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Baked Southwest Chicken Flautas

I enjoy making and eating Spinach Chicken Flautas but was feeling creative the other night when I started to prepare them.  This is how I came up with Southwest Chicken Flautas.  I combined the other recipe with what was on hand in the fridge and these turned out even better.

These flautas are not as dry so you can eat them without dip.  The sweet corn plays nicely with the spice of the pepper and spices.  Mr.Picky said these ones are way better and took many to work with him the next day.

Baked Southwest Chicken Flautas:

These have been cut in half to cool for the kids!

These have been cut in half to cool for the kids!

  • 6-8 8″ tortillas
  • olive oil spray or cooking spray
  • 4 cups cooked chicken (thighs or breast), shredded
  • 1/2 cup sour cream or greek yogurt
  • 1/2 cup salsa
  • 1/2 jalapeno or 1 serrano pepper, seeded and minced
  • 2 cloves garlic, pressed or minced
  • 1/2 cup corn
  • 3 cups baby spinach, chopped
  • 1-2 green onions, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 cup mexican cheese blend (or half Colby jack and half cheddar)

Prepare a cookie sheet by lining with foil and lightly spraying with olive oil or cooking spray.

In a small saute pan combine jalapeno, corn, minced garlic, baby spinach, and 1 tbs olive oil.  Saute until corn starts to brown and the spinach wilts.  Set aside.

In a large bowl combine all of the remaining ingredients and the vegetables that have slightly cooled.  Mix until evenly combined.

Using the tortillas cut them in half.  Spoon about 2-3 Tablespoons of filling on the straight side of the tortilla.

Roll the tortilla tightly from the straight edge to the round edge.  Place on the prepared cookie sheet seem side down.  Lightly spray the tops of flautas with cooking spray or olive oil spray.

Bake at 400 degrees for about 10 minutes, flip and cook 5 minutes more until golden brown.  Allow to cool for about 5 minutes before serving.

We served our flautus with refried beans and guacamole.

They reheated great in the oven at 350 degrees for about 10 minutes for a quick lunch the next day.

Reheated Flautas for lunch

Reheated Flautas for lunch

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Corn and Zucchini Fritters

Corn and Zucchini FrittersSummer time is fritter time as far as I am concerned.  Both corn and zucchini are ripening by the minute.  You have to use them before you lose them to fall.

I had fritters on my dinner menu for the week but paired with BBQ shrimp.  Well that flew out the window the other night when I tried to make gnocchi and the ricotta cheese was spoiled.  Since I already cracked the eggs and grated the zucchini we had fritters instead.  Turns out it is a new favorite of my children, my daughter especially loved them.  Even Mr.Picky is a big fan of corn and zucchini fritters.

As a child I remember getting so excited when I saw my mom making fritter sauce.  Corn was a favorite vegetable growing up and she made plain corn fritters which were eaten with in minutes.  The flavors are a memory and comfort of growing up to me.  I prefer to cook mine in a well seasoned cast iron pan like my mom did.  Don’t worry a non stick skillet will work.  I try to add as little butter as I can to the pan, just enough to help with sticking.

The fritter sauce is similar to thousand island (which I don’t care for) but much better.  Maybe it is because it is homemade.  The sauce completes these guys and they just don’t taste the same without it.  No one would want to eat a dry pancake, although the fritters are moister than pancakes.  Give it a try while you have zucchini out your ears.

Corn and Zucchini Fritters:

  • 2 eggs
  • 1 cup milk
  • 1 1/2 cup corn (about 2 ears)
  • 2 cups zucchini, grated
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Whisk together flour, baking powder and salt.  Add in milk and egg until smooth.

Fold in corn and zucchini until combined.Corn and Zucchini Fritters

Prepare a skillet over medium temperature, prepare fritters similar to pancakes.  A touch of butter in the pan and a 1/4 cup scoop of batter.  Cook about 2 minutes per side or until golden brown.

corn and zucchini fritters

Serve with fritter sauce to experience the whole flavor scale.

Fritter Sauce:Fritter Sauce

  • 1/3 cup mayo
  • 3 Tbs ketchup
  • 2 Tbs sweet relish
  • dash of tabasco
  • dash of salt
  • 1/2 tsp garlic powder
  • 1-2 Tbs onion, grated directly over bowl

Mix all together until combined.  Use to top your fritters!

Egg Drop Soup

 

Egg Drop SoupThe kids and I love soup so we try to eat it when Mr.Picky is gone, so we don’t have to listen to complaining.  It is August which is usually warm for us here in the Pacific Northwest but it started raining.  So with rain came Egg Drop Soup for dinner.  Both children love it and quoting my five-year old “I could eat this for breakfast, lunch and dinner”.

A couple of times a week I try to make meatless meals.  Usually when Mr.Picky (my meat and potato man) is not joining us for dinner.  We had plenty of protein in the egg and I add some sautéed chard out of the garden to mine.

Egg Drop Soup with Chard added

Egg Drop Soup with Chard added

I adapted the recipe from The Kitchn-How to Make Egg Drop Soup .  The directions are easy and The Kitchn gives a variety of ideas you can add to your soup.  There is great photos on how to pour the egg into the soup at the link above.  This is exactly how I made my soup to my taste.

Egg Drop Soup:

  • 4 cup chicken stock
  • 1 Tbs plus 1 tsp cornstarch
  • 2 eggs
  • 1 1/2 tsp fresh ginger, grated
  • 2-3 cloves garlic, pressed or crushed
  • 1 Tbs liquid aminos or soy sauce
  • salt and pepper to taste
  • 1/4 tsp chinese five spice seasoning
  • green onions, chopped

 

In a medium sauce pan in about 1 tsp olive oil heat fresh ginger and garlic until fragrant.  Add in chicken stock.

Simmer on medium for about 15 minutes.  At this point you could add any vegetables and cook until done.  I think corn, peas, and mushrooms would be wonderful in this soup.  Remove 1/4 cup of stock and mix with 1 Tbs cornstarch until smooth, mix this back into the pot.  Bring up to a good simmer, as soup begins to thicken add soy sauce and seasonings.

Taste the soup to see if you need addition seasonings for your taste.  Meanwhile whisk together 1 tsp cornstarch and 2 eggs.

While the soup is on a low simmer, slowly stream the egg mixture into the soup.  Cook for another few minutes.

Serve hot and with a few green onions atop the soup.

 

Hot Corn Dip

Hot Corn Dip

I made this dip for Fourth of July and served it with tortilla chips.  It had wonderful flavor, and was easily made the night before and put into the oven before the party.  In no time the dip was gone, and I was asked for copies of the recipe.  Closet Cooking shared the recipe, and inspired me to try something new.

Hot Corn Dip:

  • 1 Tbs butter
  • 2 cup corn kernels or (2 ears of corn removed from cob)
  • salt and pepper to taste
  • 1 Tbs butter
  • 1/4 cup yellow or red pepper, chopped
  • 1/2 cup yellow or sweet onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup green onions, chopped
  • 3 cloves garlic, chopped or pressed
  • 1/4 cup mayo
  • 1/4 tsp cayenne pepper (optional)
  • 1 handful of Monterey jack, grated
  • 1 handful of cheddar cheese, grated

Hot Corn DipMelt 1 Tbs of butter in a saute pan, add corn and saute until corn starts to become golden brown.  Place in a bowl and set aside.

Using the same pan, melt the other Tbs of butter and add peppers, garlic, and yellow onion.  Saute until vegetables become tender, add in green onions and saute 2 minutes more.  Add to the bowl of corn.

Mix in mayo, salt, pepper, cayenne, and half of the cheese.  Place in an 8×8 pan or a 9 inch pie plate.  Sprinkle with the rest of the cheese and bake at 350 degrees for 15-20 minutes.  Cheese will be melted and sides bubbly.

Hot Corn Dip

Pan Roasted Corn and Potato Soup

The kids and I had caught a cold and were in need of soup for dinner.  I asked my daughter what kind she felt like and potato was the answer.  With eight ears of corn in my fridge I figured I better incorporate some of them.  This was I came up with and it turned out lovely.  Nothing better than sweet corn and a touch of heat to the dish.  Enjoy!

Pan Roasted Corn and Potato Soup

Pan Roasted Corn and Potato Soup:

  • 2 ears of fresh corn, kernels removed
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 2 Tbs green chiles or 1/2 a jalapeno, minced
  • 3 large russet potatoes, peeled and diced
  • 2 cups chicken stock
  • 12 oz. evaporated milk
  • 1 tsp salt, more to taste
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tsp coriander seed, ground
  • 1/2 tsp cumin

In a dutch oven over medium heat add olive oil and corn.  Cook 10-15 minutes until kernels are turning golden.

Add seasoning, onions and chiles, cook 3-4 minutes more.Pan Roasted Corn and Potato Soup

Peel and dice potatoes and add them and the stock.  Simmer for 30 minutes or until potatoes are tender.

I used an immersion blender at this point to make my soup semi-smooth.  Your choice how smooth or chunky you go.

Add the can of evaporated milk and heat through.  Taste and add any additional salt or a dash of hot sauce.

We served our soup with a little cheese, green onion and chopped bacon I had in the fridge.  Tasted just as good the next day without toppings.

Oven Baked Corn on the Cob

Oven baked corn on the cobI don’t know about you, but my family loves corn on the cob.  Last summer we discovered that you can cook it in the oven husk and all.  It turns out great, and stays warm inside your husk for quite a while.  Heating up the kitchen in the summer is not ideal.  No matter if you turn the oven on or boil water you are producing heat.   I think this method is cooler and easier. Plus, after the corn is done the husk and silk just slip right off much easier than husking beforehand.Oven Baked Corn on the Cob

Oven Baked Corn on the Cob:

Preheat oven to 400 degrees.

Rinse the whole corn cob in water, leaving the husk on.  Place on the oven rack.

Cook for 20-25  minutes.  Corn will be hot and kernels juicy.

Crock Pot Chicken Chili

Mr.Picky is not a fan of soup.  Surprise, surprise Mr.Picky actually liked this recipe.  I tried this recipe out over a year ago and have made it over and over since.  I have adapted some of the seasonings from the original post Crock Pot Chicken Taco Chili.  The original recipe seemed a little too spicy for my kids, it contained both a taco packet and addition seasoning.  I didn’t use a packet of seasoning so have substituted my own seasonings.  I cut out the junk in the taco packet seasoning and I feel the flavor was much better.

This is a great meal that is quick to throw together, but tastes amazing.  We usually add cheese to our chili but I have found you don’t even need it with recipe.  It is great with crushed tortilla chips added and fresh cilantro on top.

Chicken Chili:Chicken Chili

  • 1 medium onion, chopped
  • 1 16 oz. can black beans, drained and rinsed
  • 1 16 oz. can kidney beans, drained and rinsed
  • 1 8  oz. can tomato sauce
  • 10 oz. package of frozen corn
  • 2 14 oz. cans diced tomatoes (petite work best)
  • 1 sm. can green chilies
  • 2 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp oregano
  • 1/4 tsp red pepper flake
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 3/4 cup water
  • 2 boneless, skinless chicken breasts

Combine all ingredients in a slow cooker, except chicken.  Stir until combined and place chicken breasts on top.

Cook on low for 10 hours, or high for 6 hours.  30 minutes before serving remove chicken breasts, shred and mix back into chili.

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