Baked Taco Shells {A #Quicky}

Alright tacos as a staple in my home, and though I disagree , FUNDAMENTALLY, with the stance that crunchy tacos are king, everyone in my life thinks crunchy tacos are king :'(. Now don’t get me wrong, I love crunchy tacos as much as anyone. But a soft tortilla is my preferred delivery method for taco type fillings.

I cant say I’m a fan of how up to half of those store bought shells are always broken, and why is it the nutrition facts on a pack of corn tortillas is not entirely terrible, but a pack of shells is like a sodium bomb waiting to go off in your face. Not to mention that a 30 pack of Corn tortillas cost like $2 and a pack of 8 taco shells cost like $3.

So I make my own, and I do them in various ways depending on how I’m feeling and what i want that day.  I do dorados when I can, or just fry my shells myself.  but usually I like to bake my shells, if nothing else it gives me that wide mouthed taco shell effect.

The Ingredients:

Corn Tortillas, White or Yellow your choice
Vegetable oil

The Instructions:
Preheat oven to 300 degrees or so,
Warm your Tortillason a pan,
Drape Tortillas over the rack of you oven,
Bake for about 15-20 minutes,
Fill with meat, Veggies or whatever your heart desires,
Enjoy Tacos.

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Ramen at home, a general overview.

I know most people hear ramen and they think…


I do not, I think of a Chinese noodle dish that made its way to many other Asian nations and taste freaking delicious. First off you pick whatever you are going to be putting into your soup, and yes ramen is a soup, I have seen people just eat the noodles and if that’s your thing cool, but its not my thing.  Prepare your Ramen Eggs and get some water boiling.

The Ingredients:
Ramen or somen noodles
Veggies chopped to bite size (I had asparagus, Matchstick carrots, Sweet peas, and some random greens)
Broth (Homemade if at all possible)
You Ramen Shop Eggs
Tsp seasame oil

The instructions :
Get your broth going first, the longer it has to steep and do its thing the tastier it will be. I use a boxed chicken broth and add green onion, ginger, garlic and soy sauce to get the flavor I like.  I have used veggie broth and it works quite nicely too.

While that’s doing its thing, chop any veg that needs chopping, set them aside.  Next cook off any meat you will be using, if you will be using meat, in my case I used two boneless skinless chicken thighs, I seasoned them with salt and pepper and cooked them in a dry pan.  The thighs have some fat on them so I don’t usually add anything to them, the pan will lube its self as they cook.  While the meat is cooking get your water for your noodles boiling, I find starting the water in an electric kettle and transferring it to the pan saves a bunch of time.  Once the meat is cooked through set it on a cutting board and slice it into strips.

From this point things go really quick.  Toss your noodles in the water, fresh should cook in a few minutes, dry in about 5. Get a big bowl read and waiting to serve all that noodley goodness in

Once the noodles are done to your liking place them at the bottom of the bowl and toss with a little sesame oil. Guys i do mean little, sesame oils goes a long long way with only a few drops. Begin layering in all the goodness. When they are all in top off with your broth and drop in a Ramen Shop Egg or two. You are ready to dine or some fine ramen.





Ramen Shop Eggs

Ramen eggs are the perfect accompaniment to ramen.  Real ramen, or even that pack o’ saltiness if that’s what floats your boat.  Ramen eggs are soft boiled eggs that are pealed and marinated in some deliciousness. Ramen shops all have their own secrete ingredients but most everyone starts the same, some mirin (Sweet rice wine for cooking) and some soy sauce.  I like to add some ginger, garlic, spring onions, and a sliced chili to my marinade to really give it a zing. unfortunately I didn’t have those in the fridge at midnight when I made these so I settled for ground ginger, garlic powder, mirin and soy sauce.

The Ingredients:

2 large Eggs (keep in the fridge until you submerge them).

1/4 cup Soy Sauce.

13 Tbls Mirin.

Fresh ginger (Thumb size sliced thin if you are up for it, otherwise rough chopped).

3 Garlic Cloves Sliced.

2-3 Spring Onions rough chopped.

1 Gallon zip top bag

The Instructions:

  • Take the zip top bag and place it in a cup or bowl that will keep it upright.
  • pour in the mirin and soy sauce.  Chop or slice other ingredients and drop them in as well.  this will let the flavors mix while the eggs cook.
  • Set a Pan of water to boil, use enough water to cover the eggs.
  • Once the water is boiling remove the eggs from the fridge and place them into the water with a spider strainer, slotted spoon, whatever you have that will allow you to gently lower the eggs in.
  • Reduce the heat on you stove to a simmer. Make sure the eggs aren’t getting beat to death by bubbles in the water. if they are moving about you should lower the temp.
  • Simmer for no more than 7 minutes, 8 if you “must” have a firmer yolk.
  • Once the cook time is done, place directly into an ice bath
  • Once completely cooled peel the eggs and place into the waiting zip top bag.
  • Let the eggs marinate anywhere from 10 minutes to overnight (overnight makes them way more tasty)
  • Lastly slice the eggs and top you favorite ramen… please not top ramen…
    ramen 1
    These got more firm than I’d have liked. 😦