Gleanings of Wheat

Reason #8525265 why LifeHacker.com is awesome. My kids downed the last of the chips while being snowed in during Snowpocalypse 2011, so frying up my own is a great alternative - and much more fresh. Put at least 1 inch of oil in a deep pan on the stove and turn the heat to medium-high; bring to 350°F. The broader the vessel, the more of these you can cook at once, but the more oil you will use. (They cook very quickly, so don't worry if your pan is narrow.) Stack the tortillas and cut them, pielike, into 4 to 8 wedges. Fry as many at once as will fit without crowding, turning if necessary. Total cooking time will be about 2 minutes; the chips should not brown but just begin to darken in color. Remove with tongs or a slotted spoon and drain on paper towels or paper bags. Sprinkle with salt and serve hot or at room temperature.

I've been meaning to find more recipes that are people with food allergies friendly, and since I'm in the mood for my fish tacos I thought I'd start with tortillas. I got this one from here, and it looks like the site has a lot of other recipes too. (makes 8 tortillas that are gluten free and casein free) 2 c. Gluten Free All-Purpose Flour Mix 1 1/2 tsp. xanthan gum 2 tsp. sugar 1 tsp. salt 1 c. warm water 1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand) 2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =) 3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ...

Apparently I haven't posted the fish taco recipe?! Forgive my oversight. I got this puppy from Love and Olive Oil , and had enough to feed three adults for two days. 1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack) 4 Tbsp. fresh lime juice 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 10 to 12 corn tortillas 3 cups shredded cabbage For Lime Sauce: 2 tablespoons mayonnaise 1/2 cup low-fat yogurt 2 tablespoons fresh lime juice 1 chipotle chile in adobo sauce, finely chopped 1 garlic clove, finely chopped or pressed Salt For Mango Salsa: 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares 1/2 small red onion, finely chopped 1 jalapeño pepper, deseeded and diced 2 just-ripe mangoes, peeled and chopped into ½-inch square chunks 1 handful cilantro, washed, dried, destemmed, and chopped 2 cloves garlic, minced Juice of 1 lime Salt to taste directions Prepare the fish marinade by combining th...

I'm not a huge bean fan, normally, but there are certain dishes that just do it for me. This is one of them. 1lb ground beef 2 16oz cans of pinto beans 1 8oz can of tomato sauce 1/2 c mild chunky salsa 1 tsp chili powder 1 c shredded Monterey Jack cheese Heat oven to 375. Cook beef in skillet over medium heat 8-10 minutes until brown, drain. Rinse & drain the beans. Mix beef, beans, tomato sauce, salsa & chili powder in ungreased baking pan. Cover with lid or aluminum foil & bake 40-45 minutes, stirring once or twice. Carefully remove the lid, & sprinkle cheese over the top. Bake until cheese is melted.

There is a convience store near my house that also makes random fresh food. Sometimes I get a wet burrito from there (for like $10!) that feeds two people pretty easily and is yum. I found a recipe today for them so I'm pretty excited. 1 lb lean ground beef 2 cloves garlic, pressed 1/2 cup finely chopped onion 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1 teaspoon Mexican oregano 1 1/2 teaspoons chili powder 3/4 teaspoon cumin 1/2 teaspoon black pepper 1 (15 ounce) can diced tomatoes, in sauce divided 2 cups cheddar cheese, shredded (or you can use mexican blend) 4 large flour tortillas 2 cups refried beans, with 1/4 teaspoon cumin, added 1 (10 ounce) can enchilada sauce 1 (18 ounce) jar homestyle beef gravy FOR SERVING sour cream chopped onion salsa jalapenos chopped lettuce chopped tomato Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking. Drain off any fat from browning. Add Worcestershire sauce, paprika, oregano, ...

I got this from Cooks.com and it turned out great. Absolutely great. I served it with a side of yellow rice, but I forgot to make corn bread like I had originally planned. 1 (14 1/2 oz.) stewed tomatoes 1/4 c. mild chili salsa 3/4 c. chopped onion 1 garlic clove, minced 1/4 tsp. salt 4 boneless/skinless chicken breast halves 3 tbsp. all-purpose flour 2 tbsp. olive oil 2 c. hot cooked rice 1/2 c. sour cream, divided In medium bowl, combine tomatoes, salsa, onion, garlic and salt. Set aside. Coat chicken with flour. In 10 inch skillet with cover, heat oil over medium heat. Saute chicken for 3 to 4 minutes on each side, or until golden brown. Pour sauce over chicken. Cover and simmer for 20 minutes or until chicken is tender. Spoon 1/2 cup rice onto 4 individual plates. Top with chicken and 1/2 cup sauce. Garnish each with dollop sour cream. Makes 4 servings.

Here is a quick and easy recipe if you don't want any meat involved. If you wanted to do a Mexican themed spin off you could use some sort of salsa with Mexican mix cheese on top, and if you really wanted to spice it up you could put some jalepanos in there somewhere. 4 large bell peppers 8 oz. tomato sauce 8 oz. shredded cheese box of rice Cook rice according to package directions. Cut off pepper tops, and remove the seeds. Fill peppers with rice. Top with tomato sauce and cheese. Place in a baking dish; cover with foil; and bake at 350 for 35-40 minutes.

I miss Chi Chi's, I was very sad when they closed up shop here. Things I miss the most? Their corn bread and burritos. The seafood enchiladas were excellent as well and here is the copycat recipe! 10 oz Cream of chicken soup 1/2 c Onions; chopped 8 oz Crab (real or imitation); chopped 1 3/4 c Monterey Jack cheese; shredded 8 Flour tortillas; 5-6 inch 1 c Milk dash Nutmeg dash Pepper In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Here's a quick and easy treat, just grab some frozen pizza dough and cheese from the grocery store. Roll out the pizza dough. Top with your favorite home made (or store bought) salsa, Mexican mix cheese, and your favorite toppings. I used baby shrimp and crab meat. Cook as directed, serve with sour cream on the side.

A couple years ago my favorite Mexican restaurant closed, taking with it incredibly large chicken burritos and sweet corn cake. It was a very sad day. But weep no more, my fellow Chi Chi's fans! I've found a copy cat recipe for their corn cake! 1 cup all-purpose flour 1 cup corn flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1 cup sour cream (can use non-fat) 1/3 cup milk 1/4 cup butter or margarine, softened In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.

I got this on e from All Recipes. Great, light, just watch the onion as it can over power everything. 3 avocados - peeled, pitted, and mashed 1/4 cup onions, diced 1/4 teaspoon garlic salt 12 (6 inch) corn tortillas 1 bunch fresh cilantro leaves, finely chopped jalapeno pepper sauce, to taste 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a medium bowl, mix avocados, onions, and garlic salt. 3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through. 4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

A while ago I posted a recipe that basically involved dumping salsa on the chicken and baking it. Well, yesterday I thought it'd be fun to try and do it on the grill. Oh, and I forgot to take a picture but just imagine the other post with grill lines and you get the idea. 1 jar/ can of your favorite salsa 1 chicken breast per person Place chicken in shallow baking dish or a bowl. Pour the salsa on top of the chicken and allow it to sit for at least 20 minutes. Fire up your grill and place chicken on it. Cook about 3-4 minutes per side, or until cooked through.

A nice quick and easy snack that can be dressed up countless ways. Try it with shrimp, lobster, or heck REAL crab. 1 bag of Tostitos restaurant style corn chips 1 jar of salsa (if you get adventurous make your own, I'm too lazy) 1 tbsp sour cream 1 large handful of Mexican style cheese shredded imitation crab meat You know the deal, throw the chips on a microwave safe plate top with TONS of cheese and sprinkle the crab meat on top. Nuke that puppy for 1.5 minutes and serve with salsa and sour cream.

I originally saw this featured last year on the Food Network and was a little freaked out. I mean nachos with Ramen noodles? WIERD! But you know for as odd as it sounds it is actually quite tasty. 1 package beef Ramen noodles, broken up 1/2 cup cubed American processed cheese 1 cup chili 1 cup corn chips Sour cream Chopped green onions Cook the noodles in water according to the package directions; drain. Add half of the seasoning packet to the noodles. In a saucepan, stir the warm noodles, cheese and chili together over low heat until the cheese melts. Garnish with corn chips, sour cream and green onions (Adapted from "101 Things to Do With Ramen Noodles" by Toni Patrick, Gibbs Smith.)

So this is what we had for lunch yesterday. My kiddies call them "cheesy pizzas." I think it is cute and if you disagree then pffft! to you. ;) Somehow I doubt I really need to type up directions, but for the sake of consistency here you go: Corn tortillas (2 per person) Mexican mix cheese chicken or beef, thinly sliced (optional) Sprinkle your meat with salt and pepper (or any spices you like) if you are using any. Brown in skillet. Place handful of cheese in center of tortilla, spread evenly and add any meat you are using. Top with second tortilla and cook on each side for two minutes over medium heat. Serve up with some chips, salsa, and sour cream.

Ok, so I cheated on this dinner. Big time. But you know what? It was delicious so I don't care. I had some left over salsa I wanted to use up, and I had a box of spanish rice in the cabinet and so I used those and some chicken and had a nice Mexican themed dinner. 1 1/2 lbs chicken breasts 8 oz Tostitos Mild Salsa salt pepper evoo for drizzling Zatarain's Spanish Rice Preheat oven to 350. Drizzle evoo in baking pan, use enough to coat bottom. Place chicken in pan; sprinkle with salt and pepper. Top with salsa and place in oven. Cook for about 40 minutes or until chicken is cooked through. While chicken is cooking prepare the box of rice as called for. To really get into the meal it might be fun to actually have some chips on hand and some corn bread.