http://pioneerwoman.com/ has a new addition to her blog. It's called tasty kitchen and you can go to her website to get the link. Wow, this site has lots of great recipes and we tried a new one tonight. I had some left over grilled chicken and corn tortillas so this recipe was perfect. At least go the PW's blog, she is constantly giving things away.... I only made 1/2 this recipe and it was enough for my ravenous boys after football practice!
Easy Taquitos
2 jars Premade Salsa (use The Smaller Jars)
2 cups Shredded Cheese
24 whole 6" Corn Tortillas
2 cans Chicken Stock/broth
1 cup Water (as Needed To Cover Chicken)
1 cup Vegetable Oil
Preparation Instructions
Preheat the oven to 425 degrees.
Bring chicken stock/broth to a boil in a large sauce pan or dutch oven. (Use a pan large enough so that the chicken is covered by broth and water.) Add chicken to broth, then add enough of the water to cover the chicken while it simmers.
When chicken is cooked through, remove from heat, drain liquid and let cool for 20 minutes.
While the chicken cools, combine the salsa and cheese in a large bowl. Once the chicken is cooled, shred with food processor (or my method—two forks, two hands!). Add chicken to cheese/salsa mixture and stir to combine.
In a small (6″–8″) pan, heat oil to medium/medium-high. Individually place the corn tortillas in the oil for a few seconds on each side and place on paper towels to dry. Repeat with remaining tortillas until they’re complete.
On a baking tray, spoon 2-3 tbsp of the chicken mixture inside the tortillas and roll. Place seam-side down on a pregreased (Pam!) baking tray. Continue until all are rolled.
Bake for 10–15 minutes until the tops of the taquitos are golden brown. Let cool for 10 minutes. Serve and ENJOY!
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Tuesday, August 11, 2009
Tuesday, June 30, 2009
Crunchy Potatoes
Oh goodness, please forgive me but I just have to try something new... I read all kinds of blogs, some blogs are sentimental moms gushing over the kiddos, other blogs I read are a full time job for the author and they articulate every part of the heart. My blog has mainly been about my kiddos and a few random opinions. I have been inspired by pioneerwoman.com to try something new, so please amuse me and sit back and enjoy this new post.
The cast of characters: Red Potatoes, Olive Oil, Salt, Garlic Salt, Pepper, Chives or Green Onions, Sour Cream, and Cheddar Cheese (the cheese did not make it into the picture)
Begin by bringing pot of water to a boil, and please make sure your pot is as ugly as mine.
Add salt to the water, don't be shy...
When water is boiling, add potatoes...
Liberally drizzle olive oil on sheet pan or whatever you have. When potatoes are fork tender, drain the water and place potatoes in pan.
Girls here is the fun part, with a potato masher or bottom of cup smash the heck out of'em. Don't flatten them, just get them broke up a bit. If you have a potato masher this makes a fun texture in the potato.
Brush them with olive oil...
Sprinkle with garlic salt, don't skimp people, potatoes need salt...
Sprinkle with pepper....
Sprinkle with chives (I used dried chives) or green onions....
Bake in a 450* oven or 20 - 25 minutes....
Entertain your kids b/c it's almost 8pm and they are starving....
The cast of characters: Red Potatoes, Olive Oil, Salt, Garlic Salt, Pepper, Chives or Green Onions, Sour Cream, and Cheddar Cheese (the cheese did not make it into the picture)
Begin by bringing pot of water to a boil, and please make sure your pot is as ugly as mine.
Add salt to the water, don't be shy...
When water is boiling, add potatoes...
Liberally drizzle olive oil on sheet pan or whatever you have. When potatoes are fork tender, drain the water and place potatoes in pan.
Girls here is the fun part, with a potato masher or bottom of cup smash the heck out of'em. Don't flatten them, just get them broke up a bit. If you have a potato masher this makes a fun texture in the potato.
Brush them with olive oil...
Sprinkle with garlic salt, don't skimp people, potatoes need salt...
Sprinkle with pepper....
Sprinkle with chives (I used dried chives) or green onions....
Bake in a 450* oven or 20 - 25 minutes....
Entertain your kids b/c it's almost 8pm and they are starving....Have I mentioned I love these faces!
When potatoes are brown and crunchy and yummy looking take them out and call all the troops to wash up.
Let the kiddos sprinkle with cheese and scoop on the sour cream.
When potatoes are brown and crunchy and yummy looking take them out and call all the troops to wash up.
Let the kiddos sprinkle with cheese and scoop on the sour cream. MMM! MMMMM!
My boys are easy to please...
Now go forth and make this little slice of heaven.
Thursday, April 16, 2009
Cilantro-Lover's Guacamole with Red Onion and Lime
2 medium avocados (must be perfectly ripe)
1 T freshly squeezed lime juice
3 T very finely minced red onion
1/4 cup very finely minced fresh cilantro
1/4 tsp. Ancho chile powder
1/2 tsp. Vege-Sal (or use 1/4 tsp. regular salt)
1/2 tsp. Green Tabasco sauce (more or less to taste, or any hot sauce you prefer)
Peel avocados and dice into pieces. Put avocado into a glass or plastic bowl and toss with the lime juice. Finely chop red onion and cilantro and add to the avocado. (I use the mini-chopper bowl of my immersion blender to chop these, but you can definitely chop with a chef's knife.) Add chile powder, Vege-Sal, and Green Tabasco Sauce to the bowl. Using a fork, mash and stir the avocado until other ingredients are mixed in and avocado is mostly mashed, with some small chunks remaining. Taste for seasoning and add more salt, chile powder, or hot sauce if desired. Avocado is best made just before eating, but it will keep in the fridge for a day or so. (The top will brown slightly, but if you stir you'll find the lime juice has kept the rest of the avocado from darkening.)
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