Baked Chicken Taquitos

Pic from "Mel's Kitchen Cafe"

These are fantastic and easy!  Try them and you'll love them, that's all I need to say...

INGREDIENTS:
3 oz cream cheese
1/4 C salsa(I prefer "Herdez")
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese
1/2 C Black Beans(drained and rinsed)
12 Flour Tortillas(Tortilla Land brand is the best!)
cooking spray

Directions:
Heat oven to 425.
Cook your tortillas and set aside.
Spray Baking Sheet 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. Add chicken, black beans, and cheese, and combine well.

Place 2-3 T of chicken mixture down the middle of a tortilla and roll up tightly. 
Place seam side down on baking sheet. 
Brush olive oil or spray cooking spray on the tops of your rolled tortillas.
Bake 15-20 minutes, until the ends begin to turn golden brown.

Serve with Salsa, Sour Cream, Guacamole. This Dressing is my favorite thing to serve them with.
(Recipe adapted from Our Best Bites and Mel's Kitchen Cafe.)

 

Garlic Chicken Alfredo

This dish has fit into my dinner rotation so many times now that I must share it!  Chicken pasta is my favorite, and this Alfredo sauce is delicious.  Much better than if you were to just open up a jar, and almost as easy.

INGREDIENTS:
2 tablespoons butter
3 cloves garlic pressed through a garlic press
4 ounces cream cheese softened
1 cup milk(I use 1%)
1 cup grated parmesan cheese
1/2 teaspoon ground black pepper
1/2 teaspoon salt(more if needed)
*Makes about 2 cups of Sauce
Additional Ingredients:
1 cup Diced Chicken
1/2 cup frozen peas

DIRECTIONS:
In a skillet, melt butter over medium heat.
Add garlic and cook for 2 minutes, stirring constantly. 
Add cream cheese, whisk until mixture is smooth(about 2-3 minutes). You should have a smooth, creamy paste.
Add milk gradually, whisking quickly and constantly until incorporated into the sauce.
Stir in Parmesan cheese, pepper and salt. Stir until cheese is melted and the sauce is desired consistency.
Add your chicken and peas if desired.
Serve immediately over cooked pasta.
(recipe adapted from here)

Sometimes I add peas to this dish which makes for a great meal for my toddler, and gets my husband to eat more vegetables as well!  Just add about 1/2 cup of frozen peas to the pasta about 2 minutes before you drain it.  I usually serve this with KellyAnne's Bread Sticks.  If you haven't tried them yet, you really should!

Christmas Cheesball

I remember my mom serving a Cheeseball around the Holiday's.  I can't recall if she made them herself, but I did always love a good Cheeseball.  I was in charge of bringing an appetizer to a party this last week and I thought a Cheeseball would be the perfect thing.  Of course I had never made a Cheeseball before, but I found a recipe I thought I could work with and it turned out great!  I was glad the recipe made two Cheeseballs, because I had one to share, and one for myself later!

INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup Colby Jack cheese
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoons dried parsley
pinch of pepper
1/2 tablespoon Worcestershire sauce
1/2 tablespoon hot pepper sauce

1/2 cup Pecans(finely chopped)

DIRECTIONS:
Place the softened Cream Cheese in a mixer.  With the paddle attachment, combine cream cheese until smooth. Add the Sharp and Colby Jack cheese and mix until just combined. Add the seasonings and sauces to the cheese mixture and mix until thoroughly combined.

Separate mixture into 2 round balls. Roll each ball in the finely chopped Pecans until coated.  Cover each Cheeseball in saran wrap and refrigerate until ready to serve.  (the hot pepper only gives these a slight kick, so don't be afraid of it.  Although it was enough for my 2 year old to declare, this is spicy!)
(Recipe adapted from here)

Roasted Pumpkin Seeds

I really don't enjoy carving pumpkins, but when all the mess is cleaned up, I get a little excited when I remember that I get to roast the pumpkin seeds!

This year I found an article on seriouseats.com about 5 Ways to Spice Up Roasted Pumpkins Seeds. My favorite method is the typical salt and olive oil recipe, although I admit I haven't ventured to try any others!

Salted Roasted Pumpkin Seeds

Adapted from seriouseats.com

about 4 pumpkins worth of pumpkin seeds

about 2 Tbsp olive oil

about 2 tsp sea salt

a little pepper

Scoop out the inside of your pumpkin, and separate seeds from pulp. I rinsed mine, but found out that you shouldn't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor.

Spread seeds in one even layer across a baking sheet sprayed with a little nonstick cooking spray. Pour a little olive oil over the seeds then stir it all around until thoroughly coated. Sprinkle evenly with sea salt.

Bake at 350 degrees for about 30 minutes, or until the seeds are golden brown. You'll hear them sizzling as they dry out. Stir the seeds often while they're baking, so that they toast evenly.

Cool on a large piece of parchment paper for a few minutes before eating. You will hear them cracking and popping as they cool.

A few things that may have helped my seeds taste better this time:

1. I used two baking sheets to ensure that there was only a thin layer of seeds as they roasted. I think this helped them toast more evenly. Mine only took 20 minutes before they were golden brown.

2. We carved our pumpkins in the evening and I left the seeds out overnight on the baking sheets (with just nonstick cooking spray on it). I didn't roast the seeds until later the next afternoon. Maybe this made them dry out more?
3. In the past I think I've baked the seeds at a lower temperature for a longer amount of time. I think the hotter oven works much better!

Enjoy! Roasted pumpkin seeds are such an easy, tasty snack that you only get to take advantage of about once a year!

Homemade Chicken Noodle Soup

This recipe is actually my mother-in-law's. And I'll admit, I didn't even make it.  My Husband has become the master chef when it comes to Chicken Noodle Soup.  He makes the noodles himself and they are delicious.  It takes a bit more time than just opening up your can of soup, but the end results are completely worth it! 

Ingredients:
2 eggs
1/3 cup heaving whipping cream, or milk
1/2 tsp salt
1 1/2 cups flour(or more)
1/2 cup diced Celery
1/2 cup diced Carrots
1 cup cooked and cut chicken

Recipe:
Combine Eggs, Cream(milk) and 1/2 tsp salt.  Mix in 1 1/2 to 2 cups of flour until the dough begins to form a ball.
Roll dough out onto floured surface until it's less than a 1/4 inch thick.  Use a pizza cuter to cut noodles into 1/4 inch thick strips.  Let rest 15 minutes.
Bring 5 cups of broth and 3 cups of water to a boil.  Add Vegetables.  Add noodles.  Boil 10-15 minutes.

Ladle into bowls and serve with your favorite bread, or crackers.