'Chicken and Cream Cheese Taquitos'
Source: Adapted from Cinnamon Spice And Everything Nice
Ingredients
3 cups cooked shredded chicken
6 oz cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems removed
salt and pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
Serving Options:
sour cream
quacamole
salsa
taco sauce
ranch dressing
Directions
1. In a large bowl mix together the chicken, cream cheese, sour cream,
salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time, add 2 tablespoons of the chicken
mixture down the center of each tortilla. Roll up and set seam side
down on a plate. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom.
Heat on medium to medium-low heat. Cook tortillas in batches, turning to
brown each side (2-3 minutes per side). Remove to a paper towel lined
plate to drain.
4. Serve with your choice of dipping sauce.
Photo by: James Carrier Roasted Roma Tomatoes on Toast
Make the lemon cheese and olive-oil
toast while the tomatoes roast. Or roast the tomatoes (through step 3)
and make the lemon cheese up to 2 days ahead; cover separately and
chill. Bring to room temperature to serve.
Sunset
JUNE 2003
Ingredients
Preparation2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. 3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. 4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. *Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. *Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack. Ham and Fresh Basil Pinwheels |
Submitted By: Teri Denlinger
Photo By: Rock_lobster
|
"Italian
standbys--like fresh basil and sun-dried tomatoes--roll up here with
ham, cheese and red-leaf lettuce. You simply refrigerate and slice when
ready to serve."
Ingredients:
6 (10 inch) flour tortillas
1 (8 ounce) package cream cheese,
softened
12 slices ham
|
4 ounces fresh basil
1 cup sun-dried tomatoes
12 leaves red leaf lettuce - rinsed
|
Directions:
1. | Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over. |
2. | Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill. |
3. | Slice each roll into four evenly sized sandwiches, and serve as soon as possible. |
ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 3/10/2013 |
Shrimp Mojo de Ajo
http://www.southernliving.com/food/entertaining/appetizer-recipes-00400000052549/page34.html
Try these shrimp that are smothered in a
Mojo de Ajo sauce made from Guajillo peppers that boast a tangy taste
with a kick of heat.
- Yield: Makes 8 servings
- Prep time:20 Minutes
- Stand/soak:30 Minutes
- Grill:4 Minutes
Ingredients
- 24 unpeeled, large raw shrimp
- 1/2 cup Mojo de Ajo
- 24 (6-inch) wooden skewers
- Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt
Preparation
1. Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
2. Meanwhile, soak wooden skewers in water 30 minutes.
3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
Shrimp Mojo De Ajo
2. Meanwhile, soak wooden skewers in water 30 minutes.
3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
Shrimp Mojo De Ajo
Guajillo
[gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and
kick of heat. Find them at grocery stores and super-centers alongside
other Hispanic ingredients. Cook the chiles in hot oil for just seconds
to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup
minced garlic scare you away. The flavor smooths out as it cooks.
Cook Time:
Prep Time:
Cool: 5 Minutes
Stand: 5 Minutes
Prep Time:
Cool: 5 Minutes
Stand: 5 Minutes
Ingredients
- 3/4 cup olive oil
- 3 whole guajillo chiles*
- 3/4 cup bottled minced garlic
- 5 tablespoons fresh lime juice $
- 1 1/2 teaspoons salt
Preparation
- Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.
- Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
- Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
Texas - Queso Dip
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1 1/2 cups grated Monterrey Jack cheese (about 6 ounces)
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 1 cup minced white onion (about 1 small onion)
- 1 (4-ounce) can diced mild green chiles, juices reserved
INSTRUCTIONS
- Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
- Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally. Serve with tortilla chips and cut-up raw carrots, jicama, celery, and radishes.
Atomic Buffalo Jalapeño Poppers
recipesquickneasy.com
Ingredients
- 10 jalapeño peppers
- 10 bacon slices, cut in half
- 10 mini sausages or smokies (or 20 if they are very small)
- 1 cup cream cheese
- 1 cup grated Monterey jack
- 1 tsp chipotle powder
- 2 shallots, minced
Instructions
- Slice the jalapeños lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
- Mix the cream cheese, Monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
- Place the smokies on top of the cream cheese. Wrap the half slice of bacon around the jalapeño. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
- Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
*To cook on the grill: Cook on a medium heat grill until the jalapeño is tender and the bacon is browned. Keep the lid covered while cooking.
* To cook in the oven: Bake the ABTs in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
I have made a similar recipe made with a milder chili such as Anaheim's Zucchini Parmesan Crisps
How To Make Zucchini Parmesan Crisps
adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup shredded Parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground pepper, to taste
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
http://blackjackbakehouse.com/home/2011/7/20/zucchini-parmesan-crisps.html
I would for myself add a small hint of rosemary.... too...
Flavored Butters
The recipes I have here, are certainly interchangeable for Rosemary, I have used rosemary with Roast chicken, huge success.. Melting the butter a little and brushing it on the tops of biscuits is amazing!!! Add a little Parmesan to it makes it fabulous!!!
Here is a butter recipe that I have used before...
Basil Butter
- About 2 cups of basil leaves (chopped)
- Two stick of butter, whatever you prefer (I like salted )
- A splash of lemon juice
- Garlic powder, or tsp. minced garlic
- Season to taste
Basil Jelly
Ingredients
- 4 cups water
- 2 cups firmly packed fresh basil leaves, finely chopped
- 1 package (1-3/4 ounces) powdered fruit pectin
- 3 drops green food coloring, optional
- 5 cups sugar
Directions
- In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the
- heat; skim off foam.
- Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head space. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 6 half-pints.