Tacquitos, BAKED! Not fried.

Now, I cannot take credit for this fantastic recipe, nor vouch for it's tastiness.  But don't click out of this window so fast!  These crispy, warm tacquitos can be filled with chicken or beef and dipped in your choices of sour cream, guacamole, and salsa. Getting hungry yet?

RANDALL SCALE:
Grocery........................ under 10 bucks
Skill Rating.................. a sinch
Serving Size................. 2 people, but you can double everything.
Prep Time................... 30-45 minutes
    
Ingredients:

• 1 large chicken breast or 12 oz. roast beef cooked and shredded
• 1/2 cup finely shredded cheese (Costco has a good Mexican blend)
• 1 teaspoon Knorr Tomato w/chicken bouillon. This is a favorite spice blend that is highly favored with Mexican cooking. It is Knorr Caldo de Tomate, or Tomato Bouillon with Chicken Flavor. Powdered form prefered. There is a 35 oz. size at Walmart for around $5 or smaller bottles for around $3. This can be used in enchilada sauce, Mexican rice, chicken tacos etc...
• 1/2-1 teaspoon chili powder (you decide the spiciness)
• 1/4 teaspoon onion powder
• 1/2 small onion, diced, cooked
• 18 corn tortillas
• Oil spray

Prepare:
Chicken version:
Cook chicken as desired, then shred.
Beef version:
The beef that I used was canned from Costco. 12 oz. Roast Beef (brisket)

1. Add to meat: bouillon, cheese, onion and spices.
2. Put 6 tortillas on microsafe plate and cover with plastic wrap. Microwave at 100% for 1 minute.
3. Lightly spray a baking sheet.
4. Put 2 T. of meat filling (in a line) on one end of tortilla.
5. Lift edge of tortilla up over the filling. Press down and pull back, making a tight 'log.'
6. Roll all the way to the other edge and put seam side down on baking sheet.
7. Continue with other tortilla shells, repeating the process.
8. Lightly spray tops of tacquitos with oil spray.
9. Bake in 375 degree oven for 15-20 minutes.

*Best enjoyed served with salsa, guacamole, and sour cream.*

having a heart made to worship him

resolutions don't have to taste bad.

During the dreary month of January, I often find it difficult to come up with new recipes.  Bogged down with new resolutions, new classes, and cloudy skies, it's hard to be creative. But why despair?  One can eat healthily (if that's a word) and happily, with bright flavors with or without the cooperation of the weather. Drum roll please. The highly favored and famous 1905 salad, origin: The Columbia. It offers protein, tons of flavor, and healthy digestion!  What could be better, other than this simple fact: it stands alone! No entree necessary, it is the main course! Literally! Enjoy, but don't count on intimate conversation once consumed.

RANDALL SCALE

Grocery.............................$20.00

Skill Rating.......................easy peasy

Serving Size......................4-6 persons

Prep Time.........................20-30 minutes

Salad Ingredients

• ½ head iceberg lettuce (you can substitute spinach, romaine)
• 2 ripe tomatoes, cut in eighths (our family omits this, personal pref.)
• ½ cup Swiss cheese, cut in julienne strips
• ½ cup ham, cut in julienne strips (or turkey or shrimp)
• ¼ cup green Spanish olives, pitted
• 2 teaspoons grated Romano cheese

Salad Dressing Ingredients

• 1/8 cup white wine vinegar
• ½ cup of your best best extra extra virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon oregano
• 2 teaspoons lemon juice

Prepare:

1. Toss together all salad ingredients in a bowl, except Romano Cheese.
2. Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk.
3. Add olive oil, gradually beating to form an emulsion.
4. Stir in vinegar and lemon juice and season with salt and pepper.
5. Add dressing to salad and toss well.
6. Add Romano Cheese and toss one more time.

*Best enjoyed among friends who enjoy a stearn kick in the mouth*

last minute dinner reservations?

So, the other night I was a little low on grocery supplies. I peared into the empty refrigerator and found zuchini, garlic, and chives. In the pantry I found the all time staple of rice pilaf. What to do what to do? Then, it hit me. HOMEMADE CHINESE! So I quickly toasted the pilaf with extra butter and lemon juice like I've seen so many times with Asian Cuisine. Then I continued to cook the rice to the box's instructions. Then I pressed the garlic, diced the chives, and sliced the zuchini. I sauteed the veggies all together with lemon, water, and soy sauce dribbled about until the zuchs were nicely browned. Then I mixed it all about, heated it together, and topped each rice bowl off with two sweetly stolen fortune cookies from a previous actual asian cuisine encounter. Simple, off the cuff and quite successfully pulled off if I do say so myself. Enjoy this simple save and impress the fam for about 5 buckaroos!

It Warms The Soul.....

Oh where do I begin. This has become such a staple in my home during those "winter days" we have here in Florida. It is just so yummy and savory - not to mention filling. It is perfect topped with sharp cheddar, cilantro, tortilla chips, and a little sour cream if one prefers. Enjoy this recipe and enjoy the chilly breezes coming through the windows soon!

RANDALL SCALE:
Grocery.............. $15.00
Skill Rating........ medium, lots of stovetop involved!
Serving Size...... 2-4 people for days and days
Prepare Time... 1-2 hours (allow soup to heat though)

Ingredients: (I usually double this recipe, you will need a LARGE pot)

• 5-6 Boneless Skinless Chicken Breasts
• 28 oz. Tomato Puree - very important, not minced or diced
• 40 oz. College Inn Chicken Broth
• 1/2 lb. of frozen corn (guesstimate half a bag)
• 1 can regular black beans
• 1 generous bunch of cilantro (use 3 when I doubling the recipe)
• Minced Garlic (or fresh, just takes longer)
• Salt & Pepper
• Garlic Salt
• Sugar
• Optional Toppings:
• Shredded Cheddar (don't leave this out, please)
• Tortilla Chips
• Sour Cream
  

Prepare:

1. Cube chicken breasts and cook in olive oil coated pan.
2. Season with salt and pepper, garlic salt, and 4-5 heaping tablespoons of minced garlic.
3. Trim cilantro well, do not leave any stems. Mince.
4. In very, very large pot empty contents of tomato puree, broth, beans, and corn.
5. Add cooked chicken to pot and put on high on stove.
6. Taste. Add salt & pepper if desired. I usually add a teaspoon or two of sugar here.
7. Allow soup to come to boil.
8. Once soup comes to a rolling boil, add trimmed/minced cilantro. DO NOT FORGET THIS STEP!

*Best enjoyed while watching Elf, White Christmas, or
Christmas Story surrounded by family, friends,
open windows, and a fireplace lit to a dull roar.*

Warm, Frosty, Sweet, Doughy.... Need I say more?

I visited IKEA this weekend and had (yet again) another incredible cinnamon roll. Since this occasion, I have decided that when I have a free day, I will make HOMEMADE gargantuan cinnamon rolls to blow the Swedes out of the water. Granted, IKEA's are fantastic, I am determined to master the art of said delicacy. Hence, the blog. Upon surfing the web to extinguish this need, I stumbled upon this recipe through a cute and tidy little blog entitled Inside A Black Apple and have included the link from which this sinful desert was nabbed. Enjoy! Oh and for those health nuts out there, sorry for the temptation!

RANDALL SCALE:
Grocery.............. $8.00 (other ingredients common)
Skill Rating........ a sinch, kiddos can do it!
Serving Size...... 2 people for 2 days (unless you are insane)
Prepare Time... less than 1 hour

Ingredients:

• 1 egg
• 1/2 C warmed milk
  
• 2 tablespoons melted butter
• 2 teaspoons vegetable oil
• 2 1/4 c flour
• 1/2 teaspoon salt
• 1/4 c white sugar
• 1 1/4 teaspoon yeast
• 1/4 c brown sugar
• 2 tablespoons soft butter
• hearty amounts of cinnamon (adjust to your tastes)

Icing Ingredients:

• 2 tablespoons soft butter
• 3-4 tablespoons cream cheese
• 1/4 teaspoon vanilla
• pinch salt
• 1/2 c confectioner's sugar

Prepare:
1. Set out butter to come to room temp!
2. Gather ingredients.
3. Fling all of your dough ingredients into a bowl, mixing thoroughly.
4. When you can pat it into a ball, put it back into the floured mixing bowl and let it rest for 15 minutes.
5. If you're going to bake them immediately, pre-heat the oven to 400.
6. After it has rested, come back to your dough and roll it out into a rectangle on a floured surface.
7. Take your allotted softened butter, and spread it across surface with a spoon or spatula.
8. Then sprinkle liberally with cinnamon and brown sugar.
9. Roll up into a roll, and then slice.
10. This is where you must decide whether or not to be insane. You can form this batch into two enormous rolls, or 4 smaller, more sane ones. I recommend the sane route. The huge ones are lovely and impressive to look at,  but they have trouble cooking to the center thoroughly, and quite frankly, might send you into a sugar coma.
11. Now, when you have your buns, you can either pop them into your preheated oven (using a greased pan) or, and this achieves slightly better results, put them in the refrigerator overnight and bake them the next
morning. Either way, you want to bake them for around 15 minutes (or slightly more if you made the huge ones).
12. Then, whip together the few frosting ingredients, and spread over the warm rolls when they emerge from the oven. ENJOY THESE BABIES!

Salty & Soft with a Side of Mustard!

I don't know about you, but I cannot neglect the aroma of soft pretzels wafting through the mall. It is the most appetizing smell, and yet the most overpriced appetizer. So, what is the solution to such a delectable and unquenchable desire? Make it yourself! And so I did with the help of food network's online recipes. YUMMO!


Randall Scale
Grocery.............. $3.00 for yeast (other ingredients common)
Skill Rating........ a sinch, kiddos can do it!
Serving Size...... 1-2 per person for 6
Prepare Time... 2 hours, (resting time for dough involved)

Ingredients:

• 1.5 cup warm water
• 1 Tablespoon sugar
• 2 teaspoon Salt
• 1 packet of yeast
• 4.5 cup flour
• 2 onces butter
• 1o addit. cups water
• 5 Tablespoon baking soda (2/3 cup)
• Course Salt (for topping) *optional*
  

Prepare:
1. Combine 1.5 cups warm water, sugar, salt and yeast.
2. Add room temperature butter and flour (a cup at a time)
3. You may need to add a little more water to this mixture.
4. Allow to sit for 40 minutes.
5. Combine 10 cups of water and baking soda in a large, stove-top safe pot.
6. Boil combination.
7. Drop pretzels into boiling water one at a time for 1 min 5 sec on each side.
8. DO NOT ALLOW PRETZELS TO SIT FOR MORE OR LESS TIME! They will toughen up or be too doughy if you are not accurate!
9. Once all pretzels have been dipped, place on oven-safe and greased cookie sheet.
10. SALT SALT SALT the pretzels; course salt works best but granulated will do.
11. Bake on 450 for 12-14 minutes.