Last year we had such an experience where we tasted a homemade corn tortilla and it was life-changing. No, really. We had to figure this out and make them ourselves. We were totally prepared for it to be this huge time-consuming process. But guess what?

It’s not huge and it’s not time-consuming.

Even better, you can freeze them! So we make ours in large batches and freeze them. I don’t recommend putting them in the fridge because it draws the moisture out of them. So eat them fresh or put parchment in between each one and throw them directly into the freezer. From the freezer just put a damp paper towel around them and microwave them for 20 seconds or so.

Let’s talk hardware. We started out by doing the frying pan method for pressing the tortillas out and it works perfectly fine. Do all the following steps but press a heavy frying pan over the ball to create the flat circle. Once we started doing this a lot we invested a few bucks into a good quality cast iron tortilla press, it’s absolutely not required but it does make the process faster and more consistent!

Ready? Let’s do this!

First get your seasoned cast iron griddle on the stove at med-high heat. Do not put oil or spray in the pan, it needs to be dry.

Mix up your batter from the recipe below. Each batch makes 16 tortillas. Split the batter into two equal parts and just work on one half at a time. Form a log with one half of the batter trying to keep it all even. Then cut it in half to make two then cut those in half to make four. Then cut those in half to make 8.

Dampen a paper towel and put it over the sections so they don’t dry out while you’re working.

Cut the sides off of a quart size freezer bag or use wax paper and put it on the press making sure no part of the tortilla can contact the press (it will stick). Roll one section of the batter into a ball and place on the press. Lift the lever and press.

Slowly peel off the freezer bag on each side. It might help to peel it on the counter instead of in your hand at first. Use a spatula and throw it into a hot cast iron griddle. Cook for about 45-60 seconds then flip and cook for another 45-60 seconds. Repeat for each tortilla.

Boom! Homemade tortillas.

Now fill with deliciousness or cut into triangles and fry them up for tortilla chips!

Easy Homemade Corn Tortillas

 

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Recipe: Williams Kitchen

Serves: 16

Ingredients

• 2 cups masa harina (corn flour)
• 1½ cups water
• 1 tsp salt

Instructions

1. First get your seasoned cast iron griddle on the stove at med-high heat. Do not put oil or spray in the pan, it needs to be dry.
2. Mix all the ingredients together in a bowl until it starts to stick together but isn’t wet. Add more flour if needed.
3. Each batch makes 16 tortillas. Split the batter into two equal parts and just work on one half at a time. Form a log with one half of the batter trying to keep it all even. Then cut it in half to make two then cut those in half to make four. Then cut those in half to make 8.
4. Dampen a paper towel and put it over the sections so they don’t dry out while you’re working.
5. Cut the sides off of a quart size freezer bag or use wax paper and put it on the press making sure no part of the tortilla can contact the press (it will stick). Roll one section of the batter into a ball and place on the press. Lift the lever and press.
6. Slowly peel off the freezer bag on each side. It might help to peel it on the counter instead of in your hand at first.
7. Use a spatula and throw it into a hot cast iron griddle.
8. Cook for about 45-60 seconds then flip and cook for another 45-60 seconds. Repeat for each tortilla.

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It’s loaded with spring vegetables, and farro just so happens to be one of my favorite grains. It’s chewy and really makes you feel like you’re eating something substantial. We have been trying to limit our meat consumption to just dinner so this makes a great vegetarian lunch and a perfect picnic for non-rainy days!

Spring Veggie Farro Salad

 

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Cook time

20 mins

Total time

20 mins

 

Recipe: by Williams Kitchen

Serves: 2-3

Ingredients

• 1 cup Farro
• 2 cups Vegetable broth
• 1 Dried bay leaf
• 2½ tps Kosher salt, divided
• 4 Kale leaves, tough stems removed and leaves torn into bite-size pieces
• 2 Radishes, thinly shaved with a vegetable peeler or a mandoline
• 2 Small golden beets, peeled and thinly shaved with a vegetable peeler or a mandoline
• 2 Carrots, peeled and thinly shaved with a vegetable peeler or a mandoline
• 1 Celery stalk with leaves, stalk diced and the leaves torn
• 4 oz Feta cheese, crumbled
• 6 Basil leaves, torn
• 2 tbsp Fresh lemon juice
• 5 tbsp Extra-virgin olive oil

Instructions

1. Add farro and vegetable broth to a sauce pan and bring to a boil. Once boiling turn heat down to a simmer and add bay leaf and 2 tsp salt. Cook for 20 min uncovered until farro is tender but not mushy. Remove bay leave.
2. Prepare veggies by slicing, peeling, or using a mandoline
3. Add everything to a bowl and mix well. Salt and pepper to taste.

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Cinco de Mayo is almost here but whether it’s Cinco de Mayo or just a regular night these taquitos are awesome! It uses veggie crumbles which is the vegetarian version of ground beef. You could certainly substitute ground beef here if you’re not a veg-head but why not try something a little different, eh?

Taquitos are so fun to eat also. They are like mini taco rolls! The possibilities for fillings and toppings are limited only to your imagination. Perfect for an appetizers, lunch or a light dinner. Plus, they are freezer friendly and perfect for a quick meal or snack!

We made homemade corn tortillas and skipped the veggie broth bath but if you buy store-bought you’ll need to do that step.

Go ahead, you know you need to make them. You’re welcome.

Vegetarian Taquitos

 

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Serves: 8

Ingredients

FILLING:

• 1 teaspoon canola oil
• ½ cup finely chopped onion
• 1 teaspoon minced garlic
• 1½ cups veggie ground round (such as Yves Veggie Cuisine)
• ¼ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon ground red pepper
• 1 (4.5-ounce) can chopped green chiles, undrained

REMAINING INGREDIENTS:

• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 16 (6-inch) corn tortillas
• ⅔ cup (about 2½ ounces) shredded reduced-fat sharp cheddar cheese, divided
• Cooking spray

Instructions

1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
2. Preheat oven to 425°.
3. Bring broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs; place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.
4. Bake at 425° for 13 minutes or until rolls are crisp.

Notes

Recipe by: Cooking Light, MAY 2007

Nutrition Information

Serving size: 2 taquitos Calories: 185 Fat: 4.3 Carbohydrates: 25.8

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The weather has finally turned its head toward Spring here in the south! Flowers are blooming, the grass needs to be mowed and there are trails that need our footprints. So we’ve been splitting our limited free-time between hiking and piddling in the yard. We’ve made progress in both!

The piccata is an Italian dish that was traditionally done with veal; however, most Americans know a different version done with chicken. Because the chicken breasts are split and pounded thin, your cook time is reduced quite a bit.

Orzo pasta is one of our favorite kinds of pasta, it just screams fun. It looks like big rice kernels but it is and tastes like pasta….delicious pasta! The sauce for this meal is also lite and lovely.

Throw some spring  veggies in the steamer for a few minutes and this meal is on the table in under 20! It also comes in at under 350 cal per serving!

Chicken Piccata Over Orzo

 

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Serves: 4

Ingredients

• 1 cup uncooked orzo
• 2 teaspoons grated lemon rind $
• 4 (4-ounce) chicken cutlets
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¼ cup white wine
• ½ cup fat-free, lower-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon chilled butter, cut into small pieces
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers

Instructions

1. Cook orzo according to package directions. Drain. Stir in rind.
2. While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper.
3. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil.
5. Cook 2 minutes or until reduced to ½ cup.
6. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.

Notes

Recipe by: Cooking Light, NOVEMBER 2010

Nutrition Information

Serving size: ½ cup orzo, 1 cutlet, and 2 tablespoons sauce Calories: 345 Fat: 8.5 Carbohydrates: 33

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It’s hard to believe but I could have sworn Spring was just here. I’m not sure where it went but I do hope it will find its way back to us! This weekend, when spring was in town, we invited a friend of ours over for dinner. He reminded us that he was on a cleanse and couldn’t really eat much besides veggies and chicken. Not being ones to walk away from a challenge we told him no problemo!

Radishes are in season right now and while perusing the produce section we grabbed a watermelon radish. I’m normally not a fan of the spicy flavor of the radish but Terri had a little trick up her sleeve. If you blanch the radish for just a few seconds, it removes that spiciness! Who knew!

With spring here for a visit and our cleansing friend coming to visit, we were inspired to put together this beautiful masterpiece! Everything in the salad is currently in season and fresh beyond belief! We even found the English peas IN the pod!

Our friend was quiet impressed with the bounty we were able to offer him with all the restrictions he had and our meal was eaten al fresco on our back porch as we chatted into the night. The salad was delicious beyond belief and we topped it with a simple homemade white balsamic vinaigrette.

Spring Salad w/ English Peas and Watermelon Radish

 

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Prep time

15 mins

Cook time

4 mins

Total time

19 mins

 

Recipe: Williams Kitchen

Serves: 4

Ingredients

• 1 head Romaine Lettuce
• ½ Watermelon Radish
• ⅓ cup English Peas
• ½ cup Fresh Broccoli

Instructions

1. Bring a med pan filled half way with water to a boil. Set up an ice bath near by.
2. Slice the watermelon radish in to thin slices. Once the water is at a boil place the radishes into the pot only for 30 secs or so, then put them immediately into the ice bath.
3. Next remove the english peas from their pod and place them in the boiling water for 1.5-2 minutes, then put them immediately into the ice bath.
4. Cut the romaine and broccoli into bite size pieces. Slice the radishes into bite sized triangles.
5. Top with your favorite dressing or vinaigrette and enjoy!

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Spring came to my hometown this weekend with all that she had and we were there to greet her with open arms. Living in the south we don’t really get much of a winter except the every 3-4 year snow/ice storm. This wasn’t one of those years, for the most part, we’ve stayed above freezing. But that doesn’t mean it wasn’t cold.

We reach the mid 70′s and as I hung my laundry out that morning I knew it was going to be a drop dead gorgeous day! It did not disappoint us. We opened all the windows in the house and cleaned off the back porch. It’s one of those days that you drop whatever you had planned and make new plans for being outside!

By late afternoon we were in our usual spring spot on the back porch with magazines and nibbles. It’s days like this that we can spend literally the entire day and evening on the back porch.

So I think it’s a perfect time to have some healthy veggie burgers. But we’re not talking tofu or something weird. We’re talking simple and delicious. We’re talking sweet potatoes and beans…on a bun…with delicious roasted garlic cream sauce. Yes, it IS as good as it sounds.

Perfect for a backyard cookout or just hanging around the back porch all day. YUM!

Smoky Sweet Potato Burgers w/ Roasted Garlic Cream

 

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Recipe: howsweeteats.com

Serves: 4

Ingredients

• 2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
• 2 bulbs of roasted garlic
• 1 cup cannellini benas (rinsed and drained if canned)
• 2 garlic cloves, minced
• ⅓ cup panko bread crumbs
• ⅓ cup oat flour (or all-purpose, wheat, etc)
• 1 large egg, lightly beaten
• 1½ teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon cumin
• 2-3 tablespoons olive oil
• 1 avocado, sliced
• ⅔ cup plain greek yogurt or sour cream
• 1 teaspoon maple syrup
• extra salt and pepper for seasoning yogurt/cream
• 4 whole wheat buns

Instructions

1. Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
2. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
3. While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
4. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.
5. Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.

Notes

http://www.howsweeteats.com/2012/09/smoky-sweet-potato-burgers-with-roasted-garlic-cream-and-avocado/

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Brussels sprouts are in season right now and my favorite way to eat them is to roast them. It is the absolute BEST way to bring out their natural sweetness. Adding the crans, balsamic, and a little maple syrup doesn’t hurt either.

This is a great side dish and would be perfect for the holidays! (Pin now and save for later!) There are so many flavors and textures in this one little dish that each bite is a separate experience. There’s sweet, tangy, and crunchy!

We love our Lodge Cast Iron pans and can’t recommend them highly enough. They are great for going from the stove to the oven or even over the campfire! They are heavy but super durable and they heat evenly so everything is done at the same time. We use them a lot at home and while we’re camping.

Camping season is coming up and I’m so excited. We didn’t escape to the woods nearly enough last year so we’re looking forward to making up for lost time this year. So look for more cast iron, dutch oven, and camping recipes this spring/summer!

In the meantime enjoy this delicious Brussels sprouts side dish with juicy steaks or pork chops!

Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle

 

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Recipe: Williams Kitchen

Serves: 4

Ingredients

• 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
• 1 tablespoon olive oil
• Salt
• ⅔ cup fresh cranberries (or ⅓ cup dried cranberries)
• ⅓ cup crumbled Gorgonzola or goat cheese
• ⅓ cup freshly toasted pecans
• 1 tablespoon maple syrup, or more to taste
• 1 tablespoon balsamic vinegar, or more to taste

Instructions

1. Preheat your broiler.
2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
3. In a medium-sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
4. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for two minutes.
5. Toss the fresh cranberries into the pan and transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stove top for a couple of minutes to cool.
6. Toss the sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!

Notes

Recipe modified from Cookie and Kate at http://cookieandkate.com/2012/roasted-brussels-sprouts-with-cranberries-and-barley/

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Pork tenderloin isn’t the cheapest cut of meat out there but it’s lean and delicious! We don’t have it too often but when we do, it’s amazing. I found this recipe from Baked Bree and we really enjoyed it. The sauce is a perfect balance of savory and sweet and the marinade is also delicious.

This would be a great recipe for entertaining friends or at a family gathering. It’s almost good enough for holiday time too!

We cooked this up in our trusty Lodge cast iron grill pan. I love having this pan for the winter when it’s just too cold to think about grilling outside. It makes great sandwiches and burgers too. Of course you could also throw the tenderloin on the grill.

One word of caution, don’t over marinate this one. The soy in the marinade is strong stuff so just be careful. I wouldn’t go much past 2 hours. Put the sauce on the side if you’re freezing it.

Leftover Love: We made a double portion and saved some of the pork for a stir fry for next week. This will make a perfect quick dinner of pork stir-fry with crispy veggies and rice.

Orange & Rosemary Pork Tenderloin

 

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Recipe: http://bakedbree.com/orange-and-rosemary-pork-tenderloin

Serves: 4-6

Ingredients

• 2 pork tenderloins
• ½ cup soy sauce
• ½ cup sherry
• ½ cup honey
• ¼ cup rice wine vinegar
• ¼ cup vegetable oil
• 2 Tablespoons orange juice
• 1½ Tablespoons rosemary
• 1 Tablespoon shallots
• 1 teaspoon fresh ginger

Instructions

1. Mince rosemary, shallots, and ginger.
2. Combine all of the ingredients except for pork in a bowl. Whisk together.Pour half of the marinade in a jar or another bowl.
3. Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature. Even a few hours will work.
4. Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest.
5. While the pork is resting, bring the other half of the marinade to a boil over medium to medium high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.
6. Slice the pork thinly and on a bias. Spoon the sauce over the top.

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It’s Spring Break! At least it is for me. We are both in school right now, at two different school’s. I go at night and right now I’m enjoying my spring break. We still have work but just having a little taste of what its like to have a little more time is just what I needed right now.

This orecchiette and bacon dish is perfect for a quick meal. I think it would also be a great picnic/camping recipe also. It’s the perfect make-ahead dish and its super simple.

Orecchiette is such a fun-shaped pasta. It looks like shells that have been flattened and only a small indent remains. They tend to stick together but that’s part of the appeal of this pasta shape.

The red pepper pesto is amazing and reminds me just a little of the romesco sauce we made a while back. However, it’s completely different. It’s the kind of sauce that you taste and think, “This would be perfect on ______ and _____ and ____”. Yea, its delicious!

I’m trying not to waste the extra time I have this week for spring break but it sure is nice to be home cooking together at night again.

Orecchiette & Bacon with Red Pepper Pesto

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Recipe: Williams Kitchen

Serves: 4

Ingredients

• 4 strips Bacon
• ½ cup roasted almond pieces
• 12 oz canned roasted red peppers, drained
• ¼ cup grated Parmesan cheese
• 1 cup fresh basil leaves, washed and dried
• ½ cup Italian parsley leaves, washed and dried
• 2 cloves peeled garlic
• ½ cup olive oil
• 1 lb orecchiette pasta

Instructions

1. Cook bacon over the stove until cooked through and crispy
2. Combine red peppers, toasted almonds, parmesan cheese, basil, parsley and garlic in a food processor or blender. Turn on and while the motor is running, slowly add the ½ cup of olive oil
3. Process until mixture forms a coarsely chopped paste.
4. Cook orecchiette pasta according to package directions (al dente).
5. Reserving ½ cup cooking liquid, drain pasta and return pasta to pot.
6. Add red pepper sauce to the pot and stir the reserved cooking liquid.
7. Cook just until sauce is heated through (2-3). Stir in bacon before serving.
8. Top with parm and basil leaves (optional)

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This fish is by far one of my favorites. As I was editing the photo’s for this post my mouth was watering. I just needed to take a bite of it. I looked up from the computer and across the room where Terri is working and said, “We need to add this Sesame-ginger Salmon to the line up next week.” She quickly agreed.

The honey and ginger give this fish a sweet sauce with just a touch of zing. Not a spicy zing though, it’s more tangy and sweet. It’s. SO. GOOD! What’s also great about this recipe is that it’s great for the freezer, just put the sauce on the side and heat it up separately.

Serve with brown/wild rice and stemmed veggies and you have one delicious and healthy meal not to mention how beautiful it looks. YUM! YUM! and YUM again!

Honey Sesame Ginger Salmon

 

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Prep time

40 mins

Cook time

10 mins

Total time

50 mins

 

Recipe: howsweeteats.com

Serves: 4

Ingredients

• 1½ pounds raw salmon
• ¼ cup olive oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoon soy sauce
• 2 garlic cloves, grated
• 1 tablespoons freshly grated ginger
• 1-2 tablespoons toasted sesame seeds
• 4 green onions, sliced

Honey Sesame Ginger Glaze

• ¼ cup honey
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• ½ teaspoon freshly grated ginger
• ½ teaspoons toasted sesame seeds

Instructions

For the Salmon

1. Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
2. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
3. Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
4. Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness

Make the Glaze

1. Combine all ingredients in a bowl and whisk until smooth.

To Serve

1. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

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