Yesterday, I shared a yummy recipe for Cinnamon and Sugar Tortilla Chips that I served with Strawberry Salsa.
The thing that I love about the word salsa is that you can basically mix anything with onions and peppers and dice it up fine, serve it with chips and it becomes a salsa.
This salsa is a sweeter variety salsa. However, once you mix in the balsamic and the salt and pepper, you get a little savory with sweet and the flavors just POP in your mouth.
It’s very easy to make and HEALTHY for you, so you won’t feel bad if you eat the whole entire bowl (which me and my daughter did yesterday so it never made it to ladies movie night out last night).
Here’s the recipe! Hope you enjoy.
- 1 pint of strawberries, sliced
- ½ cup green onions, chopped
- 2 tablespoons jalapeno pepper, seeded
- and minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon grated lime zest
- 1 whole lime, juiced
- 2 tablespoons balsamic vinegar
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- Place the strawberries, green onions, jalapeno pepper, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve.
This recipe is really versatile and can be played with to change the flavors around.
What is your favorite type of salsa?
Today is the reveal day for May’s Improv Challenge hosted by Frugal Antics of a Harried Homemaker. This month we are creating food with Cinnamon and Sugar. How fun is that?
For this recipe, I of course had to make something that I knew would go over very well in my home — Cinnamon and Sugar Tortilla Chips.
We have made these before and served them with Kiwi Salsa, but this time I am making them and taking them to a girls movie night! I’ll be serving this with a strawberry salsa (which I will have the recipe for you tomorrow)!
This is totally girlie food right here!
Here is the recipe on how to make these very easy and delicious snack chips!
Cinnamon and Sugar Tortilla Chips
- 4 flour tortillas
- ½ cup sugar
- 1 tablespoon cinnamon
- ¼ cup butter, melted
- Heat oven to 400 degrees.
- Slice the tortillas into quarters.
- Brush both sides of tortilla with melted butter.
- Sprinkle with a mixture of cinnamon and sugar.
- Bake for 12 minutes, turning tortillas once.
- Let cool and break into chips.
Be sure to check out what all the other fabulous bloggers have baked up for this challenge. I wonder if we will see any savory dishes?
Thanks to Bertolli for sending me a sample bottle of Bertolli Lighter Tasting Olive Oil in exchange for writing my review. All opinions listed are my own.
While I was in Cleveland a couple of weeks ago, we got to eat dinner at a 5 star restaurant complete with a delicious 5 course menu. It was heaven on earth I tell you!
My favorite dish of the night was not anything on the menu (although that duck and brie roll came really close), but it was the delicious olive oil dipping sauce at the table served with bread that was my favorite of the night.
There is just something about a really good pressed olive oil mixed with herbs that bring together a great piece of bread. We sprinkled salt flakes into ours and dipped all night. My taste buds were in pure heaven.
I decided that when I got home after that trip, that I was going to work myself to the bone to recreate that same olive oil dipping sauce for my own bread.
- ¼ cup Bertolli® Extra Light™ Tasting Olive Oil
- 5 cloves garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons Parmesan cheese
- 1 tablespoon dried oregano
- fresh ground black pepper, to taste
- Pour olive oil onto plate that has a rim or a very shallow bowl.
- Use a garlic press to press the garlic cloves into the oil.
- Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.
- Mix with a fork to combine all flavors together.
- Leave out at room temperature and serve with all kinds of artisan breads.
About Bertolli Extra Light Tasting Olive Oil
Bertolli® Extra Light Tasting Olive Oil is ideal for searing, baking, sautéing and frying. The clear color and hint-of-olive taste make their’s the lightest olive oil and a most suitable substitute for butter, canola oil, shortening and other vegetable oils. Plus, the high smoke point means it’s great for all types of high-heat cooking.
Right now, you can get a $1.00 coupon to use at BJ’s Wholesale on the purchase of Bertolli® Extra Light Tasting Olive Oil. BJ’s Wholesale is a great place to shop for any of the Bertolli® olive oil line.
Check out Chef Fabio!
Chef Fabio Viviani, Top Chef fan favorite and author of Fabio’s Italian Kitchen is a huge fan of Bertolli® Extra Light Tasting Olive Oil and has created a lot of videos and yummy recipes for the Spring and Summer months that highlights this lighter tasting olive oil. In this video, he shares how to put together a delicious and yummy meat and cheese platter.
Be sure to visit this page here for more recipes and videos from Chef Fabio.
What kind of recipe would you create using the lighter tasting Bertolli olive oil?
I love finding new wesbsites that share food that I can eat that is not only good for me, but also very delicious. That is what I found this month when I was given the blog written by the beautiful Corey — Learning Patience. Corey’s blog is so full of life and she is an amazing cook. She has tons of adventure posts on her site and the food she posts makes me hungry. Since I am trying really hard to lose weight (which I am doing great at by the way) , I wanted to find a recipe that would fit into my new eating plan. When I stumbled upon her Lemon Hummus recipe, I knew that would be the one I make.
- 1 15-oz can chickpeas
- 1 garlic clove, minced
- 2 Tbsp lemon juice
- 1 Tbsp tahini
- 2 Tbsp good olive oil
- 2 Tbsp water
- ¼ tsp salt
- Paprika (for garnish)
- salt and pepper to taste
- Combine all ingredients in a food processor and pulse until smooth. Place in a bowl and sprinkle with paprika, salt, and pepper.
- Serve immediately or place in the fridge. Serve with crackers, tortilla chips, veggies, or whole wheat pita chips.
What kind of hummus do you like?
I have just recently started liking hummus. Kayla and I made a delicious Cilantro Jalapeno hummus that is our go-to recipe, but now that I have this lemon one, I love it just as much.
Our church has decided that on Sunday evenings we are going to try and do a potluck meal at least once a month to help offset the cost of going out to eat. We like to get together and fellowship after church at the local Cracker Barrel, but it can get expensive — especially for a family of 4. This past Sunday night we had one of those potluck meals, and we deemed it with an Italian theme. Now — I have to tell you how wonderful my hubby is, because while I was taking a much needed afternoon nap, he got online and found a great recipe on the Betty Crocker website. We, of course, changed it up a bit and made it our own, but it still ROCKED!
- 2 cups Original Bisquick® mix
- ⅓ cup grated Parmesan cheese (plus ⅓ cup for sprinkling on them at the end)
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- 3 dashes of hot sauce
- ⅓ cup mayonnaise
- ⅓ cup of ranch dressing
- ¼ cup milk
- 4 large plum (Roma) tomatoes, each cut into 8 slices
- 10 slices bacon, crisply cooked, crumbled
- Thinly sliced green onions, if desired
- Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
- In medium bowl, stir together Bisquick mix, cheese, sugar, Italian seasoning and hot sauce. Add ⅓ cup of the mayonnaise and the milk, stirring with fork until moistened. On lightly floured surface, knead dough 5 or 6 times. Pat or roll dough to ¼-inch thickness. Cut with 1¾-inch round cutter; place rounds on cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Cool slightly.
- Spread biscuits with ranch dressing; top each biscuit with tomato slice. Spread tomato slices with remaining parmesean cheese; sprinkle evenly with bacon and onions.
- Place back in the oven to melt cheese and heat tomatoes. Serve immediately or at room temperature.
These were the perfect little appetizer to take with us to an Italian themed feast. Thanks sweetie for finding the recipe and helping me knock these out that night! You’re the best
What have you made recently?
Growing up, I was a girl who never liked to try anything new. If you set something in front of me that I was unfamiliar about — I would push it away and turn my nose up at it.
The older I got however, I began to branch out and try new things. One of those things is Avocados. It has become one of my absolute favorite go to healthy fats. I eat it on burgers, in guacamole, chopped up in a salad, and I use it in desserts as well.
Here are 5 of my favorite uses for Avocado:
Use avocados in place of butter in desserts
By using avocados in place of fats in a dessert dish, like brownies for instance, then you can cut the calories. It adds a delicious flavor, but helps you stay healthy.
Create delicious salad dressings
You can create homemade dressings right in your kitchen by adding avocado to some regular pantry items.
Avocados are great to smooth your skin and make masks for your face.
Chopping Up Avocado for salads
By chopping up avocados, you can add them to salads in place of oils and such to give that yummy healthy fat that you need.
Make Yummy Dips
Check out my cool Avocado Gear from Cafe Press
I recently purchased the cool plate from the Avocados from Mexico Cafe Press store. Avocados from Mexico has their very own CafePress store where you can purchase Avocado’s branded shirts or gear that will help you showcase your love for the delicious, green fruit like me
Do you love avocados as much as me? During the month of February, you can share your passion for avocados with your family and friends via the Facebook App “Share the Avocado Love”. Check it out here: Share the Avocado Love Facebook app. I sent an Avocado Valentine to my sweetie He knows just how much I love them!
Join the Twitter Party!
Lastly, on February 7th between 3:00 and 4:00pm EST there will be an #iloveavocados Twitter party with @guacgrl! Check it out for a good time and for great prizes such as gift cards and Café Press gift cards to buy I Love Avocados Gear – over $500 in prizes! Just follow @guacgrl or hashtag #iloveavocados to be a part of the fun!
What do you love most about avocados?
Over the course of the last couple of weeks, Kayla and I have made some amazing little snacks. She and I came up with the idea that we are going to start making all the things we pin and find online and bookmark. For so long now, they have just sat in a folder marked “things I want to make” and are not being made. Such a waste.
So she and I put our heads together and found some yummy treats that we really and truly thought would make our food love come alive. For starters, we made these delicious Jalapeno Cream Cheese Crescent Rolls that we found on Pinterest.
You can simply eat a ton of these so be careful You can just pop them in your mouth and before you know it — you have eaten a whole plateful.
- 2 tube regular Crescent Rolls
- 1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
- 1(8 ounce) cube cream cheese, room temperature
- 1 Tbsp. sugar
- Preheat oven 375 degrees.
- In a bowl combine, your block of cream cheese and the sugar. Combine together and then add ½ of a can of diced jalapenos.
- Taste your mixture. If you want a spicier roll, then add more jalapenos. Once combined, set aside.
- Open the roll of crescent dough and keep the triangles together. Pinch seams together to great one big rectangle.
- Spread the cream cheese mixture in a thin layer across the entire rectangle. Roll up like you would cinnamon rolls in a long cylinder. Pinch the dough together across to form a seal so that nothing with seep out.
- Slice into rolls and place on a baking sheet and bake for about 13 minutes until they are golden brown. Keep an eye on them, as each oven varies.
- Serve immediately or at room temperature.
These would make great appetizers for any meal or get together.
What would you serve these with?
I love The Secret Recipe Club. It is a definite sure way to meet new bloggers and learn how to make some delicious foods that you might not normally think about making. This time around, I was given then blog Betcha Can't Eat Just One and I had the hardest time deciding which recipe to fix. I finally chose her yummy Caramel Popcorn recipe.
I always thought that making caramel popcorn would be hard to make, but after reading her recipe, I realized that it was completely doable and not really hard at all!
- 1 cup popcorn kernels, popped. (enough to fill roughly a 5 qt bowl)
- 1 cup butter
- 2 cups light brown sugar
- ½ cup lily white corn syrup
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt (unless you used salted butter, if using salted butter, omit salt)
- Spray two cookie sheets or one large roasting type shallow pan with cookie spray and spread the popcorn out. (I have a 16X16″ cake pan that works perfect)
- Preheat the oven to 250 degrees.
- In a medium heavy bottom saucepan over medium heat melt the butter.
- Add the brown sugar and the corn syrup and stir until the mixture begins to boil.
- Once at a rolling boil, let boil without stirring for 4 minutes. I turned the heat down slightly as I am really good at burning caramel, medium low heat.
- After 4 minutes, remove from heat and stir in the baking soda, vanilla and salt. The Caramel will spurt and bubble up when you add the vanilla so be very careful!
- Pour the caramel over the popcorn and use a silicone spatula to toss everything around getting it well coated.
- Bake for 1 hour, stirring every 15 minutes.
- After 45 minutes I started checking it more frequently to be sure it doesn’t burn as ovens can heat up differently.
- As the popcorn cools, the caramel will turn hard and crunchy.
- Toss up the popcorn and break up any larger pieces.
- Store in an air tight container.
This makes a great snack and is so delicious — much better than store bought caramel popcorn.
What have you been making lately?
I’m trying a new recipe this year for Thanksgiving. I love homemade cranberry sauce, but I recently saw Trisha Yearwood make Cranberry Relish and it looked SO good. I cannot wait to get it on my turkey.
Speaking of turkeys– I have not even went shopping yet. Can you say major procrastinator??
What is in Cranberry Relish you ask? It’s really easy –oranges, cranberries, sugar, and pecans. Super simple –delicious in flavor. I am in heaven! Trisha’s original recipe called for pecans, but mine is being made with almonds. It gives it a little different flavor!
- One 12-ounce package fresh cranberries
- 2 oranges, peeled
- 1 cup sugar
- ½ cup almonds, finely chopped
- Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add ½ cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped almonds and serve.
If you want to try your hand at making homemade Cranberry sauce, be sure and check out my recipe for that. I’m also working on jellied homemade cranberry sauce, so we will see how that comes out as well.
What are your favorite Thanksgiving side dishes?
One of my favorite little sides when we go to the Mexican restaurant is Pico de Gallo. I use it on my tacos instead of sauce, shredded cheese, and sour cream. It’s a way that I can add tons of flavor to my burritos and such without added lots of fat, which you will get with the above mentioned condiments.
Pico de Gallo is super easy to make and really takes about 10 minutes from start to finish. Here is my recipe. The next time you need a healthier condiment for your Mexican meal, make the pico. You will be glad you did.
- 5 roma tomatoes (enough to make 1 cup)
- ½ whole Large or 1 small onion (enough to make 1 cup)
- 2 whole Jalapeno Peppers
- Lime Juice
- Salt To Taste
- Dice up in a very small dice your jalapenos, tomatoes and onions. Before dicing up the jalapenos, be sure to remove the seeds so that your tongue is NOT on fire.
- Next, chop up ½ a bunch of cilantro. Don’t chop up the stems with it. Remove those as they have no flavor and will make your pico look ugly.
- Place all of these ingredients together in a bowl and stir them together.
- Squeeze the juice of one whole lime into the bowl.
- Add salt to taste and stir again.
- Taste with a chip to see if more salt is needed.
- Serve immediately or place in the refrigerator covered until needed.
Fall is just right around the corner and with it comes some of my favorite things to do: Sipping hot chocolate by the window, picking apples, visiting the pumpkin patch, and of course creating delicious foods like my Pumpkin flan and these scrumptious Roasted Pumpkin Seeds.
Do you know that you can buy one pumpkin and create tons of recipes from just that one veggie? I grew pumpkins last year in our garden and we had puree out the wazzoo, so Kayla and I made things like — Pumpkin Bread, we froze puree, we made Roasted Pumpkin Seeds, we carved them, we made Pumpkin Cheesecake Swirls, and I am hoping to make Pumpkin Soup this year!
Roasted Pumpkin Seeds are really not that hard to make. The hardest part is waiting for them to dry out so they are crisp when you bake them. I read a tip somewhere that if you let them soak a day in salt water and then let them dry for a day, they will be extra crisp once they cook (which is the way I like them!)
This year, when you are out getting a pumpkin, save all of it and use it for creating new recipes, like this one!
- ½ cup of pumpkin seeds
- ½ teapsoon of salt
- cooking spray
- Rinse the seeds and remove any pulp from them.
- Place the seeds on a baking tray in a single layer and allow them to dry for about 3-5 hours.
- Spray the seeds with cooking spray and then sprinkle with the salt.
- Bake for 10-20 minutes until they are crisp.
What is your favorite pumpkin recipe? Mine has to be this one for the Roasted Pumpkin Seeds!
You may be wondering why you are seeing tons of appetizers this week on the blog. Well — I am updating our family recipe book and I want to make sure that all the items I have baked or cooked, gets shared with you. Today’s recipe is Brown Sugar Little Smokies. It is similar to the recipe I made a while back for BBQ Smokies, but just a tad different.
There is just something about brown sugar and bacon when you put those two together. They create this carmelized flavor that is just —YUM! I can’t even describe it .Do you like brown sugar and bacon?
Can you imagine it dribbled over ice cream? I might have to try that some day.
What about drizzled as a sauce over chicken that has been grilled to perfection?
Oooh– mixed with butter and put on a steak or a baked sweet potato.
I must stop. I am making myself hungry!
Anyway, this recipe is one that I cart to most outing events like football parties, winter get togethers, etc.
- 1 package of Little Smokies
- 1 pound of bacon
- 1 cup of brown sugar
- Preheat the oven to 350 degrees.
- Cut the bacon into thirds and wrap each third around a Little Smokie.
- Place seam side down on a baking sheet.
- Sprinkle with brown sugar.
- Bake for 20-25 or until bacon is crisp and sugar has caramelized.
I love little bite sized food. It makes me feel like I can eat more of it and not feel so guilty I purchased some little cocktail weenies in bulk not too long ago and created several recipes, this one being my favorite. Hmmm — crescent rolls, cocktail weenies, and me? It is THE perfect trio! Pigs in a Blanket are a great appetizer.
Many times though, my family and I will plan an appetizer night of foods and fix all of our favorites. We line the counter up with all of our delicious little hand held delicacies and then dig in! We combine this with movie night and game night. It creates a great family memory to last a life time.
You can also make these super cheap by finding coupons for the items you need. Buy them when they are on sale and then when you need a quick food to take somewhere, whip these Pigs in a Blanket up and take them with you to a potluck, tailgate party, or even to a church function (the little kids LOVE my small hand-held snacks!)
Hope you enjoy this recipe for Pigs in a Blanket!
- 1 package of cocktail weenies (like Little Smokies)
- 2 tubes of crescent roll dough
- Preheat the oven to 400 degrees.
- Separate the crescent rolls into triangles. Cut each triangle into smaller triangles (you should have 32 by the time you are finished.)
- Wrap each weenie in a triangle.
- Place on a baking sheet and bake for 10-14 minutes or until the crust is golden brown.
Have you ever made anything similar to Pigs in a Blanket?
I am a big fan of spinach and artichoke dip. I had my first taste of it at a women’s luncheon. I turned my nose up at the thought of eating anything that was green, but when I took that first bite, I was hooked
Today for the SRC challenge, I decided to make The Tasty Cheapskate’s Hot Spinach and Artichoke Dip. I did not change a thing when making this delicious appetizer! More than anything, I can make this my entire dinner — what about you?
- 8 oz cream cheese
- ¼ C mayo
- ½ C mozzarella cheese
- ½ C Parmesan cheese
- 1 can artichoke hearts, drained and chopped a bit
- 1 pkg frozen spinach, dethawed with the water squeezed out (or 4 C baby spinach, chopped small or cooked till wilted)
- 1 clove garlic (or ½ tsp garlic powder in a pinch)
- salt and pepper to taste (feel free to taste before cooking–it’s still good, not quite transcendent yet, but still good)
- Beat cream cheese and mayo. Mix in garlic, salt, and pepper. Mix in cheeses. Mix in artichoke hearts and spinach.
- Mix it together well.
- Bake at 350 for 20-30 minutes until the edges are brown and bubbly.
As much as I love guacamole, I knew it was time to make it homemade. It can get pretty expensive when you buy the pre-packaged stuff. So I set out to make a delicious batch of the stuff.
Here’s a tip I learned: If you are not going to use all your avocado, leave the pit in the side you are not using. The pit will keep the avocado from turning brown!
Homemade guac beats out store bought any time!
- 3 avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- In a large bowl place the avocado and lime juice, and then toss to coat. Drain any lime juice that is at the bottom of the bowl, and reserve it for later -- just make sure that the avocados have been coated. Using a potato masher or a fork or some kind add the salt, cumin, and cayenne and mash. Now, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour before serving.
What have you been making lately?
I finally found a healthy hummus recipe that I LOVE. Of course, it helps that it has Mexican flavor This recipe for Jalapeno Cilantro Hummus will knock your socks off!
I have been secretly making delicious and healthy snacks for our family to help each one of us retrain how we eat. Last week as I was cleaning out the pantry and trying to use up what we had, I came across a can of chickpeas (or garbanzo beans) and started doing some research online of ways to make it have a Mexican flavor.
I paired with tortilla chips and it became a go-to snack for my family
- 1 15.5oz can of chickpeas or garbanzo beans
- 1 clove of garlic
- 1 handful of fresh cilantro
- 1 jalapeño, seeded
- Juice of 1 lemon
- 1 tsp. ground cumin
- ½ tsp. salt
- In a food processor add garlic and jalapeno and process until diced up. Add remaining ingredients and blend until all mixed well and a smooth consistency.
- You may need to add salt & pepper to your tasting.
- Refrigerate for at least an hour before serving.
Recipes like this are great for a snack, or if you are like me, eat them as a light dinner when you need something not so heavy. Beware though — once you start eating this dip, you will NOT want to stop
What is something you have made recently with chickpeas?
I am all about finding a new way to make something and it’s always a plus when I can do it and make it healthier. This recipe and super simple snack item fits both of those bills!
Let me tell you how I discovered my secret to Homemade Microwave Popcorn. It’s really easy to do, and I wish I would have known a long time ago how easy and inexpensive it is!
Our heating and cooling unit has been out for a while so we are not using the stove to fix any food. We are using our microwave, the grill, and just eating cold stuff or going out to eat (it’s a rough sacrifice I know!). Anyway, that is when I discovered that you can make homemade microwave popcorn with 2 simple ingredients:
- popcorn kernels
- brown paper bags
Here is how you can make your own homemade microwave popcorn!
No need to buy the cardboard tasting popcorn at the store! Create your own homemade microwave popcorn.
- 1/2 cup of popcorn kernels
- 1 brown paper lunch bag
- Take your kernels and place in the brown bag. Fold it over twice and place in the microwave and hit your popcorn button.
- Listen to kernels pop and remove once the popping has slowed to 1 to 2 seconds in between popping.
- Season with fresh butter and salt for the perfect popped taste every time!
I made a new recipe this week that involves potatoes — sweet potatoes that is!
I’m trying to find foods to eat that are healthier and not take away my favorite flavors. That is when I discovered Sweet Potato Chips — homemade of course!
These little guys are absolutely scrumptious. Be careful though, or you might wind up burning them. It does not take long at all for them to cook in the fryer. Next time, I am going to try and bake them in the oven as french fries and see what happens.
Here is the recipe!
These chips are SO much healthier than other chips out there. AND they are delicious :)
- 2 large sweet potatoes
- oil for frying
- Peel your sweet potatoes and then slice them super thin using a mandolin.
- Heat your oil and then fry in batches until they are crisp.
- Remove from oil with a slotted spoon onto a paper towel and then sprinkle with salt while they are still hot.
- Remove to a plate and allow to cool for a few minutes to crisp up a little more. Then enjoy!
I am a lover of avocados! I used to hate them, but somewhere along the lines I grew to love their taste and texture in my food. I recently discovered baked avocado fries and all I can to you is that they are SO scrumptious!
- ¼ cup flour
- 1 tsp kosher salt
- 2 large eggs, beaten
- 1¼ cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into ½-in. wedges
- Grated parmesan for serving
- Preheat the oven to 450.
- Coat all the avocado slices in the flour, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown. You may need to flip them during the cooking time.
Serving avocados is a great way to get your daily intake of fats in. I eat them now on just about anything — sandwiches, as a dip, as a spread, in a salad — you name it and I am eating it.
Do you eat avocados? What is your favorite recipe?
I love making my own homemade version of store bought items. There is just something satisfying about being able to create something from scratch — or almost from scratch.
Yesterday, I experimented with making my own nacho style chips. I found the recipe in one of my Taste of Home Magazines.
You will not be able to eat just one.
To make, start by cutting your corn tortillas into fourths. Its easiest if you just stack them up and then use a big knife to cut them down the center. After cutting them, then lay them on a baking sheet and spray with cooking spray.
Next, get all your spices together and mix them up in a pretty pink bowl like mine (Just kidding! I like my pink bowl that I use for spice mixing)
After getting all your spices mixed up, then sprinkle them on your tortilla triangles. Be generous and really put a lot on there. It makes it taste SO good
Now you can bake them off and enjoy them with some soup or guacamole (I did it with a little of both!).
I served these chips with a new recipe I made which I will share tomorrow — Chicken Taco Soup!
- 1/2 teaspoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 4 corn tortillas (6 inches)
- Cooking spray
- In a small bowl, combine the first six ingredients. Stack the tortillas; cut into four wedges. Arrange in a single layer on a baking sheet covered with parchment paper.
- Spritz the wedges with cooking spray; sprinkle with seasoning mixture. Bake at 375° for 9-10 minutes or until lightly browned.