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One afternoon when I had some free time, I decided to give them a go.  The recipe said they took about 45 minutes start to finish, but come on…that couldn’t be right.  I’m glad to say it was.  Just a few ingredients tossed together and kneaded a few times, divided and rolled out into rounds, then fried in a dry pan for about 30 seconds on each side and donezo!  Seriously - that simple.  This recipe makes a dozen.  If you like them a little thicker, you can always cut it down to 9 or 10, or if you’re going for tacos, make them smaller and get up to 15-16….another bonus to making your own. 

Anyway, here’s the process and what I did with mine.  It included some making some fun cuudles (my word…think zucchini noodles (zoodles), but with cucumber!) with my new kitchen gadget, and obviously talking like Ned Flanders while cranking them out… cuudly doodly!  Don’t be jealous.  ;)

Ingredients

3 cups All-Purpose or White Whole Wheat Flour

1 tsp baking powder

1 tsp salt

1/3 cup refined coconut oil, melted (or canola/olive oil)

1 cup warm water

Instructions

Note – I have an alternative recipe that adds some chopped spinach to the flour mixture.  That version is mixed in the food processor for even distribution.  I’ll be trying those soon!

Recipe adapted from: Homemade Tortillas

It got cold here in DC, and that means its chili season.  In fact, I can’t believe I haven’t already made it this winter.  Beef stew made it into the line up once, but no chili…  I decided to follow the masses and make a chicken chili, which seems to be the cool thing to do these days.  I think I’ll always be partial to the ground beef variety that I grew up with, but if I’m going to stray from that, this is a good direction to go!

I first had this chili at a chili-tasting, of sorts, that my office held a while back.  Three people hauled in their crock-pots, each with a different kind.  I loved this from first bite.  I did make a couple changes to the recipe, but only slight ones, and it was mostly due to my grocery store not having the proper ingredients.  Here’s how it’s done:

Recipe adapted from: Chicken Chili

Ingredients

3 boneless skinless chicken breasts (or store-bought rotisserie chicken)

1 14.5oz can white beans, partially mashed

1 Tbsp canola or olive oil

1 medium jalapeno pepper, minced (I used 1 red jalapeno and 1 serrano chili)

2 medium poblano peppers, diced

1 large yellow onion, diced

4 cloves garlic, minced

Kosher salt & Pepper

1 Tbsp ground cumin

1 ½ tsp ground coriander

1 tsp ancho chili powder (I used ¼ tsp chipotle chili powder and ¾ tsp regular chili powder)

1 14.5 oz can petite diced tomatoes (my addition - chili isn't chili without some tomatoes)

4 cups low-sodium chicken broth

2 limes, juiced (plus additional wedges for serving)

¼ cup cilantro leaves, chopped

Instructions

Bet that got your attention.  Get your minds out of the gutter, people!  I’m talking about spiced pecans, and they really are from Joe Biden.  Well, more likely Dr./Mrs./Jill, but nevertheless, this recipe was submitted by the VP and his wife to Food Network Magazine a few years ago.  I’ve tried a couple different variations of these in the past, but was in search of something new this year.  And if you know me at all, you know I love Joe B., so I was happy to give these a Go.

This recipe comes together very easily.  The baking takes a while, but after having tried stove-top versions, I think the flavor is better when you bake them.  The flavor of the nuts deepens as they roast, and that’s definitely a good thing.

I did tweak the spices a little.  I cut back on the cumin a tiny bit, increased the cinnamon slightly, added a little brown sugar with the white, and threw in a few shakes of nutmeg as well.  There is plenty of cayenne in here, so even with my sweet additions, these still have a kick!  They are a great holiday party snack or addition to your cheese platter.  I’ll warn you that if you can handle the heat, they are quite addictive, so go ahead and double that batch.  Way to go, Joe (and Jill)!

You can find the recipe here: 

Sweet and Spicy Pecans

Note - you can substitute any kind of nut you want here.  I've tried similar recipes with walnuts and those are also delicious. 

I have been flagging and saving beer cheese bread recipes for years now, but have shockingly never made any.  Well when I saw this one (in a King Arthur Flour catalog, where else?), and noticed that there were only 4 ingredients, I ripped it out and made it three days later….about time!

As I usually do the first time, I followed the recipe exactly.  As such, the bread is good.  But I can definitely make this better.  First of all, I think ½” chunks of cheese are way too big.  I’m going with ¼” next time for more even distribution.  Also, this could use a little kick – I’m thinking some chopped pickled jalapeno.  I ate this at room temperature the first time and it was good, but I highly recommend toasting it.  The edges get a little crispy and the cheese gets nice and soft – mmm, mmm.  Bread and cheese?  That always hits the spot.

Ingredients

4 cups Self-Rising Flour (I always add an extra pinch of baking powder)

¾ cup Vermont Cheese Powder

8 oz sharp cheddar cheese (I used extra sharp, but it was a little harsh – I’ll use medium next time.  Asiago or Gruyere could be good too.)

2 cups beer – nothing too intense, perhaps a lager

½ cup additional cheddar cheese, shredded, for the topping.

Instructions

Preheat oven to 375º.  Lightly grease a 9” to 10” round deep, lidded Dutch oven or bread crock.

In a large bowl, stir together the flour, cheese powder, and cubed cheese.  Add the beer, stirring until no dry spots of flour remain.

Pour the batter into the Dutch oven or crock and smooth the surface.  Sprinkle with the shredded cheese, cover and bake for about 40 minutes, or until golden brown on top and a digital thermometer inserted in the middle reads at least 190º.

Remove from oven and let rest for 10 minutes.  Turn out onto rack.  Serve warm or at room temperature (or sliced and toasted in the oven!).