I know fish is healthy for you, and I try to feed it to my family, but unfortunately they only like it when it's fried shrimp or sushi. For just about as many meals as I've made with fish, I've gotten just as many no thank yous. However, tonight that changed!!! I got sneaky with my cooking. My lovely children consumed tuna taquitos tonight quite happily. They weren't even fried! I hope you can trick your family into eating this delicious fish meal too :) Enjoy!
Italian Taquitos
Ingredients:
1 Can Tuna, drained
1 Can Beans, drained (I used Kidney beans)
1/2 Cup Cooked White Rice
1/8 Cup Italian Salad Dressing (I used Ken's Northern Italian)
1/4 Cup Diced Onions
1/3 Cup Diced Green Peppers
1 TBSP Mayonnaise
1 Tsp Dried Basil
1/2 Tsp Salt
1 Heaping Tsp Minced Fresh Garlic
1 and 2/3 Cup Shredded Mexican Cheese
12 to 15 corn tortillas
1. Mix together tuna, beans, white rice, Italian dressing, onions, green peppers, mayo, basil, salt, garlic and 1 Cup of the shredded cheese.
2. Preheat oven to broil- high. Place oven rack on the second to lowest level. Spray a large baking sheet liberally with non-stick spray.
3. Wrap 3-5 corn tortillas in a damp pamper towel and microwave for about 45 minutes. They need to be flexible so you can wrap them easily without the corn tortillas cracking. Uncover one at a time. Lay a large spoonful (about 1 and 1/2 to 2 TBSP) of tuna mix on one end and roll. Lay taquito folded side down on baking sheet. Continue with the rest of the tortillas, heating up more when needed. If you have any mix left, push a bit more into the ends of the taquitos.
3. When finished folding, spray taquitos with another liberal spray of non-stick spray. Broil in the oven for 10 minutes. After 10 minutes, sprinkle the remaining 2/3 cup of shredded cheese on top. Turn off the oven and let them sit in there for 5 minutes until cheese is melted. Serve with a side of salsa.
It's Friday night and Miss Celia and I decided to do some leftover cooking. A couple of nights ago my dad, "Papa", bought Celia and Charlie a giant bag of kettle corn- yum! Unfotunately we also had a tin of popcorn leftover from Christmas. Needless to say the kettle corn did not get eaten, but I could not let such yummy goodness go to waste, so here's a recipe for popcorn bars. I have never made popcorn balls, but I would guess it is a version of that recipe- but it's for lazy people :) I mean who really wants to make all those sticky balls? Enjoy!
Cashew Popcorn Bars
Ingredients:
4 TBSP Butter, melted
10 Cups Popcorn*
2 Cups Cashews
4 Cups Mini Marshmallows
1/4 Cup Light Corn Syrup
Chocolate Cookie Icing (optional)
1. Measure out 10 cups of popcorn in a large bowl. Add 2 cups of cashews to the popcorn. Set aside.
2. Spray a 10x15 bar pan with pam. In a small bowl, melt butter in microwave.
3. Put marshmallows in a third bowl. Pour corn syrup on top. Microwave marshmallows in 30 second intervals for 2 minutes. They will expand to 3 to 4 times their size. When expanded, fold pour popcorn mixture and butter into marshmallows. Pour into pan and pat down. Let sit for 30 minutes. Swirl icing over top of bars and let sit until hardened. Cut into squares and serve.
*I would not use popcorn with extreme amounts of butter on it.
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I love the Superbowl- not necessarily for the football but because of all the wonderful leftovers you can use in recipes afterwards! Here's one for your leftover bits of dip. I used a ranch dip in our Crescent Cups but you can use dill, french onion, bacon cheddar or what every kind of dip you have leftover and your family loves. Enjoy!
Ham and Broccoli Crescent Cups
Ingredients:
1 Cup Chopped Ham
1 Cup Chopped Broccoli, cooked
3 TBSP Dip (ranch, dill, french onion, bacon cheddar, etc.)
1 Egg
1/2 Cup Shredded Cheddar Cheese
1 Tube Crescent Rolls
1. Preheat oven to 375 degrees. Mix together ham, broccoli, dip, egg, and cheddar cheese in a large mixing bowl.
2. Spray a 12 muffin, regular size muffin pan with Pam. Unroll crescent rolls. Take each triangle, and make it into a triangular cup (see picture, use long perforated side to join together). Place into muffin pan. Fill with ham and broccoli mix.
3. Bake at 375 for 14 to 15 minutes. Let sit for 5 minutes to set before serving. Makes 8 Cups.
