After the most epic failure that was my gingerbread house, I decided a return to basics was necessary.
Let me give you a little background. I am a very good cook. I have always loved experimenting, making up my own recipes and basically just winging it when dinnertime comes around. A can of beans, a box of pasta and an onion? I can do something with that, and it will likely be pretty darn good.
Baking, on the other hand, always scared me a bit. It’s so precise and sciencey. I can fix an over salted soup or a tough cut of meat. I can’t recover from overworked dough or, as you read in my previous post, poor gingerbread house engineering and building.
I used the oven. It’s baking.
Tonight for dinner I decided to try to replicate a delicious soup we tried at a local Mexican restaurant in Ligonier, PA. It was a white bean, chicken chili in a clear broth. I am new to this whole food blog thing, so I didn’t get a good picture of the finished product which was beautiful and delicious. However, I did capture several proud oven moments as I made some delicious roasted peppers and homemade, baked, corn tortilla chips.
Super Duper Easy Roasted Peppers
Turn on oven to broil
Place whole peppers or cut pieces on baking sheet
Spritz or drizzle with oil
Broil until skin turns black. Turn over, if needed
Plunge into cold water
Peel off skin and remove stems (if you left them on) once cool
DON’T worry about the seeds. If a few end up in your dish, it’s cool.
DON’T fret about removing all of the skin. A little of that char adds to the flavor
DON’T forget to put on an oven mitt before removing the hot pan from the oven.
DON’T not have an aloe plant nearby to treat dumb burns
Baked corn tortilla chips
Cut 12 corn tortillas into fourths
Put in a bowl with 2 T olive oil, salt and pepper. Add other seasonings like garlic powder, cumin, or smoked paprika. I like mine plain with just a little salt and pepper.
Spread in single layer on baking sheet. I had to do four batches, but I was only using one baking sheet.
Bake at 350 for 10 minutes
DON’T buy corn tortilla chips in the grocery store every again.
I feel better. After the gingerbread disaster I needed a win. These roasted peppers and baked tortilla chips are definitely “to bake.”
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