Homemade Tortilla Chips

It's is so super easy to make your own tortilla chips and they are so much healthier than store bought because they are baked in the oven, not fried.  If you're like me you buy flour tortillas at the store for a recipe and then always have more than half the pack leftover that just sit in the refrigerator until you throw them out.  I really hate wasting food so lately I've been taking my leftover flour and corn tortillas and making chips out of them.  They are so delicious and I think taste much better than the store bought kind.

Ingredients:

Flour or Corn Tortillas

Non-stick cooking spray

Coarse salt

Preparation:

Preheat oven to 350 degrees F.  Line a baking sheet with foil and spray lightly with non-stick cooking spray or use a silpat liner so some other non-stick liner.  Cut your tortillas into long 2 inch wide strips.  Then take each long strip and cut into triangles.  You can make sqauares to if you prefer, they taste the same :)  Lay cut tortillas in a single layer on the lined cookie sheet and then spray the tops of the cut tortillas with non-stick cooking spray. 

Sprinkle generously with coarse salt and bakc in the oven for about 10-15 minutes until the tortillas are light to golden brown.  Let cool on sheet for a few minutes and then transfer to a large bowl to cool completely.  Continue in small batches until you use up all your tortillas.  Serve with any dip you like!

Mexican Sushi Rolls with Avocado Crema

A new recipe that we just tested for a catering event next week. We originally were going to make these with chicken but we made a vegetarian version for a family event and they were so yummy that we decided to keep them vegetarian. We didn't even miss the chicken. These are easy to make, they look really pretty and best of all they taste delicious. They are a really good summer bbq appetizer because they are best served at room temperature.

Ingredients:

6 flour tortillas (we used whole wheat)

1 1/2 - 2 cups white rice cooked and cooled

Juice from 1/2 a lime

1 can black beans, drained and mashed

1 cup shredded mexican blend cheese

1/4 cup of cilantro, divided

1 jar of corn salsa (we used the kind from Tradcr Joes)

1/2 a jalapeno chopped finely and add to the corn salsa (omit if you don't want the extra spice)

1 orange pepper, sliced very thin

1 scallion, sliced length wise thinly

Preparation:

Place cooked and cooled rice to a medium bowl and squeeze the juice from 1/2 a lime onto rice and add 1 tablespoon of cilantro and stir to combine.  Add shredded cheese to mashed black beans in a microwave safe bowl and cook on hi for 45 seconds.  Remove from microwave and stir to combine well.  If cheese isn't completely melted return to microwave for 15 second increments until melted.  Take a flour tortilla and using a sharp knife cut off the rounded edges on all 4 side to cut tortilla into a square shape.  Spead a thin layer of mashed black beans/cheese onto the cut tortilla leaving a 1/2 inch border on all side.  Next press down a small amount of rice into the black beans in an even  layer.  Next, add the rest of the ingredients in a neat line in the middle of the rice.  You want to be able to see each ingredient when you roll up your tortilla so it's important to carefully place your peppers, corn salsa, scallions and extra chopped cilantro.

Roll up your tortilla starting from the bottom (side closest to you) and roll up, tightly without ripping tortilla.  Once rolled you may need to use a little extra mashed black bean/cheese mixture to help seal the edge.  Once rolled up, use a very sharp knife and cut your roll in half.  Then cut each half into equal thirds.  You will end up discarding the very ends of the roll, just have that as a snack ;).   Turn rolls on their sides and serve immediately. 

**you can make these an hour or so in advance and refrigerate until ready to serve.  They hold up really well. 

Avocado Crema

2 ripe avocados

1/2 cup sour cream

1/4 cup cilantro, chopped

Blend all ingredients in a food processor until combined well. Serve as dipping sauce. Also makes a fantastic dip for chips!

Steak and Chicken Fajitas

HAPPY CINCO DE MAYO!

What are you making for dinner tonight to celebrate?  Margaritas and.......... how about these delicious homeade Fajitas? 

Ingredients:

2 boneless, skinless chicken breast halves
1/2 lb of skirt steak
2 tablespoons  lime juice, plus extra for garnish
2 teaspoons  soy sauce
1 tablespoon dark-brown sugar
1 tablespoon fajita seasoning (from a 1.25 ounce packet)
1 tablespoon olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow pepper, seeded and cut into thin strips
6 large flour tortillas
sour cream
salsa
guacamole (recipe to follow)
1/4 cup fresh cilantro leaves, chopped

Preparation:

Cut the chicken breasts on the diagonal into thin strips.  Place them into a medium bowl.  Place the skirt steak in another bowl (do not pre-slice the steak)

In a separate bowl combine the lime juice, garlic powder, soy sauce, brown sugar, and taco or fajita seasoning.  Mix well.

Pour half the marinade over the chicken and the other half over the steak.  Toss to coat evenly.

Put the steak on a broiler pan and broil in the oven for 4-5 minutes on each side.  Remove from oven and cover and let rest.

Heat the olive oil in a large skillet over med-high heat.  Saute the chicken in the skillet for 5 minutes or until cooked through.  Remove the chicken and cover to keep warm.  Add the onion, and all the pepper strips into the same skillet and cook for 3-4 minutes, until slightly softened.

Warm the tortillas covered with a paper towel, in the microwave for 20 seconds.

Serve the steak and veggies on a large platter.  Place sour cream, salsa and guacamole in small bowls on the side next to the warm tortillas.  Let everyone make their own fajitas!

Beef Taquitos

I made these for dinner when I was on the search for finding something new to make using ground beef.  I can only eat meatloaf, chili and meatballs so many times.  While browsing on Pinterest I saw a picture of taquitos that looked so delicious.  I found this recipe which is super easy and really yummy.  Everyone in my family enjoyed it so I will be making this one again.  I'm also going to make these using mini tortillas and serve them as an appetizer at my next get together.  To make them healthier you can definitely use ground turkey or chicken instead of beef as well as using low fat cheese.

 

Ingredients:

 

1 tablespoon vegetable oil, plus more for brushing on the taquitos

1 medium onion, finely chopped

1 clove garlic, minced

3/4 pound lean ground beef

1 cup salsa, plus more for dipping

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

10 (6-inch) flour tortillas

1/2 cup shredded Cheddar or Monterey Jack

Sour cream

Preparation:

Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Corn Meal Crusted Tilapia with Spiced Tortilla Chips and Lime Ranch Salsa

My kids really love fish lately so I wanted to come up with some new ways to serve it.  I get bored so easily with eating the same thing over and over again.  Tilapia is a great fish to use for breading, it really holds up to flipping around in the pan.  This corn meal crust is very light and flavorful.  The tortilla chips add a nice extra crunch too.  The sauce is something I just whipped up using the ingredients I had on hand but I think plain salsa would be great or maybe a chili lime sauce.  Use the sauce sparingly, a little goes a long way!

Ingredients:

4 pieces of tilapia cut in half (separate thick and thin sides)
1/4 cup corn meal (or polenta)
1/4 flour
1 teaspoon onion flakes
1 1/2 teaspoons chili powder; divided
1/2 teaspoon paprika
1 teaspoon coarse salt; divided
1/4 teaspoon black pepper
6 crunchy taco shells, crushed
1/2 teaspoon cinnamon
1/4 cup prepared salsa
1/2 packet of ranch dressing. powder
1 tablespoon lime juice
2 tablespoons mayonnaise
1/4 cup vegetable oil for frying
fresh cilantro for garnish

Preparation:

Place crushed taco shells on a lined baking sheet.  Spray with non-stick cooking spray sprinkle crushed shells with 1/2 teaspoon salt, 1/2 teaspoon chili powder and cinnamon.  Toss to coat and spread evenly on baking  sheet.  Spray tops with a little extra non-stick cooking spray and place in 350 degree oven for about 10 minutes until chips just start to brown.

In a shallow bowl mix corn meal, flour, onion flakes, paprika, 1 teaspoon chili powder, 1/2 teaspoon salt and pepper.  Dredge tilapia fillets in corn meal mixture patting to coat evenly.  Heat oil in a large skillet on high heat.  When oil is hot add breaded tilapia fillets 3 or 4 at a time and cook for about 3-5 minutes on each side until they are golden brown.  Transfer to a plate covered in paper towels to drain excess oil.  Add a little extra oil to pan if needed and cook next batch of fillets.  Once all fillets are cooked cover with aluminum foil to keep warm or transfer to a lined baking sheet and place in a 200 degree F oven to keep warm.

In a small bowl combine, ranch dressing mix (powder), mayonaise, lime juice and salsa, set aside.

To serve add a small handful of tortilla chips on top of a fish fillet, sprinkle with a little chopped cilantro.  Serve sauce on the side or drizzle a little bit on top or on the side of each fish fillet.

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Vanilla Flan (Non-Dairy)

This is an absolutely delicious recipe that is non-dairy.  Susan made this for a Mexican meal we had at her house and since she keeps kosher we weren't able to serve any desserts made with dairy.  We were all amazed at how beautiful and delicious this flan was.  I told her there is no reason to ever make a dairy flan when this one is perfect!!

Ingredients:

1 1/4 cups sugar, divided
1/2 vanilla bean, split lengthwise and scraped (reserve seeds)
2 1/2 cups plain soy milk (parve)
1/2 cup non-dairy whipping cream (parve)
1/2 teaspoon pure vanilla extract
4 large whole eggs plus 1 yolk

Preparation:

Preheat oven to 325 degrees F.  Place and 8-inch souffle dish in the oven to warm.  Place 3/4 cup of the sugar in a heavy saucepan on med heat.  When the sugar starts to melt, stir occasionally until the sugar becomes an amber caramel color and starts to thicken.  Remove from the stove.  Use oven mitts to remove the souffle dish from the oven and pour in the caramel, using oven mitts to hold the dish and tilt so the caramel coats the bottom and the sides.  Set aside.

Place the vanilla seeds and bean in a medium saucepan.  Add the soy milk, whipping cream, and vanilla extract and set over medium heat.  When the mixture is hot, but not yet boiling, remove from the heat.

Place the eggs and yolk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer on med-high speed or whisk for 2 minutes until thick.  Slowly strain the hot soy milk and cream mixture into the eggs while whisking.  Discard the vanilla bean.  Pour this mixture into the souffle dish on tip of the caramel.

Place the souffle dish in a larger roasting pan and then add enough boiling water to reach 2 inches up the sides of the souffle dish.

Bake for 1 hour.  Carefully remove the souffle dish from the hot water and let cool to room temperature. Cover the souffle dish with plastic and place in the refrigerator until chilled, 8 hours or overnight.

To serve, run a knife along the sides of the dish, place a serving plate that has a rim on top (like a glass pie plate) on top of the dish, and then turn the flan onto the serving dish along with the caramel.  Cut into wedges and serve and serve with the caramel sauce.

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Chicken Quesadillas

This recipe is a great way to use left over chicken. I have now made this twice. Once I used grilled chicken and last night I used left over chicken parmigiana to make these quesadillas. Both times it came out great. I know you are thinking that left over Italian food would not work but, why not? It is just chicken with tomato sauce and cheese, basically two of the ingredients in quesadillas. The important thing is choosing the right salsa to mix up with the sliced left over chicken. I used a yummy black bean and corn salsa I found in the market. This recipe is a great fast and easy go-to dinner when I am pressed for time.

Ingredients:

left over chicken, sliced
1 jar of corn and black bean salsa (or any kind that you like)
low fat shredded Mexican cheese blend
1 avocado sliced
whole wheat flour tortillas

Preparation:



Mix sliced chicken with the salsa. Place a whole wheat tortilla in a dry non stick frying pan on medium-high heat. Sprinkle shredded cheese on tortilla. Place the chicken/salsa combo over cheese, then sliced avocado and more cheese. Place another tortilla on top. Flip when cheese is beginning to melt and tortilla is golden brown. Brown on other side, then remove from pan, slice into quarters and enjoy.

Black and White Bean Turkey Chili

I never get tired of chili. My favorite is turkey chili with beans. I used black and white beans in this recipe and it is delicious. I love adding the surprise ingredients of cinnamon and apple cider vinegar in my chili. It gives the chili it a great depth of flavor but you would never realize what exactly makes it so good. Ellen has used red wine vinegar and it comes out great that way too. I love serving it with homemade corn bread crumbled over the top.

Ingredients:

2 tablespoons of oil
1/2 onion diced
1 tablespoon of garlic minced
1 lb of ground turkey
1 can of black beans undrained (15 oz)
1 can of white beans undrained (15 oz)
1 can of crushed/diced tomatoes (28 oz)
1 can of tomato paste
1 1/2 tablespoons of chili powder
1 tablespoon of dried oregano
1 tablespoon of dried basil
2 tablespoons of red wine or apple cider vinegar
1 1/2 teaspoons of cinnamon

Preparation:

Saute onions and garlic in oil in stock pot, once translucent add turkey meat and brown, add both cans of beans w/liquid, crushed tomatoes, and tomato paste. Combine. Add all seasonings and cook simmer over low heat for at least 60 minutes. Serve with crumbled corn bread over the top.

Healthy Taco Lasagna

I am a big fan of the one dish dinner. I hate having a hundred pots and pans to clean. I like fast dinners during the week because I don't have a lot of time to cook since I work late three nights a week. I am constantly on the search a good casserole recipe. Unfortunately, they are always so fattening. I decided to make up a healthier version of a rich recipe and it came out awesome.

Ingredients:

6 whole wheat flour tortillas
1 lb lean ground turkey
1/2 packet of taco seasoning mix
1/4 cup water
1 can of enchilada sauce
2 plum tomatoes chopped
1 cup of frozen corn
1 8oz package of shredded low fat cheese cheese (cheddar or Mexican blend)

Preparation:

Brown turkey meat (drain fat if needed) add 1/2 of the taco seasoning packet and 1/4 cup of water. Add corn and chopped tomatoes. Cook through. In a 9x13 casserole dish pour a thin layer of enchilada sauce on the bottom. Cover sauce layer with two tortillas. Add 1/2 the meat mixture, 1/3 of the cheese and another thin layer of sauce. Top with two more tortillas and repeat. After placing the last two tortillas on top, pour sauce to cover (you might not need the entire rest of the can). Place in 400 degree oven for 20 minutes. Then top with the remaining cheese and bake for an additional 10 minutes.