Marinate 6-8 hours, then add jelly beans

January 25th was our 14th Wedding Anniversary. Our weekend had some really good plans and lots of fun should have been had.... but John ended up with a kidney stone so that shot everything to hell.

After 4 days of maoning and groaning and the unpleasantness that comes with kidney stones, John passed his stone Sunday morning. 

By then it was too late for anything to exciting for our weekend I decided that I'd make our anniversary dinner at home.

Our anniversary morning came and we had a full day of stuff to keep us busy. I watch my niece Sophie every day after her morning Kindergarten class so when we picked her up at 11:30 am John and I took her with us to have a nice breakfast out. Then back to our house.

I got a call from John's sister asking if Cooper could play and I didn't see why not so he came over. Cooper and Sophie play pretty good together for a while but then Cooper just wants to play with John. I sent Sophie over to play with the neighbors, and I went to the grocery store. After purchasing all the needed itrems I returned hme to make dinner.

Our beverages for rhe evening was Merlin's Treat. A mix of fruit juices and ginger ale.

For our main course we had: 

Chicken with Sun-Dried Tomato Cream Sauce

Fondant Potatoes

Rainbow Roasted Vegetables

and finally... Dessert: 

Chocolate Lava Cake 

with a scoop of Vanilla Ice Cream and fresh Raspberries

All the food was delicious. I was quite proud of myself... but later, the break out of hives reminded me that I need to look closer at the ingredients of things I eat since I am allergic to Sulfur. Thankfully two allergy pills stopped the hives before it got to bad.

hey hey Hey Hey

Hi. Its weird coming back to the blog after having been absent for so long. There is a lot that I could get caught up on, but at the same time I don’t even know what to start with…

For this edition of the blog I’m going to talk about food. Are you surprised?

John and I have eaten really well this last week with very few ingredients in the house. Its been fun playing “Chopped” with what there is in the house.

This weeks ingredient has been Chicken Tenders.

Yummy Meal #1:

Taco-ish Salad

Chicken Tenders

Homemade Taco Seasoning

Wild Rice (I use Lundberg Wild Blend)

Chopped Green Leaf/Romaine Lettuce

Salad Dressing of your choice

Corn (Steam-ables)

Corn Tortilla Chips

How To:

Cook Wild Rice according to package directions.

Microwave corn according to directions.

Heat a few tablespoons of Olive Oil in your nice cast iron pan. Sprinkle chicken tenders with taco seasoning. Rub it in really good. When oil in skillet is hot add chicken and cook for 6 minutes on each side letting it get all browned and yummy. Once they’re cooked through remove chicken from pan and let rest while you assemble salads.

Toss lettuce with a small amount of dressing until it is evenly coated.

Make a pile of lettuce on plate. Top that with a few big spoonful’s of Rice. Then add Corn. Chop chicken to bite size pieces and divide equally between plates. Serve with corn tortilla chips.

Eat and Enjoy.

Yummy Meal #2:

(adapted from THIS recipe. Mine is simpler.)

Fruity Balsamic Chicken

Chicken Tenders

Balsamic Vinegar

Fruit Jam/Preserves (I used Orange Marmalade)

Quinoa

How To:

Prepare Quinoa according to package directions. Replace water with chicken stock for more flavor.

Salt and pepper your chicken.

Heat a few tablespoons of Olive Oil in your skillet. When oil is hot add chicken and cook for 6 minutes on each side letting it get all browned and yummy.

When chicken is nearly cooked add to your pan several tablespoons of balsamic vinegar, and a few tablespoons of jam. Let it cook for a few minutes until jam is melted and incorporated into the vinegar. Turn your chicken over a few times to get it coated good.

I served this on a bed of Quinoa and drizzled the extra sauce from the pan on top. Easy and yummy. No frills, but it looks fancy.

Yummy Meal #3:

Taco Chicken with Marinara & Quinoa

Quinoa

Red Bell Pepper diced

Green Bell Pepper diced

Onion diced

Zucchini Diced

14 oz. Can Petite Diced Tomatoes

Chicken Tenders

Homemade Taco Seasoning

How To:

Prepare Quinoa according to package directions. Replace water with chicken stock for more flavor.

Sprinkle chicken tenders with taco seasoning. Rub it in really good. Let the chicken marinate while you cook your veggies.

Heat a few tablespoons of Olive Oil in your pan.

When oil in skillet is hot add onion and peppers and a generous sprinkle of salt. Let veggies cook until tender. (Mine were frozen so I had extra liquid in my pan. If they’re looking dry add some chicken stock.) once the veggies are soft add the Zucchini and then push your veggies to the side of the pan.

Add chicken and cook for 6 minutes on each side letting it get all browned and yummy.

Add Tomatoes. Cook until it is all warmed through. Remove chicken and let it rest.

Add the cooked quinoa to the marinara sauce and mix in completely. Cut chicken into bite size bits and serve over a generous helping of the Marinara Quinoa.

Just an FYI – The marinara sauce is delicious the next day too. I had my leftovers for lunch with a fried egg.

Well there are the food adventures for this week. I really do promise to come back and do some overviews of how our life has been, it’s just not going to be today.

Apple Crisp - Eating With Liz 2014

Liz’s Apple Crisp

8 apples - peeled, cored, sliced – Good choices: Cortlands, Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, Fuji and Pink Lady Apples (Use one kind or mix them.)

2 TBSP Butter for greasing pan

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

Topping:

1 cup sugar (white or brown, or a combination thereof)

1/2 teaspoon cinnamon

1/4 teaspoon salt

½ cup Oatmeal

1/2 cup (1 stick) butter cut in small pieces

·         Preheat oven 350 F

·         Make Topping First - Combine the flour, sugar, cinnamon, and salt in a bowl. Add butter. With a pastry blender or your fingers, rub butter into other ingredients until mixture resembles coarse crumbs.

·         Butter a 1½ quart baking dish, and spread the apples in it. Set aside.

·         Melt ½ cup butter in a sauce pan. Once butter is melted stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

·         Gently pour the caramel liquid over the apples.

·         Spread mixture evenly over apples

·         Bake 30 minutes or until the crust is browned.

*  I also like to make large quantities of the topping, minus the butter, and store it in a jar for later use. That way I can make a small batch when I feel like it. Just add butter.

Stuffed Peppers - Eating with Liz 2013

Yum! Stuffed green peppers.

Filling:
6 oz chicken precooked.
1 carrot.
1 celery stalk.
1/2 onion chopped.
Some chicken broth to keep moist.
all sauteed together with some olive oil until soft.
add 1 cup quinoa cooked.
Stuff two good size green peppers.
Bake 30 minutes @ 350° until peppers are soft.

Eat. makes 2.
Easily multiplied for more.


Yes. I improvised the entire recipe.

John added Parmesan cheese and soy sauce. But it is good without.

Best Cinnamon Rolls Ever... but I'm bias.

My Grandma Mc’s Doughnut & Sweet Roll Dough

 

Ingredients

6-7 cups Flour

½ cup Sugar

2 tsp. Salt

2 pkg. or 4½ tsp. Yeast 

1 cup Water

1 cup Milk

½ cup or 1 cube Butter

1 Egg

 

Instructions

 

Combine 2 cups flour, sugar, salt, and yeast.

Heat water, milk, and butter till warm. Add egg to liquid when slightly cool.

Add liquid to dry ingredients. Mix until the wet and dry are evenly incorporated.

Add 3 cups flour and continue mixing until the dough forms a ball.

Flour work surface and knead in extra 1½ - 2 cups of flour for 10 minutes. Dough should no longer be sticky to the touch, but should not be dry either.

Place dough in oiled bowl cover the bowl with plastic wrap and let rise for 1 hour. Punch down dough. Divide and shape as desired allow dough to rise again after shaping.  

Bake at 350 degree F for 30-35 minutes until golden brown.

 

The dough can be mixed in a high powered stand  mixer (kitchenade)

Start with 5 cups of flour, sugar, salt & yeast

Add wet ingredients

 

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

 

Mix using dough hook adding the additional flour until dough forms a ball. Allow mixer to continue kneading dough, adding flour and periodically pulling dough from hook for 10 minutes.

 

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

 

I usually punch down the dough several times during the raising process if I don’t have time to shape and bake at the moment.

 

Dough can also be stored in the refrigerator overnight (and up to 5 days) then allowed to come to room temperature and rise before shaping and baking.

 

---

 

Two Options or Choices:

 

1. Refrigerating or Freezing Unbaked Cinnamon Rolls:

 

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

 

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

 

2. Bake Immediately After Making:

 

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

 

Preheat oven to 350° degrees F. Bake approximately 30 - 35 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.

 

Remove from oven and let cool slightly. Spread Frosting over the cinnamon rolls while still warm.

 

Best served warm, but room temperature is also great! 

 

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Forming a Cinnamon Roll:

After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush (or your hands.) Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.

NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a serrated knife and saw very gently or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

---

 

Cinnamon Filling

 

Ingredients

 

½  cup butter, softened 

½  cup granulated sugar

½  cup firmly packed brown sugar

1½ tablespoons ground cinnamon

 

Preparation

 

Spread butter on rolled out dough.

Combine sugars and cinnamon until well blended.

 

 

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Cinnabon Frosting

 

Ingredients

 

1 pound Margarine, room temperature

1 pound cream cheese, room temperature

2 pound powdered sugar

2 teaspoon lemon juice

2 teaspoon vanilla extract

 

Instructions

 

Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer until combined and fluffy. Scrape down sides of bowl frequently. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

 

This makes a TON of frosting. It can easily be halved or quartered to make the amount needed. It is very good frosting so remember, more is better.

 

 

HELPFUL HINT: Buy your powdered sugar in 1 lb. bags or boxes. That way when a recipe calls for “1 Lb.” you can just dump in a bag and there is no measuring required.

 

 

Bon Appétit

 

Eating with Liz 2013: 8 Can Taco Soup

It’s homemade soup and bread season. I’m quite excited. I love making soups and bread so this is really my time of year. I’m looking forward to it getting a bit cooler outside so I don’t feel as bad turning on my oven.

 

Here is a fast soup recipe that we had for dinner last night. It serves about 6.

 

8 Can Taco Soup

 

Ingredients:

1 (15 oz.) can Black Beans, drained and rinsed

1 (15 oz.) can Pinto Beans, drained and rinsed

1 (14.5 oz.) can Petite Diced Tomatoes, drained

1 (15.25 oz.) can Sweet Corn, drained

1 (12.5 oz.) can White Chicken Breast, drained

1 (10.75 oz.) can Cream of Chicken Soup

1 (10 oz.) can Green Enchilada Sauce

1 (14 oz.) can Chicken Broth

1 packet Taco Seasoning

 

Directions:

Mix all ingredients together in a large pot.

Heat until warm, stirring occasionally.

Serve with Fritos, Sour Cream, and Cheese.

How do you make this yummy frosting!?

Vanilla Butter Cream  

 

1 cube butter*
1/2 cup solid pure vegetable shortening
1 lb bag powdered sugar (or 4 cups sifted)
1 tablespoon Meringue Powder (may substitute with cornstarch)
1 tsp vanilla (or more if you want more flavor, just subtract the extra vanilla from the water)
7 - 8 tsp milk* or water

Beat butter, shortening and liquids together until fluffy.

Add powdered sugar and meringue powder.

Beat until light and fluffy (About 3 minutes)

This makes a STIFF consistency frosting (used for making stand up things like flowers)

For MEDIUM consistency frosting (used for making pretty much every other decoration) add an additional 1 TBS of water.

For THIN consistency icing (best for frosting the body of the cake) add 2 TBS extra water.

To make it chocolate: Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended

 

 

 

* Because I'm now dairy free I use the following substitutions for my recipe:

 

ü      1 cup solid pure vegetable shortening

ü      Water only

ü      1 tsp Butter flavoring

 

 

For White Icing use CLEAR Vanilla Extract (or white food coloring)

 

 

This is the Wilton Buttercream recipe found on www.wilton.com

Eating With Liz 2012 - MoJo Marinade

Truth is… I actually never got to try this. However, everyone at my 4^th of July BBQ really liked it, and some liked it enough to ask for the recipe. Here it is:

MoJo Marinade         

½ cup Fresh Orange Juice

2 T Fresh Lime Juice

2 T Soy Sauce

2 T Extra Virgin Olive Oil

1 T Minced Garlic

½ t Hot Pepper Sauce

½ t Ground Cumin

¼ t Kosher Salt

¼ t Ground Black Pepper

Mix completely. Marinade for at least 1 hour.

Good on beef, pork, chicken, fish or vegetables.

~*~

What I did Different:

Frozen Orange Juice concentrate. No, I don't thaw it. I just toss it in as it is.

Lime Juice from the little green bottle in my fridge.

Used Freeze Dried Minced Garlic.

Tabasco Sauce for "Red Pepper Sauce" it may be the same thing, but I have no clue. I just added a few shakes since I know a lot of people aren't spicy fans.

Put all ingredients in a 1 gallon Ziploc Bag and squish/shake together. Add meat (or whatever) and let marinate for at least 1 hour.

Eating With Liz 2012 - Grilled Turkey Tenderloin

How do you feed a house full of kids and two extra adults on short notice? With stuff from the fridge of course. This little recipe was pulled from last weeks www.emeals.com menu of Portion Control for Two so remember if you're cooking for more than two you'll need to double it.

Grilled Turkey Tenderloin

 

1 T Light Brown Sugar

½ t Salt

½ t Ground Cumin

⅛ t Red Pepper

⅛ t Ground Ginger

⅛ t Coriander

1 T Olive Oil

12 oz Turkey Breast Tenderloin

 

Combine all ingredients, except olive oil & turkey. Brush turkey with olive oil & rub with brown sugar mixture. Grill over med-high heat for 10 min on each side or until inside reaches 165 degrees. Let rest for 10 min before cutting.

~*~

 

What I did differently:

 

First of all, since this recipe is for two I used the full 24 oz. Tenderloin instead of just the 12 oz. that is requested in the recipe.… which is really just two large turkey breasts in stead of one. Meaning I doubled my breast size, but what I failed to do was to double the rub amount. Which in this case is fine since neither my mom or dad are very adventurous foodies.

 

I used a few sprinkles of Cayenne Pepper as a substitute for the Red Pepper that I do not own.

 

Instead of brushing the breasts with Olive Oil I used my PAM Olive Oil Spray and just sprayed each side of the breast before rubbing on the seasoning. I love that stuff.

 

John threw these on the grill for 10 minutes a side just as the recipe suggested and they turned out perfect. I let them sit for 10-15 minutes while I finished getting the sides ready and then sliced them length-wise into beautiful delicious cuts of turkey.

 

For some side dishes I paired the turkey with a spattering of the following items:

 

Side Salad – With an option of Ranch dressing or Strawberry Vinaigrette.

Cantaloupe – That I happened to have in my fridge from a different recipe for the week.

Celery & Carrots – Leftovers from our 4^th of July party.

 

Baked Potato Slices: I baked the potatoes on High in the microwave using the "Baked Potato" button. When the microwave beeped I pulled them out and sliced them. I coated them in Olive Oil Spray and salt and pepper and threw them in a 400 degree oven for about 10 minutes to make them all crispy-ish.

 

All-in-all a pretty tasty well rounded meal for kids and adults.

 

~*~

 

And as always, if you're interested in Emeals use the button below to sign up and give me a little credit. Thanks!

Eating with Liz 2012 - Rosemary Pork Loin Chops

It has been a while since I have posted anything of real value on my blog. Oh well, it's summer time and I'd rather be on vacation, or lounging in a hammock in my back yard… but unfortunately I have stuff that needs to be done, plus work every day, and holidays, and weddings and life… yep, it's a busy time, but I'm loving it.

Here is a recipe we tried out this last week that we really enjoyed.

Rosemary Pork Loin Chops

6 servings

2 t fresh chopped rosemary

1 T minced garlic

1 t salt

½ t pepper

1 ½ lbs pork loin chops

Blend rosemary, garlic, salt and pepper into a paste and rub over both sides of the pork chops. Broil for 3 – 4 min on each side or until done.

Roasted Carrots

6 servings

2 lbs carrots, peeled & sliced

1 T minced garlic

2 T olive oil

Combine carrots, garlic & oil; place in a baking dish. Bake 40 min @ 375 or until done.

What did I do differently… ?

Well, first of all I made this for 2 instead of for 6 as the recipe suggests.

I sprinkled some Kosher Salt and Fresh Ground Pepper directly on to the chops. Next I chopped up the fresh rosemary and covered the chops with the cuttings and then rubbed it all in together. Flip, repeat.  No extra mixing bowl needed.

I did broil these in the oven, but being summer I thought it would be wise to throw these on the grill outside. Maybe next time. They were really tasty and super moist with the high fast cooking time.

Definitely a keeper.

Where did I get the recipe? www.emeals.com. If you're interested in signing up for their services use the icon below to link to their site and I get a little kick back towards my subscription price.

Eating with Liz 2012 - Taco Soup

Dinner with the Evans'. Something quick and easy for feeding hungry people.

Yes, this is another Emeals.com recipe, but what did you expect. I haven't been feeling very food adventurous lately if I have the desire/energy to cook anything at all. But this was rather good. Just as good as getting Taco Soup from anywhere else that uses silly ingredients and tastes just like this canned masterpiece…

Santa Fe Soup

1 lb ground beef, cooked

14 oz can diced tomatoes, undrained

28 oz can diced tomatoes, undrained

14 oz can of pinto beans, undrained

14 oz can of kidney beans, undrained

15 oz can corn, drained

1 packet taco seasoning

1 packet ranch dressing mix

In large soup pot, combine cooked beef, tomatoes, beans, corn, taco seasoning and ranch dip mix and heat thoroughly. Simmer 20 min.

Garnish

Sour cream

½ bag of Tortilla chips

What I did differently:

TIME SAVER TIP: Brown your hamburger with a little onion when you bring it home from the store, put it in freezer bags and stuff it in the freezer for later use. That way when it comes time for hamburger helper or something like this for a fast meal you just need to defrost and use, instead of defrost, brown then use. It has been so nice the last few weeks to know that I don't have to do that extra step. Last week I bought 2.57 lbs of ground beef, fried it up with some onion, and divided it into three quart sized zip close freezer bags. 2 cups each bag with a little extra left over to divide between them. Sure it may not be exact measurements for a pound of hamburger for this and a pound of hamburger for that, but with just me and John we don't need all that red meat anyway.

(I also have taken to cooking chicken and cubing the cooked chicken into bags for freezing. One day soon I'll leave whole breasts of chicken for freezing… I can't believe I hadn't thought of this before.)

I tossed the block of frozen ground beef into the pot. No defrosting. It melted during the 20 minute cooking time. Just stir it once in a while to disperse the beef throughout the soup.

I used frozen corn instead of canned corn. I just think it has a better texture. I measured it by dumping it into one of the empty bean cans and then adding enough water to fill the can completely. I probably could have added a little more, but it seemed to turn out alright.

Served with Cheese (for John only L)

Tofutti Sour Cream (Yes, that's sour cream made out of Tofu)

Tortilla Chips

This also would have been tasty with Fritos.

All in all a very quick, simple, and tasty meal all within 30 minutes. Yay!

This will go in the collection of "Use Again" recipes.

Eating with Liz 2012 - Crispy Panko Chicken

Food. Yep, we eat it at our house. This is something we ate last night:

 

Crispy Panko Chicken

2 servings

 

⅓ c Panko breadcrumbs

3 T shredded Parmesan

(2 t olive oil, ¼ t salt, ⅛ t pepper,

2 T Dijon mustard, 1 T water)

½ lb chicken breast meat, pound thin

 

In a shallow dish, toss together Panko, cheese, olive oil, salt & pepper. In another dish, combine mustard, & water. Coat chicken breasts in mustard mixture & dredge in Panko mix. Bake on a sprayed baking sheet 25 – 30 min @ 400 or until golden brown.

 

 

Wild Rice

6 oz box Uncle Ben's long grain & wild rice

Prepare rice as directed.

 

Cantaloupe

2 c diced cantaloupe, serve on the side

 

 

FYI - Panko crumbs are made by Kikkoman. I can't remember if I found them in the isle with the Asian food, or in the isle with the flour/bread crumbs. It was definitely in one of those two places.

 

What I did different…

 

I actually doubled the recipe so we could have leftovers for lunch. Not really any extra work, but let me just say, it was pretty good the second time around too.

 

I did not pound out my chicken. I just left the breasts round and plump like I found them. I don't know that it would have made that much of a difference.

 

Dredged the chicken through flour before the coating in mustard. This helps the mustard stay on better.

 

Rice-A-Roni – yeah, that's what I used. What do you want to make of it? It's what was on sale.  I followed the microwave instructions, and happily the rice, with very little effort on my part was done about the same time the chicken was.

 

We didn't eat cantaloupe. John doesn't like it and there wasn't any in the house.

 

Eating with Liz 2012 - Sausage & Cabbage Soup

It's that time again. I know you missed it… Here is the recipe of the day brought to you by www.emeals.com and the Portion Control Menu for Two. If you're interested in signing up for emeals.com please use the link at the bottom of this post so that I can be your referral.

 

Sausage & Cabbage Soup

Serving size 1.5 cup

3 servings

 

7 oz smoked turkey sausage, diced ½ inch cubes

1 c shredded coleslaw w/ carrots blend

2 green onions, sliced

3 c chicken broth

¼ t onion powder

⅛ t celery salt

⅛ t pepper

dash of nutmeg

hot sauce to taste

½ c uncooked small macaroni

 

In a sprayed stock pot, sauté sausage, coleslaw & green onions 4-5 min or until veggies are tender. Add broth & seasonings; bring to boil. Stir in macaroni; cook & stir often, 7-8 min or until macaroni is tender. Add hot sauce to taste. Serving: 1 ½ cup

 

 

Toasted Tortillas

Serving size: ½ large tortilla

 

1 ½ large soft taco size flour tortillas

No-stick spray

Seasoned salt

 

Spray tortillas with no-stick spray and sprinkle with seasoned salt to your taste. Cut into wedges; bake @ 350 until lightly browned.

 

~*~

 

This was oddly delicious. At first look at the recipe John said to me: "I wont eat that." But I told him that I would so it would be made and he'd just have to suffer through it. Well the recipe waited and waited for a week and a half to be made and finally last night we needed to use the cabbage in the fridge or else… so this got made.

 

What did I do differently:

 

Kielbasa Sausage. We've discovered that this has so much more flavor than the smoked sausage so when the choice comes up we usually buy he Kielbasa.

 

Celery. I didn't have any celery salt in the house and since it's not something I use often I opted not to buy any. I did have celery in my fridge so I used 1 stalk of celery diced up and thrown in at the beginning with everything else. And then some salt. I think it tasted just fine.

 

Chicken Broth. I added two 14.5oz cans. I didn't feel like measuring out 3 cups. This worked out just fine. Also, I think that if you don't cover you pot while boiling you loose a lot of liquid in the condensation.

 

Hot Sauce. I added about 4 shakes of Tabasco to the soup while it was cooking. When served I put the Tabasco on the table for an option. It seemed that John and I both added about 3 additional shakes to the soup to add a bit more flavor.

 

For the baked tortillas:

 

Olive Oil Cooking Spray. The regular cooking spray always smells like tuna to me so I don't use it very often. I did recently buy a can of Olive Oil Spray that I have grown rather fond of. (also, fyi, the baking spray is fantastic for cakes and whatnot.)

 

Kosher Salt. This salt is rather nice. It doesn't have so much of that "salty" flavor to it.

 

~*~

 

In the end dinner was quite tasty. It was fast. It probably only took about 20 minutes tops from beginning to end. It was filling. And as John pointed out, it seemed very Irish with the cabbage. Perhaps this could be our new St. Patrick's Day go-to food instead of Bangers and Mash.