Chicken Taquitos

If there is a standard Tex-Mex meal that I do not love, I have not found it yet. Enchiladas (beef, cheese, chicken), tacos (crispy, soft, puffy, meatless, beef, chicken, pork), chalupas (a modified version of tacos), tamales (meatless, beef, chicken, pork), burritos (meatless, beef, chicken, pork), chimichangas, etc.... Of the mentioned items I have never made a chimichanga nor its smaller version: flautas/taquitos. Why? Mostly because I detest frying foods.

Flautas/taquitos differ only in tortilla, one is a flour, the later is corn. They are both delicious but I prefer corn tortillas over flour. If I want fried flour tortillas, then I want them in the form of sopapillas served with not cinnamon sugar but with honey such as these found here. Which reminds me, I have not made sopapillas in years and am gonna have to introduce these sugary puffs of heaven to the teen counterpart. Anyways as I was saying if I have to chose flautas vs taquitos I would rather taquitos. Setting aside my detest for frying foods, Chicken Rolled Tacos with Avocado Salsa was too tempting to not attempt.

Modifications Made:
The video was more complicated than the actual recipe. Three chicken breast were boiled in seasoned chicken broth until cooked. Seasonings were one teaspoon each of garlic, comino, chili powder, onion and one cube Tomate de Pollo. Once cooked, the breasts were shredded and returned to the broth to cook until water evaporated further infusing the seasonings into the breast meat. Unlike the video, corn tortillas were used not flour but the same cooking method was followed. Upon placement of taquitos on paper towel lined cookie rack to dry, a sprinkle of salt was dashed across both sides.

Scaled for Likability: Great
It is a good thing that I despise frying foods as much as I do otherwise I could see taquitos being added the menu rotation way to often. With that being said, they are for certain be added to the T&T recipe list, just not the weekly or monthly schedule. Served warm, not fresh out of the grease, with sour cream, avocado cream sauce, guacamole, and salsa. Delish. The only modification I would make for the next attempt to lessen the amount of chicken added to each tortilla. These were too fat and the ratio of chicken to crunch was out of proportion. Can't wait till next time I have leftover shredded chicken!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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