Dijon Stout Soft Pretzels Recipe

Dijon Stout Soft Pretzels Recipe

Dijon Stout Soft Pretzels Recipe

Ingredients
For the dough
  • 12oz bottle of Guinness or other Stout Beer (warm, about 110-120F)
  • 1 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 1 package (1/4oz, 2¼ tsp) active dry yeast
  • 4¾ cups bread flour
  • 2 tsp salt
  • 2 TBSP dijon mustard
  • ½ stick (1/4 cup) melted butter, slightly cooled
For the poaching liquid
  • 6 cups water
  • ½ cup baking soda
For the egg white wash
  • 1 large egg white
  • 1 TBSP grainy or dijon mustard
  • coarse sea salt
Instructions
  1. In the bowl of a stand mixer combine the warm beer and sugar. Sprinkle the yeast over top and let it sit for about 5 minutes until bubbly. This is how you know the yeast is active.
  2. With the dough hook attached add the flour, salt, mustard, and melted butter and mix on low until all of the ingredients are combined. You may need to stop and scrape down the sides and the bottom of the bowl. Increase the speed to medium and let the dough mix/knead for about 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
  3. Place the dough in a large greased bowl, turn the dough over to make sure both sides get greased, and cover it with plastic wrap or a clean towel. Let it proof in a warm place in the kitchen for 1 hour, until doubled in size.
  4. Meanwhile, preheat the oven to 450F and line two sheet trays with parchment paper and spray the parchment lightly with pan spray. Position the oven racks in the middle two positions in the oven.
  5. Also, prepare the poaching liquid. Combine the water and baking soda in a wide but shallow pot (if you have a deeper pot you may need to double the amounts) and place over medium heat. Allow the liquid to come to a simmer while you shape the dough.
  6. On a clean and unfloured work surface (flour will make these difficult to shape!) turn the dough out and divide into 12 equal pieces.
  7. To shape the pretzels apply even pressure to roll out each piece of dough into about an 18 inch rope. Fold each rope in half, then twist the two pieces around one another and press the ends together. Fold the twist in half again and press the bottom and the top together forming an oval twist. Place the twists on the cookie sheet. Keep the pieces of unshaped dough loosely covered with plastic wrap while you work with each piece so that they do not dry out.
  8. One by one carefully slide the shaped pretzels into the simmering poaching liquid for about 30 seconds then remove with a slotted spoon back to the cookie sheet.
  9. Whisk together the egg whites and the mustard and brush over top of the pretzels. Sprinkle with coarse sea salt.
  10. Bake at 450F for about 14-15 minutes, until golden brown. Rotate your pans halfway through baking. You want to rotate both from top to bottom and also turn to rotate the pans from front to back.

White Chicken Chili Recipe

White Chicken Chili Recipe

White Chicken Chili Recipe

Ingredients

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Instructions

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  5. Add the cilantro and boil 1 minute.
  6. Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
  7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months

Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Ingredients

  • 12 ounces (3/4 of one pound) bacon, diced small
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • 1/4 cup all-purpose flour
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 cups corn (I used frozen and added it straight from the freezer)
  • 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped

Instructions:

  1. To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
  6. After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  7. Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
  8. Add the parsley and stir to combine.
  9. Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Easy 15-Minute Ranch Chicken and Vegetable Skillet Recipe

Ingredients

  • 3 tablespoons olive oil
  • about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces
  • about 2 cups broccoli, cut into bite-sized pieces (I use florets and stalks)
  • 1 cup zucchini, diced in 1/4-inch pieces
  • one .74-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 tablespoons lemon juice
  • about 2 cups fresh spinach leaves, cut into bite-sized pieces if necessary (2 big handfuls)

Instructions

  1. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 70 % cooked through.
  2. Sprinkle half the packet of ranch seasoning mix over the chicken.
  3. Add the broccoli, zucchini, and evenly sprinkle with the remainder of the ranch seasoning mix.
  4. Evenly drizzle the lemon juice. Stir to coat evenly.
  5. Cover skillet and allow vegetables to steam for about 3 minutes, or until crisp-tender.
  6. Add the spinach and cook uncovered until wilted, about 1 minute. Stir intermittently.
  7. Serve immediately. Leftovers will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Skinny Buffalo Chicken Bites Recipe

Ingredients

  • 3 cups shredded cooked chicken
  • 1/3 cup favorite hot sauce
  • 3 1/2 oz. fat-free cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, chopped
  • 1/2 cup all-purpose flour (you won’t use all of it)
  • 2 eggs, lightly beaten
  • 3 cups Corn Flakes cereal, crushed

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine shredded chicken, hot sauce and cream cheese; mix well. Stir in cheddar cheese and green onions and set aside.
  3. Using 3 separate bowls, set out the flour, eggs and crushed cereal. Scoop out chicken mixture and make 1 1/2-inch balls, first rolling in flour, then dipping in egg and last coating with cereal. Repeat this until you have about 30 balls.
  4. Place balls on sheet and bake for 20 to 25 minutes, until golden.
  5. Serve with blue cheese or ranch dressing and enjoy!

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Brown Sugar and Cinnamon Sweet Potato Fries with Butterscotch Marshmallow Dip Recipe

Ingredients

Brown Sugar Cinnamon Sweet Potato Fries

  • 1 lb sweet potatoes (approximately 1 sweet potato)
  • 1 tablespoons coconut oil, melted
  • 1 tablespoons cornstarch
  • 2 tablespoons cornmeal
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Easy Butterscotch Marshmallow Dip

  • 1 cup marshmallow fluff
  • 3 tablespoons butterscotch chips
  • 1/2 teaspoon coconut oil, melted
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
  2. Wash, peel and cut potatoes into ¼ inch wide fries. Add fries to large bowl and toss with cornstarch until thinly coated. Discard any extra cornstarch. Add coconut oil and toss to coat. Add cornmeal, brown sugar, cinnamon, salt, nutmeg and cloves and toss to coat (its okay if there is brown sugar mixture left in the bowl).
  3. Evenly space sweet potatoes on prepared baking sheet so that they are not touching (otherwise they will steam instead of bake) and sprinkle any remaining brown sugar mixture over top. Bake on the upper middle rack for 20-25 minutes, rotating pan half way through so they bake evenly. When fries are cooked, broil 3-5 minutes, rotating half way through, or until golden and edges start to brown
  4. To make the marshmallow fluff, add butterscotch chips and 1/2 teaspoon coconut oil to a small bowl and microwave on medium heat for 30 seconds, stir, then continue to microwave and stir at 30 second intervals until softened and easy to stir (1-2 minutes).
  5. In a separate bowl, add marshmallow fluff and 1 tablespoon milk. Microwave on medium for 20 seconds. Add melty butterscotch and cinnamon and stir until evenly combined.
  6. Enjoy!

Jalapeno-Honey Glazed Cheesy Chicken Poppers Recipe

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Jalapeno-Honey Glazed Cheesy Chicken Poppers

Ingredients
  • 1 lb ground chicken
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 2 tablespoons Jalapeno Tabasco, divided, plus more to serve
  • 40 mozzarella pearls, drained and dabbed dry
  • Oil, for pan frying
  • 3 tablespoons honey
Instructions
  1. In a large bowl, combine the ground chicken, salt, pepper, and ½ teaspoon of Jalapeno Tabasco.
  2. Create balls out of the ground chicken that are just slightly larger than the mozzarella pearls. You should wind up with about 40 chicken meatballs.
  3. Press the mozzarella balls into the centers of each chicken meatball. Use your palms to roll the chicken around the mozzarella entirely, making sure they pearls are fully covered to prevent leaks.
  4. Heat oil over medium-high heat. Preheat an oven to 400 degrees F.
  5. Brown the meatballs in batches and remove to a paper towel lined plate to absorb excess oil.
  6. Place the browned meatballs on a parchment paper lined baking sheet. In a small bowl, combine the honey and the remaining Jalapeno Tabasco. Brush the mixture over the meatballs.
  7. Bake until completely cooked through and the glaze begins to darken, about 10 minutes.
  8. Serve warm with additional Jalapeno Tabasco, to dip.

Stuffed Veggie Pizza Rolls Recipe

Stuffed Veggie Pizza Rolls

Stuffed Veggie Pizza Rolls

Ingredients

  • 1 roll refrigerated pizza dough (or you can make your own)
  • 8 oz. mozzarella cheese, diced
  • 1/2 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 Tbsp butter, melted
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried Italian seasoning
  • Marinara/pizza sauce, for dipping

Instructions

  1. Preheat oven to 425 degrees F.
  2. Lightly flour your surface so dough doesn’t stick and roll out into a 12″ x 8″ rectangle. Cut out 24 rectangles using a pizza cutter and place a teaspoon of cheese along with desired toppings in the center of the squares.
  3. Carefully take the ends of the squares and roll them up around the toppings, pinching the ends to make a ball. Place balls of dough in a lightly sprayed pie pan and set aside.
  4. In a small bowl, whisk together melted butter, garlic powder and Italian seasonings. Brush mixture all over the balls until coated and bake in oven for 15 to 18 minutes, until tops are golden brown. Enjoy!

Best Ever Salsa Recipe

Best Ever Salsa

Best Ever Salsa

Ingredients

  • 1 white onion, roughly chopped
  • 1 or 2 jalapenos, roughly chopped
  • 1 clove garlic, chopped
  • 8 roma tomatoes, chopped
  • 1 (15 oz) can diced tomatoes
  • 1 (4.5 oz) can green chiles
  • 1 handful of cilantro
  • 1 Tbsp fresh lime juice
  • 1 packet of Stevia
  • 1/4 tsp. sea salt

Instructions

  1. Combine onion, jalapenos, garlic, tomatoes, green chiles, cilantro, lime juice, Stevia and salt in a food processor and pulse until just combined for chunky salsa or more for smoother salsa.
  2. Serve and enjoy!

Hummus Tehina

Hummus Tehina
Hummus Tehina
Ingredients
For the Hummus Tehina:
  • 1 cup dried chickpeas
  • 2 teaspoons baking soda
  • 1½ cups Basic Tehina Sauce (recipe below)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • Paprika
  • Chopped or torn fresh parsley leaves
  • Olive oil, for drizzling
For the Basic Tehina Sauce:
  • 1 head garlic
  • ¾ cup lemon juice (from 3 lemons)
  • 1½ teaspoons kosher salt
  • 2 generous cups tehina
  • ½ teaspoon ground cumin
Instructions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas: don’t worry if they are mushy and falling apart a little.) Drain.
  3. As the chickpeas cook, make the Basic Tehina Sauce. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
  4. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tenia to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  5. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  6. Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
  7. Combine the chickpeas, 1½ cups Basic Tehina Sauce, remaining salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
  8. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

Chorizo, Caramelized Onion and Poblano Sausage Rolls

Chorizo, Caramelized Onion and Poblano Sausage Rolls
Chorizo, Caramelized Onion and Poblano Sausage Rolls
Ingredients
  • 2 tablespoons oil
  • 1 medium white onion, chopped
  • 2 poblano peppers, stemmed, seeded, and chopped
  • ½ teaspoon kosher salt
  • 1 pound chorizo sausage, casings removed
  • 1 pound puff pastry, thawed
  • 1 egg, beaten
  • 3 tablespoons black sesame seeds, poppy seeds, or white sesame seeds, to top
  • 1 cup sour cream
  • 1 large handful fresh cilantro
  • 3-4 cloves garlic, minced
  • ¼ cup prepared salsa
 Instructions
  1. Heat the oil in a large skillet over medium heat, and then add in the onion and poblano. Season with ½ teaspoon kosher salt. Saute, stirring occasionally, until the onions have softened and begun to brown around the edges, about 30 minutes. Remove from heat and let cool.
  2. In a large bowl, work together the chorizo sausage meat and the caramelized onions and poblanos. Set aside.
  3. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Cut each pastry sheet into thirds, and place onto the parchment paper.
  4. Divide the chorizo mixture evenly amongst the pastry sections, forming a long line down the center of each. Fold the pastry sheet around the sausage mixture, pinching the edges to seal. Flip the rolls over so that the seam-side is down.
  5. Brush the puff pastry with the beaten egg and sprinkle the sesame seeds on top. Gently slice the sausage rolls into bite-sized pieces. Separate them, making sure to give each piece plenty of room to puff up as it cooks.
  6. Bake the sausages until golden brown and cooked through, about 30-35 minutes.
  7. As the sausage rolls bake, make the dip. In a food processor, combine the sour cream, cilantro, minced garlic, and salsa. Process until well-combined.
  8. Serve the chorizo sausage rolls warm with the creamy cilantro dip.

Southwestern Chicken Cups

 

Southwestern Chicken Cups

Ingredients
  • 1 tablespoon olive oil
  • 2 cups frozen diced bell pepper and onion mix (or 1 cup each, fresh)
  • 2 cups corn kernals (canned, fresh, or frozen)
  • 1 teaspoon salt
  • 3-4 cloves garlic, minced
  • 1 cup canned black beans, drained
  • 12 oz (2 cups) cooked chicken, chopped or shredded
  • 1 teaspoon pepper
  • 1½ cups shredded cheddar cheese
  • 24 wonton wrappers
Instructions
  • Preheat oven to 375 degrees F. Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, salt. If you’re using frozen corn, add it now. If you’re using canned or fresh corn, add it later with the beans. Cook the veggies, stirring occasionally, until slightly blackened on the edges, about 5 minutes.
  • Reduce heat to medium-low, add the minced garlic, and stir until fragrant and well incorporated, about 30 seconds. Add the beans, chicken, and pepper. Stir to combine. Remove from heat and set aside.
  • Place a wonton wrapper in the bottom of each cup in the prepared muffin tin. Add 1-2 tablespoons of chicken mixture and top with about 1 tablespoon cheese. Layer on one more wonton wrapper, chicken mixture, and cheese.
  • Bake at 375 degrees F for 12 minutes, until heated through and edges are golden.

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Slow Cooker Jalapeno Popper Chicken Taquitos

Ingredients

  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)
  • optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing

Instructions

  • Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  • minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  • Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  • Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  • Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  • Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes – watch carefully so they don’t burn!)
  • Serve warm with dipping sauces and toppings if desired.

Taco Pasta Salad

Taco Pasta Salad

Taco Pasta Salad

Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe – diced
 Instructions
  • Cook pasta according to package directions. Drain and cool.
  • In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.