p.s. they are fantastic with this salsa and some chips!
They packed quite the punch of flavor and they are definitely part of the new rotation of recipes!
Here is what you will need to make them yourself!
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with kosher salt.Bake for 15 – 20 minutes or until crisp and golden.
This recipe turned out to be a home run!
The breaded chicken along with the basil sauce is the perfect blend.
Pair this with a side salad and dinner is served! To make this you will need: 2
Chicken Breasts, pounded thin 1/4
I saw this recipe and I have to admit that I had never had this dish at the Cheesecake Factory.
It looked to die for, so we made it one night for dinner and my world is forever changed.
Wowzers. Another hit recipe. This quickly turned into my new favorite recipe. I am seriously obsessed with it.
AND as a side note, I just went to Cheesecake Factory 2 weeks ago and ordered this dish....
and I wasn't a fan! It was way too spicy at the restaurant, but the way my dish came out...there was only a slight hint of heat.
Now that's NEVER happened!
You will need:
2 chicken breasts
1 box penne pasta
2 tbs. honey
2-4 Tbs from 1 can chipotle peppers in adobo sauce
yellow bell pepper
red bell pepper
4- 6 cloves fresh garlic
2 more Tbs honey
2 cups heavy whipping cream
3/4 cup frozen peas
1 bunch fresh asparagus
1 cup shredded parmesan cheese
Preheat your oven to
350 degrees F (for the asparagus)
Take your lemon and
roll it with your hand against a hard surface in order to get the juices
Cut your lemon in
half and squeeze the juice from both halves into your bowl.
Add 2 tbs. of honey,
a pinch of salt and pepper.
Mix until well blended. I like to use a
Next, cut your 2
chicken breasts into bite size pieces.
Place chicken into a ziplock bag
and add the lemon and honey mixture.
Set aside until we need it.
Now for the
asparagus. break off the end pieces & cut them into small pieces.
Place cut asparagus
into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper, mix
On a cooking sheet,
spread the asparagus evenly. Put this into your preheated oven.
While that's cooking let's get back to the chicken.
In a large frying pan
heat 1 tbs of butter and 1 tbs of olive oil.
Add the chicken along
with the marinade to the hot pan. Spread the chicken pieces out in the
bottom of the pan to cook evenly. If your stove was on high, you can turn
it down to medium to cook chicken. Do not turn the chicken until it has
cooked well on first side because you want the honey to caramelize and turn
golden brown (without burning though).
Now, lets check on our asparagus... but keep your eye on the chicken as well.
Check on the
asparagus, turning it to roast it evenly on both sides. You can taste one
now if you like to see how done it is. When it is done remove it. Set
aside for later.
In another large pot, fill with water and add salt. Bring to a good boil
before adding your penne pasta.
Let's check on our chicken..
When the chicken is
golden brown on both sides remove from the pan and place in a dish to set
aside. Make sure you get all the yummy juices, and don't wash your pan
Chop your garlic.
I usually use 4-6 cloves.
With garlic, it always seems like more is
Using the same pan you cooked the chicken in, heat 1 tbs. of
butter and 1 tbs. of olive oil.
Scrape all of the
golden chicken and honey juices from the bottom of the pan and mix thoroughly.
Then add your garlic.
Now that our water should be good and boiling add the penne to the pot
Now that the garlic
is soft, add 1 tbs. of honey. This step makes a difference; I have
forgotten to add more honey at this part and tasted the difference.
Hopefully you have
chopped your yellow and red bell peppers ahead like I have. Add red and then
yellow to the pan. Saute for about a minute.
Add about 3/4 cup of
frozen peas. Stir together and cook for about 2 more minutes. Then add
your cooked chicken that you set aside earlier. Make sure you get all the
yummy juices from the bowl!!!
Now for the can of
chipotle peppers. You're not going to actually use the pepper, just the
sauce. Now, this is where the "kick" comes from so according
to your liking of spiciness modify accordingly. If you add 3-4 tbs. it will be pretty spicy. I suggest that you add 1-2 and then taste before you add more.
Add 2 cups of heavy
whipping cream slowly mixing it well.
Sprinkle in 1 cup of
grated parmesan cheese.
Stir in and cook for about 5 minutes in order to
let the sauce reduce and thicken.
Now would be a good time to taste.
Let's check the penne to see if it's ready...
When the pasta is
cooked to your liking drain, but do not rinse. This allows the sauce to
adhere more readily to the pasta.
Add penne to the pan
Add the previously
roasted asparagus and stir.
If you haven't
already chopped your cilantro it's ok, do it now
Balsamic Chicken with Roasted Tomatoes and Asparagus
This is the PERFECT summer recipe!
You just toss together some chicken, tomatoes, and asparagus and throw it all under the broiler.
So simple, and the taste is phenomenal!
To make this you will need:
1 lb. penne pasta
4 chicken breasts, cut into bite sized pieces
1 carton of grape tomatoes
½ c olive oil
½ c balsamic vinegar
about 12 fresh basil leaves chopped or dried
10 spears of thin asparagus cut into 1” pieces
1 tsp minced garlic
4 oz grated Parmesan cheese
1. Prepare pasta according to package
directions. Set aside.
2. Meanwhile toss chicken pieces, tomatoes,
asparagus, oil, vinegar, garlic and basil on a cookie sheet that has a 1”
3. Broil for 7-10 minutes or until chicken is
cooked through. (I wasn’t sure it would cook that quickly, but it does!) Pour
the entire mixture over pasta. Use a rubber scraper to get every bit of the
yummy seasoning from the baking sheet. Sprinkle with Parmesan cheese and serve.
I made this dessert for the 4th of July holiday and it did not disappoint!
I have really come to LOVE peach anything lately and this doesn't have a powerful peachy flavor. It is subtle and just the right amount of flavor!
I also had never made a bundt cake before, so if I can do it....you can too!
I chose to add some vanilla ice cream and diced up strawberries and smashed raspberries, but you can add any fruit you like!
You will need:
If you use fresh peaches, just make sure they are peeled.
Frozen won't work because the water content is too high.
2 sticks unsalted butter, softened
2 cups sugar
1 Tbsp vanilla extract
1 (16 oz.) can of sliced peaches, drained and roughly chopped
3 cups all purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/4 cup buttermilk or whole milk
nonstick vegetable oil spray
What to do:
Preheat oven to 350 F.
With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for 5 minutes, until it is light and fluffy. It will look like whipped cream in texture and color. As you do that, scrape down the sides of the bowl to make sure all butter is incorporated.
Add in the eggs one at a time while continuing to beat on high. Add the vanilla and beat mixture on high speed 4-5 minutes.
In a medium bowl, toss peaches with 1/4 cup of the flour, coating the fruit.
Add the peach/flour mixture to mixing bowl and beat on high until peaches are incorporated.
In a separate bowl, combine remaining 2 3/4 cups flour with salt and baking powder.
Turn hand mixer down to low speed. Add about half of the dry ingredients. Add buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
Spray nonstick bundt pan with nonstick vegetable spray. Pour in the cake batter & bake 50-55 minutes. A toothpick inserted should come out dry. Remove from oven and let cool 15 minutes. Flip onto plate to serve.
Slice it up and serve with ice cream and your favorite fruit.