Chicken-Fajita Tostadas

We had this for dinner many times before but thought I would share it. It is such a fast, easy and delicious meal. My kids all actually love it.

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar

Directions:
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Hawaiian Haystacks

2 cans cream of chicken soup
1 c chicken broth
2 c chicken, cooked and cubed
4 c cooked long grain rice
Chow mein noodles
3 med. tomatoes, diced
1 c chopped celery
1/2 c green pepper, diced
1/2 c green onion, diced
1 can pineapple chunks, drained
1 c cheddar cheese, grated
1/2 shredded coconut

Combine soup, broth and chicken in a saucepan. Add chicken and simmer 8 to 10 min. or until heated through.
To assemble on plates: Put rice on plates then add whatever ingredients you desire. There is now right way. Although all the ingredients together are delicious.

This is definitely a favorite at our house. Not everyone is a fan of rice, but they still like to eat the gravy as soup. When we go to see family in Idaho, Carmen makes this for us. I'm so grateful for all of the great recipes I get from her every time I go.

Triple Chocolate Cheesecake

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping (recipe follows)

1. Preheat oven to 325 degrees. Assemble a 9 inch spring form pan with the raised side of the bottom facing down.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
6. Prepare Chocolate Ganache. Unmold cheesecake. Spread gananche in center of cheesecake; let set before serving.

Chocolate Ganache
1/4 cup heavy cream
4 ounces chopped semisweet chocolate

1. In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.

Zucchini Garden Chowder

2 medium zucchini, chopped
1 medium onion, chopped
2 TB minced fresh parsley
1 tsp dried basil
1/3 c butter or margarine
1/3 c flour
1 tsp salt
1/4 tsp pepper
3 c water
3 chicken bouillon cubes
1 tsp lemon juice
1(14 1/2oz) can diced tomatoes (do not drain)
1 (12oz) can evaporated milk
1 (10 oz)pkg frozen corn
1/4 c grated Parmesan cheese
2 c shredded Cheddar cheese

In a big pot over medium heat, saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk, and corn.; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted.

We love this soup, especially on those cold fall days. Enjoy!