buttermilk brined roast chicken, potatoes, broccoli
chicken pot pie soup, cheddar bread
creamy Cajun chicken pasta, salad
out to MF sushi
lasagna, salad
out at Elk Camp
out to Element 47

Thursday, February 4, 2016

Baked Chipotle Ranch Chicken Taquitos

Miss F loves pretty much anything when it is rolled up in a tortilla with cheese. She likes quesadillas, but she adores it so much more when I make the same ingredients into taquitos. She can usually devour three or four of these in one sitting. If only there were an easy way to pack them in her lunch box. Anyone know of any long and skinny containers that keep things warm?  I got the usual whining from C about my use of chipotles, he abstained from the dip because it was "too smoky."  His loss.  This is an incredibly easy meal and would also be a great addition to your Super Bowl Party menu.  As for me, I will be enjoying the Super Bowl while on the ski slopes of Aspen.  No party planning this year!  Thanks to The Brewer and the Baker for the recipe.
Baked Chipotle Ranch Chicken Taquitos

¾ cup mayo
¾ cup sour cream
2-3 canned chipotle peppers with 1 tablespoon adobo sauce
1 tablespoon lime juice
1 small bunch of chives
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
¼ cup buttermilk

6 ounces cream cheese, softened
2/3 cup Chipotle Ranch Dressing
2 teaspoons chili powder
1 teapsoon cumin
½ medium onion, diced
2 cloves garlic, minced
4 cooked chicken breasts, shredded
2 cups shredded Colby jack cheese
2 dozen 6-inch corn or flour tortillas (or ~4 dozen 5-inch tortillas)

Make the chipotle ranch by adding the mayonnaise, sour cream, chipotles, lime juice, chives, garlic, salt and pepper to a blender. Puree until smooth, then stir in the buttermilk. Set aside.

Preheat the oven to 425 degrees and line two baking sheets with parchment or a Silpat. Stir together the cream cheese, dressing, chili powder, cumin, onion and garlic, then stir in the chicken and cheese. Spoon a couple tablespoons of the chicken mixture on the lower third of each tortilla. Roll the tortillas up tightly and place seam side down on the prepared baking sheets. Spray with cooking spray and bake for 15 minutes until starting to brown. Serve with remaining chipotle ranch.
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Monday, February 1, 2016

Southern Cheddar Biscuits

This recipe from A Southern Soul has been lurking in my Pinterest for quite awhile.  I love a good biscuit and even more than a good biscuit, I love a good cheesy biscuit.  They don't even need butter!  I have been using my pastry cutter more and more lately, it's just easier sometimes to work things by hand.  These biscuits are worth the extra effort, they came out just perfectly and were enjoyed by all.  Miss F slathered hers in butter, but I was completely okay with eating them plain.
Southern Cheddar Biscuits

1 ¾ cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
Dash of cayenne pepper
¼ cup butter
1 cup grated cheddar cheese
¾ cups buttermilk

Preheat the oven to 400 degrees. Stir together the flour, baking powder, salt and cayenne in a large bowl. Cut the butter into the flour mixture using two forks or a pastry cutter until it forms into pea size balls. Stir in the cheddar cheese and buttermilk. Turn the dough out onto a floured surface, kneading for a minute or so. Roll out the dough to a ½ inch thickness. Cut the biscuits with a round biscuit cutter and place on a parchment lined baking sheet. Bake for 20 to 25 minutes and cool on a wire rack.
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Thursday, January 28, 2016

Buttermilk Chess Pie

We were flying home from a weekend in Banff (incredible place, I highly recommend visiting!) and C sent me a link to an article on "Forgotten Pies We Should Bring Back."  He requested that I make a Buttermilk Chess Pie, a Sugar Cream Pie and a Shoofly Pie.  After some pie research, I concluded that the Buttermilk Chess Pie seemed to be the best pie to start with and I also informed him that I had no plans to ever make the Shoofly Pie.  I made a crust by hand for Thanksgiving and I actually preferred it to my usual food processor method.  If you like sweet desserts, this is the pie for you.  Miss F and C were in pie heaven, I was longing for a more traditional fruit pie instead.  The filling recipe is adapted from All Recipes.
Buttermilk Chess Pie

1 ¼ cups flour
1 tablespoon sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into ¼ -inch cubes
3 tablespoons ice water

2 tablespoons flour
2 cups sugar
5 eggs
2/3 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla

In a large bowl, stir together the flour, sugar and salt. Use a pastry cutter to cut the butter into the flour until the mixture resembles a coarse cornmeal. Stir in the water with a fork until the dough pulls together. Roll out the dough on a well floured surface into a 12” circle. Gently press the crust into a 9” pie pan.

Preheat the oven to 375 degrees. Whisk together the flour, sugar, eggs and buttermilk until well combined. Stir in the butter and vanilla. Pour the filling into the prepared pie crust. Bake for 45 minutes or until the filling is set.
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