Thursday, July 19, 2012

I’m Back..

I’m finally back after my self imposed hiatus. Life has been pretty crazy around here with C being a toddler and everything now. Between work and life my days are pretty full but I really started to miss this creative outlet. That isn’t to say I stopped baking and cooking by any means but the time it takes to write up a post and edit and take pictures just wasn’t there for me.

So when I was contacted by TortillaLand to write up a recipe featuring their tortillas again I jumped at the chance. I honestly love their product and thought this was just the right push for me to get this blog rolling again.

When its hot like really hot, and you want something grilled but can’t even fathom standing out side. This is a meal that is summer in a tortilla and yes you will have to use your stove but its only one pan and shrimp take only a few minutes to cook. Promise.

Beat the Heat Shrimp Tacos

6 TortillaLand Flour Tortillas
3/4 lb peeled deveined shrimp
2 ripe avocados, diced
5 pieces of bacon
1/2 cup cheddar cheese, shredded
1/2 tsp chili powder
1/2 tsp cumin
1/4 smoked paprika
1/2 cup sour cream
Tomatillo salsa

Combine the sour cream, chili powder, cumin and paprika in a bowl. Set aside.

Warm a large skillet over medium high heat, once the pan is hot place one tortilla in the pan and let it cook for 20 seconds and then flip. Cook until it starts to puff up or about another 30 seconds. Repeat until all tortillas are cooked.

Cut the bacon into strips, I like to use my kitchen shears to do this right over the pan. Cook in the same large skillet the tortillas are in and cook until crispy. Removed the bacon and drain on some paper towels. Reserve some of the bacon fat in the pan.

Add the shrimp to the pan and cook a minute or two on each side until opaque.

Time to assemble -
On a tortilla spread some spicy sour cream, then arrange a few shrimp, top with some avocado pieces, bacon bits, cheddar cheese and pour on as much tomatillo salsa you would like.

Eat and Repeat.

These are slowly becoming a staple in our house this summer.

********* Disclaimer. Tortillaland provided me with some tortillas so that I could test them out and create a recipe. All opinions and thoughts are my own.

Thursday, September 1, 2011

What I’ve Been up to

When I started this blog a little over 4 years ago I didn’t know what it would turn into or if I would keep it going for as long as I have.

It has turned into an outlet, a reason to try a recipe and a way to share my love of food with the world.

My life in those 4 years has changed quite a bit and with C in the picture now my free time for baking and cooking has been reduced not that I mind as I get to spend time with her instead.
So my life has been consumed with bottles and diapers and baby food. Baby food that I make for her because I feel its the best for her and its something I know everyone can do so I thought I would share.

When I was pregnant I bought a few baby food cookbooks and to tell you the truth I haven’t really touched one since I started making baby food for her. They didn’t follow what I felt she should be eating or they had ingredients I wasn’t going to drive an hour to find.

I find making baby food really easy and it takes roughly the same amount of effort to make 1lb of apples as it is 10lbs of apples. And as a working mom I need to mass produce as much as I can.

I have a process that I follow, not really a recipe. You don’t need any fancy equipment or special baby blender. The food processor, blender or immersion blender you got from your wedding shower or that you already have will work just fine.

6076648063_b9762cbfdb_b In this photo there are Raspberries, Apricots, Blueberries, and Nectarines.

Apple Baby Food – AKA Applesauce
Peel and core as many apples as you would like to make and cut them into a large dice.
Put them in a pot with small amount of water and put a lid on it and cook them over medium heat stirring occasionally until fork tender. You might have to add additional water if it all evaporates.
Place the fruit in bowl of your food processor, blender or use your immersion blender right in the pot. Blend until you reach your desired consistency, really blended to begin with and then chunkier as they get older.
Repeat with any fruit or vegetable. You might not need any extra liquid when making some of the softer fruits.

I place all my baby food in portioned out sizes in the freezer. Some people use ice cube trays or other containers. I love these Beaba containers I found. They hold a lot more so its less guess work as to how much to thaw out. They are the only specialized baby food item I use.

If I’m feeling ambitious I’ll peel the softer fruit, if not ill just strain out the skins or seeds depending on the fruit. I strained the raspberries I made for C and the nectarines.

So this is what my freezer looks like on a regular basis. Bags of frozen baby food and baby food freezing.
So that is my life now, baby food, C and enjoying every moment I have with her.

Wednesday, July 6, 2011

Breakfast Tacos


The 4th of July is always busy for my family with multiple BBQ’s and fireworks. We never seem to be at home and aren’t normally cooking any big meals. But this year I wanted to do something special for P. I wanted to make him a nice breakfast to get the weekend started off right.

So when Tortilla Land contacted me about trying their product. I jumped at the chance. The ability to make fresh tortillas in a minute is really appealing. And they were really really good.
So I was inspired to make him some Breakfast Tacos.

Breakfast Tacos
2 Tortilla Land Tortillas
3 eggs, lightly beaten
1/3 of a cup of breakfast sausage
3 spring onions, sliced thinly
2 slices of cheddar cheese
1/4 cup of pico de gallo
1 tablespoon olive oil

In a skillet over medium high heat cook the tortillas for 30 seconds a side until they puff up and and have some golden brown spots on them. Remove and set aside. In the same pan place the olive oil and the spring onions and cook for 2 minutes until they start to soften. Add in the breakfast sausage and cook until done. Add in the eggs and stir so that the eggs coat everything and cook until the desired doneness. Divide the egg mixture between the two tortillas and top with a slice of cheese and some pico de gallo and serve.

Disclaimer – I was given some Tortillas from Tortilla Land for this post but the opinions and recipes are my own.