Friday, October 22, 2010

Tostada Time

I was recently inspired to re-create the tostada's we had at Trino's Tacos in Wendover. They are so delicious that I have to have them when we are in town.

Ingredients:
Corn tortilla's
Refried beans
Chicken (I use 1 chicken breast)
Cabbage (shredded)
Red Onions
Salsa
What ever toppings you love

Pre-heat oven to 350 degrees. Spray a cooking sheet with cooking spray. Lay the corn tortillas flat on the sheet, as many as you plan to eat. Once the oven is pre-heated, cook for 20 minutes, flipping the tortillas over once after 10 minutes. You will have a crispy tortilla without the deep frying :)
Meanwhile, poach the chicken. I recommend poaching or simmering instead of boiling the chicken. The result is more tender, delicious meat.
After the chicken is cooked, shred then season with taco style seasonings.
Now start building your tostada. Put a tortilla on a plate.
Take a couple tablespoons of refried beans (I used homemade re-fried black beans but you can use ones out of a can) and spread evenly across the tortilla.
Top beans with shredded chicken.
Top chicken with shredded cabbage.
Top cabbage with onions.
Top with salsa.


Ole! These are pretty easy to make and very tasty. 

The contrast between the crunch of the tortilla and the creamy beans along with the cabbage is wonderful.

Tuesday, October 5, 2010

Here's To My New Love...Butternut Squash

DH has always been fond of butternut squash. He likes it mashed, smashed and served like mashed potatoes. I always thought it was okay, but have never been a huge fan.  We were at the farmers market on Saturday and they had piles and piles of fresh, new season squash.  DH wanted a butternut squash, so we picked one up.  
Day one of cooking with squash

I made risotto with butternut squash. Simply adding cubed squash with the onions and then proceeding as usual with a basic risotto recipe. The squash is tender by the time the cooking is finished.The aborio rice is creamy, oh yum!


While I was cooking the risotto, I sliced up some squash, drizzled it with olive oil and sprinkled with salt pepper. About an hour later, I took the squash out of the oven. To my amaze, it had caramelized itself beautifully. It tasted like savory candy. I am IN LOVE with butternut squash. The idea that it is so delicious and so easy to put together is very appealing.



Day two of cooking with squash: Butternut Squash Soup 



This has to be the easiest recipe ever! Not to mention very tasty. I cubed the rest of the squash (I had half left), diced half an onion, one carrot and one celery stalk. Sautéed for about 7 minutes with a tiny bit of butter. Then I covered the veggies with chicken broth, about 4 cups, brought that  to a boil then simmered for 20 minutes. After that the veggies were nice and tender I ran them through the blender. Voila! A little pepper and on top and the soup is done. It is beautiful, healthy and delicious.