Showing posts with label tortillas. Show all posts
Showing posts with label tortillas. Show all posts

Tuesday, June 17, 2014

Five Minute Honey-Cinnamon Peach Sopapillas from Tortillas by Cleo Coyle



Summer fruits make the best desserts, don't they? 

I know this is a recipe blog, but for ease, health, and pleasure it's hard to top a simple bowl of strawberries with whipped cream, or a juicy slice of watermelon with the tiniest bit of salt, or....


A single fresh, ripe peach.



Well, here's an idea for an easy way
to dress up that summer peach and
serve it as an elegant dessert.

It's easy, healthy and
absolute ambrosia to eat...




Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here  and here.

Cleo Coyle's 5-Minute
Honey-Cinnamon Peach
Sopapillas from Tortillas



Traditionally sopapillas are little pillows of fried dough. They can be served with savory ingredients but also as a dessert with honey and cinnamon.

You can certainly make them from scratch, but I'm happy to show you a quick, easy, lighter way to make them using flour tortillas. While I didn't invent this idea, I'm happy to share the way I put together the basic ingredients and method, including tips I've learned along the way...

Makes 1 serving (or you can share)

INGREDIENTS:

- 1 six-inch flour tortilla

- 2-3 teaspoons shortening (my favorite: cold-pressed extra virgin
coconut oil, but you can also use olive oil, or your favorite oil,
butter, lard, or vegetable shortening - see my note below)

- Raw honey for drizzling (Health and flavor note: Raw honey is far, far better tasting than heat-processed honeys. It's truly worth the price and makes a huge difference in flavor. If you can find local raw honey, that's an even better benefit for your immune system. Read more here.)

- 1 Tablespoon cinnamon mixed with - 2 teaspoons sugar

- 1 ripe, fresh peach

DIRECTIONS: Place a skillet on medium-high heat and add your choice of shortening (oil, butter, lard, etc). You must use some kind of shortening and enough of it or the tortilla will not properly bubble up. 

When the oil is hot (or the butter melted), place the tortilla in the pan. Allow it to heat up (15 to 20 seconds), then flip it and wait patiently for the tortilla to bubble up. (See my photos below.) If it does not bubble up, you need to increase the heat and keep waiting. Then flip it one more time to finish cooking and remove it from the pan. Slip it on the plate, drizzle it with raw honey, and sprinkle it generously with cinnamon sugar. Use a pizza cutter to slice it into sections.

To serve, slice up a fresh peach and arrange the slices on the center of a plate as shown in my photos. Drizzle with raw honey and cinnamon sugar. Place the sopapilla slices around the plate, top the center of the peach slices with whipped cream or ice cream and eat with joy!

Chocolate Ricotta Muffins,
recipe here.
My shortening note: My very favorite shortening for this recipe is cold-pressed extra virgin coconut oil. This is a healthy, delicious oil, and of all the shortenings I tested with this recipe, coconut oil gave the absolute best results. It doesn't brown the way butter does at a high temperature; it brings a lovely, slightly nutty flavor to the tortilla; and it creates a nice, crisp texture in the tortilla as it cools. 

To learn more about it and tips on which kind to buy, click here for my past recipe post on Chocolate Ricotta Muffins that includes the subject of coconut oil. 




F o o d i e
P h o t o s











Eat and Drink

with Joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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*** 



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Saturday, November 16, 2013

Quick Breakfast Tortillas

by Peg Cochran

Breakfast tortillas ready for the freezer


If you’re like me, you don’t like to eat breakfast the minute you roll out of bed.  I usually take my breakfast to work with me but occasionally I forget it.  I’ve taken to keeping some store bought, frozen egg-filled tortillas in the freezer at work.  They’re not inexpensive so I decided to try making my own.  It’s very easy.  They can be frozen and then microwaved when you need them.  You’re more than welcome to vary the filling—add something you love or leave out something you hate or make substitutions.  This is what I put in mine: 



4 tortillas (Fajita size)
4 eggs 
½ green pepper diced
½ jalapeno diced
Approx. 1/3 cup diced red onion or regular onion
4 sausage patties microwaved according to directions (I used turkey sausage)


Whisk eggs in a bowl.  Spray skillet with non-stick spray.  Add vegetables and sausage and cook, stirring for 2 minutes.  Pour in eggs and scramble leaving very slightly moist.

Lay tortilla on a piece of plastic wrap.  Fill with ¼ of cooked mixture.  Roll and then roll in plastic wrap.

Freeze for future use.  Heat approximately two minutes in the microwave (may take slightly longer—mine sit out while I drive to work.)   

Chopped veggies and sausage 


Two double-yolked eggs!  Isn't that supposed to be good luck?

Top with eggs and cook

Roll egg mixture in tortilla then roll in plastic wrap



Catch up with me on Facebook or at my website or onTwitter @pegcochran

Sunday, January 20, 2013

Comment to win MURDER FOR THE HALIBUT: The New Clueless Cook Mystery from Liz Lipperman



Please welcome author Liz Lipperman to the Kitchen! Liz writes a delightful series of cozies called The Clueless Cook Mysteries, and she's hosting a contest for us today. 

Answer her question (below the recipe) by leaving a comment, and you will be entered in the giveaway of her new release, MURDER FOR THE HALIBUT. It's a terrific read, and she'll tell you more about it. Now here's Liz...


~ Cleo


I’m beginning to feel like a regular on Mystery Lovers Kitchen, thanks to Cleo Coyle and the wonderful writers here who invite me back every time I have a new release. 

Yep! It’s that time again, and MURDER FOR THE HALIBUT is the third book of the Clueless Cook series. So far it’s getting great reviews — knock on wood. 

As usual, I’ve included ten recipes from the story in the back of the book. One of the subplots centers around an entrepreneur judging the Caribbean Cook-off with my girl, Jordan. The character has made his fortune selling alcoholic desserts, such as Kahlúa Brownies and Crème de Cocoa Peanut Butter Fudge

I thought about posting one of these recipes, but decided on a personal favorite of mine — King Ranch Chicken (or Pollo de la Hacienda del Rey to the good people of Ranchero, Texas).


The gist of the series is that my girl, who can’t cook a lick, ends up as the culinary reporter for the local newspaper. She and her gang of misfits from the apartment building have concocted a scheme where she uses a casserole recipe in her column, slaps on a fancy name, and passes it off as a gourmet dish. 

But no matter what she calls it, King Ranch Chicken is yummy and will satisfy any spicy craving you may have. There’s also a recipe in the book for Grilled Halibut Caribbean Style with Pineapple and Mango Salsa, plucked right from the personal files of Chef Maciek Kucharewic. He was one of the wonderful chefs on board the Celebrity Caribbean cruise I took for research (yeah, right!!) who helped me plot this murder. But like Jordan, I don’t eat much fish and have never made it. If any of you would like to have the recipe, send me your email address and I’ll get it to you. 

But before the recipe, 
here’s a little teaser for...



MURDER FOR THE HALIBUT

A sports writing job would have been the perfect catch for Jordan McAllister, but in Ranchero, Texas, all she could reel in was the food column. Though she may not know her way around a kitchen, she has no trouble finding herself in a kettle of fish…

Tempted by the offer of a free Caribbean cruise, Jordan accepts a spot as a judge in a week-long big-time cooking competition aboard the Carnation Queen. She just better hope no one finds out that her famous palate is far from refined. 


But there are bigger fish to fry when arrogant chef Stefano Mancini falls face first into his signature halibut dish during the first event. While evidence suggests that the handsome Italian chef’s death was an accident, Jordan thinks otherwise. But she’ll have to keep her wits about her—and the sea sickness pills handy—if she’s going to solve this one… 




Read another excerpt by clicking here.

Hope that tickled your curiosity bone. 
Now, here’s the fabulous recipe
right out of my own personal recipe files. 

~ Liz



KING RANCH CHICKEN 
from Liz Lipperman


Ingredients:

12-13 soft corn tortillas

1 can (14.5 ounces) chicken broth

4 tablespoons butter

1 cup chopped onion

½ teaspoon minced garlic

1 (16oz) container sliced mushrooms

1 medium green pepper, chopped

1 (16oz) container FF sour cream

1 tablespoon flour

1 tablespoon corn starch

1 can (10 ounces) diced tomatoes and green chilies

1 package (1.0 ounce) taco seasoning

3 cups diced, cooked chicken breast (approximately 3 large breasts

Non fat cooking spray

24 ounces of Colby/ Monterey Jack cheese mixed


Directions: Preheat over to 350° F. Place the tortillas in the chicken broth for 10 minutes (Do not cook). In a large skillet sauté onion, garlic, mushrooms and green pepper in the butter. Add the sour cream, flour, and corn starch, heating until smooth and bubbly. Add the tomatoes, taco seasoning and the chicken and mix well. Spray a 9 x 11 casserole dish with a non-fat cooking spray. Cut the tortillas into 6 pieces each. Use ½ the tortillas, followed by ½ the chicken mix, and ½ the cheese mix. Salt and pepper each layer. Repeat, ending with cheese. Bake for 30 minutes or until cheese is bubbly.



CLEO: That looks delicious, Liz, especially with all that bubbly melted cheese.

LIZ: Hope you enjoy it as much as I do. I’ll be glad to send the recipes for the boozy desserts, too, if any of you want them—or you can just buy MURDER FOR THE HALIBUT and get them all at one time!! Shameless plug. Sorry. 


CLEO: Plug away, Liz. We love to hear about new releases in the Kitchen. Especially on Guest Post Sunday. 




LIZ: Anyway, since this is a blog about food and the book is about a cruise, I thought it would be fun to have you guys comment on the best thing you remember about the food onboard a cruise ship. 

For those of you who haven’t been fortunate enough to cruise yet, just tell me something fun/delicious/scary about food in general. Some lucky commenter will receive a copy of MURDER FOR THE HALIBUT from Berkley Prime Crime (US only at their request.) 




Thanks again, Liz! To find out more about
Liz and her books, 
visit her website
by clicking here.


Comment-to-Win Contest
will be open until
11:30 PM (Eastern time),
Monday evening, 1/21.


Winner announced
here Monday at 11:45 PM.

Friday, March 25, 2011

Eat Healthy and frugally! Chicken Tortilla Roll-Ups


Not exactly a recipe today, but more an idea of how to creatively use leftovers while still trying to eat healthy.

I made chicken the other day. I used one of my favorite (and easy) methods because it always goes over well with the poultry eaters here. It's not enough of a recipe to actually post, but I'll tell you what I do:

Cut up boneless chicken breasts into thirds (kinda). Place them in a Ziploc bag. Pour in some Wishbone Italian Salad dressing. Smoosh the bag around so they all get coated. Place Ziploc in baking pan in refrigerator for at least an hour. I like it to marinate for at least four. Remove baking dish from fridge. Pour entire contents into baking pan. Bake at 350 degrees until chicken is done. I can't remember exactly how long. Until the chicken juices run clear. You'll know.

See why this isn't a real recipe?

Okay, so we had that the other day with salad, veggies, etc. The whole dinner thing.

But I realized I'd made too much. We'd all had plenty but there was a *lot* of chicken leftover. What to do?

Well, I had some tortillas here. A whole pack in fact. Unfortunately, they weren't the whole grain kind, they were plain flour tortillas (me, I prefer corn).

A light bulb went on. I tore (er, I mean, sliced) the leftover chicken into bite size pieces, placed a scant smear of mayo on the tortilla, added fresh sliced green, red, and yellow peppers, and (CHEESE - forgot to mention this earlier... so this is a correction. I also added a little cheese!) then rolled them up. I secured them with toothpicks, covered the plate, placed them back in the fridge and whenever anyone was hungry - which happens a lot around here - they had a quick and tasty snack. Perfect.

BTW, I added onions to about 1/3 of them. I love onions on just about anything but my husband doesn't really tolerate them well anymore. I think he overdid it early in life... just saying...

Anyway, I offered these to the family and they went nuts. They loved these. I mean, they raved about them. I couldn't get over it. Honestly? I think the idea of having something quick to grab that they didn't have to put together themselves was what sold them. But I had to admit, they were pretty good. I was very happy with them, myself.

Don't you just love improvising? I do!
Speaking of which, I'm just beginning to write Grace #3 (improvisation, for sure!), which I'm tentative calling GRACE AMONG THIEVES. I like that. I hope Berkley does, too.

Have a great weekend!
Julie

By the way, I'm still offering bookmarks for GRACE INTERRUPTED - The book comes out in June and I'm asking readers to take five bookmarks to share with friends. If you'd like some bookmarks, just send me an email at JulieHyzy (at) gmail (dot) com. More than 5 is okay, too, just let me know how many you'd like and where to send them. U.S. addresses only, please!

Monday, February 1, 2010

Super Bowl Chicken Tortilla!



According to Krista's post on Saturday, I'm the first to reveal the lie in our Creative Writers "contest" (a.k.a. Bold Faced Liars). How mystery lovers love to lie, plant clues, subvert the truth. But in our own lives? Oh, yeah, it's fun for a blog. Thanks, Lesa, for having us come up with memories from our pasts.

My two lies and a truth. Here's what I shared on Saturday in Krista's post.

1: I played a murderess on a mystery cruise.

2: I attended the American Culinary Institute.

3: I performed a skit on stage with Robin Williams.
Now, many of you might know that I started out as an actress before becoming a writer. But I have also mentioned that I catered. So perhaps you had a hard time choosing which were the lies. Well, I might have catered, and I might love researching cheese for my book, and I adore cooking, but I am no gourmet. Rule out #2. That's a lie.

As for the acting. I was lucky enough to make a number of TV commercials and TV shows, like Murder, She Wrote. I did some small parts in a couple of movies. And I toured the country singing and dancing in Broadway shows like Seven Brides for Seven Brothers and Bells are Ringing. But I did not play a murderess on a mystery cruise. Rule out #1. That's a lie.

#3 is true. When I first started acting in Los Angeles, I joined a comedy group led by comedian Harvey Lembeck, rest his soul. He taught many actors how to improv on stage. My first day in class, I was thrown on stage with a rather chatty guy. It was all I could do to keep up with him, he was so talented, so funny, so exhaustingly kinetic. We made up dialogue as we went, and in the end, I came up with the punch line. The man was Robin Williams. A month later, he was cast as the lead in Mork and Mindy and the rest of his career is history.

And now...for this week's foodie fun!




Chicken tortilla!





The perfect meal for the Super Bowl is a casserole, and Super Bowl is this coming Sunday! Something hearty that can be eaten hot or cold. Great for men as well as women!

My mother gave me this recipe. Though she became a great cook, starting out in her marriage, she learned to follow directions off cans and boxes. I'm sure she found this on the side of a soup can or got it from one of her bridge-playing pals. Who cares? It's delicious and easy. And packed with cheese. Betcha can't eat just one portion!

Note: Best if cooked a day ahead and reheated, but cooking the same day is fine, too. You put it together like lasagna.
SECOND NOTE: USE A THROWAWAY 13 X 9 PAN SO THERE'S NO CLEAN UP!





Joanie's Chicken Tortilla

Ingredients:

1 pound skinless, boneless chicken breasts, baked ahead, 1 hour, in foil.
1 chopped onion
2 (7-8 oz.) cans green chile salsa
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup
1 cup milk
2 cups cheddar cheese, shredded
12 corn tortillas, sliced in 1" strips

Directions:
Mix onion, salsa, soup, milk in a bowl. [Third note: this stuff will look like glop and unappealing. Don't worry. It makes a great sauce!]
In 13 x 9 pan, LAYER the following:

1 scoop sauce
half of the tortillas lengthwise and widthwise
half of the chicken
half of the sauce

REPEAT

Cover with shredded cheddar cheese.

Bake 300 degrees (a slow oven) for 2 hours.

To reheat, put in oven at 250 degrees for 1 hour.

Enjoy!

Congrats to Helen K. who suggested our next Secret Ingredient for the Mystery Kitchen’s Iron Chef contest! Helen won a $25 chocolate gift from Fannie May Chocolates. What was the secret ingredient? Find out during our next Iron Chef week in late February! And keep reading our posts to find out how to enter our next contest!


Lastly, check out my website and join my newsletter. I just gave away my first "newsletter" contest prize of a gift certificate to Williams Sonoma. Anyone signed up for the letter was eligible. You could be the next winner! Click this link: Avery Aames


Best to all.