Stove Top Tortilla Chips

 This is a great recipe for game day for anytime  

8 - 10 corn tortillas
1/8 - 1/4 tsp. each: salt, pepper (adjust to taste)
1/8 - 1/3 c. oil (adjust amount needed)
Non stick cooking spray


In a measuring cup combine: oil, salt, pepper, stir to mix. 

Brush both sides of corn tortillas with oil mixture. 

Cut corn tortillas into 6 - 8 wedges with a clean kitchen scissors. 

Heat skillet over medium high heat, lower heat to medium or medium low, spray skillet with non stick spray.

Add tortillas chips in batches and fry on 1 side for 1 - 2 min.

Flip chips over and fry on other side or 1 - 2 min more.

Keep an eye on chips so they don’t burn.

Transfer tortillas chips to a a paper towel lined plate to drain excess oil. 

Serve with your favorite salsa for dip.

Serves 6 - 8. 

Hello Again Beef Tacos

This week a made a beef roast for dinner.

I used the left over roast for tacos.

Fillings

2 c. shredded beef 

1 lime,  juiced and zested

1/8 - 1/4 tsp. each: salt, pepper

1/8 tsp. red pepper flakes

1 clove crushed, chopped garlic

1 T. Worcestershire sauce

Fixings

8 corn tortillas 

1/2c. each: shredded lettuce, shredded cheese, diced tomatoes, sour cream, salsa


 Peel, crush and chop garlic.

Zest lime and cut lime in half, set aside.

Place beef in a clean bowl and shred beef with clean fork or clean hands. 

Add salt, pepper, Worcestershire sauce, red pepper flakes, garlic and zest to bowl.

Squeeze lime over beef and mix with a clean fork to coat beef.

Place bowl in microwave and cook for 1 - 2 min or until heated.

Scoop beef into corn tortillas.  

Top with your favorite fixings and enjoy!

Serves 4.

Dipping Oil

This is perfect to dip bread in or drizzle over pasta.

1/3 c. oil

1/2 tsp. balsamic vinegar 

1/4 tsp. each: salt, pepper, oregano, basil, dried basil, dried parsley,

Pinch red pepper flakes

1 clove crushed chopped fresh garlic

Crush, peel, chop garlic, set aside.

In a clean bowl, combine ingredients, mix well with a clean fork. 

To serve:

 Pour into 4 small clean bowls, serve with nice bread.

Serves 4.

Broasted Squash Seeds

 This is the perfect time of the year for squash.

You don’t have to throw out the seeds, you can roast them.

2 c. squash seeds

1/8 c. oil

1/4- 1/2 tsp. each: salt, pepper

1/2 tsp. granulated garlic

Cut squash in half and scoop out seeds with a clean spoon. 

Place seeds in colander and rinse off.

Let drain in colander for 1 hr. 

Preheat oven to 350 F. 

In mixing bowl combine seeds, oil. 

Mix well to coat seeds.

Spread seeds on baking sheet evenly.

 Sprinkle salt, parsley, garlic on seeds on both sides of seeds.

Place seeds in oven and broast for 30 - 40 min. or until done.

Serves 4.

Recipe To Help Florida

Prayers, thoughts, peace for everybody dealing with the aftermath of Hurricane Ian.

The hurricane devastated many and left Lorida residents with homes flooded and damaged..

On the left side of the website are links to charities that are helping families.

Whatever you can do to help will be greatly appreciated. 

Thank you for helping.

Fried Tomatoes

 This is great for supper, a get together or anytime.

I’ve used roma tomatoes, but you can you use what firm tomatoes you prefer too.

4 Roma tomatoes

1 - 1 1/4 c. flour
1 - 2 eggs
2 -  3 T. oil (adjust amount needed)
1/8 - 1/4 tsp. each: salt, pepper
1/8 tsp. each: paprika, dried parsley, granulated garlic

Pinch each: turmeric, red pepper flakes 

In a bowl crack 1 egg, half of salt, pepper. 

Beat with a fork to mix.

Rinse tomatoes, pat dry with a paper towel.

Cut tomatoes into slices.

In a bowl combine flour, the rest of salt, pepper, herbs and spices.

Dredge tomatoes on both sides with the egg.

Dredge tomatoes lightly on both sides with flour.

Preheat skillet to medium high heat.

Lower heat to medium, add oil.

Cook tomatoes in batches on one side for 3 - 5 minutes.

Flip over and cook tomatoes on other side for 3 - 5 minutes or until golden brown.

Remove tomatoes from pan and place on a paper towel lined plate.

Serves 4.

Simply Gazpacho

Gazpacho is a vegetable soup that is made with fresh tomatoes. 

I used canned diced tomatoes, but you can use fresh tomatoes if desired instead.

 Enjoy!

4 c. ( 2 cans) diced tomatoes
1 clove garlic (crushed and chopped)
1/4 tsp. pepper
1/8 - 1/4 tsp. salt (optional)
1/2 cucumber chopped
1/ 8 c. green onion chopped
1 each: roma tomato chopped, onion choppef, bell pepper chopped
1/2 tsp. diced jalapeno pepper (optional)

1/8 - 1/4 c. olive oil

1 T. red wine vinegar

Trim ends from and cut cucumber in half lengthwise, chop and place in blender. 

Rinse, prepare remaining vegetables and add to blender too. 

Open up canned tomatoes, add to vegetables. 

Add vinegar to blender.

Turn on blender to purée for 15 - 20 sec or until blended.

Remove lid from blender, add oil.

 Blend soup for 15 - 20 seconds more until smooth.

Pour soup into a clean serving bowl and chill in refrigerator until ready to serve.

Makes 4 servings.