November Wrap-Up

I realized earlier today that I never remembered to do my monthly wrap-up for October!  Oh well, it's pass time now, but at least I'm remembering to wrap-up November today.  A day into December.  Here are a few of my favorite posts from this past month. 

My niece turned one on November 1st, and I took some first birthday photos of her.  I also made a paper chain backdrop for our little photo shoot.  

I've been experimenting with homemade face masks, and this month I shared a Coffee and Honey Face Mask.  

I also enjoyed this nail-do I painted this month.  I want to get better at painting straight lines on my fingers, especially on my right hand.  

My favorite recipe from Nom Nom Monday this month was the Chicken Tostadas.  Definitely added to my regular go-to arsenal of recipes.  

For my weekly Thirsty Thursday's I enjoyed the Pineapple Whiskey Bottom cocktail the most.  

My favorite DIY was this candle make-over.  

I've been fighting the winter blues, and though it can make daily life hard, it did help me produce a few lovely images I used for this post.  

I can't believe it's already December!  Another month that has run past me in a blink of the eye.  I can't wait for the calmness that comes after the holidays are over.  I feel like most people love Christmas, but I'm a bit of a Scrooge during this time of the year.  I'll try my darnedest to keep my 'Bah-hum-bugs' to myself.  Have a great first week of December, and happy DIYing, chris!

Chicken Tostadas

Remember the chicken I made last week for Chicken Nachos?  Well I had a bunch of shredded chicken left over so I made some Tostadas with them.  

Ingredients: (for two tostadas)

- A Shredded Poached Chicken (see last week's recipe for directions)

- 1/4 cup Cilantro

- 1/2 teaspoon Ground Cumin

- 2 Flour Tortillas

- 1 cup Shredded Cheese (mixture of cheddar and pepper jack)

- 1/2 cup diced tomatoes

- shredded iceberg lettuce

- 2 tablespoons salsa verde

- 2 tablespoons sour cream

Directions:

Preheat the oven to 450ºF.  Mix the shredded chicken, cilantro, and cumin together.  You can either do this before hand or while the oven is preheating.  I did it the night before.  Next, place the two flour tortillas on a cookie sheet.  Cover them with the shredded cheese, spread evenly over both tortillas.  Heat in the oven for 5 - 8 minutes.  

When the cheese is melty, and the tortilla is slightly browned it is ready to come out.  

Now place the shredded chicken over the melted cheese, and pop back into the oven for another 8 - 10 minutes.  

Once the chicken is done you can add some tomatoes, lettuce, salsa verde, and sour cream over the top.  I suggested the amounts, but it really depends on what your flavor palette prefers.  

This dish is great for a busy night, because it doesn't take much time to prepare.  Yet it still has a ton of flavor, and is filling as well.  Which can be a tall order for a quick meal.  This is definitely going to be a meal we'll try to always have the ingredients on hand for.  I think it would be yummy with different meats or refried beans too.

Happy Nom Nom Monday, and happy DIYing, chris!