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Posts Tagged ‘best chicken tostada salad recipes’

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Since first hearing about it from friends I’ve wanted to watch Downton Abbey. For whatever reason, I’ve never tuned it in.  TV serving up its usual plate of boring summer offerings, I thought it the perfect time to give it a try. With the myriad of cable channels available you would think I could find something to watch in the middle of the night besides programs about growing hair, juicing, or the endless stream of reality shows featuring people I have never heard of. Seriously I keep threatening to start a reality show of my own. God knows I have some good material for it and the players are already in place.

At any rate I went into Netflix and did a search for the series. What came up was Call The Midwife. Knowing only Downton Abbey was a British import and little about the story line, I assumed this to be the title of the first episode. Curling up in my chair with the cat and a hot cup of freshly brewed coffee I pushed start. I have heard of people binge watching a series, but I have never done it myself. Until now, that is. The Brits really know how to build rich strong characters and I was drawn into the story within the first half hour.

I walked with a friend after viewing several episodes, and asked her if she’d seen the series. Saying she had, I went on excitedly about the episode centering around a pregnant woman with twenty-four children who spoke only Spanish while the father of her children only English. To my friend’s credit, she kept nodding her head as if she had any clue what I was talking about. After I came home I noticed something on the Internet about Downton Abbey. Curious, I clicked on it. Along with an article about the show the author included a picture of the cast. Hmmmmm. Didn’t recognize a one of the cast members, and it appeared there was nothing about midwives and delivering babies. Interesting. Could it be I have been watching the wrong series? Why, yes it could. Nonetheless, the series I have been watching is captivating. Every morning with my first cup of coffee I allow myself a new episode before I start my day. Tune in if you get a chance. Mainly for women, I think, with men possibly finding endless scenes of babies squeezing out of the birth canal a bit tedious, possibly putting single men off marriage or certainly fatherhood for a few more years.

On a totally unrelated subject the other half and I took a day off and drove up to Lake Tahoe over the weekend. The weather, totally cooperating, was sunny with temperatures only reaching the low eighties. We booked a room at one of the larger casinos with a view of the lake. The desk clerk amended that description to partial view. Partial view apparently means if you stand on your tiptoes at the very corner of the window you could detect some hint of blue just beyond the treeline.  Rick had told the desk clerk he didn’t mind if we didn’t have a full view of the lake as long as we weren’t looking out at the parking lot. To her credit we didn’t overlook the parking lot. Rather we were treated to a view of the roof and all the vents, but as promised there was not one car in sight. Right. A resort fee is charged for the room. This used to be around $10 but along with everything else has gone up to $25. With people busily depositing their paychecks in the machines on the first floor you would think this might be considered excessive. Also, there is an envelope for the housekeeping staff and the bell captain and the valet area all waiting for a tip. Reminds me of taking a cruise. There were so many envelopes requiring tip money on my last cruise I believe one was labeled The Captain’s Children’s College Fund.

When we inquired about a place to eat the bell boy (actually he was around fifty, so really bell man) suggested the buffet across the street as a great place to have dinner. In retrospect as the hotel we stayed in owned both buildings, it would seem he may  have been coached to provide that suggestion. Squeezed into an elevator filled to capacity, we arrived around 6:30 along with what appeared to be half the town. A man took our phone number and said we would be paged in about thirty minutes. Locating two seats at the bar, we enjoyed a panoramic view of the lake. Rick explained the 19th floor room used to be an upscale restaurant where the rich and famous gathered. Hard to picture such opulence as flip-flops and cargo shorts were the attire of choice on the night we were there. Everything had a faded glory look to it. The main room, probably elegant back in the day, was now crammed with huge banks of banquet serving tables. Chefs carved prime rib and turkey at the central table and people milled around rows of salad choices, a long row of sushi and Asian food, and the pizza bar. I decided prime rib might be good. The cut seems to be hard to find these days in our area for some reason. The chef sliced a piece off the fatty end resting on the cutting board. I asked if I could have another piece as that one looked as if it had been rode hard and put up wet. The second piece looked pretty good but even with a sharp knife defied cutting. I entertained the thought of keeping it and using it to make a strong pair of winter boots. I went back for a baked potato which was both cold and uncooked. Hmmmmm. Do I detect a pattern here? In the end I had a feast of bread pudding and carrot cake and waddled back to the room.

The next morning we walked down to the beach. Sitting in the warm sun we people watched for a couple of hours. I made my usual turtle sculpture in the sand for posterity afterwards walking down barefoot to wash my feet in the water. Toe numbing cold gave me great admiration for the kids actually swimming further out as I’ve had ice water that was warmer. Tahoe holds fond memories for me. I got my first real kiss in Lake Tahoe, and water skied for the first time there.

All in all it was glorious to get away and nice to get back. Boo, the Queen of Cats, was most glad to see our faces.

This recipe is easier than it looks and really delicious.

Grilled Corn and Margarita Chicken Tostada

Corn

2 ears of corn
1/4 cup melted butter
1/8 cup lime juice
Salt and pepper to taste

Remove husks and silk. Soak corn in cold water for 1/2 hour. Pat dry and spray with vegetable cooking spray. Preheat grill to med. high. Place corn on grill. Cook for 30 mins. turning often or until lightly charred and tender. Brush with lime butter and use a knife to remove kernels. Salt and pepper as desired.

Corn Relish

2 ears grilled corn, kernels removed
8 oz. drained black beans
2 Roma tomatoes, diced
1 jalapeno, seeded and chopped
4 Tbsp. chunky salsa
2 tsp. Sriracha (more or less according to taste)
1/2 red onion sliced thin and quartered
1/8 cup freshly chopped cilantro
Salt and pepper to taste

Combine all ingredients and chill while marinating chicken.

Margarita Chicken

2 boneless skinless chicken breasts, cubed
juice of 2 limes
1 cup Margarita mix
2 Tbsp. tequila (optional)
1 clove garlic, minced
1/2 tsp. salt
Pepper to taste
¼ cup vegetable oil
1 bunch fresh cilantro

If using wooden skewers soak in cold water for at least 30 mins. before sliding on meat.

Mix together all marinade ingredients. Add chicken and allow to marinade turning once for 6-8 hrs. Place meat on skewers. Preheat grill to medium. Cook meat for 3-4 mins. per side or until done.

To Assemble Tostada

Layer in order in two heated tostada shells (heat purchased shells as directed or make your own)

2 cups chopped lettuce
Corn Salsa
Chicken
1 avocado, sliced
Sour Cream
Salsa
Black olives

Serve with extra salsa and ranch dressing if desired.

Serves 2

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