from OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
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 are coming 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.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
Makes 12-16
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Thursday, February 24, 2011
Wednesday, February 23, 2011
Strawberry White Chocolate Mousse Crepes
Serves 8-10
For the mousse:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons cornstarch
1 egg yolk
1 teaspoon vanilla
1 tablespoon butter
3 ounces best quality white chocolate, chopped
1/2 teaspoon gelatin
1 tablespoon cold water
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
For the crepes:
2 ounces (1/3 cup plus 1 tablespoon) cake flour
2 ounces (1/3 cup plus 1 tablespoon) all-purpose flour
2 tablespoons sugar
2 eggs
2 egg yolks
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk, 2% or higher
2 cups strawberries, hulled and sliced
1 tablespoon sugar
1/4 teaspoon vanilla
Powdered sugar, for garnish
Begin by preparing the mousse. In a medium sauce pan combine the milk, cornstarch, sugar, and egg yolk. Whisk until well mixed. Cook over medium heat, whisking constantly until it thickens and comes to a simmer, about ten minutes.
Turn off the heat and add the vanilla, butter, and white chocolate. Stir until completely melted then pour the mixture through a strainer into a separate bowl. Cover with plastic and chill for at least four hours, or overnight.
In a small bowl combine the gelatin with the water. Let stand for ten minutes to bloom. Once bloomed melt in the microwave for ten seconds. Let cool to room temperature.In a medium bowl combine the cream, powdered sugar, and vanilla. Beat until it thickens. Gradually pour in the gelatin while still whisking. Beat until it forms medium peaks. Fold the whipped cream into the white chocolate base in three additions. Cover and chill for one hour.While the mousse chills prepare the crepes. In a medium bowl combine the cake flour, all-purpose flour, and the sugar until evenly mixed. Set aside. In a small bowl whisk together the eggs, egg yolks, butter, and vanilla. Add the milk and whisk to mix. Pour the wet ingredients into the dry and whisk until smooth. Cover and chill for thirty minutes. While the batter chills combine the strawberries with the sugar and vanilla. Toss to coat, cover with plastic and chill until ready to use.Once the batter has chilled heat an 8-inch crepe pan, or small non-stick skillet, over medium heat. Spray with non-stick cooking spray and pour about 1/4 to 1/3 cup of the batter into the center of the pan. Immediately swirl the pan to evenly distribute the batter in the pan. Cook until the crepe is just turning golden brown on the bottom, about 1 to 2 minutes, then flip the crepe and cook for 30 seconds to one minute more, or until the crepe is lightly golden and cooked through. Transfer to a plate and layer the cooked crepes between sheets of parchment paper. Cool to room temperature. To assemble spread about 1/2 cup of the mousse into the center of the crepe. Top with the strawberries. Roll the crepes into a tube and then dust with powdered sugar. Enjoy!
From http://www.evilshenanigans.com/2011/02/strawberry-white-chocolate-mousse-crepes/
For the mousse:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons cornstarch
1 egg yolk
1 teaspoon vanilla
1 tablespoon butter
3 ounces best quality white chocolate, chopped
1/2 teaspoon gelatin
1 tablespoon cold water
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
For the crepes:
2 ounces (1/3 cup plus 1 tablespoon) cake flour
2 ounces (1/3 cup plus 1 tablespoon) all-purpose flour
2 tablespoons sugar
2 eggs
2 egg yolks
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk, 2% or higher
2 cups strawberries, hulled and sliced
1 tablespoon sugar
1/4 teaspoon vanilla
Powdered sugar, for garnish
Begin by preparing the mousse. In a medium sauce pan combine the milk, cornstarch, sugar, and egg yolk. Whisk until well mixed. Cook over medium heat, whisking constantly until it thickens and comes to a simmer, about ten minutes.
Turn off the heat and add the vanilla, butter, and white chocolate. Stir until completely melted then pour the mixture through a strainer into a separate bowl. Cover with plastic and chill for at least four hours, or overnight.
In a small bowl combine the gelatin with the water. Let stand for ten minutes to bloom. Once bloomed melt in the microwave for ten seconds. Let cool to room temperature.In a medium bowl combine the cream, powdered sugar, and vanilla. Beat until it thickens. Gradually pour in the gelatin while still whisking. Beat until it forms medium peaks. Fold the whipped cream into the white chocolate base in three additions. Cover and chill for one hour.While the mousse chills prepare the crepes. In a medium bowl combine the cake flour, all-purpose flour, and the sugar until evenly mixed. Set aside. In a small bowl whisk together the eggs, egg yolks, butter, and vanilla. Add the milk and whisk to mix. Pour the wet ingredients into the dry and whisk until smooth. Cover and chill for thirty minutes. While the batter chills combine the strawberries with the sugar and vanilla. Toss to coat, cover with plastic and chill until ready to use.Once the batter has chilled heat an 8-inch crepe pan, or small non-stick skillet, over medium heat. Spray with non-stick cooking spray and pour about 1/4 to 1/3 cup of the batter into the center of the pan. Immediately swirl the pan to evenly distribute the batter in the pan. Cook until the crepe is just turning golden brown on the bottom, about 1 to 2 minutes, then flip the crepe and cook for 30 seconds to one minute more, or until the crepe is lightly golden and cooked through. Transfer to a plate and layer the cooked crepes between sheets of parchment paper. Cool to room temperature. To assemble spread about 1/2 cup of the mousse into the center of the crepe. Top with the strawberries. Roll the crepes into a tube and then dust with powdered sugar. Enjoy!
From http://www.evilshenanigans.com/2011/02/strawberry-white-chocolate-mousse-crepes/
Sunday, February 6, 2011
Nikki's Hearty Pancakes
3/4 cup flour (you can use whole wheat or white)
1/3 cup oatmeal
1 Tbs sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg beaten
1 cup buttermilk
2 Tbs oil
1/4 cup walnuts
If the batter is a little runny, I will add some more flour, until its the consistency that I desire.
1/3 cup oatmeal
1 Tbs sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg beaten
1 cup buttermilk
2 Tbs oil
1/4 cup walnuts
If the batter is a little runny, I will add some more flour, until its the consistency that I desire.
Friday, February 4, 2011
Chocolate Gelato
8 oz chocolate, chopped
1/2 cup cocoa powder
2 cups water
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
put chocolate and cocoa in a blender. Bring 2 cups water and sugar to simmer in saucepan, stirring until sugar dissolved. Pour hot sugar syrup into the chocolate blender, cover and pulse until the mixture is smooth but not foamy. Add the extracts and salt and pulse to combine. Refrigerate until very cold.
Whisk the chocolate mixture and transfer to a ice cream maker and freeze according to ice cream maker instructions.
1/2 cup cocoa powder
2 cups water
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
put chocolate and cocoa in a blender. Bring 2 cups water and sugar to simmer in saucepan, stirring until sugar dissolved. Pour hot sugar syrup into the chocolate blender, cover and pulse until the mixture is smooth but not foamy. Add the extracts and salt and pulse to combine. Refrigerate until very cold.
Whisk the chocolate mixture and transfer to a ice cream maker and freeze according to ice cream maker instructions.
Zabaglione with Berries
1 qt Strawberries, sliced
1 tbs sugar
5 egg yolks
1 egg white
3 tbs sugar
1 tbs grape juice
1/2 tsp vanilla
pinch of salt
mix sliced strawberries and sugar in a bowl. Set aside.
put yolks, white, sugar, grape juice, vanilla and salt in a double boiler. Whisk vigorously over medium heat until thick and creamy. 8-10 minutes. Immediately pour over berries and serve with biscotti.
1 tbs sugar
5 egg yolks
1 egg white
3 tbs sugar
1 tbs grape juice
1/2 tsp vanilla
pinch of salt
mix sliced strawberries and sugar in a bowl. Set aside.
put yolks, white, sugar, grape juice, vanilla and salt in a double boiler. Whisk vigorously over medium heat until thick and creamy. 8-10 minutes. Immediately pour over berries and serve with biscotti.
Raspberry- Almond Pizza
1 pizza crust
butter
sugar
1/4 cup Raspberry jam
1/3 cup mascarpone or cream cheese
3 tbs powdered sugar
1/2 tsp vanilla
raspberries
toasted almonds
Preheat 450ยบ roll out pizza crust brush with melted butter and sprinkle with sugar. Bake until golden 8 or so minutes.
Brush with jam; then bake 2 more minutes. Beat cheese, sugar, and vanilla. Spread over the raspberry cooked crust. Top with raspberries and almonds.
butter
sugar
1/4 cup Raspberry jam
1/3 cup mascarpone or cream cheese
3 tbs powdered sugar
1/2 tsp vanilla
raspberries
toasted almonds
Preheat 450ยบ roll out pizza crust brush with melted butter and sprinkle with sugar. Bake until golden 8 or so minutes.
Brush with jam; then bake 2 more minutes. Beat cheese, sugar, and vanilla. Spread over the raspberry cooked crust. Top with raspberries and almonds.
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