May 10, 2011

Baked Creamy Chicken Taquitos

Update from Stacie:
Carrie made these last week and posted the recipe, and I had bookmarked the recipe several months ago. I don't know what took me so long to try them! I just made these tonight and had to add that we LOVED them. One of the best things I've ever made for the family, in fact.

Here's the rest of the post from Carrie:

I found this recipe (and borrowed her picture, I forgot to take one before we snarfed them all down!) on Our Best Bites. Click HERE for the link to their page, with more pictures, etc. of the recipe. Let me just say, these are super easy, and even more super good! I changed a couple things, mostly to use what I had on hand. See their site for the original recipe. They really are so good! For me, this made 7 Taquitos on regular sized flour tortillas.

1/3 C (3 oz) cream cheese
1/4 C salsa (I used my homemade regular salsa. Original recipe calls for a green salsa)
1T fresh lime juice
1/2 t cumin *(I used Mrs. Dash "Table Blend" seasonings in place of all individual seasons listed)
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro *I omit, I hate cilantro!
2 T sliced green onions
2 C shredded cooked chicken
1 C grated cheese, mozzarella, pepper-jack, or your favorite. I used mozzarella.

small flour tortillas *I love the fresh, uncooked ones. (and actually, corn ones are good as well)
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 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.

Cook your tortillas on the stove top and set aside. If using pre-cooked tortillas, 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 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.

Dip them in salsa, sour cream, or guacamole! Yumm-O!

May 9, 2011

Butter Cornmeal Crescent Rolls

I realize that not a lot of people love to make rolls from scratch and don't enjoy playing around with new recipes at that. On the other hand, there aren't a lot of things I love more than homemade bread in any shape or size, so I tried out some new rolls posted at Mel's Kitchen Cafe. I'm going to post my picture and then link you directly to her recipe, because I made no changes and you might as well go directly to the source. I will say that if you enjoy making rolls and want to give these a shot, you won't be disappointed. Despite the fact that there's cornmeal in these, they are surprisingly light and buttery with just a hint of texture. They were delicious. I'll be making these again.


I wanted to make some biscuits to go with soup a few weeks ago, and I tried out a recipe I'd heard was good. These biscuits turned out awesome! I highly recommend these.

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately.

*Makes 10-12

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