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.)

lemon cheesecake cheese ball

I came across this article on NPR when I was looking for recipes using fava beans.  I was really intrigued by the cheese ball concept.   Growing up cheese and crackers were big in our house.  Typically we had cheese I liked but, every once in awhile that really weird pinky orange very smelly cheese ball covered in nuts would come out.  The smell alone would have me running from the room.  That was my only experience with a cheese ball so, the idea of a sweet cheese ball with a cream cheese base seemed like the perfect combo to get me over my fear.  I have had this book marked for quite some time and never had an occasion to make it.  I was asked to bring fruit to out Mother's Day brunch and I realized the occasion had finally arrived.  I really thought the kids would look at it as a frosting dip and eat up fruit but, they would not even try it.  All the adults seemed to enjoy it.  It is sweet and creamy yet, tart and is perfect on both fruit and graham crackers.

lemon cheesecake cheese ball

adapted: npr

10 ounces reduced fat cream cheese; room temperature

zest of 1 large lemon

juice of large lemon (~2 tablespoons)

2 1/2 tablespoons sugar

5 graham crackers; finely crushed

Mix cream cheese and sugar together in a medium sized bowl until there are few lumps. Add lemon zest and juice, and combine until smooth.

Form the lemon and cheese mixture into a round ball and wrap in wax-coated parchment paper. This cheese mixture is especially soft, so making a perfect ball shape may not be possible until the mixture is chilled completely. Refrigerate for at least three hours or overnight.

Reform cheese mixture into a ball.  Roll cheese ball in the graham cracker crumbs until the ball is well-coated with crumbs. Refrigerate until ready to use.  Serve with fresh fruit and graham crackers.

margarita cupcakes

I love a theme, I  love a cupcake but, I am not overly enthusiastic about alcohol flavor in my desserts.  Don't get me wrong I love love love my cocktails but, I find alcohol sometimes over powering in desserts.  Tequila is not my favorite alcohol and that may have to do with an unfortunate evening which started in Tijuana and ended up with me sleeping in the shower.  Time and the introduction to really good white tequila has changed my view a bit.  These cupcakes are the perfect treat for a fiesta.  They are full of lime flavor with a hint of tequila.  If you want more tequila flavor you could brush the tops of the cupcakes with tequila before frosting. Hope you all have a fantastic Cinco de Mayo filled with friends, fun, refried beans (those I love) and good white tequila.

Notes:  I learned a few things about buttercream while making these.  I don't really love buttercream so, I don't have much experience with it.   I am wondering why I made these considering I don't love buttercream or tequila.  Weird.  Even with those two semi dislikes these cupcakes are very good and the frosting is not greasy.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!)  I did not have that problem.  The problem I had was the frosting remained loose and would not come together.  I took to my computer and googled loose buttercream and sure enough if your kitchen is warm (rare 80+ degree day) the frosting may get too warm.  Place frosting in refrigerator for about 5 minutes to cool down and then return to mixer.  Sure enough it came right together.  I love learning new things.

Margarita Cupcakes

source: annie eats

3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

2 cups sugar
8 large egg whites
pinch salt
1½ cups (3 sticks) unsalted butter, at a (cool) room temperature
4 tbsp. freshly squeezed lime juice
2 tbsp. white tequila

Preheat the oven to 325˚ F.  Line two cupcake pans (24) with paper liners.  In a medium bowl, combine the flour, baking powder and salt; blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter between the prepared cupcake liners.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

caribbean succotash

I often make food my family likes or that I want the kids to eat.  My likes and the family likes do not align.  Apparently at this point my taste buds did not get passed along to either child or my husband eats like a four year old.   The later may be true.  Ideally I like to make one big side at the beginning of the week which is packed with vegetables that I can easily add to my plate for dinner.  I may be one of the few but, I really love succotash.  During the summer there is a large bowl in the refrigerator filled with some variation of succotash.  I love how the creamy beans mix with the crisp vegetable to form this simple, colorful yet flavorful side.  This Caribbean succotash is a little different with the sweet coconut milk and spicy cayenne.  The dish alone is good but, when a splash of bajan hot sauce is added to the succotash it takes it to a new level.  I became hooked on the bajan hot sauce on our trip to Barbados.  It is so hot that it is almost bad but, the heat kept pulling me in.  It is made from scotch bonnet peppers with a mustard and vinegar base.  The first time I had it I put way too much in my mouth because the color lead me to believe it was a sweet mango based salsa.  Not fun to have a mouth full of eggs and hot sauce that is beyond hot at a table of your husbands coworkers.


caribbean succotash 
adapted: bon appetit
 
2 cups fresh or canned butter beans
3/4 cup diced peeled carrots
2 tablespoons olive oil
1 cup chopped onion
1 cup diced zucchini
1 cup diced red bell pepper
2 garlic cloves, pressed
1 1/2 teaspoons minced fresh thyme
2 cups fresh or frozen corn kernels, thawed
1 cup diced unpeeled English hothouse cucumber
3/4 cup canned unsweetened coconut milk
Large pinch of cayenne pepper
Large pinch of freshly grated nutmeg
 
Heat oil in heavy large skillet over medium-high heat. Add carrot, chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Saute until beginning to soften, about 3 minutes. Add corn and diced cucumber; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
 

strawberry cheesecake with graham cracker crust swirl ice cream

I had a HUGE flop in the kitchen this week.  The big disaster ate my beautiful basket of organic strawberries.  There were so many signs that this cake was going to be a disaster but, I refused to listen.  The online reviews were horrid, the new buttermilk had clumps when I poured it, my lemon was gone.  The signs were there but, I pressed on and produced the grossest, pastiest, dense cake. The strawberry flavor was nonexistent or possibly overwhelmed by a gummy flour taste.  It was so bad even the frosting which was very good could not save it.  It went into the trash can.  I could not be defeated.  I got back in the kitchen that night to make something with the rest of my berries.  I was not feeling overly ambitious or excited about doing a ton of dishes.  This ice cream is a lazy version with no egg yolks and no heating involved.  I did add and mix in the graham cracker crust chunks but, only because that is my favorite part of a cheesecake.  This ice cream is easy and best of all it put me back on the board.  I did not let the strawberry layer cake take me down. 

strawberry cheesecake with graham cracker crust swirl ice cream

adapted: gourmet

3/4 pound (1 quart) strawberries
8 ounces softened cream cheese
3/4 cup sugar
1 cup milk
a pinch of salt
1/2 cup heavy cream 

1 cup graham cracker crumbs
1 tablespoon sugar
¼ cup butter, melted

In a bowl, combine the graham cracker crumbs and sugar. Stir in butter. Pat into an small 8x8 ungreased baking pan. Bake at 350° F for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Remove from pan and break into 1 inch pieces.  Save all the crumbs and small bits.

 
To make the ice cream, purée the strawberries with the cream cheese, sugar, milk, and salt. Stir in the heavy cream, chill completely, then freeze in an ice-cream maker. 

In a large freezer proof container, layer the ice cream and graham cracker crust; swirl. Freeze. 

cheesy meatloaf minis

Poor meatloaf.  Many don't like you.  They don't even know you but, they judge you and they assume they don't like you.  Not my hubby.  He has a hard time meeting a meat loaf that he does not like.  He likes a lot of meatloaves but, rarely does he really love one.  If meatloaf is on the menu I know he will order you, make friends with you and continue to think about you the next day.  As a good wife I am always on the hunt for the great meatloaf.  I want to be the one who makes the meatloaf of his dreams.  This may not be the meatloaf that he wants to marry but, this one is easy to make and solid on taste.  The hidden pockets of melted cheese are a nice addition to the traditional meatloaf.  Extra bonus is Carter did not want to try it (hating on the loaf at a young age) but, once he did he exclaimed "this is yummy meat mom"!  That is really all I needed to hear to know that I was going to make this again.  I make the mix and split in half.  I bake one and freeze the other which is another plus to this recipe.

cheesy meatloaf minis

adapted: cooking light

1/2 cup plain breadcrumbs (about 1 ounce) - if fresh then lightly toasted
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten
 
Preheat oven to 425°.



Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.  Alternately you can divide the meatloaf mix into two loaves.  You can bake one large loaf for 30 minutes and freeze one for later use.

rice krispy peep treats

I am a sucker for a rice krispy treat.  Seriously what is there not to love.  The are sticky, sweet, crunchy and down right yummy.  When I was pregnant I often had one stashed in my purse.  I use to love peeps.  Make that stale peeps.  Something about stale peeps and red vines for me.  Although peeps are not on the top of my list anymore they are still super cute and scream Easter.  Carter and I made these yesterday afternoon and the plan was to deliver them to all his "peeps" but, Campbell got sick and we couldn't leave the house.  We had a great time making them and he felt very involved in the process. If you need a cute no bake Easter treat these are perfect.  Adorable. Delicious. Done!


So there you go my peeps ... Happy Easter!


rice krispy peep treats

3 tablespoons butter
10 oz marshmallows (40 large or 4 cups mini)
6 cups rice krispies

1/2 bag of candy melts

16 peeps (cut in half vertically)

sprinkles 

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispy cereal.  Stir until well coated.
 
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 

Melt the candy melts and spread across pan of rice krispy treats.  Place the 16 peeps in 4 rows of 4.  Shake sprinkles all over.  Let the toppings set and cut into 16 treats.