MORNING EVERYONE
Well I am off to Victoria early this morning. Going to help Kimberly with some packing, cleaning a sorting... It will be nice for her a new place and a bit bigger...Maybe she now has room to have some family dinners ...I must say one thing and that is that both my girls are good cooks ...Andrea I hope you have enjoyed some of these recipes this week... Wait til tomorrow for dessert recipe you are going to love it...
BLACK BEAN AND
SALMON TOSTADOS
Ingredients
8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)
Preparation
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process drained black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)
Preparation
Position racks in upper and lower thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process drained black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
This makes we feel like I am in Mexico....good place to be right now with this cold weather... Only have 8 more sleeps and we are off to Scottsdale to soak up the sun, drink some cold beer and watch Spring Training ball games... Oh yes Marilyn and I might get some shopping in there as well.
Enjoy
Cheers
Granny
I have a feeling it's a little more like you and Auntie Marilyn "will" not just "might" get some shopping in! lol Hope you guys have a great time!
ReplyDeleteWe will for sure.. always do.. just going to relax by our pool, do some reading, and yes some shopping . Here is the place we have rented
ReplyDeletehttp://www.vacationhomerentals.com/vacation-rentals/Peoria-Arizona-vacation-rental-home-proID-46657.html.