Homemade Corn Tortillas

Hubby and I always enjoy a good taco. It doesn’t matter if it’s flour or corn tortillas because both are pretty tasty. Until a few years ago I hadn’t made any tortillas from scratch, I always used the store bought kind. I always assumed it would be too hard and a really long process in making them. It wasn’t until my mother in law showed me how she made her homemade corn tortillas and tasting the difference between homemade and store bought that really changed my mind. The flavor is so much better and knowing that you made them yourself is really satisfying as well. It did take some practice to get it just right, but once you get the hang of it, it really isn’t too hard. I haven’t tried my hand at making the flour kind as of yet, but that will be in the near future.

These corn tortillas are pretty much how my mother in law makes hers. I have tweaked it a bit. I like to use the Maseca brand of corn flour. It’s usually found in the International food isle at the grocery store or you can find it in many Latin markets (which has so many more tasty and wonderful food items).

It’s really easy to use and it’s gluten free, which is great because you can not over work the dough.

Another ingredient that she adds in hers, and It might sound a bit out of the ordinary but it adds flavor to what can be a bit bland tortilla, is chicken stock base. I like to use the brand The Better Than Bullion Chicken flavor.

I know what you’re probably thinking, that you don’t always want your corn tortillas tasting like chicken. It really doesn’t . It just adds another depth of flavor.

I really think you will like the difference in making these compared to the store bought kind. Don’t get me wrong, I still buy tortillas from the store at times when I want something fast, but if you have a little extra time, you wont be disappointed.

Here’s what you need:

*1 3/4 cup of masa harina such as Maseca.

*1/2 tsp. salt or more to taste

*1 TBS. Crisco or lard

*1 tsp. chicken stock base; I use Better Than Bullion

*1 1/4 cups hot water +1 TBS. more at a time if needed

In a large bowl combine the Maseca and the salt.

Add in the Crisco and the chicken stock base, then slowly pour in the water and begin mixing it with your hands.

 You can use a large spoon, but its better to mix it with your hands because you want to kneed the dough as you mix it. If the dough seems too dry, add more hot water 1 TBS at a time. 

 The texture of the dough should not be sticky or too dry. It should have almost the texture of cookie dough. 

If it is too sticky, then add a little more of the Maseca.

Cover the dough with plastic and let rest for at least 10 minutes.

Heat a griddle or cast iron skillet….I used a cast iron skillet…to medium high heat.

Line a tortilla press with plastic. Cut down both sides of a zip top bag leaving the bottom connected. It will make a long rectangle. Place the “bag” over the top and bottom part of a tortilla press.

Divide the dough into balls, the size of a ping pong ball. Place the dough ball onto the bottom of the press.

Gently press the top of the press down, but not too hard.

Leave the tortilla incased in the plastic and pick it up.

Flip the tortilla over onto your hand. The top of the tortilla should now be on the bottom, gently peel the plastic off, then peel off the tortilla off of the remaining piece of plastic. 

Lay the tortilla on the skillet by letting the bottom of tortilla touch the skillet, then lower your hand slightly and move it away from you. Do not flip it onto the pan or it will crease.

Do not feel discouraged if the first few tortillas crease or tear. I always seem to sacrifice at least one before I get them right.

Cook about 40 to 60 seconds. When the tortilla starts to pull slightly away from the skillet and turn a little brown in places, flip and cook for another 40 to 60 seconds.

Place on a clean towel and wrap. Repeat until each one is cooked. I found out that letting them steam in the towel for about 5 minutes, helped them become softer and more pliable.

If they cool off too much, you can place the wrapped towel in the microwave for about 10 seconds. Serve and Enjoy!

*Storing and Reheating:

*Store in a zip top bag in the fridge for up to 10 days.

*You can freeze them by placing them in a zip top bag, making sure that all of the air is out of the bag. They will last up to two months.

*To thaw the frozen tortillas simply leave them in the zip top bag in the fridge overnight or out on the counter.

*Reheat in a skillet or griddle over high heat until warmed through.

*To Reheat in the microwave, wrap tortillas in a damp paper towel and place in microwave on high in 10 second increments until warmed through.

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Chicken Parmigiana

One of my favorite Italian dishes is chicken parmigiana. Ok, so it’s not true Italian, but rather American Italian, but it’s still delicious. The original dish originated in Southern Italy, but eggplant was used rather than chicken. It wasn’t until Italian immigrants here in the U.S. found that chicken was more affordable here than back in Italy so it was used in place of the eggplant. The dish became quite popular. It was later found in many restaurants and then in 1962 it was featured as a recipe in the New York Times. It was and still is one of the most popular American Italian dishes around.

It can seem a little intimidating at first to make, but it is really quite easy. I find that using a good quality jar of marinara sauce makes it even easier to prepare. You can use your favorite homemade marinara recipe if you prefer. I also like to use chicken thighs because it has more flavor and it can be a little cheaper than the traditional chicken breast that is usually used in this dish, but it is definitely not cheap on taste. I do still use chicken breasts at times so feel free to use either. Either way, the end result is still delicious. The chicken thighs are breaded and lightly fried until nice and crispy and topped with fresh basil leaves (I like to add this for a little more layered flavor). A tasty marinara sauce is gently spooned over the chicken like a hug followed by a nice, healthy mound of fontina (or mozzarella if you like) and parmesan cheese that’s melted on top. All of that tasty goodness is then nestled on a bed of spaghetti to complete a comforting, satisfying meal.

Here’s what you need:

*4 boneless, skinless chicken thighs or boneless, skinless chicken breasts; pounded thin if desired.

*canola oil

*3/4 cups flour

*2 eggs, beaten

*1 1/2 cups panko bread crumbs

*1 TBS Italian seasoning or more to taste + more for the chicken

*1 tsp salt + more for the chicken

*1/2 tsp. or less to taste cracked pepper +more for the chicken

*1/2 cup grated parmesan cheese for the bread coating; for this I like to use the kind that comes in shakable containers that are sand like in texture. It seems to blend and stick better to the chicken.

*fresh basil leaves

*shredded fontina cheese to taste

*shredded parmesan

*jar of good quality marinara sauce + more for the spaghetti if desired


Preheat oven to 400°

Sprinkle the chicken on both sides with the Italian seasoning, salt and pepper to taste.

In a shallow dish combine flour, salt and pepper.

Pour the whisked eggs into another shallow bowl.

Mix together the bread crumbs, Italian seasoning and the grated parmesan cheese (the one that is sand like in texture) and place into another shallow dish.

Press both sides of the chicken into the flour, then shake off any excess.

Coat the floured chicken on both sides in the egg.

Place the chicken into the bread crumb mixture pressing down slightly to make sure the breading adheres to the chicken.

Transfer to a plate or baking rack and repeat with the remaining chicken.

In a large skillet, add enough canola oil to cover the bottom in a thin layer and heat to medium high heat. Place chicken in the skillet making sure not to over crown the pan. Cook 2 to 3 minutes or until the chicken is golden and crispy, turn the chicken over and cook for another 2 minutes.

If the chicken is not cooked through, that is ok because it will finish cooking in the oven.

Spray a baking dish or tray with no stick spray and place the chicken onto the dish.

Place basil leaves on top of each piece of chicken.

Spoon the marinara sauce over the chicken but not entirely covering the whole chicken.

This helps keep some of the edges crispy.

Pile on the fontina and freshly shredded parmesan cheese on top.

Bake for 15 minutes or until the cheese is melted and the chicken is cooked through.

If the chicken is not pounded thin and is a little on the thicket side, cook for about 20 minutes.

While the chicken is cooking, prepare the spaghetti according to the package directions.

Heat up any additional marinara sauce as well.

Remove the chicken from the dish and serve with spaghetti.


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Air Fryer Frozen Burritos

I like to keep a few frozen go-to-meals stashed in the freezer for those days that I just don’t feel like spending a lot of time in the kitchen. Frozen burritos are one of those that I always keep on hand. I just pop them frozen into the air fryer, flip them once and dinner….or lunch… is done. I prefer cooking these in the air fryer because they take less time to cook than in the oven and they get nice and crispy on the outside but stay soft on the inside. You can eat them as they are, or top them with some delightful sour cream and guacamole. Add some rice or beans on the side and you have a nice satisfying meal.

To cook them in the air fryer:

Preheat the air fryer to 400°.

Place the frozen burritos in a single layer on the bottom of the basket. If they are stacked on top of each other, I found that they do not get as crispy.

Cook for 5 minutes then turn them over.

Cook for another 5 minutes or until hot on the inside.


Cooking times may vary depending on the size and the brand of your air fryer.


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Cheese Stuffed Burgers

Original Post Date: January 13, 2020

This is a throw back to one of my first few posts on what was then my shiny new blog. Whenever hubby and I crave a really cheesy, meaty burger this is still one of our favorites.

If you are craving a really cheesy, simple burger, then this is the one to go to. I made this a few weeks ago and it is rather messy, and definitely for a cheat day, but it is oh so good. I’m mean how can it not be….look at all that cheesy goodness. So here’s how you can make it.

Cheese Stuffed Burgers

  • 2 lbs ground beef
  • onion powder to taste
  • salt and pepper to taste
  • 1 Tbs Worcestershire or more
  • sliced cheddar cheese (or any other cheese you prefer
  • desired toppings and condiments
  • hamburger buns

In a large bowl, combine ground beef, onion powder, salt, pepper and Worcestershire sauce. Form into patties.

Place one or two slices of cheese on top of one of the patties. Place another patty on top of the cheese and seal the edges of beef around the cheese. This prevents the cheese of oozing out of the patties while cooking, all though, some of the cheese does seem to make an escape. Continue this with the rest of the patties.

In a large skillet,( I prefer to use a cast iron skillet, but that’s just my preference.) heat until pan is hot, add patties and cook about 5 to 10 minutes on each side. Take patties out of pan and cover loosely with foil and let them rest for about 5 minutes.

Place on desired hamburger buns and top with your favorite toppings.


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