Totally felt it during this evening's run...which I had to bail out early on, btw, because I started getting all lightheaded. Argh. I think this may have been my first hot/humid run of the year. Yikes. Need to start getting back into things!
This is going to be one of those short posts with a bunch of recipes. Sorry, my brain is just not working right now. GRR!
Today's run was a hilly 4.48 miles, of which I was only able to run about 3. Ech. The boys toughed it out and ran the whole thing and I wasn't waiting too long after my little bail out. It's an excellent, challenging, hilly route when it's not 80-something degrees and humid out. Lesson learned.
Ok, enough sulking about that...on to dinner. Tonight we feasted on Chicken Tostadas with Corn and Avocado Salsa.
Jamie shredded about 1 1/2 cup of last night's chicken and set it aside for me before I got home. I ended up having enough time to prep most of the meal before our running buddy got to the apartment. I was able to let the chicken sit in some sauce and chop up some veggies for my corn salsa...all in a matter of 20 minutes :)
Sorry for having so few pictures...Jamie forgot my battery at his office (long story) so I thought I'd have to post sans pictures until it dawned on me (about halfway through cooking) that I had my clunky old camera from college in the apartment.
For the chicken, I wanted to do a somewhat tart sauce...something that would let it stand out among the rest of the ingredients. What did I reach for?
Wow. Is it possible that my ancient 3.0 megapixel camera from like 2003 takes better pictures than my current one???
Jamie brought this stuff back from his Christmas trip to Costa Rica...it's this light brown/green sauce with a very smoky/tangy flavor to it. It's not spicy at all, but it packs some great flavor. I poured some of this in to the chicken (enough to coat it) and also chopped up a chipotle pepper (with some of the adobo sauce).
For the rest of the tostadas, I used a lot of leftover ingredients (lime from Caipirinha Saturday, tortillas from the Shrimp Enchiladas, salsa from Caipirinha Saturday, shredded red cabbage from I forget what recent meal...I was totally on a roll!).
Jamie's plate w/the random creamy concoction I made (heavy cream, mayo, lime juice, splash of Adobo seasoning) - don't think it added anything.
Chicken Tostadas
1 1/2 c shredded chicken (tossed with salsa and chipotle pepper)
1 c shredded red cabbage
4 corn tortillas (6 inch)
1/2 c black beans (see below)
1/4 c shredded cheese
Spray tortillas with olive oil and toast until they are golden brown. Remove from toaster oven (or oven) and layer each tortilla with cabbage, chicken, black beans and cheese. Broil until cheese melts. Serve immediately.
Fast Black Beans
This is the lazy version of what I usually do with black beans
1 can black beans
1 tbsp cumin
1 tbsp chili powder
1 bay leaf
1 tsp oregano
3 heaping tbsp chunky salsa
Combine all ingredients in a small saucepan and simmer covered for 10-15 minutes.
Corn and Avocado Salsa
I have a couple versions of this (my favorite version uses red wine vinegar instead of lime juice) because it utilizes my two favorite things - Avocados and Corn!
1 can corn (or you can use fresh, I don't recommend frozen though)
1 avocado, chopped
1 scallion, chopped
1/2 jalapeno, minced
1 tsp garlic powder
1 tsp coarse salt
2 handfuls cherry tomatoes, chopped
1 tbsp cilantro, chopped
juice of one lime
Mix all ingredients together and chill for at least 20 minutes before serving.
I'll be back to normal for tomorrow's dinner posting. Promise! I'm going to be testing out another tasty recipe from REC(ession)IPES, except without the nifty calculation since I tossed the receipt already :\
This is going to be one of those short posts with a bunch of recipes. Sorry, my brain is just not working right now. GRR!
Today's run was a hilly 4.48 miles, of which I was only able to run about 3. Ech. The boys toughed it out and ran the whole thing and I wasn't waiting too long after my little bail out. It's an excellent, challenging, hilly route when it's not 80-something degrees and humid out. Lesson learned.
Ok, enough sulking about that...on to dinner. Tonight we feasted on Chicken Tostadas with Corn and Avocado Salsa.
Jamie shredded about 1 1/2 cup of last night's chicken and set it aside for me before I got home. I ended up having enough time to prep most of the meal before our running buddy got to the apartment. I was able to let the chicken sit in some sauce and chop up some veggies for my corn salsa...all in a matter of 20 minutes :)
Sorry for having so few pictures...Jamie forgot my battery at his office (long story) so I thought I'd have to post sans pictures until it dawned on me (about halfway through cooking) that I had my clunky old camera from college in the apartment.
For the chicken, I wanted to do a somewhat tart sauce...something that would let it stand out among the rest of the ingredients. What did I reach for?
Wow. Is it possible that my ancient 3.0 megapixel camera from like 2003 takes better pictures than my current one???Jamie brought this stuff back from his Christmas trip to Costa Rica...it's this light brown/green sauce with a very smoky/tangy flavor to it. It's not spicy at all, but it packs some great flavor. I poured some of this in to the chicken (enough to coat it) and also chopped up a chipotle pepper (with some of the adobo sauce).
For the rest of the tostadas, I used a lot of leftover ingredients (lime from Caipirinha Saturday, tortillas from the Shrimp Enchiladas, salsa from Caipirinha Saturday, shredded red cabbage from I forget what recent meal...I was totally on a roll!).
Jamie's plate w/the random creamy concoction I made (heavy cream, mayo, lime juice, splash of Adobo seasoning) - don't think it added anything.
Chicken Tostadas1 1/2 c shredded chicken (tossed with salsa and chipotle pepper)
1 c shredded red cabbage
4 corn tortillas (6 inch)
1/2 c black beans (see below)
1/4 c shredded cheese
Spray tortillas with olive oil and toast until they are golden brown. Remove from toaster oven (or oven) and layer each tortilla with cabbage, chicken, black beans and cheese. Broil until cheese melts. Serve immediately.
Fast Black Beans
This is the lazy version of what I usually do with black beans
1 can black beans
1 tbsp cumin
1 tbsp chili powder
1 bay leaf
1 tsp oregano
3 heaping tbsp chunky salsa
Combine all ingredients in a small saucepan and simmer covered for 10-15 minutes.
Corn and Avocado SalsaI have a couple versions of this (my favorite version uses red wine vinegar instead of lime juice) because it utilizes my two favorite things - Avocados and Corn!
1 can corn (or you can use fresh, I don't recommend frozen though)
1 avocado, chopped
1 scallion, chopped
1/2 jalapeno, minced
1 tsp garlic powder
1 tsp coarse salt
2 handfuls cherry tomatoes, chopped
1 tbsp cilantro, chopped
juice of one lime
Mix all ingredients together and chill for at least 20 minutes before serving.
I'll be back to normal for tomorrow's dinner posting. Promise! I'm going to be testing out another tasty recipe from REC(ession)IPES, except without the nifty calculation since I tossed the receipt already :\
3 comments:
Oh my. Those tostadas look AMAZING. Making me crave Mexican food and it isn't even 10 am! :)
Oh man! This has nothing to do with your post but I saw Blueberry Hot sauce today in L.L. Bean and thought of you because you said you like hot sauce. I'm kicking myself for not buying it. It's probably so good! It was $8.95 though! Way too much for my empty pockets.
Jackie - I was STILL thinking about these tostadas this morning at work! AGH!
roseyrebecca - OOOH! That sounds like it could be pretty tasty...experimenting w/hot sauce flavors is fun (but not $8.95 fun!) :)
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