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.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
Wanna make it a meal?
Serve with a side of Black Beans or Spanish Rice and a simple green salad with Creamy Lime-Cilantro Dressing.
*D: My corn tortillas were way to crumbly. I made about 5 and they turned out to be like tostadas! :) But I used flour tortillas for the rest of them and they came out pretty good too. Tyler preferred the flavor of the corn tortiallas. Also, I used canned chicken because I was in a hurry. It tasted fine, but I think freshed chicken will taste better.
These were so delicious! And I will definitely be making them again.
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Thursday, July 22, 2010
Spanish Rice
1 1/2 cups rice (raw)
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1/4 of a medium onion
2 TBSP oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add he fresh garlic and onion. Saute for 1 - 2 minutes until softened. Add in dry rice. Stir for about 4 minutes until rice becomes golden brown color.
Add broth and tomato sauce (slowly into rice, not directly onto hot pan!). Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*D: So in my family they make Spanish rice, and it's a little different from this...but I have yet to get the recipe. So I had to make due with a recipe I did have, and I think it's quite tasty. Make sure you use the called for amount of broth and tomato sauce. If not, you will have crunchy rice. Here's a tip: 1 can of broth is not enough! I made this a few weeks ago and didn't realize I was only adding 1 1/2 cups of broth instead of two. The rice was too crunchy to enjoy. Don't make that mistake. Second time around I soaked my rice for about 10 minutes, but if you follow the recipe, you shouldn't have to do that either.
Variations: you can add chopped cooked chicken to make it a little more substantial. I've read of people who had a small can of chilies or instead of regular tomato sauce they had a spiced tomato sauce with chilies.
You can use this recipe (as it is) as a side dish or as a filling in burritos. The possibilities are endless! OK, not endless, but there are a lot of them. Pin It
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1/4 of a medium onion
2 TBSP oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add he fresh garlic and onion. Saute for 1 - 2 minutes until softened. Add in dry rice. Stir for about 4 minutes until rice becomes golden brown color.
Add broth and tomato sauce (slowly into rice, not directly onto hot pan!). Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*D: So in my family they make Spanish rice, and it's a little different from this...but I have yet to get the recipe. So I had to make due with a recipe I did have, and I think it's quite tasty. Make sure you use the called for amount of broth and tomato sauce. If not, you will have crunchy rice. Here's a tip: 1 can of broth is not enough! I made this a few weeks ago and didn't realize I was only adding 1 1/2 cups of broth instead of two. The rice was too crunchy to enjoy. Don't make that mistake. Second time around I soaked my rice for about 10 minutes, but if you follow the recipe, you shouldn't have to do that either.
Variations: you can add chopped cooked chicken to make it a little more substantial. I've read of people who had a small can of chilies or instead of regular tomato sauce they had a spiced tomato sauce with chilies.
You can use this recipe (as it is) as a side dish or as a filling in burritos. The possibilities are endless! OK, not endless, but there are a lot of them. Pin It
Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*D: I didn't have green salsa because I made this on a whim. I used regular salsa and this was divine! If you have ever been to Bajio's and had their spicy ranch, this is what it tastes like. YUM! Pin It
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*D: I didn't have green salsa because I made this on a whim. I used regular salsa and this was divine! If you have ever been to Bajio's and had their spicy ranch, this is what it tastes like. YUM! Pin It
Wednesday, July 14, 2010
Banana Muffins
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas (mashed)
3/4 cup white sugar
1 egg (lightly beaten)
1/3 cup butter (melted)
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 tsp ground cinnamon
1 tablespoon butter
Pre-heat the oven to 375 degrees and grease 10 muffin cups (or line with muffin papers). In a large bowl mix 1 1/2 cups flour, baking powder, baking soda and salt. In a separate bowl beat together bananas, sugar, egg and melted butter. Stir banana mixture into the flour mixture just until moist and combined. Spoon batter into prepared muffin cups.
To make streusel - in a large brown mix brown sugar, 2 tablespoons flour and ground cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle streusel over the top of the muffins.
Place into the oven and bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
*D: I love these muffins! Anything with streusel is great, but these are fabulous. In all seriousness, don't over mix. You'll get whole-y tunnel-y muffins. Lumps are ok in the batter. These muffins do lack the crunch you get when you add nuts, so if you want to go ahead and put them in. But please, if you use anything other than almonds, don't tell me. Almonds are my nut of choice, and I couldn't bare to hear you put walnuts in this recipe. Shudder. Pin It
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas (mashed)
3/4 cup white sugar
1 egg (lightly beaten)
1/3 cup butter (melted)
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 tsp ground cinnamon
1 tablespoon butter
Pre-heat the oven to 375 degrees and grease 10 muffin cups (or line with muffin papers). In a large bowl mix 1 1/2 cups flour, baking powder, baking soda and salt. In a separate bowl beat together bananas, sugar, egg and melted butter. Stir banana mixture into the flour mixture just until moist and combined. Spoon batter into prepared muffin cups.
To make streusel - in a large brown mix brown sugar, 2 tablespoons flour and ground cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle streusel over the top of the muffins.
Place into the oven and bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
*D: I love these muffins! Anything with streusel is great, but these are fabulous. In all seriousness, don't over mix. You'll get whole-y tunnel-y muffins. Lumps are ok in the batter. These muffins do lack the crunch you get when you add nuts, so if you want to go ahead and put them in. But please, if you use anything other than almonds, don't tell me. Almonds are my nut of choice, and I couldn't bare to hear you put walnuts in this recipe. Shudder. Pin It
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