I love discovering easy , simple, family recipes.
These chicken taquitos are an authentic , Mexican recipe and so amazingly easy to make I don’t think I’ll ever buy taquitos in a Mexican restaurant or take-out ever again. And this recipe makes so many – so it’s very budget friendly. Today, I am going to make these using leftover turkey and leftover mashed potatoes now that Thanksgiving is over. A fun batch of food now that the boys are back in town! And since the corn tortillas are gluten-free, everyone can enjoy them.
- 1-2 Chicken Breasts with Bone
- 1-2 Heaping Tablespoons Mayonnaise
- 1-2 Large Potatoes
- Pepper to taste
- Tortillas (corn but flour work as well).
- Favorite authentic salsa , guacamole and sour cream
Boil chicken and potatoes in a big pot of water until done.( If using leftover chicken or turkey, boil the potatoes and drop the poultry in just a minute before potatoes are done.)
Let both cool enough to handle. Remove the skin from the chicken, remove the meat and shred it with a fork. Place in bowl. Peel the skin off of the potato and add the potato without the skin to the same bowl as the chicken. Add the mayo and pepper and mix together using a fork.
Warm the tortillas (so they are soft enough to roll) in oven, pan or microwave.
Spoon the chicken, mayo and potato mixture into the center of a tortilla, roll up and secure with toothpicks. Stab with a fork (so they don’t explode in the oil).
Fry in hot oil or if you want to bake instead, place on a baking sheet and brush oil over the tortillas and then bake until golden brown and crispy.
Serve with cut avocado or guacamole, salsa and sour cream.
Maria (who I got this recipe from) also soaks sliced yellow onion in vinegar for just a few minutes and serves under the taquitos along with shredded lettuce. A really, simple nice touch!
I heard this on NPR and finally made it. I apologize that I cannot remember the name of the chefs being interviewed but there were more than one – and they all shared the same best method for cooking a simple piece of fish. One added an ingredient I had never heard of before, but it was easily found and now I use it often!
Let the fish form a nice crust before you flip it over to cook the other side (about 3-4 minutes depending upon the thickness of the fish).
Then, top simply with:
- a drizzle of a nice green fruity olive oil
- a splash of some type of fresh citrus juice (like lemon, grapefruit or lime).
- salt and pepper
- a sprinkling of fennel pollen (available at food specialty stores or online).
I purchased a tin of fennel pollen online. (I also add it to my spaghetti sauce now instead of having to grind up my fennel seeds to add a touch of licorice flavor.) I like to serve fish with the Muhammara Dip I recently discovered on the side. Enjoy!
One of the easiest traditional recipes around is homemade Ricotta. First, it is so soft and delicious and store-bought does not even come close to its fresh texture. Plus it can be expensive when it’s purchased at the store. Since its’ few ingredients are almost always in your kitchen it’s something you can whip up anytime. Homemade Ricotta is great just smeared on bread or crackers served with honey or fruit. It’s amazing in homemade lasagna or any ravioli.
- 1/2 Gallon (2 quarts) Whole Milk (low-fat or non-fat really doesn’t work well).
- 1/3 C Lemon Juice or White Vinegar
- Pinch of salt (optional)
Heat milk in a pot until it’s foamy and almost boiling.
Remove from heat and immediately stir in lemon juice or vinegar.
Stir and then let stand for about 10 minutes.
Set up a colander with a cheesecloth in it (or use a coffee filter in a small colander).
Remove any large chunks that do not have to be drained with a slotted spoon and place in bowl.
Slowly pour the remaining mixture through the colander and let sit for as little as 15 minutes or as long as an hour depending upon how thick you’d like your cheese.
Seal and refrigerate.