I’ll Never See My Feet Again

When I was a child, my dad’s parents lived in Marion, Ohio and every summer, without fail, we’d go to visit them. In many cases it was just my brother and I going back for the visit and during those times there was a handful of things we could count on.

One of those was a trip to the Islay’s. Never heard of it? The company is not around anymore but a few of their products live on (Islay’s Chip Chopped Ham and the Klondike Bar). Islay’s for a while operated a handful of restaurants in Ohio and Pennsylvania, and every summer we would go to the one in Marion.

The restaurant was a very typical small town family restaurant in the midwest. You could get virtually anything with gravy and the food was decent but nothing to go out of your way for. What they did have, was ICE CREAM!

Now to a young kid, any place that serves ice cream is great. I’m not talking a sad scoop of vanilla in a bowl. They had sundaes, shakes, banana splits and all sorts of other delectables. At the bottom of the menu was the king of all ice cream dishes, the “I’ll Never See My Feet Again”.  It was  a sundae made with 10 scoops of ice cream, a whole banana, three syrups (chocolate, caramel and strawberry), nuts and a mountain of whipped cream. If you ate the sundae in an hour, and kept it all down, you were given a t-shirt.

My brother and I eyed that sundae each time we went into the restaurant. At first it was in wonder. Then we would joke about ordering it. As the years progressed, the jokes turned into actual discussions and one year we both decided we would make a go at it.

The first part was easy. ICE CREAM! Yum! Give me more. And more there was. Time marched on. ICE CREAM turned into Ice Cream. Soon the nicely formed scoops were melting. Ice Cream turned into ice cream which was a multi-flavored sludge in the bottom of the bowl. Eating the last of the melted ice cream and whipped cream was a chore. At the end I could barely move but since we had walked to the restaurant (¾ mile) we had to walk back.

Years later, when I was in college, a friend of mine and I both tried it again. The feat, while still large, was not nearly as tough.

These tostadas are quite a bit better for you than that sundae!

The kind of ingredients you’d expect.

I had received some Hot Salsa from Chuck’s Salsa and knew it would work great for this.

Cook the tomatoes. I added some salsa here.

Crisp the tortillas.

This mix doesn’t look great but sure tastes it!

Spread the mixture on the tortillas.

Pile on the turkey mixture.

And the cheese.

Add some lettuce.

and serve.

A great bite!

Crispy Turkey Tostadas

prep 35 mins ∙ cook 35 mins ∙ source Recipe.com

INGREDIENTS

• 1 14 ounce can petite diced tomatoes, preferably with jalapenos
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

DIRECTIONS

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F .

Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.

Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

NUTRITIONAL INFO

Per Serving: cal. (kcal) 397, Fat, total (g) 15, chol. (mg) 86, sat. fat (g) 5, carb. (g) 34, Monosaturated fat (g) 7, fiber (g) 8, pro. (g) 33, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 621, Potassium (mg) 709, iron (mg) 3, Vegetables () 2, Starch () 2, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet