I’m exploring new recipes to add to the household menu. This is definitely going on the list.
Most food bloggers almost always start a food blog because of what is in their hearts. There is a certain type of cooking, way of eating, or lifestyle that we are passionate about that we want to share with the world. However, there comes a time when we realize that our blogs are growing and we suddenly realize that we actually do have an audience. For some, there may come the slight pressure of always posting a recipe or something to keep the audience engaged and drive traffic. This really isn’t a good place for a blogger (in my opinion) because you become less authentic and lose the reason why the blog began initially. I am guilty of falling under that pressure. At times, I would think of something that I can make that would give me a good picture just to keep you guys attracted; although, I didn’t care for the recipe. I had to refocus. I took a week off in March and last month, I think. Although my traffic has been a few thousand short of what it normally is, I find peace in knowing that I am being true to my passion for my blog and sharing with you recipes that come straight from the heart and from my kitchen. This Easy Chicken Tostada Salad embodies the very idea of recipes I want to share with you. Easy, delicious, and cheap!
The platform for my blog is to demonstrate to everyone that you can make amazing and wonderful food without spending a lot of money on ingredients and using what you already have in your home. I’m sure you can appreciate that right? When I find a good recipe to try, the first thing I do is scan the ingredients. If there are more than two ingredients that I am not familiar with and will most likely not use them again, I pass the recipe. Sometimes there are exceptions, but it depends on how badly I want to try the recipe. As a blogger and recipe developer, I really try to stick to that mentality for you guys. There are times when I have and will challenge you to get uncomfortable for the sake of trying something absolutely wonderful, but for the most part, easy-does-it.
Ladies and gents, I said all of that to say….I’m sorry. I’m sorry for feeling as though I have to make certain dishes for you be interested. I’m sorry for losing myself in the steady upstream of traffic and the emails from different brands asking me to endorse, review, and even giveaway certain products thinking that I have to “up my game” in what I share. I mean, sure, if I plan to do this full-time someday I have to up my game in other ways like learning the Web 2.0 stuff, but my heart shouldn’t have to change against my love for doing this in the first place. I “smile with my liver” when I get an email or a comment that says how good something was or how you made a dish for your family and they loved it. It has nothing to do with my ego but everything to do with my heart. God placed this bizarre idea and creativity in my heart for a reason that I believe has yet to fully manifest. Thank you to all of you that look forward to my emails every Monday, Wednesday, and Friday. I apologize for the times you have gone to your inbox only to not have nothing there from me. Grant me grace for that.
Anyway, enough of the emotion. Let make some commotion for these Easy Chicken Tostada Salads (too lame?). Easy to make for your family and you can even have your kids help you with them too. Enjoy!
Easy Chicken Toastada Salad
Ingredients
- 3 tbsp. olive oil
- 1 shallot, diced
- 2 lbs. chicken thighs
- 1/2 c.water
- 1 tbsp. dark tequila
- 1.25 oz taco seasoning
- 4 tostada taco salad bowls
- 15 oz. can refried beans
- salt and pepper, to taste
- TOPPINGS
- shredded lettuce
- queso fresco cheese
- cheese sauce
- salsa
- guacamole
- sour cream
- taco sauce
- diced tomatoes
Instructions
- In a large skillet on medium heat, heat the olive oil. Add the scallion and cook for 2-3 minutes. Season the chicken thighs with salt and pepper front and back. Add each thigh to the pan and cook for 3 minutes on each side until golden brown. Remove from pan and place on cutting board. It’s okay if the chicken is not all the way cooked because it will return to the heat.
- Turn the heat down between low and medium and add the water and tequila to the bits that was left behind by the chicken. Stir and scrape the bits from the pan and allow to simmer for 3-5 minutes. Meanwhile, dice the chicken and set aside. Now, add the taco seasoning to the pan and stir so the seasoning completely dissolves. Return the diced chicken to the pan and stir so the seasoning coats the chicken. Allow to cook for 5-10 minutes.
- Heat the refried beans in a small sauce pan and warm the tostadas in the oven on warm heat.
- Layer the tostadas with beans being the bottom layer, chicken on top, and top off with the remainder of the toppings as desired.
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