Chicken & Guacamole Tostadas

Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time! You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good! Ingredients: 1 ripe peeled avocado 1 cup plus 2 tablespoons finely chopped tomato, divided 3 tablespoons minced fresh onion, divided 1/4 teaspoon ground cumin the juice of 2 limes, divided 1/2 teaspoon salt, divided 1 tablespoon chopped fresh cilantro, plus more for garnish 1 tablespoon minced seeded jalapeño pepper 2 cups shredded skinless, boneless rotisserie chicken 1/4 teaspoon smoked paprika 6 (6-inch) corn tortillas

Slow Cooker Pulled Chicken Sandwiches

It is too darn hot to be using the stove/oven, don’t you think? The grill is a great option for hot days, but we have recently been getting the most inconvenient thunderstorms right around dinnertime. I wanted to find some recipes that are perfect for summer but can also be made in a slow cooker so your whole kitchen doesn’t heat up. This one for Pulled Chicken Sandwiches is really easy to make: you brown the chicken, line the slow cooker with onions and garlic, pour the sauce over the chicken, and let it cook for 3 hours. You’re left with a really tender pull-apart chicken perfect for summer evenings! Ingredients: 1 large onion, thinly sliced 3 garlic cloves, roughly chopped 1 teaspoon olive oil 2 pounds skinless, boneless chicken breast halves 1 cup ketchup 2 tablespoons cider vinegar 2 tablespoons molasses 1 tablespoon Dijon mustard 1 teaspoon onion powder 1 teaspoon ground cumin 1/4 teaspoon smoked paprika powder 1/2 teaspoon Sriracha 8 hamburger buns, toasted radicchio, sliced

Grilled Chicken with Tomato-Avocado Salad

I am in a grilling mood so there is going to be an influx of barbecue recipes on here, I think very few people will complain. We finally have a grill, but haven’t set it up yet (oops) so I am still making this recipe on my grill pan. This is a recipe from Cooking Light in the latest issue. I made a few changes just based on what I could find but the recipe is primarily in tact. Ingredients: 1/4 cup nonfat buttermilk 3 tablespoons 0% Greek yogurt 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon minced shallots 1 teaspoon minced fresh thyme 1 teaspoon cider vinegar 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 1 large garlic clove, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1 teaspoon onion powder 3/4 teaspoon ground cumin 3/4 teaspoon kosher salt, divided 1/4 teaspoon smoked paprika 1/4 teaspoon  chili powder 2 ears yellow corn, shucked 1 small red onion, cut into 1/2-inch slices  1 cup yellow cherry tomatoes, halved 1 cup cherry tomatoes, halved 1 sliced peeled ripe avocado

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