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.