http://aiapets.com/?optionbinary=binary-options-saxo-bank I’m usually sort of a lone cook in the kitchen. Not that no one else can be in the kitchen, but I just sort of have a system of how I do things and that system happens to have no particular rhyme or reason, or stated order. Which then means that when someone asks if there is anything they can do to help, I have to say no because…well, I’m already in a groove and have no idea what part of the process I could pass off. And I’m perfectly fine with this system, generally.
http://cool-collective.co.uk/?kvochka=where-can-i-buy-Viagra-without-prescription-in-Fairfield-California&b98=28 At the same time, as deer season has come and gone, and J and I spent time together in the kitchen processing deer sausage and making deer jerky, I found that I really enjoy spending time with him in the kitchen. It’s fun and it’s good quality time.
http://davidlilja.se/cds-johannes-kotschy-beautiful-scares/feed/ get redirected here Creamy Raspberry Chipotle BBQ Chicken Taquitos
operazioni binarie in borsa As seen on Carlsbad Cravings
- 2 1/2 pounds chicken breasts
- 1 cup sweet BBQ Sauce
- 1/2 cup Roasted Raspberry Chipotle Sauce (I used this one – found at my local grocery store)
- 8 oz cream cheese, softened
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2-2 cups shredded Monterrey Jack cheese, or more to taste
- 14-16 tortillas (I used corn and whole wheat blend)
- Trim the chicken of any fat, and place in the crock pot.
- In a blender or food processor, combine the bbq sauce, roasted raspberry chipotle sauce, cream cheese, garlic and onion powders, paprika, salt and pepper. Blend until smooth and then pour over the top of the chicken in the crock pot. Cook on high 3-4 hours or low for 6-8 hours.
- When done, shred the chicken with two forks, or remove to a stand mixer and shred with the paddle attachment. Stir it with remaining sauce in the crock pot and allow to cook for an additional 10-15 minutes.
- Preheat oven to 425 degrees F and line a baking sheet with foil. Spray with cooking spray and set aside.
- Add approximately 1/4 cup chicken filling to the top 1/3 of each tortilla (the side closest to you) and sprinkle some cheese on top. Roll the tortilla tightly, starting with the end closest to you, and place seam side down on prepared baking sheet. You can give them a little spritz of cooking spray to help them brown, if you like.
- Bake 10-15 minutes or until tortillas begin to brown and get slightly crisp. You can cook longer or turn your broiler on if you like them more crispy.