Saturday, January 26, 2013

Buffalo Chicken Taquitos


                Lovely cloudy Saturday... doing laundry, light picking up since I cleaned earlier in the week and of course, time on Pinterest when the kids are getting their weekend video game time. I'm like so many other women out there that have found themselves completely addicted to the pinning site. I can't help it, it's like having hundreds of magazines at your fingertips and you can cut and save all of your favorite recipes, craft ideas, home inspirations and more. 
So my new thing now is actually trying some of the recipes I've pinned! 
OK, let me tell you... it has been a eye opening for sure. I've done two cupcake recipes that were complete and massive flops! And I've had a few other main dishes come out surprisingly well. I made some adjustments according to our tastes and whoa- what a fun family dinner. It's always great to try something new and even better when it actually turns out the way you hope!  
This one is slightly adapted from Marsha Warner.

Buffalo Chicken Taquitos

INGREDIENTS

  • 4 cups chicken, cooked and shredded
  • 4 to 6 soft taco, flour tortillas (depends on how full you fill them)
  • 8 ounces Philadelphia cream cheese
  • 1/2 cup Frank's hot sauce
  • 1/3 cup milk
  • 1/2 cup of finely chopped celery
  • 2 tablespoons butter
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • more hot sauce or ranch for dipping

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. In a small sauce pan over medium low heat, melt butter.
  3. Add onion powder, garlic powder, salt and pepper.
  4. Stir to combine and cook for 1 minute.
  5. Add cream cheese and stir until melted and completely combined with butter and spices.
  6. Whisk in hot sauce and milk and simmer for 5 – 8 minutes. 
  7. Combine chicken* and celery into sauce and stir until combined.
  8. Lay out a tortilla; fill with about 1/3 cup chicken (or more depending on how many you want)
  9. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
  10. Brush taquitos with vegetable oil on all sides.
  11. Bake for 15 – 18 minutes until golden brown.

*I cook my chicken at 350 degrees. I trim the fat of the chicken breast, brush olive oil on it and then sprinkle a small amount of salt and pepper. Bake for 35 -45 minutes depending on the size of your chicken breasts. It's amazing how simple it is and how wonderfully juicy your chicken will turn out. 



finely chop celery


Add celery to butter, milk and cream cheese - 



add hot sauce to mixture 

finely chop or shred chicken 
and 
add to sauce 


Then -

Roll mixture in tortilla, brush with oil 

Bake for 15 minutes or until golden brown! 



these are truly yummy treats! hope you try them out! - Jennifer 





Saturday, January 12, 2013

the best carrot cupcake ever!



Today seemed like a swell day to spend in the kitchen since the boys were caught up most of the afternoon with football playoff games. I've honesty never been a big fan of carrot cake or cupcakes. They've always been to dry for me or so full of  carrots that it didn't feel like it was a 'proper' sweet 'ol cupcake!

So after researching, avoiding, starting over, reworking one recipe and then searching again, I found what I think is an amazing carrot cupcake. I made some adjustments and these cupcakes turned out fantastic!





Ingredients

  • For The Cupcakes:

    • 1 1/2 cups all-purpose flour, spooned and leveled
    • 1 1/8  teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon grated nutmeg
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted
    • 1 cup packed light-brown sugar
    • 1 large egg
    • 2 1/2 tablespoons plain low-fat yogurt
    • 1/4 teaspoon pure vanilla extract
    • 1 1/2 cups grated carrots (or more depending on your taste)
  • For The Frosting:

    • 1 package (8 ounces) cream cheese, room temperature
    • 1 1/2 cup  unsalted butter, room temperature
    • 2 1/2 cup confectioners' sugar
    • 1 1/2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
  3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 18 to 20 minutes depending on your oven (mine doesn't cook real evenly so I have to keep an eye on everything!)-Also-try to resist opening oven for at least 12 minutes to set these cupcakes or they may drop in the center. Rotate pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
  4. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

     (adapted from Martha Stewart