Home Cooking Stick to Your Ribs 🙂
12 corn tortillas cut into 8 pieces each. Take a stack of tortillas and cut into triangles just like tortilla chips. Fry in coconut oil until light brown. When done put into lined paper towel colander. The colander sits on a paper towel lined plate. In a bowl diced yellow bell pepper, 2 green onions, and 1 tomato mixed with special blend of Mexican spices and herbs. The special blend is my secret. Add the fried tortillas and veggie mix in frying pan. Add water till it covers the top of the food. Cover with a lid. Cook 15 minutes then remove lid stir. Total cooking time 30 minutes until liquid is gone.
Refried beans –
20 beans home soup, gave receipt earlier. Smash the beans until smooth. Moist but not liquid.
Hash browns –
Shred 10 medium potatoes. Add shredding potatoes in a bowl of water so the potatoes don’t turn brown. In a separate bowl add liquid smoke and special blend of Indian spices and herbs. My special blend is a secret. Drain potatoes then mix potatoes with olive oil, coconut oil, peanut oil with spices and herbs. Line baking sheet with foil and grease with olive oil. Spread potato mix on greased baking sheet and cover with foil. Bake at 4:40 degrees for 40 minutes. Halfway through cooking uncover and cook till brown.
Blue berry muffins
Life is good