May 2015 Supper Swap

Ham & Cheese Hoagies - Jen R

Chicken Taquitos - Julie

Teriyaki Burgers - Sara D

French Dip - Sarah B

Grilled Chile - Lime Chicken - Taylor

Teriyaki Burgers

Teriyaki Burgers

2 lbs ground beef

¼ cup water

2 Tbsp brown sugar

1 ½ Tbsp soy sauce

1 garlic clove (crushed)

2 Tbsp grated or finely chopped onion

1 ½ cups bread crumbs

Combine all ingredients. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. 

Serving day:

Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Original Recipe by Our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoon chopped cilantro

2 Tablespoon sliced green onions

2 C shredded cooked chicken

1 C grated plain jack cheese

small flour tortillas

kosher salt

cooking spray or olive oil

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.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

French Dip

French Dip Sandwiches

Our Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and broth, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.