Cookbook: Tortillas to the Rescue


Tortillas to the Rescue
by Jessica Harlan features 150 recipes for delicious breakfasts, snacks, wraps, main courses (with vegetarian options), and desserts.

Tortillas are a staple in our house! We always have tortillas just waiting to be filled with a delicious filling for lunch or dinner, but what about breakfast?!

After receiving a copy of Tortillas to the Rescue, a whole new world opened up for me in terms of breakfast options with tortillas!

Who knew there were so many options when it comes to eating tortillas! You can stuff, wrap, bake, roll and fry them. You can use your creativity or you can follow a recipe, but either way, they are a tasty meal option.

I love Tortillas because they last longer than bread (expiration date) and they are so versatile! My favourite tortillas in the world are the ones served hot and fresh at Lonestar. I would like to make them one day and I will hope that they turn out even half as yummy as those ones! There are directions for how to make your own tortillas in the back of Tortillas to the Rescue.

The best tip that I received from this cookbook was how to make tortilla cups. These can be used for breakfast, lunch or dinner. They are unique and add a fun twist to any meal!

Pork Stir Fry

I thought I'd share a favourite stir fry we make here a lot, a stir fry is so easy as you can include just about anything!

Recipe


Ingredients 
  • 4-5 boneless pork chops, sliced
  • 3/4C hoisen sauce
  • salt and pepper
  • 3C cooked rice
  • 1C cooked corn (or any veggies you want) 

Step 1:


Slice your pork chops, I buy the thin ones in bulk, they often say "fast fry"

Step 2:



In a freezer bag add the pork chops, salt and pepper and hoisin sauce, let marinade for at least an hour

Step 3:
Cook pork chops, rice and corn in separate pots

Step 4:
Combine into one large pan, I add a bit more hoisin sauce at this point and let sit on low while you mix it in

Step 5:
Serve hot and enjoy!



Family Thoughts:


We love this, have been making it for years, the kids enjoy it too and a tasty way to get some veggies in.  Try peas, peppers, mushrooms and more!

Korean Pork Tenderloin and #VHExcitement Giveaway!

We recently received a #VHExcitement pack to perk up dinner time. I am a big fan of VH Sauces already, like their Plum and Sweet and Sour dipping sauces, Soya, Teriyaki cooking sauce and more. I have also introduced many friends and family to their Hoisin stir-fry sauce, it's a huge favourite around here.

Included in this pack was their Korean BBQ sauce, I thought it would be very spicy; it is a little spicy, but more in a tangy way, I love it!

Check out this recipe we tried with the new sauce..

Recipe


Ingredients: 
  • 1 1/2lb pork tenderloin
  • 1C VH Korean BBQ Sauce
  • 2T VH Soya Sauce
  • 2T lime juice

Step 1:
Slice the tenderloin into 4 pieces, piercing the strips all over with a fork, placed in a freezer bag

Step 2:


Add the marinade (Korean BBQ Sauce, Soya and lime juice), marinate for at least one hour, up to 24.

Step 3:
Use Pam Grilling Spray (hubby's new fav tool for the bbq by the way) on the cold grill, heat to medium-high and grill for 4-5 minutes on each side until cooked through.  You can also baste the meat with more VH Korean BBQ while grilling.

Step 4:
From here you can slice the meat and serve in a lettuce wrap with cooked rice, grated carrot, green onion and thinly sliced cucumber; or serve with any side dish of your choice.


Family Thoughts:


Everyone loved this, even the kids!  It's a great "family" flavour, that can go with so many dishes, I also loved the introduction to BBQ'ing pork tenderloin, something we have not done before, it was a great dinner full of new idea!

Visit the VH Facebook page for more meal ideas and great tips for adding excitement to your dinner time!

Giveaway:

We have a great surprise!  Enter below for your chance to win a VH Prize Pack, including a grocery gift card and VH sauces (ARV approximately $25).  Only open to Canadian residents.


Pita Chips & Olive & Olives 8 Hojiblanca

Pita Chips are a perfect addition to lunch, dinner, party food and more! We use them with cheese and meat type lunch, salads, for dipping and more. While making some chips for lunch today we also tried out Olive & Olives 8 Hojiblanca extra virgin olive oil, see how it went..

Recipe


Ingredients: 
  • 1 bag of pitas
  • approx 1/2C of extra virgin olive oil like Olive & Olives 8 Hojiblanca
  • approx 1t oregano
  • approx 1t garlic powder
  • (get creative with the spices; red pepper flakes, italian seasoning, onion flakes, a bit of balsamic vinegar, lots of ideas!)
Step 1:
Make your sauce: oil & spices

Step 2:
Cut your pitas into triangles

Step 3:
"Paint" the sauce on the pitas, best to have a little helper for this one :)

Step 4:
Bake at 350 for approx 5-7 minutes, it really depends on if you want them soft or crispy - serve hot


Olive & Olives 8 Hojiblanca:




Enjoyed using our new bottle of Olive & Olives 8 Hojiblanca, I found it to have a very strong flavour (in a good way), much stronger than other extra virgin olive oils I've purchased, it's really a very fresh taste.  It features fresh tomato aromas and a note of young artichoke, the oils come from the hojiblanca, a variety of olives grown in the Estepa region of southern Spain, which has its own registered designation of origin, the D.O.P. Estepa. This accreditation is part of 27 registered designations of origin for olive oil that guarantees the highest standards of production, just like that for wine.  I look forward to using this full flavoured oil in more recipes soon!

Family Thoughts:


Kids love this, Mom and Dad love this, it's perfect for a party, you can't go wrong.  Easy to make everyone happy by using different spices as well!


6 week Raisin Bran Muffins Mix for the Fridge

My Mom has been making these muffins for years! What I love the most about them is that you don't make the whole mix at once meaning that you make a fresh batch every time.

Simply mix all of the ingredients together as per the recipe and put it in a covered bowl or container in the fridge for up to 6 weeks. Whenever you want to make muffins, fill muffin papers or a muffin tin with muffin mix and bake away. Twenty minutes later you will have fresh, delicious muffins!

These muffins are a great gift for new parents! Not only is most of the work done for them, they can have fresh muffins every day AND the new Mom can get back on track with being regular :)

6 week Raisin Bran Muffins Mix


Step 1:
Combine the following ingredients in a large bowl:
  • 5 1/2 cups flour
  • 2 1/2 cups sugar
  • 3 cups natural wheat bran
  • 2 cups All Bran cereal
Step 2:
Combine the ingredients below in another large bowl:
  • 3 Tbsp baking soda
  • 4 cups buttermilk (1 litre)
  • 1 1/2 cup oil
  • 4 eggs
  • 1/2 cup moasses
  • 2 cups raisins

Step 3:
Add the wet to the dry ingredients and stir just to combine.

Step 4:
Bake at 375 degrees for 20 minutes or until toothpick comes out clean.

Notes:
  • The raw muffin mix keeps in the fridge, covered for up to 6 weeks!
  • This recipe makes a HUGE bowl of mix. You can cut the recipe in half!

Now it is super easy to make muffins in the morning! Scoop them out and bake! Voila! Fresh muffins.

Family Thoughts:

Freshly made, these muffins don't last for long in our house. They are also good for keeping you regular, if you know what I mean!

Fish Florentine

Another favourite recipe from my Gramma, I even have her hand written recipe card. :-) This is a great twist on fish, especially if you have a picky eater.

Recipe

Step 1:



Heat up some oil and minced garlic in a pan, wilt a big bunch of spinach, I like baby spinach, but any is fine.

Step 2:



Make your cheese sauce by heating 2 tablespoons of butter over medium heat, when melted add 2 tablespoons of floor, let it bubble for a minute than add 2/3 Cup milk, 1/3 Cup heavy cream and fresh ground pepper. If you don't have heavy cream just use all milk. When heated through and thickened add a cup or so of shredded cheese - mozzarella or swiss work well.

Step 3:



When spinach is wilted, layer on the bottom of a casserole dish.

Step 4:



Top spinach with fresh or frozen white fish, I used sole.

Step 5:



Cover fish with cheese sauce and top with extra shredded cheese.

Step 6:
Bake at 350 for 30-45 minutes.



Family Thoughts: 


We all love this, even the kids! Adding the cheese sauce is the perfect way to introduce a picky eater to fish.
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