Fast Mexican Tortillas

No offense to any true Mexicans, I seriously found this recipe on the net multiple times

 under this name. If the name isn't offensive, these are fantastic, cudos. 

Mexican Tortillas

Makes 12,  7-10 inch tortillas

2 3/4 c. Organic All-Purpose Flour

5 Tbsp. Lard

3/4 tsp. Salt

3/4 c. Very Warm Water

Combine fat and flour. Mix with your fingers and mush it up until the fat is distributed into the flour. It feels good, you'll like it ;)

Dissolve the salt in the warm water. Pour 2/3rds of the water over the dry mix and work it with a fork. Add the rest of the liquid. Mix about with the fork until you can't anymore and the mix is relatively dry. 

Now, get your hands in there. Knead into a smooth ball. You know, fold over, squish, fold over, squish, repeat. The dough should be medium-stiff, not firm. 

Divide the dough into 12 portions, like golf balls. Set on a plate and cover with plastic wrap or a kitchen towel. The point is to keep them moist. 

Now let them rest about 30 minutes so the dough can become less springy. This rest makes it easier for you to roll them out. That's what you want, easy. 

Heat a griddle, comal, cast-iron pan on medium -high heat. Cook each tortilla about 30- 40 seconds on the first side. Once the tortilla bubbles, flip it with tongs and cook a bit longer.  I prefer less cook time on the flip side. Seems to keep them pliable and less brittle from over-cooking. 

Remove from the heat and place under a kitchen towel or place into a tortilla warmer. I use a kitchen towel with two kitchen towels as cover. 

These little delights freeze well. Pop them into freezer bags for family dinner portions. & just know that the bags are totally washable. Or since these guys just have flour leftover in the bag, you can shake out, dry and save for more tortillas. ;)

Enjoy! 

Pop onto a hot cast iron skillet.  

Beautiful! Once bubbly & puffy, flip with tongs and cook another 10-30 seconds. 

You want flavorful brown spots. I like dark brown aka burn spots ;) Nom nom nom.

Packaged and ready for the freezer.

1-2-3 Simple Sour Cream

Who knew that deliciously creamy sour cream could be made at home and within minutes?!! Seriously life changing stuff here. =D

Sour Cream

1/4 c. Sour Cream. 

1 c. Heavy Cream. Whipping cream yields the thickest sour cream. 

Place the 1/4 c. sour cream into a clean jar that you will be storing your sour cream in. 

Now, pour the heavy cream into the same jar over the sour cream. Mix it all together with a clean knife. 

Place the jar's lid on top loosely so air can escape and not let in bad bacteriums. 

Let sit et on the counter in a draft-free zone for 24 hours. Either it will thicken up nicely or sometimes it will have a bit of cream on the top. No matter, tighten the lid and place in the fridge to stop the fermentation process. Once cooled, mix with a clean knife for a creamy consistency. 

I normally make four jars of sour cream at a time depending on our usage. I have noticed better results using a new sour cream container each time rather than using leftover homemade sour cream. 

Enjoy!

Jambalaya ~ Tasty & Simple One-Pot Meal

At the moment we reside in Louisiana and it would be a tragedy not to cook up some local cuisine.  

Jambalaya is a simple one-pot meal which can incorporate nearly anything laying about. In other words, it's an elevated "poor food" from the past. Every recipe differs slightly, from seasonings to the amount of tomatoes. My family decided on this one as their preference but feel free to change it up to suit your own tastes. 

Jambalaya

Olive oil

1 Large Onion. Chopped

5 Medium Cloves of Garlic. Peeled & Chopped

1-2 Large Bell peppers. Any color. Seeded. Chopped

4 Celery Stalks. Diced

3 Tbsp. Fresh Flat-Leaf Parsley. Minced

1-3 Large Bay Leaf

1 tsp. Cayenne Pepper

2-3 Tbsp. Dried Thyme. 

fresh ground Black pepper

2-3 Tbsp. Garlic powder

1/2  c. Tomato Sauce

3 c. Chicken or Vegetable Stock. Preferably homemade

2 c. Brown Rice. I prefer Brown Basmati

Optional Meats: 4 oz. extra-lean smoked ham. Chopped

1-2 lbs. medium shrimp, peeled, deveined and chopped

1-2 c. chopped chicken, raw or pre-cooked. 

Smoked sausage link. Grilled and chopped

In our Jambalaya, I use 1-2 c. shredded roasted chicken, pre-portioned in 1cup containers from our freezer.

Add oil to a large non-stick saucepan or pot. Over medium heat, saute onion, garlic, bell peppers and celery until onion is soft not browned. 

Add parsley, meat choice(s), bay leaf and spices. Cook, stirring occasionally for 5 minutes. If using shrimp, add during the last 5-10 minutes of cooking time to prevent a rubbery texture. 

Add rice and stir about a bit, add tomato sauce and stock. Bring to a boil then reduce to a very gentle simmer. Cover and let cook until the rice has absorbed all of the liquid. 30-45 mins. 

Remove bay leaves. Season to taste with salt, pepper and cayenne. 

Enjoy!

Marinated Eggplant and Mint Bruschette

Pan-grilled eggplant on cast iron

Credit goes to Jamie Oliver & his fab cookbook Jamie's Italy.

Check out a few of his Italian recipes @jamieoliver.com.

We have an abundance of beautiful eggplants at our local farmer's market. 

If your looking for more top notch ways to serve eggplant in your household, this recipe is a gem. 

Marinated Eggplant and Mint 

From the cookbook Jamie's Italy 

2 firm eggplants, sliced lengthwise about 1/8 inch thick

Extra virgin olive oil

White wine or herb vinegar

2 sprigs of fresh flat -leaf parsley, leaves picked & finely sliced

small handful of fresh mint, leaved picked and finely sliced

1 clove of garlic, peeled & finely sliced

Sea salt & fresh ground black pepper

Heat a griddle pan or cast iron pan until nice & hot. 

Lay your eggplant slices side by side and cook until nicely charred on both sides and place them into a bowl. You may need to work in several batches.

While the eggplants are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic into another bowl. Season with salt and pepper. 

When the eggplants are all done, add them to the dressing and mix about. Check for seasoning and divide onto toasted bruschette, toasted breads. 

You can make this recipe in any amount of eggplant. The ratio of more olive oil than vinegar stays the same. Pour to taste. This a bowl licking- good dressing ;)

Enjoy!

Bruschette

Bruschette is simply delicious toasted breads. Crusty bread, baguette and artisan bread all make the best crunchy background for your toppings. 

If you have a large loaf, cut it in half, then slice it crossways about a quarter to a half-inch thick depending on your taste.

Methods: You can grill these slices on a dry griddle or cast iron pan on high heat. Throw them on the backyard grill. Drizzle with olive oil, place on a cookie sheet and pop under the broiler for a bit until golden. Or add some olive oil to a pan, turn the heat up and fry your breads, soaking up the oil and creating a golden crust. 

Drizzle your toasted breads with the best peppery olive oil you can find and finish with a sprinkle of salt.

Enjoy!

Korean- Style Wraps with Chili Sauce

One of our go-to easy, delicious & fun meals.

Korean- Style Wraps with Chili Sauce

Protein to marinate:

1-1 1/2 lbs. Chicken, Pork, Beef, even firm Tofu if you want!

The Marinade: This can be a quick 5 mins. to a few hours. The longer it sets, the stronger the infusion: I usually let it marinate 10-15 mins. The meat also absorbs less salt in a shorter time. 

1/4 c. Soy Sauce

2 tsp. Toasted Sesame Oil

1/4- 1/2 c. chopped Green Onions

1 Tbsp. minced Fresh Ginger. Dried works just as well in a hurry. 

1 Tbsp. minced Garlic. Dried Garlic powder works fine too. 

Chili Sauce: Too spicy? Add a little more honey to turn the heat down.

2 Tbsp. Sriracha Hot Chili Sauce

4 tsp. Honey

2 tsp. Sesame Oil

The Goods: 1 1/2 - 3 c. Cooked Jasmine Rice. Our fam uses much less meat & way more rice. 

Lettuce with nice leaves to wrap the goods in. Boston. Bibb. Butter Lettuce. Romaine Hearts. 

Toasted Sesame Seeds

For the animal protein, it is far easier to slice or shave any chunk of meat when slightly frozen. Cut your choice into thin pieces or shavings. Mix up the marinade & drop your meat into it. Cover with plastic wrap or a plate & pop into the fridge for flavor infusion. 

Once ready to cook, grab a large pan, add a bit of olive oil or high heat oil and dial the heat to med- high. Depending on the amount of meat you have ready, you may have to cook in batches. Drop in enough meat to cover the bottom of the pan without crowding & piling. Cook until those pieces are nice and caramelized. You'll want some browned bits on them for extra tastiness. Add in all of the marinade and cook down with the meat, coating them into a slight stickiness. Throw in some toasted sesame seeds for added flavor, texture & visual appeal. This smells amazing right now!  

This meal is a lot of fun to assemble at the table. Create a platter of lettuce leaves, grab that cooked jasmine rice and have the sauce ready. Fill your lettuce leaf with rice, top off with a piece of meat and drizzle that sweet & spicy sauce all over it. You won't regret making these and possibly they'll turn into a fave weekly dinner! 

This meal tastes awesome cold or warm and makes for great leftovers. 

Enjoy =D

Easy clean-up for leftovers. Mix up your sauce in a small jar. 

Pasta with Sauteed Courgettes, Mint, Basil & Pine Nuts

This was a recipe that sounded interesting and took a chance on. 

We have an abundance of summer squash and zucchini at the summer & fall farmer's markets. 

We were pleasantly surprised with this one =) 

Sauteed Courgettes with Mint, Basil & Pine Nuts

1 Lb.  Zucchini, Courgette, Summer Squash. Sliced into thin rounds.

3 Garlic Cloves or more to suit your taste

10 Mint leaves, or more. 

10 Basil leaves, or more. 

1 Tbsp. Capers, rinsed.

2 Tbsp. Pine Nuts or Walnuts, lightly toasted.

1-2 tsp. Red Wine Vinegar or any other fancy vinegar.

Sea Salt & Pepper to taste

Few Tbsp. Olive Oil 

Heat olive oil in a large skillet over med- high heat. Once the oil is hot, add enough zucchini to the pan for each to cook with space. Flip & turn after a few minutes until golden brown on both sides. Remove them from the pan and cook the rest of the zucchini in the same manner. 

Mince your basil, mint, nuts, garlic and capers into a fine mess. 

Boil a pasta of your choice. Preferably al dente, a slight chew before they get mushy. 

Once all of the zucchini are cooked, add the previously cooked batches back to the pan. Add your herb mess and the vinegar splash. Taste for salt and add a good whack of ground pepper. 

Toss your pasta into the pan with the zucchini mess and mix about. 

Serve up! 

Add a little extra herb mess for an extra punch of flavor. I like to double or triple up on the amount of ingredients for the herb/ nut mix. 

Change it up: Make some crostini with your fave bread. Spread a little ricotta cheese on top & add the zucchini mess. 

Crostini

Grab a beautiful loaf of crusty bread. Slice it up. Rub a side with olive oil or butter. Broil under low until golden. Or fry in a large pan with butter or olive oil over med-high heat. If in a quick pinch, use a toaster ;) 

 Chopped Mint, Basil, Garlic, Capers, Toasted Walnuts, Sea Salt & Pepper

Florentine-Style Herbed Steak. Perfect Herbed Potatoes. Garlic Green Beans. Perfection!

1st day of the Farmer's Market!

The Perfect Celebratory Meal =)

Mahaffey Farms Organic Grass- fed Beef. Florentine-Style- Herbed Sirloin steak. 

Crawford Farm's Perfect Herbed Red Potatoes

Fresh Garlic Green Beans. Mahaffey Farms.

Thankful =)

Buttery crisp layer on the exterior with a perfectly soft interior.  

Perfect Italian-style potatoes!

Perfect Herbed Potatoes

1 Pint Small Red Potatoes cut in half or quarters

1 stick/ 8 Tbsp. Organic Butter

Minced Garlic. Few cloves. 

Fresh Rosemary. Oregano. Sage. Thyme. If you only choose one herd, go for the rosemary!

Freshly Ground Black Pepper

Maldon Sea Salt

Add cut potatoes to a 12 inch high edged saute pan. Cover potatoes with water. Cook on high heat and boil until pierced easily with a fork. Do not stir them while boiling.  Drain.

Return the pan to the stovetop, add the stick of butter and turn to med-high heat. Once melted and bubbling hot, gently add the potatoes. Arrange all potatoes on a cut side down. Fry until golden brown on that side. Flip each potato with a couple of forks so that the other exposed cut side goes down in the butter. Fry until golden. Add the minced garlic, fresh herbs, pepper and salt to the potatoes. Remove from heat once garlic is a gorgeous golden brown and crisp. Plate at table or add to a serving bowl. 

Enjoy!

Florentine-Style Herbed Steak

Traditionally a high-end cut, use any grilling steak you desire and change your grilling time according to thickness. Pictured is a sirloin cut. One large steak for a family of four. 

Rinse your steak. Place on a plate or in a bowl. Pour on extra virgin olive oil and rub your steak with love. 

Mince garlic. Chop fresh Sage, Oregano & Thyme. Grind up some Black Pepper. Add a few pinches Sea Salt.  Mix together & add to your steak. Pat into the meat on one side and create a nice thick layer of herb mix on top.  

Let set in the fridge for a bit  or a day to really set in the flavor. 

Once ready to grill, throw the heat up on med-high. Add the steak once piping hot and sear for a few minutes on each side, leaving the center a beautifully tender red/ pink. Adjust your grilling time per thickness of your steak. 

Once finished to perfection, remove from heat and let the meat relax from that heat. The wait is worth it! 

Enjoy!

Garlic Green Beans 

1 Qt. Fresh Green Beans. Ends snapped off. Washed. 

4 Tbsp. Organic Butter

Minced Garlic 

Chopped Oregano

Freshly Ground Black Pepper

Maldon Sea Salt. Unbelievable taste in a small dose!

Fill a large pot half full of water. Bring to a boil. Once boiling, add a couple pinches of sea salt. Drop your beans in and boil for a minute. Remove from heat and drain. 

Add the butter to a 12 inch saute pan on med-high heat. Once the butter is melted and snapping a bit, drop in your green beans. Saute until crisp yet tender, 5-8 minutes. Drop in your garlic and cook until golden delicious and crisp. Remove from heat. Add oregano, pepper and Maldon salt.  

Serve up with the crispy bits and a bit of butter from the pan. Unbelievably delicious!

Enjoy!