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CREAM CHEESE AND CHICKEN TAQUITOS

We have Hispanic food EVERY week. Without fail, we are having tacos, enchiladas, quesadillas or taquitos one day during the week and the kids love them. I’m so grateful for that because I love these recipes too, and they’re usually really easy to make. Today, I wanted to share our favorite taquitos recipe –  Cream Cheese and Chicken taquitos.

They are very similar to the chicken tacos we make all the time, but they have cream cheese, salsa, and baby spinach mixed in with it too. Tacos are usually folded, and these taquitos (aka Flautas) are rolled. Since my husband LOVES cream cheese, I knew he’d love this recipe and it’s become a family favorite since!

We’ve had these a few times this last month. What I love is I make the cream cheese and chicken mix and freeze the leftovers in ziploc bags so I could make them other nights. They day I’m ready to make them, I just pull them from the freezer and let them thaw completely, which is perfect for those crazy busy days.

Another thing I love about this recipe is that they are great to make as the main dish or even an appetizer. Either way, I know you’ll love these Cream Cheese and Chicken Taquitos because they are DELICIOUS!


INGREDIENTS

  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 - 6 inch corn tortillas
  • vegetable or canola oil, for frying

INSTRUCTIONS

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. ..............................


for full instruction please see : lilluna.com

CABBAGE SAUTEED WITH CHICKEN

This recipe has never failed me. It gets “Ooohs” and “Aaahs” from my family and friends every time I make it! This Cabbage Sauteed with Chicken is so flavorful, filling and healthy that I cannot say enough good things about it. It is a MUST TRY and I hope you won’t skip this recipe.

We make sauteed cabbage quite often in Ukrainian cuisine using fresh cabbage when it’s in season and pickled cabbage during the winter and spring. Most of the time we make it with pork or beef, but sometimes we make a vegetarian version. A couple of years ago I decided to try this dish with chicken and it exceeded all my expectations. Since then, I have regular requests for this dish from my husband, but to be honest with you – I love it more than anybody! It is by far my favorite dish in the world and I can eat it every day with a big spoon right out of the cooking pot.

This dish is also pretty easy to cook. It takes about 15 minutes of your active time and 45 more minutes to cook. Not bad, right? You can clean up the kitchen and set up the dinner table while the dish is cooking.


Ingredients

  • 3 tbsp olive oil
  • 1/2 lb boneless chicken thighs, cut into small pieces
  • 1 small cabbage
  • 2 medium carrots (shredded)
  • 1 tbsp paprika
  • 2 tomatoes
  • 3 bay leaves
  • 1 cup chicken stock
  • salt, pepper
  • chopped fresh parsley to garnish

Instructions

  1. Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned.
  2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  3. ..............................


for full instruction please see : cooktoria.com

Outback Steakhouse Alice Springs Chicken

Looking for another way to serve up chicken breasts that is sure to please everyone? One of my favorite menu items at the Outback Steakhouse has always been their Alice Springs Chicken. What makes their chicken so tasty? Grilled chicken breasts, topped with honey mustard, bacon, and cheese. Try our version of this recipe anytime!

The Outback Steakhouse is known for a variety of dishes that everyone loves. The Outback Steakhouse Alice Springs chicken is one of their most popular menu items. A well-seasoned chicken breast is served with crispy bacon, honey mustard, and shredded cheese. Alice Springs chicken is a great way to prepare chicken breasts.


Ingredients

  • 1 pound boneless chicken breasts 4 portions
  • 6 pieces bacon fried crisp and cut in half
  • 1/2 teaspoon McCormick Season All
  • 1 cup sliced mushrooms (canned or in a jar, drained)
  • 3 cups shredded Colby Jack Cheese
  • 2 teaspoons chopped parsley
  • Honey Mustard Ingredients
  • 1/2 cup prepared mustard
  • 1/4 cup honey
  • 1/4 cup light corn syrup
  • 1/4 cup mayonnaise

Instructions


  1. Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. While the breast is marinating, fry bacon crisp and drain. Gather all other items together and make ready for the preparation. Take chicken from marinade and saute on medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked in the middle but not dry.
  2. ...............................


for full instruction please see : copykat.com

Mini Creamy and Cheesy Chicken Pies

Let’s be honest. I’m not a sports person. That’s not in my DNA. Never was. Game day is a concept that I’m still getting used to. And when they say opposites attract, they probably had Mr K and myself in mind, because he really is my polar opposite when it comes to sports. He puts the fanatic in fan. All that yelling and screaming at the TV during games must mean something to him, though for the life of me, I will not get it.

BUT, there’s one thing that I DO LOVE about game day! And this might come as a complete shocker – but I DO LOVE food, drinks and all the awesome entertainment that comes with it! 🙂

So this year, I am going all out with some quality game day snacks that’s more than just chips and dips.

First entry in my game day menu – these gorgeous Mini Creamy and Cheesy Chicken Pies! Creamy and cheesy chicken pie filling made with sour cream, cheese, leeks and herbs, all encased in a beautifully flaky puff pastry.


What you need

  • Creamy Chicken and Cheese Filling
  • 3 tbsp butter
  • ½ onion chopped
  • 3 tbsp flour
  • 1 lb chicken breast, cut into ½ inch pieces
  • 1 leek, chopped and rinsed well
  • 8 oz of Monterey Jack cheese, shredded
  • 4 oz sour cream
  • ¼ cup half and half
  • Salt and pepper to taste
  • ½ tsp paprika
  • 3 tbsp chopped chives
  • For the Pies
  • 3 lbs of puff pastry (you might end up with some leftover)
  • 2 small eggs beaten lightly with 1 tbsp of water (egg wash)

Method

  1. Creamy Chicken and Cheese Filling
  2. In a saucepan, melt the butter over medium heat. When it's hot, add the chopped onions and saute until they become translucent.
  3. Sprinkle in the flour and mix well till you have a smooth paste. Cook the flour for a couple of minutes.
  4. Add the Leeks, ½ tsp salt, chicken, sour cream and half n half. Mix well and cook until the chicken is cooked through (about 20 minutes on my stove).
  5. Taste and add salt and pepper to your taste, along with paprika, chives, and shredded cheese. Mix and simmer on low heat for a further 10-15 minutes. Turn off the heat and let it cool.
  6. ..............................


for full instruction please see : www.theflavorbender.com
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