Homemade Tortilla Chips

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  • White or yellow tortilla chips
  • 1 cup oil
  • Salt to taste


  • Tongs or frying spoons to flip and remove tortilla chips
  • Medium frying pan
  • Knife or kitchen sheers
  • Cutting board
  • Paper towels
  • Plate for cooked tortilla chips

Heat oil over just under medium heat. This is a lot like cooking pancakes. You are looking for the same level of heat for the pan.

While the oil is heating up, use a knife or kitchen sheers to cut the tortillas into 4 pieces so you have little triangles. Also prepare a plate to place the freshly fried chips.

To test the heat of your oil, take one tortilla section and put it in the pan. If it starts sizzling, you are good to go!

Add as many tortilla chips in to fry as you can without them overlapping. Usually 4 to 6.  Let them fry for two minutes and then turn them. Let them fry about 2 min more and remove from the oil to the plate. Salt to taste.

Repeat until you have cooked the desired amount of chips.

Tips and Tricks

Add lime juice for a tasty twist!

Any oil that you prefer will do. I usually use vegetable or canola oil as it fries better than olive.

These chips are my daughters favorite for homemade nachos! After a taco night, these are a perfect quick meal to use leftovers on. Add your favorite taco meat and some cheese. Add any veggies that you like and enjoy!

Kid Friendly Japanese Ramen

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One of the biggest complaints I see about blog recipes is the endless lengths of chatter before getting to the good stuff so here we go! I will include some tips and background on the recipe at the end. Please stay tuned after the featured presentation 😉


Two packages of ramen, any flavor

Stir fry mix from the produce department

½ a medium onion

1 can of chicken broth

¼ cup Soy Sauce

3 tbs Sugar

½ tsp ground ginger

½ tsp garlic

A pinch of onion powder

2 tbs of olive or coconut oil

1 lb. of chicken, beef, shrimp, or tofu

1 egg

First you want to start the broth so the flavors have time to marry. Combine the chicken broth, soy sauce, sugar, ground ginger, garlic powder, and onion powder in a medium saucepan over medium low heat. Stir occasionally.

While the broth simmers, cut the mushrooms and onions into chunks. Heat the oil over medium high heat. Once it has warmed up, add your protein and stir fry until cooked thoroughly. Timing depends on the protein. Beef 5 to 10 min depending on how you like it, chicken 5 min, shrimp 3 to 4 min.

Once the protein is cooked, add the vegetables of your choosing and stir fry for another 5 min.

Scramble one egg. Move the protein and vegetables to the side and add your scrambled egg. Cook the egg all the way through and chop it up with your spatula and mix it in with the rest of the ingredients. At this point, adding some extra garlic and ginger is never a bad idea!

Heat your broth to boiling and add one package of ramen. Let it cook for 2 to 3 min and then transfer the noodles to a bowl. Add desired amount of the stir fry and broth. Repeat process for second package of ramen.

Makes 3 to 4 servings

Tips and Tricks

All of the spices are to taste so feel free to make it your own! My kiddo loves the shrimp ramen so I will add a half cup of water and half a packet of ramen seasoning to the broth. It helps to add this if your kids already have a favorite ramen flavor. Its adding nutrition to something they already love. The flavors blend so much, she ate the whole bowl without realizing I added fungus hehe.

Cut the veggies into any size you prefer. Fresh stir fry mixes tend to be chunky so chopping them down makes them less noticeable mixed in the dark broth and noodles.

If your kids, like mine, love beef then substitute the chicken broth for beef broth! It is a big favorite of mine and gives you a chance to change up the flavors.

You can also substitute the ground ginger for fresh ginger grated and the garlic powder for fresh crushed garlic or minced garlic for an enhanced version. It adds to the prep time but the fresh and crisp flavor really can elevate it into a more grown up dish.

To add some heat, sprinkle on some crushed red pepper before serving to taste.

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Aroma Rice Cooker Review: Instapot for a Fraction of the Cost

I don’t know about you all, but I am a huge fan of the Instapot craze. I want quick meals cooked in one pot. Looking up the price put me off though. I will not pay hundreds of dollars for one, It’s just not in my blood. I do however want the benefits of one at a fraction of the cost. So, after looking around, I found my most favorite kitchen appliance I have purchased to date. It is worth every penny of the $14.95 I paid for it at Walmart.

How is a rice cooker anything like an Instapot you ask? It doesn’t just cook rice! This once, one trick pony has been experimented on so much there are tons and tons of recipes to make easy meals in one easy to clean pot. It is such an amazing thing. The one I have, since it is just the kiddo and me, is the 10 cup. It is small but perfect for two 5ft-ish tall ladies.

Granted, I do mostly use mine for rice. I can cook all kinds from long grain to brown rice to jasmine rice with ease and little water adjustment. I cook a lot of stir fry. However, I have made fried rice, pot stickers, and broccoli cheese rice from the rice cooker. Recipes to come as well! I love cooking potstickers, also commonly known as gyoza and Chinese dumplings, in my rice cooker. They come out perfectly steamed with a golden crispy bottom just as they should. This kitchen gadget literally has one button!

On the technical side, this product is as simple as it comes. It is self-regulated and you just have to push the lever down to cook and wait for a pop sound similar to a toaster. When you plug it in, it is already set to the warm setting. The only way to turn it off and on is by unplugging it and plugging it in. This is a downside if you are like me and forget that it is still on. Good new for you though is that I left it on warm all night and nothing burned or caught on fire. It actually dried out the leftover rice and made it easier to clean. I do not recommend leaving it unattended but if you are cooking plain rice, you can leave it on warm to dry out the rice and then unplug it to turn it off. It makes cleaning it a breeze but make sure to not forget about it. I do not want anyone’s kitchen set on fire.

Another big pro, it is very easy to clean. The bowl, the lid, the rice scoop, and additional parts are machine washable! I do keep them to the top rack though. Just to be safe. I want my $14.95 to last 😉.

The little one is 10 cups and is great for one or two people. Instapots can feed a family of 4 very easily so how do we feed more and save money? I have the solution!

What I love about Target is they take basic things and just throw in a little extra fun. They carry a 20 cup Aroma Rice Cooker. For just $10 more, you get twice the size and a steam tray to cook your protein and veggies separate from your rice but still in one convenient place. The best part? There is still only one button.


  • It is very easy to use.
  • It is a low-cost replacement to the more commonly used Instapot.
  • It is easy to clean and the parts are machine washable. The cooker itself also wipes down easily.
  • One meal and one pot convenience.


  • It does not have a lot of setting and options for protein variations.
  • It should have an automatic shut off or an actual power button.

If you would like to know more about this product, see more product reviews, or purchase this product, please click here.