Homemade Tortillas

Homemade tortillas. Sounds like a lot of work, right? A gazillion ingredients, time, and -if you’re afraid of working with dough like me- messy. 

Wrong. So wrong.

I didn’t take any photos during because I was unsure of how they would turn out (again, dough and I tend not to get along!). It probably took me 30 minutes start to finish to make a small batch of 6 flour tortillas, including rest time. Was it messy? Absolutely, but clean cooking/baking has never been my strong suit. I thought they were a little bland on their own; Mark thought they were perfect… It didn’t matter since I served them drowned in enchilada sauce and cheese anyway! If you like your tortillas perfectly round and uniform, this isn’t the project for you. I just love knowing these are fresh and not full of preservatives. They’ll keep in the fridge for a week after cooking. Give them a try next time you’re craving Mexican! 

Ingredients:

  • 2 cups flour (I used all-purpose, but you could easily healthy these up by using whole grain), plus more for rolling out
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 tablespoons olive oil 

Directions:

In a large bowl, combine the flour and salt. Add the water and oil, stirring just until combined. Roll dough onto a well floured surface and knead 10-12 times, or just enough to form a smooth dough ball. Cover and let rest for 10 minutes. Pinch into 6 even portions (the recipe I used said 8, but I felt like they would have been too small). On a lightly floured service, roll each dough ball out into a 7-8 inch diameter round. Again, these won’t be perfectly round unless you trim them- up to you. I kind of enjoyed the imperfectness of them! Now spray a medium-large skillet (whatever you have that’ll fit the size of tortillas you’ve made) lightly with cooking spray and heat over medium-high heat. Place a tortilla in the skillet, cooking just until bubbles start to form, then flip and repeat on the other side. Repeat until all tortillas are cooked. 

Voila! You’ve got chewy, homemade receptacles for tacos, burritos, enchiladas… Whatever your heart desires! Perfect with an icy cold margarita. Just sayin.
Recipe from Taste of Home.

Apple Harvest Salad

The air is getting a bit crisp around here, and our tendency to gravitate toward heartier fare isn’t far behind. This is a great lunch or dinner option when you want to fill up but don’t necessarily want to feel like you’re indulging in some unnecessary calories. 😉 I just love the crunch of the apples alongside the tenderness of the chicken in this salad, plus it’s packed with add ins to keep your tummy happy but not stuffed. I even really enjoy the dressing and I’m not a fan of balsamic vinegar on a normal basis! It’s also just a really beautiful dish full of fall colors and flavors… Can’t beat it. Give this a try next time you need a quick, satisfying meal. 

Ingredients:

  • 1 boneless, skinless chicken breast
  • 3 cups salad greens of your choice
  • 1/2 cup quinoa, rinsed, drained, and cooked 
  • 1-2 medium apples, cut into chunks 
  • 1 tbsp pepitas or sunflower seed kernels (whichever you have on hand) 
  • 1/4 cup walnuts, chopped 
  • Sprinkle of crumbled goat cheese 
  • Salt 
  • Pepper
  • Herbs de Provence 

For the dressing:

  • 1 tsp shallot, minced
  • 2 tbsp balsamic vinegar 
  • 3 tbsp extra virgin olive oil
  • Pinch of salt and black pepper

Directions:

Season your chicken breast with the salt, pepper, and Herbs de Provence. Inhale those herbs, because mmmmm…  

 

Then dice into cubes. Add a splash of olive oil and a pat of butter to a medium skillet over medium-high heat, then add chicken to the pan. Cook until well-browned, then remove to a plate and set aside to cool slightly. 

While your chicken is cooking, rinse your lettuce and chop your shallot, apples, and walnuts. Now would also be a good time to throw your quinoa in the microwave (according to package directions) if you haven’t cooked it already.  

 

Be on the lookout for small children swiping your produce mid-prep… Cute little stinker.  

 
Combine dressing ingredients in a squirt bottle and shake well. Add greens to salad bowl or individual plates, then top with quinoa, apples, chicken, nuts, and cheese. Top with a spray of dressing and enjoy!  

 
Adapted slightly from Life Made Simple.

Grilled Salmon Salad with Blueberry Vinaigrette 

I’m not sure I could think of a more perfect late spring/early summertime dinner than this dish right here. Seriously, you can easily have this on the table in 30 minutes or less. If you aren’t a fan of fruit flavors in your salad, this isn’t for you- but even my “no frou-frou salads for me” hubby enjoyed this one. I think the honeyed goat cheese really kicks it up a notch, and you know ANYTHING involving a baguette gets top marks in my book. Try this one soon! 

Ingredients: 

  • ¼ cup olive oil, plus more for brushing baguette and oiling grates
  • 1½ tbsp honey
  • 6-7 oz fresh blueberries, divided
  • 3 tbsp white wine vinegar
  • Kosher salt and freshly ground pepper
  • 4 salmon fillets (about 5-6 oz. each)
  • 1 medium yellow onion, sliced into ½-thick slabs (rings intact)
  • 1 demi baguette, thinly sliced on the bias
  • 6-8 cups mixed salad greens
  • 2-3 oz honeyed goat cheese (you can also drizzle some honey into plain goat cheese and mix together if that’s what you have handy!)

Directions:

Begin by making the glaze/vinaigrette. In a small saucepan, combine the ¼ cup olive oil, honey and 4 ounces of the fresh blueberries over medium heat. Stir occasionally, until the blueberries are releasing their juices, about 5 minutes.  

 Remove from the heat and puree until smooth with an immersion blender or food processor. Reserve 3 tablespoons of the mixture for brushing the salmon pieces. Add the white wine vinegar to the remaining blueberry mixture and whisk until incorporated. Season with salt and pepper to taste.  

 Slice the baguette, brush both sides of the pieces with olive oil, season lightly with salt and pepper, and set aside.  

Baguette slices… my kryptonite!

Heat the grill to medium high heat. Slice your onion, brush both sides with oil, and season with salt and pepper; set aside Brush the salmon pieces evenly with the reserved blueberry mixture on the skinless side of the fillets.  Once the grill is heated, oil the grates with additional olive oil. Place the salmon pieces on the grill, skin side down first. In addition, add the onion slabs to the grill. Let the salmon cook until the skin is crisp and darkened.  

  

  Carefully flip the salmon once so that the glaze side is down, then flip the onions. Once browned, remove the onion slices to a cutting board and coarsest chop. Continue to cook the salmon until the glaze side is blackened and the internal temperature registers 135˚ F on an instant-read thermometer. Once finished, carefully remove to a plate and let rest. 

 
I lost a chunk to the grill…. Whoops! 😁 Once both the salmon and onions are off the grill, add the baguette slices in a single layer. Grill for a minute or two, then flip once and grill until browned. Remove to a cutting board and coarsely chop for croutons.  

 I have a big acacia salad bowl we like to use, but of course you can plate these individually if you prefer. 😊 Put salad greens into the bowl then top with additional fresh blueberries, the grilled onions, grilled baguette pieces, honeyed goat cheese, and give it all a toss.  

Serve, topping with a piece of salmon and a drizzle of the blueberry vinaigrette. Serve immediately. Devour. 😉  

 

Recipe from Annie’s Eats.

Restaurant Review: La Mulita

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I currently have a backlog of at least a week’s worth of recipes to write up and post, but y’all, I would be morally remiss to go another second with telling you about La Mulita. If you pay attention to the Indianapolis restaurant scene, you’d surely heard of or been to Delicia. La Mulita is the cantina/little sister to this fabulous restaurant (or so I’ve heard; it’s on the short list of places to try next date night). Open every day but Monday, La Mulita serves a fresh take on Mexican street food with an excellent beer, wine, and cocktail menu. More on that later! The dinner menu, which begins at 3 pm, has slightly fewer options- but we were in no way disappointed.

We started with an order of guacamole at Mark’s request. One bite and he proclaimed, “I. Love. This place.” Even I was a fan, and I don’t go crazy for guac/dips in general. Now let’s talk about drinks…
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This little beauty in particular. You guys, this is HANDS DOWN the best margarita I’ve ever had! I’m not sure if it was the agave nectar or orange blossom water that added a hint of sweetness to the traditional limey flavor of a classic marg, but WOOOO. I can’t wait to go back to have another!
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We decided to get another appetizer, settling on the croquetas de pollo. I described it to a friend as kind of like a chicken hush puppy. Either way, they were delicious, as was the serrano aioli that came with them.
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The kid’s menu is small-ish, but I’m guessing they don’t see much of the munchkin crowd as they only had 1 high chair. 😂 We ordered our little dude a cheese quesadilla, which came with a side of plantain chips. Our server was super sweet and made sure it came out before our entrees- always important when dining with a toddler. It was a good size and tasty! All of the Dailys approved (Mom and Dad had to taste test, of course!).
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For entrees, Mark ordered the tamales oaxaqueños. Chicken tamales with mole sauce, crema, and queso cheese, he felt the mole was a bit bitter but overall enjoyed the dish. He said the Tamale Place has better tamales, but that it didn’t spoil the experience for him. I found them delightful and even ate his leftovers at work the next night.
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I opted for the cochinita pebil cemita, or ancho pork sliders with black beans and avocado (and pickled onions, but EW. No thanks.). Holy yum town, these were awesome! I only ate 1, feeling pretty full from appetizers, but 2 would be a perfect portion if you’d opted out of apps. So flavorful! I would definitely order these again.
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For 2 apps, 2 entrees, 1 kid’s meal, 1 “adult beverage”, and 1 iced tea, our total bill was $40… Are you kidding me?! For the service, ambience, and caliber of the food, I would have glad paid well over $50. I think it’s safe to say La Mulita has easily secured a place in our top 5 fave eats in Indianapolis! Check it out next time you’re in the SoBro area… Or just make it a point to go. You won’t be disappointed!
Had to include a photo of the nugget enjoying a lime. Little weirdo loves his lemons and limes!
*Disclaimer: this was not the lime from my margarita! 😂
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Check out La Mulita’s menu here

Restaurant Review: Shoefly Public House

Full disclaimer: I started out wanting to love this place because it’s maybe a 5 minute walk from our house. Well… Closer to 10 since this little nugget decided he’s too big to be carried.

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Mark and I stopped into Shoefly for a nightcap shortly after they opened last year and knew we wanted to come back and try the food. Once I found out kiddos were welcome, that sealed the deal. They locally source most of their ingredients, and their menu changes seasonally (so alas, none of the fabulous brownie batter wontons we’d sampled previously). They also feature a constantly changing beer list, both draft and bottle with many local offerings, as well as a decent wine list.

This visit, we decided to forgo appetizers and just dove right into food and beers. I tried a Bier Brewery pilsner, while Mark opted for a Daredevil IPA. Ok on both counts… I wish I’d opted for something a little more flavorful but took the waitress’s suggestion for a light, summery beer.

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Mark has had his heart set on trying the walleye fish and chips (a mainstay on the menu). I found the pretzel flatbreads intriguing, so I decided on the Cuban pork, capocolla, mozzarella, and grain mustard option (it also comes with pickles, but those who know me know I do NOT do pickles. Barf!). Little buddy Jack got the Avalena, or grilled cheese with regular potato fries. They have an awesome selection for kids! The owner named everything on the kid’s menu after little ones in their family, which I find incredibly endearing.

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Clearly, Jack found his so yummy looking he couldn’t wait 😉

Oh my goodness. Guys, the food here is A…MAZING. My flatbread was crispy, cheesy, meaty awesomeness with a little sprinkle of green onion and parsley on top for good measure. Mark’s fish had a light, flaky beer batter and was not super greasy (that is my biggest complaint about Chatham Tap’s fish and chips, which now comes in a distant 2nd as best fish and chips in Indy) and of course, fries. Even Jack’s little kiddie meal was delicious. Thick buttered Texas toast with a mix of cheeses, grilled to perfection, and accompanied by a generous serving of their scrumptiously seasoned potato fries (I keep saying potato because they also offer sweet potato and yucca fries).

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We took advantage of their newly opened patio since the weather was particularly nice that night. The host warned us if it got busier outside another couple may be seated at the other end of our picnic table, which we said was fine as long as those people didn’t mind being seated across from a crazy, food throwing toddler. Haha! Shoefly has ample seating indoors as well, whether it be at a table or the light wood bar. They do also have flat screen TVs behind the bar, for those who are into that kind of thing 😉

Shoefly’s prices are a bit on the high side (for us anyway) for a casual dinner, but absolutely reasonable for the caliber of the meal. We will definitely be back… There were too many tasty sounding options and not enough room in our tummies! A must try if you’re in Indianapolis or surrounding ‘burbs.

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Shoefly Public House is located at 122 E 22nd St, Indianapolis, IN 46202 (right at the intersection off 22nd and Talbott St).

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Photo credit: historicindianapolis.com