Steak Bites

• 2 1/2 lbs Beef chuck roast, cut into 1-2 inch cubes 
• salt and pepper, to taste
• Olive oil or avocado oil 
• 2 lbs baby Yukon gold potatoes or red potatoes, halved 
• 1 lb carrots, cut into 1-2 inch pieces 
• 1 sweet onion, sliced
• 1/2 cup beef broth 
• 6 TBS butter, melted
• 5 cloves garlic
• 1 tsp Italian seasoning 
• 1/2 tsp crushed red pepper
• 2 TBS dried parsley 

1. Pat the beef chunks dry, then season generously with salt and pepper to taste.  
2. Heat oil in large skillet over medium-hi heat.  Sear beef in a single layer for 2-3 mins per side.  If needed, work in batches - don't overcrowd.  
3. Place halved potatoes on the bottom of the slow cooker or instant pot.  Top with carrots and onion, then place seared beef on top.  Pour beef broth over crock pot contents.  
4. Mix melted butter with remaining ingredients and drizzle over the meat.  

Crock pot instructions

• Cook on low for 8 hours or on high for 4 hours, until beef is tender and potatoes are soft.  

Instant Pot instructions

• Cook on high for 40 minutes, then quick release.  

Cowboy Caviar

This has quickly become a favorite summer lunch.  I think it'll be handy for school/clinical lunches too.  

Salad 

• 16 oz can chickpeas, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 15 oz can corn (optional) 
• 8 oz mozzarella pearls 
• 2 cucumbers, peeled and diced
• 1/2 red onion, diced
• 10 oz cherry tomatoes
• banana peppers (from a jar) to taste
• parsley or cilantro to taste 

Dressing

• 1/4 cup olive oil
• 2 TBS red wine vinegar
• 2 TBS juice from banana peppers 
• 2 TBS Dijon mustard
• 1 TBS maple syrup

1. In a large bowl, combine salad ingredients.  
2. In a small bowl, whisk together dressing ingredients. Pour over salad ingredients.  Refrigerate.  

GF Apple Danish

I was probably way more thrilled than I should be to find GF puff pastry at the grocery store...  😄😄😄  This was a BIG hit around the household!  

This recipe is enough for 2 Danishes.  

• 1 GF puff pastry (2 if making both pastries) 
• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla (GF)
• 1 tsp lemon juice
• 1 Jar of Apple Pie filling 
• Coarse sugar for topping, optional 

Egg wash 

• 1 egg
• 1 TBS water 

1. Preheat oven to 375.  Line a baking sheet with parchment paper.  
2. In a medium bowl, beat cream cheese and sugar until fluffy, about 2-3 minutes.  Add egg yolk, vanilla, and lemon juice.  Beat until combined.  
3. Place puff pastry on a lightly floured surface and roll out slightly.  With the pastry length-wise, cut two slits in the top and two at the bottom.  On the outer third to the left and right, cut inch-long slits to braid the pastry later.  
4. Spoon 1/2 the cream cheese mixture onto the center.  Spoon a layer of apple pie filling on top of the cream cheese mixture.  Then top with the cream cheese filling.  
5. Place the top and bottom pastry pieces onto the cream cheese filling, then braid the remaining strips of pastry.  
6. Mix egg and water together in a small bowl.  Brush egg wash over the pastry.  Sprinkle with coarse sugar.  
7. Bake for 25-30 minutes, or until golden brown.  

GF Blackberry Coffee Cake

 This coffee cake is crave-able!  Yum yum yum!

• 3 cups flour (I like King Arthur's GF cup for cup, Bob's Red mill cup for cup, or Namaste GF flours.  I usually use a combination of these)
• 1 1/2 cups sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 3/4 cups vegetable oil
• 1/4 cup orange juice
• 1/4 tsp orange extract
• 1 21oz can Blackberry Pie Filling
• 1/4 cup brown sugar
• 2 tsp cinnamon

Glaze

• 3/4 cup powdered sugar
• 4 tsp milk (we like lactose free)

1. Preheat oven to 350.  Prepare 9x13-inch baking dish by spraying with cooking spray
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in wet ingredients (eggs, vegetable oil, orange juice, and extract), and stir until mixed.
4. Spread half the batter into prepared baking dish.
5. Spread pie filling on top of batter.
6. Use a spoon to drop remaining batter evenly on top
7. In small bowl, combine brown sugar and cinnamon.  Sprinkle on top of batter.  
8. Bake at 350 for 35-45 mins
9. In a small bowl, mix together powdered sugar and milk until it is smooth.  Once coffee cake has cooled, drizzle glaze on top.  

Reese's Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C brown sugar
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla
• 3 TBS unsweetened cocoa
• 1 C + 2TBS flour (3/4 C bob's red mill 1:1, 1/4 C + 2TBS namaste)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 C Reese's peanut butter cups, coarsely chopped

Icing

• 2/3 C Reese's peanut butter chips
• 1 1/2 tsp vegetable oil
• 1/2 C Reese's peanut butter cups, roughly chopped

1. Preheat oven to 350.  Line cookie sheet with parchment paper.
2. In a large mixer on medium/high speed, mix the butter, sugar, and brown sugar.  Mix until fluffy, about 2 minutes.  Add egg, vanilla, and cocoa until combined, scraping the sides of the bowl as needed.  Add in flour, salt, and baking soda and mix until combined.  Fold in Reese's cups.  
3. Using a large cookie scoop, scoop even portions of cookie dough onto the prepared baking sheet.  Bake for 15-17 mins.  Allow to cool slightly.
4. In a microwave safe dish, combine Reese's peanut butter chips and oil.  Microwave for 30 seconds, stir, then microwave another 30 seconds, and stir until smooth.  Cook another 30 seconds if needed.  Drop icing onto each cookie, then top with coarsely chopped Reese's cups.  

Birthday Cake Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C sugar
• 3 TBS powdered sugar
• 1 egg (room temperature)
• 2 tsp vanilla
• 1 1/2 C flour (I do 1 cup Bob's Red Mill 1:1, 1/2 cup namaste flour)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 - 1/2 C sprinkles

Frosting

• 6 TBS butter, softened
• 1/4 tsp cake batter extract
• 1 C powdered sugar
• 3 TBS heavy cream

1. Heat oven to 350.  Line cookie sheet with parchment paper
2. In a large mixer, mix on medium/high speed the butter, sugar, and powdered sugar.  Mix until fluffy, about 2 minutes.  Mix in the egg and vanilla until combined, scraping the sides of the bowl as needed.  Add in the flour, salt, and baking powder.  Mix until combined, scraping the bowl as needed.  
3. Using a large cookie scoop, measure out the cookies, then roll them in the sprinkles.  Place on the cookie sheet and flatten about halfway.  
4. Bake for 15-17 minutes.  Allow to cool fully.
5. In a large mixer, cream the butter until fluffy, about two minutes.  Add in the remaining frosting ingredients and whip on high speed for 5-8 minutes.  
6. Top cooled cookies with the frosting.  

Cookies and Cream Cookies

 These are just as satisfying as good ol' cookies and cream ice cream, but without the gluten.  These are rich, soft, and oh so yummy.  They only make about 9 cookies, but you only need to eat one!

Cookies

• 24 Oreos (GF, regular stuffed)
• 1/3 C butter, softened
• 1/4 C sugar
• 2 TBS brown sugar
• 1 egg
• 1 tsp vanilla
• 3/4 C flour (I used 1/2 C Bob's Red Mill 1:1 GF flour, and 1/4 C Namaste GF flour)
• 1/2 tsp baking soda
• 1/4 tsp kosher coarse salt

White Chocolate Frosting

• 10 Oreos (GF, regular stuffed)
• 1 1/2 C butter, softened
• 8oz white chocolate
• 2 1/2 C powdered sugar
• 1 tsp vanilla
• 2 TBS heavy cream
• 1/4 tsp kosher coarse salt

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.  
2. In a food processor, crush the Oreos until they are a fine powder.  
3. In a large mixer, cream together the sugar and brown sugar.  Mix on medium/hi speed until fluffy, about 2 minutes, scraping the bowl as needed.  Add egg and vanilla and mix on low speed until combined.  Add flour, Oreo powder, baking soda, and salt.  Mix on medium/low speed until blended well.  
4. Use large cookie scoop and scoop cookie dough onto lined cookie sheet and bake for about 10 minutes, or until cookies have flattened and don't look wet in the center.  Allow cookies to cool, first on the cookie sheet, then on a cooling rack.
5. While the cookies are cooling, crush the remaining package of Oreos into a powder, doesn't need to be a fine powder this time.
6. Break the white chocolate into medium sized pieces, and microwave until melted, cooking 30 seconds at a time, then stirring, until completely melted.  
7. In a mixer, cream the butter and powdered sugar, mixing for about 1 minute.  Add in melted chocolate, Oreo powder, vanilla, cream, and salt.  Mix until well blended.  
8. When cookies have cooled, scoop frosting onto cookies, and top with a half Oreo, if desired.  

Lemon Cookies

These little cookies pack a big punch of flavor.  Fresh, tart, and delicious!  

Lemon Cookies

• 1/2 C unsalted butter, softened
• 1/4 C cream cheese, softened
• 1 C sugar
• 1 egg
• 1/2 tsp vanilla
• 3 TBS lemon zest
• 3 TBS lemon juice
• 2 3/4 C flour (I use 1 3/4C Bob's Red Mill 1:1 GF flour, 1C Namaste GF flour)
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt

Lemon Icing

• 2-3 TBS lemon juice 
• 1 C powdered sugar

1. In a large mixing bowl, cream together butter, cream cheese, and sugar.  Mix until fluffy, about 2 min.  Add in egg, vanilla, lemon zest and juice, and mix until combined.  Add remaining dry ingredients.  Cover and chill for at least two hours, up to a few days.
2. When cookies are done chilling, preheat oven to 350.  Roll cookie dough into small balls, and place on a cookie sheet lined with parchment paper.  Flatten the cookies a bit, if desired.  (I usually flatten a bit because it makes it easier to ice after they cool).  Bake for about 10 minutes, then place on a cooling rack to cool.
3. While cookies are cooking, mix together the lemon juice and powdered sugar, adding lemon juice until the desired consistency.  
4. When cookies have cooled, drizzle the lemon icing on the cookies.  I usually do two coats to make sure they get a good coating.  

Cilantro Lime Sauce

 I've started adding this to the table whenever we do street tacos.  It's a very easy addition that really elevates the simple meal.  

• 1/2 C sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

1. Combine ingredients and serve over street tacos.  

Giant GF Chocolate Chip Cookies

I finally did it!  I found a recipe for a giant chocolate chip cookie that is crunchy on the outside, but soft in the center.  These are simple but delicious!  Add the frosting and cookie toppers if you want to kick it up a notch.  

Cookies

• 1 C butter, softened
• 3/4 C sugar
• 1 1/4 C brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 C flour (I use 1 1/4C namaste GF blend and 1 1/2C bob's red mill 1:1 GF flour mix)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 C chocolate chunks

Cookie Dough Frosting (optional)

• 3/4 C white chocolate
• 3/4 C butter, softened
• 1/2 C brown sugar
• 2 TBS sugar
• 2 tsp vanilla
• 3/4 cup flour, treated (I used Bob's Red Mill 1:1 GF flour, cooked in microwave for 30 seconds)
• 3/4 tsp salt
• 1 1/2 C powdered sugar
• 1/4 C milk

Cookie dough mix-ins/toppers: mini chocolate chips, sprinkles, cookie dough bites, cookie pieces

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.
2. In a large mixing bowl, or kitchen aid mixer, cream together the butter and sugars.  Mix on medium/hi speed until fluffy, about 3 minutes.  Add in the eggs and vanilla and mix until combined.  Add in dry ingredients and mix until combined.  Add chocolate chips and stir until spread evenly through dough.  Using a large cookie scoop, scoop onto the lined cookie sheet and bake for about 15 minutes, until the bottoms begin to turn golden.  Allow to cool, first on the cookie sheet, then on a cooling rack.
3. If making the cookie dough frosting is desired, melt the white chocolate in the microwave, cooking 30 seconds at a time until fully melted.
4. In a large mixer, cream the butter, sugar, and brown sugar.  Mix on medium/high for about a minute.  Add in the melted white chocolate and vanilla and mix until combined.  Add in remaining ingredients, adding milk until the desired consistency is achieved.  
5. When cookies have cooled, frost them, topping with the suggested cookie toppers, if desired.  

Cheesy Chicken and Rice Casserole

 Truth be told, this one isn't my favorite, but the men in the house sure seem to enjoy it.  So it's on the rotation.  Very easy and you can basically just throw whatever you have available in.  

• 2-4 cups cooked rice
• 2 bags frozen veggies of choice
• 1 onion, diced
• 2 10.5 oz cans cream of chicken soup (GF)
• 1 cup sour cream
• 2 cups chopped, cooked chicken
• 1/2 tsp black pepper
• 1 cup cheddar cheese, shredded

1. Cook rice according to directions.  Preheat oven to 350.  
2. In a large bowl combine all ingredients except for the cheese.  (I precook the veggies in the microwave to decrease cooking time.)
3. Spray a 9x13 dish with baking spray and pour in rice mixture.  Top with cheese.  Cook uncovered in oven for 30mins, or until cheese is melted.  

Whipped Cinnamon Honey Butter

 Just as delicious as it sounds.  

• 1/2 C butter, room temperature
• 1/4 cup powdered sugar
• 2 TBS honey
• 1 tsp cinnamon

1. In a mixing bowl, add in all ingredients and mix for about two minutes, or until a whipped texture.  

Pumpkin Pancakes

We've been having "breakfast for dinner" around here on a routine basis lately.  This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free!  I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it.  It was like eating cake for dinner.  Whoops.   

No need to double this recipe, it makes a LOT of pancakes!

• 2 cups flour (I use half namaste, half bob's red mill gf flours)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
• 2 TBS softened butter
• 2 eggs
• 2 tsp vanilla

1. In a large mixing bowl, combine dry ingredients.  In a seperate smaller bowl, combine wet ingredients.  Add wet ingredients to the dry mix and whisk together until combined.  Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.  

Butternut Squash Pasta

 This is super creamy and delicious.  A great fall meal.  :)  I added in extra broccoli, carrots, and peas.

• 1 lb ground sausage 
• 1 lb butternut squash, peeled and diced
• 1 TBS butter
• 10 oz pasta (GF penne is what we used)
• 1/4 cup shallots, minced (or red onion)
• 3 cloves of garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 TBS parmesan cheese, grated
• 4 sage leaves, sliced thin
• Kosher salt and fresh ground pepper to taste

 

1. In a large pot, bring salted water to boil.  Add in diced butternut squash and cook until soft.  Remove from water and blend in the blender until smooth.
2. Add pasta to the boiling water and cook al dente.  Reserve 1 cup of the water before draining.  
3. In a large skillet, cook sausage over medium heat until browned.  Stir to crumble.  Remove from the pan, set aside on a plate.  
4. Reduce skillet heat to medium-lo and melt butter.  Add the shallots and garlic and cook until soft and golden, about 5 mins.  
5. Add pureed butternut squash and season with salt and pepper.  Add the reserved pasta water until the sauce is the desired consistency.  Toss in the spinach, parmesan cheese, sage, cooked sausage, and cooked pasta.  Stir to combine. 

GF Oatmeal Cookies

Oh yum.  

• 3/4 cup GF flour blend (I use 1/2 cup Bob's Red Mill, 1/4 cup Namaste flour)
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla (gf)
• 1/2 tsp baking soda
• 1 1/2 cups oats (gf)
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1 cup raisens
• 1/2 cup chopped pecans or walnuts

1. Preheat oven to 350.
2. In a large mixing bowl, cream together butter and sugars.  Mix in vanilla.  Add dry ingredients and mix thoroughly.  
3. Drop by rounded TBS onto a cookie sheet lined with parchment paper or lightly greased.  
4. Bake at 350 for 10-12 mins.  

GF Buttermilk Pancakes

This is my go-to fluffy gluten free pancake recipe. 

• 2 eggs
• 2 TBS melted butter
• 2 cups buttermilk (or TBS white vinegar plus whatever milk it takes to make 2 cups liquid)
• 2 cups GF flour (I use 1 cup Namaste, 1 cup Bob's Red Mill)
• 1 tsp baking soda
• 3 TBS sugar
• 1 1/2 tsp baking powder

1. In a large mixing bowl, lightly beat eggs, then mix in melted butter and buttermilk.
2. In a separate medium sized mixing bowl, combine dry ingredients.  Fold into the bowl with liquid mixture.  Do not overmix.  
3. On a griddle heated to medium heat (about 350), pour pancake mix, about 1/4 cup at a time.  Flip pancakes when bubbles form.  Remove from griddle when cooked through.  

Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.

Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.

Instant Pot Potato Salad

This was the easiest AND tastiest potato salad I've ever made.  Total Mama win.  Yay!

• 3 1/3 lb russet potatoes, peeled and cubed
• 3 TBS unseasoned rice vinegar or apple cider vinegar, divided
• 2 1/2 tsp salt
• 4 cups cold water
• 3 large eggs
• 1 small red onion, finely diced
• 1 dill pickle, finely diced
• 3 stalks celery, finely diced
• 8-10 stems fresh dill, finely chopped
• 1 cup full-fat mayonnaise
• 1 TBS whole grain mustard
• 1 TBS unseasoned rice vinegar or apple cider vinegar
• 1/2 tsp garlic powder
• Kosher salt and ground pepper to taste

1. Add 2 1/2 tsp fine table salt, 1 TBS rice vinegar or apple cider vinegar and 4 cups cold water in the instant pot.  Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top.  Close lid and pressure cook at low pressure for 0 minutes, then quick pressure release.  Taste one of the potato cubes to ensure they're done.  They may need to sit in the hot water a little longer to finish cooking.  Place the hard boiled eggs in cold water and gently drain the potato cubes in colander.  
2. When potatoes are done, gently layer hot potato cubes on large tray.  Drizzle and season potato cubes with 2 TBS rice vinegar or apple cider vinegar while they are hot.  Let the potatoes cool for 30 mins.  Finely chop the hard boiled eggs, once they're cooled to the touch and peeled.
3. While the potatoes and eggs are cooking, prepare the rest of the ingredients.  In a large mixing bowl, add 1 cup mayo, finely diced ingredients (red onion, pickle, celery, and egg), 1 TBS whole grain mustard, 1 TBS rice vinegar or apple cider vinegar, and 1/2 tsp garlic powder.  Mix well with a silicone spatula.  Drizzle in the finely chopped fresh dill and mix one more time with silicone spatula.  Gently fold in the cooled potatoes with a silicone spatula.  Taste the salad and season with more kosher salt and fresh ground black pepper to taste.  Don't overmix.  You'll want the potato salad to be a little on the salty side because putting it in the fridge will decrease the perception of seasoning.  Cover and place potato salad in fridge for at least 3 hours.  The potatoes will harden a little once they cool.

Tigernut Tortillas

We are doing a candida cleanse for one of the kiddos, so I made these tonight.  It really is true that boys feel love through their stomachs - my teenage boy was practically in tears over these.  Love being his mama!!  I ate them instead of the usual corn tortillas as well, and they really were good!  And even held together better than the corn tortillas.  Plus they only took about 5-10 mins to make. 

As a bonus, they're also AIP compliant.  And no rolling out required.  Win!

I added Bragg's nutritional yeast for a bit more flavor and nutrition as well.  It's become my new favorite add-in to paleo and keto recipes. 

• 1 1/4 cup tapioca flour
• 3/4 cup tigernut flour
• 2/3 cup water
• 6 TBS coconut oil, or other fat
• 2 pinches sea salt
• 2 tsp Bragg's nutritional yeast (optional)

1. In a medium saucepan, over medium-low heat, gently melt fat.  Remove saucepan from heat.
2. Add water and stir.
3. Add all remaining ingredients.  Stir with wooden spoon until well mixed.  
4. Heat large skillet, preferably cast iron, over high heat.  When hot, melt a small amount of fat in pan, and spread it around thinly.
5. Place 1/4 cup of the tortilla batter in the center of the hot pain.  Use a spatula to spread batter into a circle, about 6" in diameter.  
6. Cook the first side about 90 second-2 mins, until the sides and middle allow you to easily scoop under it to flip it.  Use spatula to flip.  Cook an additional 60 seconds.
7. Repeat with additional tortillas, reducing stove heat to medium.  You do not need to add more fat between each tortilla.  Cover tortillas until ready to eat to keep them soft and pliable.  
8. Refrigerate any leftovers, and reheat to eat.