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Chicken Tostadas with Tomatillo Salsa - Dinner - Lunch - Recipes

Chicken Tostadas with Tomatillo Salsa

Serves 6

Recipe

Roasted chicken breasts: (or you can buy a cooked roasted chicken breast)

3 Boneless, skinless chicken breasts

2 tablespoons blended oil (I use Smart balance)

1 teaspoon kosher salt

½ teaspoon pepper

1 cup low sodium chicken broth plus 2 tablespoons (divided)

Roasting the chicken: In a sauté pan, heat the oil on medium-high heat. Season the chicken breasts on both sides with the salt and pepper then place in the pan and sauté on each side for 2 minutes.  Remove then in an oven safe baking dish place the chicken and chicken broth, cover and bake for 30 minutes on 350 degrees. Once cool, shred the chicken and place in a sauce pan and add 1 ½ cups of the tomatillo salsa and heat.

Tomatillo Salsa:

10 tomatillos, husked and rinsed

1 jalapeno pepper, sliced and seeds removed

1 onion, quartered

1 teaspoon white vinegar

Water

1 teaspoon ground cumin

1 cup fresh cilantro leaves, coarsely chopped

2 limes, juiced

Salt to taste

1 chipotle pepper in adobo sauce (for a smoky flavor or use 2 jalapenos)

In a saucepan add the tomatillos, jalapeno, onion, vinegar and water to cover. Bring to a boil then reduce heat to medium and cook until the tomatillos are soft, about 10 minutes. Drain and put the vegetables in a food processor, add the cumin, cilantro, lime juice, chipotle pepper and salt.  Blend until slightly chunky.

12 White corn tortillas

Blended oil

8 ounces Monterey Jack cheese, grated

½ head iceberg lettuce, chopped

5 ounces grape tomatoes, sliced

Garnish with sour cream and chopped green onions

Heat oil in a sauté pan and cook the tortillas, one at a time until crisp, drain.

To assemble: Place cooked tortillas on a plate, top with chicken/tomatillo mixture, cheese, lettuce, tomatoes, sour cream and green onions.

Chicken Parmesan Sandwich - Lunch - Recipes

Chicken Parmesan Sandwich

Serves 4

Recipe

Marinara sauce

8 ounces whole milk mozzarella, grated

2 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup seasoned Italian bread crumbs
1 Italian Ciabatta loaf, buttered and toasted

2 tablespoons Unsalted butter, softened

1/4 cup freshly grated Parmesan cheese

Marinara Sauce Recipe

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery, rough chop

1 carrot, peeled and roughly chopped

2 garlic cloves, finely chopped

2 (28-ounce) cans imported Italian whole tomatoes

2 teaspoons sugar

1 teaspoon Italian seasoning

3 tablespoons of Parmesan cheese, grated

Salt and freshly ground pepper to taste

Heat the oil in a pot then add the onions, celery and carrots, cook over medium heat for 5-6 minutes.  Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, Parmesan cheese, salt and pepper.  Continue cooking for 30-40 minutes until the tomatoes have broken down.  Check for seasoning. Remove the celery and carrots, discard (or eat the carrots like I do – they are soft and delicious).

Using an immersion blender, blend until smooth or blend in a food processor or blender.

Preparing the Chicken

Preheat oven to 400 degrees.

Cut the chicken breasts lengthwise in half, then pound to a ½-inch thickness. You can use either a meat mallet or a rolling pin. Helpful hint: When pounding the chicken, place between sheets of plastic wrap with a few drops of water on the chicken to prevent sticking and tearing.

In a shallow bowl beat the eggs with one tablespoon of water, set aside. Place the bread crumbs on a plate, set aside. Season both sides on the chicken with salt and pepper then dip into the egg mixture covering completely. Place each chicken breast, one at a time on the bread crumbs, turn over to coat both sides then place on a baking sheet.  Bake for 25 minutes.

Remove from the oven and spoon the marinara sauce on top of each chicken breast then top with the grated mozzarella. Return to the oven and continue baking for 4-5 minutes until the cheese has melted. Remove from the oven and then prepare the bread.

Cut the Ciabatta loaf lengthwise in half, butter both sides and sprinkle with the Parmesan cheese then toast, buttered sides up, in the oven until lightly golden brown.  Place the loaf together then cut into 4 equal sections.

Place the Parmesan chicken onto your prepared toasted Ciabatta bread and enjoy!

Flower Arrangements with Fruit - DIY Projects

Flower arrangement preparation

Start with your fruit then begin adding flowers one at a time

Flowers with sliced pears

Flowers with sliced oranges

Flowers with lemons

Flowers with limes

When flower arrangements are dying off, save the flowers still alive and place in smaller bud vases

Flowers with sliced pears and oranges

Cheese Cake with Girl Scouts Thin Mint Cookie Crust - Dessert - Recipes

Cheese Cake with Girl Scouts Thin Mint Cookie Crust

My youngest daughter is a Girl Scout and her troop's cookie orders just arrived so I thought that I would make a classic dessert and make it fun with Girl Scout style!

Recipe

Cookie Crust
1 box Girl Scouts Thin Mint cookies
6 tablespoons unsalted butter, melted

Preheat oven to 375 degrees.

In a food processor, chop the cookies to a small crumble.  

In a medium bowl add the crumbled cookies and melted butter, mix well.  

In a spring form pan (with removable side and bottom is the best for making cheesecakes), spread the cookie mixture and press firmly to fill the bottom.  Bake for 10 minutes and let cool.

Cream Cheese Filling

4 packages (8oz) cream cheese, at room temperature

1 1/2 cups sour cream

1 1/2 cup sugar

¼ pound unsalted butter, at room temperature

5 tablespoons cornstarch

1 1/2 teaspoons vanilla

4 large eggs

In a food processor, add ½ of each of the filling ingredients and blend until smooth. Pour into a large bowl and continue with the remaining ingredients. Combine both batches and mix well.

Pour into prepared spring form pan and bake the cheesecake in a water bath which will help prevent surface cracking. To create a water bath simply use a larger pan than your cheesecake pan, place the cheesecake in the center and add hot water in the larger pan and fill to the halfway point of the cheesecake.

Lower oven to 350 degrees and bake for 1 hour 30 minutes.  If top starts to brown lightly tent with aluminum foil. Insert a toothpick in the center to see if cheesecake has fully cooked.

Shrimp, Avocado & Tomato Dip - Hor D’Oeuvres - Recipes

Shrimp, Avocado & Tomato Dip

Serve with fried sun-dried tomato basil tortilla strips.

Recipe

Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped

1 teaspoon orange juice

1 tablespoon honey

1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped

1 tablespoons olive oil

2 tablespoons blended oil (I use Smart Balance)

Salt and freshly ground black pepper to taste

1/4 pound shrimp, cooked and chopped

1 avocados, peeled and chopped

1 large vine-ripened tomatoes, chopped

3 Sun-dried tomato basil tortillas
Garnish: Cilantro, chopped

In a small bowl combine the lime juice,  jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil.  Season with salt and pepper to taste. 

In a separate bowl add the chopped cooked shrimp, avocado and tomatoes and 1/2 of the dressing. Check for seasoning. 

Garnish with chopped cilantro and serve with fried Sun-dried tomato basil tortillas.

Crab, Avocado & Tomato Salad - Salads - Recipes

Crab, Avocado & Tomato Salad
Serves 4


Try this fresh and savory crab salad with a hit of spice and light dressing!

You could also make this recipe and serve as a dip -- just chop the tomato and avocado, follow the recipe and serve with lightly fried tortilla chips.  Next blog/recipe, see how I make this recipe as a dip using shrimp (more budget friendly) in lieu of the crab, served with sun-dried tomato basil tortilla strips.

Recipe

Juice from 2 limes
1 jalapeno pepper, seeded and finely chopped

1 teaspoon orange juice

1 tablespoon honey

1/4 teaspoon garlic, minced
1/3 cup sweet onion or red onion, finely chopped

1 tablespoons olive oil

2 tablespoons blended oil (I use Smart Balance)

Salt and freshly ground black pepper to taste

1/2 pound lump crab meat, picked over

2 avocados, peeled and sliced (divided by 4)

2 large vine-ripened tomatoes, 4 slices (1/2-inch each)
Garnish: Cilantro, chopped

 

In a small bowl combine the lime juice,  jalapeno, orange juice, honey, garlic and onion. Whisk in slowly the olive oil and blended oil.  Season with salt and pepper to taste. 

In a separate bowl add the crab, avocado and 1/2 of the dressing. Check for seasoning.

Place a tomato slice on each plate and top with the avocado and the crab mixture. Garnish with chopped cilantro and drizzle remaining dressing.