Nobody Puts Mama In A Corner!

Wednesday, October 23, 2019

Chicken Flautas

Who doesn't like a big plate of chicken flautas to munch on

during a football game and or a Saturday night movie date!

These flautas are so easy and really do satisfy the munchies!

Chicken Flautas

Instructions

3 fresh jalapeños

1 bunch of cilantro chopped

1 2c bag of shredded cheddar cheese

1 2c bag of shredded mozzarella cheese

2 cups of shredded rotisserie chicken

12 flour or corn tortillas

1 small onion chopped and sauted in 1/2 stick of butter, adding cumin to taste.

Canola Oil in Spray Can

Heat your oven to 375. Spray a large metal baking pan.

Take one tortilla at a time, spray both sides and then add chicken, onions, cilantro and cheese.

Slowly roll the tortilla up and place seam side down on the baking pan. Continue until all 12 tortillas are rolled. Give the flautas an extra spray of oil to generously coat the tortilla so the crisp up nicely.

Place in the oven and keep an eye on them until the start to slightly brown and crisp up. Check after 15 minutes and then continue cooking in 5 minute increments until the cheese is melted and the flautas are crisp. Plate them up and sprinkle more cilantro on the top. Serve with your favorite salsa, sour cream and guacamole for dipping!

You will also want to make this Salsa

And this Queso

Tuesday, August 27, 2019

Wedding Cake

Cherry Cake or Almond Wedding Cake

1 cup sifted flour

1 cup sugar

1/2 tsp sea salt

1 1/3 cups of tap water

1 cup sour cream (whole milk)

2 Tablespoons Canola Oil

1 1/4 tsp Almond extract (organic)

1 1/4 tsp Vanilla extract (organic)

4 medium egg whites

Dash of Cinnamon

1 box of white cake mix (I use Duncan Hines)

(1 cup of fresh cherries, pitted and cut in quarters - for Cherry Cake)
No cherries for Almond Wedding Cake
If making a larger cake with multiple layers I double or triple recipe.

Directions

Grease and flour pans to be used.

Preheat oven to 325.

Gently stir the cake mix, flour, salt and sugar in a medium size bowl.

Add to the bowl water, oil, sour cream, extracts, cinnamon, cherries and egg whites. Beat on low for about 3 minutes.

Pour into greased pans and bake until tops are brown about 25 minutes.

Test with a toothpick to see if it is done before bringing out of the oven.

Cool on wire racks.

Ice with your favorite icing recipe and decorate as you wish!

My daughter loves to make a simple butter cream frosting and really loads it up. This is amazing and we love to store it in the refrigerator and bring out about 15 minutes before serving!

Icing
Pure unsalted butter softened/ room temp 2 sticks
4 Cups of confectioners sugar
1 Tablespoon of half and half
1/2 tsp almond extract

Combine sugar, butter and extract in a bowl and mix using a paddle attachment on low speed to combine ingredients. Bring to High and beat about 2 minutes until it is fluffy. Add the half and half if needed.
Store this in the refrigerator until ready to use and then bring back to room temp to frost cooled cake or piping for making flowers.
Double if needed!

Monday, July 22, 2019

Beet Salad

This is your new and sassy alternative to potato salad!

It is so simple, easy to prepare and pretty darn healthy!

It is at it's peak when it's had a few hours

to chill in the frig before serving it up to the crowd.

I love it with a great brisket or a nice grilled chicken breast.

Beet Salad

3 Uncooked Organic Beets (I prefer the golden color)

3/4 C of Mayo

1/2 C Chopped Green Onion

1 Tbls of White Wine Vinegar

Sea Salt to taste

Cracked Pepper to taste

Wash and wrap the beets in foil and bake for one hour at 350 degrees. Unwrap from foil and
slice the beets into rounds as if you were slicing a tomato. The skin will pull right off the rounds. Cut into bite size chunks and add to a medium size bowl. Add the onion to the bowl. In a small bowl whisk mayo and vinegar until smooth. Add salt and pepper to taste. Fold the mayo mixture into the bowl of beets. Refrigerate covered for a few hours and then stir again before serving. Enjoy!