Thursday, August 23, 2012

I put this stuff on everything!

I've got an incredible recipe to share with you today, but I can't let another week go by without sharing a picture from Thatbaby's swim lesson.  This week during Humpty Dumpty time, while the other kids stood on the side, waiting for mommies and daddies to help them jump in the pool, my kid stood shoving toys in his mouth.

And some fun video of a little underwater swim and his new ability to get out of the pool!

Thatboy is already trying to figure out how to keep up these skills once swimming lessons end next month.

Okay, now on to one of our favorite summer recipes. It started innocently enough.  Thatbaby loves Mexican food, chicken tostadas sounded like a good idea.  I made the dressing first and stuck a finger in it to taste.  (Don't gasp - I know you do this too.)  It was gooooood.  REALLY good.  SO GOOD!

The tostadas were awesome - Thatbaby tends to ignore the tostada portion, but he ate every little piece of what sat on top.  Thatboy and I didn't leave any of it.  And then we dipped some broken toastada pieces in the cilantro ranch dressing.  And there was enough left over that I put it on a salad later, dipped some chips in it, and served it with some carnitas quesadillas another time.  It's great for tacos and veggies too.  Or rice and beans.  Frankly the only thing it might not be good on is chocolate cake.

Sweet and Spicy Chicken Tostadas (from What's Cookin, Chicago as seen on Cassie Craves)
2 tablespoons sweet paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts
Cilantro Ranch Dressing (recipe to follow)
Shredded cheddar cheese

1. Preheat the oven to 350 degrees. Combine all the spices in a ziplock bag.
2. Place chicken in bag with spices and shake to coat.
3. Bake chicken for 30 minutes.  When cool, shred chicken.
4. Top each tostadas with shredded cheese, salsa, and a drizzle of cilantro ranch dressing.

Cilantro Ranch Dressing (Adapted from Cassie Craves)
1 1-ounce envelope Hidden Valley Ranch Dressing Mix
1 cup greek yogurt
1/2 cup milk
Juice of 1 lime
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
Put all ingredients in a blender or food processor and combine. Make several hours ahead of time to allow for thickening.


  1. Love the video. It is so great that you are exposing him to the pool/swimming so early. I definitely plan on doing that since we will be able to do it in the summer. Although apparently in Santa Monica I was supposed to sign him up for swimming already . . .

  2. I love cute ThatBaby pictures and videos! Highlight of my day, for sure.

    And mexican food. i majorly love that also. ThatBaby and I have a lot in common.