Slow Cooker Pepper & Onion (Swiss) Steak

Swiss Steak — Take a less tender cut of meat (beef round), cook it in an acid (tomatoes) for a long time until it is fall apart tender and packed with flavor. The slow cooker is ideal for this task but it can also be done in the oven.

It also helps to tenderize the meat by pounding, or simply purchase cubed steaks.

While beef is normally used to make Swiss Steak, try cubed pork cutlets for another tasty variation. 

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
   
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).

   

   Above -- tenderized steak dredged in flour.
   Below -- Dredged steak lightly fried before adding it to the slow cooker.  

   
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.
   

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart. 

Recipe without photos . . .

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart. 

Electric Pressure Cooker—Almond Spiced Rice Pudding

A total comfort food dessert made in the electric pressure cooker! Good for breakfast, too. 

Electric Pressure Cooker —Almond Spiced Rice Pudding

1 ½ tablespoons butter

1 cup uncooked long grain rice

1/2 cup granulated sugar

1 cup water

2 cups milk (whole or 2%, or almond milk )

1/2 teaspoon vanilla

1/2 teaspoon almond extract 

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ to ¾ cups raisins (or craisins) – optional

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1/4 cup evaporated milk or half and half

1 egg

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Toasted sliced or slivered almonds for topping 

Extra cinnamon or nutmeg for topping

1. Set electric pressure cooker (EPC) on sauté; add butter and let it melt.
2. Add rice and stir to coat. 
   
3. Add milk along, seasonings and raisins if using to the rice. Stir to combine.
   
4. Put lid on EPC and close steam valve. 
5. Set to pressure cook on high, for 14 minutes. 
6. When done, do an assisted release on the steam valve and carefully lift lid. (If rice is not tender, add lid and set pressure for a few more minutes; then do an assisted release.
7. In a small bowl whisk egg and evaporated milk together. 
8. Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice and stir – this will temper the egg and avoid scrambling it when added to the hot pudding. 
9. Add the tempered mixture back to the EPC and set on sauté. 
10. Let the mixture bubble for about 30-60 seconds, stir slowly so it doesn't stick to bottom. It will thicken as it cooks. If it gets too thick, add additional milk.
    
11. Serve warm or chilled, top with additional  cinnamon or nutmeg + toasted almonds.
    

Recipe without photos . . .

Electric Pressure Cooker —Almond Spiced Rice Pudding

1 ½ tablespoons butter

1 cup uncooked long grain rice

1/2 cup granulated sugar

1 cup water

2 cups milk (whole or 2%, or almond milk )

1/2 teaspoon vanilla

1/2 teaspoon almond extract 

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ to ¾ cups raisins (or craisins) – optional

-----

1/4 cup evaporated milk or half and half

1 egg

-----

Toasted sliced or slivered almonds for topping 

Extra cinnamon or nutmeg for topping

1. Set electric pressure cooker (EPC) on sauté; add butter and let it melt.
2. Add rice and stir to coat. 
3. Add milk along, seasonings and raisins if using to the rice. Stir to combine.
4. Put lid on EPC and close steam valve. 
5. Set to pressure cook on high, for 14 minutes. 
6. When done, do an assisted release on the steam valve and carefully lift lid. (If rice is not tender, add lid and set pressure for a few more minutes; then do an assisted release
7. In a small bowl whisk egg and evaporated milk together. 
8. Spoon a spoonful of rice pudding mixture into egg mixture and stir, add another warm spoonful of rice and stir – this will temper the egg and avoid scrambling it when added to the hot pudding. 
9. Add the tempered mixture back to the EPC and set ton sauté. 
10. Let the mixture bubble for about 30-60 seconds, stir slowly so it doesn't stick to bottom. It will thicken as it cooks. If it gets too thick, add additional milk.
11. Serve warm or chilled, top with additional  cinnamon or nutmeg + toasted almonds.

Cannellini Bean Dip

This is Barry's new favorite "everyday" snack  . . . a break from our usual hummus. 

Cannellini Bean Dip
1/2 cup olive oil + a little extra for drizzling
5 garlic cloves, sliced
2 teaspoons chopped rosemary
2 (15 oz.) cans cannellini beans, drained & rinsed
2 tablespoons tahini, optional
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt to taste
Chili, Cumin & Garlic blend (or use a mixture of cumin & chili powder) -- to sprinkle over the top

1. Heat olive in a skillet over medium heat Add sliced garlic cloves and rosemary and simmer until garlic is softened, about 2 minutes, let cool.
   
2. Puree the drained & rinsed cannelloni beans + tahini in food processor with the garlic oil mixture.
   
   
   
   
   
   
   
3. Add lemon juice, red pepper flakes, cumin and paprika; blend until very smooth. Taste and adjust seasonings, including salt, as needed.
   
4. Add dip to a serving bowl; drizzle with a little additional olive oil l and sprinkle with additional paprika and Chili, Cumin & Garlic blend. 
   
   
   
   

Recipe without photos . . .

Cannellini Bean Dip
1/2 cup olive oil + a little extra for drizzling
5 garlic cloves, sliced
2 teaspoons chopped rosemary
2 (15 oz.) cans cannellini beans, drained & rinsed
2 tablespoons tahini - optional
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt to taste
Chili, Cumin & Garlic blend (or use a mixture of cumin & chili powder) -- to sprinkle over the top

1. Heat olive in a skillet over medium heat.
2. Add sliced cloves and rosemary and simmer until garlic is softened, about 2 minutes, let cool.
3. Puree the drained & rinsed cannelloni beans + tahini in food processor with the garlic oil mixture.
4. Add lemon juice, red pepper flakes, cumin and paprika; blend until very smooth. Taste and adjust seasonings, including salt, as needed.
5. Add dip to a serving bowl; drizzle with a little additional olive oil l and sprinkle with additional paprika and Chili, Cumin & Garlic blend.

Electric Pressure Cooker Recipe: Korean Pulled Pork Bowls

Chef Alli is the authority on electric pressure cookers. Her website, Chef Alli - Let's Get Cooking'! includes info about her speaking engagements and farm fresh recipes in addition to pressure cooking info and tips. Be sure to sign up for for her Electric Pressure Cooking Tips.
This is a yummy recipe she shared at the Cows, Cooks and Conversations cooking session she did at Hildebrand Dairy.
This recipe uses what Chef Alli calls "Asian ketchup" - gochujan. She believes it is an up and coming ingredient and will soon become mainstream. I found it in Dillions in Junction City. 
I did add rice to the mix and made just a few minor adjustment to Chef Alli's recipe. We've already made it three times and it is now a favorite one-meal dish!

Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
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Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing

1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.
   
   
   
   
2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick.
   A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
   
3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
   
4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
   
5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
   
6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.
   
   
   
   

Recipe without photos . . . 

Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
-----
Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing

1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.
2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick. A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.

Quick Curried Chickpeas with Spinach – Vegan & Gluten-free

This quick-to-make one dish meal takes less than 30 minutes to prepare and  is packed with flavor and nutrients. It's also vegan, gluten-free, and filling!

Curried Chickpeas with Spinach   About 2 main dish servings

1 to 2 tablespoons olive oil 

½ medium onion 

1 clove garlic 

About ½” fresh ginger 

1 tablespoon curry powder

About ¼ cup+ water 

About 6 to 8 oz. fresh spinach 

1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state

1 (8 oz.) can tomato sauce 

Cooked rice to serve with curried chickpeas

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
   
3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
   
5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).
   
    
6. Serve over cooked rice. 
   

Recipe without photos . . .

Curried Chickpeas with Spinach   About 2 main dish servings

1 to 2 tablespoons olive oil 

½ medium onion 

1 clove garlic 

About ½” fresh ginger 

1 tablespoon curry powder

About ¼ cup+ water 

About 6 to 8 oz. fresh spinach 

1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state

1 (8 oz.) can tomato sauce 

Cooked rice to serve with curried chickpeas

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). 
6. Serve over cooked rice. 

Dreaming about Dream Coffee Cake

Ever since Marge Green served this coffee cake at a Beta Sigma Phi meeting, I have been dreaming about this tender cake full of walnuts, cinnamon and spice. It's also a dream to make as it can me mixed up and assembled quickly. Thank you to Marge for sharing.
The recipe instructions were for a 13x9" baking pan. I used two 8" square pans. I also used a homemade cake mix.

Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20
Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts

1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
   
3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)
   
   
   
   
   
   
   
5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
   
6. Serve warm or freeze and serve later.

Recipe without photos . . .

Dream Coffee Cake  Makes one 13x9" cake or two 8x8"cakes / Serves 20

Cake
1 (18 oz.) yellow cake mix or use a homemade cake mix
1 cap vegetable oil
4 eggs
1 cup sour cream
Nut & Spice Mixture
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 cups chopped walnuts

1. Preheat oven to 350°. Grease or spray a 13x9" baking pan or two 8x8" pans.
2. Cake: Combine cake mix, vegetable il, eggs and sour cream in a large bowl. Beat 2 minutes with a mixer at low speed, scraping sides of bowl frequently.
3. Nut & Spice Misture: Mix sugar, cinnamon and walnuts in a medium bowl.
4. Spread half the batter in the 13x9"pan. Sprinkle half the walnut mixture over top. Repeat with remaining batter and walnut mixture. (Adjust the amounts accordingly if using two 8x8" pans.)
5. Bake the 13x9" cake for 40 minutes (about 30 for the two 8x8" cakes) or until a wooden toothpick instead in the center comes out clean.
6. Serve warm or freeze and serve later.

Iced Golden Milk Latte

This iced golden milk gets its color from turmeric and its flavor from a plethora of spices known for their anti-inflammatory and healing properties. Easy to make, it is naturally sweetened and super refreshing. 

After seeing a vegan variation of this recipe on 10 Aprons blog, I tried it out (with a few minor adjustments). Barry was skeptical, but after a taste, he proclaimed it to be delicious! 

About turmeric—For years I kept it on hand for summer pickling recipes but with all the hype about its healing properties, we’ve been trying to make it one of our every-day spices, adding it to soups, stews, seasoning blends, and looking for recipes that contain a significant amount of the spice.

Iced Golden Milk Latte   3 servings

3 cups milk—dairy milk, unsweetened almond or coconut milk or a combination 

1 1/2 cups coconut milk from cartonvanilla or plain is fine

3 tablespoons pure maple syrup

1 1/2 teaspoons ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch ground black pepper

Pinch ground cardamom

1/4 teaspoon vanilla 

Combine all ingredients in a quart jar. Add lid and shake well. 

Serve over ice. 

Brown Sugar-Buttermilk Coffee Cake with Pecan Topping

This old-fashioned coffee cake is tender and moist with a brown sugar and pecan topping that also drizzles down underneath the surface. Yummy for coffee or brunch. 

Brown Sugar-Buttermilk Coffee Cake with Pecan Topping  Yield: up to 24 servings

Cake:

1/2 cup (1 stick) butter

2 cups packed brown sugar

2 large eggs

2 cups buttermilk 

2 teaspoons vanilla  

2 teaspoons baking soda

3/4 teaspoon salt

3 cups  all-purpose flour

Topping:

6 tablespoons melted butter

1 cup light brown sugar 

1/4 cup milk

1/8 teaspoon salt

1 teaspoon cinnamon

2/3 to 1 cup diced pecans

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan. 
2. Beat the butter and brown sugar together until smooth. 
   
3. Add the eggs, beating until smooth.
   
4. Stir in the buttermilk and vanilla.
5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
   
6. Pour the batter into the prepared pan.
   
7. Bake the cake for 30 minutes or until the a toothpick inserted in center come out clean. Towards the end of the baking time, prepare the topping.
8. Heat the butter, brown sugar and milk just until butter is melted. Add salt, cinnamon and pecans. 
   
9. Remove the cake from the oven. Using a fork, poke holes in the top the cake.
   
10. Pour topping over cake and spread to even.
    

Recipe without photos . . .

Brown Sugar-Buttermilk Coffee Cake with Pecan Topping  Yield: up to 24 servings

Cake:

1/2 cup (1 stick) butter

2 cups packed brown sugar

2 large eggs

2 cups buttermilk 

2 teaspoons vanilla  

2 teaspoons baking soda

3/4 teaspoon salt

3 cups  all-purpose flour

Topping:

6 tablespoons melted butter

1 cup light brown sugar 

1/4 cup milk

1/8 teaspoon salt

1 teaspoon cinnamon

2/3 to 1 cup diced pecans

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan. 
2. Beat the butter and brown sugar together until smooth. 
3. Add the eggs, beating until smooth.
4. Stir in the buttermilk and vanilla.
5. Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for 30 minutes or until the a toothpick inserted in center come out clean. Towards the end of the baking time, prepare the topping.
8. Heat the butter, brown sugar and milk just until butter is melted. Add salt, cinnamon and pecans. 
9. Remove the cake from the oven. Using a fork, poke holes in the top the cake.
10. Pour topping over cake and spread to even.

(Baked) Tortilla Chips

Store bought are fine but these are so much better . . .

(Baked) Tortilla Chips

10 (8” diameter) flour tortillas

2 to 3 tablespoons+ vegetable oil, or pan spray

Chili powder and cumin, optional or adjust seasoning to compliment dip that the chips will be served with 

1. Cut a stack of tortillas into 8 wedges.
   
2. Mix a sprinkling of chili powder and cumin with oil if desired (other seasonings could be substituted). 
   
3. Lightly brush oil on large baking pan (or mist with pan spray.
   
4. Lay tortilla triangles on top of oil to coat undersides.
   
5. Lightly brush tops of tortilla triangles or spray. It is not necessary to completely cover each one.
6. Bake in a preheated 350° oven for 10 to 15 minutes, or just until crisp.

Recipe without photos . . .

(Baked) Tortilla Chips

10 (8” diameter) flour tortillas

2 to 3 tablespoons+ vegetable oil, or pan spray

Chili powder and cumin, optional or adjust seasoning to compliment dip that the chips will be served with 

1. Cut a stack of tortillas into 8 wedges.
2. Mix a sprinkling of chili powder and cumin with oil if desired (other seasonings could be substituted). 
3. Lightly brush oil on large baking pan (or mist with pan spray).
4. Lay tortilla triangles on top of oil to coat undersides.
5. Lightly brush top of tortilla triangles or spray. It is not necessary to completely cover each one.
6. Bake in a preheated 350° oven for 10 to 15 minutes, or just until crisp.