Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

This is a Classic Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese is deliciously yummy.

It’s an easy and simple side dish to bring together, and everybody at your dinner table will love having seconds.

Once prepared, you will have yourself a salad bowl mixture of delicious appetizing flavors from sweet to tart to savory.

This broccoli salad makes for a wonderful bring along dish to parties, picnics, potlucks, and barbecues.

Close up of a salad spoon with Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

With the most most basic ingredients found in any pantry, this broccoli bacon salad is great any time of the year.

More About Broccoli and A Recipe

The Broccoli – Essence of Real Food

Chopped Broccoli Tomato and Bacon Salad

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Salad Ingredients

4 cups broccoli florets

8 slices smoked bacon, cooked, crumbled

1/2 cup red onion, chopped

1/2 cup dried tart cherries, option to use cranberries

1 cup Sharp cheddar cheese, cut into small cubes

Chopped Red Onions – Dried Tart Cherries – Sharp Cheddar Cheese

Salad Dressing

3/4 cup real mayonnaise

2 tablespoons white wine vinegar

1/4 cup sugar – optional to use 1/2 cup real maple syrup

Salt and ground black pepper to taste

Preparing Dressing

In a small mixing bowl or measuring cup, combine mayonnaise, white vinegar, and sugar and whisk until well-combined. Set aside.

Salad Dressing: Mayonnaise – White Wine Vinegar – Granulated Sugsr

Preparing Salad

In a large skillet over medium-high heat, add bacon and cook until crispy, but not burnt.

Remove from skillet and transfer bacon to a plate with a paper towel to absorb bacon fat.

Set aside to cool, then crumble before adding to salad.

Chopped Cooked Bacon

To a large salad bowl add desired amount of dressing.

Next add the chopped broccoli florets, crumbled bacon, chopped onions, dried cherries and cubed Cheddar cheese. Mix until well combined.

Plate and serve with your main dish or as a stand alone dish.

A plate of Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Bruschetta with Chicken Salad & Cheddar Cheese

In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based.

An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning that is safe and healthy.

One of their posts is – Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.

The article goes on to say, “Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.”

Here is a photo of Healthy Canning’s Bruschetta in a jar. It’s a delicious looking canned tomatoes with wine, and herbs.

Check Out Healthy Canning For Healthy Recipes and How To Safely Can Them

What Is A Bruschetta

Actually though, a tomato based Bruschetta is unheard of in Italy.

As this image shows, a product of Italy jarred sweet peppers offered as a Bruschetta topping.

In Italy, a Bruschetta is an antipasto dish starter that is prepared with toasting or grilling bread (typically Italian bread) and rubbing it with garlic and topped with olive oil and salt.

In other words, a Bruschetta is a fancy way of saying, “put it on toast”.

Toppings for a Bruschetta can include, Healthy Canning’s canned tomatoes, wine and herbs or vegetables, fruit, beans, cured meats and cheese.

Or try this Sweet Tomato Chutney as a Bruschetta topping. It is made with Roma and heritage orange tomatoes, garlic, sweet onion and spices.

The recipe featured is sliced whole wheat French bread Bruschetta topped with a chicken salad and cheddar cheese.

Bruschetta can be served hot or cold, and is always a quick and easy appetizer to any casual meal.

History of Bruschetta

Bruschetta originated in Italy during 15th century.

The dish though, can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

Typically, bruschetta is served as a snack or appetizer.

It can also be made for brunch, or prepared and taken to parties, dinner gatherings and potlucks.

Bruschetta with Chicken Salad & Cheddar Cheese

For the Bruschetta

1 loaf whole wheat Italian or French bread, sliced thick, about 1 1/2 inch slice

1/2 – 1 cup olive oil

1 teaspoon Harissa seasoning, optional

Salt and black pepper to taste

Brush olive oil onto bread slices, one side only.

Next sprinkle some Harissa seasoning over olive oil brushed bread slices.

Place bread into a large iron skillet and place skillet under broiler and broil bread until lightly toasted.

Remove skillet from heat and set toasted bread aside.

The Cheese

1 slice mild cheddar cheese per bread slice

The Salad

2 cups cooked shredded chopped chicken breast or shredded chopped rotisserie chicken

1/3 cup mayonnaise

2 tablespoons sweet pickled relish

1/2 cup chopped celery

1/4 cup chopped white onion

salt and pepper to taste

In a large bowl place all prepared salad ingredients and mix until well combined.

Spoon 2 or 3 heaping tablespoons of salad on to bruschetta.

Next top bruschetta and chicken salad with a slice of cheese.

Place and arrange bruschetta slices with toppings into a large cast iron skillet.

Put skillet under high heat broiler until cheese is melted and bubbling a little but not burnt.

Plate bruschetta and eat alone or with a side dish of your choice. Here bruschetta is plated with a broccoli slaw.

Want a fruity chicken salad to top your Bruschetta? Then you love preparing this Mango Guacamole Chicken Salad.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Why make your own salad dressing?

Because – Homemade tastes better!

Store brands are often watered down with, well, water, and other cheap ingredients, like corn syrup, thickeners, and other ingredients called fillers – and that is exactly what they do – they don’t even add flavor but are added just to fill the extra space in the jar.

Salad dressing or a vinaigrette can easily be brought together in a matter of minutes with ingredients you likely already have in your pantry.

More Homemade

Who doesn’t love…

Burritos With Homemade Flour Tortillas

Homemade Mayonnaise with Avocado Oil

Leafy Green Salads With Homemade Cheese

Having on hand in the kitchen a bottle of different vinegars such as balsamic, red wine, apple cider, distilled white and rice, is plenty for a variety of homemade salad dressings and vinaigrettes.

Depending on the dressing or vinaigrette you want to maker only requires one of the vinegars above with some olive oil and other fresh ingredients.

Such as fresh herbs, sour cream, buttermilk, and even fresh fruit. among many others.

Remember, a homemade salad dressing is easy and comes together in minutes! It tastes delicious and avoids the additives in store-bought dressings.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

3 cups romaine lettuce, chopped

1 red apple, cored and sliced thinly with skin

2 tablespoons dried cranberries

2 tablespoons pecans, cut each half pecan in half

3 tablespoons crumbled goat cheese (can also use feta or sharp white cheddar cheese)

Do you know the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Maple-Apple Vinaigrette Dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1//4 teaspoon ground black pepper

Add ingredients to a jar, screw on lid and shake till well combined.

In a salad bowl, add prepared vinaigrette.

Next add leafy greens, apples slices, dried cranberries, pecans and goat cheese, toss until well combined. Plate and enjoy.

Try these salads with a homemade salad dressing…

Fresh Basil Raspberry and Goat Cheese Salad

Citrus Fennel and Avocado Salad

Baja Citrus Chicken Bowl

Kale For Salads Soups & Side Dish – recipes included

Kale For Salads Soups & Side Dish – recipes included

Kale is a leafy, cruciferous vegetable that is rich in nutrients. It comes in so many varieties, and in flavor variations as well.

Kale leaves can be white, red, purple and green. With either flat to curly-leaf edges.

There are 8 varieties of eatable kale and they include:

  • Curly Kale
  • Lacinato Kale
  • Red Russian Kale
  • Siberian Kale
  • Chinese Kale
  • Redbor Kale
  • Premier Kale
  • Walking Stick Kale
Red Kale Beets and Sweet Cilantro Vinaigrette

Depending on the variety, the flavor of kale can be a sweet to nutty sweet flavor or a peppery slightly bitter flavor.

The stems and ribs of the leaves are tougher and even more strongly flavored than the leaves themselves.

Most recipes will call for removing the stem and rib before adding it to the dish.

Moroccan Three Bean and Kale Soup

Baby Kale verses Large Kale

If you want to a salad using kale, use what is packaged as “baby kale.” The leaves are harvested small and have a milder flavor.

Save the larger leaves for soups, stews, and other cooked dishes.

Large Kale For Adding To A Pot Of Soup

You can also use them as substitutes for spinach or cabbage to add variety to the flavor of your favorite dishes.

Benefits Of Eating Kale

Kale offers a range of health benefits for the whole body.

Kale has a wide range of nutrients that can help prevent various health problems.

The leafy green contains fiber, antioxidants, vitamins C and K, and including minerals like calcium and iron.

Red Kale Cannellini Beans and Chorizo Soup

Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.

These toxins, known as free radicals, are unstable molecules. If too many build up in your body, they can lead to cell damage. This could result in health problems such as inflammation and diseases.

Kale and other green vegetables that contain chlorophyll can help prevent the body from absorbing heterocyclic amines (Source).

These are chemicals that occur when you grill or cook meat at a high temperatures.

A cup of cooked kale provides almost five times an adult’s daily need for vitamin K, around 15–18% of their calcium need, and about 7% of the daily phosphorus requirement.

Some research has reported that a high intake of vitamin K could help reduce the risk of bone fractures. Vitamin K is also needed for blood clotting.

Cider Braised Chicken With Apples and Kale

Try these recipes with:

Cranberry Walnut Mandarin Orange Salad

Cranberry Walnut Mandarin Orange Salad

Fruit salad just got more delicious with this cranberry mandarin orange and walnut salad.

Apart from the sugar, it’s full of healthy ingredients and certain to be popular on your dinner table.

Close-up Cranberry Walnut Mandarin Orange Salad
Close-Up Detail of a Cranberry Walnut Mandarin Salad

Healthy Fresh Cranberries

Cranberries are small, hard, round, red fruits with a flavor that many describe as both bitter and sour.

They grow on vines in freshwater bogs, mostly in the northern United States and southern Canada.

They’re related to blueberries and wintergreen.

Native Americans first used them for food, fabric dye, and medicine. Sailors used to eat them to prevent scurvy while at sea.

Just one cup of raw fruit has this much vitamins and minerals:

  • 25% RDA of vitamin C
  • 9% RDA of vitamin A
  • 8% RDA of vitamin E
  • 6% RDA of vitamin K
  • 8% RDA of vitamin B-complex
  • 2% RDA of potassium
  • 1% RDA of iron and calcium
  • 16% RDA of manganese
  • 7% RDA of copper

Cranberries also have these antioxidants:

  • Quercetin
  • Myricetin
  • Peonidin
  • Ursolic acid
  • A-type proanthocyanidins

Fresh cranberries are 88% water as well.

Healthy Thyme

Thyme is an herb that can add so much flavor to a dish with so many health benefits.

The scent of thyme can boost your mood by the wonderful smell it gives off.

Cooking is relaxing, and when you remove the leaves from the stems, a wonderful order is admitted and that smell relaxes your mind even more.

Eating thyme can help lower heart rate and blood pressure.

The natural oils of thyme can also help repel mosquitoes.

Other Ingredients

This salad also supports digestion with celery and walnuts.

And consummation of both have been linked to lower blood pressure and cholesterol levels.

Cranberry Walnut Mandarin Orange Salad

Spoon of Cranberry Walnut Mandarin Orange Salad over a floral serving dish

3 cups fresh cranberries, washed well

2 cups celery, sliced thinly

3 mandarin oranges, peeled, separated into segments

1/8 tsp. Himalayan salt

2/3 cups sugar

1/2 lime, juice and zest

2 Tablespoons fresh thyme leaves, roughly chopped + more for garnish

1 cup walnuts, chopped

Put the cranberries in a food processor and pulse about 30 seconds into a ground mixture.

Transfer to a large mixing bowl.

Add the celery, oranges, salt, sugar, lime juice, zest and chopped thyme. Toss and blend folding together all the ingredients.

Refrigerate a couple of hours before serving.

Refrigerator a glass bowl of Cranberry Walnut Mandarin Orange Salad
Refrigerating A Bowl Of Cranberry Walnut Mandarin Orange Salad

Gnocchi & Chicken Vegetable Soup

Gnocchi  & Chicken  Vegetable  Soup

Gnocchi is an Italian dumpling made from potatoes. They are small, deliciously light, and tender.

They go with just about any sauce. Favorite flavors among many who enjoy eating this Italian dumpling includes Basil pesto, spinach and cheese.

A dish of Gnocchi is usually eaten as a first course, but can also serve as a side dish to a main course.

Try This Main Course Dish – Oven Roasted Gnocchi with Sausage and Peppers

This homemade gnocchi chicken vegetable soup is the perfect comfort food.

It’s creamy, hearty and very delicious. It only takes one pot and 30 minutes to make.

Gnocchi & Chicken Vegetable Soup

1 tablespoon olive oil

1/2 yellow onion, diced

1 cup carrots, sliced, diced or shredded

1 cup celery, chopped

1 teaspoon minced garlic

3 chicken breasts cooked and chopped into 1-2 inch dices

4 cups chicken stock

1 pint heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

16 ounce package mini potato gnocchi – plain or a flavor of your liking – we used a Basil Pesto Gnocchi

1-2 cups spinach

Heat the oil in a large pot over medium heat. Add the onion and garlic, sauté until until the onions are translucent, about 2-3 minutes.

Next add vegetables and diced chicken and mix well with onions and garlic.

Next mix in the chicken stock, salt, pepper and thyme. Heat till soup comes to a boil then add the gnocchi and incorporate well.

After adding gnocchi boil for 4 minutes more, then turn down and simmer for 10 minutes or until you see the gnocchi come to the top of the soup.

Turn heat to low. Next add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Then add the heavy cream and stir in well.

Cook another 3-4 minutes to allow cream to warm.

Ladle soup into a soup bowl and serve before a main course or with a sandwich or salad and some cheese bread – which you can find a recipe here: Toasted Sourdough Garlic Cheese Bread

Here are some sandwich ideas to accompany your Gnocchi and Chicken Vegetable Soup –

Teriyaki Cheesesteak Sandwich

A Gourmet Grilled Cheese Sandwich

Cannellini White Bean Soup with Swiss Chard

Autumn has arrived the air has chilled and once again soup season is here.

The late Laurie Collin who wrote for the food column in Gourmet magazine, said, “to feel safe and warm on a cold wet night, all you really need is soup.”

What’s In A White Bean and Swiss Chard Soup

To start, this is a soup that is filling, low calorie, and nutrient-dense.

This soup has texture, that includes leafy vegetables, beans, and lean protein.

Not only is it fun to throw it all in the pot, but a diverse soup like this one can help promote satiety and keep you fuller longer.

The Flavor of Swiss Chard

Chard’s flavor is comparable to spinach, although this depends on what cooking technique is used.

Swiss chard can be bitter. Cooking tends to diminish the bitterness so that its earthy, sweet, almost beetlike flavor is more pronounced.

Swiss Chard is used in a variety of dishes and is just as versatile as spinach.

It’s used in salads, stir-fries, soups, casseroles, and dumpling recipes.

White Beans

White beans range in size and flavor with cannellini beans being the most popular to cook with.

The Cannellini bean is the largest of the white bean group and because of their traditional kidney shape, they can also be referred to as White Kidney Bean.

They are meatier than Navy or Great Northern beans, and they have a nutty, earthy flavor with tender flesh.

Because of their texture and retaining their shape after being cooked, makes them a perfect choice to use in salads, soups, stews, and chili.

Another White Bean Soup: Red Kale Cannellini Beans and Chorizo Soup

Nutritionally speaking, white beans are packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, zinc, potassium, and vitamin B-6.

Cannellini White Bean Soup with Swiss Chard

This soup can also be made gluten-free by substituting gluten-free pasta or orzo.

2 tablespoons olive oil

1 small yellow onion, chopped (1 ½ cups)

13 ounce cooked diced chicken sausage, (cut into half-moons) or sausage of your choice

2 garlic cloves, finely chopped (1 Tbsp.)

1 teaspoon finely chopped fresh rosemary *see note below

¾ teaspoon Himalayan salt

½ teaspoon black pepper

2 15-oz. cans cannellini beans, drained and rinsed 

4 cups chicken broth

1 dried bay leaf

1/2 cup Ditalini Pasta, uncooked

3 cups packed roughly chopped Swiss chard, stems and ribs removed *see note below

Parmesan cheese, for garnishing

Recipe Notes

* You may substitute fresh Rosemary for either thyme, tarragon or savory.

* Save Chard stems to use as part of a omelet filling – Like this one: Red Swiss Chard & Asparagus Omelette

Heat oil in a Large pot over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.

Bring mixture to a boil over high. Reduce heat to a low simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.

Stir in chard. Cook, stirring often, until wilted and slightly softened, 2 to 3 minutes. Garnish with Parmesan.

Toasted Sourdough Garlic Cheese Bread

A great addition to any soup you eat this Fall or Winter Season.

Cheese is one of the most enjoyed foods around the world and there are surely many types of it. And just as many ways to use cheese in your cooking and food preparations.

Read More Here About The: Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Using The Right Cheese

When you make toasted cheese bread, the cheese you use matters. Why?

When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.

The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.

After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.

You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.

The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.

The older the cheese or aged for a long period of time, the clumpier and harder to break down.

Choose a cheese that will melt into gooey goodness.

Here is a list of cheese choices for toasted cheese bread that will melt easily.

  • Cheddar
  • Red Leicester
  • Gruyere
  • Parmesan – grated
  • Fontina
  • Emmental
  • Muenster
  • Gouda
  • Asiago

Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.

How Cheese Is Made

Cheese is made from the milk of cows, sheep, goats, and buffalo.

Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.

The flavor and texture of the cheese depends on the bacteria used.

Toasted Sourdough Garlic Cheese Bread

Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.

• Bread

• Butter or olive oil

• Good melting cheese

• garlic cloves, minced

• After Toasting Toppings: parsley, cilantro, Basil, or chives

Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.

Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.

Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.

Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.

Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.

Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.

You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.

How To Fix An Over-Salted Soup

How To Fix An Over-Salted Soup

Salt is considered the most common ingredient in the culinary world. For thousands of years, salt has been used to preserve food and to improve its taste.

As a seasoning, salt helps to bring out the natural flavors in food. It helps to make bland foods palatable.

What You Should Know When Cooking With Salt

In small amounts salt can intensify sweetness and counteract bitter flavors in food.

Salt also aides to release certain molecules in the food making the food more aromatic.

When To Use Salt

Cooks Illustrated says that for the most even seasoning and well-rounded flavor, it is strongly encourage seasoning foods during the cooking process.

They also say that you should avoid iodized salt when cooking, as it can impart a subtle chemical flavor.

Paul Breslin of Rutgers University, who’s primary focus of study is on taste perception with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization, says that salt becomes the dominant flavor when adding it to your food at the table in place of making use of it while cooking your soup.

The salt doesn’t bind with the other flavors and leaves you with a salty aftertaste.

What can you do if you find your soup is to salty?

How To Fix An Over-Salted Soup

The following are some strategies for fixing an overly salty soup.

The easiest fix is to add more water, or stock, if your stock isn’t too salty in the first place. Add a little at a time, tasting as you go.

Chicken Vegetable Soup

This method works best for soups that are brothy rather than thick and creamy.

Starchy ingredients like noodles and rice will absorb some of the excess salt as they cook and help thicken up the soup, so you can add a little more water to further dilute it.

You can also add a potato to your salty soup and remove it after the soup is done. The potato will sock up some of salt.

A splash of acid also helps take soups from good to great.

This would include lemons, limes, vinegar, tomatoes, sugar, pickles, yogurt, and sour cream.

Curried Apple Pumpkin Soup

Of course it depends on your soup base as to which acid you would incorporate. That is, is it a thick base or watery base.

Acids like vinegar or lime, or lemon juice can cut through the saltiness, as can a small amount of sugar. This works best for soups that are just a little too salty and need some balancing.

These types of acids are also a good addition to long-simmered bean soups or rich meat-based soups.

Southwestern Black Bean and Sweet Potato Soup
Southwestern Black Bean and Sweet Potato Soup

How To Prevent Over Salting Your Soup

To prevent over salting your soup implement these cooking tips:

Season Gradually

Soups become saltier the longer they boil, as water evaporates away (salt doesn’t evaporate) so wait to adjust your seasoning and including adding salt towards the end of cooking.

A soup that is perfectly seasoned as it comes to a boil will be far too salty after 30 minutes of cooking.

South Of The Border Chicken Tortilla Soup

Taste and Adjust Several Times

Tasting and adjusting your soup when adding is important – as you will avoid over salting the soup.

Adding salt to a pot of soup

Don’t be afraid to keep tasting and adding salt a little at a time (1/8 to 1/4 teaspoon) towards the end of cooking, until the flavor is just right.

Salt Has Other Uses: The Usefulness of Salt Around The House

Burritos With Homemade Flour Tortillas

The flour tortilla is a variant of the corn tortilla and its name comes from the Spanish language meaning “small cake”.

Flour tortillas originated in the northern Mexican states of Chihuahua, Durango, Sonora and Sinaloa, where it is more suitable to grow wheat than corn.

In more recent times both the flour and corn tortillas have become both integral to Mexican and Tex-Mex cuisine.

Commercial Made Flour Tortillas

The flour tortilla production is one of the fastest growing bakery products in the United States.

This could be due primarily to the rapid growth of the Hispanic population in the US. And the demand for tortillas has bolstered over the past five years (2015-2020).

To make the tortilla a more attractive food to consumers other than Hispanics, many flour tortilla producers have added nutritional content to their products, such as including tomato, and spinach flavors.

There are whole wheat tortillas produced which have particularly attracted health-conscious consumers who view tortillas as a healthier alternative to bread.

A flour tortilla or wheat tortilla is a soft, thin flatbread from finely ground wheat flour.

The simplest recipes use only flour, water, a fat (usually vegetable oil – in Mexico it would be lard) and salt.

But commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients including lime juice.

Homemade flour tortillas are made with four simple ingredients, flour, salt, vegetable oil, and water.

Homemade Burritos Your Way

The flour tortilla is the base to preparing wraps or burritos among other preparations.

Just warm the tortilla, lay flat, and start to place the ingredients you desire in your burrito, than wrap it up and enjoy.

Burritos are one of those meals that truly never get old. Whether you prefer a spicy meat burrito or just a plain bean and cheese, there are a million ways to customize your wrap.

Use these homemade tortillas for fajitas, breakfast burritos, enchiladas, soft tacos to simply wrapping up a salad for an easy to eat lunch.