Category Archives: Salsa

Cooking Scrapbook – Mom & Lauren’s Tostada

Based on my past history of delayed flights, I was all worried about being delayed again last night.  Turns out, we completed our audit earlier than expected and I was able to switch to an earlier flight for free and I was able to get home nearly 3 hours early.  Score! 🙂

Having been gone for several days, I knew I didn’t have too much in the fridge for dinner so I resorted to an all-time favorite.

tostada

The easiest tostada ever!  My mom and I used to make these for lunch quite often when I lived at home.

tostada 2

We are convinced there is a touch of Mexican blood in us somewhere.  Both of us love Mexican! A longgggg time ago, I remember Taco Bell being ‘our spot’ when my brother and dad weren’t around for dinner.

tostada 3

I know, Taco Bell isn’t exactly the best Mexican food out there, but there was something about those little dates together eating our shared love for tostadas and bean burritos… definitely a cherished memory! 🙂

So when we weren’t at Taco Bell, we often assembled these tasty little tostadas and so, for obvious reasons, they made the cut in the Family Secrets section of the cooking scrapbook.

mom and lauren's easy microwave mexican tostada

mom & lauren's tostada recipe

Ingredients:

tortilla

ingredients

Directions:

Spread salsa, black beans, corn and shredded cheese over a tortilla.

tostada layers

Microwave until cheese is melted and top with lettuce, tomatoes, and hot sauce (optional for you, not optional for me! 😉 )

tostada 5

Easy as 1-2-3!

Note:  since the tostada is heated in the microwave, the tortilla does not get crispy, so it is a knife-and-fork kinda meal.  I would not recommend trying to pick it up!

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Decapitation

Hey there, hope you’re having a fantastic morning so far!  This week has been going along pretty smoothly so I can’t complain.

steak dinner

Steak dinner two nights in a row??  Life is good! 🙂

steak dinner2

Pan-seared steak topped with homemade cilantro salsa, brussel spouts roasted in the oven until the outer leaves got nice and crispy, and fresh red pepper slices.

cilantro salsa steak

This dinner hit the spot!  But the winning piece to this meal goes to the cilantro salsa!

A few years ago, I followed the recipe I clipped out of a Clean Eating magazine but after moving a number of times, I’m almost positive I lost it.  However, after a quick web search, I was reunited with this recipe in a matter of seconds.  What would I ever do without Google or the Internet?

peppers

The only change this time around was roasting up two poblano peppers instead of one.

peppers2

I simply popped them under the broiler for a few minutes on all sides, watching to ensure they charred evenly and didn’t burn up in smoke.

peppers3

Once I got a nice char on the outside, I threw them in a large ziploc bag to steam for about 10 minutes so the skins would peel off easily.

cilantro salsa

Into the food processor went the peeled roasted peppers, along with the remaining ingredients, blending until smooth.  And that’s it!

As the recipe calls, I first used it on a beautiful salmon fillet which was tasty as ever, but this time around I poured it atop my steak.  Fresh and zesty!

steaks3

It’s an extremely versatile salsa.  I’ve used it as a salad dressing (with a little extra oil added), in a wrap with scrambled eggs and feta for breakfast, on chicken, etc.

Decapitation

Now, lets take a peek at what goes on in my world every evening.

mac fluff

All this happens within 20 minutes or less of surrendering this stuffed toy over to him.  He never fails to completely destroy his stuffed animals and rip off each and every head.  I swear we have like 4 heads laying around the house from a duck, penguin, lion, you name it.  Plus their remaining bodies are hanging around here somewhere as well.

mac8

Oh there’s one!

mac7

“Do I have something in my teeth?”  Ohh man, what a goof ball!  Needless to say, we are constantly finding fluff all around the house and the vacuum is becoming my new best friend.

mac

And yet I still continue to buy him new toys!  You would think I’d have learned by now… 😉

Crock Pot Chicken Fajitas – CPC #7

Can you believe it’s Monday?  Ughh this weekend went by way too quickly.

It’s no fair!  Hmmff…

Alright fine, I’ll act my age now.

After the girls headed back home yesterday, Mac and I took a longgg 2 hour nap while Dave was out at a go-kart racing charity event.  I was in desperate need of some extra zzz’s so it felt fantastic!  I woke up much more energized, cleaned up the rest of the house, and took a walk with Mac while the sun set.  Not too bad.

In order to free up time and not have to worry about doing too much cooking while the girls were over on Saturday, I decided to try fajitas in the crock pot.

chicken fajitas

I’d say they turned out pretty tasty, especially considering the amount of time I spent on prepping – a whopping 5 or 6 minutes.

chicken fajitas 4

Four different colors of bell peppers (red, orange, yellow, green), onion, chicken breasts and jarred salsa all layered in the crock pot for fast, hands-free cooking!

chicken fajitas 32

Crock Pot Chicken Fajitas

Ingredients:

1 tbls olive oil

1 large onion, halved and cut into thin slices

4 bell peppers, seeded and cut into thin slices

2 lbs chicken breasts

1 cup chicken broth

1 cup prepared salsa, divided

Directions:

1.  Place oil, onion, peppers and chicken broth at the bottom of the crock pot.  Add chicken breasts on top and pour a small amount (about 1/4 cup) over the top surface of the breasts.

2.  Set crock pot to low and cook for about 4-5 hours or until chicken breasts are cooked through and the onions and peppers have softened up.

3.  Remove chicken breasts and slice in strips.

4.  Carefully pour out most of the liquid.  Add back chicken strips and remaining salsa and stir to combine.

chicken fajitas2

This is delicious just on it’s own but I chose to serve in soft corn tortillas and a sprinkle of Mexican blend shredded cheese.

Adios!

Cilantro-Corn Salsa

Ever since Bien Trucha, Mexican food has been on my mind… so I’ve been busy this week making a few south-of-the-border inspired recipes.  Remember that homemade corn salsa I had on my salad yesterday?  MMM mmm mm it was tasty!

And today, I have the recipe for you!

Cilantro Corn Salsa 2

Cilantro-Corn Salsa

Ingredients:

2 cups of frozen corn, thawed (or fresh cut off the cob)

8 cherry tomatoes, diced

1/2 small red onion, diced

1 fresh jalapeno, diced & seeds removed

Large handful of cilantro, snipped

Juice of 2 limes

Salt & Pepper, to taste

Directions:

Mix all ingredients in a bowl.  For best results, let sit overnight for flavors to blend together.  Scoop up with tortilla chips or pile atop tacos.

corn salsa

Don’t let the fresh jalapeno scare you – when all the seeds are removed, the salsa is very mild.  If you prefer more of a kick, leave some of the seeds.Chipotle corn salsa

-Lauren