Salsa Verde Tostadas

I love my family. I especially love it when they send me fast, easy and delicious dinners like this one. My brother and his wife (the same ones that brought us the famous cornbread and honey butter, to name a few) sent this to me a few weeks ago and it turned out to be a fantastic meal, perfect for a weeknight when you need to throw ingredients together quickly.

The crispy tortilla is topped with cheese and after being melted, it serves as a sturdy base to a delicious topping of salsa verde marinated chicken or pork, beans, and other fresh toppings of your choice.

I happen to love the flavors of salsa verde and loved the freshness of this meal. Plus, my kids went ga-ga over their own crunchy, cheesy circle of goodness.



Salsa Verde Tostadas
Printable Version

*Plan Ahead: the recipe calls for cooked chicken. Also, the flavor of the chicken or pork intensifies as it marinates so you may want to plan an additional 2-3 hours for that (but it isn't absolutely necessary).

4 flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken or pork
1 cup green salsa (salsa verde) plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.

Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.

Meanwhile, in a medium bowl, toss together the chicken (or pork), salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.

Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Sprinkle with remaining cilantro. Serve immediately with additional green salsa if desired.

Recipe Source: adapted slightly from Nate and Kylie

Whole Wheat Oatmeal Chocolate Chip Cookies

If you know my track record, you know I can only go so long without giving you another chocolate chip cookie recipe to try.

I am utterly shocked and dismayed I haven't posted about these cookies. They've been part of my life for a couple of years now and I'm racking my brain trying to figure out how they have been preempted by so many others. Not that I don't absolutely adore all of the other cookies on here (if I didn't, I wouldn't have posted about them), but these cookies are so delicious. So, so, so...(a million times so)...delicious.

Here's the deal, even though they are made with 100% white whole wheat flour and oats, that's not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever (next to these and these of course). Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy. Plus they come from one of the most talented home cooks I know (Lesli, don't you dare roll your eyes!). They are definitely one of my favorite go-to cookie recipes.

Oh, and as if you needed another reason to run to your kitchen and make these: they freeze (already baked) amazingly well and pull out of the freezer still slightly soft, which makes them the perfect two sides to a creamy, dreamy ice cream sandwich. Please, please don't tell me if and when you make them. I just may show up at your door begging for one (or six).



Whole Wheat Chocolate Chip Cookies
Printable Version

*Makes about 4 dozen cookies

1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.

Recipe Source: from Lesli D.

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

Creativity never knew such a salad.

My dear friend, Judy, sent me this salad recipe with the emphasis that she had made it several times and it was always a hit. There are certain people you instantly trust their food judgment - Judy is one of those. So I tried it. And boy, was it ever a celebration on the taste buds. A teriyaki vinaigrette is lightly tossed with pasta, spinach, mandarin oranges, craisins, honey roasted peanuts, chicken...and that isn't even ALL of the ingredients. It is a salad full of texture, flavor and absolute deliciousness. Light, healthful, tangy and sweet, this is my kind of a salad. Thanks, Judy!



Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
Printable Version

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*

Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Recipe Source: adapted slightly from Judy C.