Tuesday, April 28, 2009
2 cups milk
6 scoops chocolate ice cream
Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.
Tuesday, April 14, 2009
- 1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
- 1 medium onion, thinly sliced
- 3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
- 8 corn tortillas
- Canola oil or olive oil cooking spray
- 1 avocado, pitted
- 1/4 cup(s) prepared salsa
- 2 tablespoon(s) reduced-fat sour cream
- 2 tablespoon(s) fresh cilantro, chopped
- 1 cup(s) romaine lettuce, shredded
- 1/2 cup(s) Monterey Jack cheese, shredded
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
- Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
- Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
- To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.
Saturday, April 4, 2009
Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.
1 16 oz. container sour cream
12 oz. shredded Monterrey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives
Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.
Note: some variations add a layer of shredded chicken or beef, perhaps seasoned with some lime and cilantro.