Tag Archives: NanaBread

April 6, 2012 · 3:21 PM

Fruity Pebble Bunnies for Easter

Fruity Pebble Marshmallow Bunnies - from plain to fabulous

Surprise! I really hadn’t planned to post two stories in one day, but the kids are coming for Easter this weekend, and I wanted to share the bunny treats I made for the grandkids, Jonah Bear & Lilly Bug. These bunnies are fun and colorful and are as much (or as little) work as you want them to be.

Here’s what you’ll need:
1 13-oz. box of Fruity Pebble cereal
1 10-oz. bag of miniature marshmallows
1 stick of unsalted butter
1 teaspoon of vanilla extract
1 bunny shaped cookie cutter
1 pkg. of white melting chocolate for coating
Various frostings & candies for decorating

To start, place the butter in a large saucepan and melt over medium-low heat; continue to cook, stirring often, until the butter just starts to brown lightly. Add the marshmallows and beat with a whisk until completely melted and smooth; whisk in the vanilla extract and remove the pan from the heat.

Pour in the cereal and using a heavy wooden spoon (because it’s sturdier), stir the cereal into the marshmallow mixture until all of the cereal is evenly coated. Pour the cereal mixture into a 13″ x 9″ baking pan that has been lined with parchment or waxed paper. Using a flat spatula, press the cereal mixture into the pan until it is an even thickness throughout. Set aside and allow to cool completely. Once set, cut into bunny shapes with the cookie cutter.

Once your bunnies are firm, melt the white candy coating over a double boiler (or place a metal mixing bowl over a saucepan of boiling water) and stir until the candy has melted. Once it is mostly melted, switch to a whisk and whisk the melted chocolate until smooth. You don’t want any lumps when you’re dipping.

Next, choose how you wish to candy coat your bunnies:

1. To drizzle, spoon the melted candy coating into a plastic bag, pressing it down into one corner. Snip the very tip off the corner with a pair of scissors, and in a back-and-forth motion, drizzle your bunnies with melted candy coating. Allow them to cool completely.

2. To coat your bunnies, place one bunny onto the center of a large fork. Hold the bunny over the bowl of melted candy coating, and using a small ladle, spoon the melted candy coating evenly over the top of the bunny, allowing the excess to drip back into the bowl. Once the excess chocolate has stopped dripping, transfer the bunny to a sheet of waxed paper and gently slide him off the fork. Allow to cool completely.

Next, decide how you wish to decorate your bunnies:

1. For chubby bunny cheeks, cut a mini-marshmallow in half forming two equal circles; attach with a small dab of melted candy coating or frosting.

2. For sweet bunny noses, attach a tic-tac candy just above the cheeks using a color coordinated frosting.

3. For pink bunny tongues, squeeze a little pink frosting from a store-bought tube of decorator frosting.

4. For the easiest eyes on the planet, buy a package of candy eyes from craft or baking stores. My sister gave me a package along with Bakarella’s Cake Pops cookbook, and I’ve been dying to use them. Hey, Sis! Look! I made bunnies!

5. For ears, you can pipe an outline using a small tube of gel frosting, or pipe a fatter line of pink frosting and use a toothpick or skewer to fill in the ears.

6. For whiskers, dip the tip of a toothpick or skewer into black gel frosting (I buy it in a small tube; Wilton brand) and simply poke the toothpick into the cheeks for whisker marks. If you want to get fancier, use dip the tip of the skewer or toothpick into the black gel frosting, lay it along the edge of the cheek, and pull outwards, drawing a whisker line as you go.

Jonah Bear & Lilly Bug are going to love these!

And there you have it. Colorful, fruity, marshmallowy bunnies – just in time for Easter. We here at Casa NanaBread wish you and your family a very Hoppy Holiday weekend. I know. That was corny. But I did it anyway.

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April 4, 2012 · 6:46 AM

My favorite new cookbook: America’s Test Kitchen’s “Pasta Revolution”

Pasta Revolution by America's Test Kitchen - it's my new favorite

Let me introduce you to my newest ATK cookbook – Pasta Revolution. I won this little beauty in a random drawing after participating in an on-line chat with Julia Collin Davison of America’s Test Kitchen. I was so excited to receive it. The book is a beautifully comprehensive collection of everything pasta. Chapters include Pasta 101, New Classics, Italy’s Greatest Hits, Pasta for Company (and my favorite – Pasta for Two), Pasta Salads, and two chapters on sauces – Pesto & No-Cook Sauces and Sauces from the Slow-Cooker.

So many choices, so little time

But wait, there’s more! You’ll also find a chapter on Whole Wheat Pasta, specialty pastas like gnocchi or tortellini, and even a chapter on Asian pasta dishes. See? I told you it was comprehensive! Here’s a sampling of what’s inside:

America’s Test Kitchen may just be my favorite series of cookbooks ever. Why? Because they take all the guess-work out of cooking. And by that, I mean you never have to worry about whether a recipe will work or not. Not when it comes from the crew at ATK. They go to great lengths to research and experiment with each recipe. They admit that they fail and tweak repeatedly to bring you the best possible version of each recipe published. I appreciate that.

What you get is a series of foolproof recipes along with a breakdown of what worked and what didn’t, tips on equipment and favorite brands, product reviews, and even shopping advice. When I make a recipe from America’s Test Kitchen, I know it will be spot on every single time. When they talk, I listen.

And speaking of vodka, last night I made the Penne alla Vodka for dinner and it was incredible. Seriously scrumptious. What a gorgeous photo!

Here’s the proof. Not that you need it, but I want you to know that I’m totally putting my money where my mouth is. Or in this case, I’m putting the pasta where my mouth is. One forkful at a time. Repeatedly.

ATK's Penne alla Vodka - simple ingredients, tremendous flavor

You know what I loved about this recipe? Everything. It was easy to make. It was packed with flavor. The sauce was perfect, especially when it got trapped inside those little penne tubes. I loved the slight heat from the red pepper flakes. If the vodka is a turn off for you, I promise it does not permeate the dish. It would be fine without it, but it does add great flavor without an alcohol ‘bite’ to it if you leave it in. Which is why they give you tips about which vodka to use. I’m telling you, these guys think of everything.

My overall rating for this dish is a sold 10. I would eat this over and over again. In fact, we’re having leftovers tonight. That rumor that pasta dishes taste even better as leftovers the next day? It’s true. Especially red sauces. And this one warms up beautifully.

You want to see how it turned out, don’t you? You know you do. Here you go. You’re welcome. {wink}

NanaBread's Penne alla Vodka from ATK's Pasta Revolution

If you love pasta or know someone who does, put this one on your shopping list. It is most definitely a keeper. Special thanks to the social media group at America’s Test Kitchen and to Julia Collin Davison, my favorite contributor at ATK. I swear that girl loves bacon as much as I do. We should form a club.

I’m never going to wash my cookbook-flipping hand again.

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February 20, 2012 · 7:00 AM

Cranberry Pecan Shortbread Blondies

NanaBread's Cranberry Pecan Shortbread Blondies. Wish you could smell them!

If that name sounds a little confusing, I’m with you. The truth is, this recipe is a combination of two of my favorites – buttery shortbread and soft, chewy sugar cookies. And you know what? It works. It has all of the glorious flavor of butter shortbread with the soft chewy texture of a good sugar cookie. Throw in some dried cranberries and some toasted pecans, and you have what I’m calling Cranberry Pecan Shortbread Blondies. Works for me!

Here’s how to make them for your family:

2 sticks (8 ozs.) unsalted butter, softened
1 3/4 cups granulated sugar
1 extra-large or jumbo egg
2 teaspoons vanilla bean paste (or extract)
1/2 teaspoon table salt
2 3/4 cups all-purpose flour
1 cup dried cranberries, chopped
1 cup pecans, toasted & finely chopped
1/3 cup turbinado sugar, for sprinkling on top

Pre-heat your oven to 350F, then line a 13″ x 9″ baking pan with parchment paper. I like to leave some hanging over each side, making a sling which allows the cooled cookies to be removed from the pan more easily. Set the pan aside.

In the large bowl of a stand mixer, combine the softened butter and granulated sugar; beat slowly until combined, then turn to med-high speed and beat until light and fluffy. Add the egg and vanilla and beat just until combined. In a separate bowl, sift together the salt and flour. Stir in the cranberries and nuts and toss to coat them with flour.

Turning the mixer to low speed, add the flour mixture and beat just until well combined. The dough will be thick. Using a spatula, turn the dough out into the baking pan. Using another sheet of parchment or waxed paper, cover the dough and using your hands, press the dough out to each side, smoothing it into a uniform thickness (mine was about 3/4″ thick). Once your cookie dough is smooth and even, remove the top sheet of paper.

Score your cookie dough & sprinkle with turbinado sugar crystals

Using a bench scraper or metal spatula (I grew up calling them pancake flippers), score the dough as you would for shortbread. Sprinkle the turbinado sugar evenly over the cookie dough. Place on the middle rack in the center of your oven and bake 30-40 minutes, or until the cookies have that fabulous browned butter smell and are a light golden brown. When I bake buttery shortbread cookies, I always know when they’re done by the smell. If you know what I’m talking about, raise your hand. It’s such a heavenly aroma.

A bench scraper is the perfect tool for shaping & cutting these cookies

Once done, remove the cookies from the oven and allow them to cool completely. Using the same bench scraper or spatula, cut the cookies along the score lines. Now all you need is a cold glass of milk or a hot cup of tea. Then treat yourself. Sit back and savor the contrast of flavors and textures – tart cranberries paired with buttery shortbread; soft chewy crumb with a crunchy sugar topping. Maybe I’m playing favorites, but I think this cookie has it all.

Soft and chewy; buttery and tangy; and totally addictive

I apologize for all the sugar on the blog for the past week. I promise I’ll make it up to you next week with something savory or a craft tutorial. Deal? Awesome!

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February 1, 2012 · 7:16 AM

Dark Chocolate Peanut Butter Cookies

Need cookies in a hurry? Try these beauties!

Forty-five minutes. That’s all you’ll need. Seriously, that’s how quick and easy these cookies are. See for yourself!

NanaBread’s Dark Chocolate Peanut Butter Cookies:
1 cup of creamy peanut butter
1 cup of Peanut Butter & Co.’s Dark Chocolate Dreams Peanut Butter
1 1/2 cups of granulated sugar
2 large eggs
1/2 teaspoon of vanilla extract
1 cup of all-purpose flour
2 teaspoons of baking soda
good pinch of salt
1 cup roasted peanuts (I used lightly salted)

Plus 2-3 tablespoons of sugar for sprinkling on top

Pre-heat your oven to 350F. Dump all cookie ingredients into a mixing bowl and stir until thoroughly combined. The dough will be a little thick, so I used a heavy wooden spoon. Using a cookie scoop or a spoon, form dough into walnut-size or golf ball size balls. {Yes, I said balls. Stop giggling.} Place about 2″ apart on an ungreased non-stick cookie sheet (or use silpat mats, if you have them) and sprinkle with additional granulated sugar. Bake for 10-14 minutes, or until the cookies start to crack as seen in the photos. Remove from the oven and allow them to cool completely. Makes 24-30 cookies.

See? Chocolate peanut butter cookies in under an hour. Start to finish. It might take longer to run to the store for a gallon of milk. Now let’s dig in!

Seriously. Is there anything better than warm cookies & cold milk?

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January 30, 2012 · 10:39 AM

A Monday Mystery: Galveston’s (In)Famous Phantom Face

Monday. I’m not a big fan. It’s usually laundry day. Sometimes, I resent Monday because it means my weekend is officially over. So to perk things up, I thought I’d share this little ditty and start your week off by giving you something to chew on. A Monday mystery, so to speak. Ready to get your ‘creep’ on?

This mystery takes place in Galveston, a city rich in history and local lore. One such tale involves Ewing Hall at the University of Texas Medical Branch (UTMB). Legend has it the original land owner left this coveted parcel of Galveston Island real estate to his family with one important condition – that it be kept in the family and never sold. Upon his death, his children promptly sold the land. (Kids!) Years later, this building was constructed as part of the University of Texas medical center campus.

Ewing Hall at UTMB in Galveston - an unassuming facade, for sure.

Here’s where the creep factor comes in. Inexplicably, a phantom face began to appear on the exterior of the building. Look at the photo above. Can you see it? Look at the center of the building, just above the dark door. Here’s a closer look:

UTMB's Phantom Face - Can you see him now?

See him now? Hovering over the black door? That’s the guy. Our mystery man. Legend has it he is the original land owner. The one who requested his land never be sold. The one who supposedly was so distraught by his family’s betrayal that he appeared on the exterior of the building and has been there ever since.

But it gets spookier. See how he appears in the third panel down from the roof? Well, that’s not where he started. Originally, he appeared in the top panel two squares up from where he is now. When he appeared, it caused a stir and the building’s owners had him sandblasted off the building. And then he returned in the next square down, on the second row, where he was again sandblasted away. And now? Now he’s back on the third row, where he remains to this day.

The phantom's final resting place, or so the legend goes.

If you look closely, you can see that the first and second panels appear to have been sandblasted. The pebbled sandy texture of the panels is gone when compared to the rest of the building. So could the legend be true? Could the place be haunted by a phantom as a reminder to his family that their betrayal is neither forgotten nor forgiven? Could he be faithfully guarding the land that he loved so dearly? Could this all be a bunch of hooey? Who knows.

But wait, there’s more! As if the legend of the phantom is not creepy enough, there’s more. Want to know the rumor behind why they never sandblasted him from this current spot? Because they were afraid he would move down to the door and come into the building. WHAT?!? Well, I guess that makes some kind of twisted sense, since he has moved down 2 levels already. Next stop – the black door. {chills} Man, I love a good ghost story!

So there you have it. Is it true? Who could possibly know for sure? It’s more a matter of belief. Do you believe in phantoms or legends or ghosts? Do you have a story to share about a phantom sighting? Or do you think it’s all a bunch of hysterical nonsense? As the saying goes, “Only the Phantom knows!”

Note: Special thanks to The Complete Package (my beloved husband) for providing the photos in this story. His recent motorcycle ride to Galveston to see this local legend with his own eyes provided the inspiration for this post.

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January 25, 2012 · 7:00 AM

The Amazing Crustless Coconut Pie

I don't know how it works, but it does and it's delicious!


Yes, you heard correctly. It’s a crustless pie and it’s crazy simple to make. I first had it around 1990 or 1991 when my mother and I visited a tea room in Stafford, Texas. The tea room is long gone, but my love for this pie has never waned. If you love coconut, give this one a try and see if it doesn’t knock your socks off.

Crustless Coconut Pie:

1 14-oz. can of sweetened condensed milk (not evaporated)
1 1/4 cups of milk
1/2 cup of Bisquick, Pioneer or other dry baking/biscuit mix
3 whole eggs
1/4 cup (4 tablespoons) unsalted butter, softened
1 1/2 teaspoons of pure vanilla extract
1 cup of sweetened flaked coconut

Pre-heat your oven to 350F. Put all ingredients except for the coconut into a blender and blend on low speed for 3 minutes. Pour into a greased 10″ pie plate or casserole dish (I used a rectangle Pyrex). This will puff, so don’t fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.

Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven. Bake for 35-45 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean. Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don’t panic if you notice shrinkage.

Serve at room temperature for best results. Leftovers should be stored in the refrigerator. Serves 6-8, depending on serving size.

Gorgeous and golden straight from the oven.

Note: This recipe was adapted from the Grateful Prayer Thankful Heart Blog who adapted it from the Favorite Brand-Name Best-Loved Recipes of All Time published in 1996 by Publications Limited. Her photo, by the way, is gorgeous. So if you want to see a spectacular photo of this pie, click on the link and be prepared to drool. My version is a cross between her recipe & my mother’s.

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January 20, 2012 · 7:49 AM

Easy Chicken Tortellini Soup

Tortellini Soup - From NanaBread to You, With Love


I just love this recipe. It’s quick, easy, flavorful and satisfying. A friend shared it with me in the early 1990’s when we were working on a church cookbook and I’ve been making it ever since. She made hers with ground beef and beef broth, but I prefer this lighter chicken version.

Ingredients List:

1 rotisserie chicken (plain) from your grocer’s deli
1 32-oz. carton of organic chicken broth
1 medium onion, diced
4 cloves of garlic, minced
1 15-oz. can of diced fire-roasted tomatoes
1 9-oz. package of frozen chopped spinach, thawed
1 10-oz. package of cheese tortellini (refrigerated or frozen)
1/2 teaspoon of garlic salt
1/2 teaspoon of McCormick’s Montreal Steak seasoning
salt & pepper to taste
pinch of dried oregano and basil
pinch of red pepper flakes (optional)
parmesan cheese & chopped flat-leaf Italian parsley, for garnish

Place the rotisserie chicken in a large heavy-bottomed pot and pour in the carton of chicken broth. Cover and simmer until the chicken is thoroughly heated and begins to fall apart. Using a slotted spoon, remove the chicken and allow it to cool until you can chop it without burning yourself. Strain the chicken broth to remove any kibbles and bits and return it to the pan. If needed, add a cup or two of water to create more broth. (May be necessary if your broth simmers too long and/or reduces too quickly.)

Over medium heat, bring the broth back to a simmer. Add the onion, garlic, tomatoes and seasonings. If you like a little spice, throw in that pinch of red pepper flakes. While that simmers, bone the chicken and chop it into bite-size pieces. If you’re feeding a crowd, use all of the chopped chicken. If you’re not, use half the chicken and save the rest for chicken salad tomorrow night. Return the chopped chicken to the pot. Add the spinach and tortellini. Simmer for an additional 15-20 minutes. Taste to see if it needs additional salt and pepper. I also like to taste one of the tortellini to make sure they’re done. If you like your soup on the thicker side, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk until smooth; stir into the soup.

To serve, spoon into bowls and top with chopped parsley and grated parmesan cheese. A great loaf of crusty bread is the perfect side to this soup.

Substitutions:
1. make with beef broth and ground beef (my friend’s version)
2. use cheese, spinach, or meat tortellini – your choice
3. use mini-ravioli instead of tortellini
4. leave out the tomatoes for a clear broth (great for colds)
5. substitute the pasta of your choosing for the tortellini
6. substitute browned Italian sausage for chicken or beef
7. substitute fresh spinach, kale or other favorite greens

Helpful Hint:
Prepping early can save a ton of time! Simmer your chicken in broth in advance. Strain the broth and store in airtight containers until needed (fridge for 2-3 days/freezer for 2-3 weeks). Bone and chop the chicken and refrigerate or freeze separately from the broth. If you prep these 2 things in advance, you can make this soup in under an hour. Just place the frozen broth in a pan and heat to simmering. Add the chicken and other ingredients, except for the parsley and parmesan. Heat until thoroughly warmed, season to taste, and sprinkle with parsley and parmesan cheese. See? I told you it was easy.

Go make this soup. You know you want to.

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January 19, 2012 · 7:25 AM

My Baby turned 29 last week

She'll always be our baby

I haven’t written about it yet because it has taken me a week to come to terms with the fact that my baby turned 29 last week. How did this happen? Where did the time go? I swear I remember taking her to her first day of kindergarten like it JUST HAPPENED. I can tell you exactly what she was wearing – a pale turquoise jumper with pink buttons and little pink sneakers. She had her hair in pigtails with pink ribbons. But now our baby is 29, and I’m gonna need a minute. {insert long pause here}

At her request, I made rainbow cupcakes for the occasion. If you were a reader last spring, you’ll remember that my big sister led a baking session when she, my baby sister, and our mother came to visit. We had a blast and the rainbow tie-dyed cupcakes were a hit. At that time, we used Big Sis’s scratch-made white cake recipe and the expensive Wilton food colorings. This time, I used white cake mix. Guess what? It worked! Two cake mixes made one dozen regular cupcakes and six jumbo-size cupcakes. For the mixes, I used whole eggs instead of eggs whites and dialed the amount of water back just slightly so the cupcakes would have better structure. I also added a teaspoon of almond extract, which added great flavor. With a basic set of Wilton food colors from the grocery store, I divided the batter into 6 bowls and colored each. For the regular cupcakes, I swirled the colorful batter; for the jumbo cupcakes, I layered it. Here’s how they turned out:

Unfrosted in 2 Sizes - Jumbo = 5" and Regular = 2"

A jumbo rainbow cupcake - frosted with sprinkles

Look out! She's going in for a bite!

Too tall for a normal approach, she had to turn it sideways.

She did it! And apparently, she liked it.

Happy birthday, honey. I’m so happy you loved your cupcakes, but I’m especially happy that you are our girl. Your dad and I are so very proud of you. And now that 29 is behind you, we’ve got 12 months to plan for next year – when you turn 30 and I turn 50. I’m pretty sure that requires a big blow-out of some kind, don’t you? I’m thinking Vegas (with bail money, of course).

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January 11, 2012 · 10:43 AM

Recipe Review: ATK’s Chewy, Fudgy Triple-Chocolate Brownies

Triple Chocolate (Mint) Brownies from America's Test Kitchen

I love recipes from America’s Test Kitchen. You know what I love the most? That they do all the work for you. They pick a recipe, research the heck out of it, find what works best (and what doesn’t) and then explain it all in easy to understand instructions. When you make an ATK recipe, you know it’s going to work out every single time. This weekend, I tried the Chewy, Fudgy Triple-Chocolate Brownies from their Complete America’s Test Kitchen TV Cookbook. What a book! It contains all of the recipes featured on their show from 2001 to 2011. It’s a 10-year anniversary gift to ATK lovers everywhere. Don’t have it yet? Well, you should. It’s a keeper.

Of course, you know me. I can’t make anything exactly as written. It’s my unspoken rule, except that I speak openly about it. My tweak – I added a bag of Andes Chocolate-Mint baking pieces. The colorful green striped variety. And I make no apologies for it. Sometimes a girl needs mint in her chocolate.

Here’s how it’s done:
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (8 ounces) butter, unsalted
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups (8.25 ounces) sugar
2 teaspoons pure vanilla extract
1/2 teaspoon table salt
1 cup (5 ounces) unbleached all-purpose flour
1 bag of Andes Mint baking pieces (my addition)

Adjust your oven rack to the lower-middle position and heat to 350F. Line an 8″ square baking pan with foil (sling-style so they’re easy to lift out) and spray lightly with PAM or other non-stick spray.

In a heatproof bowl, place chopped chocolate and butter into a double boiler or in the microwave in 1 minute intervals until melted and smooth. Whisk to remove any lumps. Whisk in the cocoa powder and beat to combine. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture. Using a spatula or wooden spoon, gently stir in the flour (and mint baking pieces) until just combined. Pour into the prepared pan and shake gently to distribute, or use a spatula to spread the batter evenly out to the corners.

Bake until slightly puffed and a toothpick or skewer inserted into the center comes out with a few moist crumbs attached. Baking time will be approximately 35-40 minutes, depending on your oven. Remove from the oven and allow to cool on a wire rack to room temperature (about 2 hours). Lift the brownies from the pan using the foil sling. Cut into 1″ squares and serve. NOTE: these are really dense and very rich; 1″ squares is a really good size for these!

Remaining brownies can be stored in an airtight container or wrapped in plastic wrap and refrigerated for up to 5 days OR you could chop some of them into 1/4″ to 1/2″ chunks and do what we did – make Chocolate Mint Brownie Chunk Ice Cream. No, I’m not kidding. I’ll prove it:

TCP's Chocolate Mint Brownie Chunk Ice Cream

The Complete Package is the master of ice cream in our house. Christine, our evil but effective Cuisinart ice cream maker, is his baby. He plays her like an instrument. Using his favorite knock-off recipe for Ben & Jerry’s sweet cream ice cream base, he added mint extract and a few drops of green food color to make this pastel peppermint concoction. And it was good. Really, really good.

So, there you have it. Yet another America’s Test Kitchen recipe that came out exactly as advertised. Tweaked into a minty pair of lovely treats by yours truly, because I just can’t seem to stop myself. And I’m okay with that.

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January 9, 2012 · 1:09 PM

From Fail to Fabulous

I made homemade tortillas to go with fajitas last night. The flour tortillas turned out great. The corn tortillas were an abomination. They were too dry. Too thick. Too awful. C’mon! It’s corn masa, salt & warm water. How hard can this be? I was tempted to throw them away, but I didn’t. As a corn tortilla lover, I was totally bummed. So bummed, I didn’t even make margaritas. That’s how bummed I was. Those of you who know me well are now probably saying, “Ahh, HELL no! She did NOT skip the margaritas!” I know! I know.

Homemade Corn Tortillas - great taste; terrible texture

The Complete Package is working from home today, so for lunch I took my short stack of awful corn tortillas and I fried them up in a little canola oil. Presto… homemade tostadas! My issues with texture went away when these little beauties crisped up in hot oil. With toppings like leftover grilled fajita beef, slow-cooked refried beans, grilled poblano peppers and homemade pico de gallo and guacamole, we turned drab into fab. I wish you could have been here. These puppies were fabulous! I think they will be going on our Hoegarden Weekend menu this spring (am I right, ladies?). I could eat these every day.

Homemade tostadas - holy cow, these were awesome!

Lessons learned:
1. never give up
2. be creative
3. there is nothing wrong with leftovers; not one little thing
4. when life gives you crummy corn tortillas, make tostadas!

On a scale of 1 to 10 (as my friend Kat likes to say), these were clearly 11/10. Thanks, Kat. You are SO right.

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