Chicken, Black Bean & Goat Cheese Tostadas

Last week we made Chicken, Black Bean & Goat Cheese Tostadas. It has tortillas, onion, chili powder, black beans, chicken, and goat cheese. We toasted the tortillas and cooked the onion, chili powder and beans in the iron skillet. Then we mashed the beans with a fork and when the tortillas were done, we sliced the chicken and put the black beans on it. Then we added the chicken and goat cheese.

Eight people loved it and had seconds. I really like cooking for others and I love it when they want more.

My Newest Cookbook

Thanks Steiningers for my cookbook

Sweet Potato Corn Chowder

I made this for my family and grandma.

Sweet Potato Corn Chowder

• 6 oz. bacon, chopped
• 2 small onion
• 1 cup chopped sweet red pepper
• 1 cup chopped leek
• 2 tsp. dried thyme
• 2 tsp. marjoram
• 1 tsp. salt
• 1 tsp. pepper
• 4 sweet potatoes, peeled & cut in small chunks
• 2 cups whole kernel corn
• 2 (14 oz.) can chicken broth
• 3 cups water
• 4 tsp. cornstarch
• 1 cup heavy cream

Directions:
In a 4 qt. saucepan, saute bacon until crisp. Remove and set aside. Add onion, red pepper, leek, marjoram, thyme, salt and pepper to bacon drippings. Saute 10 minutes. Add sweet potatoes, corn, chicken broth and 2 1/2 cups of water. Cook until sweet potatoes are tender 15-20 minutes. Mix cornstarch with remaining 1/2 cup water; stir into soup mixture. Heat to boiling, stirring constantly, cook until thickened. Reduce heat low, stir in cream and bacon; heat just until bubbles appear at side of pan. Serve immediately.