Simple Authentic Mexican Chicken Taquitos

I love discovering easy , simple, family recipes.


Easy Chicken Taquitos

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
Chicken and potatoes after boiling and removing skin.

Chicken and potatoes after boiling and removing skin.


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.

Filling Tortillas with Chicken Mixture


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!

French Steak Butter

We frequent a French restaurant in Redondo owned and run by a man and wife team. He works hard every day in the kitchen and she runs the front of the house , greeting all of the guests every shift. The food there is amazing and I just love going there because I know how much hard work goes into every meal that comes out of their kitchen. I realized I craved the steak they serve there for one reason – the steak butter he tops it off with that melts onto the meat and plate to be absorbed by his , “pommes frites”. He also drizzles garlic butter on top of the French fries which doesn’t hurt. 


French Bistro Steak ButterNow, I make this butter, store it in the fridge and whip it out when we make steak. It really does gives it that simple and delicious  “je ne sais quoi”. 


  • Butter, 1/2 to 1 stick 
  • Garlic Clove, 1/4 only smashed
  • Lemon Zest, 1-2 teaspoons
  • Lemon Juice, 1-2 teaspoons
  • Salt and pepper, Pinch to 1/2 teaspoon
  • Fresh Thyme (or fresh green herbs of choice like basil, parsley…) 1-2 teaspoons


Bring butter to room temperature to make it easy to mix. Mix ingredients with a fork or food processor (my favorite is a little old-fashioned one called an “Oscar” although there are mini-processors available now in stores). Keep in the fridge or freeze until ready to add to the top of a finished steak right before serving.

Delicious Holiday Date, Rice & Coconut Balls – Vintage Dessert Recipe

Margaret has been making these every Christmas for over 30 years!

Margaret has been making these every Christmas for over 30 years! She wrote this easy recipe down for me before we left.

I haven’t posted in a while which I’m a bit sad about because I cooked so much over the holidays but I just didn’t have the time during that time to post the recipes here , then back to work – but I’m now ready to play catch up! This was my favorite easy recipe discovery over the holidays and the best part is that it is a 30 + year old recipe yet, it is so modern with everyone cooking raw and vegan now a days (use coconut oil instead of butter , almond milk with a pinch of cornstarch instead of eggs if you eat Vegan). Margaret said she has made them every Christmas for the last 30 years and wrote down the recipe for me on a piece of scratch paper. She retired in Palm Desert and brought the dates from the famous Coachella Valley. What I really love about this recipe is you could get creative so easily by replacing the dates with dried cherries or apricots or by adding rum or orange liqueur instead of vanilla. Lots of delicious possibilities!



A great find on VRBO by my friends coming to visit for the holidays from Montreal.

A great restored, historical find in Venice, California on VRBO by my friends coming to visit for the holidays from Montreal.

My sister’s bestie and our dear friends who I have known since I was a little girl came form Montreal and rented a lovingly restored historical house in Venice right off of Abbot Kinney that was built in 1907. We spent Christmas Eve with them and all cooked up a storm and sang Christmas Carols since we all sang in choir and Cathy works as a Musical Director. Cathy’s mother Margaret and Cathy’s son Patrick made these. My son has Celiac so he has to eat gluten free and we were so happy when we realized that these were indeed a gluten free recipe especially because they were so sweet and delicious. And, they are so easy to make. 




  • 2 Tablespoons Butter
  • 2/3 Cup Sugar (or Stevia or Agave if you’re sugar-free)
  • 1 1/2 Cup Pitted, Chopped and Smashed Dates (this is important, really go to town and smash the heck out of them or as an alternative use Date Paste if you can find it).
  • 2 Tablespoons Pasteurized Egg product (I don’t like to use raw eggs when I’m not cooking them.)
  • 1 teaspoon Vanilla extract
  • 2 1/2 Cup Rice Crispies type Cereal
  • 1/2 Cup Shredded Coconut


Delicious, gluten free date balls are a perfect holiday or party dessert.

Delicious, gluten free date balls are a perfect holiday or party dessert. Much more exciting than my photography skills on this one.


Melt the butter and sugar together in a pan. Add the dates and really smash them in until they are more of a paste and less chunky. Remove and cool a little. Add the cereal, egg and vanilla and mix thorough. With clean hands, roll into little balls and roll in coconut. Keep in the fridge until ready to serve. Delish! 


Pommes Anna : Recipe : Easy

I love making Pommes Anna mainly for the pretty factor. That and of course the ease of making the recipe that you just throw in the oven after preparing. Your kids will also enjoy helping you layer the potatoes. 


Sliced Potatoes, Butter, Salt & Pepper.

Sliced Potatoes, Butter, Salt & Pepper.



  • 6 peeled Russet Potatoes, sliced thin. 
  • 1/2 Cup (1 Stick or 4 ounces) Butter, melted in microwave in 10 second increments or alternatively, Olive Oil if you are a Vegan.
  • Salt and Pepper (I used Truffle Salt for an extra layer of flavor. You can add extra flavor as you like with Grated Parmesan Cheese, or Chopped Fresh Rosemary etc…)


Use a Pastry Brush to cover an Iron Pan with melted butter

Layer slices of potatoes. 

Brush with butter. Sprinkle salt on top of layer. Continue to layer, butter and salt.

Drizzle the remaining butter over the potatoes. 

Bake in a 350 degree Fahrenheit oven for 35-45 minutes or until the top is golden brown and the potatoes are cooked through.

Just bake until golden brown. Slice like a pie.

Just bake until golden brown. Slice like a pie.

Slice like a pie and top with sour cream. A great gluten free side for any dinner.