Guys, you know I always keep it real with you, and today is no
exception. So the group of us collectively known as “food bloggers”,
well, we are kind of hypocrites.
You see, we love when you make
our recipes, and we love even more when you tell us you made them. We
love the most when you tell us how much you loved them. We even love
when you tell us what you didn’t like because that helps us fix that
recipe and make even better recipes in the future. We don’t even mind
when you tell us everything you changed about the recipe and it was
amazing, because even though what you thought was amazing was actually
nothing even close to the recipe we created, hey, you used it as a
starting point and made something you loved. We’re cool with that.
The
only thing we don’t love is when you tell us that you used less of this
and more of that, swapped this ingredient for that one, left this out,
added something else, anddddddd… our recipe was terrible.
Hello,
you didn’t make our recipe!! I’m sorry you thought your creation was
terrible, but mine is pretty awesome and if you didn’t like yours, well,
I bear no responsibility for that.
However, as food bloggers,
it’s pretty much impossible for us to look at a recipe from a cookbook
or another website or blog and just make it as-is. The creative juices
are always flowing, and it’s just somehow beyond us to leave well-enough
alone.
Hypocrites. But if we screw up someone else’s recipe, we
keep it to ourselves. And if we change it and make a new, awesome
recipe, we share it with all of our readers, as well as tell them about
our awesome blogger friend who has another awesome recipe that inspired
this awesome recipe, and you really need to make both.
This
cookbook is perfect for those crazy weeknights when you want to make a
delicious and nutritious dinner for the family, but you have to work
with the time you’ve got before heading out the door or tackling
homework. And sometimes when you have no time, you also have to work
with what you’ve got in the kitchen because you can’t get to the store. I
love that the recipes in The Weeknight Dinner Cookbook are incredible
as written, but also can provide a jumping off point for wherever your
inspiration takes you.
The chapters are broken down into how long
it takes to prepare each recipe, and there’s even a chapter for recipes
that only require a few minutes of hands-on time, and then are left
alone to bake, simmer, or slow cook. Plus it’s got sides, staples, and
simples sweets. One extra bonus with all of the recipes in the book as
well as on Mary’s site is that she gives gluten free options for
everything, including flour substitutions in the baked goods!
For my
little fish lovers, I made the Sweet and Spicy Salmon with Broccoli,
which had so much flavor with just a few simple ingredients, though I
did steam the broccoli a bit before putting it in the oven because my
family likes it a little softer. For taco night, I swapped chicken in
for the Slow Cooker Mexican Pulled Pork Recipe (Hubby can’t eat much
pork), and it was amazing. Plus, since I was only making a couple pounds
of chicken and the recipe is for four pounds of pork, I kept half of
the seasoning mixture aside which I actually used on some ground beef
for another round of tacos just the other day. And the Chocolate Chip
Pound Cake is to-die-for! I messed up and didn’t grease my bundt
pan properly (when they say grease and flour a bundt pan, they mean it.
Cooking spray doesn’t cut it), so I turned it into a trifle, but you
better believe I was sneaking pieces as I was layering it with pudding
and whipped cream. Mary’s gluten free substitutions are so spot-on that I
actually used the ratios in this pound cake recipe to convert another
recipe I found into this Gluten Free Pumpkin Spice Chocolate Cake.adjust servings
Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.
Ingredients
- 8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
- 3 cups cooked and shredded chicken
- 1 1/2 cups of your favorite barbecue sauce, divided
- 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)
Instructions
- Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
- Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
- Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/
- Bake for 6 to 8 minutes, just until the cheese is melted.
- Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.
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