Thursday, March 24, 2011

Baked Creamy Chicken Taquitos with Café Rio Lime Cilantro Rice

Recipe by

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

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 green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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 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 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. Makes around 12 taquitos.

Cilantro Lime Rice

(Double this for large crowd)

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.

 **This meal came from the same blogger as the Crockpot Italian Chicken-awesome recipes!!!  We all loved both of these recipes; they were both simple, fast, and delicious!
Here is the blog they came from if you'd like to check out more of her recipes!

Tuesday, March 22, 2011

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice. 

**I found this recipe on this blog:  OH MY GOSH.  Easiest recipe!  Kids loved it; they actually told me I was the best cook in the world:) 

Thursday, March 10, 2011

Banana Snack Cake

Ingredients: (what I used)
1 cup white sugar (3/4 cup)
1 cup butter
2 eggs
1/2 cup buttermilk (1/2 cup skim milk)
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick cooking oats (1 cup old fashioned oats)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts (1/2 cup sliced almonds)
1/2 cup flaked coconut (3/4 cup flaked coconut)
2 cups semisweet chocolate chips (1 1/2 cup semisweet chocolate chips)

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.

3. Pour batter into 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees for 30 to 35 minutes, (mine took about 45 minutes) or until a toothpick inserted into the cake comes out clean.

4. Enjoy

**This is SO delicious!  I served it at playgroup and it was a hit!  I'd maybe use fewer chocolate chips, but there weren't any complaints!