1/4 cup vegetable oil, plus additional for brushing
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
12 (6-inch) corn tortillas
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side […]
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3 cups mixed green and black olives with pits
4 sprigs rosemary
4 whole cloves garlic, peeled
1 orange
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Preheat oven to 300F. In a small roasting pan, mix together the olives, rosemary, and garlic. Slice the orange in quarters and squeeze the juice over […]
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2/3 cup beer
3 cups shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
salt and pepper to taste
In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and […]
From Spoon & Stem
non-stick cooking spray
1 (16 ounce) can chickpeas, drained, rinsed and dried
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
Preheat oven to 425F. Lightly coat a rimmed baking sheet with non-stick cooking spray. Place chickpeas evenly on the baking sheet. Bake, stirring occasionally, until golden brown, about 20-25 minutes. […]
Yield: Makes 4 servings
Real Simple, SEPTEMBER 2005
8 8-inch flour tortillas
12 ounces grated or sliced mozzarella
2 tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh basil, leaves picked
1/4 cup pine nuts, toasted
4 teaspoons extra-virgin olive oil
Heat grill to medium. Arrange 4 of the tortillas on a cutting […]
