Such an easy weeknight or weekend meal. I love the preparation of the tortillas to give them that extra crunch. I found this recipe on the Cupcakes & Kale Chips blog and served it with fresh fruit for an easy summer Sunday meal.
8 corn tortillas (I used thin Mission brand white corn tortillas, brushed lightly with olive oil and baked for 3 - 5 minutes per side, until crispy).
3 cups shredded chicken (1 store bought rotisserie chicken)
1 1/2 cups of your favorite barbecue sauce (I use Sweet Baby Ray's Original Barbecue Sauce
2 cups shredded cheese (combination of Monterey Jack and Extra Sharp Cheddar, using a box grater to shred)
Instructions:
Preheat your oven to 350 degrees.
Lay out the tostada shells (your baked tortillas) on rimmed baking sheets.
Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
Divide the chicken mixture between the tostada shells and top with the cheese (about 1/4 cup on each).
Bake for 6 - 8 minutes, just until cheese is melted.
Remove from oven and drizzle with the remaining 1/2 cup barbecue sauce.
I specifically looked for a soft and chewy peanut butter cookie recipe online and this one is delicious. It came from a blog called aheadofthyme.com. I was reluctant to use so much vanilla but these cookies are delicious and flavorful. Give them a try, I'm going to make with Sienna soon!
1 cup peanut butter (I use Skippy Natural, creamy)
1 cup unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, cream together the peanut butter, butter and sugars until soft and creamy.
Add the egg and vanilla and continue to mix until fully combined.
In a separate bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to your large bowl until completely combined.
Roll the dough into 1 inch balls and place on an un-greased, parchment-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for 8 minutes or as soon as top begins to slightly crack.
To keep them soft and chewy, be careful not to overtake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
