Baked Creamy Chicken Taquitos

I'm trying to be more organized this school year and planning out weekly dinner menus.  I tried this recipe for the first time last week and it was SO GOOD!  I will for sure be making this again!

 (I know, this picture isn't the greatest, snapped in a hurry before pack meeting!)

Baked Creamy Chicken Taquitos
from Our Best Bites Cookbook

makes 14-16 corn tortillas or 10-12 flour tortillas

total time: about 45 minutes

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 tablespoons vegetable oil, optional
nonstick cooking spray
kosher salt
Creamy Cilantro-Lime Ranch Dressing (recipe follows)

Heat oven to 425F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave for 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, green onions, chicken and pepper jack cheese.

Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place the pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with Creamy Cilantro-Lime Ranch Dressing.

Creamy Cilantro-Lime Ranch Dressing
from Our Best Bites Cookbook

makes 2 cups

1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 tablespoons lime juice)
1 package dry Ranch dressing mix
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce, to taste

Combine mayonnaise, milk, lime juice and the contents of the ranch dressing in a blender or food processor. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.

Cucumber Tea Sandwiches

I made these for our little Royal Wedding Celebration and they were so yummy!  Perfect for summer parties and bridal showers!

 

Cucumber Tea Sandwiches Recipe

 

Photo by: Taste of Home Cucumber Tea Sandwiches Re

IngredientsCucumber Tea Sandwiche

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon snipped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 2 large cucumbers, seeded and chopped
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1/4 cup pimiento-stuffed olives, chopped
• 1/4 cup minced fresh parsley
• 12 slices whole wheat bread
• Cucumber slices and fresh dill sprigs, optional

Directions

• In a small bowl, combine the first eight ingredients; beat until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Cover and refrigerate for up to 2 hours.
• Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired. Yield: 4 dozen.

Roasted Sesame Pork Tenderloin with Asian Slaw

I founds this recipe in the March issue of Southern Living magazine and gave it a try for Sunday dinner.  It was really good!   

 

Ingredients

• 3 tablespoons soy sauce
• 1/2 cup sesame-ginger dressing, divided
• 1 (1-lb.) pork tenderloin
• 1 head napa cabbage, shredded (about 4 cups)
• 4 green onions, sliced
• 2 large carrots, grated
• 1 cup chopped fresh cilantro (I used 1/2 cup)
• 1/4 cup chopped wasabi-and-soy sauce-flavored almonds (spicy peanuts would have also been good!)

Preparation

• 1. Preheat oven to 450°. Whisk together soy sauce and 1/4 cup dressing in a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 15-20 minutes, turning once.
• 2. Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
• 3. Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
• 4. Bake at 450° for 25 to 30 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
• 5. Toss slaw with almonds; serve with pork. 

White Chocolate Popcorn

White Chocolate Popcorn is just heaven to eat and a fun treat to have on hand for a holiday snack.

You will die when you see how easy this is to make! 

You will need:

popcorn kernels

marshmallows

M&M's 

white chocolate

 Pop about 1/2 cup kernels of popcorn.  Use your amazing popcorn popper that your cousin bought you for your wedding gift.  This Sunbeam appliance will.not.die.  We use this at least 3-4 times weekly for 9 years now and it just keeps popping! 

Dump all the popcorn into a large pan and look for any un popped kernels. 

Sneaky three right here.  

 In a large bowl - mix 1/2 bag of mar mars (as we call them around here) and a 1/2 bag of M&M's
Add popcorn and mix together....

 

In a microwavable dish, melt 1/2 bag of white chocolate chips or white almond bark.  Stir every 30 seconds until melted.

 I like Nestle...but the almond bark is good also. 

 When chocolate is melted - pour over popcorn mixture, stir well and make sure everything is evenly coated with chocolate.  Put into parchment paper covered cookie sheet to set.   About 15-20 minutes.

Enjoy!
Linking up to Coastal Charm

Candy Cane Puffs

 1 1/2 cups flour

1/4 tsp. salt

1/2 cup butter, softened

1 cup powdered sugar

1 egg

1 tsp vanilla

1/2 tsp. peppermint extract

package white chips

1/2 cup peppermint candies, crushed

Combine flour and salt; set aside.

Blend together butter and sugar; beat in egg and extracts. Mix into flour mixture using low speed. Wrap dough in plastic wrap; refrigerate for one hour.Or more if you are like me and had things to do and forgot about it for two.

Shape dough into walnut-size balls; place on lightly greased baking sheets. Bake at 375 degrees for 10 minutes; cool. 

Melt white chocolate chips in microwave, stirring every 30 seconds.

Dip tops of cooled cookies into melted chocolate. Sprinkle on crushed peppermints; set on wax paper or parchment paper until hardened. Makes about 3 dozen.

 These were SO SO easy to make and they were yummy!!
Linking up to the cookie party at Pleasant Home and the party at No Minimalist Here!

I got this recipe from cute Julie over at A Vintage Chic!

Creamy Pesto Chicken and Pasta

I made this tonight for dinner on a whim - it's been cold and windy here all day and something nice and warm sounded so good!

You will need: 

2 tsp butter (I used just a drizzle of olive oil)

4 skinless, bonelkess chicken breasts, cut into cubes (about 2 cups worth) 

1 can Condensed Cream of Chicken soup

1/2 cup pesto

1/2 cup milk

3 cups pasta, cooked and drained (you can use bow tie pasta, I used penne since I had that on hand)

Fresh Parmesan cheese

Heat butter or oil in large skillet, over medium heat.  Add chicken and cook until well browned, stirring often.

Stir soup, pesto sauce and milk in skillet.  Heat to a low boil.  Reduce heat to low or until chicken is cooked through.  Stir in pasta and cook until mixture is hot.

To serve sprinkle with teaspoon full of fresh Parmesan cheese. 

Pineapple Pear Syrup

I had some pears on hand so I decided to try a new recipe yesterday called Pear Honey.

It was a fairly simple recipe for canning (love that!) calling for only three ingredients.

It took me about 20 minutes with the food processor to get everything together and then 3 hours later I was canning and done.

You will need:

8 cups pears, peeled and grated (in food processor)

4 cups sugar

1 can (20 oz) crushed pineapple, undrained.

Mix together in large stockpot and let simmer for several hours.

Mixture will become syrup like and golden colored.

  It looked more like syrup than honey - so I renamed it.  It is very sweet and delicious!!  Perfect for a special breakfast topping over french toast, pancakes or waffles. 

When ready pour into warm pint jars, seal tightly and place them in a water bath canner with boiling water for 20 minutes.  Remove and let cool.  You can have these on your pantry shelf for up to one year if they have sealed properly.

 They most likely won't last that long in your home though - look at that beautiful golden color!

I thought that some of these would make perfect little "Hello Fall!" gifts to friends.

 Add a bit of twine and a tag and it couldn't be cuter!

 Linking Up to Show and Share at JAG