this chicken for tacos and they were so delicious. We can't get yummy tortillas around here so this was my last resort and I'm so glad I tried it. They were super easy and fun to make. Plus, there's something so fulfilling about making something from scratch.
A Bountiful Kitchen
2 cups flour (more if needed)
1/2 tsp salt
1/2 tsp baking powder
1 cup warm water
3 Tbs. olive oil
Mix all ingredients together in large bowl or mixer, knead for about 3 minutes by hand or mixer. Scrape sides of bowl down. Add additional 1/2 - 3/4 cups flour until dough isn't that sticky. Break off 8-10 pieces and roll out to desired thickness on floured surface with rolling pin. Grease griddle. Cook each tortilla for about 2 minutes per side on hot griddle. Serve warm.
Sunday, October 25, 2015
Wednesday, October 14, 2015
Mmmmm, this was serious comfort food, but also generally healthy. And I love that it was made in the slow cooker.
photo courtesy of Mel's Kitchen Cafe
Slow Cooker Red Beans and Rice with Chicken Sausage
For the kielbasa/sausage, you're looking for precooked sausage that you slice into rounds - I like using the chicken sausage (Aidell's brand). Something similar, pork or beef or turkey, would work for this recipe.
The other day we were in need of a quick easy dessert, preferably chocolate, and this one was the perfect solution. Not only was it really delicious, but it was made completely by my 10-year-old! We will definitely be making this again.
photo courtesy of Mel's Kitchen Cafe
Fudgy Chocolate Chip Yogurt Cakerecipe from Mel's Kitchen Cafe
Monday, October 12, 2015
I made this on Sunday with fresh zucchinis and fresh pasta sheets (perk of living in London is that you get fresh imported pasta from Italy!!) and it was incredible. Best lasagna I've ever eaten. I could have eaten the entire dish. To cut the zucchini, you need to quarter it, stand it on its side (like a tower, not a boat) and cut thin slices from top to bottom after cutting off the knobby ends)
Posted by Rachel Rachel at 9:09 AM
Thursday, September 24, 2015
I made this tonight and here I am posting it, so it's THAT good! I actually made this without chicken and I didn't miss a thing. The bacon provided enough meat for me! Also, I subbed the asparagus for broccoli since I like it better and it's less expensive:). My kids love this too. Eloise went back for thirds!
Bowtie Chicken and Asparagus Alfredo
from Mel's Kitchen Cafe
- 3 cups cooked and cubed chicken (optional)
- 1-2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces (I subbed broccoli)
- 1 pound bowtie (farfalle) pasta
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (see note above)
- 3/4 cup low-sodium chicken broth
- Zest from lemon (about a teaspoon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 6-8 slices bacon, cooked and crumbled
- In a large pot of salted boiling water, cook the noodles according to package directions. When there is two minutes left on the cooking time, add the asparagus to the pot and cook for the remaining time. Drain the pasta and asparagus and rinse quickly with cool water (to stop the asparagus from cooking more).
- For the sauce, while the noodles/asparagus cook, in a medium saucepan over medium heat, melt the butter and add the garlic, cooking for 20 seconds or so, stirring constantly. Stir in the flour and cook for about a minute, stirring, until the mixture is toasty and sizzling. Gradually add the milk and chicken broth about 1/2 cup at a time, whisking constantly to avoid lumps. Bring the mixture to a low simmer and cook until slightly thickened, 3-4 minutes. Stir in the lemon zest, lemon juice, Parmesan cheese, salt and pepper, and cook, stirring, until the cheese has melted. Add additional salt and pepper to taste, if needed.
- Place the pasta, chicken and asparagus in a large bowl or serving dish and pour the sauce over the top. Toss lightly to combine. Sprinkle on the bacon and additional Parmesan cheese (if using). Serve immediately.
Saturday, September 5, 2015
My neighbor made this for us when I had the baby and Mom, Dad, and Julie were in town. She brought us dinner that night too and it was so filling that we didn't have enough room for this pie until later that night. I was nursing Caroline at like 10:30pm that night and Mom came in my room and said, "you have got to come try this pie. It's the best pie I've ever eaten." I was soooo tired and just wanted to hit the sack, but I'm so glad that I went and tried it. I could hear the "mmmm's" coming from the kitchen as soon as I walked out of my room. It was so funny. Everyone was dying over this pie. And, it WAS seriously the best pie I've ever eaten. So, get out there and make it before peach season ends!
Fresh Peach Pie
from Kathi Kimble
Crush 7 graham crackers in a bag, not in blender (this is key for bigger pieces of graham cracker).
Add 3T. Powdered sugar, then put in pie pan and stir in 6T. melted butter. Form a crust.
Slice and peel about 5 peaches into crust.
Mix 1/4 C lemon juice with 1 can sweetened condensed milk and pour over peaches.
Cover with Extra Creamy Cool Whip (I would prefer fresh whipping cream).
Can be served immediately or refrigerate.
My neighbor made these brownies for us when we moved in and Christian said they were the best brownies he'd ever had. So, naturally, I requested the recipe. I made them for a baby blessing last week and they were the first thing gone. They are so scrumptious.
from Kathi Kimble
Melt together in microwave:
14 oz. caramels (2 Cups)
1/2 C. evaporated milk
1 German Chocolate cake mix
3/4 C. butter
1/2 C. evap. milk
3/4 C chopped pecans - optional (of course I left these out:))
-Spread HALF of cake mixture in 9x13 greased pan. Bake at 350 for 5 minutes.
-Remove from oven and sprinkle 6 oz. milk choc. chips over top evenly.
-Pour caramel mixture over.
-Drop the remaining cake mix in clumps on top and mix lightly with caramel.
-Bake at 350 for 20 minutes. Refrigerate.