Southwestern Salad Tostada

 

For Tostadas:   2 tbsp avocado oil 6 corn tortillas kosher salt

For Dressing:

½ cup sour cream

2 limes juiced

¼ cup fresh cilantro leaves

1 clove garlic

¼ tsp salt

¼ tsp pepper

For the Salad

Romain lettuce chopped

¾ cup cherry tomatoes sliced

1 avocado diced

½ cup jicama diced small

½ cup corn – which I can’t have!

½ cup black beans

¼ cup shredded Mexican cheese

Kosher salt & Pepper

 Preheat oven to 425° F and drizzle 2 Tbsp avocado oil on a large baking sheet.

Rub both sides of each tortilla in the oil and sprinkle with salt

Bake for 5 minutes on the first side, flip and bake for 3-5 minutes more until deep golden brown and crispy

In a blender or food processor, blend together the ingredients for the dressing

Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking. Season with salt and pepper to taste.

Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt and pepper on top.  Bon Appetite!

35 minute total prep and cook time Recipe makes 6 tostadas  

Chinese Chicken Cabbage Stir-Fry

 

Chinese Chicken Cabbage Stir-Fry

Ingredients:

·        1 tbsp butter

·        1 medium onion, sliced

·        2 cloves garlic, minced

·        1/2 head green cabbage, shredded

·        6 chicken thighs, thinly sliced

·        1 orange pepper, diced

·        1/2 cup chicken stock

·        2 tbsp oyster sauce

·        1 tbsp soy sauce

·        Pinch of salt and pepper, to taste

·        Step 1:

·        Thinly slice the chicken thighs into strips. This ensures they cook quickly and evenly in the stir-fry.

·        Step 2:

·        Slice the onion and orange pepper, and mince the garlic. Preparing these ingredients ahead of time allows for a more organized cooking process.

·        Step 3:

·        Shred the green cabbage. The cabbage should be in bite-sized pieces to ensure it cooks evenly and blends well with the chicken.

·        Step 4:

·        In a large skillet or wok, melt the butter over medium-high heat. Once the butter is sizzling, add the sliced chicken thighs. Season with a pinch of salt and pepper and stir-fry the chicken until fully cooked through and lightly browned, approximately 5-7 minutes. This step is crucial for ensuring your chicken remains juicy.

·        Step 5:

·        Transfer the cooked chicken from the skillet and set it aside. In the same skillet, add the sliced onion and stir-fry until it begins to soften, about 3 minutes. Next, add the minced garlic cooking for an additional minute while stirring frequently to release their flavors.

·        Then, add the shredded cabbage and diced orange pepper. Pour in the chicken stock and stir to combine. Add the oyster sauce and soy sauce, ensuring the vegetables are coated evenly. Cook for an additional 5-7 minutes, until the cabbage is tender yet still slightly crisp.

·        Finally, return the cooked chicken to the skillet, mixing it with the vegetables and sauce. Cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if required.

·        Transfer the stir-fry to a serving dish. Serve hot, either on its own or over a bed of steamed rice or noodles.