Well this week I went out of my comfort zone again and made Homemade Flour Tortillas. As some of you may know if you know me, rolling out any kind of dough is really not my thing. But I have succeeded lately, I believe thanks to my mother-in-laws rolling pin that I got after she went to heaven.
I believe shes up there helping me roll my dough out .
So knowing nothing at all about making tortillas, other than what I have read on others fabulous blogs. I went a search in and reading and found a recipe on Pennies on a Platter, Homemade Flour Tortillas. I have been a follower of this blog for a long time, so I took trust in her recipe, plus it used the mighty food processor to mix it all up.
It turned out well, I love using my kitchen gadgets to get things done faster.
Here are my completed tortillas, we used them to make some chicken quesidellias for lunch, sorry now picture of them we ate them too fast.
Also I am going to share a recipe that I have made several times and it is great and a few have asked for it on Face Book.
Tator Crisp Chicken
from the Pillsbury Kitchens Family Cookbook circa 1979
1/4 cup margarine or butter
1 cup mashed potato flakes
1 teaspoon salt
2 to 3 pounds of chicken parts ( I used legs and thighs)
Paprika, tarragon, basil, marjoram or thyme may be added to the potato mixture. Onion, garlic or seasoned salt may be substituted for regular salt
Heat oven to 400 degrees. Place margarine or butter in a 13 by 9 baking dish, melt in oven. In a plastic bag combine potato flakes and salt. Rinse chicken in cold water, shake in plastic bag.
Place chicken skin side down in melted margarine. Bake uncovered at 400 degrees for 30 minutes, turn chicken and bake 30 minutes longer.
This gives you a nice crisp crust and you can flavor it any way you would like .
Hope everyone has a great week!!!