Cooking from My Pantry – Flour Tortillas

Published on by carol lou Category: Breads, Recipes

This cooking every meal, every day, is quite a cooking challenge. As much as I love to cook, I also love to go out to dinner! Well, the last part of that statement is on hold for now. So, back to the drawing board to decide what to cook for dinner. I was thinking Mexican, but hard to have a Mexican dinner without tortillas. I did remember a recipe I picked up when we lived in Texas for flour tortillas. Out it came and it was time to try making flour tortillas! I had all of the ingredients on hand and figured that this was the perfect day to make tortillas. The dough is surprisingly easy to prepare and the results are fantastic. I think my rolling technique will improve with practice, it is hard to roll them out into a perfect circle. However, that is the joy of something being homemade as opposed to manufactured. A great project during this day at home.

Print

Flour Tortillas

Servings 12

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 5 tablespoons shortening
  • 3/4 cup very hot water

Instructions

  1. I prepared this in my Kitchenaid mixer with the wire whisk.

    Combine the flour, salt and baking powder in the mixer and whisk. Add the shortening and mix on medium speed until the shortening is the size of peas. (This can also be done with a pastry blender or with your hands, if not using a mixer) Slowly add the hot water and combine until it forms a dough. Remove the dough from the bowl and place on a floured surface, knead, until smooth. Roll into a ball, cover with plastic wrap sprayed with cooking spray, and cover and let rest for 20 minutes. Divide dough into 10 – 12 balls about the size of a golf ball. Cover and let rest for an additional 20 minutes. Preheat a cast iron skillet over medium heat. Flour the surface you will be rolling them on. Roll each ball into an oval and then turn and roll, turn and roll until you have a circle. The dough should be very thin. Put the tortilla in the hot pan and cook approximately 30 seconds per side, the dough will puff and have golden brown spots; that is when it is time to flip the tortilla. Remove from the skillet and repeat with the remaining dough. Cover the tortillas with a towel to keep warm or wrap in foil.

Cooking from My Freezer – Baked Pork Chops

Published on by carol lou Category: Main dishes, Recipes

I have always been the one that stops by the grocery store almost daily to pick-up what we needed that day. If you had told me I would be limiting my trips to once or twice a month, I would have rolled my eyes in disbelief. Well, the time is now and I haven’t been to a store for over two weeks. I must say my last trip was quite substantial but like all of us, we are making do with what we have. I have always had a well stocked pantry, I think this rubbed off on me from my mom. I grew up in the snow-belt where it was common to have over 250 inches of snow each year. She always had a stocked pantry in case we could not get to the store. Well, into my freezer I go – this time I found a package of boneless pork loin chops. I thawed the chops and decided to bake them since the weather was looking like a storm was brewing. I made a tangy tomato barbecue sauce, placed the chops in my cast iron skillet, topped them with the sauce and baked them for 30 minutes. I have to say they were some of the best pork chops I have made. As they say, necessity is the mother of invention!

Print

Baked Pork Chops

Servings 4

Ingredients

  • 2-4 pork chops
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1/4 cup ketchup
  • 1/2 cup brown sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees. Combine all of the sauce ingredients. Place chops in a cast iron skillet or in a baking pan. Spread sauce over chops. Bake for 25 – 30 minutes or until the internal temperature reaches 145 degrees. Spoon sauce over chops a few times while baking.

Interesting Find – Recipe for Honey Bunnies

Published on by carol lou Category: Breads, Interesting Finds

I cut this recipe out of a magazine many years ago, it was a feature for Fleischmann’s yeast Bunny Bake. I made these when my children were young. I just ran across the recipe in one of my files (I have lots of time at home to go through recipes now that I am staying home!). I thought it would be a great recipe to post. I checked the Fleishmann’s website and found the recipe for Honey Bunnies. Below is a photo of my original recipe and the bunnies I just made. For the entire recipe check out the Fleishmann’s site. It is a great recipe for spring and Easter baking.

Cooking from My Pantry – Italian Sausage with Rice and Tomato Confit

Published on by carol lou Category: Main dishes, Recipes

My morning started trying to decide what to do with two cups of cherry tomatoes. I also had Italian Sausages in my refrigerator and during this time staying home with limited trips to the store, it is time to cook with what I have on hand. I roasted the tomatoes and made a casserole of Italian Sausage and Rice. I rarely make a casserole, however, it just seemed like we needed a bit of comfort food. A great combination and a wonderful satisfying dinner.

Remember, if you do not have fresh herbs, you can always substitute dried herbs you might have on hand. Use brown rice instead of white rice or ground beef/chicken/turkey for the sausage. It is time to be creative in the kitchen!

Print

Italian Sausage and Rice

Servings 4

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced (optional)
  • 1 pound Italian sausage, remove casings
  • 2 cups cooked rice
  • 2/3 cup mozzarella cheese, diced or shredded
  • 1 tablespoon Italian parsley, minced
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 300 degrees. Saute onion and mushrooms in oil until tender. Add sausages in small pieces and break apart while cooking, cook until browned, drain. In a mixing bowl combine rice and cheese, add sausage mixture. Transfer mixture to a greased 2 quart baking dish. Combine eggs and parsley, pour over rice-sausage mixture. Bake for 30 – 40 minutes. Spoon into bowls and top with tomato confit.

Print

Tomato Confit

tomatoes are slow-cooked with olive oil, garlic, and herbs into a luxuriously rich condiment

Ingredients

  • 2 cups cherry tomatoes
  • 2 springs fresh rosemary
  • 2 springs fresh thyme
  • 2 garlic cloves, smashed
  • 2 tablespoons olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees. Combine all of the ingredients in a baking pan – approximately 8 x 8. Bake for 25 minutes. Remove garlic, rosemary and thyme. Leftovers can be refrigerated, bring to room temperature prior to serving.

Baking from My Pantry – Mom’s Chocolate Cake

Published on by carol lou Category: Desserts, Recipes

I keep seeing that many are still looking for eggs and that many markets are out of eggs. That reminded me of my Mom’s one dish Chocolate Cake. Out came my recipe box and there was the recipe, chocolate stains and all. I remember vividly making this cake growing up, she always mixed and baked the cake in the 8 x 8 inch pan. It is extremely easy to make and the results are great. While we are home, it is time to bring back the recipes from years ago when they were always conserving and using what they had in their pantries.

My beloved recipe box – check out the well used recipe card!
Print

Mom’s Chocolate Cake

Servings 9

Ingredients

  • 1 1/2 cup flour
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water

Instructions

  1. Preheat oven to 350 degrees. Mix the dry ingredients in an 8 x 8 inch cake pan. Make three wells is the dry ingredients – add the oil, vinegar and vanilla in each well. Add water. Stir in the pan until thoroughly incorporated.

    Bake the cake for 30 minutes. Cool completely – frost with your favorite frosting or dust with powdered sugar.

Print

Mocha Frosting

the perfect frosting for Mom's Chocolate Cake

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons cocoa powder
  • 1 1/2 cup confectioners sugar
  • 1/3 cup brewed coffee

Instructions

  1. Combine all in a mixing bowl (add coffee one tablespoon at a time until desired consistency) and mix on high until light and fluffy. Frosts one 8 x 8 inch cake.

Cooking from my Pantry – Pasta with Zucchini and Bacon

Published on by carol lou Category: Main dishes, Recipes

Once again, I took a long hard look into my pantry and refrigerator to see what I had on hand. I have an abundance of pasta, so out came a box. A looked into my refrigerator and found bacon, zucchini, cream, grated Parmesan and parsley. So, I combined it together for a wonderful pasta dish. No zucchini, you can certainly substitute any vegetable you have on hand. Any leftovers, make a cold pasta salad tossed with a bit of olive oil.

Print

Pasta with Zucchini and Bacon

Servings 4

Ingredients

  • 4 slices bacon, diced
  • 1 zucchini, cut horizontally and then into into slices
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese plus a bit more to top each dish
  • 1/4 cup minced Italian parsley
  • 1/3 cup heavy cream
  • 1 pound pasta

Instructions

  1. In a large skillet, cook the bacon over medium-high heat until almost crisp. Add the butter, stir until melted, then add the zucchini, cook until lightly browned, stirring frequently. Cook your pasta in salted boiling water according to package directions, drain. In a large pasta bowl, add the minced parsley and cheese. Add the cooked pasta and cream, stir well. Remove the bacon and zucchini with a slotted spoon from the skillet and add to the pasta mixture. Toss and serve. Top with additional grated cheese.

!

Baking from my Pantry- Four Ingredient Crusty Bread

Published on by carol lou Category: Breads, Recipes

I don’t know about you, but I am used to going to the store daily to select what I would cook each day. Well….times have changed and I am looking to be resourceful during this extended time of being home. I have seen plenty of posts on the internet of inquiries of how to make bread. I normally do not make this recipe since it takes two long rises, however, with all the time in the world being home, I now have plenty of time! The result: a crusty loaf of European style bread – soft on the inside, crusty on the outside. You will notice I do not use any oils in the recipe. Just flour, yeast, salt and water. In this time of being home, let’s embrace the chance to make these time honored recipes that certainly have endured the test of time.

Print

Four Ingredient Crusty Bread

Ingredients

  • 1 teaspoon yeast
  • 1 tablespoon salt
  • 1 1/2 cups cool water
  • 3 1/2 cups flour

Instructions

  1. Dissolve the yeast and salt in the water. Add flour, one cup at a time, mixing well after each addition. Dough will be sticky. Knead on a floured surface for 10 minutes or until smooth.

    The above can also be done in your mixer with the dough hook.

    Place dough in a ungreased bowl, cover with plastic wrap and let rise for 3 hours. Punch dough down, shape into a round loaf and place on a parchment lined baking sheet. Cover and let rise an additional 2 hours, lightly dust the top with flour.

    Bake at 400 degrees for 40 minutes or until the loaf sounds hollow when tapped on the bottom. Makes one loaf.

Layered Tostadas

Published on by carol lou Category: Breakfast, Main dishes, Recipes

I know we are always looking for quick to fix entrees especially during this unexpected time at home. This entree is ready under 30 minutes and a perfect breakfast, lunch or dinner! One crispy corn tortilla topped with a smashed avocado, spinach, cheese, sausage and a sunny-side up egg. All my favorites on one crispy tortilla – YUM!

Print

Layered Tostadas

Servings 4

Ingredients

  • 4 corn tortillas
  • 2 tablespoons olive oil
  • 1 avocado
  • 1/2 pound pork sausage/mild or spicy
  • 1 cup shredded sharp cheddar cheese
  • fresh spinach leaves
  • 4 eggs
  • salt and pepper

Instructions

  1. Cook sausage over medium heat until browned and crumbly, drain on a paper towel, set aside. Heat the oil over medium-high heat and cook each tortilla until brown and crispy – 2 – 3 minutes, turn frequently, drain on a paper towel. Smash ripe avocado with a fork and spread 1/4 on each tortilla, top with spinach, cheese and sausage. Cook eggs sunny-side up or to your desired taste. Top the sausage with the egg. Salt and pepper to taste. If you have hearty eaters, plan two per person.

    You can easily customize; substitute chorizo or leftover pulled pork for the pork sausage, Pepper Jack or Monterey Jack cheese or for that matter, any type of cheese for the Cheddar cheese. You can also sprinkle with cilantro, if desired.

Popovers with Grand Marnier Sauce and Fresh Berries

Published on by carol lou Category: Breads, Breakfast, Desserts, Recipes

When I was growing up I definitely remember the wonderful popovers that my mom would always make. They are also one of my favorite recipes to bake. They look spectacular with very little effort. This time I topped mine with a Grand Marnier Sauce and Fresh Berries. Perfect for a brunch or elegant dessert. Drizzle with honey, it you like a bit more sweetness.

Print

Popovers with Grand Marnier Sauce and Fresh Berries

Servings 6

Ingredients

  • POPOVERS
  • nonstick cooking spray
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 cup flour
  • 1/4 teaspoon salt
  • GRAND MARNIER SAUCE
  • 1 1/2 cups sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • assorted fresh berries

Instructions

  1. Combine sauce ingredients and stir until well combined. Cover and refrigerate for up to 24 hours to let the flavors blend.

    Spray 6 6-oz. custard cups with non-stick spray. Place cups on a sheet pan. Preheat oven to 400 degrees. In a medium mixing bowl beat milk, eggs, and melted butter until combined. Add flour and salt, beat until smooth. Fill the prepared cups half full with the batter. Bake in the 400 degree oven for 40 minutes or until very firm and golden brown. (Do not open the oven door while the popovers are baking!) Immediately remove from oven, place on small plates, cut open, top with sauce and fresh berries.

    (I noted this recipe makes 6 – however, depending on the size of your custard cups -it might only make 4. The key is to fill the cups 1/2 full.)

Bacon and Cheddar Breakfast Muffins

Published on by carol lou Category: Breads, Breakfast, Recipes

The only note on this recipe from my mom was Bed and Breakfast. I am assuming they had these during one of their stays at a Bed and Breakfast years ago. It has been years since I made these and I just found the recipe card and remembered how delicious they were. What a wonderful breakfast “to go” muffin – quick and easy to prepare. Easy to take along and wonderful with a cup of coffee!

Print

Bacon and Cheddar Breakfast Muffins

Servings 9

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • pinch cayenne pepper
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 6 slices bacon, crisp cooked, crumbled

Instructions

  1. Preheat oven to 400 degrees. Grease nine 2 1/2 inch muffins cups in one muffin pan. In a medium bowl combine flour, cheese, sugar, baking powder and cayenne pepper. Make a well in the center. In a small mixing bowl combine the egg, milk and oil. Add liquid all at once to the dry ingredients. Stir just until moistened. Fold in the bacon. Spoon batter into prepared muffin pan. Bake muffins in a 400 degree oven until golden brown – 20 – 25 minutes. Let stand 3 – 5 minutes in pan, remove from pan. Serve warm.