Easy Taco Braid

 Easy Taco Braid

I love making things that look complicated but are really so simple to make. Making a braid sounds difficult and time consuming but it’s a well-known secret with us cooks out there, that they are one of the easiest things you can make. Here’s a way to make tacos more elegant!  I love making this recipe for parties and get togethers. You’ll make this one over and over again.

Easy Taco Braid

1 tube Pillsbury refrigerated pizza crust

2 tablespoons olive oil

1/2 cup chopped onion

1 lb. lean ground beef 

1 pack Spicy Taco Seasoning 

1/2 cup water

1 cup Mexican Blend shredded cheese, divided

1 tomato, diced, plus additional for top, if desired

2 tablespoons unsalted butter, melted

2 cups chopped lettuce

Sour cream and taco sauce for serving, if desired

Line a baking sheet with Parchment paper. Preheat oven to 350 degrees.

Add the olive oil to a large skillet and saute onion over medium high heat until tender.  Add the ground beef to the skillet and saute until meat is no longer pink. Stir in the taco seasoning and stir until mixed in well.  If you like it very spicy, add in 1/2 teaspoon Crushed Red Pepper.  Reduce heat to low and simmer for 5 - 7 minutes.

While filling is simmering, make your braid.  First remove your parchment paper from the baking pan and transfer to your work surface. Open the can of pizza dough and lay it on the parchment. Stretch it out until it measures about 10 x 15 inches.

With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough. Place the ground beef down the center of the dough. Cover the beef with 3/4 cup of cheese and then add the diced tomato.

Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two. Fold the remaining end up and wrap the last two slices over it to secure.

Gently brush the top and side with the melted butter and sprinkle the remaining cheese on top. Carefully pick up the parchment paper and move it back to the baking sheet.  

Bake for 20 - 25 minutes, until golden brown.  Allow to cool for 5 minutes before serving.  Cover with chopped lettuce and additional tomato and cheese, if desired.

Slice and serve with sour cream and taco sauce. Enjoy!

NOTE:   Want a lighter flakier more buttery crust?  Use Pepperidge Farm Puffed pasty sheets instead of refrigerated pizza dough!  

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Ham and Cheese Pinwheels

 Ham and Cheese Pinwheels

These tasty Ham and Cheese Pinwheels are a new favorite! They make a perfect lunch, snack or appetizer! They feature a creamy Dijon spread along with sliced Swiss cheese and your favorite deli ham rolled up into and cut into these cute little pinwheels. Great to have on hand for a quick grab and go lunch! Sometimes if I get a little hungry but don’t want a huge sandwich eating one or two of these satisfies the craving. 

HAM AND CHEESE PINWHEELS

 

4 ounces cream cheese (softened)

1 tablespoon Dijon mustard

1/2 tablespoon honey mustard

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

pinch of salt and pepper

4–5 8-inch flour tortillas

25–30 slices ham 

10–15 slices sliced Swiss cheese

Lettuce and tomatoes (optional) 

 

In a small bowl mix cream cheese Dijon mustard, honey mustard, garlic powder and onion powder until combined. 

 

 

 

 

 

 

 

 

 

 

 

 

Season with salt and pepper to taste.

Spread a layer of cream cheese mixture in the center of one of the flour tortillas. Don’t go all the way to edge, leave about a one-inch border.

  

 

 

 

 

 

 

 

 

 

 

 

Top with 2-3 slices of cheese and 6-8 slices of ham. If adding lettuce and tomatoes, add them now.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tightly roll up tortilla and wrap in plastic wrap. Repeat steps until all tortillas are rolled up. Place in the refrigerator for a few hours or overnight. When ready to serve cut off ends and cut into slices. large burrito size tortillas can be used in place of 4-5 medium size tortillas. 

 

    TIPS FOR MAKING PINWHEELS 

Use 8-inch round flour tortilla shells.

Use at least 6-8 slices of ham per tortilla. If you don’t use enough ham, they won’t be thick like the pictures.

 

 

 

 

 

 

 

 

 

 

 

 

 

For best results roll tortillas tightly.  Wrap in plastic wrap and refrigerate for at least 1 hour or overnight before cutting to get nice cuts. Make a great party appetizer too!

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Chicken and Waffles

 Chicken and Waffles 

 

 

 

 

 

 

 

 

 

 

 

 

I guess it’s a southern thing. I grew up in Maryland, but I had a southern Mom that brought those southern recipes to the table.  I love making these delicious chicken and waffle sliders for guests. They are perfect for a crowd and for game day. They are the best of both worlds: crispy fried chicken and fluffy waffles, all drizzled with a kick of spicy maple syrup for an extra burst of flavor. They’re perfect for breakfast, brunch, game day snacks, or even as an appetizer at your next gathering.

Chicken and Waffles 

1 large egg

3 cups buttermilk, divided

1 1/2 cups bread crumbs

1 tablespoon seasoned salt, such as Lawry's  

1 teaspoon paprika  

2 boneless skinless chicken breasts

Vegetable oil

maple syrup

 

Pound the thick end of the chicken breasts so that it is even thickness. Cut chicken into 1 1/2-inch pieces.

Cover the with 2 cups of buttermilk and soak in the refrigerator overnight or for at least 5 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Remove chicken from bowl and allow excess to drip off. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl, whisk together egg and remaining buttermilk. Place bread crumbs into a third shallow bowl.

Coat chicken pieces in flour mixture, dip in egg mixture and coat with bread crumbs.

Pour about 1 inch of oil into a deep-sided skillet. Heat to 360 degrees or until oil sizzles when you drop a pinch of flour in.

Fry about 5 pieces of chicken at a time for 2 to 3 minutes per side. Place on a paper towel-lined plate. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Waffles

 

3/4 cup all-purpose flour

¼ cup sugar

1 tablespoon vanilla extract

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 large eggs, separated

2 cups buttermilk

 

In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and a dash of salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using an electric mixer, beat 2 egg whites (keep yolks and set aside) until stiff peaks form, 2 to 3 minutes; set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, whisk together 2 egg yolks and buttermilk and the vanilla. Add flour mixture, stirring just until incorporated. Gently fold in whites until no streaks remain.

 

 

 

 

 

 

 

 

 

 

 

Working in batches, drop 2 tablespoons each of batter on a waffle iron and cook according to manufacturer’s instructions until golden brown.

 

 

 

 

 

 

 

 

 

 

 

Sandwich the chicken pieces between two waffles, securing with toothpicks and drizzle with maple syrup. If you like it spicy, add some hot sauce to the syrup before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.