TEX-MEX CHICKEN TOSTADAS

Cooking spray
4 (6-inch) corn tortillas
4 cups shredded lettuce
4 cooked chicken breast halves, cut into 1-inch pieces
1 tomato, diced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
1/4 cup diced pickled jalapenos
Chopped fresh cilantro leaves, to garnish
Cilantro-Lime Vinaigrette

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

1/3 cup chicken broth
2 tablespoons olive oil
2 teaspoons honey mustard
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, finely chopped
Salt and ground black pepper

In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.

PRIME RIB WITH SHOESTRING FRIES AND CABRALES BLUE CHEESE DIP

Roast:

1 (3 rib) roast, about 5 pounds, rimmed of excess but not all fat
2 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
2 cups beef stock

Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.

Shoestring Potatoes:

4 russet potatoes, peeled
1 quart vegetable oil
Salt

Blue Cheese Dip:

3 tablespoons unsalted butter
3 tablespoons flour
3 cups hot milk
1 1/2 cups cabrales blue cheese, crumbled
Dash cayenne pepper
Salt

Potatoes:

Slice the potatoes and cut them into 1/8-inch slices. Then cut the slices into long strips 1/8-inch wide. Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.

Dip:

Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.

Grilled Vegetables:

2 zucchini, cut on bias into 1/2-inch thick slices
1 yellow squash, cut on bias into 1/2-inch thick slices
2 red peppers, seeded, stemmed, and cut into 4 pieces
2 yellow peppers, seeded, stemmed, and cut into 4 pieces
1/4 cup olive oil

Toss vegetables with olive oil. Season with salt and pepper. Grill until tender.

SWEET CHICKEN BACON WRAPS

SWEET CHICKEN BACON WRAPS

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp

PARMESEAN TATER-TOTS

PARMASEAN TATER-TOTS

5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.

Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.

Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl.

To the taters, add the garlic, parsley and cheese.

Toss to combine and serve immediately.

CHOCOLATE PIZZA

Heres a great dessert for you all Chocolate Pizza. Hope you enjoy!


1 pound homemade pizza dough, recipe follows, or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted

Position the oven rack on the bottom of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.


Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutesInactive
Prep Time: 1 hour