Home Maid Simple
Simple Living and Eating
Well, a crock pot of burnt Cherry Butter later, and I decided to try something safe - bread in the bread machine. It shook itself right off the table, and someone unplugged it before the bake cycle. I saved it in the oven, but I was a bit nervous to make anything else on Tuesday.
Thankfully I had a successful dinner Tuesday night with Hezzi-D's Bruschetta Chicken Pasta. Thank you Heather for a yummy recipe on a crazy day.
We've been craving some Mexican lately, and I've felt some inspiration from some Taquito Recipes I found on past Foodie Friday's. These Chipotle Lime Taquitos turned out quite nicely, and the kids even enjoyed them.
Chipotle Lime Taquitos
1 can refried beans
1/2 cup Mozzarella Cheese
1/4 cup Parmesan Cheese
1 tsp Wildtree Chipotle Lime Rub (more or less depending on how spicy you like it)
1 1/2 cups Mozzarella
3 Roma Tomatoes, chopped (optional)
2 ripe avocados
Mix the guacamole according to the directions on the seasoning. Set aside in the fridge.
Preheat oven to 350 F. Grease a 9x13 pan with cooking spray.
In a medium bowl, mix the beans, 1/2 cup mozzarella, Parmesan, and chipotle lime rub.
Working with 2 at a time, microwave the corn tortillas for about 1 minute. Place a heaping spoonful of the bean mixture on one side of each tortilla. Roll the tortilla, and place in the prepared pan. Repeat with the rest of the tortillas. Once the pan is full, top with the rest of the mozzarella.
Bake for 25-30 minutes, until cheese is melted.
Enjoy with Sour Cream, Guacamole and fresh chopped tomatoes
Poppy Sesame Vinaigrette tossed with Greens, Cranberries, Chicken and More
from Nancy's Daily Dish
Sometimes after a lot of hearty winter meals, a salad is the perfect meal.
This is the perfect hearty breakfast for cold mornings.
Orange Juice Smoothie