DinnerTimed! Tostados with Corn Salsa
This week, Katie and I spoke with Jane from Jane’s Adventures in Dinner about Quick and Easy Dinner Recipes (here’s the video!). In honor of our chat here is one of my favorite quick dinner recipes, with a little explanation about how our weeknights tend to go.
Have you ever noticed that every cupboard in your kitchen is full? Even if you move to a new home with a bigger kitchen, within a few weeks or months: Full!
Or how you manage to finish packing for a trip just as the taxi pulls into the driveway? Or how you *need* to pack exactly the number of shoes that will fit into your suitcase (although you may need to stand on it to get the zipper closed)?
I think we’re good at filling up whatever we have. We use up whatever space or time we’re given.
And I think this is true of cooking too.
If we get home late and need dinner on the table in 20 minutes, it’s a mad rush but our tummies are full before we know it. If we get home early and the kids are calm and life is relaxed, we can easily take 40 or even 50 minutes to make that same dinner.
Being aware of this time-filling ability I seem to have has made me more efficient. To be more efficient still, I set a timer. I look at the recipe (or imagine the procedure in my head) and decide how long I think it will take me. I set the timer and GO!
- vegetable oil
- 1 and ½ cups frozen corn that has been defrosted
- kosher salt
- 1-14.5 oz can petite dice tomatoes, drained
- ¼ cup chopped fresh cilantro
- 1 tsp finely chopped chipotle in adobo (find small cans of this near the re-fried beans at your grocery story)
- 1 lb ground chicken
- 1 tsp chili powder
- 8 soft corn tortillas
- ½ cup sour cream
- Preheat the oven to 400ºF.
- Warm 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the corn and 1 teaspoon of kosher salt. Be careful as you do this because the corn can sometimes go spattering around as it heats up. Leave it alone for a minute or two until the undersides have browned. Give it a stir and leave it for another minute, letting the kernels brown a bit more.
- In a small bowl combine the corn with the drained tomatoes. If your kids are picky eaters who don’t like spicy food or flecks of green, remove some of the tomato and corn mixture to a separate bowl for them. To the adult bowl add the chipotle and the cilantro. Stir and taste. If you’d like more heat, add a teaspoon or so of the adobo sauce that the peppers were canned in. Set the salsa aside.
- In a large skillet warm 1 teaspoon of vegetable oil over medium-high heat. Add the ground chicken, chili powder and 1 teaspoon of salt. Stir to break up the chicken. Stir occasionally until the chicken is lightly browned and larger pieces are no longer pink inside.
- Meanwhile, pour 2 tablespoons of vegetable oil into a small bowl. Place the corn tortillas in a single layer on a large baking pan (or use two pans if necessary so that the tortillas do not overlap). Brush the tops with a light coating of oil and sprinkle each tortilla with a small pinch of salt. Flip the tortillas over and brush the tops with oil and sprinkle again with salt. Put the pan(s) in the oven for 9-12 minutes, until the tortillas are lightly browned (some will be puffy, others not as much. No worries). Remove the tortillas from the oven and use tongs to transfer them to a plate.
- Serve the homemade chips with the chicken, salsa and sour cream in bowls on the side.
- How you eat them is a personal preference. I cover my chip with a layer of meat, one of sour cream and one of salsa, as pictured. My husband prefers to scoop toppings onto his plate and then use the chips to dip in here and there. My son nibbles at the chip and dips the chicken in the sour cream. Our daughter thrown the corn on the floor, eats the tomatoes and smears sour cream in her hair. There really are no rules.
A great picture for sharing: