In the summertime, I’ll admit I like to spend more time outside and less time in the kitchen.
When you live in Minnesota you have to make the most of warm weather. Like a beautiful wedding day it’s here and gone before you know it. That’s one of the many reasons why during the summer months, my husband and I go for nightly walks or bike rides. In the winter we settle for walking around malls, but in the summer you’ll find us basking in the sun and breathing in the fresh air.
To me, being outside is more refreshing than a sweet iced tea or scoop of ice cream. So who can blame a girl for wanting to cook quicker meals in order to spend time outdoors?
I’ve said it before and I will say it again: A quick recipe can taste just as good, if not better, than a time-intensive recipe. Er, unless you’re going through the fast food drive-thru. In that case, I’d say you’d definitely be better off spending an extra 10 minutes cooking something yourself!
There is nothing wrong with easy and simple. I’m always amazed when I ask friends what they are making for dinner and they reply sheepishly … oh, you know, just something easy and simple. Nothing special. Dear friends, I want you to know that easy and simple can be special. You don’t have to spend one hour on something for it to be made with love. Anything can be made with love.
Take these tostadas for example. Anyone can make them and there isn’t much to the recipe, but for my husband and I, it’s a dish that we always look forward to making together. Between the crispy tortillas, refried beans, smashed avocado and sautéed veggies, it’s not only simple, it’s simply delicious.
Does your family have a simple recipe that is special to you? I’d love to hear about it! Share with me in the comments below.
- 4 corn tortillas
- 12 large frozen cooked shrimp, thawed
- 1 cup refried beans
- 1/2 cup mashed avocado
- 1 tablespoon olive oil
- 1/3 cup green bell peppers, diced
- 1/3 cup red bell peppers, diced
- 1/3 cup onion, diced
- 1/3 cup corn
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
- Heat the oven to 425˚ F. Lightly brush the tortillas with olive oil. Place on baking sheets and bake until just crisp, about 8 minutes, making sure to flip halfway through for even crispness. Transfer to a paper towel–lined wire rack and let cool and harden.
- While the tortillas are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute the corn, peppers, onion and all spices, stirring occasionally until softened, about 8-10 minutes. Add the shrimp and cook, stirring occasionally, until warm and slightly golden, about 2 minutes.
- Heat the refried beans in a small saucepan over medium low heat until warm.
- Spread the beans on the tostadas and layer with mashed avocado mixture. Top with the veggies and shrimp and serve with lime wedges, salsa and sour cream if desired.5