RSS Feed

Tag Archives: easy

Easy Mexican Meals for Busy Days – Guest Post

So we’re basically the laziest bloggers ever! After not posting for more than a month, what’s one of the first things we do? Put up a guest post! But Allison has been waiting patiently for so long now, we just had to post one! We really like the topic, too, because really, who doesn’t like Mexican food? We’re sure your family will love her recipes too! Take it away, Allison!

————————————————–

I love Mexican food. Tex-Mex really. Since I am a native Texan it only makes sense that I

would love those flavors. However it is not just the taste of Mexican food that I love. I also love

it because it is so easy and quick to put together. Not only that but Mexican food is infinitely

customizable. From vegetarian versions to kid friendly meal ideas, Mexican food is great for any

occasion. Here are a few easy Mexican meals you can make in a snap:

Image

Tacos

Tacos are a family get-together favorite because they are so adaptable. No matter what taste you

have or what veggies you like you can be sure to load up a taco that is to your liking. Kids love

to use just the basic meat, cheese, lettuce and tomato combo but you can spice it up with salsa,

add some smooth guacamole and more. Here is a basic recipe that your family is sure to love:

Ingredients:

10 Small Corn Tortillas (Taco Shells) Soft or Hard

1 lb.Ground Beef (or Turkey or Refried Beans or Ground Chickpeas)

1 pkg.Taco Seasoning or 2 tbsp. Flour(Optional)

2 cups Shredded Cheese

1 jar Salsa (or Pico de Gallo)

1 cup Diced Tomatoes

2 cups Shredded Lettuce

½ cup Sliced Mushrooms

¼ cup Sliced Ripe (Black) Olives

1 cup Diced Onion

¼ cup Diced Green Bell Pepper

½ cup Sour Cream

½ cup Guacamole (or Avocado Slices)

Directions:

Tacos are easy because they are so versatile. You can assemble them ahead of time or allow

everyone to create their own. First you start with the meat. Ground chuck has the best flavor for

tacos. If you do not wish to use meat you can also use refried beans or ground chickpeas. Brown

the meat and pour off the grease. For a strong Mexican flavor add taco seasoning. For a less

spicy flavor add the flour. Make sure the flour is stirred into the meat well before serving. You

can also do without either. Next you need to prepare the shells. Crunchy shells can be purchased

next to the salsa in the international aisle. They need to be baked until crispy. Soft shells can be

purchased near the bread and must be fried before serving. Using a non-stick skillet spray the

pan with oil and cook each side until lightly brown. Shells will start to bubble when cooked. Let

everyone assemble their own flavor combinations. Or if you want to you can pre-make the tacos

by taking the uncooked crunchy shells, filling them with meat and cheese, and then baking ,

closely packed, in a casserole dish.

Image

Burritos

I love the chunky, crispy goodness of a burrito. A great meal to eat on the go it is also a tasty

dinner treat that you can whip up in no time flat. Although this recipe is able to feed up to ten

people, you can cut down the ingredients and just make one or two. You can even turn it into a

fun party meal by letting everyone make up their own and then baking them all together.

Ingredients:

10 Large Flour Tortillas

1 can Refried Beans or Ground Chickpeas

2 cups Spanish Rice

1 lb. Ground Beef (or Ground Turkey or Shredded Chicken)

1 pkg. Taco Seasoning or 2 tbsp. Flour (Optional)

2 cups Shredded Cheese

1 can Whole Kernel Corn (Drained Well)

½ cup Roughly Chopped Tomatoes

½ cup Roughly Chopped Mushrooms

¼ cup Whole Ripe (Black) Olives

1 cup Roughly Chopped Onion

¼ cup Roughly Chopped Green Bell Pepper

½ cup Sour Cream

½ cup Guacamole (or Avocado Slices)

1 jar Salsa (or Pico de Gallo)

2 cups Shredded Lettuce

Directions:

Burritos are both similar and different than tacos. First of all, after you cook the meat (following

the directions for the taco meat) you do not cook the shells. Flour tortillas for burritos are larger

than taco shells, about the size of a large dinner plate. Burritos are cooked fully assembled.

Preheat your oven to 375 degrees. Take the flour shell and start in the middle. Make sure you

leave room on the ends and sides. Do not overfill. Spread the bean paste first and then top with

meat and rice. Sprinkle on a thin layer of cheese and add the vegetables, excluding the lettuce.

The veggies should be rather large so that they will not get too soft in the baking process. Wrap

the burritos by folding in the top and bottom first and then wrapping the sides. Hold closed with

a toothpick. In a large casserole dish, place the burritos so that they are touching but not packed

too close. Cover with aluminum foil and bake for twenty minutes. Take off the foil and bake for

five to ten more minutes or until the shells turn golden brown. Serve with lettuce, sour cream,

avocado, and salsa.

Image

Corn Bread Casserole

This is another great meal for big crowds or hungry teens. This one is a hit and so simple to

throw together. With only a few ingredients you can make this up in minutes and have dinner on

the table. It is also very affordable and filling for those days that you need to stretch the budget.

Feel free to add in more veggies if you would like, but remember that salsa has lots of veggies in

it too!

Ingredients:

2 boxes Jiffy Corn Muffin Mix (2 Eggs and 2/3 cup Milk)

1 can Creamed Corn

1.5 lbs. Ground Beef (or Turkey)

1 cup Diced Onion

½ cup Diced Carrots

1 16 oz jar of Salsa

4 cups Shredded Cheese

Directions:

This tasty casserole makes enough for a crowd! It is very easy to make too. Preheat your oven to

350 degrees. Grease a 9 by 13 casserole dish. Prepare the Jiffy as directed and then stir in the can

of creamed corn. Set aside. Brown the meat, onions and carrots until cooked through. Drain off

grease. Add the jar of salsa and mix well. Pour meat mixture into casserole dish. Sprinkle on half

the cheese. Over that, pour half the Jiffy mix and spread until the meat mixture is well covered.

Sprinkle on the rest of the cheese and then pour on the rest of the Jiffy mix. Spread until Jiffy

mix reaches edges of pan. Bake for 25-35 minutes or until the cornbread is fully cooked.

Image

Mexican Casserole

Also known as Mexican lasagna, this tasty recipe can easily be supplemented by extra veggies

depending on what flavors your family likes. I love it because it is a great one pot meal that

freezes well too. Make a couple of batches of this and freeze one for later. You won’t regret it!

Ingredients:

1 lb. Ground Beef (or Turkey)

1 cup Chopped Onion

2 tbs. Taco Seasoning (Optional)

2 ½ cups Salsa

1 canBlack Beans or Red Kidney Beans(Rinsed and Drained)

¼ cup Italian Salad Dressing

1 can of Whole Kernel Corn (Drained)

¾ cup Sour Cream

6 Small (8 inches) Flour Tortillas

2 cups Shredded Cheese

1 cup Shredded Lettuce

½ cup Chopped Tomato

Directions:

Preheat your oven to 400 degrees. Grease a 9 by 13 casserole dish. In a large skillet brown the

meat and onion until cooked through. Drain off the grease and add the taco seasoning if desired.

Stir in the salsa, beans, corn, sour cream, and dressing until well mixed. Pour 1/3 of the meat

mixture into the casserole dish and spread thin. Take two flour tortillas and tear into bit sized

pieces or leave whole and spread over the meat layer. Sprinkle with 1/3 of the cheese. Repeat

until all layers are complete. Cover and bake for 25 minutes. Serve with lettuce and tomatoes.

These tasty Tex-Mex recipes are sure to become a hit with your family. Why not try out

something new and see how easy it is to have a great meal on the table in minutes!

Author Byline:

Blogging for was a natural progression for Allison once she graduated from college, as it

allowed her to combine her two passions: writing and children. She has enjoyed furthering

her writing career with http://www.nannyclassifieds.com. She can be in touch through e-mail

allison.nannyclassifieds@gmail.com.

———————————————-

Thanks so much Allison! We hope you all enjoy her recipes as much as we did!

~twosaucysisters

Advertisements

Masters of Disguise

Vegetables are good for you.

Duh

Obviously, one of the best ways to get a nice big helping of veggies is to nice, big salad.  But not everyone loves salad- we get that.  So what are all the non-salad lovers to do?

Disguise their salad in the form of something else…

DSCN6277

Something like pasta!

DSCN6273

Zucchini-noodle pasta, to be precise.  With diced tomatoes and pesto sauce.  And delicious turkey meatballs, of course!

DSCN6276

This is basically summer on a plate, people!  Because if you’re like us, you have a garden bursting with zucchini and tomatoes.  If not, you probably have a neighbour who would be happy to give you some.  At the very least, you most likely have a farmer’s market or grocery store near by that would be practically paying you to take them if they sold them for any cheaper!

DSCN6280

It really is amazing how noodle-like zucchini becomes when you slice it extra-thinly.  Whoever came up with the idea originally (because we are definitely not reinventing the wheel, here!) is a genius, and our hat goes off to him (or her!).

This is also a great dish for people who are trying to cut back on their carb consumption.  Of course, it also tastes really great with a crusty, multigrain loaf of bread on the side, too- which is obviously what we did.  (What can we say?  We are girls who love our carbs!)

DSCN6286

It is also a snap to prepare.  You can make the pesto up to a day or two beforehand if you wish, and you can cook the meatballs while you slice the zucchini.  Once each element is ready, its just a matter of throwing everything together!  Simple as that.

So is it pasta, or is it salad?  You could call it whatever you want- we’re going to call it delicious 😉

Zucchini Pesto Noodles with Turkey Meatballs

DSCN6286

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Serves: 6

Ingredients:

For the Pesto:

1 c. basil leaves
1/2 cup walnuts
2 tbsp lemon juice
1 clove garlic
1/4 tsp salt
1/3 c. olive oil
1 tbsp parmesan or nutritional yeast (optional)

For the Meatballs:

2 lbs lean ground turkey
2 tbsp fresh basil leaves
1/4 tsp salt
2 tbsp onion flakes
black pepper

For the Pasta:

3 large zucchini
3 tomatoes

Directions:

For the Pesto:

Lightly toast the walnuts and set aside to cool.  Mince the garlic and add it to a blender or food processor along with the basil, lemon juice, salt and cheese (if using).  Add the walnuts and begin blending.  When the walnuts have been ground up, start slowly adding the oil, with the motor running, until you have a smooth consistency that is neither too thick nor overly runny.  You may have to stop the motor to scrape down the sides once or twice.  Store in an air-tight container in the fridge until you are ready to use it.

For the Meatballs:

Using your hands, mash up the turkey so that you can form it into clumps that stick together.  Roughly chop the basil leaves and add them to the turkey mixture along with the other ingredients.  Taking about 1.5-2 tbsp of the mixture at a time, form the turkey into small balls.  Heat a large non-stick frying pan over medium heat.  Add the meatballs and cook for about 5 to 7 minutes, turning them so that they brown on all sides.  Place a lid over the pan and cook for another 5-7 minutes, or until they are cooked all the way through.

For the Pasta:

Using a mandolin or a vegetable peeler, slice or peel the zucchini length-wise into wide, very thin strips, stopping when you get to the center where all the seeds are.  Dice the tomatoes into small pieces.  Pour the pesto into the zucchini noodles and toss to coat all the strips evenly.  Place in the fridge until you are ready to serve.

When everything is ready, divide the zucchini evenly among 6 plates.  Top with diced tomatoes and meatballs, and serve.

(You can have the meatballs heated up or served cold, it is up to your own personal preference)

~twosaucysisters

Have you ever tried zucchini noodles?  What creative ways do you like to make sure you’re eating enough vegetables?

Simple Sunday: Another Summer Salad

This morning we were reminded just how much we love the Summer.  We went for a run and it was just so beautiful outside we felt like we could have run forever.  And we have to say that so far this has been one of the best running summers we have had in a long time.  Yes, the heat wave we had a couple weeks ago was a bit much (although we refuse to complain!), but that has gone away and left us with beautiful days like today.

But Summer isn’t just awesome because of its blue skies and warm temperatures.  The abundance of fresh fruits and vegetables that can be found at local stands on just about every corner cannot be discounted!  We know we’ve mentioned this many times before and we don’t mean to be repetitive, but every time we eat a fresh tomato from our own garden, or snack on juicy cherries from just down the road, we can’t help but be reminded of how delicious the summer is!

Which is why we made this salad- to showcase the season’s best!

DSCN6165

This salad brings together what in our minds are sort of like the three “stages” of summer produce.  First comes the asparagus in the spring (which is basically like early summer in our opinions!), then you start to get into more of the actual summer months and get strawberries, and then of course the summer is capped off with delicious, sweet corn.

DSCN6167

Of course, there are a million other fruits and veggies that make an appearance during those times, too, like fiddle heads and leafy greens in the spring, cherries, blueberries, raspberries and apricots mid-summer, and peaches are starting to hit the stands now too! 🙂

DSCN6171

Add some chicken and a little tahini drizzle and you’ve got yourself and easy, delicious and fresh-tasting summer meal!  And feel free to change it up a bit, too- local strawberries might be a little tougher to find now, but cherries are out full-force and would work wonderfully in this salad.  The idea is to use whatever summer produce you can find.

We hope you are enjoying your summer as much as we are, and be sure to hit up your local farmer’s market to take advantage of all this awesome food nature has to offer!

Strawberry Asparagus and Corn Salad

DSCN6165

Prep: 10 minutes
Cook: 20-30 minutes
Serves: 4-6

Ingredients:

1 bunch of asparagus, ends trimmed
1 tbsp olive oil
1 1/2 c. strawberries, sliced
1 c. corn (fresh or frozen)
1 clove of garlic, minced
salt and pepper

2 large boneless skinless chicken breasts
1/2 tsp garlic powder
salt and pepper

For the tahini drizzle:

3 tbsp tahini
1 tbsp balsamic vinegar
1/4 tsp garlic powder
salt and pepper
2-3 tbsp water

Directions:

Sprinkle the chicken with garlic powder, salt and pepper and bake in a 350F oven for 20-30 minutes, or until done.  Alternatively you can barbecue the chicken over medium heat for 20-30 minutes if you prefer.

Meanwhile, toss the asparagus in olive oil, salt and pepper.  Roast in the oven for about 15 minutes until they can be easily pierced with a fork, or grill over medium heat for 10-15 minutes.  Set aside.

In a frying pan over medium heat, add a small amount of olive oil.  Add the garlic and corn and saute until the corn begins to blacken a bit.  Turn off the heat and add the strawberries so they cook down just a little bit and release some of their juices into the corn.

Cut the asparagus into bit-sized pieces and add to the pan.  Season with salt and pepper and stir until everything is combined.  Slice the chicken and divide the salad onto separate plates.  Place the chicken on top and finish with the tahini drizzle.

For the Tahini Drizzle:

Combine all ingredients except the water and stir until fully combined.  Slowly add the water until the mixture is drippy but still slightly thick.  Drizzle over top of salad.

~twosaucysisters

What is your favourite part about Summer?  What is the weather like where you live?  How do you like to take advantage of these beautiful days?

Pesto to the Rescue

Every summer, we grow our own vegetable garden, and along side the garden we grow herbs in pots.  And every year we have grand ideas of how we are going to use these herbs in all of the dishes that we make.

And every year we end up with several pots of herbs that we barely touch.

This summer we are on a mission to change that!

DSCN6176

What requires a whole bunch of herbs, but is still easy to make and doesn’t require cooking (It’s hot. Who wants to turn on an oven, or even a stove-top!)?

DSCN6183

Pesto, that’s what!

And since we’re really indecisive and couldn’t decide which herb we wanted to include, we threw a few different ones in and hoped for the best.

DSCN6181

Lemon Basil, African Blue Basil, Sage and Arugula.  You want flavour?  You got it!  Paired with some toasted walnuts, garlic and a little lemon juice to finish it off- you will want to spread this stuff on everything.  But be sure to make a double-batch, because we’ve got a delicious summer meal coming your way that features this magnificent spread, and you’re going to want to use every last drop! 😉

Don’t have lemon basil or African Blue basil?  No problem!  Regular basil works just fine.  Don’t have an herb garden?  We’re betting you have a neighbour or two who would be happy to share their bounty with you 🙂

So go ahead and use 10 minutes to make this- then go and enjoy that summer sun!

Basil-Sage-Arugula-Walnut Pesto

DSCN6176

Time: 10 minutes
Makes: ~1/2 c.

Ingredients:

1/2 c walnuts, toasted
1/3 c. basil leaves
1/4 c. sage leaves
1/3 c. arugula
1/4 tsp salt
1 clove garlic, minced
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp water

Directions:

Put the walnuts, basil, sage, arugula, salt, garlic and lemon juice into a blender or food processor.  Blend on high until the mixture becomes mealy and starts to form a paste.  With the motor running, slowly add the olive oil.  If your pesto is still too thick after adding all of the olive oil, add the tablespoon of water.  Blend until the mixture is somewhat smooth. (it will still have some texture).  Store in a sealed container in the fridge for 2-3 days.

~twosaucysisters

Do you have an herb garden?  How do you use up all of your herbs?

Muffin Fix

Muffins are our answer to everything.

Need a quick lunch snack? Muffins.
Want a light breakfast?  Muffins.
Packing for a road trip? Muffins.
Bored?  Why not do some baking to pass the time?  Why not bake muffins?

DSCN6152

Our other answer to everything is chocolate and peanut butter.  Obviously.

DSCN6142

We don’t want to be redundant, or predictable, but our craving for chocolate and peanut butter is just never quite satisfied.  And we were baking these to share with a friend who’s favourite flavour combo also happens to be chocolate and peanut butter, so in our minds the decision was already made!

DSCN6155

So in case you haven’t guessed already, these are chocolate peanut butter muffins.

Make that chocolate peanut butter swirl with chocolate and peanut butter chips.

Whaddup.

DSCN6154

These little beauties are truly decadent.  And they’re the perfect snack to bring along for post-race snacking, Toronto road-tripping, beach-bumming and post-night-out-breakfasting.  All of which took place in a span of 24 hours this past weekend.

DSCN6156

So the real question is: can you ever have too many muffins?  No, no you cannot.  We suppose the other question is: can you ever have enough chocolate and peanut butter?  Again, the answer is no.  And these little snacks are the perfect marriage between the two.  Win-win!

Chocolate Peanut Butter Swirl Muffins

DSCN6155

Prep Time: 20 minutes
Bake time: 20-25 minutes
Makes: 19-24 muffins (depending on the size)

Ingredients:

For the Chocolate Batter:

1.5 cups whole wheat flour
1/2 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 c. white sugar
1/4 c. cocoa powder
1 egg, beaten
1 egg white
1 c. milk of choice
1 tsp vinegar
1/2 c. unsweetened applesauce
1/4 c. plain yogurt
1/4 c. honey
1 tsp vanilla extract
1/2 c. peanut butter chips

For the Peanut Butter Batter:

1.5 c. whole wheat flour
1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c. white sugar
1 egg. beaten
1 egg white
1 c. milk
1 tsp vinegar
1/2 c. apple sauce
1 tsp vanilla extract
1/2 c. peanut butter
1/2 c. semi-sweet chocolate chips.

Directions:

Preheat the oven to 350F.  Spray two muffins pans with non-stick cooking spray.

In two large bowls, combine the dry ingredients for both batters separately. In two separate smaller bowls, combine the wet ingredients for both batters separately.  Pour the wet ingredients for each batter into the bowls of dry ingredients. (You will have two bowls with two different batters).  Stir both bowls just until everything is combined and there are no dry spots.  Gently stir the chocolate chips into the peanut butter batter and the peanut butter chips into the chocolate batter.

Place a spoonful of the chocolate batter into each of your muffins tins, only filling the muffin tin about 1/3-1/2 full with the chocolate.  Now go along and top the chocolate batter with a spoonful of peanut butter batter.

Using a butter knife, gently swirl the two batters together.  Bake for 20-25 minutes, until the muffins are firm yet still soft.

~twosaucysisters

Do you like muffins?  When you have to make snacks, what are your go-to favourites?

How to Make Your Own Vegetable Stock

DSCN6041

We grew up in a home that went to great lengths to avoid wasting food.

Peanut butter jars were scraped clean with the spatula, yogurt containers were not allowed to be thrown away until every. last. drop. of yogurt had been consumed, crusts were never thrown away and even the crumbled cereal dust at the bottom of the box was eaten.

So maybe you can understand where we’re coming from when we say that seeing food (or anything, really) being wasted really bothers us.  Like when we would watch a food fight break out on a T.V. show as kids the first thing that would come to our minds is “that’s such a big waste of food!” Yes. That happened.

And don’t even get us started on the amount of food that we see getting thrown away at work!  Having cooked/served at a few restaurants now, the amount of food that we’ve seen get thrown away on a daily basis at any restaurant is enough to make our 8-year-old selves speachless!

While a restaurant can’t really do much about the food that gets brought back un-eaten, one place we worked at had a great system for using up veggie “scraps”.  You know, the outer peel of carrots,  the stems of herbs, the ribs and seeds of peppers- all the stuff that ordinarily you would just throw away?  They had several “stock pots” sitting around the kitchen, and when you would finish peeling and chopping a bunch of carrots, peppers, cucumbers, etc. you would throw the leftover parts that you aren’t using into the stock pot.  When the pot got full, it was covered and kept in the fridge and used later on to make vegetable stock.

What a great idea, right?

Since working there we have adopted a similar system, and now we always have healthy, low-sodium homemade vegetable broth on hand that costs basically nothing to make!  It’s a very simple process, so lets get started.

Step One: Get a plastic bag/bucket and fill ‘er up!

DSCN6023

So what usually falls into our stock bag?  Carrot peels, pepper stems, onion skins, the ends of celery stalks, cauliflower stems/leaves, herb stems, and when the bag is getting full and we know we’re going to be making stock really soon, we like to throw in some apple cores, too!  Just remember these two pointers:

1. Don’t put asparagus into your vegetable stock unless you know you will be making asparagus soup
2. Don’t put more than one broccoli stem into the pot, or else all you’ll taste is broccoli!

Step 2: Dump the veggie scraps into a pot and fill it with water.

DSCN6029

No need to measure, just fill it to about 1 inch from the top of the pot.  We also like to add a couple more chopped up garlic cloves at this step, to pump-up the flava!

Step 3: Bring to a boil, then reduce the heat to low and allow it to simmer for about 1 hour.

DSCN6027

As the stock simmers some of the liquid will evaporate, so you may want to come back 1 or two times during the simmering process to add a little more water back in.

Step 4: Strain the liquid through a colander.

DSCN6031

You’ll be left over with a reddish-brown liquid that looks like this:

DSCN6037

Now just pour the liquid into a few containers and place in the freezer.  They’ll keep for several months in there, and you can just pull out containers and thaw them as you need them!

DSCN6038

We usually don’t add any salt to our stock since we prefer to add it to the actual recipe when we’re cooking, but if you like you can feel free to add a dash or two in according to your tastes.

DSCN6047

And there you have it!  No-salt-added vegetable stock perfect for soups, stews, sauces, and whatever else you want to use it for!  And all those veggie “scraps” that ordinarily would have been wasted have now been put to good use.  You will never need to buy the stuff in the powder form from the grocery store ever again.

Cheap, healthy and easy?  Sounds about right to us!

~twosaucysisters

Have you ever made your own vegetable stock?  What do you do to avoid wasting food?

Simple Sunday: The Half-time Snack

Today is a big day in our household: aka it’s Sir Alex Ferguson’s last game as manager of Manchester United! What an incredible man who has done so much for not just United but for soccer and the English Premier League in general. Alex, we will miss you!

sir-alex-ferguson-years-wallpaper-135412194

Yesterday was also a big day in the game of soccer, because it was David Beckham’s last game of his 20 year career! Not only did he have an incredible career, being the only english player to win major league titles in 4 different countries, but he’s probably the most famous and celebrated players of all-time. We wonder why…? 😉

dbeck2

Oh, David, how we will miss watching you run around on the soccer pitch!

As you can imagine, there has been a lot of soccer watching here lately, and with games being at least 90 minutes long, half-time snacks are a requirement. After all, to cheering takes a lot of energy, right?

DSCN5941

A few weeks back, we posted a recipe for salsa and mentioned how we would do a Simple Sunday post about our home-made tortilla chips – well, here they are! 🙂

DSCN5946

These are about as simple as they get, people! There are only 4 ingredients, and they take 15 minutes tops to make. All you need are some tortillas (we like to use the small ones best), lemon or lime juice, course salt (sea or kosher) and pepper. That’s it!

DSCN5949

These are great for when you want chips and salsa (or nachos) but don’t have any on-hand, or if you want chips that are full of flavour but much lower in sodium than their store-bought counterpart.

DSCN5954

So whatever your sport, grab some salsa and get snackin’!

Home-made tortilla Chips

DSCN5946

Prep time: 2 min
Cook time: 12-15min

Ingredients:

Your favourite tortillas
Lemon or Lime Juice
Sea salt (or kosher)
Ground black pepper

Directions:

Pre-heat oven to 375 F.
Spread the tortillas across a baking sheet and sprinkle both sides with lemon or lime juice, salt and pepper. Using a pizza cutter or sharp knife, slice the tortillas into triangles. You don’t have to cut all the way through them, just enough to draw lines so that they will easily snap once baked.
Put in the oven and bake for 8min, then flip the tortillas over and bake for another 3-5min, until golden and crispy.
Serve with your favourite salsa and enjoy!

~twosaucysisters

What’s your favourite game-time snack?