Mr. Prevention pulled several tomatoes, basil, and bell peppers from our garden this weekend and proudly announced, “My pepper plants look better than they have all summer!” Indian summer is quite the understatement here in the Midwest and we’ve been graciously soaking up these September beach days.
I mean, I was IN Lake Michigan on Saturday…and I liked it.
While we were at the beach, we had 2 babysitters – two almost-12-year-olds from church. They’re just starting to babysit and since we were steps away from home during naptime, we figured it was a good babysitting gig for them. When we left the house, I had told the girls to text or call with any questions or concerns…
…which they did. Lots. I would get enthralled in my book – DING!
Babysitter: Shea isn’t asleep yet. Should we get her up?
Me: No. Let her play around for at least another half hour or so.
Babysitter: Okay! What should Piper have for snack?
Me: Yogurt, cheese sticks, pea pods, or banana.
Babysitter: Can she have goldfish crackers?
Babysitter: Okay, great!
Babysitter: Do the girls have any food allergies?
Babysitter: Do you or Mark have any food allergies?
Babysitter: Okay good, we’re going to make you a surprise!
That was definitely not the end of the texting, but Mark and I were trying to relax on the beach all the while thinking, “we’re going to come home to a disaster in the kitchen…”
Much to our pleasant surprise, however, the girls made oat-peanut butter-honey balls with chocolate chips and they’re actually REALLY good. THEY EVEN DID THE DISHES! They were so proud! It was cute.
That night, I whipped up this dinner for the 4th time or so this summer. I was yet to photograph it and honestly, I’ve changed it every time. I think I like the recipe better with raw chicken to really take on the seasoning, but rotisserie chicken is soooo convenient and fast.
I’ve swapped out the shredded cheese for my Mexican fave: cojita! That salty, crumbly cojita takes these tostadas to a whole new level of delicious. Grab all the corn and zucchini before it’s gone…or get fancy by swapping in other seasonable vegetables or beans! Enjoy!
- 2 tsp olive oil
- ½ red onion, chopped
- 1 cup fresh corn kernels (about 2 ears)
- 1 zucchini, diced
- 1 tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 12 oz rotisserie chicken, diced
- ½ cup salsa verde
- ¼ cup cilantro, chopped and divded
- 8 tostadas
- 1 cup cojita cheese, crumbled
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the red onion and cook for 2-3 minutes or until softened. Add the corn, zucchini, cumin, salt, and pepper; mix well and cook until vegetables are just beginning to brown, about 4-5 minutes.
- To the skillet, add the chicken and salsa; mix well and heat through, about 3 minutes. Stir in half of the cilantro and remove from heat.
- Spread 2 tablespoons of crumbled cojita over each tostada and top with the hot chicken and vegetable mixture. Serve immediately, topped with remaining cilantro.
Weekly Menu: September 24th – 29th
- Sunday: Greek Chopped Salads with Grilled Pita and pizza
- Monday: burgers and tater tots
- Tuesday: Easy Sheet Pan Shrimp Fajitas
- Wednesday: grilled salmon and zucchini
- Thursday: Book Club – dinner out!
This dish seems truly appetizing, Nicole! Can’t wait to give it a try. Can I use yellow rather than red onion?