Feeds:
Posts
Comments

Posts Tagged ‘homemade’

YUM, YUM, YUM!!! I concocted the idea for these wraps while sitting on the beach yesterday, and couldn’t wait to try them once I had the idea in my head. And I wasn’t disappointed! They were delicious, although I couldn’t help but think while making the wraps and bbq sauce how much quicker they’d be to make if I lived in the States and could just buy the ingredients already prepared. But we were blessed to have received some Ranch dressing in a package from the States, so at least I didn’t worry about having to create my own dressing!

Wraps
Adapted from Homesick Texan’s Flour Tortillas

1 3/4 cups flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp veg oil
3/4 cup warm milk

Stir together all dry ingredients. Add milk and oil and stir to combine. Knead until just mixed, adding water a teaspoon at a time as needed for a supple dough. Divide into six piece, roll each into a ball, and let rest for a few minutes. Heat up a griddle on medium-high heat, and roll each ball into as thin a wrap as possible. Cook on the griddle until just forming golden spots on each side. Keep covered until ready to use.

*I really dislike these “tortillas” in Mexican food – they taste more like a pancake than a tortilla to me. However, because they’re a little thicker and chewier than tortillas, I think they work great as wraps. They take a little effort to roll out – try to get them as thin as possible, because they will puff up a bit when being cooked.

Barbeque Sauce
from Serious Eats’ Basic Barbeque Sauce
1 cup ketchup
1/8 cup cider vinegar
1/8 cup Worcestershire sauce
1/8 cup firmly packed brown sugar
1 tablespoons molasses
1/2 tablespoons prepared yellow mustard
1/4 – 1/2 tablespoon Tabasco sauce
1/4 tsp salt

Combine all ingredients in a pan and simmer for about 10 minutes, stirring frequently.

*A half of a tablespoon of Tabasco makes for a pretty spicy sauce. Yum!

BBQ-Ranch Chicken Wraps

1 b/s chicken breast
4 strips of bacon, cooked and crumbled
Tomato, sliced into half moons
Whole lettuce leaves
Few tablespoons of chopped onion
Wraps
Ranch Dressing
BBQ Sauce

Coat chicken breast with bbq sauce, sprinkle with salt, and bake in 200C oven until done. Slice into 1/8 inch thick slices and let cool.

Spread bbq sauce on wrap. Lay down large leaf of lettuce and top with chicken, bacon, tomato, onion, and ranch dressing. Add more bbq sauce as needed, roll into wrap, and slice in half. Enjoy!

Read Full Post »

Homemade Tortillas

Homemade tortillas are sooooo easy and delicious! I don’t know if they’re cheaper to make than buy in Arizona, but they’re about 1/10 of the cost of buying them here (and definitely way yummier)! Here’s the recipe:

4 cups of flour (can use 1 cup whole wheat and 3 all-purpose if you’d like)
1/2 tsp baking powder
1/2 – 3/4 tsp salt (I like them a little on the salty side, and our salt is kind of mild here, so I prefer to use about 3/4 tsp)
3/4 cup oil
1 cup warm water

Mix dry ingredients. Cut in oil with a fork until evenly distributed and crumbly.  Add warm water and mix until blended, then knead a couple of times to ensure all ingredients are distributed. Separate into 12 balls, and let rest for 5-10 minutes (if you have time; this step isn’t necessary but makes them easier to roll out). While dough is resting, preheat a dry skillet to a high heat. Roll out one tortilla and place on the hot skillet. While first tortilla is cooking, roll out the second one. Flip the tortilla when it begins to get the faintest golden bubbles, and watch the second side closely (second side cooks a little more quickly than the first side). When cooked, remove to plate and cover with clean cloth to keep warm.

I think the cooking of the tortillas is the hardest part to get right. I’ve found a high heat (#5 out of 6 settings on my stove) works great for me, and I prefer the tortillas to be a little fluffy rather than leathery, so I don’t roll them paper thin. Enjoy!

Read Full Post »

We wanted to serve Nachos Bel Grande for our team dinner this week, and to introduce Suzana to this food, but we can’t buy nacho cheese sauce here. So we decided to try to make it, and with help from a recipe on Allrecipes.com (and cayenne pepper I added), about thirty minutes later we were enjoying genuine nachos, complete with the hot, spicy cheese. And Suzana? She was in heaven. I think it’s her new favorite food.

Nacho Cheese Sauce

2 tbsp butter
2 tbsp flour
1 cup milk
7 slices cheddar cheese “singles”
1/2 tsp salt
1/2 tsp cayenne pepper

Melt butter over medium heat. Whisk in flour until smooth. Add milk, and cook, stirring occasionally, till thickened. Add the cheese, salt, and cayenne pepper, melt, let thicken, and serve! Makes about 4 servings.

Read Full Post »

It’s always fun to introduce my Croatian friends to America’s favorite foods. Since I’ve never seen anything resembling Caramel Corn in Split, I decided to try to make some for Suzana and Tea when they came over the other night. They loved it, and the four of us finished a bowl of popcorn in just a few minutes. I like this recipe because it’s lighter and not quite as sickeningly-sweet as commercially produced popcorn, can be made without corn syrup (which isn’t available at stores here), and with some peanuts thrown in, makes a satisfying snack!

Kristin’s Caramel Corn

4-5 cups popped popcorn

1/4 c. brown sugar
1/4 c. honey
2 tbsp. butter
1/2 tsp. vanilla extract
pinch of salt
1/2 cup raw peanuts

Preheat oven to 300 F (15o C).

Melt together sugar, honey, butter, vanilla, and salt in a pot on medium heat. Cook until bubbling, stirring constantly, about 3 minutes. Remove from the heat and drizzle over the popcorn and peanuts, mixing in a big bowl to coat evenly. Return to the pan and cook for about another minute, stirring.

Spread popcorn mixture onto a parchment-paper lined baking sheet and bake for about 15 minutes, stirring occasionally.

Remove from oven, let cool, and enjoy!

Read Full Post »