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Sassy Chicken Tostada Recipe

entrees, leftoversSheri SpalloneComment
Sassy Chicken Tostada Recipe

Sassy Chicken Tostada Recipe

Leftovers get a bad rap, in my opinion, I get it, not everyone likes leftovers. I am a big fan of "waste not, want not" (OMG, I am starting to sound like my mother). Leftovers were foreign to me as a child, but now, as a mother of three, it makes perfect sense because you waste less, which saves money, and saving money is a good thing, right? (Don't tell my Mom she was onto something;). 

I learned early on when our children were younger that I needed a plan to disguise last night's dinner because it made me crazy to see food wasted. So to avoid wrinkled noses and wasted food, my claim to fame (in which I self-appointed myself, "Queen of Leftovers") is reconstituting leftovers into new masterpieces.  Trust me, your family will never know what hit them:)

These delicious Sassy Chicken Tostadas are an innovative by-product of leftover Sassy Chicken Skewers, with shredded chicken, Cherchies® Chardonnay Lime & Cilantro Seasoning, Cherchies® Select Grilling Rub & Seasoning Blend, refried beans, guacamole, cheese, and all kinds of yummy taco fixings piled on top of crispy corn tortillas. So, are you ready to turn last night’s leftover chicken into these tasty Tostadas?

Comment below and let us know how they turned out! As always, thank you for visiting. Come back again!

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Ingredients

  • Leftover Sassy Chicken Skewers, shredded

  • 1 can (15 oz. refried beans

  • 4 Corn tortillas

  • 1 cup canola oil for frying (optional)

  • 2 cups Shredded cheese (Cheddar or Montery Jack, or a combination of both), reserving 1/2 cup for garnish

  • 1 small jar of salsa (I used Cherchies Oh Sooo Simple Salsa...well, because it's leftover night)

  • Prepared Guacamole (I used Cherchies Guacamole Recipe)

  • Shredded lettuce

  • Sour cream (I typically use nonfat Greek yogurt as a substitution)

  • Lime'n "Cha" Sauce Recipe (below)

Lime'n "Cha" Sauce Recipe

Preparations

This step could be omitted, since frying is taboo to most, including myself, but life is short, and frying every once in a while...well, it's just better.  It adds a nice crunch to the tostada.  Heat oil in pan on low/medium heat.  One at a time, fry tortillas in oil for only a few seconds on each side.  The edges will start browning, and that will signal to you that it's time to flip.  Drain the tostadas on paper towels.  To soften refried beans, microwave the beans in a small bowl for 30 seconds, and spread over tostadas. Next add the chicken.

Turn oven on broil.  Add cheese, and broil until cheese melts (only a few minutes).  Ahhh "cheese, glorious cheese".   While tostadas are broiling, mix up the ingredients for the Lime'n "Cha" sauce.  I used a decorating tool I had on hand to drizzle on the sauce, but if you don't have one, don't fret, the ingredients can be placed in a small ziplock bag.  Snip off the corner of the bag, and you now have a disposable decorating bag.

Now start piling the rest of the ingredients, starting with the guacamole, then the salsa,  the lettuce, remaining cheese, and the sour cream.  Oh my!

Finally, the sauce.  Doesn't this look pretty?  Dig In!

tostada updated.jpg
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Sassy Grilled Chicken Skewers Recipe

entrees, grillingSheri SpalloneComment

Sassy Chicken Skewers Recipe

This recipe is my "go-to" recipe during the summer, or any season for that matter because it’s so quick and easy, perfect for a busy lifestyle.  

Any food on a stick looks fancy, but If you don’t have time to skewer the chicken, turn them into quick chicken tenders.  

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Our all-purpose seasoning blend, Cherchies® Select Grilling Rub & Seasoning is the star of the show, and it's not just for grilling.  You'll be amazed at the versatility of this seasoning blend, as it is fabulous on ribs, in dips, chili, pulled pork, seafood, etc.  You have to try it. 

Ingredients

  • 1 Lb. boneless chicken breasts 
  • 2 Tablespoons (Tbsp) Cherchies Select Grilling Rub & Seasoning (or more according to your taste)
  • 3 Tablespoons (Tbsp) Olive Oil (2 Tbsp reserved for marinade)
  • Bamboo Skewers
  • 1 Gallon sized plastic reclosable bag (you can use a bowl covered with plastic wrap instead and shake to incorporate spices and chicken).

Preparation

Ready, here we go!  Chicken…Ho-hum…but wait, let’s “Spice” things up a bit!  Slice chicken breasts into 1/2" strips.  Pour 2 Tbsp Olive oil into plastic bag (you can also place chicken in a bowl and cover with plastic wrap), add a generous amount of Cherchies Select Grilling Rub & Seasoning (about 2 Tbsp., or more depending on taste) to bag.  

Add sliced chicken into the plastic bag.  Be sure to close the bag…that wouldn’t be fun!  Shake to mix.  Marinate for at least 30 minutes in the refrigerator.  Chicken can be marinated the day before.  (If you marinate the day before, skewers only need to soak 30 minutes before you begin).  While chicken is marinating, soak bamboo skewers in a shallow pan for at least 30 minutes to prevent burning.  

Now it’s time to get messy!  You can skip this step if you’d prefer to make quick chicken tenders, or you don’t want to get your manicure messy.  I don’t have that problem.  Skewer chicken strips by weaving in and out of the chicken.

Turn on grill to med/high then down to low before cooking.  (I use a grill top over my stove in the winter. It’s hard to grill outside when it’s below zero.  Even my hubby won’t grill when it’s this cold.) *If using a grill, spray lightly with cooking oil before turning on).  Add 1 Tbsp.  Olive oil to grill top.  (Coconut oil is fine too.  I cook with this more these days).

Add chicken skewers to grill, cooking for 2-3 minutes, or until chicken releases itself from the grill, then turn chicken over, and continue cooking on other side.

Wait for it...Put on a pretty platter and serve with your favorite Ranch Dressing.  

  

 

 

Voila!  Dinner is served.  Serve with a salad and fruit, and you have a quick, easy dinner. Enjoy:)

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Pretty Crab Cake Recipe

entreesSheri SpalloneComment

Ingredients

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Preparation

Preheat oven to 350.  Melt butter in a large skillet over medium heat.  Add onion, celery, and ground pepper, and cook, constantly stirring, for 5 minutes or until tender.  Transfer to a large bowl, and cool.

Add eggs and yogurt to onion mixture.  Gently stir in crab meat and next 5 ingredients (*Try adding 1 Tablespoon (Tbsp) of Italian seasoning to bread crumbs if you don't have Italian Seasoned bread crumbs on hand). Cover and chill for 30 minutes.  

Shape crab mixture into patties (6 or 8 depending on size). (Or shape into 1 1/2" balls for a fabulous appetizer).

Grease cookie sheet with cooking spray.  Place crab cakes on cookie sheet, spray crab cakes with cooking spray, and bake for 20 minutes, or until golden brown.  Serve with Peach Salsa Dipping Sauce

Enjoy!

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Steak Au Poivre Recipe

entreesCherchiesComment
Steak Au Poivre Recipe

Steak Au Poivre Recipe

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Ingredients

Sauce

  • 1 TBSP. butter
  • 2 TBSP. minced shallots
  • 1/2 cup beef stock or bouillon
  • 1/3 cup cognac
  • 3 - 4 TBSP. softened butter

Preparation

Dry the steaks on paper towels. Rub and press the No Salt Pepper 'n Lime or Pepper Pizzazz into both sides of the meat. Cover with waxed paper and let stand for at least 1/2 hour on the counter and up to 3 hours in the refrigerator.

Saute the steaks in hot oil and butter over moderately high heat - each side for 3-4 minutes. Remove to a hot plate and keep warm while completing the sauce.

Pour the fat out of the skillet. Add butter and shallots and cook slowly for 1 minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Add the cognac and boil rapidly for 1-2 minutes to evaporate the alcohol.

Remove from the heat, swirl in the softened butter, 1/2 a TBSP. at a time.

Pour sauce over the steaks and serve.

Serves 4

Enjoy!

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