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!
This is by far the easiest salad to make on a whim for lunch, dinner or even a dinner party or picnic. It is my go to for dinners with company and as good as anything you’d get in any top restaurant. It’s hard to believe it’s so easy to make. The shaved cheese MAKES it so should not be omitted. It’s also a great salad to serve under a simple breaded or roasted chicken breast. (If you are bringing to a picnic, pack the dressing and cheese separately and toss in the salad container before serving.)
- 1/3 Cup Lemon Juice
- 1/3 Cup Olive Oil
- 1 teaspoon Dijon Mustard
- Arugula Leaves
- Shaved Parmesan Cheese (not grated).
- Salt and Pepper
Make the dressing by adding the mustard into the lemon juice and then add the oil in slowly while whisking it with a whisk or even just a fork. The mustard not only adds to the flavor of the dressing but it will help the dressing blend together (emulsify) without too much fuss (a little trick a chef taught me). There may be dressing left over depending upon how much salad you use. You can also add a touch of honey to the dressing for a nice, sweet twist.
Toss the arugula with the as much dressing as you’d like (a little goes a long way) and then sprinkle a pinch of salt and pepper on top. Then, add some of the shaved slices of Parmesan. The cheese makes it. I just introduced this salad to my boys during a family vacation to Zions National Park. We always rent a place with a kitchen to save money on eating out and it’s so much fun to cook together and mingle until 1 AM afterwards. Enjoy!
Recently, I had to pick up dinner after work before I went to rehearsal. I stopped into a new restaurant in Beverly Hills that looked like a Deli. I had found a parking spot right in front and just wanted to run in and out and take my sandwich or salad with me. Once inside, I realized the restaurant served salads along with Middle Eastern fare. I looked down into the deli case and there it was – a large ceramic dish filled with something I had
never heard of before, Muhammara Dip. They were nice enough to offer me a taste of it. It was one of the most delicious dips I had ever had. I immediately had to go home and research what the ingredients in this dip were and make it.
It turns out Muhamarra is served all over the Middle East including Turkey and supposedly the recipe originated in Syria. Either way, since it can be made quickly in a blender using all natural ingredients, it is now a healthy recipe to be made in my kitchen regularly here in the good old USA. Like the other recipes I post here, you can easily change up the quantities of ingredients to your liking and it will still turn out delicious. Don’t like hot dishes? Omit the spicy pepper. Prefer it less sweet? Then add less Pomegranate Syrup. Speaking of Pomegranate Syrup, you can find it in ethnic markets rather easily here in Los Angeles or even in health food stores where it’s offered as a healthy supplement to be taken in spoonfuls. I always have Pomegranate Juice from Trader Joes in my fridge for various reasons, one of which includes vodka. I just reduce the juice down on a low flame until it becomes a syrup. But it is certainly much easier to purchase the syrup.
- 1 Cup Walnuts
- 1 (12 ounce) jar Roasted Red Bell Peppers
- 3 Tablespoons Pomegranate Syrup
- 3 Tablespoons Olive Oli
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 Pinch (or more if you like it spicy) Crushed Red Pepper Flakes
- Squeeze of Lemon Juice
- 1/2 Teaspoon Salt
Add all ingredients with the exception of the oil into a food processor or blender. Blend until mixed and then add the olive oil slowly into the mix. Cover and chill until ready to serve with Pita Bread or Vegetables like Celery etc…Great option when entertaining guests who eat Vegan or Gluten Free!