Chicken Flautas and Guacamole

I wanted to make an authentic Mexican meal for my husband's Birthday, and since he always orders flautas at a Mexican restaurant, I decided to give them a try.  I have to tell you, I am not a fan of Mexican, but these were delicious!  I can't wait to make them again.  Be sure when making the guacamole that you don't puree the onion, just dice it.  The juice from the onion is too much if it is cut too fine.  Also, be sure to serve Margaritas with your flautas, you can't have an authentic Mexican meal without those!

Chicken Flautas Recipe Ingredients:


· 15 small flour or corn tortillas
· 2 lbs boneless, skinless chicken breast, shredded or pulled into strips
· 1 large green bell pepper, chopped
· 1 large tomato, diced
· 1 small onion, minced (about 1/2 cup of minced onion)
· 1/2 cup Monterrey Jack cheese, grated
· 1/2 cup olive oil
· 1 teaspoon chili powder
· salt
· pepper
· sour cream and/or guacamole, if desired
· 15 toothpicks

Directions:
1. Add a little water to a frying pan, heated over medium heat, on the stove. Place the boneless, skinless chicken breasts (whole, not yet cut or shredded) in the water, and simmer until they are cooked. Flip at some point to better cook each side of the chicken. Once cooked, cut the heat off, and remove the chicken from the pan and allow it to cool.

2. Once cooled, pull the chicken apart into small shreds with hands or a fork. Set this in a bowl. Chop the green pepper, mince the onion, and cut the tomato into small pieces. Also grate the cheese, and set this aside. Pour the water out of the frying pan, and lightly grease it with a teaspoon of olive oil, and tun the heat on to medium. Add the cut veggies to the pan, and saute them for about 5 minutes.

3. Add the already cooked and shredded chicken to the pan, and sprinkle the veggies and chicken with a little salt, pepper, and a teaspoon of chili powder. Stir everything around for another minute or two, and then turn off the heat.

4. Preheat the oven to 400 degrees. In a pot on the stove, heat the remaining (about 1/2 cup) olive oil. Once hot, drop each tortilla into the oil, but remove it after about one second, using a fork or metal spatula. This will make the tortillas soft and they will cook better. Set the oil-covered tortillas on a tray. Place toothpicks in a bowl of water to make them saturated and moist so that they will not burn in the oven.

5. Spoon some of the chicken and veggie mix onto the middle of each tortilla, sprinkle a little cheese on top of that, and roll each tortilla up tightly (but not tightly enough to rip the tortilla) around the filling, and put a wet toothpick through the middle of each chicken flauta to keep it rolled. Once all are prepared, cook them, set side by side, on a cookie sheet or oven pan in the oven for about 20-30 minutes, until the tortillas begin to brown slightly.

6. Remove from oven, remove toothpicks, and serve with sour cream and/or guacamole.



Guacamole

Prep Time:  20 min

Ingredients:

· 3 Haas avocados, halved, seeded and peeled
· 1 lime, juiced
· 1/2 teaspoon kosher salt
· 1/2 teaspoon ground cumin
· 1/2 teaspoon cayenne
· 1/2 medium onion, diced
· 2 Roma tomatoes, seeded and diced
· 1 tablespoon chopped cilantro
· 1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Fried Pork Chops

I was looking for a quick and easy way to cook pork chops.  This was very simple and tasted great.  As you can see, instead of the typical cooked vegetable, I chose to cut up pears as one of the sides.  Pasta salad is an easy side to make, just add Italian dressing, cut up pepperoni, cheese, cherry tomatoes, olives, whatever you like to cool noodles.  Mix and serve.

 Ingredients:

4 center-cut pork chops (bone-in)
2/3 cup vegetable oil (canola)
1 cup self-rising flour
salt
black pepper
paprika

Directions:

Generously coat salt, pepper and paprika on both sides of chops.

Place flour into a plastic bag.

Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.

Pour oil into a 12 inch frying skillet. Turn burner on to medium high.

Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to medium.

Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.

Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.

http://www.recipezaar.com/

Fruit Filled Water

If you are having guests over and would like to dress up your water plus give it a fruity taste, try adding some fresh fruits to it.  I like to use oranges, strawberries, peaches, and grapes.  Make sure you add the fruit several hours before serving so it has a chance to flavor the water.  This makes a lovely presentation!

Aloha Quick Bread

 

I had three very ripe bananas, so I went looking for a bread recipe to try.  I came upon this and it looked really good.  It was!  A couple of suggestions.  I used three bananas which didn't seem to affect the consistency of the bread.  I separated the batter into two pans and there was plenty to make two loaves.  I lowered the bake time to 50 minutes.  We aren't fond of nuts in our breads, so I left out the nuts and it was fine without them.  Really good toasted with butter for breakfast!  A great alternative to banana bread!

16 Servings

Prep: 15 min. Bake: 80 min. + cooling

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple

Directions:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

 
Nutrition Facts: 1 serving (1 slice) equals 239 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 236 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Taste of Home: Winning Recipes

Lemony Chicken Fruit Salad

I made meatless lasagna and wanted a side that would have some meat in it.  I decided to try this.  I am not a big chicken salad fan, but this was delicious!  I loved the lemon sauce that coated the fruit and meat.  An excellent summer side or even main dish!

6-8 Servings
Prep: 30 min. + chilling


Ingredients:

2 cans (8 ounces each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Directions:

Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate.

In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice.  Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for
10-15 minutes.
Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour.

Serve in a lettuce-lined bowl. Sprinkle with almonds.


Nutrition Facts: 1 serving (1 cup) equals 320 calories, 19 g fat (8 g saturated fat), 132 mg cholesterol, 394 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein. © Taste of Home 2009

Taste of Home: Winning Recipes

Four Cheese Spinach Lasagna

I was looking for a summer lasagna and decided to try this recipe.  It was AWESOME!  I loved it!  It took some time to make, but I felt it was well worth it.  A definite must try! 

We were having dinner guests, so I prepared this in the morning and refrigerated it until I was ready to bake it.  This made it nice because I was able to relax when our company arrived and not be stuck in the kitchen.

12 Servings
Prep: 50 min. Bake: 50 min. + standing

Ingredients:

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh chopped spinach
1-1/2 cups (12 ounces) 4% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

Directions:

In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.

In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.

In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese.

Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.


Nutrition Facts: 1 piece equals 263 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 366 mg sodium, 32 g carbohydrate, 3 g fiber, 15 g protein.

Taste of Home: Winning Recipes

Grilled Chicken Pizza

If you have never had a pizza cooked on the grill, you really must try this.  We love the Cheesecake Factory's grilled chicken pizza, so we decided to re-create it at home.  Using BBQ sauce instead of tomato sauce gives the pizza a very unique and wonderful taste.  Fresh cilantro is a must, don't use dried, you won't get the same flavor.  Experiment with toppings if you like.

This makes and absolutely delicious pizza!  Try it and enjoy!

Dough Ingredients:

1 cup warm water

1 envelope dry yeast

1 tbsp sugar

1 tsp salt

1/2 tsp red wine vinegar

2 cups bread flour

1/2 cup all purpose flour

Directions:

Measure one cup warm water into glass measuring cup.  Sprinkle yeast and sugar over to dissolve; stir.  Let stand until foamy, about 5 minutes.

Add vinegar to yeast mixture.

Combine salt, bread flour, and all purpose flour in food processor with a bread blade.  Add yeast mixture and process until sticky ball forms, add flour by 1 tbsp at a time if needed or water 1 tsp at a time if dough is dry.  Process until dough is smooth, elastic, and slightly sticky, about 45 seconds.

Oil hands and transfer dough to a floured surface.  Knead dough until elastic, about 2 minutes.

Coat a large ziplock bag with olive oil.  Add dough to bag and coat surface with oil.  Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hour.

Divide Dough into two equal pieces.  Working on a corn meal covered surface, stretch out dough to a round shape.

Heat grill to 350 to 400 degrees.  Place your 2 dough rounds on the barbecue rack.  Grill until top of dough puffs and underside is crisp, about 3 minutes.  Using tongs, turn rounds over and grill and additional minute.  Transfer to baking sheet, well grilled side up.

Add your toppings.  Cover dough with barbecue sauce.  Add mozzarella and shredded Colby/jack, grilled chicken pieces, and chopped fresh cilantro.

Using a large metal spatula, return the pizzas to barbecue rack.  Close grill.  Grill until cheese is melted and dough is cooked through and brown on the bottom, about 5 minutes.  Transfer to plates.

Dough recipe from Bon Appetit Cookbook