SD on TODAY

Thanks for the nice comments on my SECOND (what?!) Today Show appearance.  It's such a fun, surreal experience to be a tiny part of a show I've watched since I was a kid.  For your informations, I wasn't trying to scold Mr. Roker for touching the bacon.  Would I ever scold anyone for touching bacon???  No, I was yelling at Carson who was touching the hot pan with his fingers, and they just happened to zoom in on Al at the same moment.  Oh, the silly magic of television.  

In case you missed the segment, you can view it here (and my first appearance here).

We are back from NY, we are back from DC, and I will try to cook something ASAP.  

Fresh Tortillas

Whoa, where have I been?  I'll tell you where I've been.  Up to my eyeballs in kitchen remodel stuff.  But it's been nice staring at those corn cupcakes while you wonder where the hell I am, right?  Alas, it's time we move on.  Have you ever seen these uncooked tortillas before?  You can buy them at Whole Foods.  A friend turned me onto them, and I'm obsessed.  Fresh, raw tortillas - already shaped for you - that you throw in a hot pan for a minute and voila... freshly cooked tortillas!  You can taste the difference.  I love them.  This morning I made scrambled eggs with pancetta, topped it with avocado and chipotle hot sauce, and rolled it all up in a fresh tortilla.  Perfect breakfast.       

Fiesta Food

It appears I have made a lot of Mexican dishes over the years.  Mucho, if you por favor.  

Sorry, I took French.  But here are some ideas for your weekend fiesta...

Albondigas

Soup Azteca

Arroz con Pollo

Roasted Chicken Tacos

Ground Beef Tacos

Baked Tostada

Spanish Beans

Guacamole

Margarita Cupcakes

Mexican Chocolate Brownies

Baked Tostada

We partake in Taco Tuesday pretty much every week, either at our local Mexican restaurant or at home.  Last night we stayed in, but to shake things up a bit I decided to turn my taco into a baked tostada.  That's the beauty of tacos, they're sort of made to order.  Carson often turns his into a taco salad, Jack prefers a quesadilla, and after last night, I think frequent the tostada route.
I just said "frequent the tostada route."  

I followed Martha's easy directions here.  A corn tortilla, drizzled with olive oil, topped with your favorite stuff (here: ground turkey and cotija cheese) and then baked.  After the cheese melted and the tortilla got crispy, I removed it from the oven and added avocado, cilantro, sea salt and hot sauce.     

Stay tuned either later today or this week for a GIGANTIC ANNOUNCEMENT.

Drama...

Roasted Chicken Tacos

I'm going to tell you something about myself, are you ready?  I make this meal probably once a week.  Oh, you think that was a really boring piece of information?  Fine, I will tell you something else about myself.  The other day I ordered two "sodos" at Subway and found that accidental made-up word so funny and embarrassing that I proceeded to laugh hysterically at myself and could barely pay the guy.  Now THAT was some information. 

As I was saying, I make this once a week.  Because it combines two of my favorite things: the absurdly easy and tasty Susie's French Chicken with tacos.  And I don't like to brag (or I do), but I make a mean taco.  It's all about the proper toppings.  Try the following out the next time you make a taco and tell me it isn't magic in your mouth: tomatoes, avocados, roasted garlic, lettuce, queso fresco and a drizzle of Chipotle Cholula.  And don't forget to lightly grill your tortillas (I flip mine using tongs over the gas stove until grill marks form) because it makes a WORLD of difference.   

As for the poultry, follow the recipe for Susie's French Chicken and once it's done and has rested for 15 minutes, shred and toss in the bubbling juice at the bottom of the pot.