Baked Creamy Chicken Flautas

29 06 2011

My kids love Taquitos! Enough said right? I have found that they tend to be pretty pricy at the store and on top of that they contain lots of not so good for you things. But they love them and ask for them often so I decided to make my own which means I know exactly what is in them and I save some money as well.

First lets distinguish between a Flauta and a Taquito. Flautas typically are made with flour tortillas which is what I used for mine. Taquitos are typically made from corn tortillas which would have been good for this recipe except that my kids aren’t the biggest fan of corn tortillas. Make them using what every your preference is or what ever you have on hand.

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The other great thing about this recipe is you can add whatever you like. I made sure to add some corn and black beans to mine. If you want them spicier add pepper jack cheese or a hotter salsa. If you are watching your calories use the low fat cream cheese. Many ways to make these your own!

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Baked Creamy Chicken Flautas

~ 1/3 cup (3 oz.) cream cheese

~ 1/4 cup salsa

~ 1 Tbsp. fresh lime juice

~ 1/2 tsp. cumin

~ 1/2 tsp. chili powder

~ 1/2 tsp. onion powder

~ 1/4 tsp. garlic powder

~ 3 Tbsp. chopped cilantro

~ 2 Tbsp. sliced green onions

~ 2 cups shredded cooked chicken

~ 1 cup grated cheddar cheese

~ small flour tortillas

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

2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add 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.

3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without breaking. If you find yours are breaking or coming unrolled right away, just try heating them longer.

4. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll them up as tight as you can. Place seam side down on the baking sheet.

5. Lay all of the Flautas on the baking sheet and make sure they are not touching each other. Brush the tops lightly with water or spray lightly with cooking spray and sprinkle some salt on top.

6. Bake for 10 minutes or until crisp and the ends start to get golden brown. Be careful not to burn them.

* You can make the filling ahead of time and store in the refrigerator until ready to make the Flautas.

** I made a double batch so that I could freeze them and use as needed. Once frozen, reheat in the microwave for a couple of minutes or until warm.

Click Below to Print Recipe

Baked Creamy Chicken Flautas





Strawberry Popsicles

28 06 2011

Now that my kids are getting a bit older and are asking for things like Popsicle I really am starting to think about how much I give them and what I give them. When I found this recipe I was so excited to be able to make Popsicle from fresh fruit where I could control the ingredients that were in them instead of store bought where who knows what is in them. You can use regular yogurt, light yogurt or even Greek yogurt for this. Not to mention you can control the sugar content based upon how sweet your fruit is and how sweet you want the Popsicle. I froze mine in Dixie cups so they were the perfect size for the kids. Run under cool water and they slip right out of the cup when you are ready to serve.

Popsicles

Strawberry Popsicles

~ 1 pint strawberries (or any berries)

~ 1/3 cup yogurt

~ 1/2 cup sugar (more or less depending on your berries and yogurt)

~ 2 Tbsp. water

~ Popsicle sticks

~ Dixie cups or Popsicle molds

1. Wash strawberries and cut stems off. Place in blender along with yogurt, sugar, and water. Blend until smooth.

2. Pour mixture into the Dixie cups or Popsicle molds

3. Place in freezer until firm and insert Popsicle sticks in the center of the Dixie cups. Continue to freeze until frozen, about 4-5 hours.

4. To serve run Dixie cups under cool water until Popsicle pulls out of the cup.

Click Below to Print Recipe

Strawberry Popsicles





Blackberry Limeade

27 06 2011

I am a big fan of Sonic’s cherry limeades and I know it is just Sprite with a bit of grenadine in it. There is just something about them that I love! So this week when we got a basket full of limes I knew I had to make limeade. I found several recipes and kind of mixed them all together to get what I think was a pretty awesome drink. All the flavors mixed well together for a refreshing summer time drink.

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Blackberry Limeade

~ 4 cups fresh blackberries or unsweetened frozen blackberries, thawed.

~ 1 cup sugar

~ 1 Tbsp. lime zest

~ 1/2 cup fresh lime juice (about 6-8 limes)

~ 2 cups ginger ale

~ thin lime slices, for garnish

1. In a blender add the blackberries and a couple tablespoons water. Puree blackberries. Then using a fine mesh strainer, strain blackberries into pitcher.

2. In a small sauce pan, combine the sugar, 1 cup water, and lime zest. Bring to a boil then simmer over low heat for about 10 minutes, or until the sugar is dissolved. Add sugar mixture to blackberry puree and refrigerate until cold.

3. To serve, stir in ginger ale (or sparkling water, or water) into the pitcher. Fill glasses with ice and pour I the blackberry limeade. Garnish with slices of lime.

Click Below to Print Recipe

Blackberry Limeade





What was in those baskets on June 25th

25 06 2011

This weeks basket was full of fruit! So excited to get so many peaches, plums, and mango’s. My kids will be in fruit heaven. Thanks to all the volunteers that came out in the heat to help unload the truck and sort produce.

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This weeks basket had apples, bananas, limes, mango’s, blackberries, plums, strawberries, cabbage, celery, carrots, green onions, cherry tomatoes, and lettuce.

I was very excited to see cabbage in my basket because my family loves cabbage salad. It is a great summer salad and would use your cabbage, green onions and you could also grate in some carrots.

For the fruit I am not sure if any of it will last long enough for me to make something with it but I am hopefully that the strawberries will make it so that I can make strawberry lemonade again. If you are looking for a great summer time dessert check out the strawberry cake recipe. Reminded me of strawberry shortcake!

I am planning on making the blackberry cake again this week with my blackberries.

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This week I also got the Mexican pack and it came with cilantro, onion, garlic, limes, sweet peppers, tomatillos, grey squash, green onions, jalapenos, and Serrano peppers.

I plan on making enchiladas verdes with my tomatillos, jalapenos, onion, garlic, and cilantro. But also give the chile relleno pie a try to use your Serrano peppers.

Keep checking back to see what else I come up with for other things in my basket. I hope everyone enjoys their baskets this week and I will see you next Saturday!





Caramel Macchiato Ice Cream

24 06 2011

Have I ever told you how much my husband loves ice cream? I think I have said it a time or two. It is one of his favorite things and he could eat it morning, noon, or night. He has been playing around with our ice cream maker and this time I think he found a great recipe. It remind us of Ben & Jerry’s Coffee Toffee Crunch ice cream. To make it even better next time we are going to add in some chopped up toffee chips or Heath bar.

Carmel Macchiato Ice Cream

Caramel Macchiato Ice Cream

~ 1 cup milk

~ 2 Tbsp. instant coffee

~ 1 cup sugar

~ 1 pinch salt

~ 2 cups heavy cream

~ 3/4 cup caramel dessert sauce

 

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.

2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Pour in the caramel sauce in just before your ice cream reaches the soft serve consistency. Enjoy!

Click Below to Print Recipe

Caramel Macchiato Ice Cream





Blackberry Cake

23 06 2011

I don’t know how I planned my trip to my parents house at the perfect time to enjoy home grown blackberries off the vine, but I managed to time it perfectly. The window for ripe blackberries is only a few weeks and that is when they are the best. The kids and I ate tons off the vine as well as enjoyed some great blackberry recipes. One of which is this blackberry cake. A great dessert, especially with a scoop of vanilla ice cream!

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Blackberry Cake

~ 1/2 cup butter

~ 1 cup sugar plus 1 Tbsp.

~ 1 cup flour

~ 1 tsp. baking powder

~ 2 eggs

~ 1/4 tsp. almond extract

~ 1/2 tsp. vanilla extract

~ 1 tsp. blackberry jam

~ 1 cup fresh or frozen sugar-free blackberries

1. Preheat oven to 350o F. Butter and flour a 9 inch spring form pan and set aside.

2. In a medium bowl combine butter and 1 cup sugar. Cream together until well blended and fluffy. In a separate bowl, sift together flour and baking powder.

3. Add dry ingredients to butter mixture. Add eggs, extracts and jam and mix until well blended. The batter should be stiff.

4. Scrap batter into the prepared cake pan and spread the top smooth. Scatter berries evenly over the batter and sprinkle the fruit with 1 Tbsp. sugar.

5. Bake on center rack of oven for 55-60 minutes or until cake begins to pull away from rim of pan. Run a thin-bladed knife between cake and rim. Allow cake to cool for 10 minutes before removing from pan. Serve with a scoop of ice cream or a dollop of whipped cream.

Click Below to Print Recipe

Blackberry Cake





Bacon Wrapped Green Beans

22 06 2011

I am sure that I am not the only one out there that believes anything wrapped in or that contains bacon is going to be a great dish. If the recipe contains bacon I usually use more than it asks for and in general the recipe is fabulous. These bacon wrapped green beans were no exception! What made them extra tasty was the brown sugar glaze that you make and baste over them before baking in the oven. It was an instant winner and will be made often in my house.

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Bacon Wrapped Green Beans

~ 1 lb. fresh green beans

~ 10-12 slices of thick-cut bacon

~ 2 Tbsp. butter

~ 1 Tbsp. brown sugar

~ 2 cloves garlic, minced

~ 1/4 tsp. salt

~ 1/4 tsp. pepper

1. Preheat oven to 400o F. Spray a 9 x 13 baking dish with non-stick spray.

2. Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

3. Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a brush, brush the mixture over the top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy.

Click Below to Print Recipe

Bacon Wrapped Green Beans





Fish Number Puzzle

20 06 2011

So while we are working on our letters and the sounds they make we are also working on learning our numbers. My preschooler can count pretty well but we are working on recognizing what the numbers look like when written or represented by dots or objects.

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I found these cute fish number cards on Ideas For Preschoolers, a great resource. These cards had all the numbers up to 20 but I just printed 0 to 10 to start off slow. I figured once we mastered those I could print off the rest and add them in. The cards are to be used as matching cards. However I figured that there were many other games you could play with this. Memory, go fish, or just use them as flash cards. To make mine more durable and so they would last longer I laminated them with clear contact paper. A fun way to learn your numbers.

Fish Numbers in Color

Fish Numbers in Black & White

Leaf Numbers in Color

Leaf Numbers in Black & White

Bird Numbers in Color

Bird Numbers in Black & White





What was in those baskets on June 18th

18 06 2011

This week’s basket had apples, bananas, blackberries, cabbage, cantaloupe, celery, cucumber, lettuce, tomato’s, pineapple, plums, sweet chili peppers, and spinach.

My family’s favorite way to use up our cabbage is to make cabbage salad and in the warmer summer months it is a very refreshing side dish. Check out some of my other salad recipes for a light summer dinner.

I really enjoyed the Purple Cow Frozen Yogurt that I made awhile back and would be a great way to use your blackberries if they are not gone before the day ends.

Check out the spinach recipes for some great ideas but keep in mind that any recipe that calls for frozen spinach you can use your bundle of fresh spinach in place of the frozen. Just wash it off and throw it in a pan to wilt it down.

If you are barbecuing and need a great summer time dessert go ahead and make some barbecued pineapple.

Hope everyone enjoyed there baskets this week and keep checking back for more recipe ideas. Have a great week and I will see everyone next Saturday.





Luscious Cream Puffs

17 06 2011

I found this recipe on Kraft Food & Family and every time I make them I get lots of compliments. They are so easy to make, they look amazing, and they taste fantastic. I have made them in rectangles and circles but you could always make them in any shape of a cookie cutter for a fun party treat. I usually double the recipe since it only makes 9 and you can also use other flavors of pudding like cheesecake or white chocolate. Lots of ways to make these fun. You won’t be disappointed in these!

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Luscious Cream Puffs

~ 1/2 pkg. frozen puff pastry (1 sheet), thawed

~ 1 cup milk

~ 1 pkg. (4 serving) Jell-O vanilla flavor instant pudding and pie filling

~ 1/2 cup thawed Cool Whip

~ 1 square semi-sweet baking chocolate, melted

1. Preheat oven to 400o F. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3-inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 minutes; cool completely.

2. Meanwhile, pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 minutes.

3. Cut cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.

Click Below to Print Recipe

Luscious Cream Puffs








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