Latin Crock Pot Chicken

I really try to have at least one crock pot meal a week for our busiest day. It's nice to have dinner ready to go whenever you need it! I found this recipe on Fabulously Delicious and it sounded yummy, was healthy, and I could throw it all in the crock pot...awesome!

Ingredients:
1 tablespoon olive oil
1 lb. chicken thighs salt and ground black pepper to taste (I used 1 large chicken breast)
1/2 cup loosely packed cilantro leaves, divided
1 large sweet potato, cut into chunks
1 red bell pepper, cut into strips
(I added in 1/2 red onion, cut into thin slices)
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup chicken broth
1 cup hot salsa (I'll use medium next time, it was a little too hot for the kiddos)
2 tsp. ground cumin
1/2 tsp. ground allspice (I used Goya multipurpose seasoning)
3 large cloves garlic, chopped
lime wedges, for garnish
rice and tortillas

Directions:
1.Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

Greek Orzo (or Brown Rice)

This salad from Taste Buds was SOOO delicious and a perfect lunch to make and have on hand during the week. I used brown rice instead of the orzo to keep it gluten-free and also threw in some chicken to add a little protein and help feel me up. I LOVE it and can't wait to go eat more today!!!

Ingredients:
1 cup uncooked orzo (or 3/4 cup brown rice)
1/2 cup diced cucumber; seeds removed
1/3 cup diced red onion
1/3 cup fresh minced parsley
3 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup diced tomato
1/2 cup crumbled feta cheese (I used reduced fat)
1/4 cup chopped, pitted Kalamata (or black) olives (I left these out)

Directions:
Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)

Rumbi Rice Bowls

I have never been to Rumbi, but when I saw this recipe on Favorite Family Recipes I thought it looked really delicious and was intrigued by the combination of flavors and ingredients used. Her picture looks much more appetizing than mine though - I was in a hurry so I used my food processor to chop all the veggies, which left much smaller pieces. In my opinion the sauce makes this meal! I loved the rice and the chicken and veggies are just ok, but when you combine the two together and top it with the sauce it is heavenly! Loved it!!!

Ingredients:
1 Tbsp. vegetable oil (I used canola)
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (I used pre-cooked and chopped chicken, like I said, I was in a hurry)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side.

*Hawaiian Coconut Rice with Red Beans aka Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (I used light)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. teriyaki sauce
1 tsp. soy sauce (I used low sodium)
2 tsp. chili garlic sauce (aka: sriracha)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine teriyaki sauce, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (I just realized I didn't even cook mine, I just mixed it in a bowl and poured it on top and it was great)

Bunny Buns

My oldest saw this recipe a few weeks ago in the Friend magazine and has been begging to make them ever since. We finally squeezed it in this past weekend just in time for Easter. The dough itself isn't actually sweet, so I actually preferred them without the glaze as a dinner roll. The kids, of course, LOVED them frosted though! It was a fun little activity that we'll be sure to repeat next Easter!

Ingredients:
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted
Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Directions:
1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Cool and Crunchy Chicken Tacos

I recently hosted a Pampered Chef party and the consultant gave me an old Season's Best recipe book (from spring/summer 2010). These tacos were inside and were soooo good! I loved the chicken mixture in combination with the cool mango and avocado salsa. Every member of the family loved them!

Ingredients:
12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups/500 mL shredded)
1-2 limes, divided
1/2 cup mayonnaise
2 tsp ground cumin
1/4 tsp cayenne pepper
3 cups diced grilled chicken breasts (I used 2 cans)
1/2 small jicama (my store didn't have, so I left out)
1 small mango (I used 2)
1/2 cup loosely packed fresh cilantro
1/4 tsp (1 mL) salt
1 large avocado, peeled and sliced

Directions:
1. Prepare taco shells according to package directions; set aside.
Shred lettuce. Zest limes to measure 1 tsp. Juice limes to measure 3 tbsp. Place zest, 1 tbsp of the juice, mayonnaise, cumin and cayenne pepper in bowl; mix well. Spoon about 1/3 cup of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well.
2. Peel jicama and mango. Slice jicama and mango into 1/4-in. strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in bowl; mix well. (I added the avocado right into that mixture)
3. Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado. Trim corner of sauce-filled bag; drizzle over tacos.

Chicken Veggie Noodle Bowl

So, it's been a little more challenging finding recipes that sound tasty AND are healthy. The May 2011 issue of Family Circle had quite a few that fit the bill though and this was the first one I tried. It was awesome- light but still flavorful. I only wish I had been able to find bok choy (I went to two stores and niether had it), but maybe next time I can get it! I gave the kids theirs on spaghetti noodles and Mike and I ate ours on Jasmine rice, it was a winner both ways.

Ingredients:
* 1 cup reduced-sodium chicken broth
* 2 tablespoons light soy sauce
* 2 tablespoons cornstarch
* 1 tablespoon hoisin sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sriracha (chili-garlic sauce)
* 2 tablespoons vegetable oil
* 3/4 pound uncooked chicken tenders, each cut into 3 strips (I used 1 large chicken breast)
* 1 1/4 pounds bok choy, trimmed, rinsed and cut into 1-inch slices (couldn't find, so left out)
* 1 large onion, peeled and sliced
* 3 cloves garlic, peeled and sliced
* 1 pound snow peas, strings removed
* 3 sweet peppers, cored, seeds removed and cut into 1/2-inch strips (I had half each of a red, orange, yellow and green pepper in the fridge and used those)
* 6 ounces soba noodles, cooked following package directions (didn't find so used spaghetti noodles and jasmine rice)
* 2 teaspoons sesame oil
* 1/4 cup sliced scallions

Directions:
1. In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar and sriracha sauce. Set aside.
2. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon oil and stir-fry chicken for 3 minutes or until no longer pink inside. Remove to a plate and reserve.
3. Add remaining tablespoon oil to skillet along with bok choy, onion and garlic; stir-fry 3 minutes. Add snow peas and peppers and stir-fry 4 minutes or until vegetables are crisp-tender. Cover part of the time.
4. Stir in reserved sauce and chicken. Bring to a simmer and cook until sauce starts to thicken, about 2 minutes. Turn off heat.
5. Transfer to a large serving bowl and stir in the cooked noodles and sesame oil. To serve, spoon into individual bowls and garnish with scallions.

Coconut Nest Cupcakes for Easter

I saw these adorable little guys on The Recipe Club and knew I had to try them! They were soooo good! I doubled the recipe and ate way too many, but we shared lots of them too :-). They weren't even hard to make, especially since I used store bought frosting (I have bad luck with frosting), but they look super impressive. The kids LOVED helping with them and then eating them when we were finished.

Ingredients:
8 oz cream cheese, softened (when I doubled I used 1 regular and 1 lowfat)
1/4 cup oil
2 eggs
1 cup water
1 boxed white cake mix
1 tsp vanilla

1 can cream of coconut (I found a Goya can of these in the international aisle of our grocery store)
prepared whipped cream (I used a tub of Duncan Hines fluffy cream cheese frosting)
2 cups toasted coconut
1 bag candy eggs

Directions:
In a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.
bake at 350 degrees for 18-22 minutes.

Pour cream of coconut into a small bowl. stir until all combined.
while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.
let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.

my crazy helpers :-)

Bahama Mama Tortilla Soup

I found this recipe on The Recipe Club and was so excited to try it despite our warm weather. It was sooo delicious! Even all three of kids wanted seconds (even though they mostly drank the yummy broth). It offers such a unique blend of flavors and is healthy too (and it comes together really quickly, especially if using canned chicken). Definitely a new favorite for me!

Ingredients:
3 boneless skinless chicken breasts (I used 1 can chicken)
8 cups chicken stock
1 cup matchstick carrots (I just sliced carrots)
1/3 tsp. ground allspice
1/2 tsp fresh thyme, chopped (I used 1/4 tsp dried thyme)
1/8 tsp ground cinnamon
1 TBSP fresh ginger, minced
1 TBSP minced fresh garlic
1 cup chopped roma tomato, juices drained off
1 cup coconut milk (I used light)
1 cup shredded mozzarella cheese
1/4 cup chopped cilantro
tortilla strips
limes, cut in wedges
salt & pepper to taste

Directions:
Lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.
In a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilantro. heat through but DON'T BOIL. add salt & pepper as needed. (I also added the cheese at this time and it seemed to work pretty well, we had a few cheese globs, but they were yummy too :-)
Ladle into bowls & top with tortilla strips & a lime wedge.

Chicken Enchilada Pizza

Not a great picture, but this Pampered Chef recipe is SOOO good! My mom made it for our family get together on Sunday and it is delicious! Lots of cheesy goodness, with the great flavor of the salsa and the fresh veggies, all on top of a crispy pizza crust - you can't go wrong :-)!

Ingredients:
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1/2 medium onion
1 jalapeño pepper
8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
1/2 cup (125 mL) mild green taco sauce
3 garlic cloves, pressed
1/2 cup (125 mL) grape tomatoes
1/2 cup (125 mL) loosely packed fresh cilantro

Directions:
1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.
2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Crash Hot Potatoes

We were planning on having ham last night, since I had a coupon that expired this week, and I had a vague memory of seeing these potatoes somewhere. It took a little bit of searching, but I should have known something so delicious would be found from The Pioneer Woman Cooks. I L-O-V-E potatoes, especially crispy potatoes and these were awesome! Since you boil them first, you don't have to worry about them not being all the way done and they get deliciously crispy. YUM!

Ingredients:
* 12 whole New Potatoes (or Other Small Round Potatoes) (I used red)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste (I made these last minute, so just used salt and pepper)

Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Chicken and Black Bean Enchiladas

I made these into an enchilada casserole since I was using corn tortillas (they are small and I figured they would just fall apart anyway), but I really loved that everything was in one dish...including the beans and rice. The original "recipe" is below and came from Jamie's Cookbook. Preston had THREE helpings of it...they were small, but still, that is success in my book!

Ingredients:
1 can black beans, drained and rinsed
2 cups chicken breast, cooked and shredded (I used 1 can chicken)
8 oz pepper-jack cheese, shredded (I used 2% cheese)
2 cups COOKED white or brown rice (I had leftover onion rice and used that)
10 flour tortillas (I used about 15 corn tortillas)
1 red onion, chopped
(I also added chopped cilantro!)
28 oz medium green chile enchilada sauce (I didn't use the entire can)

Note from Jamie: this is more of an ingredient list with approximations of amount than an exact recipe; how much you need will vary by how much of each ingredient you use in each tortilla. You can sprinkle any extra cheese and onions on top. Or if I use too much cheese in each, I add some cheddar cheese or a jack cheese blend on top.

Directions:
Preheat oven to 350. Layer rice, beans, chicken, onions and cheese in each tortilla and roll. Pour enchilada sauce over tortillas. Bake at least 30 minutes, until hot and bubbly. In my opinion, the longer the better because the onions get tastier the longer they cook.
(I put a little sauce in the bottom of 9x13 dish and then tore up corn tortillas to cover the bottom. Then layered rice, beans, chicken, onions, cilantro, cheese and a little sauce. Tore up more tortillas and repeated. One last layer of tortillas and then poured sauce to cover and baked for 45 minutes.)

San Francisco Chops

 

We love any meal that is served on top of rice, so I was excited to try this recipe from Mel's Kitchen Cafe. The meat was so tender and I loved the subtle flavor. It was a hit with the whole family!

Ingredients:
2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

Directions:
In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. (Mel says this is a MUST!) Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Serve the tender chops over rice and garnish with green onions, if desired.

Sweet Potato Foil Pack Taco

I saw this recipe from Perrys' Plate on the menu over at Cassie Craves this week and thought it sounded delicious and nutritious! You could make them meatless too and they would be just as tasty. I love savory sweet potatoes and was surprised at how good the combination of their flavor with the taco meat and beans was. These are the healthiest "tacos" around :-)!

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.

Sour Cream Chicken Enchiladas

image and recipe from Homesick Texan

I LOOOOOVED these enchiladas! I didn't have my camera though, so I didn't get a picture of my own, but I will definitely be making them again...and soon! The sauce is creamy and tangy and delicious! Yum! I wish I had more left to eat tonight :-(!

Ingredients:
For the filling:
Four boneless, skinless chicken breasts (I used 2 cans chicken)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (about 3/4 of a cup)
For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour (I used cornstarch)
2 cups of chicken broth
2 cups of sour cream (I used light)
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste
For the enchiladas
12 corn tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Directions:
Preheat the oven to 350 degrees.
(skip next step if using canned chicken)
Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again.
While the chicken is baking, in a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.
If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
(I just heated my tortillas in microwave)
Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (approx).
Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.
Serve topped with chopped cilantro. Makes 12 enchiladas.

Quick Brazilian Cheese Rolls aka: Pao de Queijo

When I went to Our Best Bites looking for dinner recipes this week, these little rolls were at the top of their site, screaming out at me "Gluten-Free"! I had to try them and I have HAD to make them every night this week...seriously. They are simple, tasty, and like I said, Gluten-Free. YUM!

Ingredients:
1 large egg
1/2 cup milk (I have used whole and 1% and both worked great)
1/4 cup canola oil
1 cup tapioca flour, no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese*, preferably medium or sharp (I have used regular and 2% cheese and both worked!)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I've used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you'd like to add. Try rosemary and or garlic powder.
(I have been sprinkling some garlic powder on top and love it!)

Directions:
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn't non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don't re-heat well so I recommend making and eating fresh.
(they say they get 16-18 muffins, but I only got about 10...maybe my muffin tin is bigger?)