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Source: Food and Wine Quick from Scratch

Chicken and Feta Tostadas
A Mexican classic with a Greek twist, these tostadas appeal to everyone in the family. Great for a quick supper or snack.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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3/4 pound plum tomatoes, chopped
1/2 cup Kalamata olives, (or other black olives) pitted and chopped
1/4 cup fresh parsley, chopped
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
3 tablespoons cooking oil, plus more for brushing tortillas
4 large flour tortillas, (or 8 small)
1/2 pound feta cheese, crumbled (about 2 cups)




Heat the oven to 450 degrees.

In a large glass or stainless steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.

Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until they start to brown, 2 to 3 minutes. Turn the tortillas and bake for 1 to minutes longer until lightly browned.

Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven cook for 1 to 2 minutes until the cheese is just melting. Top the tortillas with the chicken mixture and serve.


Wine Recommendation: The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a sauvignon blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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