Dublin Dr. Pepper Ribs, Taquitos & Flour Tortillas

Oh, what is that you ask? That is a homemade tortilla, recipe from Alexandra's Kitchen. They are AAAHmazing and so simple to make. I saw a few recipes that called for lard but chose this recipe because it called for butter instead. (I have a really hard time buying and cooking with lard.)

Mike ordered Dublin Dr. Pepper marinated ribs for dinner Friday night at the Ranch and we made taquitos out of the leftover rib meat and eggs that we ate on these delicious flour tortillas.

I didn't have any problems with this recipe even though it was the first time I tried it. I cooked them on our griddle pan and it went totally smoothly, no burned tortillas at all. I do need to work on rolling them out just a tad thinner and they could have been a little rounder... we'll just say they were abstract. I also prepared the dry ingredients/cut the butter in using my food processor which I think is a lot easier than doing it by hand with knives or a pastry cutter. Next time I am going to try swapping in whole wheat flour for half the flour content and see what happens!

Birthday!

Today is my birthday! Mike and I had a great dinner with our friends at the Ranch over the weekend and came back to our house for strawberry cake with funfetti icing (made by Ann!). We had such a great time! Thanks everyone for joining us and for the great gifts!

Chicken Piccata

Mike and I made chicken piccata for supper Sunday. It was a quick dish that could be made on a weeknight if you have chicken in the refrigerator. I served it with a thin spaghetti and green beans (for me) and corn (for Mike). (We can't seem to ever agree on one vegetable!)

ingredients
2 thin, boneless skinless chicken breasts
salt &pepper
1/2 cup flour
1 egg
3/4 cup italian bread crumbs
olive oil
3 tbsp butter (divided use)
1/4 to 1/3 cup lemon juice (juice of 2 lemons)
1/2 cup of white wine (nothing too sweet)
fresh parsley for topping, optional
1/2 package thin spaghetti

directions
Preheat your oven to 400 degrees. Place a cookie cooling rack on top of a 13x9 sheet pan.

Set water for noodles boiling. They should be ready just as the sauce is ready.

Sprinkle a small amount of salt & pepper into the flour. Bread your chicken starting with the flour, egg, and then the bread crumbs. Place a shallow saute pan over medium to medium high heat and pour a small amount of olive oil into it, just enough to cover the bottom of the pan. Cook the chicken in the saute pan for about a minute on each side, just enough to make the breading golden and crispy. Place the chicken on the cookie cooling rack and place the cookie cooling rack with 13x9 pan into the oven for 10 minutes or until chicken is cooked through.

In another small saute pan, melt 1 tablespoon butter and add the lemon juice, wine, salt & pepper. Bring to a boil and and let reduce by half, 3 to 4 minutes. Lower heat to medium low. Add in the remaining two tablespoons of butter. Stir until incorporated. Add in the cooked noodles and stir, cooking slightly until the sauce and noodles are well incorporated.

Serve noodles with chicken. Top with parsley (optional).