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Happy Mother’s Day, Shrimp Scampi

12 May

So easy even the kids could make it for their Mom. I hope that everybody has been enjoying their Mother’s Day! If you’re still looking for a super easy dinner to make for that special lady in your life then try this. Longest part is boiling the noodles. No joke!

mother's day shrimp scampi

 

Shrimp Scampi

source: The Pioneer Women

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine( I use Chicken broth…I didn’t have white wine on hand)
2 whole Lemons
4 dashes Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

Preparation Instructions

 

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

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OMG Beef Broccoli

18 Mar

I have to start out by saying this was so darn good. I have been watching a lot of The Big Bang Theory in this house lately and every time they sit and eat Chinese food I get a hankering. I hopped on over to pinterest and looked for a new recipe to try. I modified the recipe slightly. I will post a link to the original if you’d like to give it a try.

beef n broccoli broccoliBeef with Broccoli

Original Source: Rainy Day Gal, 

(This is my modified version)

2 head broccoli, crowns only cut and rinsed.

1 1/2 lb. Flank Steak sliced thinly against the grain.

3 Tbs. vegetable oil

pepper to taste.

Marinade:

1/2 tsp baking soda

1 tsp sugar

1 Tbs. corn starch

1 Tbs.water

Place all the ingredients in a large bowl, add the meat and toss together. Cover with plastic wrap and set in the refrigerator for about an hour.

Sauce:

1/4 c soy sauce + 1/2 c water ( I used this as a substitute for low sodium soy sauce)

3 Tbs. brown sugar

3 Tbs. flour

1 1/2 Tbs. sherry or rice wine

3-4 cloves garlic, minced

Mix all ingredients in a large measuring cup or bowl making sure to get clumps of flour incorporated. Set sauce aside.

Cooking Directions:

In a large pot/pan bring 1 inch of water to a boil. Add cut broccoli and cover with a lid. Steam for about 3 min. Pull out and set aside season with pepper. Dump water.

In the same pot/pan add 1Tbs of vegetable oil to pot. Place an even layer of marinated meat to the pot. Cook over med/high heat. Do Not Move or flip the meat until the first side has gotten a nice crust on it, flip and cook the other side. Remove cooked meat and repeat the process adding oil as needed for the remaining batches. Once all the meat has been cooked dump the excess oil from the pot.

beef n broccoli meat

Put broccoli and meat back into the pot over low heat. Add Sauce to the pot and stir to combine. Leave the heat on just until it’s all heated through. Serve with or over white rice.

beef n broccoli dinner

In other news I did a little bit of sewing this past week. I made a skirt out of $1 bandana from WalMart for my daughter for St. Patrick’s day. 30 minutes of sewing time used some black and whited polka dot fabric from my stash. Can’t beat that. Cheep and cute. That’s how I roll. 🙂 Here’s a picture of “Little Miss Sassy Pants” in her Cheaply Cute skirt.

st patty's day skirt

Happy Cooking and Crafting.

 

 

 

Happy blogiversary to me :)

6 Feb

Well it’s officially been a year since I started blogging again. Thanks to my readers and pinners who have visited my site. I have a couple new recipes to share. First one of my favorite things to eat. Chicken Chow Mein. Since moving to Oklahoma I haven’t been able to find a good Chinese restaurant. If anybody knows a good 0ne in the Lawton/Fort Sill area I would really appreciate the suggestion. Anyway, since I get a hankering for Chinese quite often I decided to add another recipe to the mix. The other one that I make is this orange chicken. Orange chicken is my husbands favorite and I really only make it when he’s here to eat it. Don’t get me wrong I like it too but it’s not on my short list when we go out for Chinese.

chicken chow mein

Ingredients:
source: Favorite Family Recipes

2-3 Boneless Chicken Breast
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store) (or you can find the dried Yaki Soba noodles. They are cheaper but you do have to cook them according to the package)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. cabbage, thinly sliced

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook or grill chicken with a bit of salt and pepper. When done set aside to add to the noodle mix later. Or you can use leftover chicken from a previous meal.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.(this is for the Yaki Soba noodles that are already prepared)
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Add cooked chicken and heat just enough to warm it. Not too long or the chicken may dry out. 
chicken chow mein up close
 
What’s an anniversary without dessert? I had some really ripe bananas sitting on my counter and what better way to use them. You could make this banana bread or you could make chocolate chip banana cupcakes. The original recipe is one that I found on All Recipes. It was for 2 8 inch cake pans. This makes about 2 1/2 dozen cupcakes.
banana chocolate chip cupcake stand
 
Chocolate Chip Banana cupcakes with Vanilla frosting
source: All recipes

Ingredients

2  1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

1 pkg. chocolate chips, I used milk chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Or prepare cupcake tin with paper liners.

In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chocolate chips. Pour batter into the prepared pans or scoop batter into cupcake tin. Fill 2/3 full with batter.
For cake bake in the preheated oven for 30 minutes for cupcakes back for 18-22 minutes or until tooth pick comes out clean and tops are golden brown. Mine took 20 minutes. Allow to cool before frosting cupcakes.

banana chocolate chip cupcake bite

Nothing fancy vanilla frosting

Ingredients: makes enough to frost 12 cupcakes, about 1 cup frosting
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk, I had to use a bit more
1/2 teaspoon vanilla extract
Directions:
In a bowl of a mixer combine the sugar, butter, milk and vanilla. Start mixing slowly so that sugar doesn’t go all over the place and then increase speed to medium speed until smooth and fluffy add more milk if needed.
banana chocolate chip cupcake bite close
 
Thanks again for an awesome year. I will be posting tomorrow to so you all my latest creation using my new sewing machine.

 

Winner winner Chicken dinner

5 Jan

This post is really about the sides but I did roast a chicken and I couldn’t resist this title 🙂 First this is how I prepared my chicken. I didn’t take picture of the process quite frankly it’s not a pretty site but the results are well worth it. Super easy and lots of flavor. I opted out of making the sauces. I just really like the finished chicken.

chicken dinner

But like I said this post is really about the bread and the green beans. I usually only make these rolls for special occasions. I don’t know why it’s not like they are hard to make. So I decided on Christmas that I would be making these way more often.

honey buns

Honey Yeast Rolls adapted from Cooking with the Big Dogs seen on Mom Makes aka my sisters blog

2¼ teaspoons instant yeast
1 cup water (105-115 degrees Fahrenheit)
¼ cup honey
3 tablespoons canola oil
1¼ teaspoon salt
1 egg, lightly beaten
4 cups bread flour (508 grams)
1 tablespoons butter, melted
1 tablespoons honey
Directions –

In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

green beans

And then there’s the green beans. OH MY GOODNESS! We eat these at least three times a month. They are super easy and so darn tasty. So much better than canned green beans and a lot cheaper in the long run too. The biggest expense is the Parmesan cheese but the block lasts FOREVER!  You wont be sorry that you bought it plus you can use it on other things like Garlic bread, pizza, spaghetti the possibilities are endless.

Garlic Parmesan Green Beans adapted from A Sweet Pea Chef

1 lb. fresh green beans, stems removed
2 tbsp. unsalted butter (***I usually use olive oil instead)
2 cloves garlic, minced
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 tbsp. freshly grated Parmesan cheese

Directions

Steam green beans until slightly tender, about 6-8 minutes.

Melt butter (***or olive oil) over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to sautee for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Remove from heat and sprinkle grated Parmesan. Toss once again until Parmesan is melted, approximately 1 minute.

 

New Year’s Tradition Pozole…repost

1 Jan

Every New Year’s Eve while I was growing up my Grandma would make pozole and every Christmas she would make tamales. I figured that I would continue this tradition and make some pozole for my family. I have yet to attempt to make tamales even though my Grandma mailed me her recipe months ago.  Here is the recipe that I use. It’s not exactly like my Grandma’s but it works for us.

Pozole 

1 lb. pork tenderloin, cut into 1/2″ pieces

2 c. chopped onion

4 cloves garlic, minced

1 1/2 TBS. chili powder

1 (14oz) can chicken broth, or more for more broth

1 (15.5oz) can hominy, drained

3/4 tsp ground cumin

1/8 tsp salt

Garnish

onion, diced

fresh cilantro

lemon wedges

cabbage, sliced thinly

Directions:

In a large pot over medium-high heat, put some oil in and add pork to pot cooking for 4-5 min and brown on both sides. Remove and set aside.

In same pot, over medium-high heat add a little oil saute onions for 2-3 minutes add garlic, chili powder and cook for 15 seconds. Add pork back to the pot and chicken broth stir and bring to a boil. Cover and reduce heat and simmer for about 30 minutes. Add drained hominy, cumin and salt(if needed). Simmer uncovered for another 20 minutes. Serve in a bowl with a squirt of lemon, cabbage, raw onion, an cilantro; or any variation of the garnishes. Enjoy on a cold day or just cause you have a hankering for a good soup.

 

Chili and Cornbread

3 Dec

I love when the weather changes from hot to cold. That’s probably one of the reasons I miss Washington so much, the rainy weather inspires me to cook something warm. Now we live in Oklahoma and today it was 82° outside…not exactly chili weather but sometimes I can’t help myself. Winter to me means staying indoors, doing something crafty and eating warm food. Chili and Cornbread fit the bill. This is a quick and easy recipe, you can make it ahead and let it simmer for 2 hours but sometimes I don’t start making dinner early enough. Tonight was one of those nights. I let it simmer for at least an hour. Still really tasty. I also freeze the leftovers for another day. Just put leftovers in a plastic freezer bag and lay it flat in your freezer. Once it’s frozen it doesn’t take up much space at all.

chili and cornbread

Chili with Meat and Beans

Ingredients:

1-1 1/2 lbs ground beef

1 can pinto beans, *I don’t drain or rinse mine but you can if you’d like

1 can kidney beans *I don’t drain or rinse

1 (28oz) can diced tomatoes

1/2 can tomato paste

1 small white onion, diced

2 TBS chili powder (*homemade or store-bought)

1 1/2 tsp Worcestershire sauce

1 1/2 tsp or 2 cloves garlic, minced

1 1/2 tsp dried oregano

1 tsp cumin

1 tsp or a few dashes hot pepper sauce, like Tabasco

1/2 tsp basil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp white sugar

shredded cheese and more diced onions for garnish

Directions:

In a large pot brown ground beef and diced onions. Once meat is cooked all the way through, drain off excess fat and place back into the pot. Then add all the other ingredients except cheese and onion garnish. Allow to simmer at least 1-2 hours stirring occasionally. Top with shredded cheese and raw white onion. Serve hot with cornbread.

*Homemade chili powder*

1 tsp paprika

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp oregano

2 tsp garlic powder

cornbread

Sweet Yellow Cornbread

Ingredients:

1 cup yellow cornmeal

1 cup All purpose flour

1/2 cup-1 cup white sugar (* We like our cornbread sweet, I use 1 cup)

3 tsp baking powder

1 tsp salt

1/2 cup oil

2/3 cup milk

2 eggs, beaten

Directions:

Pre heat oven to 400°.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir to combine. Mix oil, eggs, and milk together and add to the dry ingredients. Mix with a few stiff strokes only until just combined. Bake in a  9 x 9 x 2 inch baking dish. Bake for 20-25 minutes.

 

 

Super Quick and Easy Turkey or Chicken soup

28 Nov

Another way to use up turkey leftovers is to make a super quick and easy soup. I made this tonight. I can’t waste such a tasty bird. I’m sure there are a lot of recipes out there for Chicken/Turkey soup but here is what I did.

Quick and Easy Chicken/Turkey soup

Ingredients:

Leftover Chicken or Turkey Shredded

8 cups Chicken Broth (homemade, carton or 8 c. hot water with chicken bullion cubes; follow directions on package)

2 cups hot water

2-3 celery stalks chopped

1 small white onion

a couple handfuls of baby or regular carrots, sliced

1/2 pkg egg noodles

pepper

*salt if needed*

Directions:

In a large pot over high heat add chicken broth, hot water, shredded chicken/turkey, celery, onion, carrots and pepper. Bring to a boil and reduce to a simmer. Simmer for 30-45 minutes or until carrots are cooked through. In the last 8-10 minutes of cooking add 1/2 package of egg noodles to the soup. Cook until noodles are done. Serve hot.

Using Thanksgiving Leftovers

26 Nov

I hope that everybody had a wonderful Thanksgiving. Now for the Christmas rush to get everything done. This year I intend on making a lot of gifts…so far I have only put a little tiny dent in my list.
In the meantime, I had to figure out a way to use up turkey leftovers. We spend this Thanksgiving with my friend and her family and they made 2 turkeys. Needless to say there were plenty of leftovers, enough for me to come home with half a turkey. Tonight I decided to make Rotel chicken casserole and use turkey meat instead, it’s a bird right. I have been making this for years. It’s a recipe my mom made when we were younger and I think that she got it from one of her friends. It’s super easy and can be whipped up in no time. Plus it can feed quite a few people depending on how much meat you use.

Rotel Chicken/Turkey Casserole

Ingredients:

Shredded chicken, in this case leftover turkey

2 cans condensed cream of chicken soup

1-2 cans Rotel tomatoes with chilis, * depending on how spicy you like your food*

1 cup chicken broth, or water * if using 2 cans of Rotel you can omit this* It’s just to thin out sauce a bit

8-10 corn tortillas

2-3 cups shredded cheese, in the past I have used Mexican mix, Colby jack, cheddar, Monterey jack

cooking spray or a little bit of oil

Directions:

Pre heat oven to 350°. Prepare a 13×9 baking dish with cooking spray or a light coat of oil. In a medium boil mix, 2 cans of condensed chicken soup, 1 can Rotel and up to 1 cup chicken broth or water.  Stir well, it should be the consistency of thin yogurt or pudding. Spoon a thin layer of the Rotel mixture into the baking dish and spreed evenly making sure to put some sauce in the corners of dish. Place a single layer of corn tortillas in bottom of dish, you may have to break a couple of tortillas in half so that the fit with out too much overlapping. Tortillas can overlap but make sure to put a little of the sauce in between tortilla layers. Next spread a couple spoon fulls of sauce, about 1/3,  on top of tortillas, layer 1/2 of shredded chicken/turkey and 1/3 of cheese, make another layer just like this and top casserole with layer of tortillas, topped with remaining sauce and cheese. Cover with foil and bake for 30 minutes. After 30 minutes remove foil and continue to bake for another 10-20 minutes or until cheese is bubbling evenly across the top and cheese has melted.

If you have any questions please feel free to contact me. This is just a general recipe, I don’t have anything really written down. You know how some recipes are passed down by word of mouth, well that’s how I got this one. Feel free to adjust the levels of any component you just want to make sure that the tortillas are evenly coated because they can get dry and crunchy in the baking process if they don’t have enough Rotel sauce.

Cold weather cooking

17 Nov

Well the weather has finely gotten a little chilly here in Oklahoma, and with chilly weather comese warm beef stew. I made beef stew the other day and plan on making this recipe a lot this winter. This is a recipe for stew mix and the stew that I make with it. But you can make your stew how you like and just use this mix instead of a store bought mix. You could measure out a couple portions of mix and give as gifts too along with recipe.

 

Image

Beef Stew Seasoning Mix (makes 26 TBS)

Ingredients:
2 cups flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seeds
4 1/4 tablespoons onion powder
2 teaspoons rosemaryMix all dry ingredients in a ziplock bag or an air tight container, shake well.

Use 2-3 TBS per 2 lbs of meat.

Beef Stew Recipe

Ingredients:
 1.5lb-2lb stew meat
salt and pepper
couple handfuls baby carrots, or 2-3 carrots diced into 1/4 inch pieces
4-5 red potatoes, washed and cubed. (I leave the peels on but you can choose to peel them)
2-3 stalks of celery, diced
1 white onion, cut into medium size chunks
1cup frozen peas
2 TBS vegetable oil, divided
3-4 cups Beef Broth, Or 4 cups hot water and enough bullion cubes to make beef broth (proper measurements on the side of bullion cube container)
Directions:
Dry beef and season with salt and pepper. In a large heavy bottomed pot over medium-high heat  add 1 Tbs of oil to pot and place half the meat in the pot, making one even layer. Brown meat on one side (about 2-3 minutes) and take tongs to rotate pieces of meat and brown for an additional 5 minutes or so. Take this batch of meat out and place in a bowl. Add the other TBS of oil and repeat this step with remaining uncooked meat.
Return browned meat back to the pot and add, onions, carrots, celery, and potatoes, 3-4 cups beef broth and 2-3Tbs of beef stew mix. Reduce heat to medium low, cover pot and simmer for about 2 hours, checking liquid levels. If you wish you can add remaining broth into the pot. In the last 5 minutes of cooking add 1 cup frozen peas to the pot. Simmer until peas are cooked. Serve hot.
* You can also do this in a slow cooker, just brown beef as mentioned above and place all other ingredients into slow cooker. Cook on low for 8 hours or high for 4 hours.

 

Quick Weekend Dinners and Sewing

14 Oct

Just wanted to make a quick post and show you what I’ve been up too. I really should be sewing Christmas gifts but for those of you that know me personally you know that I tend to have Craft ADD ;). Anyway I made a peasant dress for my daughter this week using this tutorial. I was super easy to make and turned out super cute. Next time I make it I will be increasing the flare and making it long sleeves so that she can wear it this winter.

I also whipped up a cute skirt using a headband that I bought at WalMart for $1 and some orange polka dot fabric that I had in my stash.

For dinner this weekend I wanted something quick easy and good. Every weekend the kids request pizza but this week I decided to make pan pizza. So good and easy. The only problem is the pizza is limited to the size of cake pan that you have. I used a 9″ cake pan for one pizza and then I made a hand tossed pizza so that we would have extras for lunch the next day.

I used these recipe for the pizza dough and the sauce. The only change is that you oil your 9″ cake pan, I used extra virgin olive oil, and preheat your oven to 400°.  Stretch and press the dough into the pan covering the bottom and up the sides. Top with sauce and toppings and bake for 30-35 minutes.

On Saturday night we had BBQ Chicken Taquitos. These are so good. I tried the original but wasn’t impressed but once I found the BBQ version over at Pink Parsley I was hooked. You can use pork or chicken. I used leftover rotisserie chicken. I think it would be good with leftover turkey from Thanksgiving too.

 

 

 

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
1/3 cup bbq sauce1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp brown sugar
1/2 tsp liquid smoke (I omitted this, I didn’t have any on hand)
pinch red pepper flakes
kosher salt and pepper to taste
1/4 cup diced onion
3 scallions, thinly sliced (I omitted this, I didn’t have any on hand)
2 Tbs minced fresh cilantro or parsley (I used a sprinkle of dried parsley, because I didn’t have either of these fresh on hand)
hot sauce (optional)
2 cups shredded or chopped cooked pork or chicken
1 cup sharp cheddar cheese (I used Colby Jack)
8-10 (6-inch) corn or flour tortillas (I used flour)
cooking spray ( I used Extra virgin olive oil spray)
Ranch Dressing and/or BBQ Sauce, for serving

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the pork and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Take 8-10 (6-inch) flour tortillas, wrap them in plastic wrap and microwave for about 30 seconds, just to make them pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with Kosher salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.

Hope that everybody had a great weekend. Now I have to head back to my sewing room and get going on all the Christmas gifts that I have to make.

 

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