Tuesday, April 30, 2013

Baked Chicken Taquitos

This is a recipe that I found recently online and made only a few small adaptations to. These were easy and really good. They were both cheaper and better tasting than the frozen kind, but not that difficult. They could also be made with beef instead of chicken. Freezing them before baking would also make an easy meal later on.

Baked Chicken Taquitos
4 ounces cream cheese, softened
¼ cup salsa
1 Tbsp lime juice
1 tsp ground cumin
1 Tbsp chili powder
1 tsp onion powder
2 tsp garlic powder
3-4 sliced green onions
2 cups shredded cooked chicken
1 ½ cups shredded Cheddar or Mexican blend cheese
12 small tortillas
Cooking spray
Sour cream and/or salsa for dipping

Preheat the oven to 425˚F. Line a baking sheet with foil, sprayed with cooking spray.
In a large bowl, mix together all ingredients but the tortillas. Heat the tortillas in the microwave for a few seconds until they are soft enough to roll
Spoon 2-3 Tablespoons of the chicken mixture onto each tortilla. Roll the tortillas as tightly as you can.
Place the rolled tortillas seam side down on the baking sheet. Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray. Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa and/or sour cream for dipping.

Tuesday, April 16, 2013

Layered Taco Bake

I had bought one of those kits that was supposed to make something similar to this, but I was really disappointed with the kit. It just contained some tortillas, taco seasoning, and a very small packet of nacho cheese that would barely even cover one layer. So, I re-created the recipe, making some additions, which made it much better.
It doesn't make a lot, so I would recommend making two of them if you are feeding a family.

Layered Taco Bake

1 lb. ground beef
¼ cup water
1 packet taco seasoning
1 cup salsa
1 small onion, chopped
½ cup diced tomatoes
½ cup jalapeno slices
Shredded cheddar or Mexican blend cheese
3 (8 inch) tortillas

Brown ground beef, drain. Add water, taco seasoning, salsa, and most of the onions and jalapenos, leaving aside a few for topping. Cook and additional 5 minutes, or until beef mixture thickens and is well heated through.
Place one of the tortillas in an ungreased pie pan. Top with a later of the beef mixture, then a layer of cheese. Repeat layers twice. Top with remaining onions, jalapenos, and tomatoes. Bake at 350 degrees for 15 minutes, and serve.
Individual servings may be topped with desired extra toppings, such as lettuce, sour cream, additional salsa, etc.

Sunday, April 14, 2013

Crock Pot Ravioli

I found a recipe for Crock Pot Ravioli on Pinterest, and decided to try it today, with my own adaptations. It was very easy, and very good. This is definitely something I will be making again soon.

Crock Pot Ravioli
2 (25 oz.) jars of pasta sauce
1 (14.5 oz.) can of petite diced tomatoes
1 small onion, chopped
1 can of condensed cheddar cheese soup
2 teaspoons garlic powder
½ tsp. pepper
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, plus more for topping
1 (25 oz.) bag frozen ravioli- you can use meat or cheese filled, but I used cheese

Spray slow cooker with cooking spray. In a separate bowl, combine all ingredients except ravioli. Stir well. Spoon ⅓ of the sauce into the slow cooker, top with ⅓ of ravioli. Repeat layers three times. Cover and cook on high for 3-4 hours. Serve with each individual serving topped with additional shredded mozzarella cheese.

Tuesday, April 9, 2013

Bisquick Bacon Egg Cheese Casserole

This is a recipe my mom has been making since I was a child. I have varied the amounts of certain ingredients a bit, but basically I make it the same way. It makes a great breakfast casserole, but we usually have it for dinner. It is also a great way to use leftover ham if you use that in place of the bacon.
Bisquick Bacon Egg Cheese Casserole
3 cups Bisquick
1 cup cold water
2 cups shredded cheddar cheese
½ lb. Bacon- cooked and crumbled, or 1-2 cups of chopped ham, whichever you prefer
4 eggs
½ cup milk
½ tsp. salt

Heat oven to 425. Grease 9x13 baking dish. Mix Bisquick and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 min.

Tuesday, April 2, 2013

Spicy Crock Pot Chicken Spaghetti

This is a recipe that was partially invented by my husband. He doesn't cook much, mostly because I take over in the kitchen since it's a hobby for me, but when he tries, he can cook pretty well. He decided he wanted to cook for me one evening. Since I love both spaghetti and chicken parmesan, he decided to come up with a chicken spaghetti sauce that he thought I would like. The spicy part he added because he likes spicy things. I ended up adapting his recipe by adding some small tweaks and adapting it for the Crock Pot, since I love the way chicken falls apart and is tender when slow cooked.
If you are not a fan of spicy things, but you think the idea of chicken spaghetti sauce sounds good, make the recipe just as is, except eliminate the crushed red pepper.

Spicy Crock Pot Chicken Spaghetti

1 jar pasta sauce
½ of an 8 oz. jar sun dried tomato pesto sauce
2 tsp. Garlic powder
1 tsp. Italian seasoning
2 tsp. Crushed red pepper
1 small red onion, finely chopped
1 tsp. Sugar
3 boneless skinless chicken breasts

Stir together all ingredients except chicken in Crock Pot. Place chicken breasts in sauce and cover with some sauce. Cook on low for 8 hours or on high for 4-5 hours. Shred chicken with a fork and stir so shredded chicken blends thoroughly with sauce. Serve over prepared spaghetti noodles or other pasta of your choice.