creamy chicken taquitos

 

There are certain blogs that not only do I droll over the food and pictures but, it is food that is translatable to my life.  Annie Eats always hits the mark for me.  Her recipes are always awesome and I love her monthly themes.  Both of my cinco de mayo recipes came from her blog and they were both awesome.  Thanks Annie.  I made 2 batches (24) of these for book club and there was only 1 lone taquito left at the end of the night.  It was kinda sad.  I should have just eaten it.  Maybe I could not focus on the food because our book club spontaneously turned into a spray tan party in my friends kitchen.  What book club turns from talking about a book about abduction to eight girls getting spray tanned in a kitchen?  I had never had a spray tan.  The jury is still out.  I was seriously tan.  I looked like I went to Mexico for a week and took a cooking class outdoors learning how to make taquitos.  Not sure it is OK to be that fake tan.  It was silly and fun and I need lots of that in my day.  Maybe it was cinco de mayo.  Maybe it was the tequila.  Maybe it was just the fact that my girlfriends rock and when we are all together there is never a margarita left standing or a dull moment.

creamy chicken taquitos

source: annie eats

3 oz. cream cheese, softened

¼ cup salsa

1 tbsp. fresh squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced

3 tbsp. chopped cilantro

2 green onions, chopped

2 cups shredded cooked chicken

1 cup shredded Mexican cheese

10-12 6-inch flour or corn tortillas

Cooking spray 

Kosher salt

Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the left third of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

chinese chicken salad

Any salad I can dress with galeos miso dressing usually is a winner for me.  Couple that with a base of napa cabbage and I am typically licking the bowl.  I styled this salad after a chinese chicken salad at a local restaurant.  Brad really likes the salad here.  I kinda like the salad and that is after I ask for no dressing, extra chicken and combining two half portions of separate salads.  Not sure that classifies as liking something.  This to me is much better.  Occasionally I toss on mandarin oranges when in season and it makes it taste even better.  

chinese chicken salad

source: sweetflours

1 head napa cabbage, sliced thin

1 head romaine lettuce, sliced thin

1 bunch green onions, sliced thin

3 ounce package ramen noodles (discard seasoning pack)

3 ounce slivered almonds

1 tablespoon sesame seeds

2 cups shredded chicken 

2 mandarin oranges, peeled and separated

* 1 bottle galeos miso dressing

Preheat oven to 400.  Crumble ramen noodles and combine ramen noodles, almonds and sesame seeds on rimmed baking dish.  Bake for 2-4 minutes until golden brown in parts.  Let cool.

Combine chopped cabbage, romaine, and green onion in large bowl.  Top with shredded chicken. *Mandarin oranges if using*

Top salad with ramen and almond mixture.  Toss with galeos dressing.  Enjoy!

quick chicken gumbo

Fall is my favorite season, my favorite flavors in both cooking and baking and my favorite type of food.  I am so excited for fall.  It keeps starting to show its face around here and then we get shocked with a warm Indian summer day.  Last week we had two chilly days so, I was ready to smell cinnamon in the house, make pots of soup, braise meat and roast vegetables.  Work is getting very busy as is the kids schedules so, I am going to need to rely on the slow cooker, the dutch oven and quick staples like rotisserie chicken and pre cut veggies to get dinner on the table these days.  I love gumbo the spicy smoky sausage, the creamy broth, the shredded chicken and okra.  I eat it kicked up with hot sauce and warm corn bread.  I realized that I am the only one in this house that feels that way.  This is quick and yummy.  I froze this in single servings for nights Brad is gone or working late so, I don't have to stomach another dino nugget.  Looking forward to more one pot meals this fall.

quick chicken gumbo
adapted: everyday food
1 tablespoon canola oil
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium white onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
4 cups of water or chicken broth
Coarse salt and ground pepper
1 package (10 ounces) frozen cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

1.In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.


2.Add 4 cups water or broth; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper to taste.

chicken, apple and gouda salad

I love the chicken apple gouda sausages from Costco.  I seriously should be a sales rep for them because I sell everyone on them.  We always have them in our freezer ready to throw on the barbecue.  I love the combination of the flavors in the sausage especially the little pockets of warm gouda cheese.  When I saw this salad had the same base primary flavor combination I knew I had to try it.  It was a great salad.  There are layers of flavors and textures.  There is sweet, salty, and smokey and the salad has a lot of crunch to it with the apples, celery, and nuts.  I brought this to our summer book club at the beach and it was a perfect summer meal with a cold glass of wine in hand, amazing sunset on the horizon and the air filled with laughter from my girlfriends.

The other day when I was at Costco I wanted to buy one of the yummy rotisserie chickens they sell but, I often get them home and then have no idea what to do with them.  I am starting a tag on my posts to rotisserie chicken because I am certain I can come up with 100 great things to do with the chicken once you get it home so, you can get a good dinner on the table in a flash.  This is the first contribution to the category.

chicken, apple and gouda salad
adapted: southern living

• 2  large Gala apples, thinly sliced or chopped
• juice of one lemon
• 1-2  (6-oz.) package(s) baby spinach and spring greens mix
• 3  cups  shredded cooked chicken
• 1/2  red onion, halved and sliced or chopped
• 1 1/2  cups  (6 oz.) shredded smoked Gouda cheese
• 1 1/2  cups  thinly sliced celery
• 1  cup  sweetened dried cranberries
• 1  cup  salted roasted pecans

1. Toss apple slices/pieces with lemon juice.
2. Layer salad greens, apples, chicken, and next 5 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours.
3. Toss salad with Honey-Mustard Dressing just before serving.