When I used to teach school we had these disgustingly fabulous things in the cafeteria called crispitos. They are indescribably bad for you, but I loved them. This is not a recipe for those because I have no IDEA how to make them. I did however come up with a way to make taquitos that have infinitely more flavor than any I've ever had at a Mexican restaurant. And when I say I came up with it, I totally mean Dustin. The best part is the that filling can be made ahead in the crock pot and stored until you need it.
Taquito filling:
2-3 boneless skinless chicken breast
3/4 mild salsa
2 tbs of melted butter
2.5 tbs of cilantro
juice of one REAL LIME - don't be using the bottled stuff
1 tbs of chili garlic sauce (you find it in the Asian food section)
Place the chicken in your crock pot with the butter. Mix the salsa, lime juice, cilantro and chili garlic sauce in a bowl. Pour over the chicken. Let it cook for two hours on low. Don't over cook or it will be dry. When it is almost cool, finely shred the chicken. Reserve about 1/4 of a cup of the juice in the crock pot to store with the chicken so it doesn't dry out. You can use more if you think you need it.
When you are ready, fill corn tortillas - the kind that have not yet been fried - and roll. Heat oil in a cast iron skillet. You only need about an inch to an inch and a half in the bottom of the skillet. Get it good and hot. Don't be scared. If your oil isn't hot enough, your taquitos will be greasy. Also make sure you have tongs handy for turning and for rescuing taquitos once they are cooked. Lay the taquitos down on the pan on their flap so they stay closed. Cook for about 1-2 minutes until that side is golden brown. Then turn and cook the other side. Remove from the pan and lay on a plate with paper towels to drain.
We ate ours with avocado halves and sour cream, but you could do Spanish rice and black beans too.
This makes about 8 taquitos. If you need to make more than that, just add chicken breasts to the crock pot!
Saturday, May 19, 2012
Tuesday, October 4, 2011
Cozy Quinoa Casserole
I found this recipe on the side of the Kitchen Basics chicken stock box and thought it sounded good. I did slightly modify it. Dustin LOVED it, and it's a good make ahead meal. Plus, quinoa is all the rage right now for being super healthy. You really can't lose.
2 cups of Kitchen Basics chicken stock
1/2 large white onion, diced
sliced fresh mushrooms - you can use whatever kind you wish
2-3 cloves of garlic, minced
1 lb. ground turkey
2 tsp poultry seasoning
1 tsp salt
1/2 tsp ground pepper
1 1/2 cups of uncooked quinoa, rinsed
1/3 cup parsley, minced
1 cup shredded monterey jack cheese
Preheat your oven to 350 degrees. In a skillet, saute the onion in a little bit of olive oil until it is just translucent. Add the mushrooms and garlic. Saute for another 2-3 minutes. Add the ground turkey, breaking it into small pieces as it browns. Once the turkey is cooked, add the poultry seasoning, salt, pepper, stock, and quinoa. Bring it to a boil; then cover and simmer for 10 minutes. Transfer mixture to a 2 qt casserole dish. Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese over the top and bake for 25-30 minutes, or until the cheese is golden brown. Serve with salad and steamed green veggies!
2 cups of Kitchen Basics chicken stock
1/2 large white onion, diced
sliced fresh mushrooms - you can use whatever kind you wish
2-3 cloves of garlic, minced
1 lb. ground turkey
2 tsp poultry seasoning
1 tsp salt
1/2 tsp ground pepper
1 1/2 cups of uncooked quinoa, rinsed
1/3 cup parsley, minced
1 cup shredded monterey jack cheese
Preheat your oven to 350 degrees. In a skillet, saute the onion in a little bit of olive oil until it is just translucent. Add the mushrooms and garlic. Saute for another 2-3 minutes. Add the ground turkey, breaking it into small pieces as it browns. Once the turkey is cooked, add the poultry seasoning, salt, pepper, stock, and quinoa. Bring it to a boil; then cover and simmer for 10 minutes. Transfer mixture to a 2 qt casserole dish. Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese over the top and bake for 25-30 minutes, or until the cheese is golden brown. Serve with salad and steamed green veggies!
Sunday, August 21, 2011
Muffin Tin Frittatas
Weekend brunch is a favorite for us even though we rarely actually GO to brunch! Still, we love brunch foods because they are easy to make, and everyone loves breakfast. Frittata is a great way to put a whole meal into one easy dish, and baking them in muffin tins not only makes them conveniently singe serve, but everyone gets some crispy edge! Also, these keep well and reheat in the oven for a quick weekday breakfast treat.
3 egg whites
4 whole eggs
1/2 cup sour cream
1/4 cup of milk
6 strips cooked, chopped bacon
frozen shredded hashbrowns
3/4 cup of cheese - we used Brie because we had it, but cheddar, swiss, pepper jack, anything is good!
Preheat the oven to 350 degrees and spray your muffin tin with cooking spray.
In a large bowl, beat the egg whites, whole eggs, milk, and sour cream with a hand mixer on medium until well integrated. Then add the cheese and mix. In each of the sprayed muffin cups, out a little bit of the frozen hashbrowns and some chopped bacon. Divide the egg mixture evenly between the muffin cups. Place in the oven and bake until the centers are not runny. It should take about 20 minutes.
Serve with fruit and coffee!
Refrigerate leftover servings and reheat in the oven for about 8 minutes.
3 egg whites
4 whole eggs
1/2 cup sour cream
1/4 cup of milk
6 strips cooked, chopped bacon
frozen shredded hashbrowns
3/4 cup of cheese - we used Brie because we had it, but cheddar, swiss, pepper jack, anything is good!
Preheat the oven to 350 degrees and spray your muffin tin with cooking spray.
In a large bowl, beat the egg whites, whole eggs, milk, and sour cream with a hand mixer on medium until well integrated. Then add the cheese and mix. In each of the sprayed muffin cups, out a little bit of the frozen hashbrowns and some chopped bacon. Divide the egg mixture evenly between the muffin cups. Place in the oven and bake until the centers are not runny. It should take about 20 minutes.
Serve with fruit and coffee!
Refrigerate leftover servings and reheat in the oven for about 8 minutes.
Sunday, March 13, 2011
Easy Beef Bourguignonne
Okay I swear that I have other sources for recipes, but Real Simple is the star of my kitchen right now! Typically I tweak their recipes just a little bit, but this one I made straight up. It takes 30 minutes and involves very little prep work. This is perfect for a Friday night dinner or Sunday lunch. You can serve it with rice or potatoes. Or really whatever you like.
1.25 lbs sirloin steak cut into one inch pieces (I used london broil)
10 oz of fresh sliced mushrooms
16 oz pk frozen cocktail onions (I used the jarred ones because I couldn't find frozen)
2 cups of red wine (if you don't drink a lot of wine, buy the singles so the rest doesn't go bad; also I used cabernet sauvignon)
1 10.75 oz can of Campbell's Golden Mushroom soup
olive oil
salt and pepper
I used my enameled cast iron pot for this. If you have one, or a dutch oven you should use it!
Heat 1 tbs of olive oil until shiny. Drop in your meat and brown it until its not pink. It's tempting to keep stirring it, but really just let it brown on one side then turn it over. Brown food tastes good!
Move your meat to a separate bowl and drop in your mushrooms and onions. Cook until the moisture evaporates. Pour in the red wine, reduce the heat and simmer until the liquid is reduced by half. BE PATIENT! Add the can of soup and 1/4 cup of water. Bring to a boil. Return the meat and juices from the bowl to the pot. Salt and pepper to taste. Simmer for two more minutes, and serve over rice or with potatoes and a green vegetable.
Serves 4.
I packaged up the leftovers and frozen 1/2. Real Simple says the frozen leftovers will be for 3 months.
1.25 lbs sirloin steak cut into one inch pieces (I used london broil)
10 oz of fresh sliced mushrooms
16 oz pk frozen cocktail onions (I used the jarred ones because I couldn't find frozen)
2 cups of red wine (if you don't drink a lot of wine, buy the singles so the rest doesn't go bad; also I used cabernet sauvignon)
1 10.75 oz can of Campbell's Golden Mushroom soup
olive oil
salt and pepper
I used my enameled cast iron pot for this. If you have one, or a dutch oven you should use it!
Heat 1 tbs of olive oil until shiny. Drop in your meat and brown it until its not pink. It's tempting to keep stirring it, but really just let it brown on one side then turn it over. Brown food tastes good!
Move your meat to a separate bowl and drop in your mushrooms and onions. Cook until the moisture evaporates. Pour in the red wine, reduce the heat and simmer until the liquid is reduced by half. BE PATIENT! Add the can of soup and 1/4 cup of water. Bring to a boil. Return the meat and juices from the bowl to the pot. Salt and pepper to taste. Simmer for two more minutes, and serve over rice or with potatoes and a green vegetable.
Serves 4.
I packaged up the leftovers and frozen 1/2. Real Simple says the frozen leftovers will be for 3 months.
Monday, March 7, 2011
Spicy Noodles and Pork
This is another modified recipe from realsimple.com. I find their recipes to be inspiring! Also, I love Asian food of all kinds, and this is one of my favorites to cook at home. I will warn you that this is a messy recipe, but it is worth the mess .
32 ounces of Kitchen Basics chicken stock
1.5 in piece of fresh ginger peeled and sliced (please do yourself a favor and use the fresh stuff)
1 package of rice sticks/noodles
1 package dried shiitake mushrooms
1 red jalapeno sliced (green is okay if you can't find red)
4 thin sliced boneless pork chops
1/4 cup AP flour
1 egg beaten
3/4 cup panko bread crumbs
Soak the mushrooms and rice sticks/noodles according to the package directions. In a large pot, bring chicken broth and ginger to a boil. Add the mushrooms and jalapenos and simmer until tender. Meanwhile, season the pork chops and coat with flour. Then dip them in egg and then into the panko. Heat oil in a large skillet over medium heat. Cook the pork chops 2-3 minutes per side until thoroughly cooked. While the pork is cooking, add the rice noodles to the chicken broth. Slice the pork and serve over noodles and broth. Sprinkle with the scallions.
32 ounces of Kitchen Basics chicken stock
1.5 in piece of fresh ginger peeled and sliced (please do yourself a favor and use the fresh stuff)
1 package of rice sticks/noodles
1 package dried shiitake mushrooms
1 red jalapeno sliced (green is okay if you can't find red)
4 thin sliced boneless pork chops
1/4 cup AP flour
1 egg beaten
3/4 cup panko bread crumbs
Soak the mushrooms and rice sticks/noodles according to the package directions. In a large pot, bring chicken broth and ginger to a boil. Add the mushrooms and jalapenos and simmer until tender. Meanwhile, season the pork chops and coat with flour. Then dip them in egg and then into the panko. Heat oil in a large skillet over medium heat. Cook the pork chops 2-3 minutes per side until thoroughly cooked. While the pork is cooking, add the rice noodles to the chicken broth. Slice the pork and serve over noodles and broth. Sprinkle with the scallions.
Sunday, March 6, 2011
Turkey and Sweet Potato Turnovers
Hey! It's been a while since I've had a chance to cook anything exciting enough to post!
I took this recipe from the realsimple.com website and tweaked it a tad. It originally called for ground beef and cheddar cheese, which you are more than welcome to use in place of the ground turkey and goat cheese.
olive oil
1lb ground turkey
1 medium sweet potato peeled and shredded
2 cups baby spinach
2 puff pastry sheets thawed
4 ounces goat cheese
2 cloves of garlic chopped
salt and pepper
Preheat oven to 400 degrees. Heat olive oil in a saute pan. Brown the ground turkey until completely cooked. Do not over cook it. Stir in the garlic, sweet potatoes, and spinach. Cook over medium heat until the spinach is slightly wilted. Salt and pepper to taste. Cover baking sheet in aluminum foil and spray with cooking spray. Lay the puff pastry sheets out separately on the baking sheet and cut each one in half with a pizza cutter. Fill half of each puff pastry strip with the meat, spinach, and potato mixture leaving a 1/4 edge all the way around. Top with goat cheese crumbles; fold and seal the dough to make turnover pockets. Bake for 20-25 minutes until golden brown.
Dustin is working out a dipping sauce for these. He wasn't happy with his first attempt! I'll update when I have his dipping sauce :)
I took this recipe from the realsimple.com website and tweaked it a tad. It originally called for ground beef and cheddar cheese, which you are more than welcome to use in place of the ground turkey and goat cheese.
olive oil
1lb ground turkey
1 medium sweet potato peeled and shredded
2 cups baby spinach
2 puff pastry sheets thawed
4 ounces goat cheese
2 cloves of garlic chopped
salt and pepper
Preheat oven to 400 degrees. Heat olive oil in a saute pan. Brown the ground turkey until completely cooked. Do not over cook it. Stir in the garlic, sweet potatoes, and spinach. Cook over medium heat until the spinach is slightly wilted. Salt and pepper to taste. Cover baking sheet in aluminum foil and spray with cooking spray. Lay the puff pastry sheets out separately on the baking sheet and cut each one in half with a pizza cutter. Fill half of each puff pastry strip with the meat, spinach, and potato mixture leaving a 1/4 edge all the way around. Top with goat cheese crumbles; fold and seal the dough to make turnover pockets. Bake for 20-25 minutes until golden brown.
Dustin is working out a dipping sauce for these. He wasn't happy with his first attempt! I'll update when I have his dipping sauce :)
Monday, December 6, 2010
KK's party pumpkin dip
This is a huge hit at our family Thanksgiving and Christmas gatherings, and I give all the credit to KK :) Pumpkin dip is a great, easy party dish that you can put together at the last minute.
1 can pumpkin pie filling
1 small tub of cool whip
1 package cream cheese softened
1/2 cup powdered sugar
1/4 tsp each nutmeg, cinnamon, and ginger
Put all the ingredients in a mixing bowl and mix on low with a hand mixer until everything is integrated. Put in a nice dish and serve with ginger snaps or graham crackers. If you are really feeling like Betty Crocker, you can make your own gingerbread people.
1 can pumpkin pie filling
1 small tub of cool whip
1 package cream cheese softened
1/2 cup powdered sugar
1/4 tsp each nutmeg, cinnamon, and ginger
Put all the ingredients in a mixing bowl and mix on low with a hand mixer until everything is integrated. Put in a nice dish and serve with ginger snaps or graham crackers. If you are really feeling like Betty Crocker, you can make your own gingerbread people.
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