Friday, January 31, 2014

Homemade Flour Tortillas

Being from Texas, I love Mexican food! When we visit home that is almost all we eat. Here, we don't go out to eat much so I make it at home. I found these homemade tortillas in Pioneer Woman's new cookbook and was anxieous to try them. I used them for fajitas the first night, but then for lunch the next day they were incredible for quesadillas! The hardest part was finding a tortilla press...which actually wasn't that hard, I found it at Bed, Bath and Beyond.

Homemade Flour Tortillas
2 cups all purpose flour
1/2 cup masa harina
2 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup vegetable shortening
2 Tbsp butter
1 cup very hot water
Mix together flours, salt and baking powder.
Heat water in a tea kettle so that it is very hot.
Chop butter into cubes. Add butter and shortening to flour.
Use a pastry cutter to cut the shortening and butter into the flour. It should resemble coarse crumbs.
Slowly stir hot water into flour mixture.
Once combined, turn dough onto the countertop and knead it 30-40 times. 
Form into a ball.
Place in a bowl and cover with a towel. Let it rest for 1 hour.
Pinch off a golf ball size piece of dough. Roll in a bowl and place in a tortilla press. 
Press dough into a tortilla.
Set tortilla aside until all of the dough is pressed and ready to cook.

Place the tortillas in a hot skillet and let them cook for about 30 seconds on each side.
Serve them warm or wrap them in foil until ready to serve. 

Friday, January 24, 2014

Beef and Mushroom Skewers with Soy Scallion Butter

Whew! It has been a busy month! I got home on Sunday from being out of town for 10 days! Jeffrey and I went to my childhood friend's wedding in New Orleans then I went onto Dallas for my CAbi training. It was so fun in New Orleans even though I had a terrible cold! And the CAbi spring clothes are incredible, I am so excited for all of the parties to start!
My hubby is looking hot, I am looking a little sickly!
 With the beautiful bride!
Front row seats at the fashion show!
With my CAbi team

I received several new cookbooks for Christmas. I have had fun trying some new recipes. This one is from Weeknights with Giada. 

Beef and Mushroom Skewers with Soy Scallion Butter
For Butter:
4 Tbsp butter, softened
2 Scallions (green onions), I used leeks because I got them in my farm box..I would use green onions though
1 garlic clove
1.2 Tbsp soy sauce

For Skewers:
3 Tbsp olive oil
3 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
4 skewers
1 Steak
1 package cremini mushrooms

 Chop your green onions (just pretend these leeks are green onions..haha!)

 Cube steak.
 Mince 3 garlic cloves and mix with oil, salt and pepper.
 Skewer steak and mushrooms.
 Drizzle marinate over the skewers. Allow them to marinate for 30 minutes. Turn the skewers every few minutes to allow the meat to get evenly marinated.
 Mix together butter, green onions, 1 garlic clove (minced), and soy sauce.
 Grill Skewers for 3-5 minutes per side.
 Once they are done, spoon soy butter over the skewers. If the butter doesn't melt immediately, place them under a broiler for 2 minutes.
 Serve with green beans also topped with leftover soy butter!

Monday, January 13, 2014

Banana Oat Ginger Muffins

Last week my first appearance on the local west Texas show, Studio 7, aired. I thought my segment went well, although I hate the sound of my voice! Here is the episode in case you are interested in watching. I teach you how to make my favorite recipe, Grown up Hamburger Helper. I also tell you one of my favorite things at the end of the episode. The episode where I clean out the host, Tatum's, closet airs today!

I saw these muffins on The Chew. They are supposed to be good to settle stomachs. The ginger and oats help to coat and soothe a stomach.

Banana Oat Ginger Muffins
2 bananas
1/2 cup milk
1/2 cup greek yogurt
2 Tbsp ginger. grated
1 Tbsp Molasses
1/2 tsp vanilla extract
1/2 cup rolled oats
2 cups oat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Preheat oven to 365.
Mash bananas. Add milk, yogurt, molasses and vanilla.
Grate fresh ginger.
Scoop into a paper towel.
Squeeze the juice into the mix.
Toss the ginger that was already juiced.
Mix together these wet ingredients.
Mix together the remaining dry ingredients in a separate bowl.
Slowly mix the dry ingredients into the wet ingredients.

Scoop into the muffin tins. I use muffin liners. If you don't make sure to grease your pan well.

Bake for 15-20 minutes.
Remove and allow to sit for 5-10 minutes before serving.