Salsa Ranch Chicken Wraps

Salsa Chicken wrapsIt is starting to get chilly here. Hubby even came back for a coat after he left this morning. I love it. I know, I am one of those strange few that prefers cold weather. I’m not talking the minus 40 with snow drifts so high you can’t leave your house. However, fall temperatures are my absolute favorite. A little brisk, in need of a sweater weather. I also love the smell of fall. If a season can have a smell. Well, it must because it is one of my favorites. The fresh air coming through the windows just smells so darn refreshing. I have still been avoiding the oven, and found this lovely stove-top recipe to serve when our friends came over. With a rice salad, and no-bake dessert, (to be shared over the next few days) I didn’t need to turn my oven on once. On next weeks meal plan I will be starting to add oven meals again, that is right roasted meat, and muffins to my little hearts content! I just love this time of year!

Recipe slightly adapted from Taste of Home June/July 2006

Serves 8

  • 8 Tbsp. Ranch Salad Dressing
  • 4 Tbsp. Salsa
  • 8 Sun-Dried Tomato Flavored Tortillas
  • 4 Chicken boneless skinless chicken breasts
  • 24 slices cucumber
  • 2 large tomatoes, cut into 8 thin slices each
  • 1 large red bell pepper, seeded and cut into thin strips
  • 8 slices Swiss cheese
  • olive oil- as needed

1. Spread out tortillas on work surface. Spread each with 1 Tbsp. of ranch and salsa. Rip each cheese slice in half. Place one cheese slice on each tortilla.

2.Cut chicken breasts into strips and cook in about a Tbsp. of olive oil. Use a big skillet, you will need it again later.

3. Divide chicken evenly between tortillas. Divide vegetables evenly between tortillas. Roll each tortilla up tightly.

4. Warm another Tbsp. of olive oil in same large skillet. Fry wraps 2 at a time for 3 minutes on each side, starting with the side that has the fold. Repeat with remaining wraps, adding more oil as necessary. Cut in two and serve.

5. Eat and enjoy!

Tartine Bakery Shortbread Cookies

shortbreadAlright I broke my rule. I turned my oven on in the hot summer weather. It was all for a good cause though because you see it is The Secret Recipe Club time again and I was assigned Dessert Before Dinner. With a name like this a dessert was bound to be on the menu. So I started what could be called a baking run of epic proportions, you see the oven was on anyways, so I made a bunch of stuff. I chose the Shortbread from Desserts because I love shortbread, it was from a bakery cook book, and it made me feel like Christmas could possibly be close. You see I am longing for it. I know all you summer fiends are rolling your eyes, but I love it. This shortbread was a crumbly, melt in your mouth, heavenly delight. Shortbread isn’t just for Christmas anymore. Not in this house anyways.

  • 1 cup + 2 Tbsp. unsalted butter
  • 1/4 tsp. salt
  • 1 3/4 cup = 2 Tbsp. flour
  • 1/3 cup granulated sugar, plus extra for sprinkling

1. Soften butter. Add sat, flour and sugar and beat until it all comes together. It will start out crumbly, then turn more into a dough texture.

2. Pat into a greased 7×11 inch baking dish.

3. Bake for 30 minutes at 325 degrees. Immediately sprinkle with sugar and cut into finger.

4. Leave in pan to cool.

5. Eat and enjoy!


Secret Recipe Club

Scalloped Tomatoes

Scalloped TomatoesI know right? I have never heard of scalloped tomatoes either, potatoes being the only thing we “scallop” in this house. I was intrigued. When I saw the list of ingredients on to the meal plan it went. I thought it would be an interesting new thing to try out on vegetarian night. I was right. It had sort of a dressing feel to it with the bread cubes and all, but a delightful tang from the tomatoes. We served it with a garden salad on the side, it would easily go great with a nice grilled chicken or even steak.

Recipe from Goose Berry Patch Big Book of Holiday Baking

  • 1 onion, chopped
  • 1/4 cup butter
  • 1 can (28 ounce) diced tomatoes, don’t drain
  • 5 slices bread
  • 1/4 cup brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

1. Melt butter in small skillet. Cook onion until just starting to turn tender.

2. Lightly toast bread and cut into cubes.

3. Grease a pie plate. Add all ingredients, stir to combine,

4. Bake for 45 minutes at 350 degrees.

5. Eat and enjoy!

Rosemary Feta Focaccia

Focaccia BreadBread, bread, I love bread. Focaccia is one of the best, don’t you think. A quick turn in the bread machine and the dough is finished. No kneading, hardly any work and you have a melt in your mouth delectable treat. This recipe is kid approved. All 3 of my kids had a second piece. Fun fact about me, as much as I love my bread machine, totally do, I much prefer to make the dough and let it rise, bake it in the oven. Although, especially in the warm summer days, this doesn’t always happen I just think it plain tastes better. So make your dough, bake it up and enjoy the fruits, or yeast I should say, of your labors.

Recipe slightly adapted from Goose Berry Patch Big Book of Holiday Cooking

  • 1 cup warm water
  • 3 Tbsp. olive oil
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 3 cups bread flour
  • 1 Tbsp. dried rosemary
  • 2 1/4 tsp. instant yeast
  • 1 Tbsp. olive oil
  • 1 cup grated feta cheese

1. Place water and 3 Tbsp. olive oil in bottom of bread machine pan. Add dry ingredients, yeast on top. Select dough cycle.

2. After dough has finished cycle divide dough into 2. Place on greased pizza pans and press out into 10 inch circles. Let rise, covered with damp cloth, for 30 minutes in warm spot.

3. Sprinkle each dough with 1/2 Tbsp. olive oil and 1/2 cup grated cheese.

4. Bake for 15 minutes at 400 degrees. Cut into wedges.

5. Eat and enjoy!