Cottage Flour Tortillas


Ingredients:

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

Directions:

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.

 

Cheese Enchiladas


Ingredients:

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


Directions:

In a sauce pan 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 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






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 


Summer Decorating


Butterfly Picture (Yard sale 1.00 Original tag on back $100.00)
Decorating has to be one of my favorite things to do. So with summer in full swing I decided to re-decorate the living room,  Ok, Ok so I re-doctored the front entry-way the living-room and currently working on the front porch and dining room. Oh and the back porch. (hey, at least, I didn't move all the furniture around... just most of it) So I thought I would share what I did in the living room. 




This was on the wall but we took it down when I was changing things up and unwittingly placed it here and then I liked it so I left it. We bought it about two years ago at Hobby Lobby (Love that place!)on clearance. Sorry, can't remember what we paid for it.


On the left side of the mantle: The wreath I made this Spring out of our grape vines. Then wrapped Burlap ribbon (found at Wal-mart or as we call it Wally-world) around it. Added a yellow flower (Hobby Lobby) and blown eggs (compliments of the lovely ladies in the backyard.) Apothecary jar (Ross) filled with blown eggs (quail and chickens also compliments of the ladies out back and one broken Robins egg found by my wonderful sister who knew I would have the perfect use for it).



On the right side of the mantel: Metal Bowl/Basket (auction) Apothecary jar filled with yellow flowers (Hobby Lobby) and feathers (Found them in the yard) Birds nest (Found while cutting the hedge) filled with my blown Quail eggs. 
And that's it! What do you think? 





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.

Ingredients:

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

Directions:

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

Chill and Enjoy

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

Ingredients:

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

Filling:

 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. 

Glaze:

1 egg yolk
1 tbsp water

Directions:

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.

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

Ingredients

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)

Directions:


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. 
Cool. 
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.

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. 

 Salad

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)

Directions:

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.


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:

Ingredients:

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

Blend 

 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.

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