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Wednesday, July 31, 2013

Cottage Flour Tortillas


6 cups of Organic Unbleached Flour
9 Tbsp of coconut oil refrigerated to make it hard.
2 1/4 cup milk
3 tsp Celtic Sea Salt


Measure out your oil and put it in a bowl in your fridge to firm up.
While waiting measure out 6 cups of organic unbleached flour in a large mixing bowl.
Add Sea Salt and stir.
Remove oil from refrigerator and add to flour mix.

With a pastry knife ( or a fork or two butter knives) cut the fat in.  This means that if you have two knives you will put one in each hand and make a cutting motion with both hands going away from one another.  If you have a pastry knife you will use it and push down and rock it to cut in the cold fat.  If you have a fork, just use the fork to cut in the fat until it looks like this. Little chunks of fat are ok, but not huge icebergs of it.

Next get your milk and add it in.

Work this in and knead until you have a smooth ball of dough.
Cut this ball into 1/4 ths.  Make each fourth into a rectangle and cut into six even pieces.  Make them into little balls and put it in a sealed container in the fridge (You should have 24).  This needs to set for 30 min or so.  I have left them over night and they are fine.

When you are ready, remove a dough ball from your refrigerator and place it on your cutting board.
I used a tiny bit of flour to help it not stick to my rolling pin.

Roll out the dough in all directions to make a roundish shape.  You can see mine is not perfect (far from it)
and you will enjoy them just the same. :)

Place in a hot pan and cook about a minute on each side.  If it is sticking you can add coconut oil to your pan and heat.

Serve immediately.

We filled them with jalapeno beans and spicy rice last night and topped with Brianna's fresh salsa.


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Monday, July 29, 2013

Cheese Enchiladas

These cheese enchiladas have been a part of our entire lives. My mother learned to make them when she was a little girl and she taught us when we were just knee-high to a grasshopper and so here we are sharing with our friends. Prepare to feast on this 


6 Cups Tomato Sauce 
3 Teaspoon Paste 
1 Teaspoon Spanish Paprika 
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Chili Powder 
1 Teaspoon Chopped Dry Onions
Block of Cheddar or Jack cheese grated
 20 Organic Corn Tortillas
Coconut Oil
15x10x2 baking dish


In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika and garlic powder. Simmer over medium heat until spices are able to "mingle" as my grandma says.    While your sauce is cooking, grate your block of cheese.   Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend.  I just had to practice with this.

It was slightly browning in some places.  Remove tortillas from the oil and place on a plate with paper towels to absorb extra oil.  Then when you are done take a tortilla and place in your baking pan.

Put two tablespoons of your sauce down the center 

add cheese

Roll up your tortillas and place in two rows with the seam of the tortilla facing down. 

 When you have finished and your pan is full, ladle more sauce over enchiladas and top with more grated cheese. 

Cook in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through.  

Serve with Spanish Rice and Refried Beans

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Wednesday, July 24, 2013

Just In Our Horse / Ranch Card Line Now Available

Look what came in!!!!!!!!!!!!!!!!!!  

The Rosevine Cottage cards from R-Lit Ranch

We are soooooooo excited! Come over to our Etsy Shop and pick them up! Click HERE to Shop.

Contact us to purchase 


Wednesday, July 17, 2013

Ranch Dressing

Here at the Cottage, we have a hard time keeping our favorite dressings in stock and this Cottage Ranch is no exception! We use it on anything from salads to carrots or anything else we can think of.


1 cup mayonnaise
1/2 cup organic sour cream
1 cup organic buttermilk
1 1/2 tsp dry parsley flakes
1/2 tsp Mrs. Dash Garlic and Herb seasoning
a small squirt of prepared yellow mustard
1/8 tsp of Celtic Sea Salt or Himalayan Pink Salt
2 teaspoon garlic powder
3/4 tsp Bragg Nutritional Yeast


Put all the ingredients in a mason jar and shake until smooth.

Chill and Enjoy

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Friday, July 12, 2013

Organic My Senorita's Purse - Our Version Of KHACHAPURI

This is a great way to use leftovers after you have made tacos or taco salad.  We had taco salad and so we had leftovers of ground beef, black beans, cheese and some jalapenos.  I made simple dough squares to put


2 cups of organic flour
1 tsp Celtic sea salt
3 tsp dry yeast
1/4 pint or 2/3 cup of warmed organic milk
Free ranged soft butter


 2 cups of ground beef drained well
1 cup of black beans drained well
 1 1/2 cups of organic cheese (I used cheddar and provolone, that is what I had. 


1 egg yolk
1 tbsp water


Divide your dough into 5 pieces.  Make each piece a ball and put on a floured surface and roll out to a circle about the size of a small salad plate.  Put a dollop of the filling in the middle and bring all of your purses edges to the center and twist.  Place on your baking sheet and continue with the rest until you are done.  Then take your pastry brush and brush your glaze over the top.

Let the purses sit in a warm place to rise as you pre-heat the oven to 350 degrees F. (180 deg. C).

Place in the oven and bake for 20-30 minutes or until they are lightly golden.

Remove from oven, let cool slightly a couple of minutes and serve warm.  This is wonderful with a bit of our fresh salsa on top as a garnish

Let us know what you think.

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Tuesday, July 9, 2013

Poppy Seed Dressing Recipe

This is our dressing for our friend Ms. Wilma.  

She requested a yummy poppy seed dressing like they used to make at her work.  Well, we played around and this is what we came up with.  We served it on a bed of Romaine and red leaf lettuce with tomatoes, carrots, bell peppers, and cabbage. I hope we captured what you were looking for Ms.Wilma, and I hope all of you try it out.  It is a good dressing that is sweet and a little tangy.  Mr. Cottage said he loved it and Grandma has been eating it every day.  We thinned it out a little the 2nd day by adding the extra water to it.  But it is up to you.    

Enjoy everyone!  I hope that you like it!!!

Ms. Wilma's Poppy Seed Dressing


2 1/4 cups cold spring water
2/3 cup of Bragg Raw Apple Cider Vinegar
2 tsp chopped sweet or red onion
1 cup raw organic sugar or raw honey
2 teaspoon dry mustard
2 teaspoon Celtic Sea Salt
1/3 cup mayo
tablespoons Tapioca flour (or cornstarch but we don't use cornstarch)


In a small pan roast, the poppy seeds for a few seconds set aside.In a blender place the rest of your ingredients.

Blend well and place in small pan and heat until thickenedthen stir in your 1 of tablespoon poppy seeds. 
Pour into a quart jar and refrigerate.Makes about a quartIf you find it thicker than you like, add about 1/4 cup water after it has been in the fridge and that will thin it out some.

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Saturday, July 6, 2013

Chinese Chicken Salad Recipe

This is such a great salad.  It is light enough to not weigh you down but the chicken still fills you.  
Great light salad for summer.  The dressing recipe makes about 1/2 pint.  We found it would make enough for a salad plate size salad for about 6 people. It was fine for us as the main course.

Ms. Lisa's Chinese Chicken Salad Dressing

3/4 cup Cold Pressed Olive Oil
4 1/2 TBSP Rice Vinegar
4 1/2 TBSP Organic Raw Sugar
2 tsp Celtic Sea Salt
1/2 tsp Black Pepper
One shake of Mrs. Dash Lemon Pepper Seasoning
Make your dressing by placing ingredients in your blender or in a bowl.
Blend or whisk well. 


1/2 head of Romaine
1/2 head of Red Leaf Lettuce
1 can of Mandarin Oranges
Celtic Sea Salt
Shallots or Sliced Sweet Onions
Slivered Almonds
2-3 cooked chicken thighs or other pieces of cooked chicken cut into chunks
Fried wontons (if desired)


Assemble your salad and pour dressing on top.
Toss well and serve.

Makes approx. 6 servings

Check out our Honey Catalina Dressing too.  Click on the photo below for the recipe.

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Tuesday, July 2, 2013

Organic Honey Catalina Salad Dressing

Here is a recipe that Mr. Cottage really loves.  We make this for him and he takes it to work with him.  This is both sweet and zesty and makes a really great pairing with raw broccoli, tomatoes, carrots.  We like to put in a dash of poppy seeds as well.  

In a blender combine:


2/3 cup olive oil 
1/2 cup organic catchup
1/4 cup honey
2 tablespoons Worcestershire sauce 2 tablespoons vinegar2 tablespoons water 1 tablespoons grated organic sweet onion1/2 teaspoon paprika


 Shake before serving. And enjoy.

Check out our Chinese Chicken Salad Recipe while you are here. Click on the photo below to get the recipe. 

Leave a comment and let us know how you liked our recipe.

Come over to Facebook and let's get to know one another.  Find us here.


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