Recipe: Texas Flour Tortillas

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When I made fish tacos a few weeks ago, I decided that they would not be as good with store-bought tortillas.  I wanted the real deal.  That led me on my search for the perfect homemade tortillas.  I started with Homesick Texan, and my mission was quickly accomplished.  These flour tortillas are perfect, and I cannot imagine ever eating the store bought ones again.

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Texas Flour Tortillas

Texas Flour Tortillas

I found this recipe on Homesick Texan, where she had adapted it from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Ingredients

Two cups of all-purpose flour

1 1/2 teaspoons of baking powder

1 teaspoon of salt

2 teaspoons of canola oil

3/4 cups of warm milk

Instructions

  1. Mix together the flour, baking powder, salt and oil.
  2. Slowly add the warm milk.
  3. Stir until a loose, sticky ball is formed.
  4. Knead for two minutes on a floured surface. Dough should be firm and soft.
  5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
  6. After the dough has rested, break off eight sections. Roll them into balls in your hands, and place on a plate.
  7. C balls with damp cloth or plastic wrap for 10 minutes.
  8. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over-work the dough, or it will be too stiff. You want light, fluffy tortillas. Keep rolled-out tortillas covered until ready to cook.
  9. On a preheated pancake griddle or cast iron pan, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
  10. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
  11. Makes eight tortillas.
http://cookingformykids.com/2012/03/19/recipe-texas-flour-tortillas/

Valentine’s Day, Take 2 – Recipe: Rice Bowl

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So, we kind of continued Valentine’s Day last night.  But, it was a quickie.

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Ethan came home from school with a fever, and Gabriel’s temperature had risen back to 103.8, even with Motrin and Tylenol all day.

They were all excited about presents, though, so we wanted to give them their Valentines.

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And, it was so worth the smiles of appreciation.

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It was over in a flash, and then Gabriel and Ethan went back to resting and recovering.

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Summer, being the first one to get sick, is now all healthy and enjoyed some extra cuddles with Papa.

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And me…I got a bread maker from my sweeter than sweet husband.  While I do love baking homemade bread, I do not always have the time to go through all of the steps.  He knows how much I dislike buying things that I can make myself.  So, he bought me a very thoughtful present to help me save some time but still make fresh food for my family.  I am blessed beyond words.

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The past few days have been interesting, to say the least.  Would it be bad for me to admit that I love having my littles at home, even if it is because of a sick day.  I love having little pallets on the floor, rocking littles, and making sure that they have everything that they need.  I loved hearing two of them come into my bedroom this morning, finding the third on a pallet on the floor, and quickly going to get their pillows and blankets so that they could join him.  No, being sick is not good or fun, and it is often a bit scary.  But, when I know that they are going to be okay, I love taking care of them.  It is one of the joys of being a momma.

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This Rice Bowl is perfect for those days when preparing a lavish dinner just is not an option.  It all starts with a fresh pot of beans, and all of the toppings are quick and easy to throw together, too.  It is a quick, easy, nutritious meal, one that gives me the energy to keep rocking babies, taking temperatures, giving out medicine….and enjoying every second of it.

Rice Bowl

Rice Bowl

Ingredients

Rice, cooked

Pinto beans

Avocado, diced

Cilantro

Salsa

Lime juice

Instructions

  1. Cook a fresh pot of beans.
  2. Prepare rice in a rice cooker (remember we are going for quick and easy here).
  3. Dice avocado.
  4. Cut cilantro.
  5. Prepare fresh salsa (or use what you have in your refrigerator...because having fresh salsa in your refrigerator is a requirement in Texas)
  6. Once everything is ready, add rice to a plate or bowl.
  7. Top with beans. I used pinto but black beans would also be great.
  8. Add avocado, cilantro, and salsa.
  9. Squeeze lime juice over the top.
http://cookingformykids.com/2012/02/16/valentines-day-take-2-recipe-rice-bowl/

This is so quick and easy that it hardly constitutes being called a recipe.  But, we love it, and I am hoping that you will, too.

I shared this recipe at A Little Nosh, Miz Helen’s Country Cottage, It’s a Keeper, Fireflies and Jellybeans and Domesblissity.

Little Love – Recipe: Black Bean Dip

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My littles love each other.  So much.  Watching them together truly warms my heart.

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No, they do not always get along. Yes, they sometimes play wrestle and fight.

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But, at the end of the day, they love each other.  And, they are there for each other.

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They love to watch movies, play games, pretend play, and just be together.

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They feel the same way that I do…they are more complete when they are together.  They loved spending the Thanksgiving break together – playing games during the day, watching movies together at night, and sleeping late every morning.

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Another thing that they love is snack food.  My littles love chips, dip, finger food, and desserts almost as much as they love each other.  They know that good things often come in small packages.

I found this Black Bean Fiesta Dip at Aggies’s Kitchen.  I love Aggie’s blog.  Yes, the name is what initially drew me there.  But, the food is what kept me hanging around.   While I do not know her, she seems sincere and genuine in every way.  If you have not visited her blog, you really should.  There is a little something for everyone there.  Needless to say, this dip was a success.  And, since it has black beans in it, I convinced myself that it could count as a healthy snack for the day.

Black Bean Dip

Black Bean Dip

This recipe is slightly adapted from the Black Bean Fiesta Dip at Aggie's Kitchen. I blended the Ro-tel and omitted the jalapenos and black olives so that my littles would eat it.

Ingredients

1 15 oz can black beans, rinsed and drained

1 15 oz can Ro-tel slightly drained and blended

1 red or green bell pepper, chopped

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

pinch salt and pepper to taste

2 cups shredded cheese, Mexican blend

cilantro, chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. In large mixing bowl, combine black beans, blended tomatoes (I used about half the can), peppers, seasonings and 1/2 cup of the shredded cheese.
  3. Pour bean mixture into a lightly greased baking dish.
  4. Top with remaining cheese and place in hot oven.
  5. Bake for about 20-25 minutes until dip is bubbly and cheese is fully melted.
  6. When dip is out of oven, top with cilantro.
  7. Serve with baked tortillas.
http://cookingformykids.com/2011/11/29/little-love-recipe-black-bean-dip/

 I have shared this recipe at Delicious Dishes and From Mess Hall to Bistro.