Food to Daydream About

I was watching TV last night and I found myself thinking about food. Very yummy food. I was trying to decide if I was actually hungry, bored, or thirsty. It was 10 pm so I wasn't convinced I need to eat something just before bed. The final decision was when I thought of nachos and seriously considered making them. I knew I needed to get to bed before I had a tummy full of cheese and tortilla chips.

There was a moment last night when I realized I had everything you could want for nachos in my fridge. It was what really convinced me I need to get to bed before I ended up with a full tummy and regrets. It wasn't a very hard decision to make nachos for lunch today.

Obviously, you need some tortilla chips. If you shop at Costco you can get a life time supply.

Now I add some chopped onion. When I microwave this, the onion will soften and become milder just a bit but still have that nice flavour.

Now the cheese, add as much or as little as you like. I find I like just an even layer so that there is a bit of cheese on most chips and no pools of runny cheese.

Now to get creative. Add some heat, if it doesn't hurt it doesn't count... just kidding. But what are nachos without jalapenos?

If I was making these for someone else I would leave them whole so they could see them, for myself I wanted more pieces so I get a bit with most bites.

Toss those on and into the microwave for 30 seconds.

Chop up some fresh tomato and return to the microwave for another 30 seconds or until all the cheese is bubbly. I wanted the tomatoes to be warm but not cooked.

Serve with salsa and sour cream for dipping and you'll be in heaven!

We have been known to have this for supper. I would add ground beef seasoned with a taco spice packet. Green onions and olives are also delightful. Just think of your favourite restaurant nachos and go from there!

Homemade Corn Tortillas

Over the past few years I have seriously developed my love of Mexican food. This is a food I have always loved but never tried to make it at home aside from the boxed meals, you know the ones I mean. Chris got me started on making Mexican food from scratch. One important thing I have learned from making more authentic Mexican foods at home is that you can specialize them to your own tastes. Sure, this probably makes them less authentic but 100 times even more delicious. Of course, you might as well make your own tortillas too, why not? Everything is better homemade right?

You will need a special type of flour called Masa Harina. It is ground corn. More specifically it is a corn that has been soaked in lime, dried, then ground. You can find it in the ethnic section of your grocery store.

This dough is super simple, it is just water added to the Masa Harina until a dough forms. It will dry out easily so you need to keep the dough covered while you form your tortillas.

You will need to roll these out by hand unless you happen to have a tortilla press. Be sure to use plastic wrap to cover your press or you will have a mess. One piece each for the top and bottom.

Roll a bit of the dough into a ball and place it more toward the hinge instead of the center. You'll see how the press pushes the dough outward. If you put it right in the center it will smoosh off the end of the press and make a mess.

Now press and there you go, one flat disk of dough.

Now to cook. On pretty high heat, cook until browned slightly on both sides.

There is a nice little stack.

Now for the real reason I made tortillas, quesadillas. I used left over tangy slow cooker pork and cheese. Put that between two homemade tortillas and heat until the inside is hot and gooey.

Be sure to flip.

Top with salsa, lettuce, tomatoes, and avocado. Sour cream would be great as well. These are so tasty and really so easy.