I had this salad at a friend's house over Memorial Day weekend - SO GOOD!! This is now my new favorite salad!
(Recipe found in cookbook called, "Stir, Laugh, Repeat")
1 pineapple, peeled, cored, and chopped into small pieces (or 3, 20-oz cans chunk pineapple, drained)
1 cup flaked coconut
2 kiwi fruit, peeled and chopped into small pieces
1 can frozen pina colada mix (Bacardi is the best brand - it's thicker than the others)
Mix everything together. Refrigerate at least 2-3 hours so the flavors can blend.
You can add - strawberries, seedless grapes (red & green), or blueberries. The only fruit not to add is cherries because their flavor will overpower the other flavors.
Salad can be served over cake or ice cream. It's also great over cottage cheese.
Wednesday, June 30, 2010
Friday, June 11, 2010
Chicken Pesto Pasta
Another new recipe...and another yummy hit! This was fabulous. Note that it is better fresh. The leftovers tend to get clumpy.
Chicken Pesto Pasta by Make and Takes
(go to the link for more pics and tutorial)
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
Chicken Pesto Pasta by Make and Takes(go to the link for more pics and tutorial)
Recipe for Chicken Pesto Pasta – makes 4 servings
- 3/4 cup heavy cream
- 1/4 cup pesto – in the summer I make it with Homemade Basil Pesto
- 1/4 cup grated parmesan
- salt and pepper to taste
- 1/2 box cooked pasta – we’ve got bowtie
- 3 cups cooked chicken shredded or cubed
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
Baked Creamy Chicken Taquitos
I have been trying a lot of new recipes lately. This one was a hit with everyone...even ALL my kids! Surprise, surprise! They were a snap to make also since I used canned chicken from Costco. Love that canned chicken.
Chad grew up eating taquitos but they are so bad for you. I love this recipe since it makes them so much healthier!
Baked Creamy Chicken Taquitos by Our Best Bites
(go to the link for more complete pictures and tutorial)
Chad grew up eating taquitos but they are so bad for you. I love this recipe since it makes them so much healthier!
Baked Creamy Chicken Taquitos by Our Best Bites(go to the link for more complete pictures and tutorial)
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)
small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)
small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!
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