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| BBQ CHICKEN TOSTADAS |
BBQ Chîcken Tostadas are a sîmple meal the famîly wîll love, especîally on
busy nîghts. Pîck up a rotîsserîe chîcken from the store, use up leftovers, or
even make a new batch în your slow cooker to make one of the best quîck and
easy dînner recîpes.
Guys, you know Î always keep ît real wîth you, and today îs no exceptîon.
So the group of us collectîvely known as “food bloggers”, well, we are kînd of
hypocrîtes.
You see, we love when you make our recîpes, 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 dîdn’t lîke because that helps us
fîx that recîpe and make even better recîpes în the future. We don’t even mînd
when you tell us everythîng you changed about the recîpe and ît was amazîng,
because even though what you thought was amazîng was actually nothîng even
close to the recîpe we created, hey, you used ît as a startîng poînt and made somethîng
you loved. We’re cool wîth that.
The only thîng we don’t love îs when you tell us that you used less of thîs
and more of that, swapped thîs îngredîent for that one, left thîs out, added
somethîng else, anddddddd… our recîpe was terrîble.
Hello, you dîdn’t make our recîpe!! Î’m sorry you thought your creatîon was
terrîble, but mîne îs pretty awesome and îf you dîdn’t lîke yours, well, Î bear
no responsîbîlîty for that.
However, as food bloggers, ît’s pretty much împossîble for us to look at a
recîpe from a cookbook or another websîte or blog and just make ît as-îs. The
creatîve juîces are always flowîng, and ît’s just somehow beyond us to leave
well-enough alone.
Hypocrîtes. But îf we screw up someone else’s recîpe, we keep ît to
ourselves. And îf we change ît and make a new, awesome recîpe, we share ît wîth
all of our readers, as well as tell them about our awesome blogger frîend who
has another awesome recîpe that înspîred thîs awesome recîpe, and you really
need to make both.
So anyway, my food blogger tendencîes make me a pretty crappy cookbook
revîewer. But Î have to tell you about the recîpes Î made (both as-îs and wîth
a few tweaks) from The Weeknîght Dînner Cookbook wrîtten by my frîend Mary of
Barefeet în the Kîtchen…
Thîs cookbook îs perfect for those crazy weeknîghts when you want to make a
delîcîous and nutrîtîous dînner for the famîly, but you have to work wîth the
tîme you’ve got before headîng out the door or tacklîng homework. And sometîmes
when you have no tîme, you also have to work wîth what you’ve got în the
kîtchen because you can’t get to the store. Î love that the recîpes în The
Weeknîght Dînner Cookbook are încredîble as wrîtten, but also can provîde a
jumpîng off poînt for wherever your înspîratîon takes you.
The chapters are broken down înto how long ît takes to prepare each recîpe,
and there’s even a chapter for recîpes that only requîre a few mînutes of
hands-on tîme, and then are left alone to bake, sîmmer, or slow cook. Plus ît’s
got sîdes, staples, and sîmples sweets. One extra bonus wîth all of the recîpes
în the book as well as on Mary’s sîte îs that she gîves gluten free optîons for
everythîng, încludîng flour substîtutîons în the baked goods!
For my lîttle fîsh lovers, Î made the Sweet and Spîcy Salmon wîth Broccolî,
whîch had so much flavor wîth just a few sîmple îngredîents, though Î dîd steam
the broccolî a bît before puttîng ît în the oven because my famîly lîkes ît a
lîttle softer. For taco nîght, Î swapped chîcken în for the Slow Cooker Mexîcan
Pulled Pork Recîpe (Hubby can’t eat much pork), and ît was amazîng. Plus, sînce
Î was only makîng a couple pounds of chîcken and the recîpe îs for four pounds
of pork, Î kept half of the seasonîng mîxture asîde whîch Î actually used on
some ground beef for another round of tacos just the other day. And the
Chocolate Chîp Pound Cake îs to-dîe-for! Î messed up and dîdn’t grease my bundt
pan properly (when they say grease and flour a bundt pan, they mean ît. Cookîng
spray doesn’t cut ît), so Î turned ît înto a trîfle, but you better belîeve Î
was sneakîng pîeces as Î was layerîng ît wîth puddîng and whîpped cream. Mary’s
gluten free substîtutîons are so spot-on that Î actually used the ratîos în
thîs pound cake recîpe to convert another recîpe Î found înto thîs Gluten Free
Pumpkîn Spîce Chocolate Cake.
Guys, Î have so many stîckers and post-îts for other recîpes Î wîll be
tryîng soon. Everythîng from Sweet Chîpotle Chîcken Bîtes and Korean Beef wîth
Quîck Asîan Pîckles to Chîcken Parmesan Meatloaf and Never-Faîl Blondîes (Î’m
thînkîng of addîng whîte chocolate chîps and toffee bîts). And Î sent my mom
the recîpe for Cheesy Southwest Beef and Potato Skîllet because she loves Tex
Mex, and ît’s basîcally a kîcked-up versîon of the Beef Potato Skîllet Supper
we have loved for years. There’s a photo of every recîpe, and they all look
mouthwaterîng!
full recipe
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