Chicken Tostadas

It's getting pretty ridiculous in the heat department, isn't it?  It is here in Louisville, anyway.   It's sitting at a nice 97F right now.  And yes, I do still have to play volleyball in this crap tonight.

So when it's hot like this, firing up the stove or the oven is the last thing I want to do.  This is when I have to start getting creative for dinner.  And we all know how fun it is to get creative with leftovers, right?  So if you just roasted a chicken the day before - or possibly made Jonathan Waxman's Chicken Al Forno (which is AMAZING, by the way) the night before for dinner (which, if you haven't gotten the hint - I did) - then you can have dinner the next day ready in no time.  Well, that is if you planned to have leftovers of the al forno!


Ingredients:

Leftover chicken, shredded
Salsa verde, homemade or store-bought
15 oz can seasoned black beans, drained
1 large tomato, chopped
Shredded cheddar cheese (I had a chipotle blend that was THE bomb!)
6 corn tortillas

Now, I know I promised I wouldn't turn on the oven for this one - but it's really only to crisp up your corn tortillas.

Preheat oven to 375 F.

Place corn tortillas directly onto the center oven rack (or if you wanted to dirty up a baking sheet - be my guest).  Bake for about 3-5 minutes, or until tortillas are crisp and golden.

Heat your shredded chicken in the microwave (if you want - I left mine cold because we're trying to cool down remember?).

Place 3 tortillas on a plate.  Top with desired amount of black beans, shredded cheese, chicken, tomatoes, and salsa verde.

Easy as pie right?  And totally hits the spot, too!  You could definitely do this with any leftover protein and veggie combo.  I just used what I had on hand and had dinner ready in no time!

Hope you guys stay cool - I'm off to get ready for my volleyball game (and seriously contemplating letting Andy spray me with the hose before I go - he's out watering the grass right now, hehe)

Shredded Chicken Tacos

How was everyone's weekend? Mine... pretty eventful. Of course, being in Louisville, it was the Kentucky Derby on Saturday. A pretty rainy day, but had a few beers with friends, which is always good. I don't do any betting, so I can't say I won any money, but nonetheless, a good time.

I'm happy to say that today was my last day of class for the semester. I now have a FULL summer off, no class, just work (which I can deal with)... so plenty more free time.

Speaking of which, I've got a busy May planned. My sister has asked me to cater her sorority formal at the end of the month and I'm scared and excited at the same time. I pretty much have to make enough food for about 30-40 people (it was supposed to be 60+, so it's a tad bit less stressful, but still...) Anybody have any good tips on how to cater for large groups of people? I figure they're college students, so it can't be too hard to give them something other than ramen noodles and easy mac... right?

Anyway, I love tacos because they're quick, they're versatile, and they're pretty much delicious any way you stack 'em up!

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 & 1/2 teaspoons cumin
1/2 teaspoon chili powder
salt and pepper to taste
3 boneless and skinless chicken thighs
1 cup salsa
1 cup chicken stock
juice from 1 lime
tortillas
jalapenos
shredded cheese
sour cream

In a dutch oven, heat the olive oil under medium high heat. Add onions and cook until softened, about 5 minutes or so.

Stir in cumin, chili powder, salt and pepper.

Add in chicken in one layer, then top with salsa and chicken stock. Cover and cook for about 15 minutes, or until chicken is cooked through. (You could honestly cook for longer if you're using chicken thighs because it's practically impossible to overcook them)

Remove the chicken and let cool on a cutting board for about 5-10 minutes. Continue to heat sauce under medium heat.

Shred chicken with forks and add back into sauce. Stir in lime juice. Season with salt and pepper to taste, if needed.

Assemble tacos any way you like, we like adding some shredded cheddar cheese, pickled jalapenos, and sour cream.

These were pretty fantastic. They were ready in no time, and definitely made for lots of leftovers. Enjoy!

Chicken and Roasted Red Pepper Quesadillas

Ok, quesadillas are a no brainer. Pretty much one of the easiest and most delicious things you can make. Quite versatile, throw anything in there and add cheese... voila, quesadilla. I really like this version because the chicken tastes really delicious in the mix with all the other ingredients. It's a simple dinner, but it's also a quick and filling one!

On a side note, Top Chef Masters starts on Bravo tonight so be sure to watch it!

Ingredients:
Adapted from the Rocco Dispirito cookbook "Now Eat This!"

6 8-inch tortillas
2 cups monterrey jack cheese, shredded
1/2 cup cotija cheese, grated
1 large chicken breast
1 red bell pepper
Fresh salsa
small handful cilantro, chopped
salt and pepper
non-stick cooking spray
sour cream (optional)
Hot or mild taco sauce (optional)

Preheat your oven to 400 F. Sprinkle chicken breast with salt and pepper and place in glass baking dish. Bake in over for about 20-30 minutes, turning once, until chicken is cooked through.

Allow chicken to cool, then shred or cut into small pieces.

While the chicken is cooling, set your oven broiler to high and place red pepper on closest rack to broiler (without touching the actual broiler, of course). Char the pepper on all sides, about 5-10 minutes. Let cool in brown paper bag (this will let the pepper steam and allow for easier peeling of the charred skin). Peel pepper and evenly dice into small 1/2 inch pieces.

Heat a large skillet (about the size of the tortilla rounds) under medium high heat and spray with non-stick cooking spray. Place 1 tortilla on skillet, add a small handful of chicken, some red pepper strips, a little bit (or a lotta bit) or both cheeses, a couple tablespoons of salsa, a pinch of chopped cilantro, and salt and pepper. Then top with another tortilla and cook until bottom is golden, about 4-5 minutes. Carefully flip and cook until remaining side is golden brown and cheese is melted, about 4-5 more minutes.

Repeat with remaining tortillas to make 2 more additional quesadillas.

Cut the rounds into quarters, like a pizza, and serve with sour cream and taco sauce, if desired.

See... easy. And the reward is a delicious cheesy quesadilla that's full of flavor! Enjoy!