Alex's Mexican Meal

I am so excited to be sharing this recipe with you today, but more than that, I'm so happy to welcome back my favorite little man to share it and a special story with you~

Hi everyone! For those who don't know, my name is Alex and she might be your Everyday Mom, but she is my Mommy (and the best around) every day! I love when Mommy makes new things for me to try, but this time, I actually got to pick it out! See, one of her blog fans, Ms. Bekki was so kind to send me a birthday present, one of them being a new cookbook just for kids. "Kids...Get Cookin" is filled with simple, easy to follow recipes perfect for little hands like mine!

My new cookbook!

I love helping Mommy in the kitchen, and was so excited to have an entire book of dishes to try just for kids like me. The first one that caught me eye were these tostadas. See, I love Mexican food; and Mommy has made Beef Tostadas before, so I thought these would be a great too. If your kids like Mexican food too, they will love these! They aren't spicy at all, but you could make them that way if you want. My Daddy likes spicy food, and I do a little bit, but Mommy doesn't so we kept them mild for everyone to enjoy. Mommy liked the recipe because she actually prepared the chicken earlier in the day, and then reheated it at supper time. She said something about liking "make ahead" ingredients, and said you would know what that meant! All I know is these are super yummy, and really fun for kid chefs to help with! I am so lucky to have so many people in this world that love me, including ones I have never even met before! Thanks again, Ms. Bekki! You helped to make my birthday extra special!!

Oh, and be sure to come back tomorrow when I show you what we made to go with the tostadas, also from my new cookbook!

Ready to Eat! YUMMY!!!

Tasty Chicken Tostadas Adapted from Kids Get Cookin'
6 boneless chicken thighs, trimmed
Water
1 tsp chicken bouillon
1 tsp garlic powder
Salt and Pepper to taste
1 (14 oz) can corn, drained
2 Romaine hearts, chopped
1 c. Taco Blend shredded cheese
1 c. mild chunky salsa
Corn Tostada Shells

In a large pot place chicken. Sprinkle with salt, pepper and garlic powder. Cover with water. Add chicken bouillon. Stir well. Bring to a boil over high heat. Reduce heat to simmer and cook for 20-30 minutes until chicken is cooked through. Remove from water and allow to cool slightly. Shred chicken using two forks or Kitchen Aid Mixer, with this method. Mix chicken with salsa and set aside (If making ahead, cool and reheat when ready to serve.) To assemble, place lettuce on tostada shell. Top with 1/4 c. chicken. Add corn and cheese.

Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

Mexican at Very Good Recipes
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