We are huge fans of Tex Mex in our house, especially tacos! We love our Tacos. I will take a Taco any way, any how.
Especially when they are homemade. There is something about making them yourself that makes them tastier!
My husband however doesn't like eating hard or really crunchy things. I usually do soft taco boats, or use soft tortillas these days.
To be honest, I have broken a tooth before on a tortilla chip, so as you get older, softer is probably a better way to go, and a lot easier on your teeth!
I especially love baked Tacos . . . Tacos that you fill and then bake in the oven until all the flavours meld together and everything is scrummy yummy!
But then again, I will take a taco any way I can get it!
I recently discovered the Deli Kitchen's folded flat breads. These are really innovative and delicious soft flat breads that are very convenient to use, fill and eat!
For these tasty Tacos today I used their Corn Folded Flatbreads. They come six to a pack and are soft and delicious! They are perfect for these kind of tacos.
At only 113 calories per flatbread thin, they are lower in calories than traditional crisp taco shells (which have been fried you know!) containing 19.9g of carbs, of which only 1.3g are sugars. Low in fat and saturates I think they are a fairly healthy choice!
I find them to be delicious and easy to use. You can't lose!
Today I used leftover cooked chicken breast meat to make a fabulous Chipotle Lime Chicken filling!
It is a really simple filling to make . . . just chopped chicken, some chipotle chili in adobe sauce, a bit of mayonnaise, tomato salsa (you pick the heat) and some lime juice . . .
I layered that in the folded corn flatbreads with some packaged four cheese blend, but you can easily grate your own cheese, some Mexican Spicy Jack would be fabulous.
I just used what I had on hand . . .
I do like a tiny bit of crunch myself, so I did crumble some tortilla chips and sprinkle some on the top of each taco . . . one per taco did the job perfectly . . . they ended up just slightly crunchy without being overly hard. In short perfect.
You don't need to bake them for very long. Less than half an hour, which is just enough time to make your go-withs!
I have included directions to may your own Chipotle Cream, which is the perfect accompaniment!
I sprinkled the finished tacos with some finely sliced spring onions when I took them out of the onion. Scrumptious . . .
And then served them with some of that Chipotle Sour Cream sauce, some guacamole (I adore guacamole) and additional salsa!
Oh boy, that was one very VERY tasty mouthful! I could have eaten all six myself, but I didn't. I promise you. I shared these with my husband, no word of a lie! He thought they were really good too!
Yield: 6
Chipotle Lime Chicken Flatbread Tacos
prep time: cook time: total time:
A wonderfully spicy chicken taco filling tucked inside some Deli Kitchen Corn Folded Flat Breads and baked. Deliciously served with a Chipotle Sour Cream Sauce, Guacamole and Salsa.
ingredients:
- 200g chopped cooked chicken breast meat (2 cups)
- the juice of 1/2 lime
- 1 TBS Chipotle in adobe sauce
- 3 TBS mayonnaise
- 3 TBS Tomato salsa
- 1 tsp Mexican spice seasoning (I used Swartz Mexican Street Food seasoning)
- salt and black pepper to taste
- 6 Deli Kitchen Corn Folded Flat Breads
- 4 cheese blend as required
- 6 Tortilla chips, crumbled
For the Chipotle Sour Cream Sauce:
- 120g sour cream (1/2 cup)
- 2 tsp Chipotle in adobe sauce
- 2 tsp lime juice
- 1 small clove garlic, minced
- pinch salt
You will also need:
- prepared guacamole
- prepared salsa
- chopped spring onions
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish large enough to hold all your tacos.
- Using a fork, mash together the chicken, lime juice, salsa, mayonnaise, chipotle, Mexican seasoning and salt and pepper to taste. Open your flatbreads slightly. Place a couple of tablespoons of four cheese blend on one side. Top with 1/6th of the chicken mixture and then another couple of tablespoons of cheese blend. Divide the crumbled tortilla chips between them, sprinkling them on top of the cheese. Place the filled flat breads into the baking dish and cover with a sheet of foil that you have sprayed with a nonstick spray.
- Bake in the preheated oven for 25 to 30 minutes until heated through and the cheese has melted.
- While the tacos are baking, make the chipotle sour cream sauce, by whisking all of the ingredients together.
- Remove the tacos from the oven, sprinkle with chopped spring onions and serve with the sour cream sauce, guacamole and salsa for spooning on top. Delicious!
Created using The Recipes Generator
I love these Deli Kitchen Folded Flat Breads, both the Corn ones and the Brioche ones. Totally yummy! You can buy them at Sainsbury's here in the UK. Their delicious range also includes Sliced Focaccia, Plain Subwich, Skinni Wraps and three kinds of sandwich thins.
As a diabetic I do try to watch my carb intake most of the time and I have found these thinner, healthier options really helpful in doing that, plus they are also delicious. I can have my sandwich and eat it too!
You can find their products in a variety of different shops, to find out which products are available where, do check out their website.
I think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
This is my absolute favourite of all the lemon cakes that I bake. No surprise there! It is moist and delicious and crammed full of lovely lemon flavour.
Lemon is one of my favourite flavours in the world. If pushed to the wall and made to choose between lemon and chocolate (another favourite) lemon will come out on top with me every time!
This is one of the simplest of lemon drizzle cakes to make and to bake. You just measure everything into a food processor and press start.
The food processor does all the hard work and in seconds. I love recipes where you don't have to work really hard.
Once you have done that and everything is nicely combined, you scrape the batter into a medium loaf tin that you have buttered and lined with baking paper. Easy peasy.
I like to always leave a bit of an overhang when I am lining my baking tins and pans. This makes it so easy to lift out the finished bakes when they are done.
The original recipe also said to butter the paper, so I do that as well, but I'm not sure why. I don't think it would stick, but if I am told to do something, generally speaking I don't argue. I do it.
I am such a rule follower. I have always been a rule follower. Some of us are, and some of us are not. I am not a rebel. I guess I am quite boring when it comes down to it.
The original recipe comes from a cookery book by Jane Fernley Whittingstall, entitled The Good Granny Cookbook. It is not a large book, but rather small in size.
You might even be tempted to over look it as there is nothing really compelling about it to make it stand out from other books, aside from the cute cover.
Its a simple book, with simple recipes. NO photographs if you are a person that likes photographs, but it is filled with rustic wholesome Granny food, with recipes having been updated for our day.
I have never eaten any kind of Granny food that wasn't delicious, have you? Point taken!
I also love reading some of the stories she has to go with the recipes. I like a cookbook that is not just a source for recipes, but that also reads like a book.
Food stories are my favourite stories of all. Tender at the Bone is one of my favourite Books. Its by Ruth Reichl. There are tasty recipes scattered throughout that book in between the food stories.
Another thing I love about this cake (aside from its lovely lemon flavour) is that it is a great way to use up the last bit of lemon curd in your jar of lemon curd.
Admittedly that isn't something which happens in my house a lot. Lemon curd tends to be eaten rather quickly. I love it on crisp salty crackers or spread onto hot buttered toast.
Having anything left in the lemon curd jar languishing in the refrigerator is something that never eally happens.
Yes. I put my hand up. I am a lemon curd Glutton and its only me that eats it, so I take full responsibility. I have even been known to eat it with a spoon right out of the jar.
Can you believe Todd is not fond of lemon? I know. It doesn't quite seem human not to like lemon. He doesn't like lemon cakes or puddings, drinks, candies, etc.
Don't get me wrong. I am not complaining. That fact just means that there is more for me to enjoy. Now you know why I look the way I do. Guilty as charged.
I normally have my own homemade lemon curd in the refrigerator. You can find my recipe for that here. Its really easy to make. If you look you will see the same recipe for the cake on that page. I thought it was time for an update to the photos.
These photos are ever so much better. I think some things in life bear repeating, especially when it comes to lemon.
You pour a lemon sugar drizzle onto the warm cake when it comes out of the oven, which soaks into the cake. Today I added a lemon icing sugar drizzle as well, along with some little sugar stars to pretty it up a bit. You can never be too pretty.
I don't think my oven is working properly still. I really don't. I
think the thermostat is way off. I have an idea we are going to have to
call an engineer in again. Sigh . . . such is life. If it wasn't for
little ups and downs it would be pretty boring I think!
Lemon Curd Drizzle Cake
Yield: Makes one medium loaf
I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. Half an hour later you have a delicious cake sitting on the counter to cool! Moist and lemony, this is a real winner!
ingredients:
- 140g self raising flour (1 cup)
- 120g softened butter (1/2 cup)
- 115g granulated sugar (9 1/2 TBS)
- 2 heaping dessertspoons of lemon curd
- 2 large free range eggs
- the grated zest of one lemon
- the juice of 1/2 lemon
For the drizzle:
- the juice of 1/2 lemon
- 2 TBS of sugar
Optional:
- drizzle icing made with some icing sugar and lemon juice
- candy sprinkles
instructions:
- Pre-heat the oven to 180*C/350*F/ gas mark 4. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.
- Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.
- Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean. (It can sometimes take longer than this, so do check with a toothpick, and if it isn't done, bang it back in for a bit longer. Also if it is browning too quickly, cover lightly with a sheet of foil.
- Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)
- Optional, whisk together some icing sugar and lemon juice to make a thin drizzle icing and flick it over the top decoratively.
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