Altered from this recipe on Allrecipes.com. Made a few adjustments which I noted at the bottom. :) Super-yummy!
2lbs boneless skinless chicken thighs
1 can rotel
8oz salsa
1/2tsp cumin
2cups shredded Monterrey jack cheese
28 corn tortillas
vegetable oil
1. boil chicken in can of rotel and can of water(more or less, at least enough to cover chicken), shred it up and toss it in a big bowl with cumin and salsa
2. in a skillet, warm up thin layer of oil over LOW heat(recipe said med, but that was frying the tortillas instead of just softening them) and warm each tortilla in oil until softened *I did this in batches of 6-8*
3. in center of each softened tortilla, place about a tablespoon of chicken mixture and same of cheese, roll up and place seam side down on sheet pan
4. once all taquitos are assembled, bake in 375 degree oven for about 15 minutes until exterior is slightly golden and crispy, and filling is melty
I changed the name to taquitos, 'cause flautas are made with flour tortillas. I also used thigh meat for more chicken flavor, they are really not that much more fat, I swear. They get such a bad rap!
Also, we like jack in mexican dishes, so we just used more jack cheese, no cheddar ... and we could only fit 28 on a half sheet pan, whereas the recips says it makes 36.
You can tell if you warmed the tortillas enough in the oil, 'cause if you did they stay together nicely, but if not, they fall apart!
Enjoy! We all loved this recipe, including the kids.
Tuesday, November 17, 2009
Food Blogs
I've been trying to update and add to the contributers and recipe blogs on here. If you know of someone I'm missing or a good recipe blog email me or leave a comment and I'll add it. Also be sure to check out some of the new links for ideas and inspiration.
Monday, November 2, 2009
Roast Turkey or Chicken
This is more of a preparation than a recipe. It was in Real Simple for using on a Turkey, but hubby loved it so much, I often roast chickens this way.
1 bird(turkey or chicken)
olive oil
House seasoning:
equal parts chili powder, kosher salt, fresh ground black pepper
1. Heat oven to 325 degrees.
2. Rub prepped bird with olive oil
3. Sprinkle seasoning over entire bird.
4. Roast in oven for 20minutes per pound.
1 bird(turkey or chicken)
olive oil
House seasoning:
equal parts chili powder, kosher salt, fresh ground black pepper
1. Heat oven to 325 degrees.
2. Rub prepped bird with olive oil
3. Sprinkle seasoning over entire bird.
4. Roast in oven for 20minutes per pound.
Pesto Crescent Twists w/Feta Spread
Twists:
2(8oz) cans refridgerated crescent rolls
1/2c prepared pesto
2tbsp finely chopped walnuts
Spread:
1/4c sour cream
4oz crumbled feta cheese
1(3oz) pkg cream cheese softened
2tsp olive oil
1tsp prepared pesto
1. Heat oven to 375 degrees. Grease cookie sheet or use large bar pan. Unroll 1 can of dough onto wax paper or cutting board, firmly press perforations to seal. Press or roll to form 13x7 inch rectangle. In small bowl combine pesto and walnuts, mix well and spread over dough.
2. Unroll second can of dough. Firmly press perforations to seal. Press or roll out to 13x7 inch rectangle. Carefully place on top of first rectangle, sandwiching the filling in the middle.
3. Cut in half lengthwise to make two 7x6 1/2 inch rectangles, then cut each rectangle into 8 strips each. I find this easiest with a pizza cutter so as not to drag or tear the dough. "twist" each strip tightly and place on cookie sheet.
4. Bake at 375 for 14-19 minutes or until golden brown.
5. Meanwhile, in medium bowl or small food processor, combine sour cream, feta, and cream cheese. Mix until well blended and smooth. Place in serving bowl. Drizzle olive oil and pesto over spread. I like to use a knife to swirl this into the top so it looks pretty.
6. Serve warm twists alongside spread. Any leftover spread is really good on other types of warm bread, and can be saved in the fridge for about a week.
Yumm!
2(8oz) cans refridgerated crescent rolls
1/2c prepared pesto
2tbsp finely chopped walnuts
Spread:
1/4c sour cream
4oz crumbled feta cheese
1(3oz) pkg cream cheese softened
2tsp olive oil
1tsp prepared pesto
1. Heat oven to 375 degrees. Grease cookie sheet or use large bar pan. Unroll 1 can of dough onto wax paper or cutting board, firmly press perforations to seal. Press or roll to form 13x7 inch rectangle. In small bowl combine pesto and walnuts, mix well and spread over dough.
2. Unroll second can of dough. Firmly press perforations to seal. Press or roll out to 13x7 inch rectangle. Carefully place on top of first rectangle, sandwiching the filling in the middle.
3. Cut in half lengthwise to make two 7x6 1/2 inch rectangles, then cut each rectangle into 8 strips each. I find this easiest with a pizza cutter so as not to drag or tear the dough. "twist" each strip tightly and place on cookie sheet.
4. Bake at 375 for 14-19 minutes or until golden brown.
5. Meanwhile, in medium bowl or small food processor, combine sour cream, feta, and cream cheese. Mix until well blended and smooth. Place in serving bowl. Drizzle olive oil and pesto over spread. I like to use a knife to swirl this into the top so it looks pretty.
6. Serve warm twists alongside spread. Any leftover spread is really good on other types of warm bread, and can be saved in the fridge for about a week.
Yumm!
Candied Chex Mix
A recipe from the box tops website, but added some more stuff to really fill it out.
8oz white chocolate baking bars, chopped coarsely
4c rice chex
2c bite size pretzel twists
1/2c raisins
1c candy corn
1/4c orange and black sprinkles
Stuff I added to the original mix, 'cause it was way too sweet the way the recipe was written:
1/2c more raisins
1c almonds
4c popcorn
1c more pretzels
1. In microwavable bowl, microwave chopped baking bars for 30 seconds at a time, stirring in between, until fully melted and smooth*
2. gently stir in all mix-ins except the popcorn
3. Spread out on waxed paper or foil and let cool until chocolate is set, about 20-30 minutes.
4. Once dry, break up into smaller pieces and add to large bowl or resealable container. Add popcorn and mix to combine.
*Either use largest bowl to fit into your microwave, or transfer melted chocolate to a large bowl in order to have room for stirring in all the rest of the ingredients.
This was super yummy. :)
8oz white chocolate baking bars, chopped coarsely
4c rice chex
2c bite size pretzel twists
1/2c raisins
1c candy corn
1/4c orange and black sprinkles
Stuff I added to the original mix, 'cause it was way too sweet the way the recipe was written:
1/2c more raisins
1c almonds
4c popcorn
1c more pretzels
1. In microwavable bowl, microwave chopped baking bars for 30 seconds at a time, stirring in between, until fully melted and smooth*
2. gently stir in all mix-ins except the popcorn
3. Spread out on waxed paper or foil and let cool until chocolate is set, about 20-30 minutes.
4. Once dry, break up into smaller pieces and add to large bowl or resealable container. Add popcorn and mix to combine.
*Either use largest bowl to fit into your microwave, or transfer melted chocolate to a large bowl in order to have room for stirring in all the rest of the ingredients.
This was super yummy. :)
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