Crispy Tostadas with Chicken

I love the Food Network and get a lot of my inspiration by watching those shows. I pretty much watch all of it (except some of the baking shows…I’m not a great baker if you can’t tell based on the limited number of dessert recipes I have). But I do occasionally tune in to The Kitchen on Saturday mornings to see what they’re cooking up. Although a lot of their recipes aren’t kidney-friendly, I’ve found ways of making them work for me. This is a recipe by Marcela Valladolid, who pronounces all of these ingredients with an amazing accent.  It’s relatively easy to make and you can add as much spice as you’d like. Enjoy!

Chicken Tostadas

Original Recipe: HERE by Marcela Valladolid

Revised Recipe: Me 🙂 Jackie

Total: 25 min
Prep: 25 min
Yield: 4 servings 


  • 8 corn tortillas
  • 4 cups cooked chicken, shredded
  • 1 medium red onion, thinly sliced into rings
  • 8 radishes, thinly sliced
  • Mexican sour cream or regular sour cream, for drizzling
  • 1 Avocado sliced thinly for topping (Note: Avocado has high potassium so please use at your discretion)

Spicy Slaw Topping

  • 2 cups finely shredded lettuce or cabbage (I use the prepackaged cole slaw bags)
  • 1/2 cup packed fresh cilantro leaves, chopped up
  • 1 serrano chile, diced finely
  • 1 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons agave nectar or honey
  • Freshly cracked black pepper


For the slaw:

Combine all ingredients in a bowl and mix. Add the honey/agave nectar to desired sweetness. If you’d like more spice, feel free to another chile or half a chile.

For the tostada:

If you have a gas stovetop, turn it on low and place one corn tortilla on top for 3-4 minutes. Using tongs, flip to the other side. Lightly char each side so it’s crispy.  If you have an electric stovetop, turn it on medium-high heat and place 2 corn tortillas in a pan on top. Lightly crisp one side (about 6 minutes) and then flip.

Once the tostadas are done, top with chicken, slaw, red onions, radishes, sour cream and/or avocado.

And enjoy!  It’s absolutely delicious but good luck eating this – it’s messy so make sure you have plenty of napkins on hand!

My Redheaded Burger Fantasy

I have a slight obsession with redheaded men. Not really because I’m attracted to them, but more because I think they’re going extinct.  I mean seriously, how many natural red-haired men are there (besides Price Harry, Ed Sheeran, Ron Howard, Seth Green, and maybe an odd TV star like Damian Lewis)?  I am on the hunt to find more and as a side note, please feel free to comment if you can think of more!  I need to add to my list.

That aside, I also love Bobby Flay. Not just because he’s a redheaded man but because I think he’s charismatic, funny (have you heard him on Z100?) and I love all of his restaurants.  Living in New York, Bobby Flay is a staple here and since I have an affinity of all things spicy, his restaurants are always on my list. I also watch all of his shows on the Food Network to get inspiration.

Here he is making my favorite burger:


Ahh, my favorite burger…it’s called the Crunchburger, which he sells at Bobby’s Burger Palace.  Upon eating this burger for the first time, I had an epiphany – a little crunch makes any dish, particularly burgers, so much better.  When I began with my CKD diet, I wasn’t sure if I’d be able to eat this burger, since A.) it had cheese on it and B.) the best part of the burger was the chips.  But alas, after much experimentation, I’ve found a perfect substitute that makes it CKD friendly.  At that, I give you my favorite redheaded burger with a CKD spin.

The Crunchburger

Original Recipe Found HERE (courtesy of the incomparable Bobby Flay)

Revised Recipe: ME 🙂 Jackie


  • 1 1/2 pounds lean ground meat chuck (85 percent lean) or ground turkey (90 percent lean)
  • Freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 4 white hamburger buns, split; toasted, if desired (Tip: Buns are better toasted 🙂 )
  • 4 slices beefsteak tomato (optional)
  • 4 leaves romaine lettuce (optional)
  • 4 slices red onion (optional)
  • Horseradish Mustard Mayonnaise, recipe follows (optional)*
  • 4 handfuls of salt-free corn tortilla chips (Note: I am obsessed with Garden of Eatin’ blue corn chips, which you can find here. It’s just corn and oil.)
  • Optional for CKD Diets: If you want cheese on your burgers, you can buy rice cheese or Daiya cheese slices; however, please make sure you read the labels. These cheeses do have additives (including phosphates) and salt, so use in moderation.)

Horseradish Mustard Mayonnaise:

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons drained prepared horseradish
  • Freshly ground black pepper
  • 1 tablespoon of agave syrup or honey (optional – only if you want to tone down the spice of the horseradish)



Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with pepper.

Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

If using cheese, add to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the corn chips, top with the bun tops, and serve immediately.

Horseradish Mustard Mayonnaise:

Whisk together the mayonnaise, mustard, and horseradish (and agave syrup or honey if desired) in a small bowl and season with pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

*One note on this sauce: I absolutely LOVE this sauce and use it all the time. I put it on sandwiches, fish, and sometimes I make it into a dressing by adding oil.  If you are not a horseradish fan, you probably won’t use this, but I’ve found the addition of something sweet like the honey or agave syrup helps to balance out that strong flavor nicely.