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Fast & Easy Dinner: Turkey and Black Bean Tostadas

partysugar — Wed, 24 Jun 2009 07:50:48 -0700

Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, read more.

Turkey and Black Bean Tostadas
From Every Day With Rachael Ray

Ingredients

3-1/2 ounces roast turkey, from the deli counter, finely diced (3/4 cup)
¼ cup cooked black beans, drained and rinsed
3 tablespoons fresh corn kernels or thawed frozen corn
1 small ripe tomato, finely diced
Juice of 1 lime (about 1 tablespoon)
1 tablespoon chipotle sauce or hot sauce, to taste
¼ cup shredded extra-sharp cheddar cheese
¼ cup plain reduced-fat sour cream
2 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional)

Directions

In a bowl, combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese.
Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

Serves 2.

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Sunday BBQ: Grilled Vegetable Tostadas

YumSugar — Sun, 07 Sep 2008 06:00:21 -0700

I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.

It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more.

Grilled Vegetable Tostadas
From Everyday Food magazine

Ingredients

3 tablespoons olive oil, plus more for grates
3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
4 portobello mushrooms (1 pound total), stemmed
1 1/2 bunches scallions, root ends trimmed
Coarse salt and ground pepper
4 flour tortillas (10-inch or burrito-size)
3 cups store-bought fresh salsa
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving

Directions

Heat grill to high; lightly oil grates.
In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet.
Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet.
Slice mushrooms into 1/2-inch-wide strips. Set aside.
Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.
Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.
Using kitchen shears, snip scallions over vegetables.
Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Serves 4.

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Monday's Leftovers: Pineapple-Shrimp Tostadas

YumSugar — Mon, 21 Jul 2008 09:00:20 -0700

This quick-cooking recipe, which uses yesterday's shrimp, brings Caribbean flavors like pineapple and lime to an open-faced Mexican standby, the tostada.

They're incredibly healthy, yet also chock full of sweet, salty, and spicy flavors. If you're not a fan of heat, simply omit the jalapeños to create a milder version of the dish. To get the recipe, read more.

Pineapple-Shrimp Tostadas
From Everyday with Rachael Ray magazine

Ingredients

1 pound large shrimp, peeled and deveined
3 slices pineapple, each 1 inch thick
3 slices red onion, each 1 inch thick
1 jalapeño
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
1 lime, juiced
Salt
4 tostada shells

Directions

Place the shrimp in a large pot of boiling, salted water. Remove the pot from the heat, cover and let stand until the shrimp are opaque and cooked through, about 3 minutes. Drain the shrimp, pat dry and refrigerate.
Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeño with oil on both sides and cook, turning once, until grill marks appear, about 3 minutes on each side.
Coarsely chop the onion and pineapple. Seed and chop the jalapeño. In a large bowl, toss the onion, pineapple and jalapeño with the mint and lime juice; season to taste with salt. Add the reserved shrimp and toss.
To serve, spoon the shrimp salad onto the tostada shells.

Serves 4.

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Monday's Leftovers: Pineapple-Shrimp Tostadas

partysugar — Mon, 28 Apr 2008 07:13:18 -0700

Leftover rum glazed shrimp pairs well with fresh, juicy flavors. Toss it with pineapple, red onion, jalapeño, lime juice, and mint to make a delicious topping for a crisp tostada. This meal is fast and easy making it ideal for a busy Monday night. For a special treat, serve with chips and salsa!

To look at the recipe please read more.

Pineapple-Shrimp Tostadas
From Everyday with Rachael Ray magazine

Ingredients

1 pound large shrimp, peeled and deveined
3 slices pineapple, 1 inch thick
3 slices red onion, 1 inch thick
1 jalapeño chile
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
Juice of 1 lime
Salt
4 tostada shells

Directions

Place the shrimp in a large pot of boiling, salted water. Remove the pot from the heat, cover and let stand until the shrimp are opaque and cooked through, about 3 minutes. Drain the shrimp, pat dry and refrigerate.
Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeño with oil on both sides and cook, turning once, until grill marks appear, about 3 minutes on each side.
Coarsely chop the onion and pineapple. Seed and chop the jalapeño. In a large bowl, toss the onion, pineapple and jalapeño with the mint and lime juice; season to taste with salt.
Add the reserved shrimp and toss.
To serve, spoon the shrimp salad onto the tostada shells.

Serves 4.

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Fast & Easy Dinner: Grilled Chicken Tostadas

partysugar — Fri, 31 Aug 2007 06:18:31 -0700

Congratulations you've made it to the long weekend! How about fixing grilled chicken tostadas tonight as a rewarding dinner? The chicken is flavored with simple taco seasoning and grilled quickly on both sides. Packaged coleslaw is mixed with salsa for a semi-homemade topping, followed by refried beans, chopped tomatoes, and salty feta. Serve with a pineapple cocktail and let the relaxing by the pool begin. You know you want the recipe so, read more

Grilled Chicken Tostadas
From Cooking Light magazine

4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
Cooking spray
6 (8-inch) flour tortillas
6 cups packaged coleslaw
1 (7-ounce) can green salsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup (2 ounces) crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkin seed kernels, toasted (optional)

Prepare grill, or heat a grill pan over medium-high heat.
Brush chicken with juice; sprinkle with seasoning and sugar.
Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly
Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Serves 6.

Nutritional Information: CALORIES 361(23% from fat); FAT 9.2g (sat 3.6g,mono 1.5g,poly 1.2g); PROTEIN 28.7g; CHOLESTEROL 65mg; CALCIUM 221mg; SODIUM 844mg; FIBER 6.8g; IRON 3.7mg; CARBOHYDRATE 43g

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Summer of Salads: A Different Taco Salad

YumSugar — Tue, 01 Sep 2009 16:00:50 -0700

In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.

The salad turned out beautifully. It has vibrantly hued ingredients, each neatly chopped, in contrasting layers. I especially enjoyed the flavors and textures - like buttery avocado, smoky cumin, and crispy chips - without any of the grease. Leftover chopped ingredients make for a wonderful next meal, and you can vary the dish. Remove the cheese to turn it vegan, or add grilled skirt steak if you're a meat lover. Savor a different taco salad when you read more

Taco Bell, Make That Tacostada Bell, Reopens in Mexico

YumSugar — Thu, 11 Oct 2007 01:18:33 -0700

Is it just me, or is there something a little bit odd about Taco Bell reopening in Mexico? In a country where a great, inexpensive taqueria is never too far away, is there really room for a fast food taco giant? Actually make that a "tacostadas" giant; the signature hardshell tacos have been renamed as a play on the word "tostada."

Hoping that they do better than last time - Mexico's Taco Bell branches opened in 1992 and closed less than two years later - they're hoping to brand themselves as a fast-food alternative that is not Mexican food. They're even including more "American" foods like french fries - topped with cheese, cream and ground beef - and soft-serve ice cream.

What do you guys think? Do you think Mexican Taco Bell will make it this round?

Cinnamon & Sugar After School Snacks

partysugar — Wed, 05 Sep 2007 16:23:31 -0700

When I was younger, I dreamed of having a mother who would have icy, cold lemonade and fresh, baked chocolate chip cookies waiting for me when I got home from school. Alas, my mom worked instead of baked and felt a snack of chocolate chip cookies was a bad one. In that respect, I've grown to think that the best afternoon snacks are those that combine a little bit of sweet, with a little bit of healthy. These cinnamon and sugar tostadas come together in minutes and pair nicely with fresh cut fruit, making them an ideal after school snack. Kids can help by mixing and sprinkling the cinnamon sugar on the whole wheat tortillas. Want the super easy recipe? Just read more

Cinnamon Toastada After School Snack
From Martha Stewart

2 (10-inch) whole-wheat tortillas
1 tablespoon light-brown sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons butter, room temperature

Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet.
In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.

Serves 2.

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