There’s been a flurry of test recipes happening here. Mostly involving me trying to satisfy “pregnancy” cravings and making them “healthy”. I tried “The Ultimate Cinnamon Bread” from Pinterest. But after my healthy adaptations it just tasted, well, healthy. And then there were the “World’s Best Chocolate Chip Cookies” from Pinterest. One flax seed “egg” and a cup of apple sauce in place of butter later and we had pretty good but not great chocolate chip cookies with the weirdest texture ever. I think I’ve learned that I’m not a baker. You have to use too many bowls and more butter and sugar than I’m comfortable with. BUT I’m really good at eating YOUR baked goods! I’ll stick with the savory where I feel safe and secure and you can keep spoon feeding me your cookies and pie 🙂 Please and thank you!
Speaking of savory, I have to give a shout out to this little organic ice cream place my friend and I came across in Berkeley, CA, called Tara’s Organic Ice Cream. It was PERFECT because the majority of their flavors were savory! It’s a funky little place for sure but SO delicious. My flavor of choice was Beet Balsamic while my friend chose Rosemary Pear. I know RIGHT!? They also had Berbere, which is a crazy fusion of eastern spices, and Sweet Corn, which was a fancy way of saying “This tastes just like Captain Crunch cereal, AKA delicious”.
The icing on the…icecream… was that you could choose a sesame seed waffle cone. Oh my sweet goodness, I had no idea it could pack that much flavor. All in all, if you’re in the East Bay, try this little spot out. And here’s our cute little babies stolen from my friend’s Instagram …
Ok, I was excited to finally get back to a post that involves the elements of Hil’s Kitchen. This chicken (which turned into chicken tostadas for us) really had to do with:
1. Using up what leftovers I had in the fridge
2. Hiding some healthy ingredients in said chicken.
Our local market will have ridiculous sales on their free range chicken. I’m talking 10 free range drumsticks for $2.45. So cheap. After using half of our pack the day before (and Rich taking some to work) I still had 4 that needed to be used.
I put these thawed legs in a baking dish over olive oil. Seasoned the chicken. Then started chopping and packing all the leftover summer veggies we had on top. Garlic, onion, tomato, and zucchini.
Look at all that goodness just waiting to sneak in to our immune system!
I baked at 350 for about 35 min. During this time I chopped lettuce for the tostada topping, and started frying our corn tortillas in coconut oil.
Sidenote on this: We can definitely taste the difference when we fry in coconut oil. It tastes like coconut! I wasn’t satisfied with this so I just sprinkled our shells over with garlic salt after frying and WOW. Delicious. Masked the coconut flavor and made them so tasty.
After 35 min. of baking, I pulled the meat out of the oven and shredded whatever meat I could off of the drumsticks and covered and mixed all the veggies and all the juices and returned to the oven for an additional.. let’s say 15 min.
Now, drumsticks are not ideal for trying to find substantial pieces of meat, which I’m sure you already gathered. This recipe would be much easier and substantial if I had used chicken thighs or breasts. BUT, drumsticks is what was in the kitchen and this recipe cost me about $2 to make sooooooo, drumstick meat it is! 🙂
During this 15 minutes I refried our organic can of black beans. This is the way to go people! Making your own refried beans is so much healthier and still so tasty! They won’t EXACTLY taste like a can of lard infused pintos beans (which don’t get me wrong, have a special place in my heart) but they still totally do the trick.
I just emptied my can of black beans into my skillet of leftover frying oil and mashed and stirred and mashed and stirred. You can add garlic, garlic salt, onion, chili powder. Go hog wild! I just make sure to mash and stir until I can hear the beans sizzling like they’ve been nice and fried up.
Tortillas, beans, toppings, and the end of the movie Big Fish (which totally made me cry and cuddle with my husband this time around. Pregnancy hormones??) were all over by the time my chicken was finished.
Now this chicken was so stewey and savory and comforting that you could really just eat it over rice. But my problem with that is my husband could then see all of the little pieces of veggie that it entailed 🙂 By layering it onto the tostada and adding hot sauce he was sure to be blinded to a few pieces of zucchini and onion. I got a picker on my hands! But he has gotten much better 🙂
We both loved this meal. So comforting and tasty. Savory chicken with crisp lettuce on a crunchy salty shell. Mmmmmm… Not gonna lie, I felt back in the game guys. I really did…
Drumsticks (or whatever leftover chicken you have to use up)
Onion – 1/4 cup chopped
Garlic – 2 cloves
Tomato – 1 small whole chopped
Cumin – to taste
Chili Powder – to taste
Garlic Powder – to taste
Sea salt – to taste
Pepper – to taste
1. Bake at 350 for 35 min. Remove and shred chicken. Return for 15 min.
2. Fry tortillas shells flat in coconut oil. When you dip the edge of the tortilla and the oil sizzles, it’s ready to be fried!
3. Re-fry black beans in leftover tortilla oil. Mash and stir and add spices and fry until satisfied 🙂
4. Layer all ingredients and chow!