Italian Chicken Wraps

This is another contribution from Heather.

Meat marinade:

1 tsp thyme

1 tsp oregano

1 tsp basil

Juice of ½  lemon or about 4 Tbs of lemon juice

2 Tbs olive oil

2 chopped cloves of garlic

Salt and Pepper to flavor

Ingredients:

1 lb of ground chicken

½ lemon (2nd half of lemon)

Spinach

1 chopped tomato

Mozzarella cheese

Flour tortillas

Marinate ground chicken for at least 10 minutes with Meat Marinade.  Place ground chicken in skillet on medium heat.  Breaking meat into small pieces like taco meat, cook thoroughly. Squeeze second half of lemon on to chicken or about 4 T.  Salt and Pepper to taste.

Fill tortillas with spinach, chopped tomatoes, and mozzarella cheese.  Place in greased 9x11 pan.  Bake at 350° about 5-10 minutes until cheese is melted and spinach is wilted.

Serving size:  2-3 tortillas per person

Limoncello

Heather made this for Christmas and it was wonderful.

1 half gallon of everclear

750ml of Smirnoff vodka

35 medium size lemons washed and scrubbed

Dump alcohol in to a clear glass container with a good lid.  Peel lemons with a potato peeler and scrape any white pith with a paring knife.  Add lemon peels to the alcohol mixture as they are trimmed.  When all the lemon peels are added, close the jar tightly and put in a pillow case to keep dark.  Swirl every few days, especially the first couple of weeks.

The Longer the lemon peels soak the better.  2-3 months is best.  When the lemon peels get hard like a potato chip, it’s time!  Strain out the lemon peels and put the lemon liquor back in to the glass jar.  In a large sauce pan boil 6 cups of sugar and 6 cups of water to make a simple syrup.  Chill first before adding to the alcohol.

Find good bottle that seals tight and bleach with cold water, rinse with warm.  Funnel limoncello into each bottle and store in the freezer.  Serve very cold.  Will not freeze!  Enjoy!