Cinco de…Uh-oh!

My mouth waters as I write this…

Living in Southern California afforded me the chance to not only indulge in your typical homemade Mexican fare on a daily basis, but also to learn how to make it. From salsa to guacamole to refried beans..I learned how to whip up a Mexican Feast in no time flat. Sauces? A cinch. Rolling taquitos or burritos? No problem! Making tortillas from scratch?

Making tortillas from….SCRATCH? HUH?

That WAS my attitude – past tense! Now, I’m proud to say no longer a tortilla-making novice. Not at all! The Kiwi BF and I have been so into making our favorite Mexi-Cali dishes, that we grabbed Tio Pablo’s Instant Corn Masa Mix (ok, not quite from scratch, but close enough!).

We wanted to celebrate Cinco de Mayo, except I wanted to make the tortilla’s from this mix for the authentic vibe we were aiming for with the meal. We rounded out our tortilla making kit with a press and I was good to go.

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This is my new boyfriend…Don’t tell my current one!

This was so easy…as in, ridiculously easy! The mix, which is gluten free, makes life simple: You mix 2 cups of the Corn Masa with one cup of water, mixing the ingredients until they form a firm ball. Separate into 12 smaller balls then …press away!

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So..the beans aren’t quite homemade…This time! They are gluten free, though 🙂

Pressing tip: Use parchment paper on both sides of the dough, and press. This helps keep the tortilas from sticking and makes clean up a lot easier. Lift the press and move the tortilla a quarter turn and press again, repeating these steps a few times to get the tortilla just thin enough, but not too much!

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Seriously, everyone needs a tortilla press!

 

The batch we made gave us 12 tortillas – add some grilled chicken, roasted onions and red peppers, homemade (for real!) guacamole and salsa and you get a perfect Cinco De Mayo – or anytime – meal. The tortillas we made came out soft and pliable, delicious and fresh!

Once you have food this fresh, there is no return 😉

Are you a fan of Mexican food? Share your fave dishes in the comments below..we love hearing what you think 🙂

 

 

Weekend Quickie: Gluten Free Zucchini Chips

I’m on a health kick this month so I’ve been messing around with gluten free recipes to share…like this one for Zucchini Chips. I’m sure you’re asking yourself what the heck ARE Zucchini Chips…You are not alone! At first I was a bit skeptical, because it is zucchini. I’ve learned to embrace veggies as I’ve “matured” (term I totally use loosely!), but I tried it and you know what?

I’m in heaven.

These little suckers taste sooo good and for the calories – Anne’s Estimated Guess (AEG):  about 60-75 cal per serving – you can’t go wrong. I’m breaking down this easy 20 minute snack for you, so let me know what you think:

Ingredients:

  • 2 zucchini
  • 2 eggs whites
  • 1/4 cup gluten free bread crumbs 
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp of the following: rosemary, garlic powder, Italian seasonings,
  • 1/8 tsp black pepper

Heat oven to 450˚ and line a baking sheet or pan with parchment paper. Spray paper with non-stick cooking spray.

Cut the zucchini into 1/4 inch slices and set to the side. Mix breadcrumbs and seasonings in a bowl, putting egg whites in a separate dish.  Dip zucchini slices into egg whites, then dip slices into breadcrumb mixture, coating both sides. Place finished slices onto parchment paper. 

Cook for 7-8 minutes, then flip slices. I did this and I added an extra 5 minutes to mine so they were just a touch crispier 😉 Check out the finished product below…So good!

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I ate them as a warm-up for lunch. Hmmm, well they are healthy…right? 

Serve as they are for a snack, with sandwiches at lunch time (replace those potato chips!) or heat up some marinara and dip these delish chips for a fun appetizer. 

Let me know how yours turn out!!