Homemade Flour Tortillas

23 Nov

 

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Have you ever made your own homemade flour tortillas?  This is a first for me.  I have wanted to give them a try for a long time but just haven’t gotten around to it until now.  I was making some other dishes like Mexican rice and salsa to freeze and use in other meals, and I had some shredded chicken, so I thought this would be a good time to make them and have me some awesome chicken tacos!

They are so delicious when made fresh!  They are warm, soft and just a little toasty.  So yummy!  I highly recommend you try making your own one day!

ENJOY!!!

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HOMEMADE FLOUR TORTILLAS

2 cups Harina  (white flour tortilla mix)

1/2 c warm water

 

Mix water with Harina.  Knead dough for 5 minutes.  Cover and let sit for 5 minutes.  Meanwhile heat a heavy skillet to very hot about 450 degrees.  Divide dough into 12 equal portions and shape into balls.  Cover to keep them from drying out.  Roll each ball into a 6 inch circle.  Place in skillet and cook for about 30 seconds on each side.  Take out of skillet and cover to keep warm until all are done.  Enjoy!

Drip Beef Sandwiches

13 Nov

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Oh yes!  Many of us know about these wonderfully delicious sandwiches from Ree Drummond, The Pioneer Woman, and if you don’t then you are truly missing out and you need to keep reading!  I do believe these sandwiches are the best melt in your mouth sandwiches I have ever had!  It all starts with a slow cooked chuck roast seasoned with Italian spices, beef consommé and pepperoncinis, yes pepperoncinis!  I think the peppers are what give these sandwiches that special something.  You then take a deli roll and slather it up with some melted butter and toast it a bit.  I like doing this because it helps keep the bread from becoming too soggy from all of the wonderful juices.  You can also top with some melted cheese or sautéed onions, but these babies are delicious all on their own!

I also wanted to thank Mimi over at Les Saveurs De Mimi for nominating me for this wonderful award!  Mimi has some wonderful recipes!  Everything from Avocado Brownies to Crème Brulee French Toast (which I am longing to try BTW), so please go check her out!

Thanks again Mimi!

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Here is the recipe, I do hope you ENJOY!

 

DRIP BEEF SANDWICHES

1 4lb chuck roast

2 cups beef consommé

1 16 oz jar pepperoncinis

1 cup water

3-4 Tbsp Italian seasonings

salt & pepper

2 Tbsp butter

2 Tbsp oil

 

Melt butter with oil in large pot.  Season roast with salt and pepper.  On medium-high heat, brown roast on each side.  Add Italian seasonings, water, beef consommé and pepperoncinis.  Turn heat down to a simmer and cover.  Simmer for 4-5 hours.  Remove roast from pot and place on a platter.  Take two forks and shred the roast.  You can try and skim some of the fat from the top of juices in pot.  If this is cooked a day ahead it can be place in the fridge and the fat can be easily removed because it will harden.  Once all of the meat is shredded place back in the juices.  Reheat if needed.  Cut a wedge out of the top of your deli roll (this helps hold the meat), slather with some melted butter and toast it.  Fill up your bread with large spoonfuls of roast with juices and pepperoncinis.  It is divine!  Thank you Ree Drummond for this wonderful recipe!

 

 

 

Indian Spiced Quinoa

31 Oct

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This was my lunch today!  It was very yummy I must say.  It is a great dish, full of the traditional Indian spices like turmeric, cardamom and cinnamon.  Not only do these spices have wonderful health benefits, but the quinoa (pronounced “keenwah”)  is also a healthy whole grain that is packed full of protein.

This flavorful quinoa can be enjoyed by itself as the main dish, or as a side, or perhaps sprinkled over salad greens.  It is a very versatile dish and very easy to make.

I hope you enjoy!

INDIAN SPICED QUINOA

1 cup quinoa

2 cups water

2 shallots

2 garlic cloves

1 Tbsp coconut oil

1/2 tsp turmeric

1/2 tsp cardamom powder

1 whole cinnamon stick

1/2 tsp salt

1/2 orange

1/3 cup raw cashews, chopped

1 tsp hot water

Rinse quinoa in water, strain and set aside.  Chop shallots and garlic and toss them in a pan with the coconut oil.  Heat over medium-high heat and cook for 5 minutes, stirring frequently, until the shallots and garlic begin to soften.  Sprinkle in the spices and cinnamon stick.  Stir and allow favors to blend for 1 minute.

Add the quinoa and water to the pot with the spices.  Turn the heat to high and bring to a boil.  As soon as the water boils, give it a quick stir and cover.  Reduce heat to simmer for 15 minutes.  Do not lift the lid during this time.

Remove the lid, stir and fluff with a fork.  Remove the cinnamon stick.  Squeeze the juice of the orange and pour it over the quinoa.  Sprinkle in the salt, hot sauce, and cashews.  Stir gently with a fork and serve warm.

Recipe found @ www.laurelonhealthfood.com

Strawberry Cake and an Award

23 Sep

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Well, what can I say?  I love strawberry cake, especially strawberry cake that involves cream cheese and strawberry pie filling.  I recently had some strawberry cake at work and it was so delicious I had to try and recreate it.  I sweet talked the cook and she did share her frosting recipe with me, which is very, very good!  I then had to go make it my own by adding a few other ingredients and I was pleased with the outcome!

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My other news is my sweet little blog was nominated for the Sisterhood Of The World Bloggers Award.  So, a big thank you to Jen over at Baking Bohemian for recognizing me.  It is much appreciated!  I also have to apologize for taking so long to get this posted.  If you do not know about her blog, you must go check it out!  She is fantastic!

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Now for the recipe!

STRAWBERRY CAKE

1 box strawberry cake mix

1 3 oz jello, divided (you will use 1/2 in cake and 1/2 in frosting)

4 eggs

3/4 cup vegetable oil

1/4 cup water

1 can strawberry pie filling (this will be divided into 1/3 increments)

STRAWBERRY CREAM CHEESE FROSTING

8 oz cream cheese, softened

1 stick butter, softened

1 cup powdered sugar

1/2 of 3 oz strawberry jello

1/3 can strawberry pie filling

1 tsp. vanilla

1 tbsp. milk

cool whip

Place all of the cake ingredients (using only 1/3 of the pie filling) together in a large bowl and mix on medium speed for 2 minutes.  Pour into greased and floured cake pans.  Bake @ 350F for 30 minutes or until toothpick comes out clean.  Let cool completely.

Meanwhile for the frosting, mix all of the ingredients, minus cool whip, (using another 1/3 of pie filling) together until well combined.  If it is too thick, add a little more milk to get a consistency that is easily spreadable.

After cake is completely cooled, begin frosting one layer with the strawberry frosting mixture.  On that layer add a layer of cool whip and the remaining 1/3 of pie filling.  Add second cake layer and finish frosting the entire cake with the remaining strawberry frosting.  Garnish with fresh strawberries.  ENJOY!!!

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Roasted Chick Pea Snack

28 Aug

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I have been trying to eat a little healthier lately (sort of), and in doing so, I came across a little snack that I absolutely love.  It is packed full of protein and sure beats out those deep fried snacks that are loaded with carbohydrates.  These roasted chick peas are a delicious and healthy snack!

I decided to add some Italian spices to the chick peas I prepared today, but there are many different ways you can serve these up.  You can keep it as simple as adding a little sea salt, or chili powder and cumin, or you could make a sweet snack and use cinnamon or pumpkin pie spice.  The possibilities are endless.  Not only are they good as a snack but they are also a great salad topper.

So ENJOY and take care!

 

 

ROASTED CHICK PEA SNACKS

2 tbsp. olive oil

1 tbsp. garlic powder

1 tsp dried oregano

1 tsp dried basil

1 tsp parsley

1 pinch sea salt

1 pinch black pepper

1 dash red pepper flakes

2 15 oz cans chick peas, rinsed, drained and dried

 

Preheat oven to 400F.  Whisk oil and spices together.  Add chick peas to mixture and toss to coat completely.  Spread on a baking sheet.  Roast, stirring occasionally until browned and slightly crispy, 40-45 minutes.

 

Shrimp and Avocado Salad

19 Aug

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Hi friends!  Today for lunch, I made this wonderful, light, refreshing, crisp salad for my mom and I.  It is a perfect salad for this August heat!  Although it is light, it is a very filling salad.  Every bite has little bits of shrimp and creamy avocado with cilantro and toasted walnuts.  It is SO delicious!  I just love to find a perfect salad!

What is your favorite salad?  Share some of your salad recipes with me!

I do hope you ENJOY!

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SHRIMP AND AVOCADO SALAD

1/4 cup white wine vinegar

1/4 cup olive oil

1/4 cup chopped red onion

1/2 lb small shrimp

2 ripe avocados

lettuce

roasted walnuts

2 tbsp. chopped cilantro

lemon slices

1.  Combine olive oil, vinegar and onions in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture.

2.  Arrange leaves of lettuce on plates.  Cut avocados in half and remove pits.  Remove some of the avocado around pit area and mix in with the shrimp.  Remove avocado from skins in one piece.  Place on top of lettuce.

3.  Spoon mixture on to avocado.  Sprinkle with nuts and cilantro.

Serve with lemon slices.

4 servings

This recipe found @ www.simplyrecipes.com.

Chicken Cacciatore with Polenta

14 Aug

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I came across this recipe a few months ago and have made it several times for my family,  but this is the first time I remembered to take out my camera and snap a picture so I could share with you guys.  This has become a family favorite!  I make this dish at least once a month.

This is comfort food at it’s best.  The creamy polenta is the perfect contrast for all of the wonderful flavors of the cacciatore.  It will make your taste buds do the happy dance!

Although this dish has several steps, it is a simple dish to prepare and totally worth the effort!  If you make this for your family, I promise it will quickly become a weekly staple!  So give it a try and ENJOY!!!

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CHICKEN CACCIATORE WITH POLENTA

4 chicken thighs (I always use more)

salt and pepper

2 Tbsp olive oil

1 onion

1 orange bell pepper  ( I used green this time )

1 yellow bell pepper

10 oz cremini mushrooms

2 cloves garlic

1 tsp dried basil

1 tsp dried rosemary

1 tsp oregano

1 bay leaf

1/4 tsp red pepper flakes

1 cup red wine

1 28 oz can diced tomatoes, drained

POLENTA

3 cups chicken broth

1 cup coarse yellow cornmeal

1/2 tsp salt

Sprinkle the chicken with salt and pepper.  Heat oil in dutch oven or LARGE skillet over medium heat.  Brown chicken on each side for 5 minutes.  Remove from pan and place on a plate.

Add onion and bell peppers to pan over medium heat and sauté for 5 minutes.  Add mushrooms and garlic and sauté for 5 minutes more.

Add herbs and red pepper flakes and stir to combine.

Add red wine and bring to  a boil over med-high heat.  Turn heat to medium and reduce liquid by half.

Add tomatoes.  Stir to combine and return to a boil.

Return chicken to mixture and reduce heat to med-low.  Simmer for 30 minutes.

FOR THE POLENTA

Bring chicken broth and salt to a boil.  Add the cornmeal in a slow steady stream while whisking.  Turn heat down when it begins to bubble.  Continue to whisk until mixture begins to pull away from sides of pan about 30 minutes.

To serve, make a bed of polenta on a plate and place 2 pieces of chicken with mixture on top.  ENJOY!

This recipe was found and slightly adapted from Grazing In The City.  Thanks Bill for yet another great recipe!!!

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