Beef Taquitos

Beef Taquitos are simply delicious.  They are a great finger food you just pick up, dunk in some salsa, guacamole, sour cream and eat.  These taquitos have a creamy beef filling with a little zest to it.  I used corn tortillas to wrap my filling but you can use flour if you wish.    Note: This recipe is a great way to use any leftover roast beef you may have on hand.  Before baking the taquitos, I lightly sprayed some cooking oil on them and sprinkled them with kosher salt.  This really enhanced the flavor. They are baked in a 425 degree oven for about 17 minutes.  I let them cool a little  - about 5 minutes before serving.

Best Taquitos ever.  Crispy, yet slightly soft in the center.

Beef Taquitos


Ingredients:
3 ounces cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice
2 teaspoons dried cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cooked beef
1 cup shredded Mexican Cheese
12 corn tortillas
cooking spray
kosher salt


Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place cream cheese in a microwave safe bowl.  Microwave for 20 seconds or until it is easy to stir.
3. In a large mixing bowl, add the cream cheese, salsa verde, lime juice, dried cilantro, chili powder, ground cumin, onion and garlic powders.  Stir until well mixed.
4. Add the beef and cheese to the mixture and combine well.
5. Heat corn tortillas wrapped in damp paper towels in the microwave for about 25-30 seconds.  This will make them easier to roll without cracking.
6. Place 2 tablespoons of the filling on the lower third of the tortilla keeping it away from the edges.  Roll up the tortilla and place seam side down on the prepared baking sheet.  Repeat until all filling has been rolled up.
Note:  As you are working on the taquitos, the ones placed on the baking sheet cover with a damp paper towel.

7. Remove the paper towels and lightly spray the taquitos.  Sprinkle the tops with kosher salt.  Place the pan in the oven and bake for about 15-20 minutes or until crisp and the ends start to brown.
8. Remove from oven and let cool slightly before serving.  Dip in sour cream, salsa, or guacamole.


Makes 12 Taquitos

Strawberries 'n' Cream Bread

Moist, creamy texture, and delicious are just a few ways I would describe this bread.  I have always loved a good strawberry bread.  When I saw this recipe as I was searching the web, I knew I had to make it.   Strawberries and cream what a wonderful combination.

As this bread was baking, the house smelled heavenly.  I couldn't wait to try the bread.    The aroma did not disappoint.  The bread was delicious.  A moist creamy bread with strawberries and the sweet crunch of pecans with a hint of cinnamon.  The recipe called for walnuts, but I did not have any so I used pecans instead.

A great bread to add to your baking list.



Strawberries 'n' Cream Bread
From Taste of Home


Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided


Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
2. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
3. Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Strawberries, Sour Cream and Brown Sugar

I have never heard of fresh strawberries dunked in sour cream and then brown sugar.  They sounded delicious and I couldn't wait to try them.  Luckily, I just got some strawberries form Costco and I had plenty of sour cream and brown sugar.

They were fantastic.  A quick treat to dunk and eat.  I will be enjoying these all summer long.


Strawberries, Sour Cream and Brown Sugar
From Our Best Bites

Ingredients

Fresh Strawberries, Stems attached
brown sugar (I suggest a fresh bag)
Sour Cream (I suggest full fat)


Instructions

Place some sour cream in a small bowl, place some brown sugar in a separate small bowl.  To serve, have people dip a berry in sour cream and then in brown sugar, and eat immediately!

Instant Pot Mediterranean Chicken

This is a delicious dinner that is quick, healthy, and has the flavors of the Mediterranean.  This recipe takes about 15 minutes to prepare and about 20 minutes cooking time.

I found this recipe  on one of my favorite websites, Taste of Home.  The recipe was very easy to prepare and it tasted delicious. Everything came out perfectly cooked.    It was loved by the entire family.  I will be making this recipe again soon.

Instant Pot Mediterranean Chicken Orzo
From Taste of Home

Ingredients:
6 boneless skinless chicken thighs (about 1-1/2 pound), cut into 1-inch pieces
2 cups chicken broth
2 medium tomatoes, chopped
1 cup sliced pitted green olives, drained
1 large carrot, halved lengthwise and chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
 2 tablespoons butter
1 tablespoon Herbes de Provence
1 cup uncooked orzo pasta

Directions:

1. In  a 6-qt. Instant Pot, combine the first 11 ingredients; stir to combine.  Lock the lid; close pressure-release valve.  Adjust to pressure-cook on high for 8 minutes.  Quick release the pressure.
2. Add orzo, Lock the lid; close pressure-release valve.  Adjust to pressure cook on low for 3  minutes.   Allow the pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
3. Let stand 8-10 minutes before serving.


Serves 6

Turkey Farfalle Pasta Skillet

This is a great recipe for using leftover turkey or chicken you have on hand.  The turkey is cooked with carrots, celery, mushrooms in  some broth.  Farfalle pasta is then added to the mix and cooked until tender.  Stir in some sour cream, top with grated Parmesan cheese, let rest and serve.

A very easy dinner that is quick, delicious, and inexpensive.  Enjoy.


Turkey Farfalle Pasta Skillet

Ingredients:
1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3-1/2 cups chicken broth
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1-1/2 cups diced cooked turkey
4 cups dried Farfalle pasta
1/2 cup sour cream
Grated Parmesan Cheese

Directions:
1. In a large skillet melt the butter over medium-low heat.  Add the carrots celery and mushrooms.  Sauce in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Pour in the chicken broth and add the onion powder, dried parsley, salt, garlic powder, thyme, and black pepper.  Stir well.
3. Bring to a boil.  Stir in the turkey and pasta.  Cover and cook until pasta is tender about 11-15 minutes.
4. Stir in sour cream and top the dish with grated Parmesan Cheese.  Let rest for 5 minutes and serve.

Serves 6

Instant Pot Mac and Cheese

I love Mac and Cheese.   It is my go to comfort food.  This recipe is rich, creamy, cheesy and made in an Instant Pot.  The pasta is first cooked in some chicken broth.  Once it is done, add some cheese, sour cream, seasonings, stir and serve.

This could possible be the best Mac and Cheese ever.   Try it and see what you think.


Instant Pot Mac and Cheese

Ingredients:

1 pound elbow macaroni (about 4 cups)
4 cups chicken broth
3 tablespoons butter
1 teaspoon Hot Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
1-1/2 teaspoons prepared yellow mustard
3-1/2 cups shredded cheddar cheese

Directions:
1. Add the uncooked macaroni, chicken broth, butter, hot sauce, onion powder, garlic powder, pepper,  and salt to the Instant Pot.
2. Place the lid on the pot and set to sealing.  Select the Manual setting and set the cooking time for 6 minutes at high pressure.
3. Perform a quick release by moving the Pressure Release to Venting,  Open the pot and stir in the sour cream, mustard, and cheese.  Let the mac and cheese sit for 5 minutes to thicken, then stir again and serve.

Makes 8 servings

Triple Cheese Bread

My family loves Cheese Bread.  With the shortage of any type of bread around, I made my own.   I found a great recipe from King Arthur Flour for Triple Cheese Bread.  I love what the cottage cheese does for this recipe.  It makes the bread nice and moist.

Try it, you'll like it.

Triple Cheese Bread
From King Arthur Flour

Ingredients

3/4 cup (170g) warm water
2 teaspoons instant yeast
3 cups (361g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) sugar
1 1/4 teaspoons salt
2 tablespoons (28g) soft butter
1/2 cup (57g) shredded cheddar cheese
1/2 cup (113g) cottage cheese
3 tablespoons (18g) Vermont cheese powder or Parmesan cheese

Instructions

Mix and knead all of the ingredients — by hand, in your mixer, or in your bread machine on the dough cycle — to make a soft dough.

Place the dough in a greased bowl or other rising container, cover it, and let it rise until doubled, about 45 minutes.

Deflate the dough, form it into a 9" log, and place it in a greased 9" x 5" loaf pan. Cover loosely with greased plastic and let rise until the bread domes an inch above the rim of the pan, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer the loaf to a rack to cool completely before slicing.