What's for Dinner, Tuesday, 5/3??

[cjs]

What's on everyone's menu for tonight?

I'm going to try to grill something and four-bean salad.

[Harborwitch]

WOW! I was thinking about a 4 bean salad the other day. It's been years since I made one. Yum.

We're going to have Chilli Shrimp, coconut rice, and the spinach salad with cucumber & pea pods with a sesame dressing. It'll be around 1. Then just snacks tonight.

[DFen911]

Tonight I'm poaching some salmon in lemon/onion and then tossing it in a vinaigrette and putting it on salad with artichoke hearts.

Time to get back to healthier eating

[Harborwitch]

That sounds good Denise - the salmon, not necessarily the healthy eating. I've dropped 10 lbs since we've been here, don't know how or why - but I'm good with it!

[karyn]

We're picking my parents up at the airport about 6:00, so I have taquitos made to pop in the oven when we get home. We'll have a mango, strawberry and avocado salad on the side.

[esgunn]

oooh Karyn that sounds good! I love Tauitos. Sometime, I'd love to see your recipe. I have never made my own.

[HomeCulinarian]

Everything sounds good to me!

I've planned to make pork Pad Thai with a mango/jicama salad from one of the CAH books. Made it before and marked it 'excellent'!

[karyn]

Erin, they're really easy, and freeze well. You can't bet that combination! I really like the blog where I found this recipe, Pink Parsley Catering.

Here's her recipe:


* Exported for MasterCook 4 by Living Cookbook *

Creamy Baked Chicken Taquitos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz cream cheese, softened (reduced fat is fine)
1/3 cup salsa verde
juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups shredded cooked chicken
1/2 cup extra sharp cheddar cheese, grated
1/2 cup Pepper Jack cheese, grated
12 corn tortillas (about 6 inches)
kosher salt and freshly ground black pepper
cooking spray

1. Preheat the oven to 425 degrees and spray a baking sheet with cooking
spray.

2. In a large bowl, combine the cream cheese with the salsa, lime juice,
cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and
1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season
with additional salt and pepper if necessary.

3. Working 3 tortillas at a time, stack them on a microwave-safe plate and
cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and
pliable.

4. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla,
and roll tightly. Place seam side-down on the prepared baking sheet.
Repeat with remaining tortillas and filling.

5. Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake
15-20 minutes, or until the tortillas are crisp and golden-brown. Serve
with salsa, sour cream, and/or guacamole.


Cooking Tip: To freeze, prepare the taquitos, but before baking, place the
baking sheet in the refrigerator until the taquitos are completely cold.
Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake,
unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need
to thaw first).

Recipe Source: adapted from Pennies on a Platter, originally from Our Best
Bites

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[cjs]

Oh, crap, am I going to have to extend Cinco de Mayo to four days???????????? I'm already spreading it from Wed. to Friday....and I have everything for the taquitos.

[Gourmet_Mom]

Oh, I love taquitos! I'm saving this one for a weekend project! Thanks, Karyn!

After deciding to save the review dinner until Thursday, I totally forgot to pick something for tonight. The only thing I could think of that would not require much purchasing was Baked Pasta, Tomatoes, Italian Sausage, and cheese. It's an old standby. We'll have a nice salad on the side.