Chicken Fajita Tostadas and Pintos and Cheese Salad

Chicken Fajita Tostadas

The flavor of fajitas with the crunch of a taco combine in these tostadas. Pre-made tostada shells and pre-cooked chicken to make prep and clean-up easy.

Chicken Fajita Tostadas
Hands-On Time: 15 minutes
Ready In: 20 minutes
Serves: 4

8 tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium red onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix or 1/4 cup homemade*
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish - optional


1. Preheat oven to 350 degrees F.
2. Combine taco seasoning, water and lime juice and stir well.
3. Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion.
4. Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly - 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt - about 3-4 minutes. Remove and keep warm.
5. Lay tostada shells on an ungreased baking sheet.
6. Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and
onions and cheddar cheese to taste.
7. Bake until the cheese just starts to melt - about 5 minutes. Remove from oven and serve with optional garnishes.

*Homemade Taco Seasoning:

1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika (I like smoked)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (many use red pepper flakes, I really like the finer consistency of powdered cayenne)
Blend all and use in place of store bought taco seasoning.

Pintos and Cheese Salad

Pinto beans and Monterey Jack come together with a bright and fresh cilantro lime
dressing.

Pintos and Cheese Salad

Hands-On Time: 10 minutes
Ready In: 10 minutes
Serves: 6-8

Salad:

3 cups cooked and drained pinto beans
1 cup cooked corn kernels
1/2 cup diced red onion
8 ounces Monterey Jack cheese - cut into small dice

Dressing:

1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic - minced
3 Tablespoons lime juice
1 teaspoon lime zest
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/2 teaspoon salt


1. Place salad ingredients in a large bowl and toss to mix.
2. Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately.

Note: Do not add dressing until serving time as the acids in the dressing will cause the
cheese to break down and become mushy.

Patty Melts

Classic Patty Melt

Patty melts are classic diner fare and my very favorite, to boot. The best I've had is at the Royal Diner in Washington, N.J. In fact, here's my review:

Straight out of 1940 with very few changes made, this diner is old-school awesome with terrific food. I just visited today and had the patty melt. I have a culinary diploma and write about food and this was the BEST patty melt I've ever had. The fries were fresh and crispy and the taste was clean (no old oil lying around at the Royal Diner!) I'd travel back from Bethlehem, Pa any day to get another.

My daughter had the California burger and was just as impressed. The staff was courteous and kind without any fake "fluff" going on. When I asked when the diner was built my server knew right away. If you're in or near Washington, NJ, the Royal Diner is worth checking out.

Classic patty melts are so simple to make and so yummy, you'll never have leftovers. Serve with chips or hand-cut fries, pickles and a cold root beer for a diner style meal at home.

Classic Patty Melt

Patty Melt

Hands-On Time: 30 minutes
Ready In: 35 minutes
Yield: 4 sandwiches

Ingredients:

1 large onion, sliced thinly
2 Tablespoons cooking oil
1 1/12 pounds ground beef
1 teaspoon Kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
8 slices rye bread
8 slices American or Swiss cheese
butter for spreading

Directions:

1. Mix ground beef with salt and pepper and form into 4 patties slightly larger than the bread you will be using. Set aside.
2. Cook onion in oil until well caramelized, about 10-15 minutes. Set aside.
3. In a large frying pan, cook burgers until desired doneness is achieved - usually 6-8 minutes per side. Remove from pan.
4. Stack patty melts together, bread, one slice of cheese, burger, another slice of cheese and 1/4 caramelized onions followed by another slice of bread.
5. Butter both sides of each sandwich and cook in a large non-stick skillet over medium-high heat until cheese is melted and sandwiches are golden brown.

Easy Pizza Rolls

It's game day! Playoffs for Superbowl 50 are ON and I needed dinner and football munchies. Here's a kid-pleasing favorite that's also a game day winner and not too hard on the budget. Use store bought pizza dough to streamline prep, but make your own if you have time (see recipe below).

Easy Pizza Rolls

Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 6-8

Ingredients:

2 loaves frozen bread dough or 2 pounds pizza dough - thawed
1/2 pound sliced ham
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese
1 cup jarred or homemade marinara sauce

Directions:

1. Roll each loaf of dough into a rectangle about 8 inches by 12 inches.
2. Layer ham and salami down the center of each rolled loaf lengthwise.
3. Top meats with 1 cup shredded mozzarella per each roll.
4. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
5. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
6. Cut each roll into 8 slices and serve with marinara for dipping.


Easy Pizza Dough

1 package dry yeast (about 1 1/2 Tablespoons)
1 cup lukewarm water (110 degrees F)
1 1/2 teaspoons salt
2 Tablespoons olive oil
3 cups sifted all-purpose flour

1. Sprinkle yeast on water and let sit for 5 minutes in a large bowl.  When bubbly, add oil and salt and mix in about half the flour and beat until smooth. Add remaining flour and mix/knead until smooth and not sticky.
2. Let rest for approximately 5 minutes to allow dough to relax so it will stretch more easily.
3. Use as directed in your favorite recipe.

Quiche Feast!

I've been making quiche for over 20 years (yes, I'm really that old) and it never gets boring. In fact, the combinations of fillings are limitless and I don't think I've ever had a quiche I didn't like. Now, if you have "real men" who won't eat quiche, call it something else ... Sausage and Egg Pie for example.

What you want to do is start with good ingredients. These pies were made with King Arthur flour (they're celebrating 225 years this year!) and Cabot cheeses. Two of the very finest you'll find. Make sure you par-bake your crust, and go slow - a rushed quiche will puff and crack and that's just not pretty at all. Use milk if you like, I used heavy cream this time. Cheese should be shredded as fine as possible for best results.

Here are two excellent examples of quiche that are sure to please just about everyone.

This is the beautiful crust I used for both quiche. Buttery and cheesy and flaky - it's a divine vessel for delicious fillings!

Cheesy Pie Crust
Makes two 9-inch pie crusts

2 sticks cold unsalted butter - cut into small cubes
1 cup shredded Cabot Extra Sharp Cheddar Cheese
1/2 teaspoon salt
2 to 2 1/2 cups King Arthur All Purpose Flour
1/4 to 1/2 cup ice water

Directions:

Combine flour and salt in a bowl and set aside. 
Add butter, and cut in until mixture resembles coarse meal 
Drizzle 1/4 cup water evenly over mixture. 
Work together until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time,  Add cheese and combine well
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or overnight if needed. 
Roll and bake as directed.

This is the correct chorizo for this recipe. Bulk chorizo will add a different texture.

Chorizo and Hatch Chile Quiche

This one if for the guys! Spicy and full of flavor, they won't know it's a quiche unless you tell them!

Chorizo and Hatch Chile Quiche
Makes one 9-inch quiche

Ingredients:

6 large eggs
1 c heavy cream or milk
1/2 teaspoon Kosher salt
2 chorizo sausages diced
1 large hatch green chile, roasted, seeded and chopped (mine are from the Hatch Chile Store)
2 tablespoons finely chopped cilantro
2 c shredded Cabot Monterey Jack Cheese
one 9-inch pie shell - I used a springform pan - see recipe for Cheesy Pie Crust.

Directions:

1. Bake pie shell until lightly browned in a 400 degree F oven. Turn heat down to 350.
2.Cook chorizo in a small pan until browned. Drain well and pat on paper towels.
3. Blend eggs, cream and salt together until well combined. Place the chorizo, cilantro and chiles into the bottom of the pie shell. Top with cheese.
4. Pour the egg mixture over all. Bake until puffy and very lightly lightly browned and eggs are set, about 35-40 minutes.

5. Cool for 15 minutes before cutting.

Smoked Salmon and Asparagus Quiche before baking

Smoked Salmon and Asparagus Quiche

Cabot's Garlic and Herb Cheddar is so delicious in this! It adds just the right amount of herb and flavor.


Smoked Salmon and Asparagus Quiche
Makes one 9" deep dish quiche

Ingredients:

6 large eggs
1 c heavy cream or milk
1/2 teaspoon Kosher salt
8 fresh asparagus spears
4 oz smoked salmon- chopped
2 c grated Cabot Garlic and Herb Cheddar Cheese
one 9-inch pie shell - I used a fluted pan with a removable bottom - see recipe for Cheesy Pie Crust

Directions:

1. Bake pie shell until lightly browned in a 400 degree F oven. Turn heat down to 350.
2. Cut asparagus spears into lengths that will fit in a pinwheel design in the pie pan - about 4-inches long. Chop remainder of spears into smaller sizes.
3. Blend eggs, cream and salt together until well combined. Place the salmon, asparagus cuts  and cheese into the bottom of the pie shell. Arrange longer asparagus lengths into a pinwheel design on top of the cheese. 
4. Pour the egg mixture over all. Bake until puffy and very lightly lightly browned and eggs are set, about 35-40 minutes.
5. Cool for 15 minutes before cutting.

Bento for Lunch

Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables and often leftovers, bento can be as intricate or simple as you'd like. The bento I send always come back empty and the kids prefer them to the usual bagged lunch.

Bento boxes can be as simple or elaborate as the food they hold, from lacquered boxes with built-in dividers to reusable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.

While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like ketchup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.

Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit. Experiment with your and your kids' favorites and have fun with it, your kids, and you, will have the most envied lunches at school and work.

My bento,  range from very fancy to very simple. I'm sure there will be days where I'll do "fancy", but more often than not I'll use up leftovers from the night before in different ways. Let's face it, kids are suckers ... and I mean that in the nicest way. You can take a simple sandwich and cut it in a different shape and the kids will find that both fascinating and somehow tastier.

Here are some bento ideas to get you started.

Merida Bento

• Hard boiled egg for Merida's face. Use edible markers to draw features.
• Thin carrot strips made with a vegetable peeler are Merida's hair.
• Green, yellow and red peppers are cut to make Merida's bow and arrow.
• Baby spinach leaves make Merida's cloak.
• A small round of yellow pepper is her cloak pin.
• Two meatballs stand in for mini haggis.
• Mini vanilla wafers with bits of dried cranberry fixed with a dab of icing are Scottish sweet buns.
• The background is seasoned rice, though mashed potatoes would work very well, too!

Halloween Bento

• Frankenstein's monster is a large green pepper slice with cheese and black olive eyes. His mouth is red pepper and his "scars" are edible black marker. 
• The bolts on the sides of his neck are yellow pepper and his hair is black olive slivers attached with cream cheese.
• He is sitting on a bed of carrot peels.
• The "fingers" are hot dogs cut in half with cheese nails.
• The pumpkin is a mini cheese round colored on with edible marker.
• The mummy is a mini cheese round with cheese strips for bandages and cheese eyes dotted with edible marker pupils.
• The ghost sandwich is a sandwich made in the usual way and cut into a ghost shape. The eyes and mouth are black olive rounds.
• The background is green leaf lettuce and broccoli florets are used to fill in gaps.

Monsters Inc. Bento

•  Mike Wazowski is half a green apple turned upside-down. His eye is a round of hard-boiled egg with a black green apple iris and black olive pupil, held together with a dab of cream cheese. His teeth are cut from cheese and his mouth is black edible marker. Mike's horns are made from hard boiled egg whites.
• Sully is rice dyed with blue food coloring. His smile, eyes, horns and nose are cut from hard boiled egg white. The nose is colored with edible marker as are his pupils.
• Underneath Mike and Sully is green leaf lettuce. 
• The background is baby carrots and red peppers with ranch dip.
• Dessert is blueberry yogurt with granola topping.

Butterfly Bento

• The butterfly is made of a sandwich cut into a butterfly shape. The wings are decorated with cut outs of cheese and red pepper. The body is a red pepper strip.
• Across the top is a wax covered mini cheese with the center cut out to resemble a flower with a red pepper middle. 
• A deviled egg "tulip" is in the center.
• The wax flower removed from the mini cheese wax is set on a clementine.
• Baby carrots, black and green olives and strawberries are fill-ins and the background is green leaf lettuce.

All-American Bento

This All-American bento is super fast and a real favorite with my kids. The sandwich roll is filled with Deviled Egg Salad and wrapped with waxed paper. The other munchies are, cereal mix, grape tomatoes, baby carrots and celery sticks, waxed wrapped cheese and red & green grapes.

This is like deviled eggs in a sandwich - traditional egg salad with a mustard kick.

Deviled Egg Salad
Hands-On Time: 10 minutes
Ready In: 10 minutes
Serves: 4

Ingredients:

4 large eggs - hard boiled
4 Tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1/2 teaspoon paprika
1 teaspoon freshly snipped dill - optional

Directions:

1. Remove yolks from eggs and set aside. Chop egg whites finely.
2. Combine yolks, mayo, mustard, paprika and dill. Mash with a fork until smooth.
3. Fold egg whites back into yolks and spread on bread or flour tortillas to make 4 sandwiches.

Americanized Bento

 This Americanized version of bento is emptied in no time flat. The usual sandwich is filled with an unusual spread and put together with cheese and peanut butter crackers, baby carrots, Ranch dip, a hard boiled egg, green olives and grape tomatoes.

Turkey or chicken bologna make this phony and the relish gives it an extra kick of flavor making it taste a bit like deviled ham salad.

Phony Baloney Sandwich Spread
Hands-On Time: 5 minutes
Ready In: 5 minutes
Serves: 4

Ingredients:

8 ounces turkey or chicken bologna - about 8 slices
4 Tablespoons mayonnaise
2 Tablespoons sweet relish


Directions:

1. Combine all ingredients in a blender or food processor and pulse until finely chopped and well blended.
2. Spread on bread to make 4 sandwiches.

Indian Bento

Indian spices were the inspiration for this bento filled with Mini Meat Samosas with Spiced Yogurt Dip, Spicy Chickpeas with Tomatoes, lentils with rice and cucumber sticks. A dry lettuce leaf keeps the saucy chickpeas separate from the rice and samosas and a small lidded container keeps the dip in place.

Chickpeas, red-ripe tomato and spices combine to make a very flavorful side dish that won't overwhelm any entree. Kosher salt has a more subtle flavor that really works with these spices and helps to pull the juices from the tomatoes.

Spicy Chickpeas and Tomatoes
Hands-On Time: 10 minutes
Ready In: 15 minutes
Serves: 4

Ingredients:

2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt

Directions:

1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through. Serve.



Samosas are meat-filled turnovers popular in India. The usual filling is lamb, but ground beef is not only more readily available, but also more frugal. Served with a spiced yogurt dip, these are ideal for lunch or served as an appetizer.

Mini Meat Samosas and Spiced Yogurt Dip
Hands-On Time: 30 minutes
Ready In: 40 minutes
Serves: Makes 30 turnovers

Ingredients:

1/2 pound lean ground beef
1/2 medium yellow onion - chopped
1 clove garlic - minced
1 Tablespoon freshly grated ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala powder
1 teaspoon Kosher salt
2 Tablespoons lemon juice
1/4 cup cilantro leaves - finely chopped
1 Tablespoon fresh mint - finely chopped
10 egg roll wrappers
oil for frying

Directions:

1. Brown ground beef in a large skillet and drain well. Remove and set aside.
2. Add oil to pan and cook onion until soft. Add ground beef back in to onion.
3. Stir in garlic, ginger, spices, salt, lemon juice, cilantro and mint. Heat through.
4. Cut egg roll wrappers into 3 even strips.
5. Place one teaspoon of meat filling onto one end of strip and fold over to form a triangle. Continue folding over and over to make a triangle shaped turnover. Place a small dab of water on the end of the strip and press down to seal.
6. Heat oil one inch of oil over medium to medium-low heat and fry turnovers in small batches until golden brown. 7. Drain well on paper toweling before serving.

Spiced Yogurt Dip

Combine 1 cup plain yogurt with 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 2 Tablespoons chopped fresh cilantro, 1 Tablespoon honey and salt to taste. Blend well and chill until serving time.

Mediterranean Bento

A Mediterranean-themed bento is packed with red pepper hummus, whole wheat pita wedges, Kalamata olives, red pepper strips, tabbouleh, rice-stuffed grape leaves and grape tomato fill-ins. Waxed muffin liners and small containers with lids keep the foods separate.

Red Pepper Hummus
Hands-On Time:
Ready In:
Serves: Makes 2 cups

2 cups cooked and drained garbanzo beans (chickpeas)
1/2 cup tahini (sesame paste)
1 teaspoon minced garlic
1 teaspoon salt
1 cup seeded and chopped red pepper
juice of 1 lemon or 4 Tablespoons

1. Toss everything into a blender and pulse until smooth.
2. Cover and chill until serving time.

Mexican Bento

This Mexican-inspired bento is filled with cheese quesadilla wedges, Spanish rice, guacamole, salsa, tortilla chips and yellow pepper strips. A dry lettuce leaf helps to keep the rice separate from other foods and small containers with lids house the salsa and guacamole.

Making your own Spanish rice is so easy, you'll never go back to boxed again. You're also in control of just how spicy or mild to make it.

Spanish Rice
Hands-On Time: 5 minutes
Ready In: 25 minutes
Serves: 4

2 Tablespoons oil
1/2 cup chopped Spanish onion
2 cloves garlic - minced
1 cup white rice
2 cups chicken broth
1 cup salsa
1 teaspoon chili powder

1. Heat a saucepan over medium heat and add oil. Stir in onion and garlic and cook until fragrant, about 2 minutes.
2. Stir in rice and add chicken broth slowly. Add salsa and chili powder and bring to a boil.
3. Reduce heat to low and lid tightly. Simmer for 20 minutes.
4. Fluff with a fork and serve.

Fresh salsa goes together quickly and the flavor is markedly different than the store-bought versions. Make it mild or hot by altering the amount of peppers added.

Fresh Salsa
Hands-On Time: 15 minutes
Ready In: 1 hour and 15 minutes
Serves: Makes 3 cups

3 large ripe tomatoes - peeled, seeded and chopped
1 small white onion - chopped
3 garlic cloves - minced
chiles (as many as you like) stemmed, seeded and chopped (or 1 small can of chopped mild green chiles)
1/4 cup chopped fresh cilantro
1 lime - juiced
1 teaspoon Kosher salt
Sugar to taste if the tomatoes are acidic

1. Combine all and mix well.
2. Allow flavors to blend for at least 1 hr.
3. Taste for seasoning and serve at room temperature.
4. Refrigerate unused portion.


Smooth and creamy avocados get spiced up just right with onion, garlic and lime juice. Serve with tortillas chips, tacos or fajitas.

Guacamole
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: Makes 3 cups

2 ripe Haas avocados scooped out and mashed
1 medium onion chopped fine
5 scallions chopped fine
2 cloves of garlic - minced
1 jalepeno pepper - seeded and chopped fine (optional)
1 cup chopped fresh cilantro
1 lime - juiced or 3 tablespoons
Salt and pepper to taste
Sugar or honey to taste, if needed

1. Combine all ingredients, except avocado, and blend well.
2. Mash avocado last to keep it from browning before adding to remaining ingredients.
3. Place plastic wrap directly on the guacamole to help keep browning to a minimum if storing before serving.

Here is some of the gear I have on-hand for lunch packing:

I already had several bento boxes from My Bento Meal and also a couple boxes with insulated covers from Pret a Paquet. I added two Bramli lunch kits, Rubbermaid Litterless juice boxes and Cool Gear ice packs for (hopefully) effortless lunch packing. 

Our insulated lunch bags came from Michaels for the girls and ALDI for the boys.

Don't miss my Garden Bento on the ShopRite Potluck Blog this month!