Hurry and enter to win Mia Mariu Skincare.
I have been making homemade tortilla chips for several months now. They are amazing. I have tried a couple of different brands of tortillas and my favorite are Mission yellow corn tortillas. I use peanut oil which works beautifully for frying, but you can use another oil such as vegetable oil if you like. These are great with guacamole. You can cut the tortillas into strips to serve with crock pot chicken tortilla soup.
1. Heat oil in a large pot or wok on high to 375 degrees F. I tested several temperatures and figured out that my optimum temperature was around 375. You do not have to use a thermometer. You can guage the temperature of your oil by how quickly your chips cook.
2. Using a pizza cutter, cut corn tortillas into triangles.
3. Gently slide tortilla triangles into hot oil. I fry about a dozen chips at a time. Fry until they start to crisp and turn golden then gently lift them out onto a cooling rack over a paper towel lined pan. Make sure not to over brown them. They will be done in about a minute or less.
Sprinkle chips with salt. Cool for a couple of minutes on the cooling rack then transfer to a paper towel lined bowl. Repeat with the remaining chips.
These chips will stay fresh and crisp in an airtight container for several days (if they last that long).
I make homemade tortilla chips all the time now and since peanut oil is so expensive, I strain my leftover oil and refrigerate it. I am able to use it 3 to 4 times.
If making for a potluck or school function, use canola or vegetable oil in case if anyone has peanut allergies.
This is the easiest soup to make and soooooo good. I made homemade tortilla chips and cut them in strips instead of triangles. They were the perfect topping for this delicious dish. You could add a dollop of sour cream, some shredded cheese, whatever you like. This recipe is slightly adapted from Chef in Training.
2-3 boneless skinless chicken breasts
2 cans Ro-Tel*
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans chicken broth
1 cup water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in a large CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred. Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, if you like. Serve with more chips.
*I used one can Mexican Ro-Tel and one can Mild Ro-Tel.
Did you know that you can save up to 40% on printer ink with HP's XL ink cartridges? They fit in your printer just like regular HP printer ink cartridges, but they hold more ink. Now you can go to Walmart orwalmart.com/HPinkfor all of your HP printing needs. I love shopping at Walmart because I can pick up grocery items and so much more. In fact, I always get my oil changed at Walmart because it's so convenient to shop while they are working on my car.
I received a $75 Walmart gift card to purchase HP's XL ink and anything else I needed.
My little shopping buddy and I set out to purchase HP's XL ink and see what else we could get with our Walmart gift card. He loves playing peek-a-boo, but covers his mouth instead of his eyes.
Here is a picture of our shopping haul. We got all of this for $75 including tax. I even bought a beautiful fall mum. I had two coupons that I was going to use that would have saved $1.40, but I forgot to use them when I checked out. When the cashier scanned the HP XL ink cartridge, there was a delay because she could not scan any more items so she had to call a supervisor. The supervisor said that I received a $10 Walmart gift card for purchasing the ink. It was a special promotion that I was not aware of and in all of the excitement I forgot to use my coupons. I don't know how long this promotion is going on, but it's a good one.
One lucky reader will get the chance to win a Use the rafflecopter form to enter. Giveaway is limited to United States only.so they can stock up on HP’s XL ink too.
Disclosure: I received a Walmart gift card as part of a promotional program with MomSelect. All opinions are honest and are my own.
Get 4 Free Samples of Airborne when you sign-up for the offer on their Facebook Page.
Thanks Coupon Geek for sharing.
There is a new kind of candy hitting the shelves and let me tell you it is awesome. Have you heard of UNREAL?
UNREAL is on a mission to unjunk our food supply starting with candy. "UNREAL candies have replaced the junk in candy with good stuff: double the cacao, more peanuts, real milk, cane sugar, and organic palm fruit oil. UNREAL candies also have 30% less sugar, 60% more fiber, and more protein on average per serving than other leading competing brands."
UNREAL candy has no corn syrup, no artificial preservatives, no artificial colors or flavors, and no hydrogenated oils/fats.
In addition to UNREAL candy being better for you than most of the candy on the market, it is delicious!
I had the opportunity to try UNREAL candy and share it with my friends. I invited my friends and their kids over for a cookie decorating playdate and UNREAL tasting party. The candy was a hit. The kids used the candy coated chocolates as decorations on their cookies. I set up three decorating stations and the kids had a blast decorating their cookies and of course eating candy too.
How adorable is this cookie?
We had a fun taste testing and cookie decorating party and really enjoyed trying all the UNREAL candy flavors. I have already determined which flavors are my favorites. I love the chocolate caramel peanuts nouget bar and the chocolate peanut butter cups.
UNREAL candy is available at many retailers including CVS and Walgreens and will soon be in Target stores.
Disclosure: I was compensated for writing this post and hosting an UNREAL party. All opinions are honest and are my own.
Congratulations to entry #576 Lindsey for winning a $50 Mikarose Gift Card.
Congratulations to entry #658 Georgiana for winning the Crum Creek Mills Giveaway.
All winners have been contacted. You can still enter to win my Mia Mariu Natural Skincare Giveaway and my Potty Patrol Potty Training Alarm Diaper System Giveaway.
Here is our menu from last week since I will probably never be organized enough to plan a week ahead. I hope you find some inspiration and I would love to know what you are having for dinner. (I need some inspiration too.) Feel free to share your menu ideas or links to your favorite recipes in the comments.
Monday: Fried Chicken, Mashed Potatoes and Gravy, Creamed Peas, Bread Machine Buttery Rolls, Lemon Squares
Wednesday: Cuban Black Beans and Rice
Thursday: Potluck at preschool, I took semi-homemade tortilla chips and guacamole
Friday: leftover Cuban black beans and rice with steamed broccoli
Saturday: at Grandma and Grandpa's house, Grandma made a delicious pork dish
Sunday: My son's 3rd birthday party, hot ham sandwiches (I should be posting this recipe soon as I am planning on taking this to a potluck next week), Taylor's Butterbean Soup (made from their soup mix), vegetable tray with hummus and dip, sliced tomatoes, and assorted crackers and of course chocolate cake and ice cream. I also made some coconut lime cupcakes for relatives with food allergies.
This is the best cream sauce for making creamed peas or spinach. This is also a great way to get kids to eat their vegetables. My boys love creamed peas or spinach.
White Sauce for creamed vegetables
2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
Dash of pepper
1 Cup milk
Frozen peas or spinach
1. Melt butter in saucepan over low to medium heat.
2. Stir in flour, salt, and pepper. Cook 1 minute.
3. Stir in milk. Cook until a thick sauce, stirring frequently.
4. While making sauce, cook frozen vegetables according to package instructions in microwave or saucepan on stovetop.
5. Add cooked peas, spinach, or other vegetable to cream sauce and stir to combine. Sprinkle with extra freshly ground pepper for flavor.
You can also use canned vegetables in a pinch, but frozen are better. Drain before adding to white sauce. As you can see in the picture the peas are two different shades of green. I only had ½ bag of frozen peas on hand so I added a can of drained peas.
Whole chicken cut-up or your favorite assortment of cut chicken pieces
(I like to use skinless thighs and drumsticks.)
Cajun seasoning (Tony Chachere’s is amazing.)
1. Heat about ½ to ¾ inch vegetable oil in a heavy skillet (I use an iron skillet) at medium high heat.
2. Pour some milk into a shallow dish and put flour in another shallow dish. Season flour with the Cajun seasoning-I have never measured the seasoning, but you can be liberal I would guess at least a teaspoon or more.
3. Dip chicken pieces into milk then into seasoned flour. Lower chicken pieces gently into hot oil. Sprinkle with more Cajun seasoning. Cover skillet with a sheet of foil and cook until the bottom side is browned. Using tongs gently lift chicken pieces to turn them over. Sprinkle again with Cajun seasoning. Recover and cook until evenly browned and cooked through. Remove to platter to serve.
Several potatoes depending on how many people you are serving (I use 6 to 8 potatoes.)
Russet potatoes or Yukon Gold are my favorites to mash.
Half and Half or part cream & part milk (If all you have is milk, use straight milk)
1. Peel and chop potatoes into large chunks.
2. Put in a large covered pot, cover with water and bring to a boil. Reduce heat to medium and cook until potatoes are tender.
3. When potatoes are tender, drain and mash them with a potato masher. If you don’t have a potato masher, you can use a mixer.
4. Add half and half or cream and milk or just milk to thin the potatoes. Stir in butter for flavor 4 to 6 Tablespoons should be good. Stir in salt for flavor. Continue to stir and mash until you get the consistency that you want. You can always thin with more half and half. Taste to make sure you get the flavor you want.
2 Tablespoons meat drippings from fried chicken
2 Tablespoons flour or 1 Tablespoon cornstarch
1 cup chicken broth
salt and pepper
If you would like to make more gravy, simply double the recipe. If you like your gravy thinner, add more water. Flour will give you a cloudy gravy and cornstarch will give you a clear gravy.
1. Heat meat drippings in skillet.
2. Add flour or cornstarch. Cook and stir to make a paste called a roux.
3. Add broth and continue to cook and stir until gravy thickens and bubbles. Salt and pepper to taste.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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