I am not the biggest fan of corn tortillas. I mean, I guess I like them just fine, but I prefer the flour tortillas myself (you know – closer to that whole bread thing that I love so much). So, when you have 3 dozen corn tortillas in the house and the main tortilla eater is leaving, you make chips. And yeah – I will eat the sh*t out of some corn chips.
- Lightly brush one side of the tortilla with oil and stack.
- Cut the stack in half and then cut in half again, so you have 4 equalish triangles of future chippy goodness.
- Lay evenly on a pan – oil side up – and sprinkle with salt.
- Place in your preheated 400° oven for 8-10 minutes or until crispy.
- Allow to rest for 5-10 minutes to finish crisping up.
- Stuff face.
And then maybe make some nachos with leftover chicken taco meat. Repeat last step of instructions.
You know what makes a great pie crust? Lard. Don’t tell my husband that’s what he’s about to eat.
Rhubarb from the backyard and the last of the freezer strawberries…I can’t wait for it to rest and no longer be lava hot.
To be fair this recipe comes from one of those community compilation books. In fact, the recipe comes from my 90 year old grandmother’s good friend Marion. Now, I have never actually seen Marion smile, but she makes a damn good fruit cobbler.
This latest batch is strawberry and rhubarb – about 2 1/2 cups worth of fruit. And it is amazeballs. Add some vanilla ice cream? And you will verbalize things like “insert eye roll here.”
I feel it is my lawful duty as an Alaskan to have rhubarb plants in the yard. Now, this does not necessarily mean that I actually like rhubarb – but I don’t see how these 2 things are linked. At all.
However, I am coming around to rhubarb. And I have to say, rhubarb sauce is a super simple and great entry level rhubarb drug.
- Harvest and remove the leaves from a big bunch of rhubarb. Have no scientific way of knowing how much you are grabbing – just get a lot.
- Clean and chop stems to equal 4 cups cut rhubarb.
- Put the rest of the crazy amount of stems you cut in a vase on the counter until you get around to getting flour from the store tomorrow for cobbler.
- Put 1 cup water and the 4 cups of chopped ‘barb in a pot and bring to a boil – cover loosely.
- Boil and stir occasionally until the rhubarb is soft.
- Allow the sauce to cool and add honey and cinnamon to taste.
I have always been really intimidated by making my own mayo. I don’t really know why. Maybe I heard it was tricky? Well, whomever passed that info along is a fibber. Making your own mayo is so easy. And so much better than storebought. Believe me on this one.
Now, you can do this with a whisk by hand (I did it once…) or use a whisk attachment on whatever gizmo you prefer in your kitchen. (I am sure you could also use a food processor but we don’t have one of them there fancy things in our house).
- Add 1 egg yolk to a bowl with 1 1/2 teaspoons fresh lemon juice and 1 teaspoon of salt
- Add to that 1 teaspoon of white vinegar and 1/4 teaspoon of mustard if that’s your thing (it’s not mine)
- Whisk these ingredients together until it is all incorporated
- Ultimately you will be adding 3/4 cup oil to this. I do about half vegetable and half olive oil (just don’t do all olive oil or you will be sorry). Slowly drizzle in about 1 teaspoon to the egg yolk mixture and whisk.
- Continue alternating adding oil and whisking. (This is where a gizmo comes in handy) until all oil is incorporated and your mayo is a lovely pastel yellow.
- Refridgerate and enjoy!
Seriously you guys. I won’t be going back to store mayo ever. So many weird chemicals and most are made with soybean oil (we have way too much soy in our lives – cut it out where you can). Give it a go. You will thank me later.
It’s soup season. And what is easier (and yummier) than egg drop soup. I can almost guarantee you have most of this stuff in your kitchen already and it takes all of maybe 15 minutes to make.
- Peel and thinly slice 2 carrots, throw into a soup pot
- If you’re feeling mushroomy, slice 5 halved mushrooms and add to pot as well
- Add 2 cups chicken broth to pot and bring to boil – simmer your carrots and mushrooms for 3-4 minutes
- Add 3 more cups chicken broth (sub a cup of beef broth for one of those if you want the flavor to be a tad more complex) and simmer
- Add 1 cup thinly sliced cabbage – Napa or savoy is my favorite
- Add 2 whole eggs and 1 yolk to a cup and quickly whisk, set aside
- Whisk 1 1/2 TB corn starch in 1/2 cup water and add to broth (the corn starch makes the egg silky)
- Slowly pour your eggs into the broth gently whisking the soup with a chopstick (or whatever high tech tool you have to break up the egg).
- Liberally pepper
- Garnish with green onions
This is so easy. And so good. You’ll thank me. Now, get that soup going.
Whenever I would speak to my Uncle Stan, he would ask if the husband had gotten any rabbits lately. Sadly, Uncle Stan passed away (at the amazing age of 91!) in February. So, when the husband headed out Thumper hunting on Saturday, we knew that should he get one, it would be for Stan. In fact, the awesome hat he’s rocking in his picture was Stan’s. He would have been really proud to hear about the trip and how delicious that little bunny was.
Rabbit has the reputation for being tricky to cook, but this most recent recipe was probably the easiest, and best, we have ever had.
First, you need to brine your bunny for a day in salt water to tenderize and help remove the iron-y blood taste from the game. After that you’re ready to go. Break down the legs and remove the rib cage. The back strap is one of the best parts of any animal, so to minimize the chance of ruining it, I leave the entire back column intact. Obviously we aren’t running a fancy french restaurant out of our kitchen, so I’m not concerned with presentation. Remove tough silver skin with a sharp knife and you’re basically done.
In a large pot, brown the rabbit pieces in 2 TB or so of oil for about 3 minutes on each side, set aside.
- Add 1 whole chopped onion to the pot and saute until soft – about 5 minutes. Add 3 cloves chopped garlic and cook until fragrant – about 1 more minute.
- Add 2 cups chicken broth to the onion and garlic mixture, toss in a bay leaf and a sprig of thyme if that’s your thing. Liberally pepper the broth.
- Add rabbit to the broth mixture and quickly bring to boil. As soon as it has boiled turn the setting to low, cover, and slowly simmer for 35 – 45 minutes. Low and slow is the way to go with rabbit lest you turn it to leather.
When your rabbit is finished, remove from the pot and set aside.
- In a separate container, create a slurry with 1/4 cup flour, 1/4 cup lemon juice and 5 TB water.
- Shake to mix well, and add to the remaining broth and onion mixture. Bring to boil while stirring. Remove from heat once it has boiled.
- Spoon the gravy over your rabbit and viola! What’s up Doc?!
You may think that the lemon sounds insane (I did the same thing) but it is a surprisingly delicious touch. A high note of citrus that really elevates the rabbit to a different level.
I also serve my rabbit with carrots (these were grown in our urban garden this summer and roasted with olive oil, salt & pepper) – because I find it hilarious. And of course, delicious.