Baked Chicken Taquitos

Rather than typing out the whole thing I decided to just take a picture of this recipe. Let me know if its legible enough. If it works for all of you just the same I might do this again and again.
First is the recipe as given to me.




This is the recipe with my notes.




I added more cream cheese cause I felt like there just wasn't much "sauce". So then I added a little more of the salsa verde and a squeeze more of the lime. These ended up a bit spicy for me. Good, but a bit on the spicy side. Jeremy agreed and he has a higher tolerance for spicy than I do. I assumed that the reason they seemed so was the cumin so I wrote the change from 1/2 to 1/4 tsp. Then, just now, I decided to check my salsa verde bottle, I used a "medium" salsa verde (as opposed to mild) so it may have just been that. Or a combination. I really don't know if cumin is "spicy" or not. If you know, leave a comment and share your knowledge with us all. We made it through them with plenty of sour cream.
I ended up with 12 taquitos filling most of them with 2 Tbsp of filling. I would definitely make this again. They were good, I'll just use a mild salsa verde.




I forgot to take a picture when I made them Monday night so this is my leftovers reheated for lunch today. :)

- Posted using BlogPress from my iPad

Black Bean Spinach Enchiladas

I am trying to be healthier and cook healthier this year, plus I watched this documentary called Vegucated.  It is about 3 people who go vegan for 6 weeks.  I am not going vegan, nor will I, but I know they have some healthy recipes.  So, I gave this recipe on pintrest a try.  Scott, my meat lover, was not excited about this dish.  But the nice thing about my meat lover is that he is willing to try anything once.  Scott said it wasn't bad and both he and kaden had seconds.  This is a success in my book!

Black Bean Spinach Enchiladas
Ingredients:

Sauce:
3 c organic low sodium veggie broth ( I used low sodium chicken broth :)
1/4 c tomato paste
1/4 c all purpose flour
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
Salt/Pepper to taste

Enchiladas:
15 oz can black beans, rinsed and drained
1 1/2 c corn ( i used frozen, thawed)
6 oz fresh baby spinach
6 oz green onions, thinly sliced
1/3 c cilantro, chopped
2 tsp cumin
3 c shredded 3 cheese blend or pepper jack ( I just used what I had on hand)
8 whole wheat or flour tortillas

Directions:
Make the sauce: in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2 tsp cumin, garlic powder, onion powder, and chili powder.  Cook 1 min, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer, and cook until slightly thickened, about 8 min.  Salt/pepper to taste and set aside.  ( at around the 6 or 7 min mark I tasted the sauce and thought it needed some sugar, so I added 2 large pinches of sugar)

Saute the spinach in olive oil over medium heat for 1-2 min until slightly wilted.  In large bowl, combine beans, 2 c cheese, spinach, corn, green onions, 2 tsp cumin and cilantro.
Preheat oven to 375 F.  Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 c cheese on top.  Bake about 20 mins, and garnish with cilantro and/or green onions (optional)

White Bean Chicken Chili (soup)

My sister-in-law, Kim, gave me a binder full of recipes for Christmas. I needed a recipe in which to use my canned beans that we've gotten being on WIC. Jeremy is not a fan of beans, so I shared this with mom, dad and Kristi when I made it and it was a hit.

White Bean Chicken Chili:
1-2 tsp olive oil
1/2 sweet yellow onion (I'm not a big onion fan, so I bought one white onion for this and about 3 other recipes)
1 7 oz. can diced green chiles
1 tsp cumin
1/2 tsp oregano
4 c chicken broth
2 tsp minced garlic
1 15 oz. can white beans, rinsed and drained (I skipped the kidney & used 2 cans of these, cause that's what I had)
1 15 oz. can white kidney beans, rinsed and drained
2 cups cooked chicken chopped (I used 1 can and 1 shredded, cooked chicken breast. I'd take the time to cook chicken next time, it was just better.)
1/2 c fresh cilantro, chopped (just yum)

Heat the olive oil in large pot over medium heat. Add onions and cook, stirring frequently for 3-4 minutes. Add garlic, chiles, cumin, and oregano. Cook for 1-2 minutes and then add broth. Add beans, chicken and cilantro. Simmer on low for 30 minutes.

Suggested Toppings:
2-3 corn tortillas cut into strips
2 green onions, diced
Shredded cheese (I used mozzarella and it was yummy!)

While the soup is simmering heat oven to 400 degrees. Coat a baking sheet with cooking spray and place tortilla strips on it and spray them with cooking spray and season with salt. Bake 5-7 minutes or until golden brown.

Ok now I want to make this soup again. I might even convince Jer to try it this time. :) If you try it let me know what you think.

Ready? Go!

I thought it'd be great to start a family food blog. We can share recipes we find, food tips, health tips, foody stuff. Do we want this to be private? Not private? I don't have a certain look or plan for this other than that we share recipes with each other. Pretty much any recipe, dinner, breakfast, dessert, appetizer, snack. With time we can improve the look too. :) I don't feel like doing it right now. Also feel free to invite spouses (and Christopher, don't think I have his e-mail address). But can we limit authors to our immediate family for now? We can chat about it if the need arises. I'm excited for this! I hope it serves it purpose well.

-Brittny