Chicken and Summer Vegetable Tostadas

Chicken and Summer Vegetable Tostadas

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chopped chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

( I used a bag of steamfresh corn that I cooked in the microwave instead of fresh ears of corn. It saved on time. My boys even ate it. I told them it was nachos or mexican pizza. They didn't even notice it had fresh veggies in it. :)

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preparation
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

(If you don't have a broiler pan just wrap a cookie sheet with tin foil. It make the cleanup easier. You can also mix the spices in a gallon bag and shake the chicken in the bag. I also left out the red pepper and just sprinkled some black pepper on top of the chicken. I'm not a big fan of the heat. I used the left overs in chicken wrap sandwiches and salads.)

Steamed Asparagus

1 bunch asparagus

salt, pepper

some butter

Wash asparagus and break the ends off. Where the end breaks off is where the tender part of the asparagus starts. Lay asparagus in a 9inch glass baking dish. Sprinkle with a little salt and pepper. Drops small dabs of butter on top of asparagus. Add about 1/4 cup of water. Cover baking dish with plastic wrap leaving one end opened about 1/2 inch. Microwave for 4 minutes.

About the Blog

I decided to do this blog because I love to cook. My friends and family know this and I love sharing recipes. I try to cook at home as much as I can. We do eat out to, but it is cheaper and healthier to cook at home. I am trying to eat better now so a lot of my recipe's will be healthy. Healthy doesn't mean no flavor though or salads all the time. :) I'm going to include pictures of our meals. I'm not a professional food stylist so don't expect much. I just love having a picture to go with a recipe. Feel free to ask questions or make a request and share this blog with your friends and family. Hope you enjoy and like the blog. :)