Chicken Flautas

I think I have officially lost my mind.  Yesterday, I ran out of gas on I75.  Let me also mention that I did not have my cell phone with me.  Today, I was convinced for over 6 hours that I locked my keys in my car again.  I frantically searched every nook at work.  I then had Ben rearrange his afternoon so he could bring me another set of keys.  While Ben was on his way to bring me keys, I realized I had worn a coat to work because it was cold.  My keys were placed safely in my coat pocket.  I'm hoping our weekend trip will be a much needed vacation for my brain.

Over the weekend, I tried a new recipe for Chicken Flautas.  They were easy and oh so good.  I usually shy away from fried food at home.  However, this one seemed doable.  The original recipe mentioned they could be baked as well.  I may try them baked next time.  They can also be made ahead and frozen.

Once you roll up the flautas, the directions say to secure with tooth picks.  I did not have tooth picks and decided to try cooking without them.  I would definitely recommend using tooth picks.

I based the recipe on the Spicy Chicken Flautas with Lime Sour Cream found at The Kithn.  I changed the recipe slightly for ingredients I had on hand.  I give it 4 cookies.

Ingredients
2 Tbsp butter
3 Cups cooked and shredded chicken (I used my favorite Bowman Landes canned Turkey lg.)
1 tsp kosher salt
1 tsp. minced garlic
1 tsp. cumin
1 tsp. chili powder
pinch of cayenne pepper
pepper
12 flour tortillas
2 cups crumbled queso fresco
(The original recipe is worth checking out.  It has additions of adobe chili powder, corn tortillas, and more)

Directions
1.  Combine the chicken, kosher salt, garlic, cumin, chili powder, cayenne pepper, black pepper to taste.
2.  Melt the butter in a pan.  Place the chicken mixture into the pan and heat until warmed through.
3.  Remove the chicken.  Place 2-3 Tbsp of chicken in each tortilla.

4.  Place crumbled queso fresco on top of the chicken.

5.  Roll up the tortilla leaving the ends open.  Use tooth picks to secure the rolled up tortilla.
6.  Warm 1-2 inches of canola oil in a pan.  Gently place each flauta into the oil and cook for 2-3 minutes until golden.  May need to turn with tongs.
7.  Remove and place on paper towels.  Serve and Enjoy!

YUM!

Asian Slaw with Sesame Ginger dressing

I've been working a lot more lately.  This has equated to a lot of meals out.  Not only eating out, but a lack of vegetables.  I apparently don't know how to order vegetables at a restaurant.  When I have the chance, I try to eat all the veggies I can.

I saw a recipe for Rainbow Asian Slaw on the blog Heat Oven to 350.  The slaw looked delicious.  I don't typically like making salads.  I enjoy eating a salad.  But I don't like preparing them.  I usually put Ben in the kitchen on salad nights.  This salad was so easy to throw together.  Buy some bags of brocoli slaw, carrots, and edamame and you are most of the way there.

I was going to make the dressing too.  I didn't feel like taking the time or energy to find a few of the ingredients.  So I made this slaw even easier by buying a bottle of prepared Sesame Ginger dressing.  So simple and quick.

I give it 3 cookies.  Great slaw for a side dish or lunch.  It is tasty and a little different.

Ingredients:
1 bag brocoli slaw
1 bag shredded carrots
1 red pepper sliced
1 cup shelled edamame
1/2 cup cilantro chopped
peanuts
Sesame Ginger dressing

Throw slaw, carrots, red pepper, edamame, and cilantro into large bowl and toss together.  Add dressing to desired taste.  Serve with crushed peanuts on top of each serving.  The peanuts will become soggy if combined and stored with the remaining slaw.

Dutch Babies

Ben's family introduced me to Dutch Babies.  It's his dad's signature dish.  They are so good.  I had never attempted to make dutch babies before.

The Deacon family had a joke going over the holidays on the sister in laws having to prove their Deacon worthiness.  The ability to cook Dutch Babies became one of the challenges.  Any wife that failed would be banished to the island in the lake.  Fortunately we ran out of time before the Deacon challenge.  I thought I should start practicing to be prepared for future Deacon gatherings.  I don't want to sleep on the island.  The results were good, but not quite as good as Dave's. 

It is so much fun to watch the dutch baby rise in the oven.  I give this recipe 4 cookies.  If you count 8 servings, there are 4 points per serving.

Ingredients
Tablespoon vegetable oil
1 Cup flour
1/4 cup corn starch
grated zest from 1 lemon
1 tsp salt
3 lg eggs
1 1/4 cups milk
1 tbsp unsalted butter
1 tsp vanilla extract

Instructions
1.  Heat oven to 450 degrees.  Wipe oil on all sides and bottom of a large skillet (that is oven proof).  Place skillet in the oven for about 10 minutes.
2.  Mix together flour, cornstarch, lemon zest, and salt in large mixing bowl.
3.  In another bowl, whisk the 3 eggs.  When the eggs start to become frothy add the milk, butter, and vanilla.  Whisk all ingredients until well combined.
4.  Slowly add egg mixture into the flour mixture.  Whisk until there are no lumps.  It may help to add in batches.
5.  Pour batter into heated skillet and bake.  It is time to take it out when it puffs up and the edges are a deep golden color.  It took about 18 minutes for me...but be sure to watch yours.
6.  To serve, cut into sections.  Serve with powdered sugar and a lemon wedge.  We also do a little butter.  Enjoy!

The dutch baby will deflate after it comes out of the oven  Here it has powdered sugar and lemon juice.

Bacon, Kale and Tomato Pasta

Ben and I attended a two day conference on farmers markets this weekend.  There was so much great information presented from Ohio Department of Agriculture, Farmers Market Coalition, and many more.  It has me excited for this summer and Tipp City's market.  We are already starting to plan the 2012 market this week.  Let us know if you have any ideas for this years market.  Bring on the farm fresh veggies!

2011 Tipp City Farmers Market

I came home craving some greens.  I also came home tired.  So I decided to just throw together some ingredients with whole wheat pasta.  Here is what I came up with.

I give it 3 cookies.  It was fast and easy and a great way to eat some kale.  There are 4 servings with 9 points each.  If only bacon didn't have so many points.

Ingredients:
8 oz. whole wheat spaghetti
6 slices of bacon
1 can diced tomatoes
2 cloves garlic
1 tsp Italian seasoning
1/2 cup Parmesan
1 bunch kale

Directions:
1.  cook bacon in large skillet until browned and crisp.  Take bacon out and set aside.  Discard bacon grease.  Leave behind the drippings in the pan.
2.  Turn the heat to low.  Cut the rib out of the kale and chop.  Place kale in skillet and cover.  Cook until the kale starts to become tender.  Add minced garlic cloves and cook for 1 minute.
3.  Drain the canned diced tomatoes.  Add tomatoes to the kale.  Add italian seasoning.  Stir and cook until warmed.
4.  Cut cooked bacon into pieces.  Add bacon to the cooked kale and tomatoes.
5.  Serve over cooked spaghetti.  Sprinkle with Parmesan cheese.

Easy Orange Cake

Last weekend, Ben and I made the trek out to Greenville to the KitchenAid Experience.  There is something magical about a KitchenAid mixer.  I want to decorate my kitchen with one of each of the colors.  However, that would be very expensive and unpractical.  I will stick with my white mixer that I love.

We had a good time looking at all the different appliances.  They also have a small museum area that shows the Kitchenaid through the years. We'd like to go back and do the factory tour at some point.  If anyone is looking at buying a mixer, I would check out all their refurbished products.  They are about 2/3 the cost.

I did not see these at the store, but I thought these images were great:

While in Greenville we also ate at Maid Rite.  It's definitely not my favorite restaurant, but something I felt we need to do while in Greenville.  My stomach turns walking up to a restaurant with gum stuck all over the wall.  Does anyone know how this tradition started?

While at the KitchenAid Experience, I had to buy a cook book and a zester.  On sunday, I found a recipe for Orange Cake that was perfect to try out the zester.  I'm also still in a citrus summer time mode.  The cake turned out alright.  Ben like it more than I did.  I'm giving it only 2 cookies.

Easy Orange Cake

 Cake Ingredients:
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
Grated zest from 1 orange
1 cup orange juice
5 tablespoons vegetable oil

Cake Directions;
1. Preheat oven to 350 degrees.  Grease a 9 inch round cake pan.
2.  Combine flour, sugar, baking soda, salt, and zest in mixing bowl.
3.  Measure out orange juice in measuring cup and add vegetable oil.
4.  Pour the orange juice mixture into the mixing bowl with flour mixture.  Mix until smooth.
5.  Pour into pan and bake for 30 minutes.

Frosting Ingredients:
1/2 cup butter
1 tsp vanilla
2 tsp grated orange zest
2 Tbsp orange juice
4 cups powdered sugar
4-6 Tbsp whipping cream

Directions:
1.  Beat butter until light and fluffy.  Add vanilla, zest, and juice and continue to mix.
2.  Mix in powdered sugar 1 cup at a time.  Add whipping cream to reach desired consistency.

Lemon Chicken

I have seen this recipe on Pinterest and then I found it in the Barefoot Contessa book I've been reading.  It looked gorgeous and delicious.  I had a night off on Wednesday, so I decided to try it out.  I also cooked up some skillet mac and cheese.  I'll post about that one later.

I took it all over to my sisters house.  It seemed like too exciting a meal to keep to ourselves.  We ate so quickly I didn't even get a picture.  It was delicious.  Next time I will try cooking the Lemon Chicken and serving it over pasta or rice.  The garlic lemon juices would be a great sauce.  Or maybe over some fresh steamed veggies.

Here is the picture on Pinterest that first caught my interest

I give the recipe 4 cookies.  It was so good and so easy.  Rarely do you get such great taste from throwing ingredients in a bowl and then letting it do its thing.  I think it takes about 10 minutes to throw together and then you just sit it in the oven.

I recommend trying it out if you are looking for a good chicken dish.  Once again, I changed the recipe slightly.  Click on the picture above for the original recipe.  Ina uses boneless chicken with the skin.  I'm sure this would taste better, but I had skinless chicken breasts and it was still really good.

Lemon Chicken

Ingredients:
9 cloves of garlic
1/4 cup olive oil
1/3 cup pinot grigio or a dry white wine
1 tsp dried oregano
4 sprigs of thyme

2 lemons
Kosher salt and pepper
4 chicken breasts (boneless and skinless)

Directions:
1.  Warm olive oil in saucepan.  Add cloves of garlic.  Cook for 1-2 minutes and remove from heat.
2.  Stir in wine, oregano, thyme, 1 tsp salt, zest and juice from 1 lemon. For the thyme, hold the sprig with two fingers and then run your hand down the sprig to pull off the leaves.
3.  Pour into 9x13 pan.  Place chicken breasts over the oil mixture.  Use a basting brush and brush the oil mixture over top of the chicken.  Season top of chicken with salt and pepper.
4.  Cut 1 lemon into segments and place in pan around the chicken.
5.  Bake at 400 degrees for 30-40 minutes.  If you want a browned top, use the broiler for a few minutes at the end.

4 servings/ 10 points each (chicken and lemon/oil sauce)