Tortilla | Easy Delicious Recipes

Angus Snack Wrap at McDonald’s: Better Than The Mac Snack Wrap?

August 16, 2010 – 7:45 pm | by admin

From A Hamburger Today [Photographs: Robyn Lee] This past week, McDonald’s introduced a new Snack Wrap to its menu—the Angus Snack Wrap . A half-patty of their premium line, the Angus Burger, swaddled in a flour tortilla. I’ll admit, I was not looking forward to this assignment. I checked out the Mac Snack Wraps months ago and thought the chicken options were much more palatable than the burger ones; I wasn’t impressed by the Angus Burger in the Burger King-McDonald’s showdown , either. Putting the two together didn’t seem like such a good idea. The Angus Snack Wraps come in three varieties: Deluxe, Mushroom and Swiss, and Bacon and Cheese. All are on a flour tortilla, all are roughly the same size as the Mac Snack Wrap, but are priced 50 cents more at $1.99 apiece. In true advertising fashion, the signs and commercials depict the contents popping out of the tortilla—whereas in reality, the tortilla engulfs them. The Deluxe (410 calories, pictured at top) has all the classic toppings: lettuce, tomato, red onion, pickles, mustard and mayo. I was actually surprised…

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Tags: angus, angus-burger, deluxe, food, Hamburger, mcdonald, nature, photographs, pictured-at-top, putting-the-two, snack, snack-wrap, swiss, tortilla

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How to Make a Spanish Tortilla

August 9, 2010 – 10:00 pm | by admin

VIEW SLIDESHOW: How to Make a Spanish Tortilla Having immersed myself in Spanish tortilla-making over the last few weeks, I’ve come to the conclusion that if there were an “If You Learn To Make Only One Dish This Ought To Be It” Award, the Spanish tortilla would make a very good candidate. In Spain, it’s the go-to dish for a snack, a meal for an unexpected guest, or a late-night tapas snack. Not to be confused with Latin American flour or corn tortillas, the tortilla española is made with potatoes, onions, and eggs. It can be eaten warm or cold pretty much any time of day and can be easily rounded out into a meal with the addition of a salad and some cheese. My friend Raquel, who moved to New York from Spain as an adult, remembers that for recess, school kids packed a tortilla bocadillo , a slice of tortilla sandwiched up in a baguette. Jose, who grew up mostly in New York and spent summers in Spain, said that as a hungry teenager, he’d come home, open the fridge, and mow through the greater part of a tortilla before dinner. Now, as adults living in New York, they continue to make tortillas regularly and they recently shared their…

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Tags: baguette, basque, fridge, Latin, olive, onions, potatoes, recess, skillet, snack, tortilla, tortillas, unexpected

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Dinner Tonight: Pea Tortilla with Mint and Yogurt

April 17, 2010 – 12:01 pm | by admin

From Recipes [ Photographs: Nick Kindelsperger ] What is it about big egg tortillas that I like so much? Is it the simple preparation, or the incredible pleasure I get from pulling a leftover slice straight out of the fridge for breakfast? Either way, this recipe from Food and Wine first caught my attention because of its incredibly short ingredient list. Greek yogurt and mint were the only two things that weren’t pantry staples. The peas are the real star here. They lighten the mood, making this egg-laden dish feel fluffy instead of greasy and heavy. Perfect for spring, it reminds me most of a sun-drenched brunches on patios. Sure, I ate this at 8 p.m. in my dark kitchen, but I suppose that’s the power of the recipe. Pea Tortilla with Mint and Yogurt – serves 4 to 6 – Adapted from Food and Wine . Ingredients 4 tablespoons butter 1/2 pound frozen peas, thawed 1 1/2 cups plain Greek-style yogurt 8 large eggs 1/2 cup mint, chopped 1 teaspoon kosher salt 1/4 black pepper Procedure 1. Preheat the broiler. Melt the butter in a large skillet set over medium heat. Toss in the peas and cook…

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Tags: board, broiler, cutting, greek, Kosher, medium, mixture, pantry, pepper, salt, skillet, tortilla

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Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

February 8, 2010 – 1:59 pm | by admin

Raw Food Wednesday 2/03 Taco Salad with Blood Oranges Stuffed Mini-Peppers We made the taco salad again , slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base — 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified. Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer. Tomato Tortillas (makes approximately 6 large tortillas) 1/2 cup flax seeds 1/2 cup water 1 cup grape tomatoes, chopped in half 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes 1 tbs. olive oil 1 tbs. nama shoyu 1 jalapeño, diced 1 tsp. Mexican oregano 1 tsp. fresh ground cumin salt and pepper to taste Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth. Spread out the mixture into 10″ rounds with an offset…

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Tags: blood-oranges, fast vegetarian, rest, salad, stuffed-mini, tortilla, vita, water

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FoodShouldTasteGood Tortilla Chips, Multigrain, An All Natural Recipe, 6-Ounce Bags

January 12, 2010 – 6:55 am | by admin

Pack of 6, 12-ounce bags(total of 72-ounces) All natural tortilla chips now available in mini size They are all-natural with no genetically modified ingredients or anything artificial No cholesterol and no trans fat Enjoy! Product DescriptionFoodShouldTasteGood multigrain contains flax, sunflower and sesame seeds which adds to the distinctively nutty flavor, making this chip a wholesome, perfect snack to be enjoyed on its own or dipped in to your favorite hummus. . . . More > > FoodShouldTasteGood Tortilla Chips, Multigrain, An All Natural Recipe, 6-Ounce Bags

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Tags: chips, distinctively, i like natural food, multigrain, natural-recipe, nutty-flavor, sesame-seeds, tortilla, tortilla-chips

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Chicken Enchiladas with Salsa Verde

June 23, 2009 – 8:35 am | by admin

Back in February when I lived in San Diego for the month, I watched the Food Network day and night. I was addicted. The shows on the American Food Network were different from the ones on the Canadian one, so it was neat to see the small cultural differences in the food shows. A lot of dishes and recipes on the American shows were latino influenced, and I finally learned who Paula Deen was (and discovered deep fried macaroni and cheese along the way)! One show I really got into was Tyler’s Ultimate. Tyler Florence explores traditional meals and teaches you the ULTIMATE way to make them. I adapted my Chicken Enchiladas with Salsa Verde from his show, and it was a rockin’ meal. CK and I couldn’t believe how awesome it was. One thing to note is that Enchiladas are traditionally made of corn tortillas…

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Tags: a-nice-flavor, a-verde-evenly, a-virgin-olive, a-with-salsa, chicken, enchiladas, flickr, food, network, recipe, show, tortilla