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

Friday Recipe Exchange: Chicken Buttermilk Biscuit Pie

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They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie. 

Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.

For the dog lovers, Bixby updates are here and here. He’s now 33 34 lbs and so smart, he’s been a breeze to train.

On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:

Cream of Chicken Soup (recipe here).

Spicy Black Bean Soup (recipe and full dinner menu here)

Chicken Tortilla Soup (recipe here)

What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.

For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.

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Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 2 boneless chicken thighs, cut into 1 inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

That’s it for this week. Have great weekend. – TaMara

 

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copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring

 

 

Friday Recipe Exchange: Enchiladas

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Quick note: I’ve been playing with the layout of the blog, so it may change several more times over the weekend. Please standby.

JeffreyW has been teasing with some impressive looking South of the Border treats lately, so I thought it would be a good night to focus on them. The featured recipe is an enchilada pie. It  is kid friendly and a breeze to put together. Perfect for an easy weeknight dinner.

JeffreyW makes a similar dish, called Enchiladas Montadas (recipe here), which is pictured above.

Also from JeffreyW, a quick and easy Chicken Enchiladas (click here), including his terrific photos.

From frequent visitor, Joshua De Mers (you may know his as Yutsano), his Pork Enchiladas (recipe here).

All of that should give you an idea how to create your own enchilada to satisfy your tastes. Hit the comments and share some of your favorite enchilada, nacho, burrito or other favorites.  And if you need more inspiration, click here for a complete photo gallery of JeffreyW’s enchilada creations.

Finally, tonight’s featured recipe:

Enchilada Pie

  • 1 pound ground beef
  • ½ large onion, chopped
  • salt & pepper to taste
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz cheddar cheese, grated

skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Southwestern Quiche

Since I was talking about whisks, thought it would be nice to come up with a recipe that gives the whisk a workout. I thought a southwestern style quiche made with a tortilla crust sounded really tasty and fit the bill.  It’s based on a Cook’s Country recipe and called for pre-cooked chicken – I thought that sounded a little blah, so I substituted Queso Blanco.  I’ve also seen similar recipes with canned corn and diced tomatoes, too.  I think you can safely add what you like and make it your own.  This is on my weekend list to prepare so there may be photos later.

Photo by Pleclare

Southwestern Quiche

  • 10-inch flour tortilla (burrito size)*
  • 1/4 cup chopped cilantro
  • 1/4 cup pickled jalapenos, drained and chopped

  • 2 cups shredded sharp cheddar cheese
  • 6 oz queso blanco (fresco), cut into small cubes
  • salt and pepper
  • 2 eggs
  • 1 cup whole milk
  • 1 cup unbleached flour
  • 1 tsp baking powder
  • sour cream (opt garnish)
  • salsa (opt garnish)
  • black olives (opt garnish)

quiche or pie pan, large bowl

Preheat oven to 450 degrees

Press tortilla into a lightly oiled pie plate or quiche dish.  Toss 1 cup of cheddar cheese,  queso, cilantro, jalapenos, salt and pepper in large bowl until well combined.  Spread over tortilla.  Whisk together eggs, milk, flour, baking powder, salt and pepper until smooth.  Pour over filling mixture and then sprinkle remaining cheddar cheese over the top.  Bake until it is golden brown – about 20 minutes – remove and let cool for about 5 minutes.  Cut into wedges and serve with garnishes.