Creamy Chicken Taquitos

Fun facts about this meal...

1 - We ate it tonight.
2 - It is an amalgamation of several different "cheesycreamedchickencrispycilantrotaquito" recipes I've tried on Pinterest ... to which I picked and chose my favorite bits to include in my recipe. Disclaimer -  the no shredded cheese was a divine accident.
3 - Apparently, one of the reasons Aaron wanted to date me was the fact that someone told him I was a good cook. However, when we first started dating, he made sure to let me know which food things he would not be eating. The following items were/are on his list - anything creamy (I mean, seriously. No.), casseroles (um, no.), things with unnecessary chicken (i.e., pizza, most pastas, and some chicken dishes in general), most vegetables, and guacamole (more for me, I say). This dish, which has 1) chicken and 2) cream cheese has now become one of his favorites. I showed him. You're welcome, dear.

Anywho - on to the recipe.

So, I forgot to take a picture again. This is what they look like though. Forgive me? Ok, good.

What you need:
Chicken (we like Bare Chicken breasts, at Target)
1 block room temp reduced fat cream cheese
4 or 5 big flour tortillas, cut in half
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
Juice of 1 lime
Small handful cilantro (the grocery store was sold out, so I used freeze dried)
Dash of kosher salt

What you do:
Pre-heat your oven to 425 and spray a baking sheet with Pam - I like the olive oil kind.
Boil the chicken in a little salt, cumin, and chili powder for 20 minutes. After it cools, shred (not chunk) it.
While the chicken is cooling, combine all other ingredients (other than tortillas, duh) in a medium sized bowl.
When the chicken is cooled, throw it in the bowl too.
Put a really large spoonful on your halved tortillas ... about 1/3 of the way onto the tortilla... tuck and roll the mixture into a taquito shape.
Baked your taquitos for 15-20 minutes depending on how crispy you want them.
Enjoy!!

After trial and error, I finally discovered the 1/2 tortilla method. Per Aaron's review - "it makes them more manageable." Also, it makes them crispier, and I don't feel so bad about eating as many. Because, they're smaller. So .... its not as bad, right?

Most of the original  recipes use 1 cup of shredded cheese. Tonight, I accidentally forgot to add it and didn't realize until I was already two bites in to my taquito. I promise, you won't miss it. But if you want cheesier taquitos, put one cup of shredded cheese in there.

I hope you love these as much as we do. For real, they are so good.

Love!!

Spinach, Mozzarella and Feta Croissants

You guys. These are good. Like, guuuuuuuuuuuuuuhd. Imagine a totally derpy face as you say that, and you pretty much have how I look when I think about making these.

Disclaimer, I didn't take pictures as I made these. So you're going to have to use your imagination. Or, you can look at this, which is what comes up when you search for an image for these.

You're welcome. Moving on.

These bad boys are delicious. You need to make them. Here's how.

This is what you need...
2 tubes of crescent rolls (8 in a tube)
One carton of crumbled feta cheese
1/2 bag of mozzarella cheese
2 handfuls of baby spinach (chopped)
1/4 or 1/2 tsp of CRP ... or crushed red pepper.
1/4 tsp kosher salt
1 egg white, beaten

Here's what you do...
Preheat your oven to 350 and grease a cookie sheet.
If you haven't already... chop your spinach, and put it in a mixing bowl. Add all of your cheese, CRP and salt.
Toss it all together.
Unwrap all of your croissants and begin filling them, using a small spoon. Note ... I've found that using a tuck and roll method keeps things nice and tidy and you'll have less exploding croissants in the oven.
Once you get all of the croissants stuffed, brush the egg whites lightly on the croissants.
Bake for 15-17 minutes.
ENJOY!

I hope you like them as much as we do!!

Love!!