Basic Tacos

  Even though this isn't a new idea for recipe I still want to document it because it's a tasty easy dinner idea. I liked her basic recipe. I left out the coriander because I didn't have any. I let Mark add his own jalapenos to his. We ate it on crispy corn tortillas. Our garnishes were cheese, warmed black beans, chopped green onions, diced tomatoes, chopped lettuce, and ranch dressing.
http://www.melskitchencafe.com/2008/04/tacos-supreme.html

Asian Chicken Wraps

 I had leftover cabbage from making Emilee's amazing fish tacos so I tried this. There aren't too many Asian recipes that we end up liking but this one was a hit. I used red wine vinegar instead of rice wine vinegar, used flour tortillas, and wanted to add a little more cabbage since I loved it in it. Next time I would love to throw some cooked rice into it or on the side.

http://www.melskitchencafe.com/2010/06/asian-chicken-wraps.html

Chicken Taquitos

  We loved these--including Lucy. The next day we had the chance to eat out for lunch and we decided we would rather go home and have leftovers instead.  I didn't use the green salsa, (just a red kind), used cheddar instead of pepper jack cheese, and flour tortillas. For the chicken I just used a can of chicken from Costco. At the end I decided her lime cilantro rice looked good so I used some of her same ingredients and made my own version with quinoa.  It turned out great. We ate this with warmed black beans and sour cream on the side too. If I had time I think it would be great to make a bunch of them and freeze them to pull out for a quick lunch.
http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html#UCm11pQ9O3Hx2olc.32

Baked Creamy Chicken Taquitos

Ingredients

• 1/3 cup (3 oz) cream cheese
• 1/4 cup green salsa
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 Tablespoons chopped cilantro
• 2 Tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated pepperjack cheese
• about 12 small corn or flour tortillas (we liked flour better)
• kosher salt
• cooking spray

Instructions

1. Preheat the oven to 425 degrees. 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 green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
3. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
4. The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
5. Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
6. Then roll it up as tight as you can.
7. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
8. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
9. Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.

Notes

Read more at http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html#7Mg0K4wfR1b5e2VC.99

Cafe Rio’s Cilantro Lime Rice

Ingredients

• 2 Tablespoons butter
• pepper to taste
• 1 ¼ cup uncooked white rice
• juice and zest 1 large or 2 small limes
• 2 ¼ cups chicken broth
• 2 Tablespoons finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin

Instructions

1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
2. Serve with Cafe Rio's Sweet Barbacoa Pork Salad.

Notes

source: my mother-in-law Sheri Denney

Read more at http://www.the-girl-who-ate-everything.com/2008/10/cafe-rio-cilantro-lime-rice.html#cVSMRcxtU1UGPu3z.99

Chicken Salad

This is a recipe that I got from Michelle Evans that she made up.

Serves about 6

Ingredients:

1 can cooked chicken (sometimes I cook my own, but Costco's canned chicken makes it easy and doesn't heat up your kitchen...)
1 red pepper
5 stalks of celery
1 cup of artichoke hearts (once again, Costco!!!)
1/2 red onion
1 tablespoon of lemon juice
1/2 cup mayonaise
black pepper

Directions:

Chop everything to a small size, mix and serve with Costco's cook it yourself tortillas, multi grain bread, whole wheat crackers, pita bread, English muffins, croissants, or whatever else sounds good. Sometimes we add tomato, cucumber or avacado slices or lettuce to our sandwiches.

Easy Breadsticks/Cinnamon Rolls/White Bread

 April 2019:  I just made these for conference for cinnamon rolls.  I made half, did half whole wheat, skipped the eggs, and did this recipe for the icing.  It was good.

This is a recipe I got from Risa.  I use it all the time.  I have never made the white bread so I can't say anything about that but I love the breadsticks/cinnamon roll dough.  This recipe makes a lot which is nice.  It makes two big cookie sheets of breadsticks so you may want to half it, if just doing breadsticks.  Lately I have been taking half and making one pan of breadsticks and about 2 dozen cinnamon rolls with the rest.  Risa says this will also make 4 loaves of bread baked at 350 for 25 min.


4 C. hot water
1/3 C. sugar
3 T. yeast
3 tsp. salt
2 eggs (Risa added to recipe for better texture)
8-10 C. of flour

Mix all ingredients except for the flour.  Add enough flour until mixture pulls away from sides.  Knead for 5 min. in mixer. Let rise until double in size.  Then...

For Breadsticks:
Grease 2 large cookie sheets.  Put 1/2 of dough in each cookie sheet.  Roll it out. Brush with melted butter.  Season how you want.  What I have been loving lately is the crumbly store bought parmesean with garlic salt, and italian seasoning.  Cut with pizza cutter into breadsticks.  Let rise again. Bake at 400 for 15-18 min or until lightly golden.

For Cinnamon Rolls:
Roll out dough on greased cookie sheet.  Brush with about 1/4 C. melted butter.  Sprinkle with a lot of cinnamon.  Sprinkle with brown sugar.  Roll the dough up.  Cut with dental floss into rolls. Place on greased cookie sheet.  Let rise until double.  Bake at 350 for about 12 min or until golden brown.  Smooth icing over warm cinnamon rolls.  I would either do a basic frosting recipe and add a little more milk to make it a tad more runny or I would use this cream cheese frosting recipe from Betty Crocker. I did the cream cheese recipe this last time and it was a good amount for the rolls and tasted so creamy!

Cream Cheese Frosting

Mix these ingredients:

1 package of cream cheese, softened (8 0z.)
1/4 C. butter, softened
2-3 tsp. milk
1 tsp. vanilla
4 C. powdered sugar