Nachos -Tortilla Chips

Left over tortillas are the perfect excuse for nachos or use store bought tortilla chips. After making the chips, guacamole, and cheese sauce everyone can simply place the chips on a plate and top them the way they like. Add any other topping you may like such as tomato salsa, cheese sauce, guacamole, refried beans, sour cream, olives, and tomato salsa.

Chips

6 Tortillas

Oil for frying

Cut each tortilla into 8 wedges. Heat oil in a skillet. Fry tortilla wedges for about 1 minute on each side in hot oil. You want them to be slightly brown and crunchy. Sprinkle chips with salt immediately after taking them from the oil.

If you would rather bake the chips- Lay the wedges in a single layer on a cookie sheet. Bake the wedges in 350° oven for about 20 min.

Enchiladas

I love enchiladas and these are so easy to pull together. They freeze wonderfully and make delicious leftovers. 


Enchiladas
5 Tortillas
4 cups Cheese
2 cups Black Beans
1 Squash
1 Bell Pepper
Sour Cream
3 cups Enchilada Sauce


Cut squash and peppers into bite size pieces or stripes. Pour a small amount of Enchilada Sauce in the bottom of a glass dish, just enough to cover the bottom. Heat tortilla slightly in a skillet. Place veggies, beans, and cheese in tortilla. Roll up tortillas and place in the glass dish seam side down. After placing all tortillas in the pan top with the rest of the sauce and cheese. Cook at 375° for 30 minutes. Serve with sour cream and avocado.

Egg Omlet Breakfast

Egg Omelet Breakfast

6 Eggs

3 tablespoons milk

1 tablespoon Olive oil

1 cup Veggies

1 cup shredded Cheese

¼ cup Cream Cheese

Whisk milk and eggs together. Heat oil in a large skillet. Pour eggs into skillet and cook until almost firm. Flip eggs and place veggies, cheese, and cream cheese on top. Fold omelet in half and place on plate. Cut into 4 pieces.

Serve with hash browns and toast

Dinner Biscuits

Dinner Biscuits

1 cup all purpose flour

1 cup wheat flour

1 tbs baking powder

2 tsp sugar

½ tsp cream of tarter

¼ tsp salt

½ tsp garlic, ½ tsp basil

½ cup softened butter

2/3 cup milk

Mix together all of the dry ingredients. Cut in the softened butter until thoroughly mixed. Make a well in the flour mixture and pour in the milk. Mix together forming a soft dough. Place dough on a lightly floured surface and knead till smooth. Roll out dough and cut into biscuits.

Bake or Freeze

Bake at 450 for 15 min

Burritos

This is another great dish for freezing.The ranchero sauce makes them moist and add an extra layer of flavor.

Burritos

4 Tortillas

2 cups shredded cheese

Refried Beans

Cooked Rice

Grilled veggies (zucchini, squash, tomato, peppers, corn, etc)

Ranchero Sauce

Avocado

Sour Cream

Place a small amount of each ingredient in each tortilla. Roll up the tortilla and place in a shallow dish. Continue with all 4 tortillas. Pour ranchero sauce over the tortillas and bake for 10-15 min at 350. Serve topped with sour cream or avocado slices.

To Freeze: Follow directions but do not bake. Tightly cover the dish and freeze. When ready to eat bake for 10-15 min longer then stated above.

Pesto Salad Dressing

I love The Old Spaghetti Factory Pesto Salad Dressing. On New Years we decided to try out the recipe and make it ourselves. It was absolutely wonderful and I will be making it again. I also think the mix could be used on my Pizza Salad instead of the Ranch Mix to make a wonderful Pesto Pizza Salad.

Pesto Dressing Mix
2 tablespoons grated Romano Cheese (you can also use Parmesan)
2 tablespoons dried basil
1/2 teaspoon salt
1 clove garlic minced
1/4 teaspoon paprika

Mix all ingredients together.

To Make Salad Dressing
Mix 1/2 cup milk with 1 tablespoon vinegar. Let sit for 10 min.
Or you can use 1/2 cup buttermilk instead of the milk and vinegar.
Whisk 1 cup mayonnaise with the milk mixture or the buttermilk until smooth.
Mix the Pesto mix with the mayonnaise mixture.
Store in refrigerator in an airtight container for up to a week.

Ranchero Sauce

I have used this sauce on nachos, burritos, and even as an enchilada sauce. It is a very mild sauce.

Ranchero Sauce

1 tbs butter

½ cup chopped onion

½ cup bell pepper

1 garlic clove

¼ tsp chili powder

½ tsp cumin
2 cups veggie broth

1 14oz can fire roasted tomatoes

¼ cup fresh cilantro

Melt butter in heavy large skillet over medium heat. Add veggies and spices and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens stirring frequently, about 20 minutes. Mix in cilantro.

Use immediately or store in an airtight container in the freezer.