Baked Creamy Chicken Taquitos

I love this recipe of baked taquitos, so when I saw this one, I just had to try it. And it did not disappoint. I think Matt's words were "these are a hit". And I love that you can do most of the prep ahead of time - because if your house is anything like mine, 5pm is always the worst time of the day, and I want dinner ready FAST.

ingredients:
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin1 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 (I cooked in my trusty crockpot and shredded it up)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

directions:
Heat oven 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'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 and green onions. Add chicken and cheese and combine well.

You can prepare up to this step 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. About 30 seconds. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll as tight as you can and place on baking sheet seam side down. Spray tops lightly with cooking spray or oil mister and sprinkle with sea salt.

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

source: our best bites

So I will be on a cooking hiatus for about a week - and likely so will Kelly since she is in the process of moving. I did update this post with a picture, since I made this tonight.

Chicken Tostada Upside Down Bake

This was VERY good, and easy. see a common theme to my cooking?

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
3-4 chicken breasts, shredded and lightly seasoned with salt and pepper (I cooked in crockpot, obviously)
1 can diced tomatoes (I used petite diced)
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped (I omitted just because Matt does not like olives)
1 packet ranch dressing seasoning packet

1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt
1 Cup shredded cheese

Directions:
1. Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired (I did not do this, but I am sure it would be delicious)

source: the Picky Palate

Indian chicken and curry

So this isn't so much a recipe, but more a dinner idea. and it is easy and delicious. Ever since we went out for Indian food for Matt's birthday, I have been craving it. So I went to my local Trader Joes, and they had all the necessary supplies to re-create the chicken and curry I had been craving.

Ingredients:

Chicken - I used 2 chicken breasts - diced into bite sized pieces

Naan bread (they sell this at Trader Joes, and it is pretty delicious)

Indian rice (purchased at Trader Joes)

Curry simmer sauce (purchased at Trader Joes - they had a good variety of different types of sauces. This one was a little spicy, so I gave my kids the chicken plain)

Directions:

I cooked the rice in my rice cooker, cut the Naan bread in half and either warm in the oven, wrapped in tin foil, or in the toaster. Pour simmer sauce in skillet - as instructed - add chicken (which I seasoned first with curry powder), cover and cook 20 minutes.

This will be a regular at our house. I am just surprised it took me so long to try.

Sun Dried Tomato Chicken Pitas

Since I love me some chicken pitas, I thought I would give this a try. I have another Chicken Pita that I like a little better, which I will share later, but I thought this tasted great too.

Ingredients:

2 tablespoons balsamic vinegar

1 1/2 tablespoons sun-dried tomato oil (I didn't get this, but if you omit as well, I would suggest increasing amount of sun dried tomatoes and adding a little bit of olive oil.)

1 tablespoon chopped drained oil-packed sun-dried tomatoes (I added more)

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

4 cups shredded cooked chicken breast (2-3 chicken breasts) (just throw a couple frozen chicken breasts in the crockpot with chicken broth - my preferred way of cooking chicken)

1 cup chopped tomato (about 1 medium)

1/2 cup (2 ounces) grated Parmesan cheese

1/4 cup thinly sliced fresh basil (I just used some dried basil)

6 (6-inch) pitas, cut in half

3 cups mixed baby greens

Directions:

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.
Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

courtesy of My Kitchen Cafe