out to Hickory Hollow, buttermilk chess pie
southwest shredded beef tortas, chips+queso
skillet chicken souvlaki, naan, lemon rice
shredded beef tacos, cheesy refried bean casserole
sesame chicken skewers, rice
easy penne alla vodka, pizza chips, broccoli
out to Ka Sushi

Monday, June 27, 2016

Peanut Butter Cookies

Miss F had two weeks of theater camp and they didn't have any nut restrictions. She rejected a PB&J, but loved being able to take peanut butter granola bars and these cookies. All the fork flattening was done by Miss F and she did a great job, she loves to bake, especially cookies.  These cookies are terrific, bursting with sweet peanut butter flavor and it's easy to snack on several in one sitting.   This recipe was adapted from
Peanut Butter Cookies

½ cup creamy peanut butter
½ cup packed brown sugar
½ cup white sugar
½ cup butter, softened
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups flour

Preheat the oven to 350 degrees. Cream together the peanut butter, brown sugar, sugar and butter. Add the egg and mix until well combined. Add the baking soda, baking powder, vanilla and salt. Stir in the flour. Line baking sheets with a Silpat or parchment paper. Spoon heaping tablespoons of batter onto the prepared pans. Use a fork to flatten the cookies, creating a criss-cross pattern. Bake for 7 to 9 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
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Thursday, June 23, 2016

Homemade Tortillas

WHY HAVEN'T I MADE TORTILLAS SOONER?!?! I feel like I have wasted years of tortilla enjoyment by never attempting them at home before. After a weekend in San Antonio, I wanted to try and replicate the soft and fluffy tortillas that we enjoy so much at Mi Tierra.  I looked to Confections of a Foodie Bride for a recipe.  And I decided I needed to make tortillas with lard, no substitutions would do.  The lard at Kroger was six months out of date (gross!) but Fiesta had an ample supply of fresh lard.  And the day was saved.  And these tortillas were amazing.  I have since received a tortilla press as a birthday gift.  It is the best thing ever.

Homemade Tortillas

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons lard
¾ cup warm water

Pulse the flour, baking powder and salt in the food processor fitted with a dough blade. Add the lard and process until the mixture is crumbly. With the food processor running, stream in the water until the a ball is formed. Knead the dough for 30 seconds with the food processor. Divide the dough into 12 equal portions. Cover with a kitchen towel and let rest for 10 minutes. Heat a large iron skillet over medium high heat. Roll the dough balls into thin rounds. Lay the tortillas in the heated skillet and cook for 20 seconds per side, until the bubbled areas begin to brown. Cover and keep warm until ready to serve.
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Monday, June 20, 2016

Peach Cobbler

We are a nectarine family. Peaches are okay, but I much prefer a smooth skinned nectarine to a fuzzy peach. Except for baking, where the skin doesn't matter and the fruit is baked. I am so-so on a biscuit topped cobbler, I prefer a more pie crust type recipe. But why not just bake a peach pie? My main aversion is that pie crusts can be tricky in the summer because it is so hot and humid here. So I was looking for a new cobbler recipe and this one was really intriguing. The cobbler topping is a cross between a sugar cookie and a pie crust, which is just perfection. I much prefer it to be warmed and topped with Tillamook vanilla bean ice cream. Delicious. This recipe is adapted from The Kitchn.
Peach Cobbler

8 to 10 large peaches
¾ cup sugar
1 tablespoon fresh lemon juice
3 tablespoons cornstarch

1 ½ cups all-purpose flour
1 ½ cups sugar
¼ teaspoon salt
1 ½ sticks (12 tablespoons) butter, melted

Preheat the oven to 350 degrees. Peel and slice the peaches. Stir the sliced peaches with ¾ cup sugar, lemon juice and cornstarch. Pour the peaches into a 9x9 glass baking dish. Stir together the flour, sugar and salt together in a mixing bowl. Pour in the melted butter and stir to combine into a crumbly dough. Pat handfuls of dough into palm sized disks between ¼ and ½ inch thick, lay the disks over the peaches in a cobblestone pattern. Place the cobbler on a baking sheet and bake for 55 to 60 minutes, until the topping is golden brown at the edges. Cool and serve with whipped cream or ice cream.
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