Oven Baked Chicken Tostadas

These are very easy and so very yummy!

Ingredients:
Chicken, cooked and shredded (Use rotisserie for a very easy meal!)
Refried Beans (optional, if you want both varieties)
1 package of small flour tortillas (I like the Mission fajita size)
Mexican blend cheese (or whatever you like)
Limes
Chili powder
Toppings: lettuce, salsa, guacamole, sour cream, tomatoes


Directions:
Preheat oven to 450 degrees
Mix the chicken with some cheese and the juice of 1 lime.  Sprinkle with chili powder, and combine.  
Lay the tortillas out on a cookie sheet.
Top with chicken mixture.
Can also top some with refried beans.
Sprinkle some additional cheese on the top.
Bake in oven for 10-15 minutes, until the tortillas are crispy and meat is heated through.
Remove from oven, and top with desired toppings.

Chocolate Bundt Cake

This cake recipe is on the blog already, in cake/cupcake form, but here it is with the chocolate frosting to drizzle over top when it's made in bundt form. :)

1 devils food cake mix (dry)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan. Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter
4 Tbsp cocoa powder
1/3 cup evaporated milk (I just use milk most of the time)
4 cups powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer or whisk until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting- I usually halve it for the cake (as pictured) or it ends up running everywhere. But you can definitely go for the whole recipe and have lots of yummy frosting.

Homemade Bread

I tried a new recipe for Homemade White Bread.  I like that this recipe makes 2 loaves, perfect to eat 1 whole loaf fresh and warm, and 1 over the next couple days!
recipe from: iheartnaptime.com (click link to see more pictures)

Ingredients

• 2 cups warm water
• 2 1/2 tsp yeast
• 1/2 TB sugar
• 1/4 cup melted butter
• 1 TB salt
• 1/4 cup sugar
• 1/2 cup evaporated milk
• 5-7 cups of flour, (bread, white or wheat will work) (can use more if needed)
• 1 TB shortening or cooking spray
• 1 TB butter (to top bread)

Instructions

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
5. Knead the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
8. Enjoy! 

Cafe Rio Copycat Pulled Pork Burrito

These actually turned out really really yummy.  I got the recipes from a few sources.

Sweet Pork Barbacoa
from One Good Thing By Jillee

2 pounds pork
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso 14 ounce can)
1 c. brown sugar

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. 

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain any remaining liquid, shred pork. 

Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Cilantro Rice

from One Good Thing by Jillee

1 c. uncooked rice 
1 tsp butter
2 cloves garlic, minced
1 tsp lime juice
1 can (15 oz) chicken broth
1 c. water 
1 tbsp lime juice
2 tsp sugar
3 tbsp cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans

from Sisters in the Kitchen

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Medium Smothered Sauce

from My Recipe Boxx

1 small can diced chilies

1- 7 oz. can Salsa Verde 
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance, just reheat before serving.