Wednesday, May 4, 2011

Baked Creamy Chicken Taquitos

This recipe blog is about tried and true recipes. And this one fits that catagory. I bought an amazing cookbook and recipe after recipe is so good. Here is one that I got out of the cookbook and is also on their blog:
1/3 C (3 oz) cream cheese

1/4 C green salsa (I used several extra taco bell verde sauce packets)

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really 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 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.(I used my tortilla warmer and didn't have to use the paper towels)  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.

Friday, March 4, 2011

Sugar Cookies

I have had this recipe for 16 years. It is written on a post-it note stuck over the original sugar cookie recipe in my cook book. It is such a great recipe that it trumps all other sugar cookie recipes. I am making this for the kids in my Primary on Sunday for those who have completed their scripture reading logs. They will be decorated beautifully. I will post pictures as soon as I have the finished product. But for now, here is the recipe. I hope you enjoy.

1 1/2 Cup Powdered Sugar
1 cup butter
1 egg
1 tsp Vanilla
1/2 tsp almond extract
2 1/2 Cups Flour
1 tsp baking soda
1 tsp cream of tarter

mix. chill for a few hours. cut out into shapes. bake at 375 degrees for 8 minutes. Really watch the time or you will have hard, crunchy cookies.

And for the yummy icing, click here

Friday, February 25, 2011

AWESOME Easy Lasagna

This is the recipe I grew up on. It's nice, I hear..., to not cook the noodles before hand. I wouldn't know. I don't bother with silly, time-wasting details like cooking lasagna noodles. :)

1 lb Ground beef
1 3lb bottle Prego
1 Large cottage cheese
2 Large balls of mozzarella, shredded
12 Lasagna noodles

Brown ground beef and mix with Prego. Spread 1/4 of Prego mixture on bottom of large cake pan. Place 4 noodles over sauce. Spread 1/3 of cottage cheese over noodles. Sprinkle 1/4 of the mozzarella over that. Repeat this layering process 2 more times. Top with remaining sauce. Bake at 350 for 45 minutes. Top with remaining cheese, bake 15 min. COOL!

Chicken Marsala

This is the BEST Chicken Marsala! It takes a few steps but it's really very simple and sooo worth it.

1/4 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Oregano
4 Chicken breasts pounded to 1/4"thickness
3-4 Garlic cloves, crushed
4 T Butter
4 T Olive oil
1 C sliced mushrooms
1/4 C Sherry
1/2 C Marsala
1/4 C Heavy cream
Spoonful of cornstarch

Mix flour through oregano, coat dry pounded chicken. In large Skillet melt butter in oil over medium heat. Lightly brown chicken on one side, turn over and add mushrooms and garlic. Pour in wines, cover and simmer 10min, turning once until no longer pink. Take out chicken and thicken juices with cornstarch mixed in cream.

Chicken Taco Soup

This recipe is fast and low fuss especially when using leftover chicken.

2-3 Chicken breast
1/2 C Chopped onions
1 C Kidney beans
1 C Corn
2- 14.5 oz Can Stewed tomatoes
1 C salsa
1 Pkg Taco seasoning

Cook chicken and onions, drain, add remaining ingredients and heat until bubbly, simmer on low 20 min.

You can also throw everything in the crock pot (frozen chicken and all) on low 7-8 hours. Just break up the chicken after it's cooked. You may also have to add a little more liquids when cooking in the crock pot depending on how thick you want it. I like to use chicken broth.