I’m traveling on the road for a family event, so I’m searching the email archives looking for things we might be able to share and enjoy. I haven’t tried this recipe, but it sounds and looks delicious. If you try it out and it works, let me know. My taquitos might be a little less spicy, because I’m not such a spicy girl, but you can hit it harder with the tabasco if you like.
Spicy Taquitos with Tabasco Dipping Sauce
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 medium onion, finely chopped
- 2 teaspoons ground cumin
- 1 cup cooked chicken, finely diced
- 1 cup cooked red or black beans
- 1 cup shredded Mexican-blend cheese
- 1 tablespoon green Tabasco® brand pepper sauce
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 teaspoon original Tabasco® brand pepper sauce
- 12 sheets frozen phyllo dough, thawed
Preheat oven to 425° F.
Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute.
Combine chicken, beans, cheese, Tabasco green sauce, salt, and onion mixture in large bowl; stir until well mixed.
Melt butter in small bowl; stir in original Tabasco sauce. Set aside half of butter mixture; keep mixture warm.
Place one sheet of frozen phyllo on work surface; brush with some butter mixture. Repeat with 3 more sheets of phyllo, brushing each sheet with butter mixture. Cut dough into 4 equal pieces (horizontally and vertically). Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1-inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.
Repeat process two more times to make 12 taquitos. Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.
Sargento’s helped me out with a recipe just perfect for Cinco De Mayo. You’ve got to try out their Artisan Blend – Authentic Mexican Cheese.
* 2 Tbsp. canola or vegetable oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 Tbsp. ancho or chipotle chili powder
* 1 Tbsp. chopped fresh thyme or 1tsp. dried
* 1/8 tsp. each: cinnamon, cloves, allspice
* 3 cups chicken stock or broth, divided
* 1 cup peeled chopped tomatoes or
1 (14.5 oz.) can diced fire roasted tomatoes, drained
* ½ cup (4 oz.) cashew butter*
* 2 chipotle chilies in adobe sauce from 7 oz. can
* 4 saltine crackers
* 1 rotisserie roasted whole chicken, skinned, boned and cut into chunks (4 cups)
* 12 large or 24 small Boston lettuce leaves
* 2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
* 1 ripe avocado, peeled, seeded, cut into chunks
Heat oil in a large heavy saucepan over medium heat. Add onion and garlic; sauté until tender, 6 to 8 minutes. Add chili powder, thyme, cinnamon, cloves and allspice; sauté 1 minute. Transfer mixture to a blender container; add 1 cup of the broth, tomatoes, cashew butter, chilies and crackers. Cover; blend until mixture is pureed and smooth, at least 1 minute. Return to same saucepan; add remaining broth; bring to a boil over high heat. Reduce heat; simmer, uncovered, 30 minutes or until mixture is reduced to about 3 cups, stirring frequently.
Combine chicken and 2 cups of the sauce in same saucepan; heat through. Add additional mole sauce to taste if desired. Spoon chicken mixture into centers of lettuce leaves; top with cheese and avocado. Refrigerate remaining mole sauce up to 5 days to serve with pork, beef or chicken dishes.
Last week Diana shared a story that brought back so many memories. It was about Easter with our Hungarian relatives, spefically, kolbasz. A hungarian sausage. I did a little hunting around and found a kolbasz recipe for those who are so ambitious they’ll rock the sausage makers.
This image is from Wikimedia Commons. I wish I found one that did justice to the kolbasz we enjoyed for Easter.
Enjoy – if you do make it, let us know what you think:
Authentic Hungarian Kolbasz
12 to 15 pound fresh pork
2 large onions
4 tablespoons of genuine Hungarian Paprika (no other will do for kolbasz!)
5 tablespoons black pepper
1 tablespoon Cayenne pepper
6 Cloves Garlic
5 tablespoons salt
1. Crush garlic and boil in 2 cups of water. Set aside.
2. Grind meat and onions together into a large pan. Add in seasonings and garlic water. Mix well with hands.
3. Stuff into sausage casings and tie off ends.
Cook as desired – usually parboiled and then browned in a frying pan on top of the stove.
Tweet this post!Diana
My grandfather’s parents were born in Ireland. My Great Grandfather came from Armagh, and my Great Grandmother from Donegal. I remember having St. Patrick’s dinner with my grandparents every year, sitting around the dining room table and always finishing off with a nice cake with green icing. My grandfather would try out his Irish accent again and we’d celebrate our ancestors. I remember Grandpa and his brothers enjoying each others company. They were a loud, noisy boisterous bunch and love to celebrate with whiskey or beer (sometimes both). They were also hardworking, very loving and very family oriented.
I make corned beef & cabbage for dinner every year, and though I can make it other times, I like to have it around St. Paddy’s and remind my kids where they come from.
I used Buff’s recipe (actually, it’s the same as I had been using – before he posted it).
However, I make a few changes.
I reduce the number of potatoes by about 3, and halve the number of carrots.
I add parsnips, turnips and celeriac(celery root).
I love the flavor the extra root vegetables add, it brings it up a notch.
Here are some other Corned Beef & Cabbage Dinners.
Glazed Corned Beef and Cabbage Three Ways – A little bit of an Asian flare to this one.
Corned Beef on the Smoker – The accidental hedonist puts it on a grill.
Corned Beef & Cabbage cupcakes – I don’t know if this is something I would try, but cupcake project goes for it.
Slow Cooker Corned Beef & Cabbage – One of my sister’s plans on doing it this way on Tuesday.Diana
My daughter had to work and didn’t have time or money to buy her father a gift for Father’s day. So I suggested that she make one of his favorite treats and then let him eat it. Usually she likes all the same things he does and then they both work on it. That means that neither is thrilled when the other finishes it off. She made him a big bowl of hummus, and some pita chips, and then let him have the whole thing as his father’s day gift. He loved it and is still loving it, since my daughter let him have it all. Since the first time we tried making our own hummus, we’ve never gone back to store bought. Hummus is so cheap and easy to make – once you get the tahini and delicious.Buff
OK…I can’t believe I haven’t posted this one yet. This is my favorite snack/appetizer. It’s spicy, but good spicy. Serve it up and watch it go. The preparation time is a matter of minutes and it’s a whole lot better than any store bought version. Last year, I showed my friend’s teenaged son how to make it and he makes it all the time.
- 1 14.5 ounce can of petite diced tomatoes
- 1/2 Vidalia onion – chopped
- 4-5 stalks of fresh cilantro
- 1 jalapeño – chopped fine
- 1 TBLSP ground chipotle powder
- 1 tsp lime juice
- Mix everything together.
- Serve with tortilla chips
- Salsa above
- 1 pound of Velveeta Mexican cheese or Velveeta pepper jack cheese – cut into 1 inch cubes
- In a microwavable dish, mix the salsa with the cheese.
- Microwave for 3-4 minutes and stir.
- Microwave for 3-4 more minutes and stir until smooth.
- Serve with tortilla chips
I didn’t think I would be making soup this late in April but we’ve had a cold snap. I just got home from walking the dog and freezing like an icicle. Time to de-thaw with my favorite soup; I have a pot on the stove right now!
This healthy soup is made up of inexpensive, simple ingredients and relies on spices and herbs for flavor. It’s adapted from one of my favorite cookbooks and has been in my cooking repertoire for years. (more…)Buff
This is one of my favorite recipes and it generally goes over pretty well, especially when the weather is not so great. Since it’s one of those foods that cooks all day, it permeates the house and makes you hungry for it all day — not IT — the food, you knucklehead. This is the food that forever converted my good friend, Renee, to eating spicy food. She loves it and that’s a great endorsement. I’m canning the bulk of this for her and for me sometime later!
If you want to serve this as a vegetarian meal, just don’t put in the sausage and remove a cup of the broth.Deb Ng
Gung hay fat choy! Happy Chinese New Year. This is a big occasion for my family, bigger than Christmas even. Normally we spend the day feasting with family under a red and gold backdrop!
Vitasoy has some great ideas for Chinese New Year fare, infusing Chinese and Italian flavors with their “Red, White and Green Pasta Dishes” created by Chef Jim Coleman host of PBS’ “Healthy Flavors.”
“Make a Chinese New Year’s Resolution to explore exciting new flavors and adventurous new uses for your favorite ingredients,” said Chef Jim Coleman, host of the PBS-TV ‘Healthy Flavors’ cooking show. “There is no reason to relegate Chinese noodles and pastas to traditional Chinese dumplings and stir fries! Chinese New Year’s is the perfect time to think outside the wok!”
Indeed, when I received the Vitasoy promotional packet, I couldn’t wait to try the recipe for the Chinese New Year Ravioli. It’s a creative dish, one that never would have occurred to me (but then I’m not a chef!) and it’s very tasty. The spinach and mushrooms didn’t appeal to my five year old, but my husband and I enjoyed it. I think it also makes a great dish for Valentine’s Day!
Here’s the recipe for Chinese New Year Ravioli: