Homemade Tortilla Chips Recipe

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Crisp and warm, these homemade tortilla chips are fresher than store-bought. And they're easier than you might think!

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Tortilla Chips, Homemade
Course Appetizer, Snack
Cuisine Mexican
Servings
Ingredients
Course Appetizer, Snack
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Cut tortilla rounds into triangles.
  2. Toss lightly and let dry slightly.
  3. While tortilla triangles are drying, heat one or two inches of neutral cooking oil to 365F in a heavy pot or skillet.
  4. Carefully slide several tortilla triangles into the oil, enough to fill the surface in a single layer. Do not crowd the pan. The tortillas WILL sizzle and pop. Use a splatter screen if you have one.
  5. After a minute or two, use a long-handled tongs to turn each piece. Let fry another minute or two until slightly brown and crispy.
  6. Remove chips from oil with a slotted spoon or strainer and put in a colander lined with paper towels. Sprinkle with a very small pinch of salt and toss lightly.
  7. Serve warm immediately with your favorite dip or let cool completely and seal tightly in a plastic bag. Use within three days.
Recipe Notes

This method works with commercially-packaged tortillas or with homemade tortillas. It even works with flour tortillas - frying time will be less than for the corn tortillas.

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Salsa Verde Recipe, Mexican Green Salsa Made with Tomatillos

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Fresh Mexican salsa verde is green salsa made with tomatillos instead of tomatoes. Make it hot or mild. Either way, it's tangy and goes good on chips, in tacos, over tamales or as a sauce for any meat. It's suitable for vegans and vegetarians, too.

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Salsa Verde, Mexican Green Salsa with Tomatillos Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Instructions
  1. Peel, rinse and dry the tomatillos.
  2. Preheat a cast-iron skillet over high heat for 5 minutes.
  3. Dry-roast the tomatillos, peppers, unpeeled garlic cloves and onion pieces in the hot skillet, turning every 2 minutes with tongs to char on most of the surfaces. Do not allow to burn.
  4. Tent with foil and let rest for 10 minutes.
  5. Remove the stem from the peppers and slice in half. If desired, remove seeds and pith. Removing the seeds and pith reduces the spiciness and heat of the salsa verde. Leave the seeds and pith intact for a very hot salsa.
  6. Place the tomatillos, peppers and onions into the bowl of a food processor. Peel garlic and add to other ingredients. Pulse 2 to 4 times to chop.
  7. Add salt and cilantro to the food processor bowl.
  8. Pulse quickly 4 to 6 more times until a coarse puree forms.
  9. Transfer the salsa to a serving dish and serve immediately while still warm or refrigerate and serve chilled.
Recipe Notes

When buying, choose very firm tomatillos with the papery husk intact. They can range in size from very small, like cherry tomatoes, to extremely large, like beefsteak tomatoes. I tend toward the medium ones, but all of them will give you good results.

When you peel the satisfyingly crinkly paper covering off the tomatillos, your fingers and the tomatillos inside will be sticky, kind of like a tree-sap stickiness. But it rinses right off with water. Peel back the cover and yank the stem; the whole thing comes off at once. Then make this salsa. You won't regret it!

For raw vegan diets, skip the dry-roasting process. Salsa verde is good without the char as well.

Use any kind of chili pepper. Jalapenos are milder than serranos, but you can use poblanos, too.

Salsa verde will keep in the refrigerator for about 3 days if sealed tightly.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted

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How to make crunchy, savory vegetarian roasted brussels sprouts. The sprouts, a member of the cabbage family, have a mild flavor and are a hit for an appetizer or a side dish. Pair them with my easy sriracha aoli for a party snack or weekday side.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Trim ends off sprouts and cut them in half lengthwise.
  3. Toss Brussels sprouts with oil, salt, pepper and seasoning on a rimmed baking sheet. Shallow pans are best.
  4. Roast for 20 minutes then stir.
  5. Roast another 15 minutes until sprouts are brown and crispy but not burnt.
  6. Serve warm with spicy sriracha aioli or your choice of sauce.
Recipe Notes

Loosen lots of leaves from the sprouts before roasting. They get very brown, crispy and delicious!

Omit the Italian seasoning or use a different blend, such as a Mediterranean style seasoning mix instead to vary the flavor.

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Sriracha Aoli Dip Sauce Recipe

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A quick, spicy sriracha dip to whip up for crispy roasted brussels sprouts, wings, fries, onion straws or other snacks and appetizers.

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Sriracha Aoli Dip Sauce Recipe
A spicy, creamy hot-yet-cool quick dip for topping roasted brussels sprouts, fries, onion straws and other appetizers and side dishes.
Course Appetizer, Sauce
Cuisine American, Asian
Prep Time 5 minutes
Servings
cup
Ingredients
Course Appetizer, Sauce
Cuisine American, Asian
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Combine mayo and sriracha. Stir til creamy and well mixed. Serve over fries, brussels sprouts, onion straws, wings or anything you want to add a creamy zing to.
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Deviled Egg “Devil Chix” Recipe

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These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

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Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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Pecan Stilton Crackers Recipe

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Recipe for homemade Stilton pecan crackers from scratch. These crackers taste better than anything you can buy! The dough and the baked crackers can be made ahead and frozen for several weeks in advance of any party or gathering.

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Crackers, Pecan Stilton, Recipe
Course Appetizer, Snack
Cuisine American
Servings
Ingredients
Course Appetizer, Snack
Cuisine American
Servings
Ingredients
Instructions
  1. Combine butter and flour in food processor. Pulse for 30 seconds or to the consistency of cornmeal.
  2. Add Stilton and pulse until dough forms a ball.
  3. Turn dough out onto floured surface. Divide in half and roll each half into cylinder about 7 inches long. Dough will be sticky but easy to handle.
  4. Line a sheet pan with parchment and scatter chopped pecans evenly over it. Roll dough cylinders in turn in the pecans until coated.
  5. Wrap the dough in parchment or plastic wrap and chill for 1 hour.
  6. Preheat oven to 350 F.
  7. Unwrap chilled dough, trim ends and cut into ¼-inch slices.
  8. Line a sheet pan with parchment and place slices about 1 inch apart on pan.
  9. Bake 18-20 minutes or until golden brown. Be careful not to overbake.
  10. Remove from oven and let cool on the pan. Crackers will firm up as they cool.
Recipe Notes

Store in airtight container for up to 5 days.

Substitute Maytag or Gorgonzola in place of the Stilton for a similar taste.

Serve with roasted peaches, nectarines or plums and some crème fraiche. Garnish with chopped chives.

Pair with your favorite wine.

Keep some dough in the freezer for unexpected guests.

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Rosemary Pine Nut Crackers Recipe

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Make delicious, savory rosemary pine nut crackers at home from scratch. More tasty than commercial crackers plus simple and easy with this recipe.

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Crackers, Rosemary Pine Nut, Recipe
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 1 hour
Servings
dozen crackers
Ingredients
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 1 hour
Servings
dozen crackers
Ingredients
Instructions
  1. Mix flour, cornmeal, sugar and salt in a bowl. Set aside.
  2. Use an electric mixer to whip the butter until light and smooth.
  3. Add half the flour mixture to the butter and mix just until combined.
  4. Add the rosemary, pine nuts, egg, egg yolks and pepper. Mix until just combined.
  5. Add rest of flour mixture until just combined. Dough should not be dry. If it crumbles, add 1 teaspoon of water at a time until it is moist and doesn’t crumble when pinched.
  6. Divide dough in half. Flatten it into thick rectangles. Wrap each rectangle in plastic wrap. Refrigerate for at least 1 hour.
  7. Preheat oven to 325 F (160 C).
  8. Unwrap one rectangle of dough on floured surface. Roll to ¼-inch (0.6 cm) thick.
  9. Cut out crackers with cookie cutter. Place on parchment-lined baking sheet.
  10. Bake until golden, about 20-25 minutes. Let cool and store in airtight container.
Recipe Notes

Use fresh rosemary and chop it very finely for max flavor and to avoid getting rosemary leaves in your teeth when you eat them.

This dough freezes well if wrapped tightly. It will keep for 2-3 months. Thaw it out and bake up the crackers if you need a gift or have unexpected guests.

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Rosemary Mozzarella Cubes Appetizer

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Another quick, easy, make-ahead appetizer to set on a buffet for holiday parties or any time. Goes great with wine.

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Mozzarella Cubes, Rosemary, Appetizer Recipe
Course Appetizer
Cuisine Italian
Servings
Ingredients
Course Appetizer
Cuisine Italian
Servings
Ingredients
Instructions
  1. Combine cheese, rosemary, pepper, garlic and oil in a bowl.
  2. Toss to coat.
  3. Refrigerate for at least an hour up to 12 hours before serving. The longer it chills, the more intense the flavor.
  4. Stir again to coat and serve alongside crackers, pickles and other items on an appetizer tray.
Recipe Notes

Don't use fresh mozzarella for this; it's much better to use the low-moisture variety.

A fancy, flavorful, green olive oil is best to enhance the strong, Italian flavors of this recipe.

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No-Bake Seasoned Saltine Crackers

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Fast, cheap and easy crackers for appetizers like cheese, pickles, olives and deli meats; great for holiday tables or snack trays any time of year. Requires no baking or cooking.

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Crackers, No-Bake Seasoned Saltine Recipe
Course Appetizer, Snack
Cuisine American
Servings
Ingredients
Course Appetizer, Snack
Cuisine American
Servings
Ingredients
Instructions
  1. Put crackers in large bowl with tight-fitting lid.
  2. In smaller, separate bowl, whisk oil, garlic powder, pepper flakes and dressing mix together.
  3. Drizzle dressing over crackers and gently stir them with large spoon.
  4. Seal the bowl and turn every 15 to 30 minutes until dressing is absorbed, about 5 or 6 turns.
  5. Serve with cheese, deli meat or other toppings as appetizers.
Recipe Notes

Use saltines without the salt on top; these crackers turn out pretty salty, so don't make it worse! You might even want to cut the amount of ranch dressing mix in half if you are watching your salt intake.

Serve these with my mozzarella/rosemary cubes cheese appetizer.

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Radi, Spiral-cut White Radish Recipe

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Spiral cut a raw, white radish, sprinkle with salt and chives and you have one of Bavaria's favorite snacks. Tons of these are consumed during beer fests, especially Oktoberfest, all over Germany. Use a diakon if you can't find a German radish.

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Radish, White, Spiral-Cut (Radi) Recipe
Course Appetizer
Prep Time 15 minutes
Servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Set up the spiral cutter.
  2. Insert the washed and peeled white radish into the machine according to the manufacturer's instructions.
  3. Turn the machine or the radish, depending on the type of spiral cutter you have.
  4. Pile the resulting spiral-cut radish on a plate. Sprinkle liberally with salt and fresh-cut chives. Serve with cold beer and pretzels or as an appetizer or side dish for whatever you choose.
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