Baked Creamy Chicken Taquitos and mexican dressing

Baked Creamy Chicken Taquitos

1/3 C (3 Oz) Cream Cheese
1/4 C Green Salsa
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat over 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 is soft and easy to stir. Add green 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 up to this spot 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 edge.

Then roll in up as tight as you can.

Place seam side down on the baking sheet(I cover my paking sheet with tin foil to make an easy clean up). lay all of the taquitos on the baking sheet and make sure they are not toughing each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on the top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa or this dressing...

3/4 C sour cream
3/4 C mayo
4 oz green salsa
3 tomatios
1 jalapeno
2 T cilantro
1/4 tsp garlic
1 packet of buttermilk ranch dressing mix

Blend in blender, and chill in refrigerator.

MMMMM-This recipe makes about 6 taquitos...I would plan on 1 per kid, at least 2-3 per adult if making a meal out of it. We eat ours with chips and salsa and a mexican salad.

"Or So She Says" Broccoli Cheese Soup

2 cans chicken broth

1 small onion, chopped 2/3 cup flour

1/2 cup butter

1/2 tsp. pepper

4 cups milk

3 cups extra sharp cheddar cheese, shredded

1 cup swiss cheese, shredded

Broccoli florets, steamed & chopped ( I used about a bag of frozen...amount is totally your preference.)

Directions: Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long) Heat the milk in the microwave for 1 to 2 minutes. In a large stockpot, melt the butter. Add the flour and pepper, whisk and cook together for a couple of minutes. Whisk in warmed milk. Continue to stir and cook until the soup starts to thicken. Next add the chicken broth and continue to stir until well blended. Add the cheeses and steamed broccoli.

 

This took a while to make but I seriously couldnt get enough of it. Well worth the time.

-Jani

Garlic Roasted Potatoes

Garlic Roasted Potatoes

8-10 red potatoes (or golden yukon)
1 envelope Lipton recipe secrets Onion mix
olive oil
seasoning salt
1T chopped garlic (optional)
Wash and quarter potatoes. Put olive oil in bottom of
9 x 13 pan. In a bowl mix potatoes, olive oil, garlic, & soup mix
until well coated. Spread in pan. Sprinkle with seasoning salt
on top of potatoes. Bake at 350 until tender and brown. (usually about 30 min)

We LOVE these potatoes with pretty much anything and they are super simple and fast to make!!!!!! Enjoy!
- Kimmy

Rumbi Voodoo Chicken salad

RUMBI VOODOO SALAD
Mixed lettuce(I just used a romaine heart and one bunch of green leaf lettuce)
Feta Cheese
Diced tomatoes
Tortilla strips
Chicken breast cooked and diced

DRESSING

1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 TBSP crushed red pepper
3/4 cup lite mayo
1 1/2 cup sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cup white sugar
1/4 minced garlic
1/3 cup pureed ginger

Place all ingredients into large bowl except the ginger.
Using an electric mixer, mix 1 1/2 minutes. scrape the sides of the bowl and the beaters and mix and additional 30 seconds. Whisk the ginger in the refrigerate for a few hours before serving.

Here is the link I got it from...click here

Did we like it: I had a hard time finding the ingredients-especially the chili paste-I use this tube of hot pepper paste -hoeing that it would be close to what they used-I think it made it too spicy for us..I then looked on walmart's website and it said that my walmart had chili paste-I would have had no idea what it looked like-you should look it up before you go to the store so you know what you are looking for-I couldn't find anyone in the store that could help me or that could speak enough English to know what I needed. For the most part it tasted pretty similar-half way through dinner Jake said "this tastes like rumbi's" -idiot...so at least it tasted close enough to it.

Fresh Raspberry Chicken with Cruchy Green Beans

FRESH RASPBERRY CHICKEN

6 chicken Breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 TBSP rice wine vinegar
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic powder
1/4 cup fresh raspberries, mashed
1/4 cup fresh raspberries for garnish

Place chicken in large baking pan. In small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder,garlic powder and 1/2 cup mashed raspberries. Pour over chicken and cover tightly with foil. marinate in refrigerator for 2 hours or over night. Bake , covered for 1 hour at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with raspberries. Can serve over while or wild rice.

Did we like it: Yes I loved it, the husband loved it...kids kind of liked it. I was excited for the left overs but the husband accidentaly threw them out the next day while cleaning out the left overs-rude.

CRUNCHY GREEN BEANS

2 TBSP olive oil
3 green onions, chopped
1 lb of green beans, washed and trimmed
2 TBSP balsamic vinegar
1 TBSP Dijon mustard
2 TBSP sesame seeds, toasted (place on cookie sheet and bake at 375 until golden-watch carefully they will burn fast)

In skillet, saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.

Did we like it: Me and Jake loved them-it was nice to have something different then the plain old butter covered limp green bean. I probably would have sauteed mine a little bit loved. The kids had a hard time eating them because of the strong balsamic vinegar taste...next time I might pull a few out for them before I sauce the rest.

Ivory's Favorite Lasagna and Corn on the Cob

IVORY'S FAVORITE LASAGNA
(corn on the cob, Cesar salad, and homemade garlic bread)
1 10 oz package of frozen spinach (it comes in a frozen block or a bag like other frozen veggies-i got the bag and defrosted mine in my little black pan from pampered chef)
1-2 lbs of ground beef
1 1/2 tsp oregano
1/4 tsp peeper
1 1/2 TBSP Worcestershire sauce
1 pack of lasagna noodles
1 lbs of Monterrey jack or mozzarella cheese, grated
2 cans of cream of mushroom soup
1 1/2 cup milk
1 8-oz can tomato sauce
1/2 cup fresh grated Parmesan cheese

Cook Spinach and drain well. Brown beef and drain. Add oregano, pepper and Worcestershire sauce. Cook noodles and drain. Arrange half of the noodles in a 9x13 pan, then top with half the meat mixture, half of the spinach and half of the grated cheese. Repeat layers of noodles, meat, spinach, and the cheese. Combine soup and milk and whisk together;pour over lasagna and let seep through noodles. Spread tomato sauce over top(I added an extra can because I wanted more tomato) and sprinkle with Parmesan cheese. bake for 30 minutes at 350 degrees.

Did we like it: Jake loved it!...I didn't love it because of the beef-I just should have made my part without it, or with chicken-ooooo that sounds good...but he loved it. This lasagna is really different because it is more of a white sauce lasagna...it has tomato sauce on the top, but that's it.


PERFECT CORN ON THE COB


Pan full of boiling water
1/4 tsp sugar
1 lemon wedge
corn on the cob, husked and rinsed

Fill pan, add sugar and squeeze lemon wedge and drop into pot-bring to boil and add corn. Boil 8-10 minutes.
NEVER add SALT to the water ---it will toughen your corn!

(i have made it this way all summer long and it is the perfect corn on the cob)

Tollhouse Pie

First you need to make your crust...

2 cups flour
2/3 cup Crisco(has to be crisco)
1/2 tsp salt
-mix in bowl with fork until crumbly
add 1/4 cup ice water
-mix until dough comes together in a big ball.
-Roll our in between two pieces of wax paper. Makes 1 pie crust

(don't let this intimidate you...sooo easy, after it's rolled out just remove one of the wax papers and turn it over into your pie dish...cut off extra dough around the edges)

Tollhouse pie

1 unbaked pie shell
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
1 cup chocolate chips

Beat eggs until foamy. Beat in flour and sugars until well-blended. Ad butter and blend. Stir in chips. Pour into unbaked pie shell. Bake at 325 for 1 hour. Serve warm with vanilla ice cream.

Did we like it:This is yummy yummy yummy.....big hit with the Elders and the fam tonight!
ps-it's great left over also!