July 26th, 2010
2 Corn maize
1 Water
In about a 2:1 ratio mix the corn maize and water. Stir and continue adding water, until you have a soft dough that easily forms one large ball. You can use a tortilla press. I don’t have one, so I use two pieces of waxed paper. Spray one side of each piece of waxed paper. Take a small fist-full of dough and roll it into a ball. Place between the greased waxed paper.
Using a dish like a glass pie pan that is smooth on the bottom, press straight down on top of the ball. It will flatten into a tortilla about 5-inches. (If it is very difficult to press, add more water to the dough.) Pull off one side of the waxed paper, replace it, flip the tortilla over and peel the other side off. Hold the tortilla in your hand while you peel the first side off again. Place the tortilla on a hot grill 400º. Cook about 1 minute on each side or until just brown. The tortilla will shrink by roughly an inch.
1 cup corn maize yields three tortillas.
Notes about using soft corn tortillas from the store:
You can grill corn tortillas with or without oil. Grill them 1 minute 400º on each side without oil. If the tortillas are very dry, rinse one side with water before cooking. They should bend easily. If they are undercooked they will break, if they are overcooked they will be tough. Stack them on top of each other after they are cooked and they will stay moist.
You can also just throw them in a stack in the microwave. They just need to be heated enough to not break.
Grilling them in hot oil makes them more supple, but less healthy. Grill for about 10 seconds for for soft shells.
Tags: GF gluten free
Posted in Sides | 1 Comment »
July 19th, 2010
1 lb tilapia
ranch dressing
Topping:
1 C parmesan cheese
2 C corn flakes, ground
Salt & pepper
Preheat oven 350º. Baste fish with ranch dressing. Mix topping together at sprinkle on top of the fish. Bake 17 min until layers of meat flake easily. Do not overcook.
Serve with green salad and corn on the cob.
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July 12th, 2010
Halibut, filleted
Mayonnaise
Lemon Pepper
Baste halibut with mayonnaise. Sprinkle with lemon pepper. Barbeque or broil. The meat will separate from the skin easily when it’s cooked, and the layers of meat will flake easily. You can flip it over leaving the skin on the grill, baste, season, and cook it on the other side for a few minutes if you want. Do not overcook.
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July 5th, 2010
4-6 potatoes, quartered
2-3 lbs chicken thighs
2 large onions, quartered
1 whole bulb garlic, minced
Seasoning: 3 tsp dried oregano, 1 tsp salt, 1/2 tsp pepper
1 T olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. Sprinkle with seasonings. Top with oil. Cover. Cook on High 5-6 hours, or on Low 9-10 hours.
From Fix-It-And-Forget-It Cookbook
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June 28th, 2010
1 C Soy Sauce (GF)
1 C Oil
2 C Sprite (or any citrus carbonated drink)
Boneless skinless Turkey pieces or chicken thighs
Mix the ingredients with a whisk. You can make any amount using a 1:1:2 ratio. Soak turkey or chicken over night. Barbeque.
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June 21st, 2010
4-6 frozen chicken breasts (must be frozen)
1/3 can lemonade concentrate
2 T Honey
Sage
Heat oven 375º. Place chicken in a casserole dish. In small bowl heat lemonade concentrate and honey in microwave 30 sec. Stir until mixed. Pour over chicken to coat the chicken. There will only be a small amount of sauce in the bottom of the dish. Sprinkle with sage. Bake 40-50 min. until chicken is just done. Do not over cook.
Serve with mashed potatoes and green salad.
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June 14th, 2010
Chicken Breast
BBQ sauce
Onions, chopped
Tomatoes, chopped
Multicolored Peppers, chopped
Cheese
Coat chicken breast with BBQ sauce and top with chopped vegetables. Bake 375º 25-30 minutes. Add cheese last 5-10 minutes to melt on top.
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June 7th, 2010
4-6 chicken breasts
BBQ sauce
onion rounds thinly sliced
button mushrooms sliced
tomatoes sliced
Heat oven 375º. Coat chicken breasts with barbequed sauce. Layer onions, mushrooms and tomatoes on top of the chicken. Sprinkle with salt and pepper. Cook 20-30 minutes until chicken is cooked through. (If chicken is frozen, place in oven with bbq sauce, add veggies after about 20 min, and finish cooking for a total of 40-50 minutes.)
Serve with: green salad, green beans, seasoned potatoes. Use BBQ sauce on chicken over potatoes.
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May 31st, 2010
1 C corn maize
4 shakes salt
1 tsp baking powder
1 T sugar
2 eggs
2 T oil
1/4 C + 2T water
Bake 350º in 5×7″ baking dish 30 min. Yields 6 servings.
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May 24th, 2010
2 C GF flour: 1/2 C ea rice, brown rice, corn, corn starch
2 tsp baking powder
1 tsp xanthum gum
1/2 tsp salt
1/4 C butter
3/4 C milk
2 eggs
Mix dry ingredients. Add and mix wet ingredients. Stir until smooth. Make as drop biscuits or in muffin tins. Bake 350º 18-20 min until tops just start to brown.
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