layered tostada bowls

Final Lead Tostada Bowl

Use your crock pot for easy and delicious shredded beef

Ingredients
1 onion, chopped
2 cloves garlic, diced
2 tsp Wright’s Liquid Smoke
1-1 ounce package Lawry’s taco seasoning
1-4 ounce can diced Ortega green chiles
1 1/2 to 2 pound London Broil (organic)
1-15 ounce can pinto or black beans (your preference)
*Mary’s Spanish rice (recipe to follow) If you are pressed for time, pick-up a pint or two of Spanish rice at your favorite Mexican restaurant.
8” Tostada bowls (there are 4 bowls to a package)

Tostada Bowl Toppings
shredded lettuce
shredded cheddar cheese
roasted jalapenos
sliced avocado
sour cream
cilantro
pico de gallo
Fritos corn chips

Directions
Spread the onion and garlic across the bottom of crock pot. Place the London Broil on top of the onions and garlic. Add two teaspoons of Wright’s Liquid Smoke around the London Broil. Spread the diced green chiles across the beef and sprinkle entire taco seasoning packet on top of the chiles. Cover crock pot and cook beef on high for 4 to 5 hours or on low for 6 to 7 hours.

Once beef is finished, take two large serving forks and shred it right in the crock pot. It should fall apart easily. Once shredded, stir the beef in the crock pot to thoroughly mix in all of the liquid and spices.

Preheat oven to 350 degrees. While oven preheats, empty beans into a small saucepan and simmer on low until warmed. Heat tostada bowls on a baking sheet for three minutes in 350 degree oven. Once tostada bowls are warm and crispy, begin to layer with all of your yummy ingredients: shredded beef, rice, beans, cheese, lettuce, Fritos, avocado, salsa, cilantro and sour cream. An easy and fun meal…you can use chicken or fish in place of the beef, or even make a vegetarian version.
Tostada Final Grouping

If you want to make homemade rice, keep reading…My mom, Mary, has been making her Spanish rice for as long as I can remember. I loved walking in from a long day at school and smelling that rice wafting throughout the kitchen in all of its robust flavor. I always knew something good was to follow. If you have the time, make a batch for your Layered Tostada Bowls – it will be worth it!

Mary’s Spanish Rice

Ingredients
2 Tb olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
pepper to taste
1 cup white rice
1-14 1/2 ounce can diced tomatoes
1-14 1/2 ounce can chicken broth
1/2 cup water

Directions
Heat olive oil, garlic and pepper in a small dutch oven on medium-high for 1 to 2 minutes. Add rice and brown in the olive oil, garlic powder and pepper. Add a dash of salt if desired. Stir rice frequently until it turns a golden shade, about four to five minutes.

Once rice is nicely browned, add tomatoes, chicken broth, water, cumin and oregano. Stir mixture and bring to a boil. Once boiling, reduce heat to low, cover with lid and cook for 20 to 25 minutes. Fluff with a fork when finished.

 

ahi poke

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The trick to this recipe is to buy sashimi grade tuna

I went out on a limb with this recipe because I don’t eat fish myself (that’s Christi talking, not Terry). The recipe sounded so yummy (if I did like fish) so I thought to myself, “Why not give it a shot?” I went online to read other ahi poke recipes and the most frequent advice I found was to buy sashimi grade tuna. I went to our local fish market, followed the instructions to this recipe and in about 15 minutes witnessed two grown men alongside my 14-year-old daughter fight over who was going to get the last bite! Yay, a successful fish experience from a non-fish eater!  They all three said to post this on our blog so here it is….

This recipe makes 4 servings
Ingredients
3/4 pound sashimi grade tuna steak, diced small
1/2 cup cucumber, peeled, seeded and small dice
1 avocado, peeled, pitted and small dice
1/4 cup fresh chopped green onion
1 1/2 tsp red pepper flakes
1 Tb toasted sesame seeds
1 1/2 tsp fresh lemon juice
2 tsp sesame oil
1/2 cup soy sauce

Directions
In a medium bowl combine the tuna, cucumber, avocado, green onions, red pepper flakes and toasted sesame seeds. Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in refrigerator for 15 minutes but no longer because the fish will begin to cook and the freshness of the fish will be lost.

Once chilled, remove the bowl from the ice and plate the poke. Serve with toasted bread, your favorite crackers or tortilla chips.

 

slightly sweet chicken salad

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This chicken salad is often requested by my friends and family. Slightly salty with a hint of sweet honey. Baking the chicken results in tender soft meat which is perfect for chicken salad. I like to serve this chicken salad over avocado slices or in a crisp and cool lettuce bowl.

Ingredients
4 skinless chicken breast with rib meat
3 stalks of celery
1/2 onion, cut into 4 equal size pieces
3 sprigs of fresh rosemary
1 cup of celery, chopped small
20 red grapes, cut in half
1/2 cup, chopped candied pecans
1/2 cup apple, seeded, peeled and chopped small
3 Tb light mayonnaise
Juice of 1/2 a lemon
1- 1/2 Tb honey
Salt and pepper to taste

Directions
Place the 3 stalks of celery and onion in a baking pan and lay the chicken on top. Sprinkle with rosemary, salt and pepper. Add 1/2 cup of water to pan and cover with foil. Bake chicken in a 350 degree oven for 1- 1/2 hours. Let chicken cool then remove the meat from the bones and chop up. Put the chopped chicken in a bowl and add the celery, apples, grapes and nuts. Gently toss. Combine the mayonnaise, honey and lemon juice in a small bowl. Pour the mayonnaise mixture over the chicken and mix well adding salt and pepper to taste.

sliders

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At a glance these tiny little burgers may make you want to say, “Where’s the beef?” One bite and you’ll be hooked! Sliders may be small but they are mighty in flavor, and who can resist their cuteness? They are so simple to make ahead and they only bake for 10 minutes which is perfect for the busy mom. If you are from the South, you will think you’re eating a Krystal’s hamburger. Try them for some easy, bite-sized deliciousness!

Ingredients
1 pound ground chuck
1 pound ground sirloin
1 package Lipton Onion Soup mix
1 cup unseasoned dry bread crumbs
1 egg, beaten lightly with a fork
1 tsp pepper
water for brushing on top of the buns before baking
3 packages Pepperidge Farms Slider Buns 
1 small onion, diced small
1/2 tsp sugar
dill pickle slices
ketchup
mustard

Directions
Mix the ground chuck, ground sirloin, dry soup mix, bread crumbs, egg and pepper together (you may substitute turkey meat).

Pat the mixture into an ungreased 10×15 jelly roll pan or cookie sheet with raised edges(we know this may look and sound unappealing but we promise they are going to be soooo yummy)

Pierce the meat all over with a fork.

Bake  the meat at 400 degrees for 10 minutes.

Sauté your onion in a medium skillet in a few tablespoons of Olive oil until caramelized. Sprinkle the sugar all over the onion and mix well. Let cool.

Take a round cookie cutter the same size as the buns, and cut out circles from the meat (just like you would a sugar cookie).

When ready to serve, place a slider patty between each bun, top with some of the onions and a pickle slice and set the filled buns on a cookie sheet with buns touching. Brush the top of the buns with the water.

Bake at 350 degrees for about 5 minutes, until heated through and buns begin to turn a nice golden brown.

Serve with ketchup and mustard.

Time: 20 minutes
Serves: 12

The only thing better than these sliders is…. these sliders and a root beer float.

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pancetta-roasted asparagus over pappardelle

Lemeon-Pepper PappardelleIngredients
1 bunch of fresh asparagus, washed and trimmed
1/8 pound pancetta
Olive oil
1-package lemon pepper pappardelle pasta (I like Trader Joe’s brand)
Fresh ground pepper
Fresh parmesan cheese, shaved
Fresh basil, julienned

Asparagus Collage

Directions
Preheat oven to 475 degrees. Brush the washed and trimmed asparagus lightly with olive oil. Sprinkle fresh ground pepper sparingly over the top. Wrap one strip of pancetta around each asparagus spear, starting at the bottom and wrapping mid-way up the spear (pancetta is usually cut into a circular shape but can be pulled apart into strips).

Roast the pancetta wrapped asparagus for approximately 12 to 15 minutes (you want the pancetta to be browned and somewhat crispy but not burned). Pull your roasting tray out of the oven and turn asparagus spears over. Roast for three to five minutes longer until perfectly crispy and browned.

While the asparagus is roasting, prepare the lemon-pepper pappardelle according to package directions. Divide the lemon-pepper pappardelle into four bowls and place 3 to 4 asparagus spears over the top. Sprinkle the top of the asparagus with fresh basil and shaved parmesan. Serve hot. Makes four servings.

WOW4

asian cole slaw

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Salad ingredients
2 Tb butter
1 (3-ounce) package ramen noodles, broken (discard flavor pack)
2 Tb sesame seeds
1 ounce slivered almonds
1 Tb sugar
1/2 (12-ounce) bag of broccoli slaw
1/2 ( 16-ounce) bag of cabbage slaw
2 green onions, sliced

Asian Dressing
1/3 cup vegetable oil
1/4 cup sugar
4 to 6 Tb red wine vinegar
3 Tb soy sauce

Directions
For the salad, melt the butter in a skillet and stir in the noodles, sesame seeds and almonds. Cook for 5 minutes or until the almonds are light brown, stirring constantly. Stir in the sugar and cook for 1 minute longer. Spoon the noodle mixture onto a plate to cool. Toss the noodle mixture, broccoli slaw, cabbage slaw and green onions in a salad bowl.

For the dressing, combine the oil, sugar, vinegar and soy sauce in a jar with a tight-fitting lid and shake to mix. Add the dressing to the salad mixture just before serving and toss to coat. Yield: 8 servings.WOW4

grilled greek grouper

IMG_6252Ingredients
1 pound  fresh grouper fillets, cut into 4 ounce portions
Greek seasoning
1 – 14.5 ounce can of stewed tomatoes
1/2 cup Greek olives, pitted and sliced
4 ounces feta cheese

Directions
Preheat outdoor grill to medium high heat and oil the grate to prevent sticking.

Sprinkle grouper with the Greek seasoning. Place on preheated grill and cook for 4-5 minutes per side. Remove from the grill once the fish flakes easily with a fork.

In a saucepan, combine stewed tomatoes, chopped olives and 1 tsp Greek seasoning. Simmer for 4-5 minutes or until heated through.

Put a spoonful of the tomato sauce on a plate and lay the cooked fish on top. Sprinkle with the feta cheese. Serve immediately. You can substitute another mild white fish if you cannot find grouper in your fish market. Serves 4.

Pair Grilled Greek Grouper with our Greek Salad. Scroll down for recipe.

Quick and Easy from the Grill on Hump Day!

Quick and Easy from the Grill on Hump Day!

greek salad

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Ingredients
1 head of romaine lettuce, rinsed and drained and torn into small pieces
1/4 cup thinly sliced sweet onion
1/4 cup sliced Greek olives
1/2 red pepper sliced thin
2 tomatoes, seeded and chopped
1/2 cup peeled and thinly sliced cucumber
1 cup water packed feta cheese, crumbled
6 Tb olive oil
2 tsp dried oregano
1 lemon juiced
a splash of red wine vinegar
salt and pepper to taste

Directions
In a large salad bowl, combine the romaine lettuce, onion, olives, bell peppers, tomatoes, cucumber and feta.

Whisk together the olive oil, oregano, lemon juice, vinegar and salt and pepper. Pour dressing over the salad; toss and serve. Serves 6.