These Sweet Corn, Zucchini, and Chicken Tostadas have been a late spring and summer favorite in my house for the past few years. Based on a Cooking Light recipe I’ve adapted over time, they make quick and easy dinner that takes advantage of the best of summer – fresh sweet corn, abundant crisp zucchini, and a light sauce made from salsa verde, onions, and a dash of hot roasted chilis. The tostadas are studded with quick cooking chicken tenders coated in a basic mixture of cumin, salt, and pepper. Piled on crisp tostadas and topped with fresh cilantro and shredded Mexican blend cheese, all it takes is a twist of lime and a few chunks of a perfectly ripe avocado and you have a perfect weeknight meal that your whole family will love. …
Search Results for: tostadas
Chocolate Chip Zucchini Muffins
We’ve definitely had muffins on the brain lately. And although we gave you a great gluten free blender muffin recipe last week, between the crazy amounts of zucchini in my garden and my need to have quick portable breakfasts and snacks, I knew I needed to give you these Chocolate Chip Zucchini Muffins as well. Not only are these muffins moist and super flavorful, they also freeze well! Read on for the recipe!
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No Bake Ice Cream Bars – Your New Summer Favorite!
I have long said that if I could only choose one type of food to eat for the rest of my life, it would definitely be ice cream. I loooove ice cream. My love affair with the stuff started with family bike trips to the Dairy Queen as kid. At summer camp during my teen years, I was introduced to the gloriousness of Ben and Jerry’s Phish Food, an addiction that continues today. And don’t even get me started on my gelato obsession. Our family rule is: when in Europe, ice cream must be eaten at least once daily. Needless to say, I’m a fan of ice cream. That’s why I’m so excited to share with you our all-new No Bake Ice Cream Bars!
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Friday Five: Whole 30 Recipes and Inspiration
The Whole 30 can be daunting. SO daunting. It seems like everything is off limits and there is nothing you can eat. But the truth is, there is a TON you can eat. And not only is it good for you, it TASTES good too! So I decided to take this Friday Five and bring you some Whole 30 recipes and inspiration-although I’m not stopping at just five. Read on for ideas for breakfast, lunch, and dinner! (and don’t forget those fresh fruits and veggies!)
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Good Food Reads: Egg-citing Chicken Recipes!
Are you ready for some Egg-citing Chicken Recipes? Yeah, I went there. And I don’t care. After a long day at work, I’ve been trying to come up with a fun title for this week’s Good Food Reads, which is all about great new recipes for that kitchen staple: chicken. As it turns out, when you are tired and start playing around with chicken puns, it rapidly degenerates into fits of laughter about bad, kid-style chicken jokes. Good times, friends, good times.
Chicken puns aside, I really do have some great new recipes for you all this week. I always keep a variety of chicken in my freezer, ready for last minute dinners or recipe experimentation. It’s inexpensive, relatively healthy, and generally quick to prepare. What’s not to love? My biggest complaint with chicken is that it can easily get a little boring so I’m always on the lookout for recipes to spice it up (both literally and figuratively)….
Good Food Reads: A Taste of the Southwest
My recent vacation to Arizona was filled with great food, and I’ll readily admit that I’m hooked on the flavors of the Southwest. What better time to do a recipe round up featuring the amazing Taste of the Southwest? These talented bloggers have allowed me to share their amazing Southwestern recipes with you! From dips to tacos to casseroles to enchiladas, this edition of Good Food Reads: A Taste of the Southwest has it all!
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Good Food Reads: Keepers
A few years back, I was given a great cookbook called Keepers. Put together by two home cooks with years of kitchen experience (and time working at Saveur), the book is a collection of tried and true recipes that they have collected over the years. I have my own book of keepers. A beat up white, three ring binder, it holds all of the recipes my husband lovingly calls “The List.” Whenever I make a new recipe he really loves, he tells me to put it on The List. It’s the highest kitchen compliment in our home. Over the years I’ve adapted many of these recipes to our own tastes, but there are a few classics that I make over and over again, just as they were written. This week’s Good Food Reads is all about Keepers. …