Katie
Remember me???
The girl who used to post regularly on this blog??
Well, I’m back! It seems throughout my 2 years plus of blogging that February and March are the hardest times for me to actually post. I’m usually super busy with my extracurricular activities for work (mainly basketball – we were undefeated champs again this season though, so totally worth it!) during that time, and by the time I get home, cook dinner, and finally sit down on the couch, there’s pretty much a 0% chance that I will actually create a new post.
I do feel *really guilty* during that time though! It’s actually amazing the guilt that not blogging can cause. I hope you all will excuse my absenteeism and continue to follow me!
The positive thing is that I still actually cook during those very hectic weeks and I photograph it all. So, I have a lot of great recipes to share with you in the next few weeks, starting with this easy appetizer that’s just perfect for Saint Patrick’s Day this weekend!
Of course, this was a Pinterest-inspired idea. It was very simple to make (although my hand was red and sore from punching out almost 200 shamrocks!). It was totally worth the effort though – they were adorable! A perfect addition to my annual Saint Patrick’s Day Party!
Start by preheating your oven to 375°…
- Using a shamrock-shaped cookie cutter, punch out as many shamrocks from spinach tortillas as you can. (I decided to use my smallest shamrock to get as many chips as possible. I ended us making close to 200 chips using 8 tortillas.)
- It can be tricky to completely punch out the shamrocks (especially if you are using a plastic cookie cutter). It helps to slide the cutter around on your cutting board as you push down on the cutter.
- Lay your shamrocks out on a cookie sheet.
- Coat the shamrocks with nonstick cooking spray.
- Sprinkle a good amount of salt onto the shamrocks.
- Bake until just crisp and slightly golden, about 6 minutes. (Keep your eye on them at all times – they can burn quickly! I also shook the cookie trays about halfway through to make sure they weren’t sticking.)
- Remove from the oven and let cool.
Serve with your favorite salsa, dip, or guacamole to continue the green theme! Enjoy!
Two Years Ago: Corned Beef
Shamrock Tortilla Chips (serves 8-10)
INGREDIENTS:
- 2 packages spinach tortillas (8 total)
- nonstick cooking spray
- salt
*EQUIPMENT NEEDED: shamrock-shaped cookie cutter.
DIRECTIONS:
- Start by preheating your oven to 375°.
- Using a shamrock-shaped cookie cutter, punch out as many shamrocks from spinach tortillas as you can.
- Note: It can be tricky to completely punch out the shamrocks. It helps to slide the cutter around on your cutting board as you push down on the cutter.
- Lay your shamrocks out on a cookie sheet.
- Coat the shamrocks with nonstick cooking spray.
- Sprinkle a good amount of salt onto the shamrocks.
- Bake until just crisp and slightly golden, about 6 minutes, shaking the cookie sheets halfway through.
- Remove from the oven and let cool.
Serve with your favorite salsa, dip, or guacamole!
