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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Chicken Tortillas - Revisited

I love this recipe so much. It's easy and super tasty. You can make your own tortillas or use the store-bought ones. Try to make your own, they really do have a lot more flavour and the texture is really great.  Use more chicken if you're really hungry, but 3 is usually enough for 10 tortillas.





Chicken Tortillas - Revisited
Makes 12 servings

Ingredients
  • 10 large tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 1 cup sliced button mushrooms
  • 3 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1/4 cup sour cream
  • 1.5 cups shredded cheese of choice (cheddar or Monterey Jack)
  • garnish with chopped green onions, diced tomatoes and pickled jalapenos
  • serve with guacamole or Pico de Gallo
Directions
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix and sour cream. A beautiful creamy sauce will form. 
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas up and place them seam side down on a parchment lined baking dish. Sprinkle more cheese on top if desired and bake in a preheated 425F oven until cheese is golden and the tortillas are slightly crisp.
  6. Garnish/serve with above-mentioned items if desired.
Tips:
  • You can make the filling in advance and refrigerate until you're ready to use. I suggest cooking on a lower heat for a longer period of time to allow the filling to re-heat without burning the tortillas in the process. Alternately, you can quickly re-heat the filling before stuffing your tortillas

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