Category: RECIPES

BAKED CHICKEN TAQUITOS & RUSTIC CHUNKY GUACAMOLE

Hubby actually found this recipe over at Two Peas & Their Pod and requested I make them soon! Taquitos are just rolled up tacos. Her recipe calls for baking them which I adore since we just don’t do or need the fat, but don’t worry they still get nice and crispy in the oven!

Is there anything any more fun for an appetizer than a plate of FUN Mexican food? Don’t forget to top it with all your favorite toppings too. You can leave all the topping separate and do an appetizer bar for a party. The taquitos are the perfect appetizer or even the whole meal. The more toppings the better in my opinion. I’m going to make it again for Super Bowl! Her recipe is great the way it is, we just added a few additional toppings.

Hubby found this recipe just in time for my grocery shopping day too and I made them the next day for the NASCAR race – so perfect because I made them in advance and wasn’t in the kitchen during the race.

I did omit the step (changing it to brushing them with avocado oil) “Spray the taquitos generously with nonstick cooking spray” as I try to use very little chemicals in cooking and the spray just has an odd taste to me when used directly on food. And I added greenchile verde sauce, diced green onions and diced cilantro to the insides.

BAKED CHICKEN TAQUITOS
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

2 cups shredded chicken (I used rotisserie chicken)
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup green chile verde sauce
1 bunch green onions, minced
1/4 cup chopped cilantro
2 teaspoons fresh lime juice
1 cup shredded cheddar cheese or cheddar jack combo
20 corn tortillas *

OPTIONAL TOPPINGS
Salsa
Guacamole
Sour Cream
Diced tomatoes
Shredded lettuce
Chopped Jalapeños
Limes for squeezing
Chopped black olives
Chopped Green Chiles
Chopped Green Onion
Crumbled Queso Fresco
Finely shredded Jack cheese
Finely shredded Cheddar cheese

  • Preheat the oven to 425°.
  • Spray a large baking sheet with nonstick cooking spray and set aside.
  • In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, 1/2 cup green chile verde sauce, chopped green onions and chopped cilantro. Stir until chicken is well coated and everything is well distributed.
  • Add the shredded cheese and blend well.
  • Before you roll up the taquitos, place the corn tortillas in between damp paper towels and heat them up in the microwave for 20-30 seconds. Remove from the microwave and fill quickly.
  • Place 2 tablespoons of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place each tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. Nestling the taquitos tightly keeps them from spreading during baking.
  • Use a silicone brush to spread a little avocado oil on the tops of the taquitos.
  • Bake for 15-20 minutes or until taquitos are golden brown and crispy.
  • Remove from the oven and serve warm with desired toppings.

When I make up the platter, I top the taquitos with the toppings we both like and then do up a side bar for the toppings that we use differently.

NOTE 1*: This will make them easier to roll and keep them from tearing.

NOTE 2**: These tasty snacks can easily be made in advance.  You can even freeze the taquitos before you bake them. Lay the taquitos in a single layer, side by side on a baking sheet, cover with saran and freeze. When frozen, place taquitos in a freezer bag and freeze for up to one month. When ready to bake, preheat the oven to 425° and place frozen taquitos on a large baking sheet lined with foil or sprayed with nonstick cooking spray. Bake for 20 minutes.

RUSTIC CHUNKY GUACAMOLE

4 large avocados (black in color, slightly soft to the press)
Juice of 1 large lime
Juice 1 lemon or tangerine
1 bunch green onion, diced
3⁄4 cup loosely packed fresh cilantro, chopped finely
1 large tomatoes, diced
salt, to taste
black pepper, to taste
finely chopped fresh jalapeno (optional)

  • Slice avocados in half. Discard the seed. Scoop all the meat into a medium bowl.
  • Add juice of one fresh lime immediately to prevent browning.
  • Use a fork and mash to desired consistency.
  • Add chopped onions, tomato, and cilantro, stirring gently to mix ingredients.
  • Add juice of lemon or tangerine.
  • Salt and pepper to taste. Stir just slightly, until incorporated.
  • Add jalapeño to taste.
  • Serve with your favorite tortilla chips for a dip, or use with your favorite TexMex meal.

NOTE: If you want a very creamy dip use a food processor. Otherwise doing it by hand gives you a rustic chunky guacamole.

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APRICOT ALMOND CHICKEN

APRICOT ALMOND CHICKEN
4-6 boneless, skinless chicken
1 cup Smucker’s apricot jam
3 tablespoons soy sauce
3 green onions, chopped
4 teaspoons apple cider vinegar
1/2 cup sliced almonds**
2 tablespoons butter, melted
  • Preheat oven to 350˚.
  • Whisk together the jam, soy sauce, green onion and vinegar.
  • Put half of the sauce in a shallow bowl and coat each piece of chicken.
  • Set the other half aside.
  • Place chicken pieces in a greased baking dish.
  • Sprinkle almonds over chicken pieces.
  • Drizzle with butter.
  • Bake uncovered 30-35 minutes until cooked through.
  • Serve with reserved sauce.

**I used honey roasted from the salad toppings section of the produce section.

RED VELVET CUPCAKES just like my 5th Birthday Cake

RED VELVET CUPCAKES  Yields 12 delicious cupcakes

1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold – just beginning to soften
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon white vinegar

  • Preheat oven to 350˚.
  • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside.
  • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes.
  • Add in eggs one at a time stirring after each addition.
  • Now stand back and add red food coloring and vanilla extract and mix until combine.
  • In a small bowl combine milk and vinegar.
  • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
  • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full.
  • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean.
  • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).
  • Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

  • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed).
  • Mix in vanilla extract.
  • Add powdered sugar and beat until smooth.
  • Frost and go wild – add nuts, sprinkles or cookie crumbs.

BANANA COBBLER or BLUEBERRY COBBLER – YOU DECIDE

I originally found this recipe for Banana Cobbler over at Frugal Antics of a Harried Housewife (unfortunately her website is no more apparently) and we instantly fell in love with it.  I made it and it was instantly all gone.

BANANA COBBLER

Author: adapted from Southern Living
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.
We loved it.  But what I personally loved was the basic template of the recipe.  So I tried the same base recipe with a few minor changes, AND traded out BANANAS for BLUEBERRIES and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!
BLUEBERRY COBBLER

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 bag frozen BLUEBERRIES OR 2 boxes of fresh
¾ cup packed brown sugar
6 tablespoons butter, softened
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

CHINESE CHICKEN SALAD

CHINESE CHICKEN SALAD
1/2 head Napa Valley Cabbage, shredded
2 bunches green onions, sliced thin
1/2 cup shredded carrots
1/2 cup shredded purple cabbage

  • Toss all together in a large salad bowl.

4 boneless, skinless chicken thighs, seasoned with salt and pepper

  • In a skillet heat oil over medium high heat.
  • Add chicken pieces searing and cooking through, turning frequently.
  • Cool chicken pieces slightly and shred.
  • Add to salad bowl.

2 tablespoons sugar
3 tablespoons rice wine vinegar
2 teaspoons Bragg’s liquid aminos
1 tablespoon sesame oil
1/4 cup avocado oil

  • Whisk all together until well blended.
  • Pour over salad and toss well.

CRISPY noodles (optional)

  • Top with crispy noodles.

STUFFED PINK ALFREDO MANICOTTI

STUFFED PINK ALFREDO MANICOTTI 
1 box manicotti pasta shells
1 pound lean ground chuck
15 ounces ricotta cheese
3 cloves garlic, minced
1 small bunch green onions, diced
1 tablespoon Italian seasoning mix
salt and pepper to taste
2 cups grated Mozzarella cheese
2-8 ounce cans  tomato sauce
1 recipe PINK ALFREDO SAUCE (recipe follows)

  • In a large skillet brown ground chuck with onions and garlic.
  • Salt and pepper generously.
  • Drain fat.
  • Slice shells carefully along one edge so they resemble taco shells. Once they are cooked no one will notice that you took the easy way out to fill them.
  • In a 9×13 baking dish pour tomato sauce evenly on bottom.
  • Top with 1/3 of the grated Mozzarella cheese.
  • Fill each shell to overflowing with Ricotta mixture.
  • Lay side by side on tomato sauce.
  • Top with PINK ALFREDO SAUCE and the remaining Mozzarella cheese.
  • Bake 30 minutes until cheese is golden and melted.
  • Serve with Garlic Cheese Bread.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

BAKED OMELETS aka CRUSTLESS QUICHE & PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I then assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.

BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person

2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**

  • Preheat oven to 375°.
  • Spray ramekins with non-stick cooking spray.
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.

**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.

NOTE: When using meats, make sure they are pre-cooked.

PAPRIKA CHEESE HASH BROWNS

4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

  • Melt butter in a large skillet* over medium high heat.
  • Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
  • Brown well.
  • Sprinkle cheese over top and fold in.

NOTE: Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

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CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CRUST
2 cups flour
1/2 cup packed brown sugar
2 sticks butter, softened and cubed
FILLING
2-8 ounce bars cream cheese, softened
1/2 cup sugar
2 JUMBO eggs
1 teaspoon vanilla paste
FRUIT LAYER
2 medium apples, peeled, cored and finely chopped
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
STREUSEL
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick cooking oats
1 stick butter, melted
TOPPING
12 KRAFT caramels, melted in double boiler
4 ounces milk chocolate chips, melted in double boiler

  • Preheat oven to 350 degrees.
  • Line a 9×13 pan with heavy duty foil.
  • In a medium bowl, combine flour and brown sugar.  Cut in butter with pastry blender until crumbly.
  • Press firmly and evenly into pan.
  • Bake 15 minutes or until golden brown.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until blended.
  • Add eggs, one at a time, on medium speed until smooth.
  • Add vanilla. Stir to combine.
  • Pour over crust.
  • In a small bowl combine the apples, 3 tablespoons sugar, cinnamon and nutmeg.  Toss to coat.
  • Spoon evenly over cream cheese layer.
  • In a medium mixing bowl toss together the streusel ingredients until well blended.
  • Sprinkle over apple layer.
  • Bake 30 minutes or until filling is set.
  • Drizzle with caramel and chocolate.
  • Cool completely!
  • After cooling lift the foil out of the pan.  Fold foil out flat to cut the bars.
  • Store bars covered in the refrigerator.

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

PARMESAN MUSHROOM CHICKEN

PARMESAN MUSHROOM CHICKEN
4 thin skinless, boneless chicken steaks
seasoned flour (I use Wondra with salt & pepper)
1/4 cup buttermilk
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced mushrooms
1/2 teaspoon fresh thyme
2 cloves garlic, minced
1 cup white wine
1/2 cup heavy cream
1/2 cup Asiago Parmesan

  • Combine WONDRA flour with salt and pepper – mix well.
  • Dip chicken in the buttermilk and then dredge in the flour mixture.
  • Heat butter and saute’ chicken until golden.  Remove from skillet and keep warm.
  • Add olive oil.
  • When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
  • Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
  • Slowly add the heavy cream, stirring constantly until well blended.
  • Add Parmesan cheese, stirring until melted.
  • Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

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GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe
12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

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OATNUT SOURDOUGH HERB DRESSING aka DADDY’S OLD FASHIONED BREAD STUFFING

Thanksgiving after Thanksgiving I stood in my childhood kitchen watching my dad prepare the stuffing for dinner. Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole. The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY. I can taste it like it was all those years ago again. Now daddy used Mrs. Cubbinson’s cornbread dressing as a base and doctored it, but several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did and from scratch!
One of the great things about bread dressing is that the leftovers work for meal after meal and if you’re making gravy, it only enhances the flavor.
OATNUT SOURDOUGH HERB DRESSING
10 slices Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine or shredded
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups homemade chicken broth**
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4-5 cloves garlic, minced

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender.
  • Add the mushrooms and garlic last as they will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

NOTE **:  I make my own broth from the carcass of a Rotisserie chicken each week to use in my recipes.  I buy the rotisserie chicken at Costco and use the meat to snack on or to make chicken salad or pastas.

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