Now that fall is here it is time to overindulge in the pumpkin recipes. This quick dinner of Taquitos gives you some extra time to prepare Pumpkin Scones. The scone recipe is adapted from Food.com and is a healthier copycat of a version you can buy at Starbucks.
In a large bowl add all dry ingredients except butter and stir to combine with a whisk.
Using a pastry blender or 2 knives cut butter into the dry ingredients until is is a crumbly mixture and no butter chunks are visible.
In a separate small bowl whisk together pumpkin, the egg and cream. Add liquid ingredients to the dry ingredients and stir with a spatula just until ingredients are combined.
Using a muffin scoop form 12 scones onto your prepared baking sheet. Bake in the centre of the oven for 13-15 minutes or until the scones become golden brown. Cool on the baking tray.
In a small glass measuring cup combine 1/2 cup icing sugar with 1 T cream. Pour/drizzle the glaze over your scones on the baking tray and let sit until icing is dry. Enjoy!!
If preparing just before dinner then preheat your oven to 400 degrees.
Spray or using a pastry brush coat a large baking sheet with oil.
In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
In the same bowl mix in green onions, chicken and cheese.
Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
Bake for 15-20 minutes or until the ends are golden brown.
Serve with salsa and/or guacamole and a side of vegetables.
Have your friends over for a barbecue this weekend and enjoy this easy prep ahead meal. Mix up the bruschetta topping, marinate the chicken and make the bean salad during the day. Serve with an appetizer of chips, salsa and guacamole then get your friends to bring a dessert. Entertaining can be easy and stress free.
In a large ziploc bag add all marinade ingredients.
Cut chicken into 3 cm pieces so they are ready for the skewers and add to the prepared ziploc bag. Massage the chicken in the bag until all pieces are coated.
Store chicken in the refrigerator for 4-6 hours. Soak the skewers in cold water for 1 hour. Add chicken to the skewers and discard any leftover marinade.
Preheat barbecue to high heat. Reduce heat to low and place chicken on the grill for 6-8 minutes per side until cooked through and the internal temperature reads 170 degrees.
Peel and dice mango into 1 cm pieces, amounting to at least 2 cups. Then dice the sweet bell pepper approximately the same size. Finely chop the jalapeno pepper and the fresh cilantro as small as you can make them.
With scissors finely slice the green onions. Zest one lime and then juice the remaining limes for a total of 3 tablespoons.
Mix all ingredients in your bowl or container. Add any additional salt if needed. Refrigerate until serving.
Combine all ingredients in a medium bowl or container and refrigerate up to 8 hours.
Slice the baguette and spread onto a baking sheet. Brush lightly with olive oil.
Toast the bread at 350 degrees for 5-10 minutes.
When you are ready to serve the bruschetta top the bread with the tomato mixture and set your oven on broil for 2-4 minutes. Keep an eye on the oven when broiling as the bread will toast quickly.
Many Mexican dishes are everyday favourite recipes in our house but for Cinco de Mayo it is an excuse to introduce some celebratory Margarita Cupcakes to the meal. The cupcakes are paired with easy Chicken Tacquitos in this post for a weeknight meal on Thursday May 5th. If you have a little more time try some Chicken Fajitas or Chicken Tortilla Soup.
Preheat oven to 350 degrees and place 12 paper liners in a muffin pan.
In a medium bowl whisk together dry ingredients and set aside.
In a glass measuring cup add zest and juice of 1 1/2 limes, 2 T of tequila if using and 1/2 teaspoon vanilla. * Now pour enough milk into the cup to reach 1/2 cup of liquid. Set aside.
In a large bowl using an electric mixer beat butter and sugar on medium high until light in colour approx. 5 minutes. If you have a stand up mixer use the paddle attachment.
Reduce speed to medium and add eggs one at a time scraping down the bowl after each addition.
On low speed add 1/3 of the flour, then 1/4 cup of the liquid ingredients, 1/3 cup flour, remaining 1/4 cup liquid and then the remaining flour. Mix only just until combined. Then fully stir a few times with a spatula to ensure batter is fully mixed.
Add batter to your prepared muffin pan using a muffin/ice cream scoop. Bake for 20-25 minutes unitl the cupcakes are slightly golden and a toothpick comes out clean. Set aside on a wire rack to cool.
To make the frosting beat butter on medium high speed until it lightens in colour approximately 5 minutes. Then reduce speed to low and gradually add the icing sugar, scraping down the bowl as needed. Add salt, lime juice and tequila if using or vanilla.
Make sure you wait until the cupcakes are cool before you ice them. They are best served at room temperature but leftovers can be refrigerated.
This recipe of Coconut Brasied Chicken with Chorizo and Potatoes has been adapted from an article in Food & Wine Magazine. The changes make the meal a familiy friendly version. I like to serve it along side broccoli or green beans.
Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.
Chicken Tikka Masala can be an alternative to Butter Chicken when you are craving Indian Spices. This recipe has been adapted from Curry Stand Chicken Tikka Masala Sauce from All Recipes.com.
In a small bowl prepare garlic and measure out spice mixture, set aside. In another small bowl put finely chopped onions. Now chop your chicken into bite sized pieces.
In your non-stick 12 inch skillet heat oil over medium high heat.
Add 1/2 chicken and sprinkle with 1/4 teaspoon curry powder. Cook chicken until it is a nice caramel colour - approximately 5 minutes, stirring when needed. Chicken does not need to be cooked through at this point. Remove, set aside on a plate and repeat with remaining chicken.
In the same pan melt 2 tablespoons butter. Saute onions for approximately 5 minutes until transulcent and soft. Turn heat down to medium if onions are browning quickly.
To the onion mixture add garlic and spices. Continue stirring until garlic is cooked and spices are fragrant about 2 minutes.
Stir in tomato passata and reserved chicken and simmer for 10 minutes.
Add all remaining ingredients; cream paprika and sugar and simmer the sauce for 30 minutes until chicken is cooked through and sauce has thickened. Taste and add an additional 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt and/or 1 teaspoon sugar if required.
Indulge in a lighten version of a creamy alfredo sauce with added spring vegetables. Creamy Spring Pasta is perfect made with leftover chicken from the Greek Chicken on the barbeque. This dinner is best made just before eating and can include a variety of vegetables you have on hand. The recipe has been adapted from Cooking Light.
BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.
Set the spinach in a strainer over a bowl to defrost and drain ahead of time or defrost in a glass measuring cup in the microwave then set in a strainer to drain.
In a large pot of boiling water cook fettuccine as per package instructions until slightly al dente. Reserve 1/2 cup of the pasta water for the sauce. Rinse pasta under cold water to stop cooking and toss with 1 teaspoon melted butter to ensure that it does not stick together.
In a large frying pan or brasier melt 1 tablespoon of butter and sauté garlic for 1 minute. Mix in pasta water and cream cheese with a whisk until melted and smooth.
Combine chicken broth and flour in a measuring cup and whisk with a fork until flour is dissolved and add to the sauce.
When sauce has thickened turn off the heat and add the cheese stirring until melted and then add the cream, salt and pepper. Taste and season additionally if necessary.
Stir in chicken, spinach, peas, parsley and pasta. Prepare to take your dish home for a quick reheat.
Option: Toast breadcrumbs in a frying pan with a bit of butter and sprinkle as a garnish on served pasta.