Thursday, May 30, 2013

Barbecue Chicken & Shrimp Tostada

When it comes to dinner, we always look for something that is quick, easy and of course delicious. But, what I like best is making Mexican food that is quick, easy and delicious.

After having my fair share of Mexican, I've developed an idea that takes the meaning of "tostada," to a whole new level. If you've ever wondered what "tostada" means, it's a Spanish word derived from word "toasted." So if you want a Mexican dish that has some spice, crunch and flavor, this is what you need.

Barbecue Chicken & Shrimp Tostada Ingredients      
- 2 chicken breasts (chopped)
- 1/2 medium sized onion (sliced)
- 1/2 c. of small shrimp (peeled & defrosted)
- 2 tbs. cumin
- 1/2  tbs. chili powder
- 1/4 c. of shredded cheddar
- Dash of pepper
- Olive oil
- 2 tortillas
- Corn salsa
- 1/2 avocado (diced)
- Barbecue sauce
- Lettuce
Makes 2 servings

Start by chopping the chicken breasts into small chunks and heat in a medium sized pan with 2 tbs. of olive oil. Once the chicken is almost cooked, add the shrimp and onions. 
Then add 2 tbs. of cumin,  1/2 tbs. of chili powder and a dash of pepper.

After everything is cooked, heat up a medium sized skillet on medium-high with a 1 tbs. of olive oil. Then place a medium size tortilla in the pan, cooking each side for a few minutes. What you should look for is when the tortilla begins to bubble and raise. The purpose of this is to toast the tortilla to get the perfect "tostada" texture. You know the tortilla is done once it gets brown on each side. Then, take it out of the pan and let it set for a minute, it will give the tortilla time to finish cooking. 

Now it's time to start building your tostada. Take a spoonful or two of barbecue sauce and spread a thin layer onto the tortilla. Then take two spoonfuls of corn salsa of your choice. Then, take your shrimp, chicken and onion mixture and spread across the tortilla.

Next, take some of your shredded cheddar and sprinkle onto the mix. Finally, add the lettuce and diced avocado. Then, pick up your tostada like a pizza and enjoy.

Sunday, May 26, 2013

Thai Chicken Pizza

   If anyone knows anything about the news, it's the true what they say about it never sleeping. However, even with a busy month of work, I have a few tasteful recipes to share that anyone willing to take a bite.
  Of course, you don't have to be American to enjoy a great slice of pizza, or a Wisconsinite to enjoy cheese or even from Taiwan to enjoy Thai food. All you need is the willingness to try a a taste of something different, like this special Thai Chicken Pizza.

Thai Chicken Pizza Ingredients
- 1 pizza crust (whole wheat)
- 1 medium sized sweet onion (chopped)
- 1 red pepper (chopped)
- 1 c. chopped green onions
- 3 chicken breasts (chopped)
- 2 tbs. olive oil
- 1 1/2 c. shredded mozzarella sauce
- Homemade peanut sauce (see below)
- 1 can bean sprouts

Start by chopping up your chicken and then heat up a medium sized pan with a tbs. of olive oil. Cook your chicken until brown or until fully cooked. Set aside and start sauteing the chopped red peppers and onions in a small pan with a tbs. of olive oil. Cook until soft. Next, it's time to start the peanut sauce.

Peanut Sauce Ingredients
- 1/2 c. peanut butter
- 1 tbs. garlic
- 2 tbs. rice vinegar
- 3 tbs. hoisin sauce
- 1/2 c. sesame oil
- 2 tbs. soy sauce
- 1/3 c. water
- Dash of sugar
- Few drop of hot sauce
- 3 tbs. of lime

Mix all the ingredients in a medium sized bowl and stir well. Then, spoon out the peanut sauce evenly onto the pizza crust, covering it entirely. Once that's complete, use thongs to spread the chicken and peppers out evenly.  Last but not least, sprinkle the mozzarella cheese on top.

Then, follow the directions on the pizza crust to cook your pizza. Usually it takes around 15 minutes to cook. After it's cooled, sprinkle the green onions, bean sprouts and drizzle a little hoisin sauce on top for taste and presentation. Then, take a taste whether you're from America, Taiwan, Timbuktu, and you'll see what I'm talking about.

Sunday, May 5, 2013

Southwestern Corn Salsa

Well it's Cinco de Mayo so what better day is there to make a good Mexican recipe for having a party or kicking back with a margarita and a movie.

I love when I come across a sweet corn salsa recipe in the store or at a Mexican restaurant.  But why do I have to go out to enjoy something so delicious? That's how I came with a corn salsa recipe that is easy and fresh.

       Southwestern Corn Salsa Ingredients
   -  3/4 c. of corn
   -  1/4 c. minced onions
   -  1/2 tbs. of garlic
   -  1/2 tbs. cayenne
   -  1/2 tbs. cumin
   -  2 tbs. vinegar
   - 1 1/2 tbs. red peppers minced
   - 1 1/2 tbs. green peppers minced
   - 1 tbs. lime
   - 1 can 28 oz. plum tomatoes
      Makes about 6 servings

   Start out by taking your 28 oz. can of plum tomatoes and chop them. Then put them in a strainer to sit for about 20 minutes in a sink. It will help keep your salsa from becoming too watery. While those are straining, take the 3/4 c. of corn, 1/4 c. minced onions, 1 1/2 tbs. of red and green peppers and mix them in a bowl.

Then take all your seasonings and mix them with the veggies. After that's complete, put the 2 tbs of vinegar, 1/2 tbs. of garlic, and 1 tbs. of lime, and mix well. 

 After the tomatoes are done straining, shake the container to get any access fluid out the bottom. Then, mix in the tomatoes with your other ingredients.

You can add more lime or more veggies depending on your taste buds. Once everything is mixed put some seran wrap over the bowl. Chill in the fridge for about an hour and then enjoy a great mild Mexican salsa.