Baked Creamy Chicken Taquitos

Oh man, these are the best taquitos in the world.  We eat these multiple times in a month.  I think we have even eaten them twice in a week once before.  They really are that good.  Everyone I have made them for loves them.  I serve them with seasoned black beans and corn and we dip them in salsa and sour cream.  So delish.  If you need to make the meal stretch farther ,just add some rice too.  I have now started making them and freezing them so I can pull out the amount I need for my family and I just bake them up and dinner is ready so fast.  They freeze great.  I also don't put in the green onion and I love the cilantro and lime juice but I don't always have it so I just skip it and they are still great that way.  And I just use cheddar cheese.    


recipe source our best bites

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn 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 come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it 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.

How to patch jeans (so they look cool still:)

Do you have this problem??  I always thought I got lucky and my boy didn't get holes in his jeans.  That is until this year.  When he was littler he would outgrow his pants before they got holes.  Now he is 5 and this year he had ONE pair of jeans that didn't have holes and that was because I had just bought them. (that pair happen to get a hole while I was in the process of fixing all these ones up...so they got fixed up too)

 I had first tried sewing in patches behind the holes.  I kind of think it looks cool and not so patched looking.  Like the hole is supposed to be there.  But if you have every tried sewing on a pant leg you know it is pretty near impossible.  I just couldn't get to the hole.  So I gave up.  Then I started thinking about ironing on a patch with some wonder under.  I once ironed on an applique to a shirt and never sewed around the edges and it held up in the wash so I wondered if it would work.  The patch ironed on but once my boy wore them all the bending and moving that goes on at the knee just made it come loose.  So I was back at square one.

 In came the glue.  I have never used fabric glue before and I was a little skeptical.  I found this in the glue section at Joanns.  They have so many different kinds and I wasn't sure what to choose.  I probably stood there for 10 minutes reading the backs of all of them.  I think this one was around $6-7.

So I cut out a nice oval of fabric that I thought went with the pants.  I tried to match some of them.  I used all different kinds of fabric.  The navy blue is just some thicker pinstriped fabric I had. The light gray is thinner knit that I sewed two layers together and sewed lines evenly spaced across it to give it more visual detail. The light blue is a herringbone denim.  And the darker gray is a pinstriped wool.  All the fabric I already had in my stash.  

Sorry, no picture tutorial but all I did was spread glue all around the backside of the oval.  I first squeezed it on around the edge and then zigzagged the middle.  Then I used my finger to spread it all over so every surface was covered.  Then I positioned it where I wanted it and smoothed and pressed down.  I made sure I smoothed over all of it and especially the edges.  Then I put my hand on the inside to make sure glue didn't come through the hole (especially since my holes were so big).  I ended up putting a plastic bag inside while it dried just to make sure it didn't glue the legs together.  

 After it was dry they were ready for wear.  The patches are a little stiff but so far they have held up in the wash and seem to soften a little when washed.  The edges have frayed just a little but I don't mind that look. The knit won't fray but it also isn't as strong a material as the other ones.  He hasn't worn the ones I patched with the knit yet.  I figure they will last until he outgrows them (which 3 of the pairs he practically has already).

Now we have a nice new pile of jeans to wear.  His newest pair that just got a hole only got one in one knee but I just went ahead and put the patch on the other knee as well.  He now has one of a kind jeans with great visual details and character.  I think it looks like the patches are supposed to be there.  So go patch your kids jeans and get some more wear out of them.  You don't want to buy new ones when it will be short weather soon!

Lemon Meltaways

I had lots of lemons to use up so I searched for a cookie recipe.  I came across lemon meltaways.  The reviews on allrecipes were varied but I went ahead and made them anyway.  I thought they were good.  They did crumble too easily but the taste was great and they melted away just like they should.  Apparently I went a little overboard on the yellow food coloring:)

recipe source allrecipes.com

• Ingredients:
• 
  
• 3/4 cup butter (no substitutes), softened
• 1/3 cup confectioners' sugar
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  
• FROSTING:
• 1/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon peel
• 3 drops yellow food coloring (optional)

Directions

1. In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
2. Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
3. For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.

Balsamic Asparagus Penne

This was made a long time ago but I remember loving it.  It was great for a summer night and good warm or at room temperature.  I have to remember to make this when asparagus is in season again. 

recipe source Mel's Kitchen Cafe

INGREDIENTS:
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Whole Wheat Chocolate Blueberry Cake

This cake is so good.  It is also good for you.  You have to be really careful to not overcook it or else it will be dry but if you make it right everyone will be coming back for more.  I never make the blueberry sauce.  In fact I tried it once and it is pretty gross.  I just make the cake and then melt chocolate chips and cream and pour it over the top.  If I have extra blueberries it is nice to place a pile on top plus it taste good to get some fresh blueberries in your bite of cake.  

Ingredients

·         1  cup whole wheat flour

·         1  cup sugar

·         6  Tbsp. unsweetened cocoa powder

·         3/4  tsp. baking powder

·         1/2  tsp. baking soda

·         1/4  tsp. salt

·         3/4  cup water

·         1/2  cup fresh blueberries

·         1  egg

·         1  cup frozen light whipped dessert topping, thawed

·         1/2  cup semisweet chocolate pieces

·           Fresh blueberries and/or Blueberry Sauce (see recipe below)

Directions

1. Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

2. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

3. In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.

4. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.

Blueberry Sauce: In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

Nutrition Facts

Calories 230,

Total Fat (g) 6,

Saturated Fat (g) 4,

Monounsaturated Fat (g) 1,

Cholesterol (mg) 24,

Sodium (mg) 176,

Carbohydrate (g) 45,

Total Sugar (g) 31,

Fiber (g) 4,

Protein (g) 4,

Vitamin C (DV%) 3,

Calcium (DV%) 4,

Iron (DV%) 8,

Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens April 2010

Asian Noodle Salad with Sesame Tofu Bites

Okay, so I have never eaten tofu before.  There is something about it that just grosses me out and I couldn't get myself to try it.  I saw this recipe and it actually made tofu look and sound good so I thought I would try it out.  Plus I was hoping that my kids would think the triangles were cool and love them.  Well, I tried it and I actually thought that maybe it wasn't so bad.  But in the end my husband and I both decided the texture was just too much for us.  We couldn't get over it and my husband said, "you know what it is, it tastes like soggy bread".  As soon as he said that I was like, "you are so right!".  So no more tofu for us.  But I will make these noodles again.  I added edamame, really small diced celery, and some mushrooms instead of sugar snap peas.  I also stir-fried the vegetables a little while the noodles cooked so they weren't just raw.  They were fabulous and so good.  I think I will just add chicken next time:)

Ingredients

recipe source: here

• FOR THE SALAD
• 1 (14-ounce) block extra-firm tofu, drained
• 12 ounces linguini noodles
• 2 medium carrots, peeled and sliced into thin, 2-inch sticks
• 1 cup sugar snap peas, trimmed and strings removed
• 3 scallions, chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 tablespoons lite soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar

• 1/4 cup sesame seeds
• 1 tablespoon toasted sesame oil, 1 tablespoon canola oil
• FOR THE DRESSING
• 1/4 cup lite soy sauce
• 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil
• 1 teaspoon honey, 2 teaspoons peeled and minced fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes

Instructions

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top faceup, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.
2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, snap peas, scallions, and cilantro, and toss once more.
3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat the sesame and canola oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 minute more. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.

Roasted Cauliflower

This is such a delicious side dish to serve with dinner.  It is so simple and easy but tastes so good.  I originally made cauliflower like this when I made the Roasted Garlic and Cauliflower pasta.  I have since just made the cauliflower as a vegetable to eat on it's own.  Something about roasting it in the oven makes it taste so good.

1 head cauliflower

oil

salt

pepper 

sugar

Preheat oven to 450 degrees.  Wash and cut up cauliflower.  Spread it out on baking sheet.  Drizzle with oil and sprinkle on salt and pepper and a little bit of sugar.  Like 1/4 tsp.  Just enough to caramelize on the cauliflower.  Bake for 15-20 minutes until it is brown a little and tender.