Vegetable and Bean Tostadas

America's Test Kitchen has lengthy directions. I found there was bit of a learning process before I could read through their directions quickly. They treat cooking like it's a science which can be good for someone who is needing to learn techniques. These tostadas are VERY satisfying and worth the work. I've found with ATK recipes that if I prep all the ingredients first, it goes faster. At our house we have a rule when eating messy and delicious foods: No judging and no looking at each other. Just dig in!

12 (6inch) corn tortillas - I buy mine at Sprouts. They have a white chewy corn tortilla that are also flexible.
Vegetable oil spray
2 Tbsp canola oil
2 onions, halved and sliced thin - I only use one
3 green bell peppers, stemmed, seeded, and cut into matchsticks
3 garlic cloves, minced
3 Tbsp fresh lime juice
Salt and pepper
2 (15-ounce) can pinto beans - keep canning liquid
1 Tbsp finely chopped jarred pickled jalapenos, plus 4 Tbsp jalapeno brine
1 (10-ounce) bag of shredded cabbage
1 cup crumbled queso fresco or feta cheese
1/2 c sour cream
2 Tbsp minced fresh cilantro

1. Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Spray the tortillas lightly with vegetable oil and spread out over two rimmed backing sheets. Bake until lightly browned and crisp, about 10 minutes, rotating sheets halfway through baking.

2. Meanwhile, heat 1 Tbsp of the oil in a 12-inch skillet over medium heat until shimmering. Add onions and peppers and cook until softeneed and lightly browned, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 sec. Off heat, stir in 1 Tbsp lime juice and season with salt and pepper to taste. Transfer vegetables to a bowl and cover to keep warm.

3. Add the remaining Tbsp. oil to the skillet and heat over medium heat until shimmering. Add the beans and their canning liquid, pickled jalapeno, and 1 Tbsp brine. Cook, mashing the beans with a potato masher, until the mixture is thickened, about 5 minutes. Season with salt and pepper to taste. Transfer the beans to a bowl and cover to keep warm.

4. Toss the coleslaw mix with remaining 3 Tbsp jalapeno brine in a large bowl and season with salt and pepper to taste.

5. Spread the bean mixture evenly over the crisp tortillas, then top with cheese, vegetables, and slaw. Whisk the sour cream and remaining 2 Tbsp lime juice together and then drizzle over the top. Sprinkle with cilantro and serve.

Busy Day Taco Soup - From Alicia

• 1-1 1/2 lbs lean ground beef
• 2 cans corn (undrained)
• 2 cans kidney beans (drained)
• 2 cans diced tomatoes (undrained)
• 1 packet of taco seasoning mix
• sour cream
• cheese
• tortilla chips

Brown the beef draining excess fat. Drain only kidney beans. Put all ingredients in a crock pot and turn to low. Cook for 6-8 hours. Stir before serving. Serve in bowls topped with cheese, a dollop of sour cream and crushed tortilla chips. 

Roasted Chicken Pieces and Veggies

• 1 whole chicken cut up with bone and skin and dried completely
• 1 yellow onion cut in large pieces
• 4 carrots peeled and cut in large pieces
• 4-5 yukon gold potatoes cut in large pieces
• 2-3 Tbsp melted butter
• 5 cloves of garlic coarsely chopped
• kosher coarse salt
• pepper

Preheat oven to 400°.  Place onion, carrots, and potatoes in a large roasting pan.  Make sure it isn't too big that your vegetables will burn.  Salt and pepper undersides of chicken pieces.  Place on top of vegetables.  Brush butter on top of the chicken and drizzle the rest over vegetables.  Salt and pepper chicken and vegetables.  Place chopped garlic on top of chicken pieces.  Bake for an hour.  Take the chicken off and sit on cutting board and tent with tin foil.  Stir vegetables and return to oven for 20 min.  Cut chicken away from bone if desired and serve.

Tips:
Organic chicken tends to be more tender and better tasting.
Using kosher coarse salt is the way to go, don't be shy with using it on the chicken.
Absolutely let that chicken stay under the tin foil for the 20 minutes.
Getting the veggies to brown turns this dinner from yummy to awesome.  
Butter will brown the chicken only if the chicken in dry.