Does that even make sense? I need something different to do even though I have spent part of the day learning new software and doing tutorials. Bleh.
At the end of this glorious afternoon I get the pleasure of cooking for 4 ungrateful children. At least J is always happy with a fresh home cooked meal. I am trying out two new recipes – hopefully they go well – at least they break the monotony!
Question of the Afternoon: Should I or shouldn’t I take a nap?
RECIPES
Chickaritos:
3 cups finely chopped cooked chicken
1 1/2 cups shredded sharp cheddar cheese
1 can chopped green chilies
1/2 c finely chopped green onions
1 tsp hot pepper sauce
1 tsp garlic salt
1/4 tsp Pepper
1/4 tsp ground cumin
1/4 tsp paprika ( i am using a smoky paprika)
1 package puff pastry sheets (17 1/4 ounces)
Salsa
Gaucamole
In a large bowl, combine chicken, cheese, chilies, onions and seasonings. Cover and refrigerate until ready to use.
Remove half of the pastry from fridge at a time. On a
lightly floured surface, roll to a 9″x12″ rectangle. Cut into nine
small rectangles. Place about 2 tablespoons of filling widthwise on
each rectangle. Wet edges of pastry with water and roll pastry around
filling. Crimp ends with a fork to seal. Repeat with remaining pastry
and filling. Place seam side down on a lightly greased baking sheet.
Refridgerate until ready to bake.
Bake at 435 degrees for 20-25 minutes or until golden brown. Serve warm with salsa and guac. Yield 18.
Taco Joe Dip:
1 can (16oz) Kidney beans, rinced and drained
1 can (15 1/4oz) whole kernal corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) stewed tomotoes (I used 1 can of rotel tomatoes – I like it spicey!)
1 can (8oz) tomato sauce
1 can (4 oz) chopped green chilies, drained
1 envelope taco seasoning
1/2 cup chopped onion
Tortilla chips
In a 3 qt slow cooker, combine the first eight ingredients. Cover and cook 5-7 hours. Serve with tortilla chips. Yield about 7 cups.














