Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste


1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)


Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Blackberry Cream Pie Recipe

Who is lucky enough to have fresh blackberries? Anyone? I’m not counting Kroger’s blackberries or any blackberries from a store. Road side fruit, okay… well I have got to be the luckiest person of all. Wild blackberries are everywhere on my farm and this year we had a bumper crop of them. My family (excluding all of the lazy lumps:) goes blackberry picking annually and this year, more than ever,  we were completely decked out for whatever might come our way.  We’ve found that the bigger the berries, the bigger the thorns. So, we had over-sized carhart coats, carhart pants, boots, baseball caps, bug spray, leather gloves in case of poison ivy… you name it. :) I thought that it was exceedingly gratifying to tromp through the thorns and not be bothered by them in the least. Anyway, you might be wondering why my family and I make such a strategical strike when it comes to blackberry picking. The simple answer is this: often we use them to make wine or jam and any other sweet edible treats. So we want a lot of them.

I guess I should  apologize to those of you who have blackberry bushes as well, though, because I was late to get this recipe out. I meant to publish it during the blackberry season so that it could be used, but now the season is looooooong gone… oh well. Maybe you can just keep this recipe in in mind (I know what you’re thinking right now: “For a year? Sure, Katy… whatever.”) or you can experiment with other berries. Raspberries would probably work well. :)

As for how this recipe tastes… well isn’t the selling point that there are blackberries? Come on, that alone pretty much guarantees that it’s a good recipe! Okay so the berries give this pie SO MUCH FLAVOR! I love it! The custard is a very nice creamy complement to the berries and a crumb top is always a nice touch. Not to mention the crust that I usually use is, as always, flakey and buttery. So over all, this pie is bursting with the essence of summer!

Blackberry Cream Pie Recipe (from Rockin’ Robin’s Cooking Mexican Recipes):

For the Crust (from Betty Crocker):

1/3 cup butter

1 cup flour

1/2 tsp. salt

2-3 tbsp. water

For the Filling:

3 cups fresh blackberries

1 cup sugar

1/3 cup all purpose flour

1/8 teaspoon salt

2 eggs beaten

1/2 cup commercial sour cream

For the Topping:

1/2 cup sugar

1/2 cup all purpose flour

1/4 cup (1/2 stick) butter


1. Preheat the oven to 350 degrees and set out one ungreased pie plate.

2. For the Crust: I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.

3. Gather dough into a ball and roll it out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into the plate and unfold. Then press it firmly against the bottom and side. Cut off any excess dough, leaving about one inch of dough hanging off of the pie plate’s lip. Fold the dough under and flute. Place 3 cups blackberries in pastry shell. Set aside.

4. For the Filling: Combine sugar, flour, and salt in medium bowl. In a separate bowl, stir the sour cream and egg together until smooth. Combine the flour mixture and the egg mixture and mix until smooth. Pour all of the filling over the blackberries in the pie plate.

5. For the Topping: Stir the flour and sugar together before cutting the butter into the flour sugar mixture. Using your (washed) hands or a pastry blender, mix until the topping is crumbly and coarse looking. Sprinkle the mixture over the filling and bake the pie for 50-55 minutes, until lightly browned.

6. Enjoy warm with a scoop of vanilla ice cream! (The ice cream complements the flavor of the berries really nicely for this recipe.)

Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

This Recipe is really, really easy and quick to prepare.  I will let you know, however, that it is not a last minute recipe, because it takes a little while to cool and refrigerate it. Anyway, I like this recipe quite a bit.  It has a sweet, syrupy sauce and a vanilla pudding-like consistency. Not to mention that it has the Authentic Mexican Stamp of Approval from my sister. :)

At the Epiphany, my sister and I made a bread called Rosca de Reyes (Three Kings Bread)  that had a small baby Jesus doll in it. The tradition is that whoever receives the piece of bread with the Jesus doll in it has to make Tamales for everyone when the Festival of the Virgin of  Calendaria starts. My Dad found the doll in his bread, so at the start of the Festival of the Virgin of Calendaria, he made Tamales for everyone. We made an authentic Mexican night out of it  and my sister and I made this flan for dessert. What I found most hilarious, though, was that my brother who does not even like desserts (he would much rather snack on raw carrots) loved  the flan! He had two servings of it and found out the next morning , to his dismay, that the flan was almost gone.

Vanilla Flan Recipe (from Yucatecan Cuisine):

1 1/2 cups white sugar

6 Tbsp. water

8 eggs

1 can (14 oz.) sweetened condensed milk

1 can (14 oz.) evaporated milk

1 cup regular milk

1 Tbsp. vanilla


1. Preheat the oven to 350 degrees and set out an ungreased 8 inch round pan that is 3 3/4 inches deep.

2. Cook sugar and water  over medium heat until the mixture melts and turns a golden brown.  Pour the sugar/water mixture into the prepared pan and allow the sugar to cool, patting down any bubbles or uneven areas that form as it cools.

3. In a large bowl, beat eggs, milk, evaporated milk, sweetened condensed milk, and vanilla together until well blended. Be sure that the egg/milk mixture is still thoroughly mixed before you pour it into the prepared pan, otherwise, the flan will bake unevenly. Pour the egg/milk mixture into the prepared pan and set the pan onto a cookie sheet.

4. Bake the flan for 60-65 minutes or until the top turns a golden brown. It will be a little bit like jelly when you take it out, but it should not be runny. Allow the flan to cool for 1 hour.

5. When the hour is up, flip the flan onto a platter and put it into the refrigerator until you serve it. Remember to scoop the syrup back over the flan before you serve it.

6. Bon appetit! Er, I mean… Buen  apetito!

Happy Fat Tuesday!!!

Rosca De Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

Rosca de Reyes (Three Kings Bread) Recipe

A few adjectives can sum up this bread: sweet,  tasty, time consuming. It’s taste is wonderfully gentle and sweet and it could be a breakfast, lunch, dinner, or dessert. I highly recommend it, although I will tell you that it’s a time snarfer. (Don’t you love all this wonderful vocabulary?)

This Mexican sweet bread is typically made for the celebration of the Epiphany. The tradition is to hide a plastic baby Jesus doll in the bread and whoever finds the doll has to make Tamales for everyone at the end of the month. Wouldn’t you know it, the plastic doll that we put in ended up in one of the pieces of bread shown above (the piece with the sweet pasta strip and single slice of fruit, to be exact).  I changed the recipe a bit by inserting a cream cheese filling that I was told was pretty typical in Mexico. Also, I must give credit where due: my sister was hoping to be a credited helper on this recipe, and she  was very helpful, so I can’t take all the glory for myself.

Rosca De Reyes (Three Kings Bread) Recipe :

(Adapted from Mexico in my Kitchen)

1/2 cup of warm water

4 1/2 teaspoons of dry active yeast

4 cups all purpose flour

3/4 cup of sugar

3 large whole eggs

4 egg yolks (mix with 2 Tablespoons of water)

1/4 teaspoon salt

1 1/2 Tablespoon orange extract

3/4 cup (1 1/2 sticks) unsalted butter, softened 

freshly grated orange zest from one orange

For Filling:

1 pkg. (8 oz.) cream cheese

1/4 cup white sugar

1 tsp. vanilla

For Sweet Pasta:

The “sweet pasta” strips are the cookie-like strips that you see on the top of the bread.

1 egg yolk

3/4 cup of all purpose flour

6 Tablespoon margarine, softened

1/2 cup of confectioner sugar

For Egg Wash:

1 egg (beaten)

1 Tbsp. heavy cream

Fruit for Top :

Obviously you won’t be able to use all of these fruits, but you can mix and match. These are just my recommendations. 

candied papaya

candied figs

candied prunes

candied mango

candied pineapple


I know, it never ends…

white sugar, for sprinkling

1 small plastic baby Jesus doll


1. Pour warm water into a bowl, and sprinkle with yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup of the flour, and cover the bowl with a clean towel. Let stand in a warm place until doubled in bulk, about 25 minutes.

2. While letting yeast/flour mixture,  mix the flour, eggs, sugar, orange extract, orange zest, salt and butter in a large bowl. Mix until crumbly. You can mix it together with your hands if you like… it worked well for me.

 3. Add yeast mixture to the bowl and mix. The dough will be sticky. Place dough on a floured surface and start kneading until the dough is smooth and elastic. It will take about 15 minutes to get this results.

4. Place dough in a greased, large bowl and cover with a clean towel. Let dough stand in a warm place until doubled in bulk, about 1 and 1/2 hours.

5. While the dough rises, mix the margarine and confectioners sugar until creamy. Then add in the flour and egg yolk. Mix until smooth. If the mixture is to soft to roll, refrigerate the mixture until you think that you can work with it. Roll it out on a lightly floured surface and cut into strips. (The dough is supposed to be rolled out super thick and cut into relatively short strips.) Then chop the candied fruits of your choice to preferred size.

6. In a small bowl, beat cream cheese, sugar, and vanilla together until smooth.

7. Preheat the oven to 400 degrees, with rack in lower third. Turn dough out onto a floured surface, and knead a few times. Roll it gently into a long rectangle. Then spread the cream cheese up the middle and fold the dough over the filling and pinch it to seal. Pinch the ends shut as well. Move the caterpillar of dough to a large & greased baking sheet, and loosely cover with aluminum foil. Let rise in a warm place for 45 minutes.

8.For the egg wash, whisk egg and cream together. Brush the dough with the egg wash. Place the sweet pasta strips on the top of the dough. Sprinkle with sugar and bake for 5 minutes. Place dried fruit slices on the top of the bread. Then bake for 5-10 more minutes until bread is a nice golden brown color. The time will vary depending on your oven.

9. Let the bread cool for about 10 minutes before inserting the plastic baby doll in the bread from the bottom of the loaf-ring-thingy. Don’t tell anyone where it is or that the doll is even there. Whoever finds the doll in their slice of bread has to make Tamales for everyone at the end of the month!

10. Enjoy! (Whewy!)