Do you ever crave those warm, yummy, crunchy, crispy, salty tortilla chips you get at Mexican restaurants?
The ones that everyone at the table can’t stop eating? (Thank god they’re bottomless)
I mean let’s be real, the prepackaged ones from the grocery store just aren’t the same… Unless you’re lucky enough to live near a store that makes them in-house.
Well, next time you’re having people over, you can make your own chips at home!
And it’s REALLY freaking easy.
The secret is using high quality corn tortillas. If you can find some made locally, that would be awesome. Otherwise, search for a brand that is just corn, lime, and salt. No added preservatives or stabilizers needed. They make the best chips, and are better for you anyways. Trader Joe’s usually carries some, as well as Sprouts and Whole Foods.
The process goes like this:
- Cut the tortillas into 8 wedges (or into strips if you want tortilla strips for soup or salad)
- Fry in oil on the stove until golden and crispy.
- Let cool on a paper towel lined plate and season with fine sea salt
Homemade chips are an easy and delicious snack for game day.
Serve with fresh salsa or guacamole & watch them disappear.
- Corn tortillas (preferably ones made with only corn, lime, and salt)
- Generous amount of vegetable oil for frying
- Fine sea salt
Take a stack of tortillas and cut in half. Cut in half again, and then cut each quarter in half, so that one tortilla makes 8 triangle shaped wedges. Cut as many wedges as you need (each wedge = 1 chip).
Pour vegetable oil in heavy skillet until there is a 1/2 inch thick layer on the bottom of the pan. Warm over high heat until the oil is very hot. You'll know the oil is ready for frying when you dip a piece of tortilla into the oil and it starts bubbling intensely.
Once the oil has reached the proper temperature, add a handful of tortilla wedges to the pot, using metal tongs to separate them in the pan. Add enough to fill the pan, but not so much that they are on top of each other. The chips will shrink slightly as they cook.
Let cook for a minute or two until golden on one side. Use tongs to flip the chips over and brown the other side for a minute or so. Remove the chips to a paper towel lined plate and season lightly with fine sea salt.
Repeat with the next batch of tortilla wedges, adjusting the heat up or down as needed to prevent burning or sogginess, and add more oil as needed if the pan is getting low.
Store the cooked chips in a plastic bag in the pantry for up to 1 week. Goes great with fresh salsa or guacamole.
Let’s be honest here.
Decadent potato dishes are one of the best parts of holiday meals.
Mashed potatoes drenched in gravy, gooey cheesy potatoes au gratin, or crispy golden latkes served piping hot off the stove.
Potatoes are a corner stone of the holiday meal, providing an anchor between the light salad and heavy roasted meats.
Au gratin potatoes are a classic in my family.
We have a tried and true 1950’s recipe in which thin slices of potato are mixed with a creamy beschamel sauce, topped with shredded cheddar and breadcrumbs, and baked until gooey and golden.
It’s delicious, BUT, dare I say, I’ve found a way to make it better.
By adding cauliflower!
I know, it sounds crazy, but adding cauliflower does two amazing things:
- It adds a new texture to a typically one-note dish.
- It boosts the nutrients in the dish, adding some extra fiber and heart-healthy flavonoids.
Cauliflower works particularly well in this gratin, because it manages to blend right in with the creamy potatoes.
It’s the same color, and has a pretty mild flavor, so if you don’t tell anyone, they might not even know it’s in there! (Perfect for the secret veggie haters in your life).
I also upgraded the original recipe by using a mixture of Gruyere and Parmesan cheeses instead of plain Cheddar, and using extra crispy panko breadcrumbs seasoned with garlic and thyme instead of traditional breadcrumbs.
The final upgrade?
Baking the gratin in a wide 9×13 baking dish so that each serving gets plenty of the garlicky crispy topping. I mean, that IS the best part of a gratin, right??
Seriously, this dish will be the star at your holiday party. You should probably make it.
And everyone will love you for it.
- 2 lbs russet potatoes
- 1 1/2 lbs cauliflower, cut into 1-inch florets
- 8 tablespoons unsalted butter, divided for 2 uses
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 cup all purpose flour
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 oz gruyere cheese, shredded
- 4 oz parmesan cheese, shredded
Preheat the oven to 400 degrees Fahrenheit. Butter a 3 quart (9x13 inch) baking dish and set aside.
Cut the russet potatoes in half crosswise and add to a large pot of water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 20 minutes. When they are fork tender but still have some resistance, scoop them out of the pot with a slotted spoon and place on a plate to cool.
Meanwhile, place the cauliflower florets in a small pot fitted with a steamer basket. Add an inch of water to the bottom of the pot, cover, and bring to a boil. Steam the cauliflower until just barely tender, about 3-5 minutes. Remove the cauliflower from the steamer basket and spread out on a plate or tray to cool.
When the potatoes are cool enough to handle, carefully peel off the potato skins and discard. Cut the potatoes into a 1-inch dice and set aside.
In a small nonstick skillet, melt 4 tablespoons of unsalted butter. Add the panko breadcrumbs and cook over medium-low heat until golden. Stir in the garlic powder, salt, and thyme and remove from the heat.
In a large nonstick skillet, melt 4 tablespoons of unsalted butter over low heat. Add the 1/4 cup flour and whisk until smooth. Keep the heat low to prevent the butter from browning or the flour from burning and cook until the roux is bubbly and barely a light golden color.
Whisk in the heavy cream and milk. Continue whisking over low heat until the sauce is thickened and coats the whisk when removed from the pan. This shouldn't take more than 5 minutes. Stir in 1 teaspoon kosher salt and 1 teaspoon ground black pepper and remove from the heat.
Place the cubed potatoes and cauliflower in a large mixing bowl. Pour the creamy white sauce over the vegetables and toss with a soft spatula until evenly coated. Dump the creamy vegetable mixture into the buttered casserole dish and shake to spread out the mixture evenly. Sprinkle with the Gruyere cheese followed by the Parmesan cheese, and finally, top with the breadcrumb mixture.
Bake uncovered in the oven for about 20 minutes, or until golden and bubbly. Let rest for a few minutes and serve.
You know those nights when you’ve gotten to the end of the week and have a bunch of leftover veggies in your fridge?
A couple carrots… some celery and onion, tomatoes, and maybe some fresh herbs?
Most people use ’em up in a simple soup or salad, but I’m here to tell you a secret…
You can cook them up in an easy veggie saute!
Just add beans, greens, olives, and cheese & you’ve got a filling and super healthy dinner.
I know. It sounds a little weird… but trust me…. it’s delicious! And it’s one of those dinners you can feel good about eating. The warm cheesy veggies and creamy beans leave you feeling light, nourished, and full of energy.
When I make dinners like these, I usually don’t follow a recipe. I just saute up all the veggies in the fridge, add whatever beans, greens, olives, and cheese I have on hand, top with a splash of vinegar or lemon juice and call it a day.
But if you’ve never made a saute like this before, it can help to have a framework. Follow this recipe to get the basic idea down, then customize it yourself next time the mood strikes. It’s also great with feta, goat cheese, or even blue cheese, kidney beans, white beans, or black beans, and any sort of greens- kale or collard greens are delicious too. Have fun with it!
- 4 oz white button mushrooms, sliced
- Several tablespoons extra virgin olive oil or oil of choice
- Kosher salt and ground black pepper
- 1 large yellow onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 head of garlic, cloves peeled and thinly sliced
- 1 bunch red chard, stems thinly sliced, leaves roughly chopped
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 15 oz can black olives, drained and halved
- 1 bunch green onions, thinly sliced
- 1/2 bunch parsley, minced
- 1 cup halved cherry tomatoes
- Juice of 1 large lemon
- 3/4 cup shaved Parmesan cheese
- 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese
Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.