Category Archives: Food

Baked Chicken Taquitos

There’s one recipe I’ve pinned from Pinterest that I’ve made far more than any others – Baked Chicken Taquitos. I originally got the recipe from Seeded at the Table, but I have modified it to fit our tastes – we like things a little on the spicy side. The last few times, I’ve made a double batch and frozen the second batch. You can make these as a appetizer or a main dish with some Mexican rice or other sides.

Baked Chicken Taquitos

Baked Chicken Taquitos

Ingredients:

  • 2.5 ounces softened cream cheese
  • 1/4 cup salsa verde (I’m loving one I found from Guy Fieri)
  • 1/2 tsp ground cumin
  • 1 tsp hot Mexican chili powder (you can also use regular chili powder)
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 1 Tbsp chopped cilantro
  • 2 cups chicken, cooked and shredded
  • 1 cup shredded Mexican flavored cheese
  • 10 small flour tortillas
  • sea salt
  • cooking spray

Directions:

Heat over to 425 degrees. Line a cookie sheet with parchment paper.

Mix together cream cheese, salsa verde, cumin, chili powder, onion powder garlic, cilantro. Then add cheese and chicken and mix together well.

chicken-taquitos-ingredientsbaked-taquitos-filling

Spread out a small handful of the chicken mixture onto the bottom portion of the tortilla and then roll up.

baked-taquitos-stuffing

Place them on your parchment lined cookie sheet so they don’t touch. Spray lightly with cooking spray and then sprinkle with sea salt.

Baked Chicken Taquitos

Bake at 425 degrees for about 17-20 minutes, depending on your oven. You want the edges brown and the middle slightly brown, but you don’t want them to get too crispy.

Baked Chicken Taquitos

Let cool for a few minutes. The filling will be hot! You can serve plain or topped with salsa, sour cream or other favorite fixings. I prefer mine plain and then dip in salsa. My husband likes to load them up.

Baked Chicken Taquitos

To freeze for later, simply stop before the baking part, put them in the freezer to firm them up on the baking sheet or a plate – about 30 minutes. Then transfer them to a freezer bag. When you’re ready to bake them, you don’t need to thaw them out. You can just place them on a baking sheet lined with parchment, spray the tops with cooking spray, sprinkle with salt, and then bake them at 425 degrees for 17-20 minutes.

Linked Up At: Skip To My Lou; This Gal Cooks; Today’s Creative Blog; Naptime Creations

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Crunchy Chipotle Chickpeas

I’ve been traveling quite a bit for work lately, and I am one of those lucky people to tends to get motion sick if I don’t eat pretty much the entire time while flying. Before I took off this week for work, I decided to pack a few more flight snacks from home rather than picking up most of them at the airport. One of them was a new recipe that I’ll be making again for sure – Crunchy Chipotle Chickpeas. This originated from a recipe I saw from Everyday with Rachael Ray where she made them with BBQ seasoning.

Roasted Chipotle Chickpeas

Ingredients:

  • 15 oz. can chickpeas
  • 1 tbsp olive oil
  • 1 tbsp chipotle rub (or substitute bbq rub)
  • Cooking spray

Directions:

  1. Heat oven to 400 degrees.
  2. Rinse and drain chickpeas. 
  3. In a medium bowl, coat chickpeas with olive oil and chipotle rub.
  4. Spray baking pan with cooking spray or coat with additional olive oil.
  5. Spread chickpeas on to baking sheet.
  6. Roast at 400 degrees for 32-35 minutes depending on how crunchy you want them. Turn over or stir halfway through baking time.
  7. Let cool and store in an airtight container.

Roasted Chickpeas - ingredientsRoasted Chickpeas - rinsed

Roasted Chickpeas - mixedRoasted Chickpeas - baked

Roasted Chipotle Chickpeas

In terms of consistency, they are in between a corn nut and a soy nut. They aren’t nearly as hard as a corn nut and have a little more texture than a soy nut. I like a little kick, so I thought the flavor was great. These would actually be really good with a variety of seasonings though. I think next time I’ll try a little garlic salt/sea salt.

Linked Up At: 52 Mantels; Live Laugh Rowe; Redfly Creations; A Night Owl; Too Much Time On My Hands; Craft-O-Maniac; This Gal Cooks; Food Talk Daily; Not Just a Housewife; Housewife How To’s; Daisy Cottage Designs

Mini Baked Spinach Dip Cups

I seem to always be in charge of appetizers or snacks for family gatherings. I’m not ashamed to admit that main dishes are not my specialty. If you need appetizers, sides or desserts, I’m your girl! I went through my appetizers Pinterest board before deciding what to take to my mom’s for Easter and I found a recipe from Picky Palate for spinach cheese bread bowls. I modified them slightly to make these mini baked spinach cheese cups.

Mini Baked Spinach Dip Cups

These are pretty easy. You can see step-by-step photos on the Picky Palate site. I modified the recipe below and made them into mini cups in a mini muffin tin instead of regular sized cups. I also used frozen spinach.

Ingredients

  • 1 Refrigerated French bread loaf
  • 1-1.5 cups frozen spinach
  • 1 tablespoon olive oil.
  • 1 clove garlic – pressed or minced
  • 3 oz softened cream cheese
  • 1/2 cup light sour cream
  • 2 tbsp grated Parmesan cheese
  • 1/3 cup shredded asiago cheese
  • 1/8 tsp Chili Powder
  • 1/8 tsp garlic salt
  • 1/8 tsp sea salt
  • 1/8 tsp ground pepper
  • 1/3 cup mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Microwave frozen spinach with 2 tbsp of water in a covered dish for 2 minutes. Heat olive oil in a sautee pan and add fresh garlic. Add spinach. Sautee for 1 minute. Remove from heat.
  3. In a medium size bowl combine spinach, cream cheese, sour cream, Parmesan cheese, asiago cheese, Chili powder, garlic salt, sea salt and pepper. Mix thoroughly.
  4. Cut French loaf into one-inch slices. Cut each slice in half and then roll into a ball and flatten into a thin circle. Place each into a greased mini muffin tin covering the bottom of each cup and going about halfway up the sides.
  5. Scoop a small ball of the spinach mix into each cup. I used a melon baller as my scoop. Sprinkle mozzarella cheese on top.
  6. Bake for about 15 minutes until the bottom of the bread bowls are lightly browned.

Baked Spinach Dip Cups

Take them out and let them cool for a few minutes before serving.

Mini Baked Spinach Dip Cups

These were SO good and adorable! I can’t wait to make these for our next get together. I didn’t end up making them for Easter dinner though since I wasn’t sure how they’d transport. I made a spicy Mexican dip with chips and fruit dip with fresh fruit.

On a side note, I had a little bit of the spinach mixture left, so we decided to just bake it at 350 degrees for about 7 minutes and used it as a dip. This may be my new go-to recipe for spinach cheese dip!

What do you normally take for family gatherings? Do you have a signature recipe or do you bring something new each time? I do a little of both.

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Homemade Pretzels - Auntie Anne's copycat recipe

Homemade Pretzels (Almost Auntie Anne’s!)

My Sunday baking continues. Major hit this week from a Pinterest find that led me to YammiesNoshery.com and her copycat recipe for Auntie Anne’s pretzels. It’s a little dangerous to have this recipe to be honest. If you can’t find me, I’ll be in a pretzel induced food coma in the corner from over-indulgence! Thankfully I recognized that this might be the case and decided to make just a half batch (yielding 6 pretzels, plus a mini one).

Homemade Pretzels - Auntie Anne's copycat recipe

I’ll let you check out Yammie’s site for the recipe, since I didn’t change it a bit besides halfing the recipe and using a little less salt. Here’s what my process looked like though. Some tips follow. Overall they were easier than I thought they would be.

Homemade Pretzels - Auntie Anne copycat

Here’s another link to the recipe. A few things I learned:

  • I really wish I had a KitchenAid standmixer for kneading dough. It’s definitely doable by hand, but requires 10 minutes of kneading. One day it will be mine! My problem right now is storage space.
  • Roll them out thin. You can see in my step by step pictures, I thought I had gotten it pretty thin, but they still baked up a little thicker than Yammie’s (and Auntie Anne’s). They still tasted awesome though!
  • When doing the baking soda/water dip, I found that rolling and shaping a few out at a time and then dipping them was more efficient and less messy.
  • If you are baking them in separate batches. (I only baked 3 at a time.) Roll, shape, and dip the ones you’re going to bake and then put them in the oven. While they’re baking roll, shape, and dip the next batch. This way they don’t have too much of a chance of the dough raising again in between. 
  • I don’t care for a lot of salt on my pretzels, so I did not salt them (except for what was in the dough) before putting them in the oven. I did do a light dusting of sea salt after I dipped them in butter.

Homemade Pretzels - Auntie Anne copycat

Seriously, these are so good. My husband and I polished 4.5 of them off the first day. My son doesn’t really care for bread, so it was all on the two of us to eat them. I know, he must not really be my child!

Brownie Bites with Mint Creme Filling

My all-time favorite dessert flavor combination is chocolate and mint (followed closely by chocolate and peanut butter). A look at my Desserts Pinterest board shows 16 of my 105 pins to-date are for mint-chocolate desserts. I ran across these adorable chocolate mint brownie bites the other day from Dulce Dough, and I’ve been thinking about them ever since.

Brownie Bites with Mint Creme

Now that it’s March and green food is officially “in season”, I decided to make these over the weekend. I try to bake mostly on Sunday’s so that I can take any leftovers to work on Monday. My husband and I both have way too much of a sweet tooth to keep baked goods around the house for more than a day or two. No willpower whatsoever, I can admit it.

I won’t repost the recipe since I followed it pretty closely, but you can get it at the Dulce Dough’s site here. I used a boxed brownie mix. The only real modification I did was in the filling because I wanted it a little creamier vs. stiff. I also was slightly low on peppermint extract, so I used between 3/4 and 1 teaspoon of that. My husband liked that they weren’t too minty.

  • 4.5 oz. 1/3 Less Fat Cream Cheese
  • 2 tablespoons butter, softened
  • 3/4 teaspoon peppermint extract, softened
  • 1 1/4 cup powdered sugar
  • Green food coloring

Also a little tip on pressing down the centers – I use the back of a melon scoop. It’s the perfect size for making divots in anything mini-muffin sized. I don’t have a piping bag or cake decorating tips, so I just put the filling into a ziplock bag and cut off a corner to use to pipe in the filling. Not perfect, but it worked.

Brownie BitesMintBrowningBites3

These were SO good and really cute! They reminded me of little Leprechaun hats. I had some Andes baking chis left over from the holidays, so I also sprinkled them over the top of half of them.

I set them out on the food table at work and they were gone before noon!

Linked Up At: Serenity Now; Craft-o-Maniac; This Gal Cooks; Housewife How To’s; Someday Crafts

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