Thanks again to Pinterest, I found this delicious recipe and it is definitely worth passing on…I always double the recipe to feed my hungry crowd, but it makes an easy, inexpensive meal that pleases all of my little people! I serve these with chips, salsa and homemade guacamole! Click here also for the recipe.
Yield: 12 taquitos
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
Preheat your oven to 425?F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
As we dive into a season full of hospitality and having families over for dinner often, I’ve been on the search (thank you Pinterest!) for main dishes that easily feed a crowd. Some of our normal weekly recipes just feed our little army of six and won’t work for bigger groups. I ran across this recipe a few months ago, made it very unsuccessfully before we left Louisville (ahem, I scorched the milk which gave the whole dish that horrible burnt taste) but decided to give it one more go when our pastor and his family came for dinner. And so glad I didn’t give up on this one…it was absolutely delicious! I served it with steamed broccoli and home-made buttermilk rolls. We fed 11 people (4 adults, 7 kids) and had plenty leftover. This will definitely be one of my new go-to recipes when entertaining!
I just happened to see this oh-so delicious treat on Pinterest today when I was looking up a different recipe. We ended up having a restful family day (thank you bad weather!) and I had plenty of time to whip these up before dinner. My family thanked me greatly and so will yours!
Hop on over here to see the complete recipe and pictures!
Per my dad’s request, we had peach pancakes for breakfast this morning! Can I just say… yum?!?!! I found this recipe and only made one change…canned peaches for fresh given the time of year. We topped them with more peaches, maple syrup and some whipped cream. My kiddos were super-pleased with breakfast today 🙂
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch ground cloves
2 cups ripe, peeled, diced peaches
Blend egg, milk and oil. In a separate bowl blend dry ingredients together.
Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.
Heat griddle until drops of water sizzle. Grease lightly if needed.
Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.
Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.
Preheat oven to 350 degrees. Grease and lightly flour a 12-cup muffin tin (or coat with non-stick spray).
Sift together flour, salt, nutmeg & baking powder. Set aside. Beat together 2/3 cup butter and 1 cup sugar, about 2 minutes on medium speed. Add eggs one at a time and beat in. Add dry ingredients in three portions, alternately with milk, combining just until well mixed. Divide batter among 12 muffin cups. Bake 25-30 minutes until lightly golden. Cool about 3 minutes, then remove from pan.
While still warm, use a pastry brush to brush muffins with melted butter and then roll in cinnamon-sugar mixture until the muffins are well coated on all sides.
My kids love broccoli…I could probably fix it every night and they would gobble it up! Weird, huh?!? We also love stir-fry, but after two years of the same recipe, I decided it was time to change things up. I found this recipe and we loved it! Its just the right mix of sweet and salty…I usually find flank steak some other thin cut of steak on sale at Kroger and buy the big bag of broccoli florets at Costco (which then disappears in about a week!). I love that this recipe makes for a very cost-effective meal that our entire family enjoys!
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onions, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Per request of my mama, I’m sharing this delicious salad recipe…perfect for a hot summer day! I did make a few revisions…instead of smoked chicken, we use three grilled chicken breasts (shredded), rubbed with chili powder and a little garlic salt and only one green onion. I also substituted feta for the crumbled blue cheese. My children, who normally aren’t thrilled on salad night, loved this recipe and usually ask for seconds every time!
1 large head romaine lettuce, shredded
1 pound chopped smoked chicken
1 cup (4 oz.) shredded sharp Cheddar cheese
3 large tomatoes, seeded and diced
2 large avocados
1 tablespoon fresh lemon juice
1 bunch green onions, sliced
1 (4-oz.) package crumbled blue cheese
6 bacon slices, cooked and crumbled
1. Layer first 4 ingredients on a large serving platter.
2. Peel and chop avocados; toss with lemon juice.
3. Layer avocado, green onions, crumbled blue cheese, and crumbled bacon over salad. Serve immediately, or cover and chill up to 8 hours. Serve with Barbecue-Ranch Dressing.
1 (1-oz.) envelope buttermilk Ranch dressing mix
1/2 cup barbecue sauce
Prepare buttermilk Ranch dressing mix according to package directions; stir in barbecue sauce.