4 chicken breasts skin & bones remove, d
1/2 cup cajun blackening powder (or as nee, ded)
3 tbsp vegetable oil
4 flour tortillas
2 cup iceberg lettuce, shredded
6 oz feta cheese, crumbled
1 tomato cumin dressing
2/3 cup spiced refried beans, heated
1 avocado, peeled, pitted, and slic
Directions
Dredge the chicken breasts in the Cajun blackening powder so that
they are well coated. In a large cast iron skillet place the 3
tablespoons of vegetable oil and heat it on high until it is very
hot. Add the coated chicken breasts and fry them for 2 minutes on
each side, or until they are done. Remove the chicken and slice it
into diagonal strips. Set it aside. In another large skillet place
the 1/4 cup of oil and heat it on medium high until it is crisp.
Drain the fried tortillas on paper towels and set them aside. In a
medium bowl place the lettuce and the feta cheese. Sprinkle on the
Tomato Cumin Dressing and toss the ingredients together well. Spread
the refried beans on each of the fried tortillas. Place the tossed
lettuce, sliced chicken, and cheese on top. Garnish the tostada with
2 avocado slices.
Servings: 4 servings
Cajun Tostada With Tomato Cumin Dressing Recipe brought to you by Recipe Ideas
Categories: Cajun; Mexican; Salad; Tomato
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, certainly as far back into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he informs us how the Roman chefs were skilled in the use of many different spices and herbs, including some that we all recognise like bay, mint and asafoetida. Moving on, there were a couple of recipe books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and powerful. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as basil and coriander. The introduction of these new foods and spices caused a surge in books on cookery, most of which are now in academic collections. By the advent of the 1900s, cookery books were highly popular due to higher levels of literacy, people having more free time and having more money to spend. The revolution that is television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cajun Tostada With Tomato Cumin Dressing recipe.
