Egg Wraps: Better With Each Attempt

These are so delicious and I’m getting better each time I make them.

These are egg, tomatillo salsa and cheddar.  The tortillas are of course, homemade.


 

Flour Tortillas, Tortilla Bowls and A Simple Egg Dish

During our stay-at-home and safer-at-home time, I’ve been trying a few recipes that I might not otherwise have time to do. I’ve always wanted to try my hand at tortillas. I knew they were very simple, but I thought too time-consuming without a tortilla press.

I was wrong, by the time I made my second one, I had a nice assembly line going. Roll out, add to pan, roll out another one, flip the one in the pan, continue to roll the one on the mat. Remove cooked one, add rolled one, rinse and repeat. I whipped out 8 in about 30 minutes – that includes mixing and cooking. Continue reading

Comfort Baking: Potato Bread

Someone suggested to me to use potato bread dough next time I made cinnamon rolls. It sounded like an idea, but it also made me really, really want potato bread. I don’t believe I’ve ever made it before. And since I had no plans to make cinnamon rolls anytime soon, potato bread it had to be.

I have to tell you, it was fairly simple, and made the most amazing bread. Silky, moist, flavorful, and firm enough to cut into very thin slices.

The only drawback of the recipe is you’ll need either a stand mixer or a bread machine. The dough must be kneaded for about 7 minutes on a high speed. It’s a very sticky dough, difficult to knead by hand and it’s really not possible to get the texture without a machine knead.

Otherwise, it’s straightforward. Continue reading

Locked Down Cooking: Raiding the Freezer

I’m trying to clean out the freezer, using up items before my weekly shopping trip. Since I can’t run out to pick up something I may have forgotten, I’ve had to get creative as I cook. Here are two meals made from what was in the house on those days.

My favorite Oven-Baked Fried Chicken and mashed potatoes, with a little twist: smoked brisket gravy. The thing about oven-baked chicken is there’s not enough drippings to make a good gravy. But in my freezer, I had little secret ingredient to make a great, smoky gravy: burnt ends. These were leftover from my very first smoked brisketContinue reading

Locked Down Cooking: Grilled Onions

With the stay-at-home orders ongoing, once work wound down, I had more time to cook some “slow foods” – foods that take a bit more time and I haven’t had time for recently.

First up, grilled onions. I got a good deal on a bag of sweet yellow onions, so my drawer is full and I decided I needed to use up some. I love grilled onions, but to do them correctly takes time. About twenty minutes or more. Continue reading

Overrun With Duck Eggs So I Helped The Easter Bunny Out

I haven’t dyed eggs in years… but like many, I seem to have a lot of time on hands. So I’ve been doing quite a bit cookings. I’ll probably have a blizzard of posts this weekend.

I’m overrun with duck eggs, and I boiled up a dozen in the multi-pot/instant pot last week, but as you can see, still overrun. Three ducks, two to three eggs a day adds up quickly. So I decided to dye some. Continue reading