Thursday, September 24, 2009

Baked Taquitos

I made these about a month and a half ago and have made them multiple times since. They are super easy to make and very delicious!

Baked Chicken Taquitos
adapted from My Kitchen Cafe

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup 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
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas - I used the small flour tortillas and we really liked those too
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

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

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (If they come unrolled stick a toothpick through them to keep them tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole.

Wednesday, September 23, 2009

Salmon Teriyaki

courtesy Lion House Lite Recipes

¼ cup light soy sauce
¼ cup water
¼ cup sugar
1 tsp grated fresh ginger root
1 Tbsp cornstarch
1 Tbsp water
4 salmon steaks or a salmon filet
1 lemon, sliced

In a small saucepan, combine soy sauce, ¼ cup water, sugar and grated ginger. Bring to a boil. Dissolve cornstarch in 1 T water and add to soy sauce mixture. Cook until thickened (it will not be very thick). Arrange salmon in a glass baking dish, pour sauce over salmon and place lemon slices on top. Bake at 350 degrees for 20 to 30 minutes or until fish flakes easily with fork. Baste several times during baking.

Note: Fish can also be marinated in the sauce for 30 minutes or more and then broiled or cooked on a barbecue grill. Baste several times during cooking.

Tuesday, September 22, 2009

Ice Cream Dessert

I can't believe I have not posted this dessert yet because it is one of my favorites. It is super easy and delicious! This recipe comes from my sister-in-law Alyssa.

2 sticks margarine or butter
1 1/2 cups brown sugar

In a large saucepan melt the 2 sticks margarine and add the brown sugar. Bring to a boil. Remove from heat.

3 cups Cornflakes or Special K
1 1/2 cups shredded coconut
1 1/2 cups chopped nuts (I usually use walnuts or pecans)
Stir everything together

Spread mixture on bottom of 13X9 pan. Reserve about 1 - 1 1/2 cups to sprinkle on the top.

Cut 1/2 gallon of ice cream in to strips and lay on top of the mixture. Sprinkle reserved cornflake mixture on top. Put in freezer.

The original recipe has you top the dessert with raspberry danish dessert that you add frozen raspberries to. This is my favorite way to have it but when I get lazy I just put chocolate or caramel sauce on the top.

Monday, September 21, 2009

Bruschetta Chicken

adapted from Taste of Home

1 egg, slightly beaten
4 boneless, skinless chicken breast halves
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 Tbsp butter, melted (I used a little olive oil)
2 large tomatoes, seeded and chopped
3 Tbsp minced fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

Place egg in a shallow bowl. Combine the Parmesan cheese, bread crumbs and butter. Dip chicken in the egg and then coat both sides with the Parmesan mixture. Place in a greased 13X 9 inch baking dish.
Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5 to 10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Wednesday, September 9, 2009

Pecan Crusted Salmon

courtesy Taste of Home

My mom made this recipe for me when I went home for a visit and it is fabulous! I could not wait to get home and make it.

1-2 lbs of salmon
Soak in 1 cup milk for 10 minutes.

1/2 cup pecans, finely chopped
1/4 cup flour
2 Tbsp packed brown sugar
1 tsp season salt
1/2 tsp pepper

Coat filets with pecan mixture, gently press into the fish.

In a large frying pan brown salmon in 2 Tbsp oil on med/med hi heat.

Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees for 8-10 minutes or until fish flakes easily.

Wednesday, September 2, 2009

Fresh Peaches 'N Cream Pie

I got this recipe from my friend Heidi at Tasty Sensations last year. I don't know why I didn't post it then because this pie is delicious!! I love when peaches are in season mainly for this recipe!

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell (we use a graham cracker shell)

1/4 pint whipping cream whipped until firm with 1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches

Stir and bring to boil; cool. Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.