Easy Chicken Tortillas

Most of you know that when I buy, I buy in bulk.  I do go to our local Sam's Club to buy certain

things.  This past shopping trip I picked up some Mission Flour Tortillas and two Rotisserie Chickens.  One for Sunday lunch and the other to freeze for later or just to cook other things.  

I cut the other chicken from the bone, shredded and pulled apart for this purpose.  Needless to say with lunches to prepare for work, we can finish off two of these wonderful chickens very quickly.

I don't profess to be in any way an expert of tortillas.  In fact my knowledge of them is to eat them at restaurants.  In the past I have eaten some fabulous ones homemade by the Spanish Workers in the strawberry fields.  Now you talk about some delicious food that was!  We were far too busy for me to get any of their recipes but now I wish I had.

Today I share my little quick lunch made with fresh veggies, Sam's Rotisserrie Chicken, cheese and that's about it.  The chicken has about 160 calories per 3 oz., Each Flour Tortilla has 140 calories, the cheese I don't know but I only added a very minimal amount. 

Printable Recipe

Ingredients

6 Mission Flour Tortillas
2 Cups Rotisserie Chicken (Sam's) cut from bone and pulled into small pieces
1 Bell Pepper Chopped
1 Small Onion Chopped
4 Ribs of Celery Chopped
1 Tomato Chopped
1 Head of Romaine Lettuce cut crosswise into thin strips
1/4 Cup Fresh Cilantro Chopped
1 Cup Shredded Sharp Cheddar Cheese
Olive Oil to coat the pans
Red Pepper
Celery Salt or Salt
Chili Powder
Paprika
Cumin
1/8 cup warm water

 Instructions

Grate the cheese, set aside for later
Chop the tomato, cilantro, and lettuce set aside for later
Chop the onion, celery, and bell pepper.  Saute them in a small amount of olive oil until crisp tender
Remove from pan
Add pulled chicken to pan sprinkle with cumin, chili powder, celery salt, paprika and red pepper on top of chicken lightly coating with each ingredient.  Taste to see what you would like to add if anything.
When browned add the 1/8 cup warm water to coat the pan and heat through.  Remove from heat and add to the sauteed vegetables, set aside

Filling The Tortilla

Take the tortilla and layer very small amount of cheese in center and away from sides.
Fill center of tortilla with chicken-vegetable mixture
Top with lettuce, tomato and cilantro
Fold
Place in grill pan with minimal olive oil on medium low heat.
Place filled tortillas onto pan cooking until lightly browned on each side.

Eat while warm.  Simple, quick, easy and really delicious.
Feeds 6 or 3 hungry men

This is what I would call a TV Dinner because I used the prepared tortillas and chicken that were already prepared instead of making them homemade myself. That is as close to prepackaged as I care to be..I got the wonderful cilantro from my children's friend Nina and it is so delicious.  She grows some fabulous vegetables in Mount Pleasant.

Have a great Easter if I don't get to speak to you again before then.

 

Broccoli Cauliflower Pasta Salad

Deluxe Garden Pasta Salad

Printable Recipe

Ingredients

1 cup Miracle Whip Salad Dressing
2 cups broccoli flowerets, cooked
2 cups cauliflower flowerets, cooked
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 2.25oz can sliced black olives
1/4 cup green pimento stuffed olives
1/4 cup chopped parsley
1 tsp. dried basil leaves crushed or 2 -3 tsps. fresh basil chopped
1 garlic clove minced
1/2 tsp. dried dill weed or 1 tsp. fresh dill chopped
1/2 tsp dried chives or 1 tsp. fresh chives
8 oz. cheddar cheese cubed
2 cups corkscrew noodles, I used Tri-Color Rotini, cooked, drained
2 medium tomatoes cut into thin wedges
1/2 cups chopped your choice:  walnuts, pecans, almonds chopped (optional)

Instructions

Combine salad dressing, parsley, basil, dill, chives, and garlic, mix well.  Add cheese, broccoli, cauliflower, celery, bell pepper, black olives, and noodles, mix lightly.  Chill
When ready to serve arrange tomatoes on platter, top with salad and sprinkle with nuts.

Enjoy!

Garlic Cheese Biscuits

Recipe

Printable Recipe

Ingredients:

• 2 1/2 cups Bisquick baking mix
• 3/4 cup cold whole milk
• 4 tablespoons cold butter (1/2 stick)
• 1/4 teaspoon garlic powder
• 1 heaping cup grated cheddar cheese

Brush on Top:

Mix together the following:

• 2 tablespoons butter, melted

• 1/4 teaspoon dried parsley flakes

• 1/2 teaspoon garlic powder

• pinch salt

Directions:

1.  Preheat your oven to 400 degrees
2.  Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork.  You don't want to mix too thoroughly.  There should be small chunks of butter in there that are about the size of peas.  Add cheddar cheese, milk and 1/4 teaspoon garlic.  Mix by hand until combined, but don't over mix.
3.  Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4.  Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5.  When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave.  Stir in 1/2 teaspoon garlic powder and the dried parsley flakes.  Use a brush to spread this garlic butter over the tops of all the biscuits.  Use up all of the butter.  Makes one dozen biscuits.

They do taste like the Red Lobster Cheddar Biscuits

The little extra cold butter added to the Bisquick makes for a flaky, light airy texture.

Eat them while they are hot

They are flaky and melt in your mouth!

 My thoughts for today on butter, milk, cream & cheese.

 Fresh milk, cream, buttermilk, cheese from a cow natural as you can get these days I'm all for.  Give me butter any day better for you than the margarine which is just one step away from plastic.  

 

Old Fashioned Hand Rolled Biscuits

Printable Recipe

Preheat oven to 450 degrees

Ingredients

• 2 cups self rising flour
• 1/3 cup lard or shortening
• 2/3 cup buttermilk or milk
• 2 tablespoons melted butter to brush tops when cooked 

Instructions for making the Old Fashioned Way

1. Measure flour into a bowl. (I have a favorite bowl just for biscuits and use King Arthur Flour)
2. Make a well in center
3. Place your lard or Shortening into well
4. Pour your buttermilk into well with the shortening
5. Take your fingers and gently squish the shortening with the milk to break up and mix.
6. Gradually take you hand and going around the well mixing in a little flour in at the time.  Do this until you have the flour mixed in around the circle building your dough ball as you go. (yes this is a messy job but the best way to do it for sure!)
7. Add more flour as needed and you probably will need more. Be careful not to overwork your biscuit dough, as this makes for a tough biscuit.  
8. Next do this until you can gently roll small sections of the dough into a circle in your hand.  Remember flour your hands and gently roll into circles.
9. Put your biscuits on your  ungreased baking sheet touching for tender pull apart biscuits or 2" apart for crisper biscuits.  
10. Pat/press your floured fingers into the biscuit
11. Bake 15 to 20 minutes Browning slightly careful not to burn the bottoms. 

Brush tops with melted butter if you wish.  Cool pan on rack.  After a minute or so flip biscuits over

put in bun warmer or cover with tea towel. Serve while warm

Notes**
I hope you make your own biscuits and enjoy this recipe.  Of course the grandmothers never measured they just poured scooped and made.  My Grandma Cora said, "Your grandaddy expects biscuits three times a day!"  She sure did spoil him.  Please visit Hibiscus House to see how to make this recipe the fork and cutter way..and the story behind these biscuits, 

"I Remember Grandmama Making Biscuits."  here

Enjoy!

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Ginger-Rum Carrots

 photo and recipe credit
Hibiscus House credit
Christmas with Southern Living 2006

A splash of rum and ginger-infused broth makes these thick-sliced carrots some of the best we've tried.  Oxmoor House June 2006

I sometimes take carrots for granted.  Do you?  I really like them but because they are such a staple and always kept in the home; I tend to over look them.  This is a recipe that my family truly likes, young and old alike.  Give it a try and I think you will like them.

Ginger-Rum Carrots

Printable Recipe 

• Yield: 10 servings
• Prep time:35 Minutes
• Total:1 Hour, 2 Minutes

• 7 cups chicken broth
• 1/2 cup sugar
• 1 (2-inch) piece fresh ginger, peeled and sliced into 6 pieces
• 4 pounds carrots, cut diagonally into 1/2
• 1/2 cup butter
• 1/4 cup finely chopped onion
• 2 tablespoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup spiced rum or dark rum (optional) I use rum flavoring
• 1/2 teaspoon vanilla extract

 Directions

Combine first 3 ingredients in a Dutch oven; bring to a boil. Add carrots; reduce heat, and simmer, uncovered, 12 minutes or until almost tender. Drain; discard ginger slices. Set carrots aside.
Melt butter in a large skillet over medium heat. Add onion, minced ginger, and garlic; sauté 2 to 3 minutes or until onion is tender. Add reserved carrot, salt, and pepper; sauté 3 more minutes. Stir in rum, if desired, and vanilla; cook 1 minute.

 

Enjoy!

 

Sour Cream Pound Cake

RECIPE

Printable Recipe

Preheat oven to 350 degrees

Grease and flour tube cake pan

Ingredients

• 2 sticks butter softened
• 3 cups sugar
• 6 eggs take out of fridge to warm-- room temperature
• 1 cup sour cream left to warm to room temperature
• 3 cups cake flour 
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 2 tablespoons real vanilla extract
  

Instructions

1. Cream butter in mixer
2. Add sugar beat good to mix well
3. Add eggs, one at a time, beating until mixed before adding another.
4. Do this after each egg addition.
5. Add half of sour cream, mix
6. Add half flour, mix (sift flour with salt and baking soda)
7. Add other half of sour cream, mix
8. Add remainder of flour and mix thoroughly
9. Add vanilla flavoring

Bake for 1 hour and test with toothpick or cake tester.  It should come out clean without wet cake batter.

It usually takes mine about 1 hour and 20 minutes.

Cool on wire rack 15 minutes

Slide flat spatula around cake in pan

Slide small spatula or butter knife around middle tube

Carefully turn pan over rest cake in hand and quickly put on wire rack upside down to cool

Then turn cake over to cool other side.

I hope you enjoy this cake as much as our family has enjoyed it for so many years.

Read more about this family tradition

Hibiscus House

Family History here

Dot's  here

Enjoy!

Milk Cow Kitchen by MaryJane Butters

This book was a gift of sorts.  I won it from MaryJane Butters.  Yes, you could say I was plum excited when I did.  Come on in the kitchen and I'll tell you all about this wonderful lady and the Milk Cow Kitchen Book.....