Tag Archives: chicken

Create-Your-Own Stir Fry

Chicken Stir Fry 3

Today’s post comes to you courtesy of Little J.

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For a class assignment, Little J had to make a Family Favorite Recipe all on her own. This included planning, shopping, cooking and clean-up. This is my very favorite type of homework assignment! She chose to make a chicken stir-fry. Definitely one of her favorite meals.

My favorite thing about stir-fries is how adaptable they are to whatever you can find in your freezer and produce drawer. Little J chose to use chicken, fresh green beans, celery, carrots and onion in her stir-fry.

The recipe below is for a basic stir-fry that you can customize to your family’s taste. I also included Little J’s customization.

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I look forward to more amazing creations from this amazing daughter!

RECIPE:

Create-Your-Own Stir Fry

Chicken Stir Fry 3

1-2 lb thinly sliced chicken breasts OR thinly sliced beef (flank steak, skirt steak, or leftover roast beef) OR thinly sliced pork tenderloin

3-4 cups chopped fresh vegetables (onions, broccoli, green beans, carrots, celery, mushrooms, pea pods, asparagus, cabbage, red or green peppers, green onion—whatever is in the fridge!)

2-3 Tbs oil

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced meat in a Ziploc bag and add ¼ cup of the sauce to the bag with the meat. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add meat to pan and cook over high heat until meat is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

Little J’s Chicken Stir-Fry

Chicken Stir Fry 3

4 boneless chicken breasts, thinly sliced
2 cups fresh French green beans, cut into 1-2” pieces
1 onion, thinly sliced
2 stalks celery, sliced
1 medium carrot, peeled and sliced
2-3 Tbs olive oil
Hot cooked rice

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey (or golden low-carb sweetener)
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced chicken breasts in a Ziploc bag and add ¼ cup of the sauce to the bag with the chicken. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add chicken to pan and cook over high heat until chicken is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

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Chinese Chicken & Eggplant in Garlic Chili Sauce

Chicken & Eggplant

One of our favorite dishes at a Pittsburgh Chinese restaurant is their Chicken and Eggplant. Here in Baltimore, we haven’t yet found a restaurant that serves quite the same dish. But we do have a fabulous Asian grocery store not too far away, so I went about recreating it at home.

When using eggplant in a stir fry, be sure to use a small variety of eggplant.

Nasu

Chinese/Japanese Eggplant (Nasu)

Sicilian striped eggplant

Sicilian Striped Eggplant

The skin on the larger eggplants is often too thick to chew in a quick stir fry. The texture of the eggplant in this dish will also be a lot better if you can cut the eggplant so that each slice has skin on one side. If all you can find are the large eggplants, you can use it, but you should peel it first.

Eggplant absorbs a lot of oil when it is cooked, so to keep this dish from being too oily, sear the eggplant with just a small amount of oil in a very hot pan until it just begins to char. Then remove it from the pan while you cook the remaining ingredients.

The sauce is a little spicier than a normal teriyaki sauce, but you can tone down the spice if you don’t like it quite soo hot. One special ingredient that I also bought from the Asian market is this Spicy Bean Sauce, which has a garlic chili base:

Spicy Bean Sauce

RECIPE:

Chinese Chicken & Eggplant in Garlic Chili Sauce

Chicken & Eggplant

Sauce:
2 Tbs spicy bean sauce
2 Tbs soy sauce
2 Tbs rice wine or cooking sherry
2 Tbs garlic chili sauce or 2 tsp chili paste
1 Tbs sugar (or low-carb sweetener)
1 tsp sesame oil
1 tsp fish sauce
1/4 tsp ground Szechuan peppercorns

Other ingredients:
4 thinly sliced chicken breasts
1 Tbs olive oil
1 tsp cornstarch
Pinch of salt
2 Tbs oil, divided
3-4 small Asian eggplants (or other small variety eggplant), cut into wedges
4 cloves of garlic, finely minced
(use 6 cloves of garlic if using chili paste instead of garlic chili sauce)
1 tsp grated fresh ginger
6 green onions, cut into 2-inch pieces
Hot cooked rice

Combine sauce ingredients and set aside. In a Ziploc bag or small bowl, combine chicken, 1 Tbs oil, cornstarch and salt. Set aside.

In a large wok or skillet, heat 1 Tbs oil until very hot. Add eggplant to hot skillet and stir  over high heat until eggplant begins to char, about 5 minutes. Do not crowd the pan; cook in two batches, if necessary. Remove eggplant from pan and set aside. Add additional 1 Tbs oil to pan. Add chicken to pan and cook, stirring, until chicken is cooked through. Reduce heat to medium and add garlic and ginger. Cook for 2 minutes, and then add green onions and cooked eggplant slices. Stir in sauce and heat through. Serve over rice.

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Chicken & Cornbread Casserole

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This is an easy meal to throw together from items mostly found in your pantry, or from ones I keep on hand regularly. And it is one (of very few) casseroles that don’t get complaints from any of my children!

You can use canned chicken, but I usually make a large batch of shredded or cubed chicken every few months, and then store it in Ziploc bags in the freezer to have on hand for meals like this. I buy a large package of chicken from a store like Costco, fill my crockpot with it, and then cook on low until it shreds easily, or I will chop the chicken into larger chunks.

This recipe also includes 1 Tbs taco seasoning. You can use part of a packet, or it is easy and cheaper to make up your own for all of your taco seasoning needs.
Recipe here: Homemade Taco Seasoning.

RECIPE:

Chicken & Cornbread Casserole

Chicken and Cornbread 2

3 cups cooked cubed or shredded chicken
2 cups shredded cheddar or pepper jack cheese, divided
1 can corn, drained
1 can black beans, rinsed and drained
1 small can black olives, drained
1 small can green chilies
1 red pepper, diced
1 can cream of chicken soup
1 cup salsa
1 Tbs taco seasoning

Cornbread Topping:
1 small box Jiffy corn muffin mix
2 eggs, beaten
¼ cup butter, melted
½ cup sour cream

Preheat oven to 375°F.

Combine chicken, 1 cup cheese, corn, black beans, olives, green chilies, red pepper, soup, salsa and taco seasoning. Spoon into a 9×13” baking dish. Cover with foil and bake for 30-45 minutes, until hot and bubbly. Remove from oven. Remove foil and stir.

Prepare cornbread topping: Mix Jiffy muffin mix, eggs, melted butter and sour cream with a whisk.

Spoon cornbread mixture over hot chicken mixture. Spread with a spatula to cover chicken mixture. Return to oven and bake, uncovered, for an additional 30 minutes or until cornbread topping is cooked through (test center with a toothpick). Cover loosely with foil if cornbread browns too quickly. Sprinkle with remaining cheese. Bake 2-3 minutes, or until melted. Let stand 10 minutes before serving.

Serve with sour cream and salsa, if desired

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Asian Chicken Shish-Kabobs

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All of those summer projects that I plan in the spring seem to have a way of holding themselves over and turning into fall projects. Including any goals I had of blogging right through summer.

So, with one week of school under our belt and one kid driven 2000 miles away and deposited at college (and another to leave on a mission to Germany in a few weeks), I am finally getting a chance to sit at the computer.

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Grilling is one of our favorite ways to cook during warm weather months. I have one child in particular who especially loves it when “soup” on the menu plan get replaced with “grill”. (How anyone can dislike an entire category of food, “soup”, is still beyond my comprehension)

Shish-Kabobs are a little more work than normal grilling, but they can be marinated early in the day, or the day before, and then assembled just before cooking.

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You can thread meat and vegetables together on the skewers, or separate them. I like how they look all threaded together, but it is easier to keep your veges from getting overcooked while waiting for your chicken to cook through if you cook meat and vegetables on separate skewers.

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RECIPE:

Asian Chicken Shish-Kabobs

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Boneless chicken, cut into 1” cubes
Red/green peppers, diced
Zucchini, diced
Yellow squash, diced
Onions, cut into large chunks
Cherry Tomatoes
Whole Mushrooms
Fresh Pineapple chunks, optional
Hot steamed rice (white or brown)

Marinade:
1 cup soy sauce
½ cup water
2 Tbs vinegar (I use rice vinegar)
2 Tbs oil
2 Tbs honey (or 10 drops liquid stevia)
2 cloves garlic, crushed
2 tsp grated fresh gingerroot
¼- ½ tsp crushed red pepper flakes

If using bamboo skewers, soak skewers in water for 30 minutes.

Combine all marinade ingredients. Place chicken and vegetables (everything except for pineapple) in two separate containers. Pour marinade over chicken and vegetables, using half of marinade for each. Do not marinate pineapple. Let sit at room temperature 30 minutes, or refrigerate for several hours or overnight. Just before putting onto skewers, stir pineapple into container with vegetables.

Drain marinade from vegetables (not chicken!) into a Pyrex measuring cup. Set aside. Discard marinade from chicken.

Place chicken, vegetables and pineapple on skewers. Grill or broil until chicken is cooked through.

Microwave reserved marinade from vegetables until it begins to boil. Serve kabobs with hot marinade and rice.

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Thai Pumpkin Curry

Thai Pumpkin Curry 2

Pumpkin Curry is one of my favorite things to order at Thai restaurants. Luckily, it is also a meal that you can make at home and end up with restaurant-quality results.

I usually use a butternut squash, but if you have an Asian grocery store nearby, kabocha squash works really well. It is a small green pumpkin that doesn’t get mushy or stringy when cooked. The squash is roasted before adding it to the curry. Half of the squash is pureed with coconut milk and the other half is cut into chunks to stir back into the curry before serving.

I love the thicker texture that the pureed squash gives to this curry. Leave out the chicken and you still have a hearty vegetarian meal.

Choose your favorite vegetables to pair with the squash. I like shitake mushrooms, carrots, red peppers, fresh spinach and zucchini (if you can find decent ones in the winter). In the summer, I add Thai basil from my garden. In the winter, I either use regular sweet basil, or just leave it out.

Thai Pumpkin Curry 1

RECIPE:

Thai Pumpkin Curry

Thai Pumpkin Curry 2

1 butternut squash or kabocha
olive oil, salt and pepper

1 lb boneless chicken breast, cut into very thin strips
1 Tbs Thai red curry paste
2 Tbs soy sauce

2 Tbs olive oil, divided
1 small onion, sliced
½ red bell pepper, julienned
1 medium carrot, julienned
1 medium zucchini, julienned
½ cup sliced shitake mushrooms

2 cans (14 oz) coconut milk
2 Tbs soy sauce
2 Tbs Thai fish sauce
1 Tbs brown sugar (or low-carb golden sweetener)
1 tsp salt
2 Tbs lime juice (or 4 kaffir lime leaves, chopped)
2 Tbs Thai red curry paste (adjust amount to personal taste)
1 cup fresh spinach or other greens
1/3 cup fresh basil (Thai basil preferably), coarsely chopped

Cut butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, or until soft and cooked through.

While squash is cooking, combine sliced chicken, 1 Tbs curry paste and 2 Tbs soy sauce in a Ziploc bag. Let marinate at room temperature while squash cooks.

Heat 1 Tbs oil in wok or large saucepan. Add onion, red pepper, carrot, zucchini and mushrooms. Cook over high heat until crisp-tender. Remove from pan. Add remaining 1 Tbs oil to pan. Add chicken and cook over high heat, stirring until chicken is cooked through.

Peel and cut half of the cooked squash into cubes. Set aside. Place remaining half of the roasted squash (peeled) in a blender with one can of the coconut milk. Puree until smooth.

Add the pureed squash, remaining can of coconut milk (use to rinse out blender), 2 Tbs soy sauce, fish sauce, brown sugar, salt, lime juice and remaining 2 Tbs curry paste to the chicken in the pot. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in squash cubes, spinach, basil and cooked vegetables. Heat until spinach wilts. Serve in bowls with or without rice.

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Cranberry Pecan Chicken Salad

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This is a basic chicken salad recipe with a few extras that add a nice zing. Dried cranberries provide just the right amount of sweetness. Toasted pecans, which I always love paired with cranberries, add the perfect crunch.

This is a very adaptable recipe. I usually have shredded chicken in the freezer, so I often use that. But leftover roast chicken makes a really great salad. And you can’t beat the price and ease of pre-cooked roasted chickens these days!

You can use halved grapes instead of cranberries, but if you haven’t tried chicken salad with cranberries, it really is amazing. I have also made this with walnuts or slivered almonds. Be sure to toast the nuts first. This keeps the nuts from being bitter and helps them retain their crunch when mixed with the dressing.

Crumbled bacon is listed as an optional ingredient in the recipe below, but around here it is mandatory. My family always wants crumbled bacon sprinkled on the top of their sandwiches, but “Did you make bacon?” is a pretty standard question around here, regardless of what the meal is.

RECIPE:

Cranberry Pecan Chicken Salad

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4 cups shredded or diced cooked chicken (about 2 lb)
2 celery stalks, chopped
3 green onions, sliced
1/2  cup dried cranberries  (or use 1 cup halved grapes)
1/2 cup chopped pecans (or use walnuts or slivered almonds), toasted
1 cup mayonnaise
1/3 cup sour cream
3 Tbs white balsamic vinegar (or white wine vinegar or lemon juice)
1 Tbs chopped fresh parsley (or 1 tsp dried)
1 tsp dried dill (or tarragon)
3/4 tsp kosher salt
1/2 tsp black pepper
6-8 slices bacon, cooked and crumbled, optional

In a large bowl, mix cooked chicken, celery, green onions, cranberries or grapes, and toasted nuts.

In a small bowl mix dressing ingredients: mayonnaise, sour cream, vinegar, parsley, dill, salt and pepper. Pour dressing over chicken until salad is desired consistency. There may be a little extra, depending on how moist you like your chicken salad.

Garnish with cooked and crumbled bacon, if desired. Do not mix the cooked bacon into the salad. It becomes too soft and mushy. Sprinkle over individual sandwiches just before serving.

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Dinner in under 30 minutes: Southwest Chicken and Zucchini Sauté

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Sometimes we all need a quick fix dinner that can be on the table in under 30 minutes. But we still want something healthy and delicious. This sautéed chicken and zucchini meal satisfies our entire family: I love that it is quick and healthy, and everyone loves the taste.

Don’t have zucchini? Or have too many zucchini-haters? Use any other vegetable of choice: asparagus is very nice, or green beans. You can even throw in a bag of frozen vegetables if you are short on fresh ones.

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Serve on its own, or over cooked rice or pasta. With or without cheese.

Recipe:

Southwest Chicken and Zucchini Sauté

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2 Tbs olive oil
4 chicken breasts (about 1 lb), diced
1 onion, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
2 cups sliced zucchini (about 2 medium zucchini)
1 can yellow corn (or 2 ears fresh corn)
1 can chili seasoned tomatoes
1/4 cup chopped fresh cilantro
1 cup shredded sharp cheddar cheese, for garnish

Heat oil in a large skillet. Sauté chicken and onion until browned. Sprinkle with chili powder, cumin and salt. Add zucchini to skillet and cook until chicken is cooked through and zucchini is crisp-tender. Stir in corn and tomatoes. Cook, uncovered, for 7-10 minutes. Stir in cilantro. Garnish with shredded cheese, if desired.

Serve alone, or over cooked rice or pasta.

 

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Spicy Black Bean Soup with Shredded Chicken

102411 007-1 There are certain people, when they share a recipe with you, that you know you can trust. My friend Alyce is such a person. I have never been disappointed by any of her recipes. We have been making this soup for a number of years, and it is always a favorite with everyone here. Even the self-professed bean haters. Because the beans have been pureed to create a thick and delicious base, there are no longer any objections. With kids, I really think that most disliked foods are more of a texture dislike than a taste dislike.

Alyce’s original recipe was a delicious pureed black bean soup. I usually doctor it up a little by adding shredded chicken, corn, olives and pimentos to the pureed bean base, and serving it with fun and delicious toppings. If you are trying to please kids- it is all about the toppings. Crispy tortilla strips are their favorite. They are fast and easy to make (baked in the oven for 5 minutes) and can be made with either flour or corn tortillas. In the soup shown, I used a multi-grain flour tortilla.

The spiciness of the soup is completely up to you. Alyce’s recipe uses Spicy V-8 juice, but I don’t usually have that around here, so I use a can of spicy Rotel tomatoes (tomatoes with onions, garlic and green chilies). If you want a milder soup, just use a can of regular tomatoes and go easy on the cayenne pepper (Ancho chili pepper has a nice flavor without the heat of cayenne).

RECIPE:

Spicy Black Bean Soup with Shredded Chicken

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2 Tbs olive oil
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 jalapeno pepper, minced
1 stalk celery, diced
2 cans beef broth
1 can Rotel tomatoes (or 1 cup Spicy V-8)
1 Tbs dried parsley
1 tsp salt
1 tsp smoked paprika
1 tsp oregano
1 tsp chili powder
½ tsp ground ginger
¼ tsp thyme
¼ tsp pepper
1/8-1/4 tsp cayenne pepper (adjust to taste)
2 cans black beans, drained & rinsed
2 cups cooked and shredded chicken (or 2 cans undrained canned chicken)
1 can corn
1 small can sliced olives
1 small jar diced pimentos

Garnishes:
Sour cream
Shredded cheddar cheese
Chopped fresh cilantro
Crispy Tortilla Strips (see below)

Heat olive oil in large stockpot. Cook onion, carrot, garlic, jalapeno, and celery until onions are soft and tender, about 5 minutes. Add broth, tomatoes, seasonings, and black beans. Cover and simmer for one hour. Puree in blender or with an immersion blender. Stir in chicken, corn, olives and pimentos. Cook 15 minutes longer. Serve with sour cream, shredded cheese, cilantro and crispy tortilla strips.

To cook in crockpot: Sauté vegetables in oil and place in crock pot with broth, tomatoes, seasonings and black beans. Cover and cook on low for 6-8 hours. Puree in blender or with an immersion blender. Stir in chicken, corn, olives and pimentos. Turn crock pot to high and cook 15-30 minutes longer, or until heated through. Serve with sour cream, shredded cheese, cilantro and crispy tortilla strips.

 

Crispy Tortilla Strips

about 4 corn or flour tortillas
1-2 Tbs olive oil
Kosher (or other coarse) salt

Spread olive oil onto a rimmed baking sheet. Cut tortillas into thin strips (a pizza cutter works nicely). Place on the baking sheet and use a spatula to toss the strips with the oil to lightly coat. Bake at 350°F for 5-7 minutes or until strips just begin to brown. Sprinkle lightly with coarse salt.

 

adapted from my friend Alyce

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Thai Red Chicken Curry

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Looking for a great tasting soup that doesn’t have to cook all day? A healthy, flavorful soup chock full of chicken and fresh vegetables?

This Thai curry is more like a soup than a thick curry that you would eat in small amounts over rice. You can still eat it over rice, if you prefer, but it is light enough that it can be eaten on its own. The vegetables and chicken are quickly stir-fried and then simmered for just a few minutes in a red curry coconut milk sauce. I like to marinate the chicken for a little while in some of the curry paste before cooking, but if you need a really fast meal you can skip that step and have this soup on the table in under 30 minutes.

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RECIPE:

Thai Red Chicken Curry

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1 lb chicken breast, cut into thin strips
1 Tbs Thai red curry paste
2 Tbs soy sauce

2 Tbs olive oil, divided
1 large onion, sliced
1 red bell pepper, julienned
1 medium carrot, julienned
1 medium zucchini, shredded
1 cup sliced mushrooms

2 cans (14 oz) coconut milk
2 Tbs soy sauce
2 Tbs Thai fish sauce
1 Tbs brown sugar (or low-carb golden sweetener)
1 tsp salt
2 Tbs lime juice (or 4 kaffir lime leaves, chopped)
2 Tbs Thai red curry paste (adjust amount to personal taste)

1 cup fresh spinach or other greens (I used beet greens)
1/3 cup fresh basil (Thai basil preferably), coarsely chopped

Combine cubed chicken, 1 Tbs curry paste and soy sauce in Ziploc bag. Let marinate 30 minutes at room temperature, or several hours in refrigerator.

Heat 1 Tbs oil in wok or large saucepan. Add onion, red pepper, carrot, zucchini and mushrooms. Cook over high heat until crisp-tender. Remove from pan. Add remaining 1 Tbs oil to pan. Add chicken and cook, stirring, over high heat until cooked through.

Add coconut milk, soy sauce, fish sauce, brown sugar, salt, lime juice and remaining 2 Tbs curry paste to the chicken in the pot. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in spinach, basil and cooked vegetables. Heat until spinach wilts. Serve in bowls with or without rice.

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Baked Chicken Taquitos with Cilantro Ranch Dressing

041811 073-1Finger foods with dip are always popular around here. These chicken taquitos can be served with sour cream, salsa, guacamole, or our favorite is this creamy Cilantro Ranch Dressing. It is hard to say whether it is the chicken taquitos or the dip that is most popular. We use this dressing for all kinds of things: on taco salads or tostadas, for dipping quesadillas, as a regular salad dressing, over grilled chicken. Some little people around here have even been known to eat a vegetable or two if I serve this dip along side. It is also great as a dip for raw vegetables. The recipe below makes a dressing that is pourable, like a creamy salad dressing. If you want a thicker dip, substitute sour cream for half of the mayo, and use a little less buttermilk.

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I prefer to use flour tortillas for these, but you can also use corn tortillas. If you are using corn tortillas, place 2-3 tortillas between damp paper towels and microwave for 20-30 seconds to soften them before filling with chicken mixture. Corn tortillas tend to crack easily, so only work with a few at a time. Flour tortillas can be rolled easily at room temperature. Try to use the small fajita-sized tortillas; it is easier to get a tighter roll.

Brush the filled and tightly rolled tortillas with a small amount of olive or vegetable oil and then sprinkle lightly with a coarse salt (like kosher salt). Bake for 15-20 minutes and serve with your favorite dip.

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These make a great main dish or appetizer. Cut in half on an angle for a nice appetizer-sized portion.

RECIPES:

Baked Chicken Taquitos

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4 oz (1/2 pkg) cream cheese
1/4 C green salsa
1 lime, juiced (about 2 Tbs)
1/2 tsp ground cumin
1 Tbs chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/3 cup chopped fresh cilantro
4 green onions, sliced
3 cups cooked, shredded chicken
1 1/2 cups grated Pepper Jack or Monterey Jack cheese

12-18 small flour or corn tortillas
kosher salt
olive oil or vegetable oil

sour cream, salsa, guacamole or Cilantro Ranch Dressing (for dipping)

Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray (or use non-stick foil).

Heat cream cheese in the microwave for about 20-30 seconds, until soft. Add green salsa, lime juice, cumin, chili powder, onion and garlic powders. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare this mixture ahead of time and keep it in the fridge until you are ready to cook.)

If you are using corn tortillas: Work with a few tortillas at a time and heat in the microwave between damp paper towels for about 20-30 seconds until they are soft enough to roll without cracking. Flour tortillas can be worked with at room temperature.

Place about 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.

Using a pastry brush, brush the tops of the uncooked taquitos lightly with oil. Sprinkle with kosher salt. Bake at 425°F for 15-20 minutes or until crisp and the ends just begin to brown.

Serve whole, or cut taquitos in half on an angle (this is a nicer size for appetizers).

Serve with sour cream, salsa, guacamole or Cilantro Ranch Dressing for dipping.

Makes about 12-18 taquitos (using small flour tortillas); amount will vary depending on the size of the tortillas

Cilantro Ranch Dressing

1 package ranch dressing mix
1 cup mayonnaise
½ cup kefir or buttermilk (or regular milk)
2 tomatillos** or 4 Tbs green salsa
½ bunch of cilantro (about 1 cup chopped)
2 cloves garlic
1 lime, juiced
1-2 jalapenos (with or without the seeds; with seeds=spicier)

Combine all of the ingredients in a blender or food processor. Blend until well mixed. Refrigerate for 1-2 hours before serving for optimal flavor.

**Optional: Roast tomatillos for 20 mins at 400°F before adding them to the blender. If you are using a spicy green salsa instead of the tomatillos, go easy on the jalapenos.

FOR A THICKER DIP: Use 1/2 cup mayo and 1/2 cup sour cream, and reduce the kefir/buttermilk to 1/4 cup.

 

Recipe adapted from OurBestBites

 

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