Easy Homemade Tortillas

It’s Cinco De Mayo and we have an easy dinner idea for you. My kids loved it and I don’t think I will buy tortillas from the store ever again!

Tortillas are easy to make, so I really wouldn’t call it a recipe. You don’t need fancy tools and they only have 5 ingredients, so you know whats in them.


This recipe makes about 14 tortillas.

You will need:

2 3/4 cup of flour

1 teasp baking soda

1/2 teasp salt

1/3 cup vegetable oil

3/4 cup warm water

Mix the dry ingredients together and then add the oil and water and mix until it forms a ball. You can divide your dough into small 1 1/2 inch balls or you can just pinch off pieces as you go.

Warm a skillet to a medium heat.

Roll your dough ball out on a lightly floured surface until its flattened. You don’t want to stack your uncooked tortillas or they will stick together, so I roll as I go. Cook your tortillas until they start to bubble a little and then flip. They don’t take long to cook and will brown slightly.

Thats it. So easy.


Top with your favorites, we like to use  Zaycon Fresh chicken with Spiceologist Chile Margarita rub, and a little pico de gallo with avocado. Its a quick meal with lots of flavor. homemade tortillas and fried cornMy kids love it with a little bit of ranch drizzled on top.

For a few other Cinco de Mayo recipes, visit our Pinterest board.

Chicken and Lentil Bowl with Collard Greens Recipe & Giveaway | Chicken Soup for the Soul and Zaycon Fresh

Thanks to artscrackers.com we have a new healthy option for your family table! Chicken and Lentil Bowl with Collard Greens have two of our favorite ingredients! Chicken Soup for the Soul broth and Zaycon Fresh Chicken Breast!

Pin it here: https://www.pinterest.com/pin/515802963549199036/

For Zaycon Fresh orders: http://bit.ly/17cwdvw

Chicken and Lentil Bowl. Click the picture to get the recipe.

Jamaican Dr. Pepper Glazed Ham by Spiceologist

Easter is here! If you’re still looking for a ham recipe that will knock everyones socks off, then look no further than this creative recipe from our friends at Spiceologist!  This Jamaican Dr Pepper Glazed Ham is easy and oh my goodness is it delicious.  Spicologist used Rasta Rub which is packed with cinnamon, clove and allspice – all perfect accompaniments to ham.  Add in some spicy Dr. Pepper and well, you just need to make it.  A few hours in the oven going low and slow and this ham will have your house smelling amazing.

Check it out: https://www.pinterest.com/pin/515802963549092651

Skinny Baked Chicken Egg Roll Recipe: Buying Bulk Chicken Breasts from Zaycon

Who doesn’t love a good egg roll? Especially made in your own kitchen with Chicken! Check out this great recipe and Zaycon Foods story from our friend Amanda Taylor at guide4moms.com

Pin it: https://www.pinterest.com/pin/515802963549087918/

For Zaycon Foods orders: http://bit.ly/17cwdvw

Zaycon Foods and Chicken Soup for the Soul is a win for everyone!

kaylabbqZaycon Foods™, announced the launch of their relationship with Chicken Soup for the Soul Foods December 2014. It is now time for us to offer for sale several of Chicken Soup for the Soul’s food products including broths and meal builder sauces. They are available through Zaycon Foods’ unique direct-to-consumer model which emphasizes freshness, wholesomeness, and significant value by uniquely offering food that bypasses traditional retail channels.

The partnership was facilitated by Edward Martin, CMO of Zaycon Foods.“I’m excited to be able to put these two companies together and foresee the development of a valuable and long-term relationship.”

“We are working  with Chicken Soup for the Soul because it is a trusted company that shares our philosophy of offering quality, delicious food that’s premium quality at a significant value,” said Zaycon co-founder and CEO Mike Conrad. “It’s a beloved brand through its massive number of book titles and other products, and we look forward to expanding the reach of its food products by presenting them to our more than 400,000 registered users.”

“We were intrigued by Zaycon Foods’ unique business model of combining online ordering with farm-fresh foods that are delivered direct to consumers,” said Scott Seaton, CEO of Chicken Soup for the Soul Foods. “It fits perfectly with our philosophy on freshness and quality combined to promote good health and wellness.  We look forward to our products reaching a large user base through Zaycon and a long-term beneficial partnership.”

Zaycon Foods customers looking to craft a delicious and convenient meal can use the Chicken Soup for the Soul Chili Meal Builders Cooking Sauce, Sloppy Joe Meal Builders Cooking Sauce, Meat Loaf Meal Builders Cooking Sauce, or Sesame-Ginger Meal Builders Cooking Sauce which are also available through Zaycon. Other Chicken Soup for the Soul food products will soon be available through Zaycon include a variety of delicious broths and meal builders.

To explore the lineup of delicious Chicken Soup for the Soul products, please visit http://www.zayconfoods.com/products/.

About Chicken Soup for the Soul

Chicken Soup for the Soul, the world’s favorite and most recognized storyteller, publishes the famous Chicken Soup for the Soul book series. With over 100 million books sold to date in the U.S. and Canada alone, more than 250 titles, and translations into more than 40 languages, “chicken soup for the soul” is one of the world’s best-known phrases and is regularly referenced in pop culture. Today, 21 years after it first began sharing happiness, inspiration and wellness through its books, this socially conscious company continues to publish new titles, but has also evolved beyond the bookstore with super premium pet food, a line of high quality food to bring people together for healthy meals, and a variety of licensed products and digital offerings, all inspired by stories. Chicken Soup for the Soul has recently expanded into visual storytelling through movies, television and a YouTube channel. Chicken Soup for the Soul is “changing the world one story at a time®.”

About Zaycon Foods

Now delivering to nearly 400,000 registered users at more than 1,400 locations across 48 states, Zaycon Foods is “How Smart Families Buy Big & Save Big.” The innovative company offers families a better way to save on fresh meat, fish, produce, and dairy items by selling in bulk directly from refrigerated trucks. The trucks make local deliveries in the parking lots of churches, businesses and schools, enabling consumers to save an average of 35% when compared to standard retail prices. Customers are alerted to upcoming delivery dates in their area by email and social media, and place orders online via a fast and simple process. Founded in 2009, Zaycon Foods is headquartered in Spokane Valley, Washington. For more information, visit www.zayconfoods.com.

Bacon Ranch Chicken Recipe

2 Zaycon Foods products to absolutely love? Bacon and Chicken! Well how about both at one time?! See the whole recipe from our friend Jamie at someofthisandthat.com

Pin it: https://www.pinterest.com/pin/515802963548816324/

For Zaycon Foods orders: http://bit.ly/17cwdvw

Recipe: Pasta Carbonara

DSC_19898 to 10 slices of Zaycon bacon, cut into pieces
1 box good spaghetti, cooked al dente
2-4 teaspoons of minced garlic
4 of the freshest eggs you can get your hands on, beaten
Freshly cracked black pepper
coarse salt (Kosher will work fine) for pasta water
A smallish wedge of parmesan or pecorino Romano cheese finely grated (make sure you grate your own, otherwise you get that powdery coating on it and it fouls this recipe up) maybe 6 ounces?

In a sauté pan, put the cut up bacon and a little water, (1/3 to 1/2c) cook until the water evaporates and the bacon begins to sizzle. You want the bacon to be brown and cooked and slightly sizzley, but not crispy – that’s what the water is for – it makes it tender. Add the minced garlic and find a place to sit down, because your pan contents will make you weak in the knees. Cook until you just can’t stand it anymore and you completely forget this is hot bacon and then I burnt my fingertips snatching a piece. There won’t be enough fat to remove – this is Zaycon Bacon we’re talking here. Set aside your bacon mixture.

In a large mixing bowl, whisk the eggs, cheese & pepper

Cook the pasta in salted water while the bacon is cooling. This is why I said go with 8-10 slices because you will lose bacon. It’s going to happen, so make peace with it.

When you strain your pasta, reserve about a cup of the pasta water and slowly whisk about half into the egg mixture. In goes the bacon/garlic followed by the hot pasta. Toss until everything gets nicely coated and the sauce thickens.

This is EXACTLY how I cooked the pasta in the picture and I’m here to tell you, the second I was done taking the picture, I scarfed that.

Matt H.

Steak pan sauce, as seen on Zayconlive

So if you caught our live webcast yesterday, you got to experience the Matt H. and Matt K. duo. I wish you could have had the opportunity to smell the kitchen while the steaks were cooking and when that roast came out of the oven. We didn’t wait long after the cameras stopped rolling to take a sample.

IMG_7020I asked Matt to be sure to get me the recipe for the pan sauce he poured over the steaks. It is a pretty simple recipe with a lot of flavor. So here it is. Take it away, Matt!IMG_7018

After you have finished with the steak (or chicken or pork or what have you), to the hot pan, add a tablespoon or so of finely minced shallot. If the pan appears dry, add a small drizzle of olive oil to assist with cooking the shallots.

Zaycon FoodsKeep the shallots moving, cooking them for a minute or so. Add ¼ to 1/3 c of water to deglaze and add 2-3 tsp (a tablespoon is 3 tsp, so in that area) of soy sauce. Continue cooking until the shallots look done to your liking. Reduce heat and add 2 tablespoons of butter and slowly stir in but not over a high heat, this will thicken, add more butter if you feel it is necessary. Adjust seasoning. Voila!


This sauce was pretty amazing and I can’t wait to make it myself. If you are looking for the roast recipe, you can click on over to this post.

You may have noticed a key word that was dropped on the show yesterday for a chance to enter  for $50 Zaycon credits and we realize, not everyone has Facebook, so please, feel free to enter right here for that chance to win, but you’ll have to watch the taping to get the key word. You can do that here.

We hope you enjoyed the show. We will be doing live webcasts more often with our products so you can SEE delicious!


Pot Roast.
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The very words comfort, don’t they?

I’ll say it again, Pot Roast.


When I was growing up, roast was reserved as a “Sunday Dinner” type of thing. My mom would put one in the oven before heading off to church. I would think of it many times between sermons. Many, many times. In fact, I thought of little else. I knew that when we would return home, we would be greeted with the aroma of, well….love.

My mom’s cooking skills were limited, but she did her best. I don’t remember her ever using a chuck roast. I’m pretty sure she based her roast purchases on price and not on cut. I remember her using a bottom round. She never browned it first, she would just cut up potatoes, carrots & onions, then sprinkle on the contents of an onion soup packet, wrap it in tin foil and call it a day. That was her best. J

We would come home and it smelled SOOOOOOOO good and every once in a while it really was good. I think she lucked on occasion bought a chuck roast on accident.

Well, we have a brand new product here at Zaycon Foods. Beef Chuck Roast. And all the love is back.

Chuck roast is probably one of the most flavorful, tender cuts of beef that you can get your hands on, but it needs to be cooked low and slow. Good things come to those who wait.

Let’s get a-roasting.

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1 Zaycon Beef Chuck Roast
Salt & freshly cracked pepper
2 tablespoons oil
Large onion, diced
1-2 tablespoons tomato paste (optional)
1 tsp sugar (optional)
3 cups beef stock
2 sprigs rosemary
3-4 sprigs thyme
1-2 pounds carrots cut into 3” pieces
2 onions, wedged
1-2 pounds new potatoes
3 tablespoons or so cornstarch mixed with COLD water

Set the oven at 300.

Begin with a large covered roasting pan, I prefer an enameled cast iron one.
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Generously salt and pepper both sides of the roast. Go ahead and season the sides too. We’re headed to flavor country.

Heat your pan over medium heat, then oil._MG_0138 blog_MG_0142 blog

Brown both sides of the meat. Place the roast in the hot pan and don’t touch it for 4 to 4.5 minutes. Don’t touch it. I know you’ll be tempted, but if you wait, you will be richly rewarded. If you have the patience, brown the sides too. If you’re under time constraints you can skip it, but you’ve come this far, see it through._MG_0155 blog

After you’ve browned the roast, remove it to a pan and add the diced onion and if you need a little more oil in the pan go ahead and add a couple of teaspoons or so. Your goal here is to caramelize these as dark as you can. Again, if you’re short on time, add a teaspoon of sugar. This will speed up the process. I also like to add a tablespoon or two of tomato paste. This will give your finished sauce a deeper color and body, but the flavor doesn’t change enough to make it mandatory._MG_0172 blog

You know how delicious French onion soup is? We’re kind of lending a similar flavor here. Caramelize them dark, but not burnt. Add your stock at this point which will deglaze your pan. Stir up that flavor, then replace the roast.
Add the rosemary and the thyme. If you’re feeling fancy, make a bouquet garni, but I just toss them in.

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Into the oven it goes. 300 for oh, about three hours. Unlike some recipes, this is not a science.
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After three hours, carefully remove the roast from the pan, and send the juices through a strainer to remove the stems and the diced onion which is now just entirely spent. Replace the roast, and add your veggies. I like to use new potatoes, onions cut into chunks, carrots that aren’t too thick. They’ll all need another 45 minutes or so.

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After everything is finished, remove roast to serving platter, plate your veggies, and then thicken the pan juices with either a cornstarch/water mixture (very forgiving) or thickener of your choice. Check your seasoning of the gravy._MG_0284 blog

“Fall-apart tender” and “succulent” don’t begin to describe this. In the movie Contact, Dr. Ellie Arroway said “should have sent a poet”. She should try this roast._MG_0292 blog_MG_0401 blog

Feel the love.

Matt H.