Holy Guacamole these are good! Mine were more like tornados than taquitos because I stuffed mine really full but whatever you want to call them, they were a hit. A BIG hit. This is one my friend Jamie's recent favorites and I'm so glad she shared recently shared this recipe with me. I've always loved her homemade baked chimichangas which gave me the idea to use this filling for big, delicious chimichangas!
baked creamy chicken taquitos (my friend Jamie G. got it from blog: Our Best Bites)
1/3 cup (3 ounces cream cheese)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon granulated garlic or garlic powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken (I used chicken santa fe)
1 cup grated pepper jack cheese
small corn tortillas or flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2-inch from the edges. Roll up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes 12-16.
What I have to say- I used whole wheat tortillas for mine and they were great!!
Muy delicioso! You'll definitely want to make these to accompany any Mexican dish! Ole!
fiesta beans (my friend Annie)
(15-19 ounce) can black beans, drained, rinsed
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1/3 cup tomato juice (I used spicy V8 juice)
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
In a nonstick skillet, cook garlic and cumin in oil over medium heat, stirring until fragrant. Add black beans, juice and salt. Cook until beans are heated through (I think when Annie made them she waited until the beans started to soften). Stir in cilantro.
Delicious! Tonight I had my meat filling over red spicy rice topped with a big dollop of light sour cream. Seconds, please!
stir-fry taco fajitas (Ricks College meats class)
1 1/2 pounds beef round steak
1 tablespoon chili powder
1/4 cup lite soy sauce or two tablespoons soy sauce plus 2 tablespoons water
1 clove garlic, mashed
1 tablespoon vegetable oil
2 large tomatoes, seeded and cut into strips
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced green onions
1 tablespoon minced cilantro or parsley
6 medium flour tortillas, warmed
sour cream, guacamole, shredded cheese, picante sauce, lettuce leaves, hot peppers
Rub chili powder into beef. Combine soy sauce and garlic; pour over beef. Cover; refrigerate 1 hour. Slice beef across grain into 1/8-inch strips. Heat oil in heavy, large frying pan or wok over medium-high heat. Stir-fry beef just until no longer pink. Add tomatoes, chilies, onions, and cilantro. Stir until heated through. Divide beef mixture among tortillas. Top each with guacamole, sour cream, cheese, etc.
I'll always remember this soup because this afternoon my good friend Erin emailed me to ask me if I had tried this soup as it was on her menu for tonight. We were in the kitchen at the very same time cooking up the very same soup but in distinctly different parts of the country. I got a kick out of that. This soup is delicious! It was so simple and pleasant with a spicy kick.
chicken parmesan soup (adapted from Leigh Anne Wilke's blog: Home Based Mom)
4 tablespoons olive oil
2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces
1 (28 ounce) can pureed tomatoes with spices (my kiddos don't like chunks)
1 quart chicken broth
salt and pepper
1 cup fresh basil, chopped
1 teaspoon red pepper flakes (I used a half teaspoon but only because of my kiddos)
1 large onion, thinly sliced
3 teaspoons minced garlic
8 slices of crusty artisan bread
3 cloves of garlic, chopped
1 whole clove of garlic
1/2 cup freshly grated Parmesan cheese
Season chicken with salt and pepper and cook in 2 tablespoons olive oil. Cook until just cooked through. Remove from pan and set aside.
Add remaining olive oil and saute minced garlic, onions and red pepper flakes. Cook until onions
are beginning to soften. Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes. Put the chicken back in and cook for 2-3 minutes. Add the chopped basil and stir.
While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden. Watch closely. Remove from oven and rub each slice with the whole clove of garlic. Top with freshly grated Parmesan cheese (we also like to use mozzarella). Place back under broiler for 1-2 minutes until cheese is melted.
Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!
I thoroughly enjoy making things I've never made before. Take this bread for example. It was so fun to make! It reminds me of a delicious scone. It would be even more yummy with some honey butter spread on each slice.
irish soda bread (cookbook: Barefoot Contessa at Home, Ina Garten)
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants (I had to use craisins because my local grocer doesn't carry them!)
Preheat the oven to 375. Line a sheet pan with parchment paper.
Combinet he flour, sugar, baking soda, and salt in the bowl. With an electric mixer fitted with paddle attachment. Add the butter and mix on low speed until the butter is mixed into the dough. With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed slowly add the buttermilk mixture to the flour mixture. Combinet he currants iwth 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
I love this recipe. The flavor is nice and strong with a good amount of spice yet it has a mild sweetness. It was just what I needed to go with our fried rice.
mongolian beef (Cooking Light Magazine, December 2009)
2 tablespoons low-sodium soy sayce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chili paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh garlic
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
Combine the first 7 ingredients, stirring until smooth. Heat oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic and beef, saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly. Yield: 4 servings.
St. Patrick's Day is approaching and I love holidays! I made these colorful cupcakes last year. I'd make them again this year but I have a few other fun recipes up my sleeve so maybe I'll pull this recipe out again next year. Got to keep my kiddos guessing.
taste a rainbow cupcakes (Family Fun Magazine, March 2010)
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the accompanying guide, dye each bowl of batter a rainbow color.
Line muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Purple- 9 red and 6 blue drops
Blue- 12 drops
Green- 12 drops
Yellow- 12 drops
Orange- 12 yellow and 4 red drops
Red- 18 drops
What I have to say- I remember when I made these last year. My baby was hardly napping- he didn't start napping regularly and predictably until recently. I sacrificed my treasured nap time (all of 25 minutes) making these cupcakes. I wasn't sure it was worth it then but now that I look back, it was worth it!!! My memories of those really tough baby days are starting to fade...
