Wednesday, September 18, 2013

Chicken Bacon and Cream Cheese Taquitos

Ever in the mood for some good 'fried food?  These are fun because they are small and fun to eat.  The star of this dish is the avacado dipping sauce! Pass me a spoon!  I could eat it alone! (But I didn't)


Chicken, Bacon and Cream Cheese Taquitos


Ingredients:

6 slices bacon, chopped
4 oz cream cheese, softened
2 cans of chicken (yes, cans)
Water
Tortillas
Vegetable Oil (Canola oil works too)
1 avocado, pitted, peeled and cut up
1/4 cup mayonaise
1/4 cup sour cream
1 Tablespoon milk
1 1/2 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash of dried dill weed
dash of Garlic powder
dash of black pepper

Directions: 

TAQUITOS
Cook bacon until crisp.  Drain and chop.

Combine bacon, cream cheese and chicken in a small bowl. 

Cut each tortilla to smaller circles that are about 3 inches in diameter.  Spoon some of the filling of the chicken mixture into the center of each tortilla.  

Roll and secure closed with a toothpick. 

Heat oil in a heay saucepan to a depth of about 3 inches to 350ยบ

Add the taquitos to the oil in batches and cook until well browned on all sides.  Remove and drain on paper towels.

AVOCADO SAUCE
Mash avocado.  Mix with mayonaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill, garlic and pepper. 

Serve with taquitos for dipping. 


Saturday, September 14, 2013

Cilantro Lime Chicken Tacos

My new favorite thing to do is to cook chicken in the crock pot.  Usually, I'll throw in a few chicken breasts with some chicken broth and let it do its thing until it's ready to shred.  This recipe was right along the same idea, only there are yummy flavors added!





Ingredients:

3-4 boneless, skinless chicken breasts
2 limes, juiced (depending on how lime-y you want it.  Consider added only 1 lime or 1 1/2)
1/2 cup cilantro
1 packet of taco seasoning
1 teaspoon onion salt
1/2 cup of water

Directions:

Put all of the ingredients into the crockpot.  Cooke on low for 4-6 hours.  Once the chicken is cooked, shred with a fork.  Stir to combine. 

Serve on taco sized tortillas and top with your favorites (cheese, sour cream, lettuce, tomatoes...)




Saturday, September 7, 2013

Crock Pot Teriyaki Chicken

This turned out so yummy.  I love crock pot cooking.  I just wish my crock took longer to cook so I could use it during the week to cook dinner while I'm at work.  Usually, I reserve my crockpot meals for the weekends.  Now, I'm looking forward to a nice cool Saturday evening when I can try this again!

Crock Pot Teriyaki Chicken




Ingredients:
12 boneless, skinless chicken thighs (I used bone-in thighs and pulled the meat off, I didn't realize that you could buy thighs without the bones!)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 Tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
rice, cooked

Directions:

Place chicken in crockpot.  In a bowl, combine sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken to platter and cover with foil.  Skim fat from liquid and pour the  remaining liquid into a saucepan and bring to a boil.  

Combine water and cornstarch until smooth.  Gradually stir into the liquid and stir until sauce is thickened. 

Serve over veggies, chicken and rice.