2 cups frozen blueberries
3 Tbsp. water
1/4 cup sugar
2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
Cook, stirring frequently, over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring continuously. Serve warm. Makes 8 servings.
Karen’s Note: To serve, top each of my warm stack of Blueberry Walnut Whole Wheat Pancakes with 1/4 cup warm blueberry compote.
Corn tortilla chips or “strips”, especially the ones in the bags are usually fried in canola oil, have a lot of unnecessary sodium or “preservatives” added and are almost always higher in fat, calories and sodium.
Here’s an easy “how to” make your own Baked Corn Tortilla Chip Strips, without all the unnecessary added fats, calories and sodium. Plus, corn tortillas are always “gluten free”!
8 corn tortillas (fresh or frozen, thawed)
2 pinches of salt
Non-stick cooking spray
Pre-heat oven to 375 degrees Fahrenheit.
Lightly coat the surface of an edged rectangular baking sheet with non-stick cooking spray.
Next cut each corn tortilla in half, the halves in quarters and with the quarters still put-together begin cutting 1/8 to 1/4 inch strips. Note: Some strips will be wider and some not-so-wide.
Spread the strips out completely covering the baking sheet as best you can. Spray the strips with another light coating of non-stick cooking spray. Get 2 pinches of salt and sprinkle all over the tortilla strips. Using a pair of tongs, toss strips around a few times, but keep strips pretty flat.
Put tortilla strips into oven and bake for only 5-6 minutes, keeping a close eye on them after a few minutes to make sure they become a golden brown and not dark brown.
Remove Baked Corn Tortilla Strips from oven and allow to cool, before serving over top your favorite Mexican dip, salad or tortilla soup.
This Mango Jalapeño Salsa recipe is great as a topping or side dish and is a perfect compliment to any grilled fish or main dish, such as Frank’s Grilled Tilapia in a Pouch
1 ripe, but firm mango, peeled, seeded and diced
1/8 cup red pepper, seeded and diced
1/8 cup small Vidalia or sweet onion, diced
3 Tbsp. Tamed Mezzeta’s sliced jalapeños , drained and diced
2 Tbsp. fresh lime juice
Combine all ingredients into a medium bowl and stir, until completely blended.
Karen’s Note: To make Mango Jalapeño Salsa spicier, make sure to include the jalapeño pepper seeds.
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.