6 red corn tortillas
Stack corn tortillas and trim off sides in order to form a rectangular shape. Cut tortillas into thin strips. Arrange on a baking sheet and spray the strips with canola spray. Evenly sprinkle garlic salt and chili powder over the strips. Place in a 400 degree preheated oven and bake for about 15 minutes or until crispy. Great over salads and soups.
2 large garlic cloves
1 bunch cilantro, stems removed
¼ t salt
¼ C fresh squeezed lime juice
1 C olive oil
Place garlic, cilantro, salt and lime juice in a blender. Process ingredients until smooth. Add olive oil in a slow drizzle through the feed spout. Refrigerate. Drizzle over pasta dishes, soups, goat cheese.
(makes 8 large scones)
2 C flour
1 T baking powder
1 t salt
1 t black pepper
1 ¼ sticks butter, chilled and diced
1 C crispy bacon, diced
2 C sharp cheddar cheese, grated
3 scallions, finely chopped
Combine flour, baking powder, salt and pepper in the bowl of a stand mixer. Mix well with your paddle attachment. Add diced pieces of very cold butter and pulse your mixer to coat butter pieces with the flour. Add one egg, pulse again. Add second egg and pulse again. Break up any large lumps of butter. Minimize your pulsing. Add bacon, cheese and scallions to the mix. Pulse machine again while drizzling in heavy cream. Add just enough cream for the dough to come together. Not dry, not wet. Gather the dough together and press it evenly into a 9” cake pan that has been sprayed with cooking spray. Invert the pan onto a cutting board and cut the circle into 8 wedges. Brush the scones with heavy cream and egg. Place on a parchment lined cookie sheet and place in a preheated 425 degree oven. Bake for 12 minutes and turn your baking sheet and bake for an additional 12 minutes or until golden brown.