It must be Fall. It’s hot. Above 90 Degrees hot. Whenever we had these heat waves and it was a weekend trip for dinner at Grandma’s, she would often serve tostadas. All the prep could be done in the early morning before the house got too hot. And Grandma would get up at 5 am to crisp up the shells from fresh tortillas and cook the chicken.
I’m not going to lie. I did not get up early to make any of this. It’s the easy (cheater’s) way to make tostadas and you don’t even have to heat up the oven at all.
I used purchased tostadas that are available in my local supermarket.
They are very crispy and easily crushed so make sure you examine the package carefully or you might end up with broken ones.
I used purchased cooked chicken and doctored it up a bit. Added a sliced onion and tossed a bit of cumin and oregano. Then I added some chicken stock to keep it moist and warmed it up in the microwave.
I also opened a can of beans and warmed them up as well.
It is important to have the beans a little warm so they spread easily on the tostadas.
Just layered chicken, shredded cheese, lettuce, and some salsa and served them up.
What are your go to hot weather meals?
Another heatwave inspired me to try a new combination in my ice cream maker. I knew I wanted to use the Fage + honey combination as the base since I knew that had the right creamy sweetness.
I also knew I wanted to use ginger. Truth is, I’m always looking for a way to use ginger. Somewhere along the way I thought of Mango and that just seemed right. So I got some chunks of mango, added crystallized ginger, lime juice and pureed the heck out of it.
I mixed it all together let it set for 45 minutes.
Into the Cuisinart Ice Cream Maker
And in about 45 minutes and multiple tastings later we’ve got some mango-y ginger goodness.
Hubby really liked it just straight. I thought it was pretty good, but needed a little more umph. I had TJ’s Ginger Thins on hand and put a little scoop (about 2 tablespoons) between a few and set them in the freezer. And that did the trick by adding some extra ginger kick.
3 cups mango chunks
1/4 cup fresh lime juice
2 Tbs crystallized ginger (I used TJ’s Baker’s Cut style)
1.5 cups of Greek-style unsweetened yogurt (I used Fage 2%)
2/3 cups Honey
Ginger snaps or ginger thins if making “sandwiches”
Puree first 3 ingredients in blender. Mix honey and yogurt together in medium sized bowl until well combined. Stir in mango puree and chill for about 45 minutes so flavors meld.
Pour into ice cream maker and freeze according to machine’s directions. Place about two tablespoons of frozen yogurt between Ginger Thins and freeze until firm.
The idea came from the heat. The “Hey – where’d the fog go???” heat that I don’t handle well. And so I started searching for some really simple recipes for frozen yogurt. A quick search of my favorite recipe bloggers found this one from 101 Cookbooks and this one from SmittenKitchen – and they both had the same original source: The Perfect Scoop by David Lebovitz.
I love the honey greek-yogurt pairing and had almonds on hand – that’s all I needed for Honey-nut Froyo. So simple that the hardest part was the waiting. Seriously dead stupid simple. Here’s what I did.
3 cups of Greek-style unsweetened yogurt (I used Fage)
2/3 cups Honey
Stir the honey and the yogurt together in a bowl until completely combined.
Put it in the fridge for about 45 min. until cold and flavors completely meld.
Pour it into the ice cream maker.
That’s it!!! In about 30-45 min you’ve got seriously rich and yummy frozen yogurt that is honey-tastic.
The hardest part was waiting for it to completely freeze after taste testing it about 15 minutes in.
Soooo good. Personally I think it would be a perfectly appropriate breakfast. Right? Yogurt, honey, and nuts – nothing wrong there.
*I learned that phrase from @kzooerica – can’t wait until she visits again!