mmmm....food

I have a few new food blogs that I have fallen in love with. I was so excited to try new ideas. They turned out WONDERFUL, so I thought I would share.

Creamy Chicken Taquitos
Hint: I put the chicken in my crock pot during the day - easier to shred. I also made up this little dip:
Dip:
1/2 C. Cottage cheese
4oz. Cream Cheese (softened)
1/2. shredded cheese
1/2 C. Green Salsa
2 T. Taco Seasoning - to taste - (or 1 packet)

Creamy Chicken Taquitos :

1/3 C (3 oz) cream cheese
1/4 C green salsa -(Lee's Marketplace makes a really good Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used colby jack )
small corn tortillas
kosher salt
cooking spray


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. 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.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

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.

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

Dip 'em in salsa, sour cream, guacamole, or ranch. - OR MARGARET'S DIP :)

I doubled this, and it made 30+ taquitos.

I feel like I always do the same thing with old bananas, so It was fun to try this one out.

Banana Bars
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (I used 3 big ones probably more than one cup, but so tasty!)
Preheat oven to 350 deg. Grease a jellyroll pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally mix in the mashed bananas. Spread evenly into the prepared pan. Bake for 20-25 min in the preheated oven, until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before frosting with cream cheese frosting

These were the best waffles I have EVER made! Light and fluffy. I had to take some to my favorite neighbors first thing this morning.

Sour Cream Waffles

1 3/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 tsp salt
8 Tb butter (1 cube) butter, melted
1 cup milk (I usually 1/8-1/4cup more--I like the batter to be a little thinner)
1/2 cup sour cream (I use light)
3 large eggs
Heat waffle iron. Lightly oil grids. Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix. *Honestly I usually use my hand held electric mixer. It works fast and turns out great!
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.

*After the fact I was thinking they may have been a LITTLE better if I had separated the eggs and egg whites, beat and folded them in at the end?

Last but not least, You have to make Karen's Buttermilk Syrup. I know that some of you turn your nose at Buttermilk, but I PROMISE you will not be disappointed. I didn't make this today, but it has become a new favorite at our house. It is great with breakfast foods, ice cream topping, or simply with a spoon right from the saucepan (yes Dave, I'm talking about you!)

Buttermilk Syrup

3/4 c. buttermilk

1 1/2 c. sugar

1 cube real butter

2 T. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 9 minutes. You're basically making candy here and candy-making requires constant vigilance.
At nine minutes, it should take on this luscious golden-brown color. Remove from heat and add vanilla.There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Happy cooking, and a happy Friday!

PS...HOUSE NEWS... Footings were poured out Thursday, walls should be poured Monday with pics to follow!