Homemade Flour Tortillas

These homemade tortillas are much better then store bought and very easy to make at home.

Start by gathering a few simple ingredients:

All-purpose flour, salt, baking powder, cold butter and hot water.

Sift then whisk the flour, salt and baking powder together in a large mixing bowl. Add the butter and mix in with your fingers until it all breaks down and is evenly distributed through the flour. Add the water and mix until the dough comes together.

Like this.

Place on a lightly floured surface and knead a few times until smooth and elastic.

Divide the dough into equal pieces and using a well floured rolling pin roll into a think tortilla round. To do this, roll the dough flat and with each roll turn the dough 90 degrees and roll again. Repeat this until the dough is very thin.

You are looking for thickness of a dime.

Heat a non stick pan on high, turn on your range fans cause this may smoke a little bit. Cook tortilla until it bubbles and turns golden brown, about 30-60 seconds a side. Use a spatula to check underside. Flip and repeat.

Place the tortillas on a plate and cover with a wet towel.

Serve with your favorite sides. I prefer Pan Seared Chick Fish with Mexican black beans, Guacamole and Pico de Gallo.

(recipes for items in bold can be found on this blog).















Homemade Flour Tortillas

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons cold butter
1 1/2 cups hot water

Start by gathering a few simple ingredients:

All-purpose flour, salt, baking powder, butter and hot water.

 Sift then whisk the flour, salt and baking powder together in a large mixing bowl. Add the butter and mix in with your fingers until it all breaks down and is evenly distributed through the flour. Add the water and mix until the dough comes together.

 Place on a lightly floured surface and knead a few times until smooth and elastic.

Divide the dough into equal pieces and using a well floured rolling pin roll into a think tortilla round. To do this, roll the dough flat and with each roll turn the dough 90 degrees and roll again. Repeat this until the dough is very thin. You are looking for thickness of a dime.

 Heat a non stick pan on high, turn on your range fans cause this may smoke a little bit. Cook tortilla until it bubbles and turns golden brown, about 30-60 seconds a side. Use a spatula to check underside. Flip and repeat.

 Place the tortillas on a plate and cover with a wet towel.

Chicken Parmigiana

This classic dish is a lot easier then people think and can be made any night of the week with a very simple ingredients.

Wash your meat thoroughly and using a rolling pin or mallet flatten your chicken breast uniformly until the thickness is 1/4 inch, this can be done in between pieces of wax paper or plastic wrap.

Season your chicken with 1 tbsp Oregano , 1 tsp Garlic powder salt and pepper to taste and 1 tsp olive oil. Let sit in refrigerator for 4 hrs.

Form as assembly line starting with the seasoned chicken , then flour , eggs , bread crumbs and finally a plate to stage the breaded chicken. Dredge the chicken into the flour and then submerge in eggs , place the chicken into the breadcrumbs and ensure they are completely coated.

Repeat until all your chicken is breaded.

Fry the chicken in 1/2 inch frying oil until golden brown and place in paper towel lined dish.

Place the chicken on a baking tray and cover with Marinara sauce and Parmesan cheese and place in oven on broil until cheese turns brown. Keep a very close eye during this process!!! 

Garnish with parsley and Voila !

Chicken Parmigiana

4 chicken breasts
1 Tbsp Oregano
1 Tsp Garlic powder
1 Tsp Olive oil
Salt
Pepper 
1 1/2 cups all purpose flour
1 Container Bread crumbs
3 Eggs (beaten)
Crisco oil
Marinara sauce
Parmesan cheese
Parsley to garnish
 

Wash your meat thoroughly and using a rolling pin or mallet flatten your chicken breast uniformly until the thickness is 1/4 inch, this can be done in between pieces of wax paper or plastic wrap.

Season your chicken with 1 tbsp Oregano , 1 tsp Garlic powder salt and pepper to taste and 1 tsp olive oil. Let sit in refrigerator for 4 hrs.

Form as assembly line starting with the seasoned chicken , then flour , eggs , bread crumbs and finally a plate to stage the breaded chicken. Dredge the chicken into the flour and then submerge in eggs , place the chicken into the breadcrumbs and ensure they are completely coated. Repeat until all your chicken is breaded.

Fry the chicken in 1/2 inch frying oil until golden brown and place in paper towel lined dish 

Place the chicken on a baking tray and cover with Marinara sauce and Parmesan cheese and place in oven on broil until cheese turns brown. Keep a very close eye during this process!!!

Mussels in White Wine

This extremely simple dish is light , elegant and savory and one of my girlfriends favorite dishes. 

Clean 3 pounds of mussels , removing and beards and rinse under cold water. Give the mussels a couple of hard shakes , this should cause the mussels to close. If any mussels do not close tap them on the counter or with a knife edge. Discard any mussels that do not open.

Chop onions, tomato and garlic and reserve on a plate.

Chop fresh parsley and green onion and set aside.

Heat olive oil in a pan on High and add garlic, red pepper flakes and black pepper.














Add chopped tomato and onions.

Add the white wine and let simmer for 5 minutes or until the liquid is almost gone.

Add mussels , parsley and green onion and wine.
Stir and cover for 5 minutes.

After 5 minutes stir the pot again (mussels should be open) cover again for a couple minutes.

Toss the pan into a large serving dish and enjoy !!

Best served with fresh garlic bread and more wine of course.














Mussels in White Wine

3 lbs of fresh mussels
2 cups of wine , divided into 1 cup servings
2 plum tomatoes
2 small onions
1 bunch fresh parsley
4 green onions
4 cloves of fresh garlic
1 tsp red pepper flakes (or to your own taste)
1 tsp fresh ground pepper


Clean 3 pounds of mussels , removing and beards and rinse under cold water. Give the mussels a couple of hard shakes , this should cause the mussels to close. If any mussels do not close tap them on the counter or with a knife edge. Discard any mussels that do not open.

Chop onions, tomato and garlic and reserve on a plate.

Chop fresh parsley and green onion and set aside.

Heat olive oil in a pan on High and add garlic, red pepper flakes and black pepper.

Add chopped tomato and onions.

Add mussels , parsley and green onion and wine.
Stir and cover for 5 minutes.

After 5 minutes stir the pot again (mussels should be open) cover again for a couple minutes.


Toss the pan into a large serving dish and enjoy !!

Best served with fresh garlic bread and more wine of course.

Crab and Artichoke cheesy dip

This hot , creamy , cheesy dip is a perfect party starter. Served with pita chips , corn chips or even Melba toasts.

These are the ingredients that you will need :
Crab meat
Sour cream
Mayo
Mozzarella cheese
Garlic
Marinated artichoke hearts
Seasoning

Drain and chop artichokes.

Mince Garlic

Combine all ingredient in a bowl and mix thoroughly

Spray oil into baking dish

Place mixture into the baking dish and sprinkle chopped parsley.

Bake at 325 for 30 minutes until bubbly and golden on top.

Crab and Artichoke cheesy dip

250 grams Crab meat
1 cup Sour cream
1 cup Mayo
1 cup Mozzarella cheese
3 Garlic cloves
2 Jars marinated artichoke hearts
1 tbsp Seasoning (garlic plus)
Parsley

Drain and chop artichokes.
Mince Garlic

Combine all ingredient in a bowl and mix thoroughly
Spray oil into baking dish

Place mixture into the baking dish and sprinkle chopped parsley.

Bake at 325 for 30 minutes until bubbly and golden on top.

Smoked Cheese stuffed Meatballs

Yummy melted cheese centers make this a favorite for any occasion.

Start with a pound of ground beef (can substitute ground chicken or turkey if you like)

Add 1/2 cup of bread crumbs, 2 eggs and 2 tbsp of Italian seasoning.

Combine mixture and make into a small patty in your hand , add a piece of the smoked cheese in the middle and fold over the sides and roll into a ball.

Continue to roll your stuffed meatballs and place them into a pan that has been sprayed with oil to prevent sticking.

Bake in a 375 degree oven for 20-30 minutes until done.

These are great by themselves or use pizza sauce for dipping !!!

Enjoy

Smoked cheese stuffed Meatballs 

1 pound ground beef or chicken
1/2 cup of bread crumbs
2 eggs
2 tbsp of Italian seasoning.
150-200 grams of smoked Gouda
Spray oil


Start with a pound of ground beef (can substitute ground chicken or turkey if you like)
Add 1/2 cup of bread crumbs, 2 eggs and 2 tbsp of Italian seasoning.
Combine mixture and make into a small patty in your hand , add a piece of the smoked cheese in the middle and fold over the sides and roll into a ball.
Continue to roll your stuffed meatballs and place them into a pan that has been sprayed with oil to prevent sticking.

Bake in a 375 degree oven for 20-30 minutes until done.

These are great by themselves or use pizza sauce for dipping !!!

Hakka-style Chili Shrimp

Crispy shrimp in a spicy gravy that is a sure FIRE hit for all Hakka fans.

Start by defrosting 2 lbs off frozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.

Peel the cleaned shrimp leaving the tail part on (as shown in the picture).

Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.

Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !

Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.

Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.









Serve with white rice , I used either Basmati or Jasmine scented rice and Enjoy!!

Hakka-style Chili Shrimp

2 lbs Black Tiger shrimp 16-20 count

1 Tbsp Sea salt 

2 Tbsp Vinegar (optional)

2 Tbsp Garlic plus

Corn Starch

Crisco Oil

4-5 Cloves of fresh garlic

1 Tsp Ginger or ginger powder

1 Tbsp Brown sugar

2 large onions or 3 medium onions

2 Tbsp soy sauce (more or less depending on your taste)

1 Cup water 

Fresh Green Chilis

Start by defrosting 2 lbs offrozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.
 Peel the cleaned shrimp leaving the tail part on (as shown in the picture).
 Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.
Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !
Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.
Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.