Best part? Mine looked exactly like her picture. That's my favorite kind of recipe!
Here's the recipe! [my revisions are to the side of the ingredients haha] 1/3 C (3 oz) cream cheese [we used 1/3 less fat...the one that starts with Nuf... blah blah blah]
1/4 C green salsa [in a tiny can at the store]
1T fresh lime juice [I didn't have fresh limes, so I just scraped out some lime with a fork - so good!]
1/2 t cumin
1 t chili powder [I put in 2 sprinkles. I am a WIMP when it comes to chili powder]
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro [oh my. I barely used one T]
2 T sliced green onions
2 C shredded cooked chicken This is how I cooked my chicken: I put a frozen boneless, skinless chicken breast in a crock pot on high for 5-6 hours. I added 1 can of chicken broth, a 1/2 cup water, a dash of Mrs. Dash seasoning, 1 tsp garlic, and some onion powder [since I was out of actual onion]. Then, you just shred it with a fork. It is delightfully aromatic, and tastes amazing with this recipe!
1 C grated pepperjack cheese
small flour tortillas
Heat oven to 425. 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 green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. [I used a cookie scoop. Very fun!]
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 or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Ok, here's the dish that made my Thursday night a complete hit! And, it was completely picture perfect, but I ate it before I remembered to take any pictures... I hate it when that happens!
What You'll Need:
2 tsp Canola Oil - I used Olive Oil
2 boneless, skinless chicken breasts
4 scallions, thinly sliced - keep green and white parts separate * I used green onions
2 tbs grated ginger root (an absolute must)
1 tbs hoisin sauce or soy sauce
2 tbs orange juice concentrate
--I took out 2 frozen, b-s chicken breasts and let them thaw for a few hours before making. This is a time saver extraordinaire!--
-> What you need to know about ginger root:
This is what it looks like. Its sensationally aromatic, and very easy to use - it just looks intimidating. First, start by peeling off a portion of the outer-root. It comes off quickly and easily with the use of a potato-peeler [the same thing you use to peel carrots]. It will be yellow-ish on the inside - grate this! Then, a part of your cheese grater should have slightly smaller holes than what you'd use to grate cheese with; use that one; it has slightly bigger holes than a zester! [If you're like me, its the one you've never used before!] Grate the ginger and enjoy the fresh aroma! Its delish!
Make It 1-2-3!
1. Heat oil in a small, heavy-bottomed skillet over med-high heat. Season chicken breasts with salt and pepper (I season one side, put them in the pan, and while one side is cooking, I season the other side so its ready to flip). Brown chicken on both sides, about 3 mins. per side.
2. Add scallion [or green onion] white parts and the ginger. Cook for 1 min, stirring. Add orange juice concentrate, soy sauce, and 1-2 tbs water. Bring to a simmer and cook until chicken is cooked through, about 3 mins.
3. Remove pan from heat, stir in scallion greens, and serve.
This is wonderful with rice, Noodle Stir Fry [this has noodles + veggies], or broccoli.
Let me know what you guys think of it when you try!!!!! Its my new favorite. Yum! Oh, and don't forget to post pictures!
You may spend hours on there! But watch your checkbook! There are links on all of the items, telling you where to buy them, how much, etc! Oh my. I wish you could search under celebs, like Kate Middleton - b/c I still want that dang white coat! haha But I do love the one I picked... try it out! Maybe we'll link up by the end of the week!
Do you ever feel swirly?! Not like you're getting a swirly, and not because you're sick [which is why I felt swirly most of this week], but because you feel a little lost amongst everything that's going on, changing, moving?!
Well, that's how I feel today. Not in a depressing way - just a more retrospective, thoughtful, contemplative sort of way.
I feel a little lost, but not scared. I feel a little like a kite without a string, but without too much of a tempest to tear me apart. Just the right kind of breeze that's going to blow me to the next set of tree limbs, until I get rescued lol Yep. Just a little like a drifter.
But, I think its memories like this that help me have faith in this tiny journey - I'm not nervous, anxious, or scared. I'm totally ok. And I like it :)
"Are we not the framers of our own destiny? Are we not the arbitrators of our fate? . . . It is our privilege to determine our own exaltation or degradation; it is our privilege to determine our own happiness or misery in the world to come." John Taylor
"We have committed the Golden Rule to memory; now let us commit it to life."