Posts Tagged ‘tortillas’
After fleeing the snow and below freezing temperatures in Rochester, NY, returning to 40-50 degrees in Memphis, TN seems like a heat wave and I thoroughly enjoy not requiring my huge winter coat to step outside (although tomorrow there’s a drastic drop into the teens). On the flip side, I am not enjoying sizing up all the things in my apartment in preparation for packing it all up by the end of this month. I have accumulated so much stuff since I last moved 4.5 years ago! Purging must be done, some of which involves food.
I have a habit of stocking up on essentials whenever I see them on sale. As a result, I have a lot of canned and boxed food items stacked up in my pantry, awaiting the apocalypse. This stock-pile has come in handy throughout the years at times of minimal funds, but I have no intention in moving it all. It will be fiscally beneficial to my ever-dwindling checking account to consume what I have instead of going out to buy more food anyway (I’ll still be buying some fresh food, for my sanity). So let the battle of pantry cooking begin! To start off this adventure, how about a pizza quesadilla?
Two years ago: Gluten-Free Brownie Cookies
If you don’t already follow Devon of The Food Bitch Blog, now is the time. With recipes such as Funfetti Cupcakes with Golden Oreo Buttercream and Bacon and Gorgonzola Stuffed Crust Pizza you shouldn’t need any further persuasion. I also recently made her Balsamic Chicken which was simple to make and delicious to eat, but obviously I have failed to post it yet (for shame). Additionally not only do we both have adorable tuxedo kitties, we are also obsessed with all things football: college game day, tailgating, watching the game itself, and all the glorious food that comes with it. And just in time for football this weekend she is sharing a great recipe today for you to prepare and enjoy while watching your favorite match-ups. Even if you don’t like football you can still appreciate the food!
One year ago: Chicken Salad with Grapes, Apple, and Pecans
Happy Wednesday, new friends! I’m Devon, and I’m the wino that blogs at The Food Bitch Blog. While Erin is off being a total BAMF in her PhD program, I’ve stopped by to share a recipe I threw together this past weekend while watching football.
Two things about me: Firstly, this Saturday is my birthday! Which leads me to my birthday plans and the second thing about me: I love football. Like whoa. I’m a Florida State Alum, so I spend my Saturday cheering on my Seminoles from the comfort of my couch. On Sundays, I’m a Jacksonville Jaguars season ticket holder screaming in the stands like a crazy person. So for my birthday, we’ll spend Saturday watching NCAA, and Sunday we’ll be tailgating it up for the Jaguars home opener versus the Kansas City Chiefs!
As much as I love the actual game, I think I love the food a little more. Football food is the best, hands down. Whether you’re watching the game with your friends at home or spending the day tailgating, these Pulled Pork Taco Cups are a crowd-pleaser that’s a step outside of the box.
As long as you make your pork beforehand (I use this method), you can whip these up in about half an hour. When I serve them, I set out some salsa, sriracha, and sour cream for toppings.
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?
Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole ;-). Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!
With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.
One year ago: Chicken Caesar Salad Pizza
Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Hooray it’s Secret Recipe Club reveal day! This month I had the pleasure of discovering Lindsay’s Life and Kitchen. As usual I had a hard time picking just one recipe to showcase for today, but there’s always time to make more later, right??
Remember when the recipe for the creamy baked chicken taquitos was wide-spread across the food blogosphere? Well, Lindsay made her own version with bean and cheese filling and it’s just as yummy! Definitely going to stock-pile these in my freezer along with the chicken ones – so easy to make and freeze well for even easier meals later on.
Taquitos would also make for a great appetizer!
BEAN AND CHEESE TAQUITOS
Makes about 20
1 can refried beans (I used vegetarian)
1 can black beans, rinsed
2 Tbsp fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2 cups shredded cheese (such as cheddar, Mexican blend, etc)
~20 6″ corn tortillas
Sea salt for topping
- Preheat the oven to 400 degrees.
- In a bowl, mix the refried beans, black beans, cilantro, and spices. Then add the zest from the lime and the juice from half of the lime and stir. Mix in the cheese.
- Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Put about two tablespoons of filling lengthwise into a tortilla. Spread it out into a strip and roll up the tortilla around it. Place it seam side down on a baking sheet. Repeat with all of the tortillas*.
- Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt. Bake until the edges are golden brown (it took mine about 10 minutes). Eat warm with sour cream, guacamole, and salsa for dipping.
*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions. (No thawing necessary.)
Source: Life and Kitchen
I know it says Breakfast, but I totally ate this for dinner last night. I lacked the patience to wait until the morning to make it because it just looked so good! After all, I have been saying that I need to cook more Breakfast-y things to share with you all, but no one ever said that it had to be eaten at a Breakfast hour.
The goat cheese adds a little tang making to jazz up these quesadillas, but not too much to overpower the rest of the ingredients. The hardest part was flipping the quesadilla over (some of the filling fell out but it recovered), and the recipe is easily doubled for a larger number of hungry bellies.
Writing this post makes me wish I had it again for Breakfast this morning – why did I only eat cereal? Guess I still need to work on cooking things for the Breakfast hour.
Makes 2 quesadillas
4 large flour tortillas (I used whole wheat)
4 eggs, lightly beaten with a pinch of salt
1 cup raw baby spinach
2 chicken, pork or soy sausage patties, cooked and roughly chopped
1 Tbsp butter, divided
1/4 cup goat cheese crumbles
1/2 cup grated mozzarella cheese
Hot sauce to taste
- Scramble the eggs in a small skillet with half of the butter. Once scrambled, scoop eggs into a small bowl and set aside.
- Heat up a large skillet and drop the rest of the butter in. Lay a tortilla flat down then sprinkle with half of the eggs, sausage bits, goat cheese, spinach, mozzarella cheese and a drizzle of hot sauce. Lay other tortilla on top and press down. Cook quesadillas until golden brown on both sides. Repeat with remaining ingredients.
- Slice into quarters and serve.
Source: Eat, Live, Run
I’ve had glasses since I was about 2 years old. For some reason my brain decided it only wanted to look through my right eye, then my left became weak and developed a strabisthmus (turn in toward my nose). Bring on the sexy glasses!
Although glasses straightened it out most of the way, junior year of highschool I had surgery to completely straighten it out. That also meant I could finally wear contacts for the first time in my life! It was such a strange transition. I had phantom glasses syndrome, where I’d try to push them up on my nose even thought they weren’t there anymore. I got used to the contact world quickly, but my vision was still unfabulous even with them.
You know your vision gets worse as you grow older? Well my younger self asked my dad once, since my vision was already terrible could it get better instead? He told me he didn’t see why that couldn’t possibly happen so I kept my hopes up… Then I went to my eye doctor yesterday, and he reduced my prescription for the second time in the past to years – I can now see 20/25 with my contacts! Even he was even impressed – “Not bad for a blind lady, right?”. I know that sounds sad to most of you with perfect (I hate you) vision, but I feel like I am slowly seeing more of the world that we live in and it makes me happy.
Since I woke up still happy about my eyes this morning, I decided to make myself a bigger-than-usual weekday Breakfast. I promise it still only took me 30 minutes to cook this, eat it, get dressed and get out of the door (granted I do shower at night). And it was so good! I love my various food magazine subscriptions but Women’s Health rocks for this one.
2 Tbsp salsa
1/4 C shredded low-fat cheddar cheese
1/4 C fresh cilantro
1 large egg plus 4 large egg whites, beaten
1/2 C diced lean ham
1 large (8”) whole-wheat tortilla
- In a nonstick skillet coated with cooking spray, saute the diced ham over medium-high heat, just until the surface starts to brown. Place the cooked ham in the tortilla, then add more cooking spray to the skillet and scramble the eggs together with the cilantro. Add the eggs to the tortilla, top with the cheese and salsa, and fold.
Source: Women’s Health Magazine
Ever since I heard about the Philadelphia Cooking Cream, I’ve wanted to try it out. )I love cooking with cream cheese, in case you hadn’t noticed.) Since I had a coupon for it during my last trip to the grocery, I decided to pick it up finally. But then I had to figure out what to make with it. I decided to start small so I could use it in more than one dish. After seeing the original recipe by Tanya at Sunday Baker I knew the cooking cream had to go in there. After all, what’s better than Italian or Mexican food? Fusing them together to create Chicken Parmesan in a tortilla! It’s so easy to make and incredibly satisfying.
4-8″ whole wheat tortillas
1 clove minced garlic
1 cup cooked, shredded chicken breast
2 Tbsp finely chopped frozen spinach, thawed (or fresh)
1/4 cup shredded Mozzeralla
1/8 cup shredded Parmesan
1 Tbsp olive oil
1/2 cup marinara sauce
- Preheat oven to 400 degrees. Spread 1/2 Tbsp of the cooking cream on the top of two tortillas. Sprinkle each with the minced garlic. Top with the chicken, spinach and cheese. Spread the remaining cooking cream on the bottom of the other two tortillas and sandwich together with the topped tortillas.
- Place quesadillas on a large ungreased baking sheet. Brush olive oil and sprinkle Parmesan cheese on top for extra taste.
- Bake for 10-12 minutes, or until the tortilla is crispy golden and the cheese is melted. Serve with a side of warm marinara dipping sauce.
Source: Adapted from Sunday Baker