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Archive for October 4th, 2011

Chicken Tostachos

A tostada is like an extra large nacho – Yum!  This is a great way to use up leftover roast chicken (or turkey), is quick, easy and fun for the whole family to make! This recipe is supposed to serve 4 but can easily be stretched to 5 even 6! We like to put all our fixins into bowls and put them on the table for everyone to pick and choose what they like. I have made this for dinner & lunch! Have fun with it!

Adapted from Rachael Ray’s Yum-O

Chicken Tostachos

Pam Cooking Spray
4 small flour, whole wheat tortillas
2 cups roasted chicken, chopped or shredded
1 cup taco sauce (mild or hot – your choice)
2 cups shredded cheese (monterey jack, or mexican blend)

Fixins:
Lettuce, shredded
Tomatoes, diced
Scallions, chopped
Green olives, sliced
Red Pepper (or any colour), diced
Banana or Jalapeno Peppers (optional)
Salsa, guacamole or sour cream
Cilantro, chopped
Spanish Onion, chopped
Cooked Black beans, rinsed

Preheat oven to 350F. Lightly spray tortillas with Pam and place them on foil lined baking sheet (saves clean up later). Place in oven and crisp for approx. 5 minutes.

In large pan over medium heat warm up chicken and taco sauce for 5 minutes or until heated through.

Top each tortilla with 1/2 cup of the chicken and lots of cheese. Place back into oven and back another 3-5 minutes or until the cheese is melted.

Place each tostacho on a plate, serve and let everyone dig into the fixins!

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As the rain commeth down and Fall is upon us I am feeling more like soups these days.  I did not grow up eating home made soups or alot of soup in general, but I want my kids to have home made soups in their lives and so I continue to try out different soups to tempt their little palates! 

This is a tried and true one that is quick, easy, tasty and the kids can help!

Adapted from Rachael Ray’s Yum-O

Meatball and Orzo Soup

1 tbsp oil
1/2 small onion, chopped
1 carrot, peeled and grated
1 stalk celery, chopped/minced
4 cups chicken and/or turkey stock
1/2 lb ground chicken or turkey
3 tbsp parmesan
3 tbsp panko breadcrumbs
1 tbsp poultry spices (thyme, sage, oregano)
1 egg
1 garlic clove, minced
2 tbsp parsely, chopped
1/2 cup orzo
s&p to taste

In a bowl mix the ground bird with the cheese, bread crumbs, poultry spices, egg, garlic, parsley, salt and pepper.  Roll into 1 inch balls and place on a plate or cookie sheet.

While rolling your meatballs heat up the oil in a pan on the stove.  Saute your onions, carrots and celery for approx. 5 minutes.  Add your stock and bring to a boil.  You can then start dropping your meatballs directly into the boiling broth/soup.  Once all your meatballs are in add your orzo and cook for 7-8 additional minutes.  Serve immediately.  This is how RR does it.

My own spin: I typically double this kind of recipe (usually burger is sold in a lb and it’s just easier) allowing for leftovers.    I further will cook my orzo seperately and add it to each individual soup bowl so the orzo does not absorb all the broth as it sits over night in the fridge (or freezer)!

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