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Iliza Shlesinger's Don’t Panic Pantry Recipes

Make Iliza's delicious recipes at home using your pantry items!
Posted on May 5, 2020 | 11:00am
Iliza Shlesinger and her husband, chef Noah Galuten, visited with the hosts of The Talk. See below for specifics on the recipes they shared to try for yourself at home!

Tortilla Chips
Ingredients:

12 corn tortillas (or as many as you'd like to fry), cut into 6 equal triangles—stale, dry ones work great
Canola, corn, peanut or vegetable oil for frying
Salt to finish

Instructions:
1. In a deep, heavy-bottomed pot fill the oil so that it's at least a couple of inches filled from the bottom.

2. Heat over medium-high heat until the oil is at 350°F. If you don't have an oil thermometer, just monitor the heat manually. If you dip the edge of a tortilla into the oil, it should sizzle and bubble immediately but not be smoking. If it is smoking aggressively, turn down the heat. If it does not bubble, give it more time.

3. Meanwhile, line a plate or tray with paper towels or a kitchen towel.

4. Fry the chips in batches until lightly browned and crisp—only about a minute or two. Using a slotted spoon or strainer, transfer the chips to the towel-lined plate and season immediately with salt.

5. Continue until all the chips are fried.

Salsa Verde
Ingredients:

1 lb. tomatillos (husks removed, tomatillos rinsed)
2 chile de arbol (using more or less depending on heat tolerance), stems removed
2 garlic cloves, peeled
Salt to taste
2 tablespoons canola oil

Instructions:
1. Place the tomatillos in a pot and cover with water. Bring the water to a simmer and allow the tomatillos to cook until they've turned a darker green and softened—about 7 minutes. Drain and set aside.

2. In a small skillet, heat the oil over medium heat. Add the garlic, chile de arbol, and a pinch of salt. Fry together until the garlic is browned and the chiles are browned but not blackened (be careful not to burn the chiles or the salsa will turn bitter).

3. Transfer chiles, oil, garlic, and tomatillos to a blender. Blend until you have a rough, textured sauce. Taste for salt and adjust as needed. If it is especially thick, you can mix in a teaspoon of water.

4. Transfer to a bowl and enjoy.

California Sunrise
Ingredients for one serving:

Juice of one whole grapefruit, strained
Juice of one whole orange, strained
2 ounces tequila (ideally blanco)
1 teaspoon of Campari (can substitute grenadine)

Instructions:
1. Fill a pint glass or Collins glass with ice

2. Stir the juices and tequila together in a cocktail shaker or bowl.

3. Pour cocktail mixture over ice, leaving a touch of room at the top

4. Drizzle Campari over the top (as a float)

5. Drink and enjoy