Tostadas

 It's rainy and sad here today on the Gulf Coast of Florida, and what gets rid of sad faster than mexican food?  Nothing.  It's impossible to be in a bad mood with a pitcher of margaritas nearby.  Impossible! 

So I pulled out this tostada shell recipe to cheer us all up and whadya know--smiles all around!   I KNEW it! 

ps:  margaritas optional, but highly recommended :)

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WHAT YOU WILL NEED

(Making tostada shells this way tastes so much fresher than buying them pre-packaged and it's so easy you'll never go back)

Enough corn tortillas to feed your guests.  I bought 30 for $2.98 at my local grocery store

vegetable oil

salt

Optional toppings:  I like refried beans, taco meat, diced tomatoes, shredded iceburg lettuce, shredded cheddar, and a cantina-type salsa, butt he possibilities are endless

Heat oven to 400 degrees.

Place tortillas on cookie sheet and lightly brush oil on both sides, sprinkle with salt.

Bake for 6 minutes, turn over and bake another 6 minutes

  Serve with your favorite toppings  

Artichokes

Growing up, artichokes were a big treat in the Spring.

With the weather turning hotter but the evenings still enjoyable, before the on-set of oppressive summer heat here on the Gulf Coast that keeps you inside until October, my mother would make them for dinner and we would take them onto the back porch and eat them by the pool...leaf by leaf...talking and laughing...about nothing really...listening to the crickets and the distant rumble of thunder that would bring the steamy rain.  She worked always, so it was enjoyable to have her all to myself, and those times were really savored and special to me, and still are.

I still eat artichokes with my mother, but now I make them for HER, the back porch and pool are mine, and MY daughter joins us.  Talk about savored and special...these really are the best of times  :)

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(WHAT YOU WILL NEED)

1 globe artichoke per person
1 lemon, cut in half
a wedge of parmesan cheese (both for eating and grating)
kitchen scissors

Sauces for dipping:  it's most popular to have them with a lemony butter sauce, but my mother likes blue cheese dressing and I like to dip them in buttermilk ranch dressing.  Buy your favorites.

** (If making butter sauce:  combine some melted butter, a pinch of garlic powder, and a squeeze of fresh lemon.  Mix together.)

Cut the bottom stem off the artichoke. 

Then cut the top off so that it's flat, not pointed.
Now go around each leaf with your scissors and trim off the pointy tip.  Rub the cut side of the lemon over the top so it doesn't turn brown.

In a large pot, let water just come up to a slow rolling boil, squeeze the lemons into the water and place in pot with artichokes.

Turn down heat and let simmer, covered, for approx. 50 minutes.  They will be done when you can insert a knife into the bottom easily with no resistance.

Drain in a colander and let sit upside down for a few minutes to drain and to cool down so you can handle them.  Place on plate with sauce(s) for dipping.  

I like mine with some parmesan cheese on the side, and a cold rose'

If you've never eaten them before and don't know how, that's okay:  pull off one leaf, dip into sauce, and pull the bottom meaty part between your teeth.  The closer you get to the middle, the more tender the leaves will be and sometimes you can eat the whole thing.  When you run out of leaves, you will get to the choke--it's bristly and thistley and needs to go away!  Scoop it out with a spoon...and there you have it...the promised land.  What all your hard work was for...the heart.  Aptly named because it's the sweetest and best part :) 

artichoke heart

*first published May, 2019

Brunch Casserole: baked pasta with smokey bacon & peas

 

A pasta casserole of thick cut smoky bacon, baby peas, and parmesan cream sauce, baked in the oven until crispy on top and bubbly hot and gooey on the inside, finished with cracked black pepper.  My daughter says it "gives carbonara"--and she's right it does, but without the hassle.  

This is good on it's own as a light lunch, but paired with a platter of scrambled eggs and chives, and some store-bought pastries and fruit, it's the easiest thing you can do for a Mothers Day brunch, and she will love you.

And because of the carbonara vibes, it goes amazingly well with a pitcher of bloody marys--just sayin' :)

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WHAT YOU WILL NEED

1 pound round pasta, such as ziti rigate or small rigatoni

6 slices thick-cut bacon, cut crosswise into lardons

1 jar of your favorite alfredo sauce

1/2 bag (approx 8 ounces) frozen baby peas

1/2 onion, chopped

parmesan cheese, grated

1/2 stick butter, cut into indiv pats, plus a little more to grease the pan

salt/cracked black pepper/garlic powder

Heat oven to 350 degrees.  Grease a 9x13 casserole dish with butter.

Cook pasta until just al dente--it will continue to cook in the oven and you don't want it to be mushy.  While that's cooking...

Fry bacon, drain grease except for 1 tbs. and set aside.  In this pan, saute onion in 1 tbs bacon grease.  When browned, add jar of sauce, some white wine and chicken broth (how much is up to you, it depends on how wet your casserole to be.  I'd start with a half cup of wine and 3/4 cup broth and go from there).  Cook on low heat until warmed through and the flavors come together.

When pasta is ready, drain and place in buttered casserole dish, and lightly sprinkle salt/pepper/garlic powder over the top.  Add frozen peas, bacon and sauce, mix until combined.  Sprinkle generously with grated parmesan, and put pats of butter over the top. 

Bake for 40 minutes:  15 minutes covered, and 25 minutes uncovered.

Serve, seasoned with finishing salt and pepper as necessary--