in the kitchen

Here's the dish on a few of my recent kitchen successes. (And sorry, no pictures...we scarfed it all down too fast, apparently.)


Flour Tortillas
I learned how to make these from a friend in my Muncie ward who was from Mexico, but perhaps because until we moved to Brooklyn we could always find flour tortillas for a good price, I didn't think to try making my own until the other day when my copy of the ward cookbook (which was compiled just as we were moving) arrived in the mail. This recipe was included, and since we were kind of itching for Mexican food requiring tortillas, last week I rolled up my sleeves, floured up my hands, and gave it a whirl. These apparently take lots of practice to get them to the perfect thinness and mine were decidedly NOT round, but they still tasted delicious and worked great for tacos and quesadillas.

6 cups flour
1 cup shortening
1 tbsp salt
1 tsp baking powder (optional)
3 to 3 1/2 cups boiling water

Add shortening to dry ingredients and rub with hands until well mixed. Add three cups boiling water and mix with spoon, then use hands to complete mixing. Add more water if needed. Knead for a short time and separate into balls. Roll balls into very thin, flat circles (or rectangles or hexagons or blobs, depending on your skill set). Cook both sides in frying pan over medium to medium-high heat until done. Makes 30-32 tortillas.


Crock Pot Sweet 'n' Sour Chicken
This one is SO EASY (assuming you don't burn the chicken, which, I'll admit, I did the first time - second try, though, went much, much better). It's also delicious enough to tempt even sandwich-loving Blake to take leftovers to work for lunch.

2 tbsp ketchup
1 cup water
1/2 cup white vinegar
1 tbsp soy sauce
1 cup packed brown sugar
1 1/2 lbs boneless, skinless chicken breasts, cubed
2 tbsp cornstarch
2 tbsp water
pineapples and bell peppers (if desired)

Combine the first five ingredients in the crock pot and mix well. Add chicken and cook on high for 3-4 hours (I cooked it for closer to 3 hours and it came out perfect). Combine cornstarch and water in small bowl. Stir into slow cooker. If you want pineapples and peppers, add them now as well. Cook on high for 15-20 minutes, stirring often, until thickened. Serve over rice or noodles.


And because we can't forget dessert....

Fudgey Brownies
Um....yeah....these are delicious. And remarkably easy. So I don't think I'll buy box brownies mixes ever again.

1/2 cup butter, melted
1/2 cups cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt

Preheat oven to 350 degrees. Grease an 8x8" pan. Combine melted butter and cocoa until well blended. Add sugar and mix well. Add eggs, one at a time, and beat well. Stir in vanilla, flour, and salt. Do not over beat. Spread in the prepared pan and bake 25-30 minutes (keeping in mind that slightly underdone makes for fudgier brownies). Sprinkle with powdered sugar if desired.