I’ve been MIA for awhile… We’re preparing for Baby Girl to get here in less than 2 weeks, & my energy level hasn’t exactly kept up with the to-do list.
One item on that to-do list that I have been able to check off has been to make double batches of meals & freeze half, like these meatballs, & these taquitos:
I adapted the recipe from the Our Best Bites that have been all over Pinterest. Theirs uses green salsa & green onions; not having either of those on hand, I made mine “red” taquitos. (Or rather, since they’re creamy, maybe they’re “pink” taquitos.) I also decreased the spice factor a little, since The Munchkin seems to not sleep well after consuming moderate amounts of chili powder. Weird? Yes. Could just be correlation rather than causation, but it’s true.
- 3 oz. Neufchatel cheese, softened
- 1/4 cup medium salsa
- 1 Tbsp. lime juice
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 2 cloves garlic, pressed
- 1 1/2 Tbsp. dried cilantro (or 3 Tbsp. fresh, but seriously, dried cilantro is like my new favorite addition to my spice cabinet)
- 1 Tbsp. finely minced yellow onion
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican cheese blend
- small flour or corn tortillas*
* I first tried it with both types, & while the corn would be healthier & higher in fiber, they just didn’t hold up. Observe:
The cracked ones on the left are the corn. So now I just use flour.
- Preheat oven to 425 & line a baking sheet with parchment.
- In a large bowl, combine first 6 ingredients until well incorporated. Then mix in the cilantro & onions.
- Add chicken & cheese & mix thoroughly.
- Heat a few tortillas at a time between 2 paper towels in the microwave for 20-30 seconds or so. Then spoon a couple Tbsp. of the chicken mixture onto the bottom third of a tortilla & roll it as tightly as possible. Place, seam-side-down, on the cookie sheet.
- Repeat with remaining chicken mixture & tortillas, then spray with cooking spray & sprinkle with salt.
- Bake 15-20 minutes or until golden.
- If you want to freeze them, place them in a single layer on a greased baking sheet & freeze for a half hour or so, then place in a labeled Ziploc bag for up to 3 months & bake at 425 for 20 minutes.
- If you have leftovers, freeze any baked taquitos & microwave on high for a minute to a minute & 10 seconds. They won’t be crispy, but still delicious.
Now, I will likely be MIA for a little while longer until I get used to being a mommy of 2 Munchkins. Until then!
Wow. Just wow. Blondies + s’mores = droooooooool…
I pinned this months ago, but I’ve never been a consumer of Marshmallow Fluff — in fact, any time I think about it, the line from Julie & Julia comes to mind, “What eez zees marshmallow fluff?” But I followed Mel’s advice & overcame my Fear of the Fluff. SO WORTH IT.
Overcome your Fear of the Fluff & make these. Now. (Original recipe here.)
- 2 cups flour
- 2 cups graham cracker crumbs (about a sleeve of graham crackers, crushed)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 sticks butter, room temp
- 1 1/2 cups packed brown sugar
- 1 tsp. vanilla
- 2 large eggs
- 2 cups marshmallow fluff or creme
- 2 cups chocolate chips (I used semisweet, but milk would be more authentically s’mores)
- Preheat oven to 350. Line a 9×13 pan with foil, leaving an overhang on the short edges, & spray the foil with cooking spray.
- In a medium bowl, combine dry ingredients.
- In the bowl of your electric mixer, cream together butter & brown sugar. Beat in eggs & vanilla.
- Reduce speed to low & gradually add flour mixture until combined.
- Divide dough in half. Press one half into the bottom of the prepared pan in an even layer.
- Dollop on the marshmallow topping & gently spread in an even layer.
- Sprinkle chocolate chips over the top.
- Scatter remaining dough in clumps on top, leaving some of the marshmallow & chocolate peeking through.
- Bake 30-32 minutes, or until golden & the marshamllow is good & toasty.
- Let cool completely before removing the bars using the foil, cutting, & enjoying.
Unlike my last recipe post, this is not resolution-friendly. At all. In all fairness, I did make this for Christmas dinner, before New Year’s Resolutions would have been made. If you’re like me & feel you can justify the extra calories because you’re growing a small human in your belly, go for it! It’s so worth it. If you did make a resolution to eat better, then maybe just pin it on Pinterest until a) you make it to your goal weight, or b) you do what I inevitably do & reneg on your resolution in mid-February.
This is a Pioneer Woman recipe, so when it says “serves 8,” it really means “serves 8 hungry cattle ranchers, or 27 cityfolk.” The recipe below is a half recipe, which our family of 3 ate for days afterwards. I also subbed half & half for her 3-to-1 cream-to-milk ratio for two reasons. First, it lightened it up just slightly. But mostly, that’s what I had on hand, because I had made this for Christmas breakfast.
- 2 whole Russet potatoes, scrubbed
- 1 cup half & half
- 1 Tbsp. flour
- 1 large clove or 2 small cloves garlic, minced
- 1/2 tsp. salt
- black pepper, to taste
- 1/2 cup (or to taste) shredded sharp cheddar cheese
- Preheat your oven to 400 degrees. Grease a small baking dish with cooking spray.
- Cut potatoes into third- to half-inch slices, then cut each slice into fourths.
- In a smallish bowl, whisk together half & half, flour, garlic, salt, & pepper.
- Place half the potatoes in the bottom of the dish, then cover with half of the half & half mixture. Then place the rest of the potatoes over the top & pour the rest of the half & half over the top.
- Cover with foil & bake for 30 minutes. Uncover & bake another 20 or until the potatoes are golden brown & fork-tender. Then sprinkle generously with cheese & bake another 5 minutes or until the cheese is nice & bubbly.
It was one of those days.
It had been raining for three days straight (whoever named Florida the Sunshine State was clearly not here during monsoon season) & we hadn’t been to the park or pool in at least that long. At one point I even heard The Munchkin talking in her sleep about wearing her “other swimsuit” at the swimming pool. In her sleep, people! Clearly this child needed to be outside.
But no. It was still raining. & Mommy was running out of ideas to keep both of us sane until Daddy got home after 7.
So Mommy put some chicken breasts in the sink to thaw for yet another humdrum dinner recipe, put on Mary Poppins (desperate times call for desperate measures), & sat down in front of the computer to look for a recipe for some tilapia I’d just bought on sale. I didn’t find one I loved the sound of (suggestions please!), but what I did find saved the day.
Mel’s Kitchen Cafe’s Honey Glazed Chicken got me excited about cooking again! It got My Husband The Lawyer excited to eat it when he walked in the door & smelled it! & it got The Munchkin excited to eat chicken without being bribed with grapes for once!
It sounds silly now that I’m sitting here typing this, but sometimes all it takes is a new yummy recipe to shake things up a bit & pull you out of your it’s-been-pouring-for-3-days-&-I’m-going-crazy rut to keep you sane for just one more day.
Here’s how I made it; I increased the oven temp to shorten cooking time (this recipe was a last-minute decision) & doubled the sauce recipe for you so that you have enough for your rice too — when I made it I halved the amount of chicken (3 breasts was plenty for the 3 of us) but not the sauce, & it was deeeeeelicious. Check her blog to see the real way.
- 2 lbs. chicken breast, diced
- 1/3 cup flour
- 1/2 tsp. garlic powder
- salt & pepper to taste (I’ve been loving my Steakhouse Grinder lately & used it for this)
- 6 Tbsp. butter, divided
- 1/2 cup honey
- 6 Tbsp. lemon juice
- 4 Tbsp. low-sodium soy sauce
- 1 tsp. ground ginger
- Preheat your oven to 350. Combine flour, garlic powder, & salt & pepper in a shallow dish.
- Melt 2 Tbsp. of your butter & pour into the bottom of a baking dish large enough to fit all of your chicken a single layer.
- Coat chicken pieces evenly in flour, then arrange in bottom of dish.
- Bake, uncovered, 30 minutes.
- Meanwhile, in a small saucepan on medium heat, combine remaining butter with honey, lemon juice, soy sauce, & ginger. Stir constantly until butter is melted & sauce is well blended.
- Remove chicken from oven & increase temperature to 375. Flip over each piece of chicken.
- Pour sauce evenly over chicken, then place back in the oven & bake another 20 minutes, basting with a spoon a few times (twice was fine for me) during that time. The chicken will be nice & glazed & delicious.
- Serve over rice.
Get Your Craft On Tuesdays
I’m guest posting over at Alli-n-Son today!
Head over there to check out the fun edible covered wagons I made with The Munchkin to teach her about the pioneers!
Please leave her a friendly comment. I hope to see you there!
I may or may not still be avoiding using my oven. So here’s another slow cooker recipe for you!
I saw this recipe months ago over at Talkin’ Chow, Playin’ House, but never found a roast on sale enough to merit trying it.
Now, this is definitely comfort food, so I wouldn’t blame you for waiting to try this until it cools off. It definitely seemed odd to me, seeing this out my window (we have a nature preserve right behind us, & it’s so humid that the windows fog up every morning) & then tossing a big, hearty roast into the Crock Pot. It’s a jungle out there! Literally! But oven vendettas are stronger than heat & humidity.
Whenever you do decide to give it a try, I promise you that you won’t be sorry. My only suggestion would be to season your roast more generously than the Martha recipe suggests (Yes! Even she isn’t perfect sometimes! There is hope for the rest of us!), because the beef tasted bland in comparison to the AWESOME carrots.
- 1 Tbsp. cornstarch (a little more if you want a thicker gravy at the end)
- 2 Tbsp. cold water (or stock, if you’ve got a container already open; I used chicken broth)
- 2 lbs. carrots, peeled & cut into thirds
- 2 medium onions, each cut into 8 wedges
- 3-lb. beef chuck or rump roast, fat trimmed
- 2 Tbsp. (plus a splash) Worcestershire
- salt & pepper, or seasoning of choice (I think a Steakhouse Seasoning grinder would do a fabulous job)
- Stir together cornstarch & water (or stock) in bottom of slow cooker until smooth, using a non-scratching utensil.
- Add carrots & onion to slow cooker. Season with salt & pepper; toss to combine.
- Season both sides of roast generously. Place on top of vegetables. Drizzle with Worcestershire.
- Cook on high 6 hours or low for 10 hours.
- When finished, slice thinly against the grain. (If you can! Mine was so tender it just shredded. Not the worst problem to have, right?)
- Place meat & veggies in a serving dish, then drizzle with the gravy & serve. Or serve the gravy on the side. (I found there wasn’t enough of it for the latter.) Yum!
Get Your Craft On Tuesdays