Tortillas

I love my griddle. I received it as a wedding gift from a friend 6 years ago and have used it close to every other week since then, if not more. And I think of her whenever I use it. Thanks Jen :)

I'm taking some enchiladas to a family in our neighborhood tonight and I should not have made these. I want to eat them right now. They might not get dinner tonight ;) 

I found this recipe via Pinterest on Annie's Eats  so go check her blog out. I've tried other tortilla recipes but for some reason they just weren't that good. These are good and easy! I used my food processor but a pastry cutter or even a fork will work to cut the fat into the flour. Today, they probably took me 30 minutes at the most. My 3 year old loved watching the dough spin in the food processor. Then, after I divided the dough, I helped him off to his nap while the dough rested. I then came back to roll out and cook them. Simple :) and so worth it. 

Tortillas adapted from Annie's Eats

Makes 12, 8-9 inch tortillas

Ingredients 

3 cups flour 

2 teaspoons baking powder

1 teaspoon salt

5 Tablespoons unsalted butter (or shortening) 

3/4-1 cup cold water

Directions 

Place flour, baking powder, salt and butter into a food processor and pulse about 5 times (with dough blade and dough button pressed) until it is mixed like sand. 

Turn on the processor and slowly stream in the water. Mix until the dough is in one large ball. If it's too wet add just a tablespoon of flour at a time.

Remove from bowl and divide into 12 equal pieces.

Let it rest covered with a clean kitchen towel for 10 minites.

Heat griddle to 325 degrees or pan to medium heat. 

Roll out dough balls on well flour surface to about a 8-9 inch circle. 

Cook on one side until lots of small bubbles form and flip. Maybe 30 seconds or so.

Finish cooking the other side until it's lightly browned. Maybe 30 seconds to a minute. Not too long or they will be too crispy to fold. Just keep an eye on them and you'll be good to go. 

Put them in a plate and cover with a clean towel. 

They also freeze well. 

Yum

Mexican Stewed Chicken

Trust me on this one. Sounds weird and looks weird but it's really good. Promise. My husband reminded me tonight it's one of his favorite meals that I make. I wish I had come up with it but we have Rachel Ray to thank for that. I have made this a few different ways and they have all turned out good. She originally uses chorizo but I have never been a big fan of it, or I have never had good chorizo. Who knows. But, a butcher suggested kielbasa to be a good substitute so that is what I have always used (yes, "hot dogs" again for my 3 year old. Gotta use up what's in the fridge :)).

I have a hard time deciding whether to eat this with a spoon or a fork. I guess you could shred the chicken after you cook it, or start with it cut up. But I like the rustic feel of having a whole thigh, or breast in my stew so I guess the the battle will continue. My husband likes this with rice while I prefer a big chunk of crusty bread to soak up all the good juices, so I try to have both on hand when I make it. I love having this as leftovers mmmm. Bless you Rachel Ray. 

Mexican Stewed Chicken adapted from Rachel Ray

Serves 6

Ingredients 

7 oz kielbasa diced

6-8 boneless skinless chicken thighs (I've used breasts as well)

2 tablespoons oil

1 cup white wine OR chicken broth 

1/2 onion diced

1 large red OR green bell pepper diced 

1 1/2 cups celery diced (same amount as onion combined with pepper)

1 carrot diced - optional

1 jalapeño sliced, (usually take half the seeds and ribs out to tone the heat down for my 3 yr old)

14.5 oz can diced tomatoes

1 can chicken broth

~3/4 cup green olive with pimentos OR black olives

Salt and pepper

Toppings: cilantro, avocado 

Eat with: rice, and/or crusty bread

Directions

Heat oil in a large deep pan over medium high heat.

Salt and pepper and brown chicken on both sides and remove to a medium bowl.

Brown kielbasa and remove to the bowl. 

Turn heat to medium.

Add all veggies to the pan and allow them to sweat and soften.

Pour in white wine to deglaze pan. 

Add chicken broth, tomatoes, and olives. 

Add a bit more salt and pepper to taste. 

Also add back to the pan the kielbasa and chicken to cook through- about another 5 min or so. 

Serve with rice and/or bread. 

Top with cilantro and/or avocado.