I’ve been feeling so damn grateful all the time lately, I’m starting wonder what’s happening to me. Not that I’m usually an ungrateful person, but my gratitude is just SO pronounced lately, I notice myself being uncharacteristically happy. Yes, I realize this is not actually an issue at all. Yes, I am indeed GRATEFUL to be happy.
Really though, I’m amazed at all the wonderful things, people, and experiences in my life. I live in an incredible town, which is constantly amazing me with it’s beauty, vibrance, and energy. Everyday I can do exactly what I want to do, which usually means cooking something delicious. AND IT’S MY JOB! So grateful. I get to take a breaks in the middle of the day to go to the most wonderful yoga classes I’ve ever attended, followed by coffee dates with new friends, then to come home to my sweet, charming, wonderful husband, and cook dinner for my girlfriends coming over for dinner. That was, exactly, my day yesterday. I found myself singing this song in my head all day. {If you haven’t yet checked out the 24-Hour “Happy” music video, you totally should. It’s amazing.}
In addition to being grateful for my current situation, and enjoying my days walking through the snow, I get to look forward to our upcoming adventures. I am SO grateful we’re able to pack up and start an open-ended adventure. I’m grateful we’re both willing to step into that unknown experience in a new-to-us place, without stressing out about it. It will be FUN, and I’m grateful to have that attitude towards it.
I could go on and on and on, but I suspect you’re all tired of my happy rambling. I’ll give you some food!
This winter I’ve been semi-obsessed with combining chorizo and sweet potatoes. I love them both! These tostadas were loosely based on my tex-mex skillet tostada recipe. This is certainly the kind of dish you can throw ANYTHING into. Whatever veggies in your fridge are ready to be used: use them! Anything tastes good with chorizo and sweet potatoes!
- 12 small corn or flour tortillas
- olive oil
- 2 cups grated cheddar cheese
- 1 lb ground chorizo (without casings)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 large sweet potatoes, chopped to ½" cubes
- 2 tomatoes, diced (or 1 14-oz can of diced tomatoes with juice)
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- ½ cup water
- 1 cup corn kernels (frozen is fine)
- Toppings: avocado, cilantro, sour cream, salsa
- Preheat the oven to 400 F.
- Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
- While you’re baking all of the tortillas, heat a large skillet over medium heat.
- Add the chorizo, onion, and garlic. Cook until the meat is fully browned.
- Add the sweet potatoes, tomatoes, and all spices. Stir to fully incorporate, then cook for five minutes before adding the water.
- Cook, uncovered, until the water is fully absorbed/evaporated – 15-20 minutes. Add the corn and cook long enough to heat through (if adding cooked beans, add those now too).
- Top the crisped tortillas with the beef mixture, extra cheese, avocado, cilantro, sour cream, or other toppings as desired.
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I’m always weeks late to actually making the dishes you write about, but they go in a list and eventually get made 🙂 Had this last night (in a taco, not a tostada), and it was really tasty! Husband was skeptical of having sweet potatoes with chorizo, but he came around – said the sweet potato flavor wasn’t as overwhelming as he expected. We get chorizo from the local carniceria (legit stuff, so tasty, and very RED). Tasty dish, thanks Mary!
Glad you both approve!!