Vegetarian Tostadas

After I made that yummy Taco Bell wanna be sauce, I knew I had to use it for more than just eating like soup.  I wanted to make bean burritos, but gluten free tortillas just never seem to want to be made into burritos.  They are always cracking and falling apart so you end up with a burrito in your lap instead of in your belly.  

I needed a quick dinner, so I ended up deciding on bean tostadas.  

I took my gluten free tortillas, crisped them up in the oven.  Then I topped them with refried black beans, an extra generous portion of the sauce, and then topped it with lettuce, tomatoes, olives, and avocados.  After I took the picture, I dumped on at least 3 gallons of the sauce, but didn't want to show that my finished product looked like a crime scene....which may be ok, since Halloween is this week, but not very appetizing to stare at. 

Vegetarian Tostadas

2 brown rice tortillas

Your choice of oil or cooking spray

1 can refried beans

Taco sauce

Assorted veggies (lettuce, tomatoes, avocado, olives, jalapeño slices, onions, bell peppers, etc)

(Non-dairy) Cheese and sour cream (optional)

Preheat oven to 400.  Brush or spray tortillas on both sides with oil or cooking spray.  Bake in the oven for about 5 minutes until crispy.  You can turn them halfway during cooking but it's not completely necessary.  Be careful to watch the tortillas closely because they will finish suddenly and will go from done to burnt in what seems like half a second.  

While the tortilla is cooking, heat your beans, chop up your veggies, and get out any other toppings you may want.

As soon as the tortillas are done, put them on your dinner plate.  Spread each tortilla with half the beans.  Top generously with sauce.  Pile on your toppings and then finish with more sauce.  

Enjoy right away or your tortilla will get soggy.  Enjoy!!!!

Recreating Childhood Treats

Although I don't eat fast food anymore, one thing I will always have a soft spot for in my heart are Taco Bell bean burritos.  When we were growing up, we didn't have much money for extras, especially after my dad died.  Mom would occasionally get us lunch out, which was a huge treat.  Usually it was 39 cent tacos and bean burritos.  You could feed four hungry kids plus mom for about $5!

I was excited when Taco Bell came out with their grocery store line, but was dismally disappointed when I saw all the ingredients.  What are "natural flavorings?"  Usually MSG?!?!?!  Ick! 

I've tried to recreate it at home, but never had good results.  I'm guessing it's because I don't keep a stash of "natural flavorings" in my kitchen.

Then, a few days ago, I found a recipe to recreate those childhood memories.  Yum Yum Yum!  I made it right away.  Hubby declared way better than Taco Bell and said that it tasted way better than something you could buy in a jar from the store!

So if you are like me, and are eating healthy, but still have the occasional cravings for your favorite chidhood treats, go visit Peas and Thank You and make Momma Pea's recipe for  

Border Bean Burritos with Mild Sauce.  

While you go make this...I'm going to go back to my bowl of sauce which I will be eating like a bowl of cold soup...

What favorite childhood treat do you no longer eat but still crave?

Italian "Salsa"

My cherry tomato plants will not quit.  They keep producing like there's no tomorrow.  I finally had to start coming up with new ideas because I am so burnt out on all my standby recipes.   I made kalua pork in the crockpot over the weekend and was tired of having it in tacos or over plain rice and shredded cabbage like we always do. 

Don't you just hate when you get in a cooking rut? Ugh! 

As I was looking at the cherry tomatoes and was getting ready to throw them in the food processor once again for lazy salsa, I had an idea.  Couldn't I add similar, yet different ingredients and make an Italian style "salsa" instead of a Mexican flavored salsa?  A few minutes later, the Italian "salsa" was born.

Italian "Salsa"

4 cups of fresh tomatoes

1 bunch of basil, large stems removed

1 can of black olives, drained

1jalapeños, stem removed, seeded (if desired...seeds=spicy)

Juice of 1-2 lemons

Salt, to taste

Rinse off all your veggies.  Place all your ingredients, except salt, in the food processor and chop until desired consistency is reached, about 5-30 seconds.  Add salt to taste.  Can be served immediately, or chilled to let the flavors develop.  Stays good in the fridge for a couple of days. 

If you aren't eating GF, this would be great served with those crunchy toasts you would use to make bruschetta.

 

I served the salsa on top of some polenta rounds I baked in the oven until they were crispy and the leftover shredded pork.  It was really yummy! 

Shared on Southern Sundays 

Shared on Wednesday Fresh Food Link Up

Shared on Recipe Linky

 

Lazy Homemade Salsa

My garden hasn't done as great as I hoped it would do this year.  

I'm not really sure what I'm doing right or wrong.  

I'm trying to grow everything organic, but stuff just isn't producing like I had hoped. 

This is only my 3rd year having a garden, so I know I still have lots of learning to go. 

One thing that amazed me this year is that I had a couple plants pop up out of no where and start bearing fruit. 

One is a zucchini plant that has produced two large squashes.

And the other is a yellow pear tomato plant that is the most abundant tomato plant I have ever seen.  

I picked so many of those tiny pear tomatoes the other night that I decided to make salsa.

If you have ever made salsa, it can be quite a labor intensive process, between peeling, seeding, and chopping all the tomatoes and other ingredients.  

And don't forget that time when you chopped a jalapeño and then rubbed your eyes a few minutes later....  OUCH! 

I did not have the time or the energy to do that to a bowl full of tiny tomatoes and a handful of tiny tomatillos. 

So I cheated. 

I got out my handy food processor, dumped everything in, gave it a whirl, and ended up with a tasty fresh salsa.

This "recipe" is very forgiving and can be modified according to your tastes and what you have on hand.

Lazy Homemade Salsa

4 cups of fresh tomatoes and tomatillos (husks removed) 

1 bunch of cilantro, large stems removed

1 onion, peeled and cut into quarters

1-2 jalapeños, stem removed, seeded (if desired...seeds=spicy)

Juice of 1-2 limes

Salt, to taste

Rinse off all your veggies.  Place all your ingredients, except salt, in the food processor and chop until desired consistency is reached, about 5-30 seconds.  Add salt to taste.  Can be served immediately, or chilled to let the flavors develop.  Stays good in the fridge for a couple of days (if it lasts that long!).

Eat with a giant bag of scoops because you are too tired to make dinner and then fall asleep on the couch in your {clean} gym clothes. 

Or pretend you are an adult and don't have the metabolism of a 12 year old, and use it in your favorite recipe, or to top a taco {salad} after your workout and post gym shower.

Seared Scallops with Grilled Pineapple Salsa

I love seafood.  Sushi is by far my favorite food ever.  I'm not talking about a deep fried cali roll but actual fresh fish made into an amazing piece of sashimi, nigiri, or an inventive roll.

I also love cooked seafood.  Crab.  Shrimp.  Lobster.  Salmon. Trout.  Anchovies.  I love it all.

Growing up so close to the ocean, and into a family that loves to fish, I have had the privilege of eating such a wide variety of seafood.  I've had fresh abalone hours after it's been pulled from the ocean.  I've eaten fresh lake trout pan fried the same day it was caught.  I eat seafood every chance I get.  I've eaten at fine dining restaurants overlooking the Ocean, and fish tacos in my car from a local fast food place.

When I eat something amazing at a restaurant, I am always determined to recreate it at home.  I can't afford to go out and eat sushi, or salmon, or lobster.  But I can afford to make that stuff at home on a fairly regular basis.

Last week, I made some amazing Grilled Pineapple Salsa.  It was sweet and spicy.  It reminded me of being back in Hawaii.  Hawaii also has such wonderful, fresh seafood. Instantly I knew that this had to be paired up with an amazing seafood dish.

I had a bag of scallops from Costco in the freezer.  These are the big scallops, about 8 count per pound!  I grabbed out 8, placed them in the colander, and ran cold water over them to thaw them quickly.

When they were thawed, I dried them off on a paper towel.  Seasoned them lightly with salt and pepper and quickly cooked them in a hot skillet with a little bit of coconut oil.  You have to be so careful when cooking scallops.  A few seconds too little and they are mushy in the center.  A few seconds to long, and they end up rubbery and taste like a tire.

As soon as they were done, I placed them on top of a bed of lettuce and crisp cucumber slices.  Topped them with the chilled pineapple salsa, and sprinkled a tiny bit of raw goat feta cheese on top.  I wanted to add some avocado slices, but I was all out.

It.was.delectable.  Hubby said it was light and refreshing, yet filling.

This is one of those dishes that makes you genuinely sad when you finish your plate.  I could eat this every day, all summer long.  

Seared Scallops with Grilled Pineapple Salsa Salad

1 lb fresh/thawed large sea scallops

salt and pepper

1-2 tsp coconut oil

Grilled Pineapple Salsa

4-6 cups mixed baby greens

1 cucumber, sliced thinly (peel and seed if desired)

2 ounces raw goat feta cheese, crumbled

Pat scallops dry.  Season with salt and pepper.  Heat a large skillet or grill pain over medium high heat. Add coconut oil.  When oil is hot, add scallops gently to the pan.  Cook 2-3 minutes on each side, until they are golden brown and just barely cooked all the way through.

Divide lettuce among plates or salad bowls. Add several cucumber slices.  Top with hot scallops and pineapple salsa.  Sprinkle with cheese.  Serve immediately!