So…I’ve been soul searching (and, no, I haven’t found any yet).


For me, matters of the heart/soul/mind require quiet contemplation. It’s not that I don’t confide…it’s more that I wait until I have most of the pieces figured out before I let anyone else in to help. This drives Andrew crazy, by the way.


I tell you this not because I’ve figured everything out, but to explain my silence here. I have been cooking. I’ve been trying new recipes and perfecting old ones. I’ve even been taking photographs to share them with you. I just didn’t feel like I had anything to say. Which is kind of a problem if you’re a blogger.



And though I haven’t figured out the ultimate answer to my soul searching (42), in the midst of my over deep contemplation, I’ve decided to start a new little project which will most probably be bestofthymes-ish. Don’t worry…you’ll be the first to know.


‘Til then, you can definitely expect an increase in posts. Sorry for the hiatus.

As you know, I watch my Food Network on the treadmill. What? It works…


The other day, I was excited to see Rachael Ray making a Chicken ‘Tostada’. Since ‘tostada’ was in quotes and she was butterflying and pounding the chicken into tostada ’shells’, I thought she might be making some sort of gluten-free/grain-free tostada-like concoction.
Sweet. Why have I never thought of that?

Everything looked great as she assembled the tostada – chicken as the base, topped with refried beans, cheese, corn, tomatoes, and…wait for it…chips.
CHIPS!? Seriously, Rachael Ray? Why even bother with all of this faux ‘tostada’ business?


*taking deep breaths*
When I got home, I decided to correct Rachael’s mistake. She was totally on to something there before that little chip mishap.

Chicken ‘Tostada’

Inspired by Rachael Ray
Serves 2
2 chicken breasts
1 cup refried beans
1 cup shredded cheddar/Monterrey Jack mix
1 ear of corn, unshucked
1 yellow bell pepper
1/2 red onion
1 avocado
1 tomato
olive oil
salt, pepper
Preparation
Roast corn, bell pepper and tomato under broiler until corn is black, pepper and tomato are blistered.
Butterfly each chicken breast and pound until 1/4 inch thick. Season with salt and pepper. Coat grill pan with olive oil and cook chicken over medium heat, about 8 minutes per side.
Cut corn kernels off ear and place in medium bowl. Dice onion, bell pepper, tomato and avocado and mix with corn.
Assemble ‘tostada’ – start with chicken as the base, top with refried beans, corn mixture and cheese.