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.

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!

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!