creamy chicken taquitos

Try something New and Yummy this week. My kids loved them! I doubled the recipe to make alot, needless to say they also freeze well and make a great sack lunch.

Creamy Chicken Taquitos:

1/3 cup cream cheese

1/4 cup green salsa

1 tbs lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic

3 tbs chopped cilantro

2 tbs chopped green onions

2 cups cooked, shredded chicken (I used canned)

1 cup grated pepper jack cheese

6-inch corn or flour tortillas

Nonstick cooking spray

Heat oven to 425. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20-30 sec. so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.

Place 2 tbs. of the chicken mixture on the lower third of each tortilla, keeping to about half inch from the edges, and then roll up. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Place pan in the oven and bake for 15-20 min or until crisp and the ends start to get golden brown. Cool 5 min and then serve with sour cream, salsa, guacamole or pico de gallo.

Left Overs : Put left overs in a Ziploc and store in the fridge up to a week. Reheat by placing them on a baking sheet and cook for 10 min at 400.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for  2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the same instructions, thaw or extend the baking time by 10 min.

I love this recipe! New Family Favorite ant our house. I found it in LDS Living mag. and made a few minor adjustments. Thanks LDS Living for inspiring me to try something New.

pumpkin name settings

If you are in charge of Thanksgiving this year or want a fun get together with friends or family. This ideas is sure to get your guest talking.  This simple ideas was found at Better Homes and Garden. I love it because it is so simple and a fun gift for your guest to take home.

eggplant parmesan

I love Italian food especially when it is made with fresh ingredients. This is one of my favorite dishes it is so light and yummy, made with my favorite things from my garden, tomatoes, eggplant, basil, and garlic. So lets get started.

You will need:
1 lg. eggplant (smaller ones work great for side dishes too.)
2 cloves of garlic
1 lg. tomato
olive oil
5 basil leaves
shredded Parmesan cheese

Start by washing and cutting your eggplant into half the log way. Scoop or cut out the inside of the eggplant leaving just the skin. Chop the eggplant that you removed from the skin into small cubes. Cut the tomato into small cubes and mince garlic as well. Set a side and preheat oven to 350*. In a small pan you are going to heat up about 4 tbs of olive oil and begin to saute your garlic for about 1 min just enough to season the oil. To the pan add your eggplant and season with salt and pepper to your liking. Cook the eggplant for 2 min and remove from heat. Add chopped tomatoes to the eggplant mixture and chopped basil as well. Scoop the eggplant mixture into the eggplant shell. Top with Parmesan and bake for 10-15min. until cheese is browned and eggplant is soft.

Enjoy!

pizza lunchables

Okay so my kids love Lunchables but I refuse to buy them. With every kid needing lunch it can really add up. Well we came up with our own version of the Lunchable. Pizza seems to be the number 1 choice at our house so this is what I came up with.  I make the crust and put all the toppings into there own individual bags so that they can assemble thier own pizza at lunch. Plus they are alot more healthy with out all the preservatives.

Recipe
1 1/4 cup warm water
1 tbls yeast
1/2 tbls salt
3 c flour

Place all the ingredients into mixer and let the mixer do the work.  You will know when the dough is done because it will completely pull off from the sides of the bowl.  You want a firm dough not to tough. You may need to add more flour or use less flour. 

Cut and roll the dough into  20 balls and let raise until double 15min or so.

Roll into 6 inch circles and bake for 6 min at 400*

Cool and place in to Ziploc sandwich bags. Place a bag of cheese, bag of pepperoni, a bag of sauce (sauce recipe found at the end of the post).

I place all of the them into one giant Ziploc and place in the freezer. They are great and by the time lunch comes everything is still cold and unthawed. They are even great for the kids for a meal when things are a little crazy. So under one hour and less then $7.00 I have 20 pizza lunchables for the kiddos. They love them and constantly have friends wanting to trade with them.

Pizza sauce
1 8oz can of tomato sauce
1 tsp Italian seasoning
1 tsp of brown sugar
Heat all ingredients through and place 1 lg. Tbls into a bag.

turkey pesto panini

One of our favorite summer meals begins with basil from the herb garden in our back yard.  We have grown it for a few years, and have found it is easy to grow and we love the pesto we can make from it.

Pesto:

1/2 cup pine nuts or almonds

4 cups fresh basil leaves  (can also use some parsley)

1/2 cup grated Parmesan cheese

1 garlic clove

salt and pepper

1/2 cup olive oil

If using pine nuts, toast them in a 350 degree oven for 6-8 minutes.

Place all the ingredients except the olive oil in a food processor, and process until finely chopped.  Gradually  pour the in the olive oil while the processor is running.  Remove from the processor, and cover the surface of the pesto with plastic wrap to keep from turning brown.

Turkey Pesto Panini:

sourdough bread

sliced turkey

swiss cheese, sliced

pesto

Spread pesto on the bread and top with the turkey and cheese to create the sandwich.  Brush the outside of the sandwich with olive oil and cook in a pannini maker or indoor grill until warmed through and cheese is melted.

Top sandwich with:

lettuce

tomato slices

red onion slices

balsamic vinegar.

Enjoy!

creamy cucumber dill sauce

Here is a recipe that we have had about once a week lately. One because we have had plenty of cucumbers in our garden and two because it is fast and easy when it is hot outside and I don't feel like cooking dinner. This is a creamy cucumber dill sauce that we have inside a tortilla or pita pocket bread with sliced tomatoes. If some of your family members are wondering where the meat is (most husbands) then this is also very good with shredded chicken (I really like it this way too).
This is one of my favorite summer meals.

Creamy Cucumber Dill Sauce

3-4 Large Cucumbers
1 Cup of Sour Cream
2 Tablespoons Lemon Juice
1 Tablespoon Vinegar (I use whatever I had on hand)
Onion (The original recipe called for one small onion but that is too much for me. I add just a little bit diced if I have one in the fridge or a little sprinkle of dehydrated onion.)
1 Tablespoon of Dill
Salt and Pepper to taste

Peal and slice cucumbers and mix all ingredients together. I have noticed that this is one of those recipes that tastes better when the flavors all have time to blend together so if possible let is sit in the fridge for a couple of hours. Hope you like it!

chili lime chicken

Amazingly simple and amazingly good!

2-3 chicken breasts

3 tbsp. lime juice

1 tbsp. chili powder

1 cup salsa

8 oz. frozen corn

2 cups black beans (or one can)

Put the first three ingredients in a crock pot and cook on high for 3-4 hours or on low for 6-7 hours. Break up the chicken and then add the next three ingredients. Cook until warmed through.

Serve on warm tortillas or over chips with cheese, lettuce, and tomatoes.

TIPS:

*This is quick and easy to put together and can cook while you are gone. Dinner will be ready when you get home.

*Use fresh tortillas and this will taste like something from a good Mexican restaurant.

black beans and rice

Here is the simplest of our black bean recipes. This is a favorite quick lunch or dinner.

2 cups water

1 cup rice

2 cups black beans (or one can)

1 can tomato sauce

1/2 cup salsa

2 tbsp. taco seasoning

optional add-ins:

1 cup corn

1 pound ground beef, cooked

Place all the ingredients in a large sauce pan, bring to a boil, and cover. Turn heat down to low and simmer for 20 minutes.

Serve beans and rice on warm tortillas or corn chips and top with cheese, sour cream, and/or avocados.

TIPS: This is a fun recipe for a dinner kit gift. Start with a new pan and fill it with a package of rice, a can of black beans, a can of tomato sauce, a bottle of salsa, a package of taco seasoning, and a bag of chips. Put in the recipe and wrap it all up for a cute "welcome to the neighborhood", get well, or wedding gift.

black bean taco salad

It is simple, easy and the perfect summer dinner.

1 large head lettuce, washed and torn into bite size pieces

2 tomatoes- chopped

2 cups black beans- or 1 can rinsed

1 cup cheddar cheese, grated

1 can olives, sliced

1 cup corn (optional)

3 cups tortilla chips,

1 cup salad dressing

Mix the first six ingredients in a large bowl. Just before serving add the chips and dressing. Enjoy!

TIPS: I like to use romaine lettuce and either ranch dressing, french dressing, or my favorite, a mixture of 1/2 cup ranch dressing and 1/2 salsa.

southwest egg rolls

Here is the first favorite black bean recipe. These are much like the ones on the appetizer menus at a couple of my favorite restaurants. I found a few different recipes that came close and adapted them to create this one. The number of ingredients may make these seem a little complicated but they are really fairly easy. They work well to make in bulk and freeze. From the freezer they make a quick dinner for the family or a little snack for one.

SOUTHWEST EGG ROLLS

Filling:

2 tbsp. oil

1 green bell pepper, finely chopped

2 bunches green onions, finely chopped

Saute in a large frying pan until tender and then add:

4 cups, cooked chicken, chopped

2 cups corn

4 cups black beans, cooked (2 cans will work)

6-8 oz. frozen spinach. thawed and drained

2 tbsp. jalapeno pepper, finely chopped

2 tbsp. taco seasoning

Cook for a few minutes, and then add:

1 8 oz. package cream cheese

2 cups shredded monterey jack cheese

Stir until cheese is melted and remove from heat.

Cook or warm 32-36 tortillas.

Spread 1/4 cup of the filling onto each tortilla, fold in sides and roll up.

Place the rolls on a baking sheet.

If freezing, place filled baking sheet in freezer until frozen and then transfer rolls to a labeled freezer bag.

If baking immediately, spray rolls with cooking spray. Bake in a preheated 350 degree oven for 8-10 minutes. Slice in half and serve with dipping sauce.

To bake after frozen, place on baking sheet, spray rolls with cooking spray and bake in a preheated oven for 20-25 minutes or microwave 2-4 minutes.

Easy Dipping Sauces:

Salsa-Ranch

Mix:

1 cup ranch dressing

1/2 cup salsa

Avocado Ranch

Mix:

1 cup ranch dressing

1 avocado, peeled and crushed

TIPS:

*The green onions can be replaced with 1/2 of a regualr onion or 2 tbsp. dried onion.

*Jalapenos can be fresh or canned.

*I have also used colby jack or cheddar cheese and I like them all.

*The secret ingredient that makes these so great is fresh tortillas. I buy them at a local Sam's Club, cook them on a griddle, and then fill them while they are warm. They roll easier and have a much better texture and taste than regular tortillas.

*Spraying the rolls with cooking spray is an alternative for frying. It gives them a crisp outer shell without the mess or fat content of all the oil.