Monday, June 17, 2019

Flour tortillas from scratch

I make a lot of Mexican food, but had never made flour tortilla's from scratch.  I used to buy a mix by Quaker but can no longer get it, and in fact the only place I seem to find it is online, in rather large quantities.
So, I'm been making flour tortillas from scratch for a few weeks now, I've experimented and played with several recipes and I now have one that I think is as close to the mix as possible.
And this time round I had a happy accident.

Actually I think it was rather fortuitous.  

I grabbed the bread flour and measured out a cup first, realized it, but then decided to go ahead and use it anyway, and then added the AP flour. 

Flour tortillas from scratch
And it worked very well.  
So well in fact, that I figured the recipe was ready to share here.  
The dough.
Flour tortillas from scratch
 It should be fairly soft, but still hold together.
Flour tortillas from scratch
 After the first roll out, I cover them and let them rest, this lets the gluten relax. 
Flour tortillas from scratch
 If you don't do it, the tortilla will go "OOOOOH" and shrink up a little when it's placed in the pan.
Flour tortillas from scratch
 That little piece to the side, is for the cook for tasting purposes.
Flour tortillas from scratch

And this one was rolled out very thin, and not allowed to rest, so it shrunk into itself a little.
Still tasted good though.
Flour tortillas from scratch

Flour Tortilla
Flour tortillas from scratch

Yield: 6-12 tortillas, depending on size and thickness
Author: Sid's Sea Palm Cooking adapted from several recipes
prep time: 45 Mcook time: total time: 45 M
We like a thicker tortilla and these cook up very nicely. Leftovers can be frozen if desired, but we usually eat most of them.


  • 1 cup bread flour
  • 1 1/4 cup AP flour (plus more if needed)
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon salt
  • 1/4 cup + 1 tablespoon  vegetable oil (generic brand works great)
  • 3/4 cup + 1-2 tablespoons warm water


How to cook Flour Tortilla

  1. Using a stand mixer, combine all the ingredients. If the dough looks a little dry, add more water, 1 tablespoon at a time. If it looks a little wet, add more flour, a tablespoon at a time. Honestly, you sometimes need more of one or the other, depending on the humidity level, and age of the flour.
  2. Using the dough hook, mix all the ingredients for about 5 minutes. The dough will be soft, but will not cling to the sides of the bowl. Take out of the bowl and wrap tightly with cling wrap or place into a bowl with a tight fitting lid. Let it rest on the counter for at least 45 minutes. 
  3. When ready to make the tortillas, divide the dough into equal amounts. I get at least 6-8 tortillas out of each batch. Roll them into a ball and then flatten out into a round using your fingers. Set aside, to rest a few minutes. 
  4. Preheat a well seasoned cast iron pan ( or other heavy bottomed pan) over medium heat. You can also add a spritz or a little teeny bit of oil to the pan if desired.  I do, but then end up having to scrub it afterwards, but it helps with the cooking.
  5. Roll each round of dough into a circle and set aside.  It needs a minute to itself here and recover from its exertions. 
  6. Place the first tortilla into the pan, and let cook for about 1 -11/2 minutes then turn over. It will bubble up a little.  The bottom should have some light brown spots. Flip over, and  let the second side cook for an additional 15-30 seconds, depending on the thickness of the tortilla. As soon as it is cooked, take off of the heat, and either wrap in a flour sack towel or place into a sealed container and smear with butter. This softens the tortilla as it cools. We like them with a touch of butter on each one. Continue to cook each tortilla until all are cooked. Serve immediately.
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Saturday, June 15, 2019

Chicken Cheezy Soup for #SoupSaturdaySwappers

The theme this month, should you choose to accept it, for Soup Saturday Swappers that is, is a soup using Cheese. We're celebrating Dairy Month and Ashley of Cheese Curd in Paradise is our hostess.
I was conflicted, torn, beside myself.

It's hot outside so I needed something that could be made fast, and of course it had to taste good as well.
Chicken Cheezy Soup

I wavered between my beloved Mexican style soups, and the dim, faint memory I had of a used to be famous beer cheese soup from the now defunct Baby Doe's Matchless Mine in Dallas. Which apparently was based on Cheese Whiz.

And then my attention went to a soup my niece made for us about ten years ago, which was basically a potato cheese soup.

I tell you my mind was confused looking at all my options, so I went sorta mexican, sorta beer cheese soup and kinda potato cheese.

Not when you taste this you won't.  I'm just calling it Chicken Cheezy Soup.
It's also a sippable soup.  I know, but having a soup I can sip while working at my computer, is a good thing.
Chicken Cheezy Soup

Chicken Cheezy Soup

I think this one hits most of the right notes as well. 

To start with, I used some of my home made stock.  You can use packaged stock as well. I did amp up the flavor using some Herb Ox chicken seasoning as well. It's salt free, but adds a nice note.
Chicken Cheezy Soup
   And there is plenty of salt in the cheese sauce. Yes, I said cheese sauce, I used some Velveeta Cheese sauce in here. I don't use a lot of prepackaged stuff, but DH likes his mashed taters with the addition of instant garlic potato flakes and you can't beat the meltability (is that a word?) of Velveeta.  I chose to use the cheese sauce in this recipe.

Cheezy Chicken Soup
Chicken Cheezy Soup

Yield: 4 servings
Author: Sid's Sea Palm Cooking
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Full of cheese flavor, it's perfect with a slice of home made bread.


Cheezy Chicken Soup
  • 4 cups Chicken Broth
  • 1 packet Herb Ox chicken base (no salt)
  • 2- 4 oz. Pouches Velveeta Cheese Sauce
  • 1 cup beer- I used Corona
  • ½ cup instant garlic potato flakes
  • 2 cloves roasted garlic- minced
  • Chives for garnish
  • Sliced Radish for garnish if desired
  • Leftover cooked chicken, minced if desired.


How to cook Cheezy Chicken Soup

  1. Simmer the soup stock, roasted garlic and beer together for 5 minutes. Whisk in the instant potato flakes and let cook for 2-3 minutes. Add the cheese sauce and heat through. Serve with some chopped chives on top and some leftover chicken. This also goes well with toasted sourdough buns.
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Wednesday, June 12, 2019

Community Potluck for June

We had our monthly potluck the other day, and while there weren't a lot of people there, there was still a lot of great food. 

We had some ham and roast beef sandwiches,
Ham and Roast Beef Sandwiches
I made a little pot roast using some Perfect Steak Seasoning from Healthy Solutions Spice Blends, and it's not the last time I use that in a roast.  It was so good.
Pot Roast with Healthy Solutions Perfect Steak Seasoning
We also had some Lasagna, very tasty
Along with some Coleslaw, which was really good
And a lovely Pasta Salad.
Pasta Salad

I was very happy, not only Lasagna, but Coleslaw and Pasta Salad and ... 
there was even some Pickled Beets. 
Pickled Beets

And, be still my heart, a Vidalia Onion Cornbread,
Vidalia Onion Cornbread
It was a great combination of foods, and even though we were fewer in number than usual, I got to visit with people.  
Great food, great company and we even had desserts.
This Zucchini Banana Bread was so tasty, 
Zucchini Banana Bread

There was a Fudge cake
Fudge Cake

and finally, I brought some Mixed Berry Bubbly Pies, which I'd made with some wild blackberries I'd foraged along with blueberries.

Mixed Berry Bubbly Pies
And there you have it.  
Just a lovely variety of food.  I got to try a little of all of it, but didn't end up feeling too stuffed. 

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