Spoon remaining salsa mixture over the enchiladas, spreading the sauce
over each tortilla with the back of the spoon.
Not exact matches
My perfect breakfast is Carnitas
with two
over easy eggs, pinto beans, warm flour
tortillas and fresh hot salsa.
Afternoon snacks / / slice of banana bread
with coconut butter right around 4 pm + jam and a
tortilla with mashed avocado and hot sauce an hour so later to hold me
over till dinner
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice
over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the
tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut
tortilla sheets 7) Place greased cut
tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast
tortilla chips until crispy and slightly golden brown 9) Serve dip
with toasted
tortilla chips
Veggie chicken
with buffalo sauce, black beans, cheese, cilantro, and jalapenos
over tortilla chips.
Squeeze fresh lime juice
over and enjoy
with a few
tortilla chips.
Serve this salsa
with tortilla chips, spoon it
over grilled meats, tacos or veggies or add some to kick up homemade guacamole.
Drizzle a bit of spicy salsa
over your avocado toast, then top
with crushed
tortilla chips.
You can serve this
with tortillas to make tacos (I tried Siete Foods Almond Flour
tortillas recently and they are deelish but oh - so - expensive) or
over rice / quinoa for a burrito bowl type of deal.
Most recently, we convened at the Gelpi's lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips
with Coronoas shots of tequila (for Juan and me — my first in my entire life, late bloomer that I am),
tortilla soup
with roasted pepitas — veganized from a recipe my mother got from the Mansion on Turtle Creek in Dallas — Juan's seitan mole
over herbed rice, homemade
tortillas, and, for dessert, Barbara's apple - oatmeal crisp and my flan.
My husband who is not gluten free actually prefers
tortillas made
with Otto's
over any others.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn
Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Surf «n turf nachos
with spicy seasoned, grilled steak and shrimp
over hardy, crispy corn
tortillas, and a special cheese sauce full of avocados and Mexican cotija cheese.
Divide the cheese among the
tortillas, top
with the eggs, and spoon
over as much salsa as you'd like.
Pour the remaining sauce
over the top of the rolled
tortillas, and sprinkle
with the remaining cheeses.
In a separate skillet, heat butter
over medium high heat or coat outside of
tortilla with cooking spray.
-LSB-...] and Chicken Sausage Hash, Sweet and Savory Blueberry
Tortilla, Buffalo Chicken Egg White Muffins, Paleo Pulled Pork
with fried eggs and avocado, Smoked Salmon Breakfast Scramble
Over Sweet Potato Hash, Homemade -LSB-...]
Chili
over tortilla chips
with cheese — I think I'll stop drooling now.
we do the tacos different, we just add salt pepper n ground cumin to mashed potatoes, heat
tortilla so its pliable then add about table spoon potatoe mixture, then fold
over, heat grease then when done
with all the tacos your gonna make, you take tongs and fry you can take a tooth pick to hold together is needed, we also do this
with flautas, then we fill
with everything using cotija cheese n cabbage no lettace, also green tomatillo salsa mmmmmmmmmmmmmmmmm
You can dunk
tortilla chips in or spoon it
over fish tacos or scrambled eggs or serve it
with some rice and beans and grilled peppers.
Using a spoon, spread 1/2 pinto bean puree
over the
tortillas, then top
with 1/2 the amount corn, 1/2 the amount black beans, 1/2 the amount chopped cubanelle pepper and 1/3 amount of cheese.
-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply
with green salsa, lime wedges and sliced avocado on corn
tortillas lightly charred
over an open gas flame on the stove.
We've been enjoying this awesome
Tortilla Party Bowl for a long time now... it kind of really goes
with our movie nights or when friends come
over.
I love serving this dip
with tortilla chips, but you can also pour it
over your black bean enchiladas.
To serve, heat the
tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast
over an open flame) and fill
with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.
Each
tortilla is spread
with some smashed avocado (just enough for a little richness, and to help the quesadilla stick together when it's folded
over), and a hella lot of chopped broccoli and spinach.
Today I made this unda - style by mixing an egg
with plain yogurt, milk, and a little roasted - red - pepper hummus and cooked it gently like an omelet, then put spinach and a corn
tortilla on it before turning it
over.
Spoon it
over eggs scrambled
with tortillas and cheese and have migas for breakfast < — did that yesterday.
It's easy to to let the kids enjoy
with tortillas or
over rice (hello Taco Tuesday), and for me and Mr. Wholesomelicious we ate
over roasted sweet potatoes
with lots of extras (avocados, salsa).
When all
tortillas are arrange spoon more sauce
over the top, garnish
with queso and sliced onions.
Serve
over rice, in a salad, or
with a
tortilla.
Heat the
tortilla for two minutes, flip
over carefully (top the pan
with a large plate and invert if necessary) and heat until the cheese is starting to melt and everything is warmed through.
Sprinkle each
tortilla with cheese and heat
over a dry skillet until the cheese has melted and the
tortillas are golden brown.
So I'm raving
over this Mexican inspired
tortilla soup - it's absolutely bursting
with healthy ingredients from black beans and tofu to corn and peppers.
Two soft - fried corn
tortillas with roasted tomato salsa, two eggs
over easy, refried beans, dry jack cheese, sour cream and avocado
two soft - fried corn
tortillas with roasted tomato salsa, two eggs
over easy, refried beans, dry jack cheese, sour cream and avocado Only served until 2 pm
Place a second
tortilla over the first, pour about 3/4 cup chile sauce
over it, and top
with about 1/2 cup of cheese
over it.
Rub the
tortillas with the vegetable oil and set them directly
over a gas burner until they are slightly charred and hot, about 10 seconds, turning them
with tongs.
Check underside of
tortilla and when browned a bit, flip the half
with just cheese
over the half
with the chicken.
I used it
with Pork Carnitas, corn
tortillas & coleslaw — this dressing was drizzled (ok, heavily:)
over the slaw
Simple cook the filling, spread the filling
over tortillas, sprinkle them
with cheese and top
with another
tortilla.
Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just
with olive oil, salt, and pepper — warm some corn
tortillas directly on another burner, smash some fresh avocado onto the
tortillas, squeeze a little fresh lime juice
over the avocado, and top
with the chicken, for the easiest, basic - est chicken avocado tacos.
Spoon melted cheese
over turkey and finish by sprinkling
with tortilla chips.
Pour remaining tomatillo mixture
over filled
tortillas; sprinkle
with remaining cheese.
This chunky, flavorful Best Vegan Guacamole, can be served
with a salad,
over bean burritos,
with tortilla chips, nachos, you name it!
Several years ago I worked across the street from a tasty Mexican fast food restaurant, and I would walk
over nearly every day on my lunch break and get a giant cup of cold horchata and a bowl of chicken
tortilla soup
with a stack of freshly made
tortillas.
Top
with 2/3 cup filling on one half of each
tortilla, then fold
over tortillas, pressing edges together to enclose filling and form half - moons.
Toast the
tortillas in a small skillet
over medium - high heat, topping each
tortilla evenly
with the cheese, until the cheese melts and the
tortillas begin to crisp on the bottom, about 1 minute.
Spread remaining sauce
over tortillas and sprinkle
with remaining cheese.
He would slowly braise the rainbow - stemed greens
with sweet onions and garlic while warming the corn
tortillas over the wood - fired grill.