Taquitos, Guacamole, and (cheater) Spanish Rice

TAQUITO RECIPE:

Ingredients

1 tablespoon olive oil, more for brushing rolled tortillas
1 cup chopped onion
2 cloves garlic, chopped
2 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro

chipotle sauce to taste
2 cups shredded cooked chicken meat
2 cups chicken broth
12 (6-inch) corn tortillas
1 cup cheese: shredded Monterey jack or cheddar

Method

Preheat oven to 425°F

Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika, salt and chipotle sauce. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

Bring the chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread about 2 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

GUACAMOLE 

Avocado lightly smashed

diced tomato

diced red pepper

chopped cilantro

salt & pepper

cumin

lime juice

mix it all together and just adjust the seasoning to your personal preference

SPANISH RICE RECIPE

(I use a rice cooker)

Mix rice with some fresh salsa. Add chicken broth to the max line for the amount of rice you are cooking. Easy and quick 'Spanish" rice

Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)