My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months. We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat. I made these one day and my husband was in love with them. They are a quick and easy way to use up left over beef and also freeze very well.
3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20
Combine with left over beef roast with the seasonings and lime juice. Mix in cheese until evenly distributed.
Place about ¼ to 1/3 cup of the mixture down the center of your tortilla. Roll up and place seam side down on a baking sheet. Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.
Bake at 425 for 15-20 minutes or until golden brown the filling is hot.
These also freeze very well. Simply place taquitos in a freezer bag before misting with spray and baking. When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake. You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.
Since we served at hot chocolate bar at our recent baby celebration for Anne, Stef and I thought it would be fun to have a variety of ways for people to gussy up their cocoa. One of the garnishes I made was these oversized, chocolate dipped marshmallows. Not only do they look pretty but you can let the chocolate melt into your drink for some extra richness.
I made them with my sister, which made it easier since you have to work fast. Adding sprinkles would be a fun task for little helpers – just have them be careful not to touch the hot, melted chocolate.
Chocolate Dipped Marshmallows
1 bag of marshmallows (I used the jumbo size)
1 bag of chocolate chips
1/2 bag of chocolate chips and 1/2 bag of white chocolate chips
assorted sprinkles or sanding sugars
Melt chocolate over medium heat using a double boiler or make your own faux double boiler by placing a glass mixing bowl on a sauce pan so that the bottom of the bowl hangs about 1″ above your water. This will only work if your bowl fits securely into your pan. You could also melt the chocolate in the microwave, however I find I get more control with a double boiler since you don’t want to overheat the chocolate – especially the white chocolate.
As soon as the chips have all just melted, reduce the heat to medium low. If you’re using white chocolate, add any food coloring you wish now and quickly stir it in.
Working quickly, dunk and twirl the top of each marshmallow into the chocolate until the top is coated.
Set the dipped marshmallow chocolate side up on your parchment paper. Dust with sprinkles or sugar. Let set until chocolate has solidified.
My husband has never been much of a fish eater. This has always made me sad. While I had little room to complain being the non-chocolate eater that I am, I was thrilled when he decided to dub 2012 – “The Year of the Fish.” Eating fish is healthy (how are those New Years resolutions coming?), can be cost effective if you buy the right variety (again with the resolutions), and expands your horizons. I eased into this new year of the creatures of the sea with something light and simple, fish sticks. Not the nasty fish sticks dunked in tartar sauce that you get from the frozen food aisle, but homemade baked tilapia fish sticks.
I near ran around the room singing when my hubby went for seconds AND my finicky toddler piled these down in no time. This is a fast meal to prepare. The fish bake up really quickly, you just need to be willing to get your hands a little dirty in some dunking.
Baked Fish Sticks
3/4-1 lb fresh tilapia
1/4 C flour
2 egg whites
1 TBSP lemon juice
1 C crushed corn flakes
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
Preheat your oven to 425 degrees. Line a baking sheet with tin foil and spray with cooking spray.
In a shallow bowl, beat egg whites and lemon juice. Place flour in a shallow bowl. In another shallow bowl, add cornflakes and all spices. Mix together. Cut tilapia into 1 1/2 inch thick strips and about 4-6 inches in length.
On at a time, dredge tilapia pieces in flour. Dip in egg white mixture to coat and cover with cornflake mixture. Set on baking pan. Repeat until finished.
*Warning: toddlers and flour are a messy combination
Bake fish sticks at 425 for 10-12 minutes or until coating looks slightly crisp.
Serve with favorite dipping sauce.
These are delicious with a honey mustard dipping sauce. I’ve also eaten them with the Marzetti’s Otria Greek Yogurt Dips leftover from my December post. Equally delicious!
Cheers to 2012 – the Year of the Fish!