I spent last weekend visiting Samantha in West Palm Beach, FL. It was so nice to get away to nice weather, but especially nice to spend some one on one time with Samantha. I am so proud of her and the woman she has become.
The first night we attended the West Palm Beach Art Show, which was across the street from her apartment. The art was great, but the people watching was fabulous 🙂
Friday night we had dinner atFood Shack in Juniper. Then we headed for a drink at Guanabanas Island Restaurant and Bar.
On Saturday Samantha treated me to an exercise class and a massage at Exhale located in Omphoy Ocean Resort.
Samantha, Jeff and I enjoyed dinner that night at one of my Mexicans places in West Palm, Rocco Tacos. On Sunday we decided to cook dinner for a few of her friends. So, we hit the Green Market to buy some of the ingredients.
I LOVE that place. There is a bakery there that has the BEST Almond Croissants ever! Unfortunately, I did not take a photo before I ate the whole HUGE thing. Well, Sam did take a photo of me stuffing it into my mouth, but I could not figure out how to send to my computer. Just trust me, it was delish and I relished every moment of it.
We prepare dinner together along with her friends. I really meant to take photos of the food…but I think the Mexican Martini kicked it and I forgot 😉
I was sad to leave, but I get to see her in February at a pharmacy conference.
On the way home I had a layover in Chicago and I had the BEST Chicago Hot dog!
Ok, are you ready for a recipe? I love Mexican food and pinned this recipe on Pinterest. The recipe, I think originally came from Our Best Bites. Taquitos are usually fried, this a baked version. It was very easy and yummy.
Creamy Baked Chicken Taquitos
- 4 oz cream cheese, softened
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 2 tsp chile powder or 1 tsp. Chile powder and 1 tsp. Ancho Chile powder
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 Tbs chopped scallions
- 2 cups cooked and shredded chicken
- 1/2 cup shredded Mexican Taco cheddar cheese
- 1/2 cup shredded Pepperjack cheese
- 8-12 (6-inch) Flour tortillas
- kosher salt and freshly ground black pepper
- cooking spray
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. I did not find the need to do this, but wanted to include it just in case your tortillas are not pliable. The original called for corn tortillas, I used flour and they are softer than corn. I like flour better.
Spoon 3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared(spray with cooking spray) baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
The tortilla I have here are so soft. You can find them at Super Valu in the Mexican food area. They are not in the refrigerated section.
I cooked my chicken in the microwave in a covered casserole dish.
I had a poblano pepper, so I decided to roasted it and add it some of the Taquitos.
I decided I would serve it with a Creamy Cilantro Sauce and taco sauce. I wanted to serve it with salsa. But, I hunted high and low for salsa….never found any. Kate came home after we ate, walked to the frig and pulled out some salsa!?! Anyway, I made Creamy Cilantro Sauce ahead of time and refrigerated it. I found this recipe years ago on All Recipes website. It was very good with the Taquitos along with Taco sauce.
Creamy Cilantro Sauce
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon sour cream
- 1 (7 ounce) can Salsa Verde
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1 bunch fresh cilantro,
- 1 tablespoon fresh lime juice
Put it all in food processor and blend.
This is great with just chips, chicken, fish or any Mexican dish.
You really could add what you want with the chicken. I kept some of them without any add ins for Grace. Some ideas of things you could add: corn, chopped jalapeno, poblano, avocado, green chilies and tomatoes. Maybe not all together, but you could easily add one or two of them.
Sorry for such a long post, but I wanted to share my trip with you.
~Relish Food & Life!