Chipotle Chicken Tostada

If you haven't discovered chipotle salsa before - this is a great recipe to try it!  It gives salsa an extra jolt!

Source: mix and match mama

Ingredients:

Tostada shells

1 pound chicken breasts

1 jar Chipotle salsa (right there next to your regular salsa)

Avocado or Guacamole 

1 onion, chopped

Extra Virgin Olive Oil (EVOO)

Salt & Pepper

Cheddar Cheese, Sour Cream, extra salsa to garnish

Instructions:
The original recipe has you add chicken to a slow cooker for 4-5 hours.  I boiled the chicken (20 min) and shredded it and then put it in a pot with the chipotle chicken on med heat to simmer.

In a large skillet over medium-high heat, heat up EVOO a minute or two.  Toss in chopped onion and a generous amount of salt and pepper and sauté until tender (about 15 minutes) stirring occasionally.

 

Take your tostada shell and top with sautéed onion, avocado/guacamole, chicken, cheese and sour cream.   Yum!

Basic Bruschetta

This is a super simple bruschetta recipe.  To be honest I don't really measure any of the ingredients when I make this.  I just grab fresh tomatoes (from my garden if I have any) and add the ingredients together.  The key is to let the tomatoes sit in the oil and vinegar for at least 15 min to let the flavors combine.  I was fortunate to have a great tomatoes from my garden this year!

Ingredients:
1 fresh tomatoes
1 T. Olive Oil
1 T. Balsamic Vinegar (aged is best)
1/2 t. garlic
1/2 t. Rosemary (fresh)
Parmesan Cheese
Bread - I used a baguette

Instructions:
1. Slice the bread and toast in the oven on broil just a few minutes until the edges of the bread are golden.
2. Chop tomatoes, add olive oil, balsamic vinegar, garlic and rosemary and let sit for 15 min. 
3. Place the tomatoes mixture on the bread and shave fresh parmesan cheese on top and enjoy.