I can’t believe that making biscuits can be so easy with only 2 simple ingredients. Spreading butter and home made jam on a warm biscuit right out of the oven always has my vote. I recently discovered this recipe when I was looking to use up some whipping cream that I had left over from another recipe.

I have made this recipe several times and find that it get better each time I make it. I have discovered ways to enjoy it as a sweet or savory choice for breakfast, lunch or a light dinner.

Ingredients:

2 cups self rising flour (see tips below to make your own)

1 1/3 cups whipping cream

Instructions:

Preheat oven to 450 F.

Combine flour and cream in a mixing bowl. Stir together with a fork until it comes together adding more cream if necessary. Knead the mixture on a lightly floured surface until smooth.

Roll the dough to about 1/2 inch thickness and cut with a round cookie cutter. You should be able to get 12 biscuits.

Place biscuits on a lightly greased or parchment lined cookie sheet. Bake for 10 minutes or until the tops are lightly brown.

Tips:

Make your own self rising flour for this recipe, start with 2 cups of all purpose flour, add  1 tsp salt and 3 tsp baking powder. Sift all ingredients together.

Add some raisins or dried cranberries to the dough for a touch of sweetness.

Cheesy egg and ham biscuits:

Fry up eggs in a small amount of coconut oil breaking the yolk and cooking until it begins to set. Season with a bit of Kirkland No Salt Seasoning from Costco.  Flip over and cook  until just firm. Cut the biscuit, spread some mayonnaise on the bottom, layer with cheese, cooked egg and ham.

Tortillas spirals are such an easy way to make interesting appetizers and snacks. There are many ways of making them and there have been certain ones that we keep going back to.

We have some exciting times ahead this summer as our son is preparing to get married. Our good friends Kathee and Cam were hosting a summer themed “Jack and Jill” bridal shower for Braden and Kristen. We offered to bring an appetizer and wanted something with a distinct Indian flair that was easy to eat as guests mixed and mingled. It was a wonderful celebration with special friends and delicious food.  The tortillas spirals will now be added to our favourite recipes.

Here it is for you to check out for yourself.

Bob’s Tandoori Chicken

2 skinless and boneless chicken breasts

1/2 cup Greek yogurt

2 tablespoons coconut oil (or vegetable oil)

2 tablespoons tandoori spice powder (we use Kissan brand Tandoori Masala)

1 teaspoon onion salt

Cut the chicken breasts into approximately 1″ cubes

Combine all other ingredients together and mix well, then add in the chicken and stir.

Cover and refrigerate for at least 1 hour.

Spread the chicken in a single layer on a foil covered baking sheet and bake at 375 degrees stirring occasionally for about 20 minutes until the chicken is cooked. You want to see almost all of the liquid gone and the chicken pieces that are left absorbing moisture. Alternatively you can cook it on the barbecue using a cast iron pan, or on a sheet of aluminum foil (using the same technique of drawing in all of the pan juices).

Remove and let cool. Then chop into small pieces.

Combine together one and a half packages of cream cheese softened and 2 tablespoons Greek yogurt, then add in the chicken, stirring well.

Divide the mixture over 4 tortilla wraps, spreading the mixture evenly over the entire surface.

Roll up each tortilla tightly and wrap in plastic wrap and refrigerate for at least one hour.

Slice into approximately 3/4″ slices

Tips:

Tandoori chicken can be made in advance.

The chicken can be used as main course by serving it with a side of rice and veggies.

Use any variety of tortillas, from original, tomato to spinach.

Coriander or parsley can be sprinkled over the cream cheese mixture before rolling.