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The first thing people say to me is “I can't even draw a stick person”. That is exactly what I said, when I mentioned that I wished ...

Saturday, February 27, 2016

CLASS #5

I had a great and fun class today, I had a challenge as two ladies wanted to paint the rooster, one a poppy and the other a contemporary floral.  I will let the photos speak for themselves as to how it went.

 We also did a water color card, as our class bonus.

 Chicken Taquitos and chocolate dipped strawberries for our lunch. 

Recipe to follow photos





































































Chicken Taquitos


1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken 

1 C grated pepperjack or plain jack cheese or cheddar
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
Place about 3 tablespoons or so of chicken mixture on the lower third of a tortilla.  I roll it up as tightly as I can until about 2/3 of the tortilla is rolled up and then I trim off the rest, (keeps them a bit lighter)  I also trim the ends and then cut the rolls  in half.  It makes a nice size appetizer.

Roll up tortillas and place seam down on a baking sheet, not touching one another.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving. 

I just serve a bit of a Thai Chile sauce with them.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.