Baked Chipotle Beef Taquitos

If you liked the baked creamy chicken taquitos I am sure you will enjoy this one just as much! I got this recipe from Our Best Bites website. Enjoy!

3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6″ white corn tortillas (about 20) or white flour tortillas
olive oil or cooking spray
kosher salt

Preheat oven to 425 degrees.

Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1″ long. Place in a bowl and set aside.

To prepare the peppers for the taquitos: pull out a pepper, trying to leave as much of the sauce as you can in the can. You’ll want to slit the pepper open to remove the seeds. You can just scrape them out with a small knife. Or, what I often do is just take care of it over the sink. Open it up and run it under a slow stream of water to wash the seeds out. You’ll want to be careful as the flesh is tender and can wash off too! Mince peppers afterwards.

Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften.

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll it up.

Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. Lightly sprinkle kosher salt on the top of each one.

Bake for 20-25 minutes

Pineapple Curry Glazed Chicken Skewers

This looked so good so we had to try it at our house. It was so good! I came across this recipe at Taste Spotting. This dish was such a great flavor. Enjoy! 

• 1/4 cup of honey
• 1/4 cup of brown sugar
• 4 cloves of garlic
• 1/4 cup red pepper, minced
• 1 Tbs vanilla
• 1/2 a small onion, minced
• 12-14 small wood skewers

 Pineapple Curry Glaze

1.  In a large bowl combine pineapple, honey, brown sugar, pineapple juice, curry, vanilla, red pepper and 2 cloves of minced garlic.  Combine well.

2.  Heat a large skillet to a medium-high heat.  Pour in pineapple mixture and bring to a boil,  turn down heat and let it simmer for 10 minutes, stirring occasionally.  Set aside.

Chicken

1.  Pour coconut milk into a large bowl.  Cut chicken into 1 inch pieces, (I like it when chicken is still a little frozen, it’s easier to cut) and drop into the bowl of coconut milk. 

2.  Heat a large skillet with 1 Tbs of olive oil, saute onions and 2 cloves of minced garlic until translucent. 

3.  Using slotted spoon, transfer chicken from bowl to the hot pan. (rinse out bowl, you will need it again)  Cook until “browned”.  Removed chicken from skillet and place in bowl, let it cool until it is comfortable to handle.

4. Preheat broiler on normal.  Prepare broiling pan. Skewer 4 to 5 pieces of chicken on each skewer.   

5.  Coat skewers with pineapple glaze and place on broiling pan, spoon pineapple glaze over skewers.

6.  Broil at normal heat until cooked through and browning, abt 10 mins.  Keep an eye on it. 

Sunday Sweets: Cookies

Each Sunday I am going to do be doing a blog dedicated to sweets. So make sure to stop by and check it out! This week I decided to gather some cookie recipes. I absolutely love cookies, and these are some great recipes. Enjoy!

OREO STUFFED CHOCOLATE CHIP COOKIES ( Gathered from chef-n-training)

• 1 cup shortening

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tablespoon vanilla extract

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup semi-sweet chocolate chips

• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.

1.In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.
2.Beat in eggs and vanilla.
3.In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.
4.With a cookie scoop, form balls with the dough.
5.Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
6.Place onto parchment and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

ROLO COOKIES (Gathered from Favorites cookbook)

2 1/2 cup flour

3/4 cup unsweetened cocoa

1 tsp baking soda

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs

2 tsp vanilla

48 rolos

2 Tbsp sugar

1.Combine flour, cocoa, soda and set aside
2. Beat in sugar and butter until well blended, then add eggs and vanilla
3. Add dry mixture and blend well
4. Shape cookies into small balls, then press rolo into center of ball and cover with dough. Afterwards roll cookie in sugar
5. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until tops are slightly cracked.

COOKIES AND CREAM (Gathered from Six Sisters Stuff)

2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups white chocolate chips
15 Oreo cookies, very coarsly chopped

Preheat oven to 350 degrees. 

 1.Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla.

2.In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. 

3.Stir in the chocolate chips and Oreo cookies. 

4.Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown. Makes 3 dozen cookies. 

Cafe Rio Sweet Pork and Creamy Cilantro Ranch Dressing

I have tried different versions of the copycat Cafe Rio sweet pork, but this one is by far my favorite. I got this recipe from Six Sisters Stuff. Along with the sweet pork they had the incredible creamy cilantro ranch dressing. The dressing was exactly like Cafe Rio's. These were both so so good! You will have to give them a try. This definitely was a hit with the family. Enjoy!

Sweet Pork

3 lb. pork roast

16 oz. chunky salsa

1 can Dr. Pepper or Coke (not Diet)

2 c. brown sugar

Put pork in crockpot and fill halfway with water.  Cook 4 hours on high.  Drain water, cut pork in thirds, mix together sauce and pour on top.  Cook 4 more hours on low.  Drain liquid and shred pork.  Save a little liquid and mix it in with the pork so it is really moist.

Creamy Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, husk removed and diced
1/2 bunch of fresh cilantro
1 clove garlicJuice of 1 lime
1 jalapeno (more or less depending on how hot you like it)

Mix all ingredients together in the blender.

Wingers Sticky Fingers

My husband and I love Wingers! This sauce seriously tastes exactly like the same sauce Wingers puts on their sticky fingers. I came across this recipe at Chef- N - Training. This recipe does not disappoint. Enjoy!

1 pkg of Tyson frozen chicken strips

Cook according to the directions on pkg. I would prefer baking it! 

Sauce 
1 and 1/2 cups brown sugar
6 Tbsp FRANKS original red hot sauce
4 Tbsp water

Heat sauce until sugar is dissolved, then pour over chicken.

Chicken and Black Bean Green Enchilada Rice Bake

I found this recipe at Picky Palate and it was delicious. It was such an easy recipe to whip up! The best part is  I already had everything, so I didn't have to make an extra trip to the store. Enjoy.

Ingredients

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15 ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Petite Lasagnas

These were so good, and were perfect if you don't want to eat a lot of calories for a normal piece of lasagna. One of these petite lasagnas is about 180 calories. It is perfect. I came across this recipe at Six Sisters Stuff . Enjoy!

Ingredients

12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers 

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. 

Add the garlic and stir constantly for 30 seconds.Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
 

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
 

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!