Southwest Egg Rolls and Avocado Dip

Filling:

2 ½ c. shredded cooked chicken

1 ½ c. shredded Mexican cheese blend

2/3 c. frozen corn, thawed

2/3 c. black beans rinsed and drained

5 green onions, chopped

¼ c. mined fresh cilantro

1 tsp. salt

1 tsp. cumin

1 tsp. grated lime peel

¼ tsp. cayenne pepper

1 pgk (16 oz) egg roll wrappers (in produce section)

Oil for deep frying

Dip:

1 cup ranch salad dressing

1 medium ripe avocado mashed

1 Tb. Minced fresh cilantro

1 tsp. grated lime peel

Combine filling ingredients. Place ¼ c. mixture in center of egg roll. Fold corners over and moisten to get egg roll to stick together sealed. Roll up tightly, repeat. Heat oil to 375 and fry egg rolls for 2 minutes on each side till golden brown. Be patient so they don't burn and stay doughy inside. Combine dip ingredients and serve with hot egg rolls. Can be frozen and reheated.

These can also be rolled in fajita tortillas and baked. Bake at 350 for 20-25 min.

Baked Creamy Chicken Taquitos

Photo & recipe Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.

Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Tortilla Soup

Photo & recipe from Thriving Home Blog

Makes at least 8 servings

Ingredients

    1 - 32 oz box organic chicken or vegetable stock
    1 - 15 oz can refried beans (check ingredients carefully; organic is preferable)
    1 - 15 oz can black beans, drained and rinsed
    1 - 15 oz can diced tomatoes (juice and all)
    1 small can diced green chiles
    8 oz of organic frozen corn or 1 can organic corn (liquid drained)
    1-2 cup cooked brown rice
    1/2-1 cup of your favorite salsa
    2 tablespoons, or to taste, all-natural taco seasoning mix
    Optional Toppings: sour cream or Greek yogurt, shredded cheddar cheese, crushed tortilla chips

Instructions

Mix all ingredients together (except toppings) and let simmer over low heat for at least 10 minutes but longer is fine. Serve with whatever toppings you like. Done!

Freezer Meal Directions: Freeze in a BPA-free freezer bag or air-tight container for up to 3 months. Thaw for 24 hours in fridge then cook in crock pot for 4 hours.

Mac and Cheese

Ingredients:

1 (8 ounce) package elbow macaroni 1 (8 ounce) package shredded sharp Cheddar cheese 1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream 1/4 cup grated Parmesan cheese 1/2 cup chopped jalapeno peppers salt and pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2.	In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, jalapenos, andsalt and pepper.
3.	Bake 30 to 35 minutes, or until top is golden. (I usually broil the top at the end until it is golden.) - Tricia

Garlic Cheese Biscuts

·         2 cups Bisquick

·         ½ cup cold water

·         ¾ cup sharp cheddar cheese.

·         2 Tbs. Butter

·         1 tsp. parsley

·        1/2 tsp. garlic salt or power

Preheat oven to 450°.  Mix Bisquick, water and cheese.  Drop by large spoonfuls onto greased baking sheet.  Bake for 8 - 10 minutes.  After baking, (while hot) brush on melted butter mixed with garlic power, parsley flakes.   - Tricia

White Chocolate Snickerdoodle Blondies

Ingredients:

BLONDIES

·         2 and 1/3 cups flour

·         1 and 1/4 teaspoon baking powder

·         1/4 teaspoon salt

·         3/4 cup butter, softened to room temperature

·         3/4 cup granulated sugar

·         3/4 cup brown sugar

·         2 large eggs

·         2 teaspoons vanilla

·         1 cup white chocolate chips

CINNAMON-SUGAR FILLING

·         1 and 1/2 teaspoons ground cinnamon

·         1/4 + cup granulated sugar

Directions:

Preheat oven to 350F degrees. Line 9x13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. In small bowl, combine flour, baking powder, and salt. Set aside. Using mixer beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Beat in the eggs and vanilla. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.

Spoon half the batter into pan and spread it across the pan evenly (easier to do if you use your hands). Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.

Bake 30 minutes or until golden brown and toothpick inserted in center comes out clean.

 - Tricia

Jalapeno Popper Buffalo Chicken Macaroni and Cheese

Photo and Recipe adapted from Lauren's Latest

Ingredients: 

2 cups chicken, shredded
12+ slices of bacon (1 package)
2 tablespoons bacon grease (reserved from bacon)
1/2 large onion, diced (about 1 1/4 cups)
3 jalapenos, sliced (ribs and seeds removed)
1 pound elbow macaroni

4 tablespoons butter
5 tablespoons all purpose flour
2 cups milk (whole or 2%)
1/4 cup heavy cream
salt & pepper, to taste
1 pinch nutmeg
2 ounces cream cheese
1 tablespoon Frank’s Red Hot sauce
2 1/2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1/4 cup grated provolone
1/4 cup blue cheese crumbles

for the topping-
1 cup corn flakes, crushed
1/8 cup blue cheese crumbles
cooked bacon, crumbled

Directions:

Cook and shred chicken

In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.

Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.

Preheat oven to 350 degrees.

In a large stock pot, melt butter over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. 

Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses, most of the bacon (save a little to sprinkle on top) and chicken. 

Pour into a buttered 9x13 baking dish and spread out evenly. Top with 1/8 cup blue cheese, corn flakes and crumbled bacon. 

Bake 20-30 minutes until top of macaroni has browned. Remove from oven, serve hot.