Tag Archives: Cooking spray

Baked Creamy Chicken Taquitos

3 Oct

I am in love with these taquitos! I’ve never made taquitos with flour tortillas before, but they were fabulous. I actually had to make them twice because the first time everyone ate them before I could take a picture. ūüôā They are really quick, but I ran into a snag the second time around – no salsa. I usually borrow from my neighbor in a pinch, but she wasn’t home. So, I skipped on over across the street (and when I say ‘I,’ I actually mean I sent my husband and all the kids so I could work on dinner in peace) to ask my other neighbors if they had salsa. No go. But! Hubby came home with all the raw ingredients for salsa that they neighbors had so generously offered. So, with their tomatoes, cilantro, and onion, we added a handful of pitifully small peppers and an ear of sweet corn that our little garden managed to eke out this season, and ended up making some Homemade Salsa¬†to finish things up. They turned out better than ever!

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Ingredients

1/3 cup (3 oz) cream cheese

1/4 cup salsa (Homemade Salsa)

1 Tbsp fresh lime juice

1/2 tsp cumin

1/4 tsp garlic powder

2 Tbsp chopped cilantro

2 cups shredded cooked chicken

1 cup grated cheese

flour tortillas

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.¬†Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well.¬†Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can.¬†Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.¬†Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Adapted from: http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

 

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Breakfast Cups

9 Aug

I’m listening to two of my kids scream bloody murder next door because, heaven forbid, we are making them go to bed. I can’t think of anything witty to write due to their wailing distractions. I¬†want to go to bed. Not sure what their issue is.

So, I’ve discovered while compiling all the recipes that I want to add to this here blog, that I must really like breakfast food. Here’s another – wahoo. This one is nice because you can make a bunch before hand, and keep them in the fridge or freezer. Throw them in the microwave for a quick zap before you head out the door, and you have a portable, way-better-than-a-hot-pocket breakfast. Feel free to branch out and get crazy on the fillings. We’re a very bacon type family, so that’s a no brainer; but peppers, salsa, mushrooms…the possibilities are endless! But you might have to find a muffin tin with giant cups if you go too out of control. ūüôā

Hey, they are quiet…there is a little sniffing going on. Either Daddy made them cry and feel really bad about giving us such a hard time, or my six year old is still suffering the consequences of not blowing her nose when it is runny. It could probably go either way.

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Ingredients:

5 eggs

1/2 cup milk

9 pieces of bacon, cooked and broken up into bits

salt and pepper to taste

shredded cheddar cheese

2 cans refrigerated crescent rolls

Preheat your oven to 350^ F and spray a 12 cup muffin tin with non-stick cooking spray. Divide crescent rolls and mold them into the muffin cups, lining the entire cup. Repeat this process for the remaining muffin cups. Mix eggs, milk, salt and pepper in a separate bowl. Put bacon bits into the bottom of each muffin cup, then fill each cup half way with egg mixture. Top with shredded cheddar cheese. Place in oven and cook for 20-25 minutes until eggs are solid, the edges of the crescent rolls are golden brown, and the cheese is melted. If you fill the cups too full with the egg mixture they will overflow, so be careful! Or put a cookie sheet below your muffin tin to catch any spills.

*If you don’t have crescent rolls, you can use a regular slice of bread as the ‘cup.’ Simply trim the off the crust and roll each slice of bread flat with a rolling pin. Mold into the muffin cups and brush the edges with melted butter. Fill as suggested above.

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Oven Caramel Corn

28 Jul

Just after we got home from church this afternoon, one of the little neighbor girls told my girls all about how they were going to have popcorn and watch a movie as a family. This, of course, brought about the inevitable question: “Can we make popcorn too?!” For the first time in a long time, all three girls managed to make it home with their hair in tact (we don’t usually make it past the first half hour, let alone all three hours) – how can you not reward that? So I said sure – I haven’t made caramel corn in forever, and when I suggested it as an alternative to regular ol’ popcorn, I got a, “Yeah! That actually sounds good!” A vast improvement from, “Mom, why do you always cook yucky things?” Yes, they really said that. Hubby cooked dinner, so I got to do dessert (although, truth be told, we ate dessert first – my excuse being it was done first :)).

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Ingredients:

8-9 qt. popcorn (or 2 bags of the microwave popcorn)

2 cups brown sugar

1 cup butter

1/2 cup corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

Preheat oven to 250^F. Melt butter and brown sugar in saucepan over medium heat. Add corn syrup and salt. Bring to boil and continue boiling for 5 minutes, stirring well. Remove from heat and add vanilla and baking soda, stirring quickly. Caramel will become fluffy. Pour caramel over popcorn and mix well. Tip: Spray the inside of a large bowl and a wooden spoon with cooking spray so the caramel doesn’t stick as much.

Spread caramel corn on a cookie sheet and place in oven. Bake for 15 minutes; stir once, then bake for 15 minutes more. If you prefer sticky caramel corn, bake for less time or don’t bake at all.