Tag Archives: salsa

My Copycat of Chicken Flautas from Costco

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B loooooves to stop at every demonstrator in Costco and try the food samples, just like his grandpa.  Last month, we tasted, and then bought,  Don Miguel’s Chicken Flautas – delicious!  However, they were all gone in 2 meals.  B asked if we could go buy some more so, of course, I looked at the ingredients and thought, “Pshaw!  I can make these!”  Last week, I happened to have all the ingredients on hand, so I made some tortillas, dumped a bunch of stuff in a skillet to mix and heat, rolled it up in my tortillas and we all loved it!  Here’s what I did (Mind you, I did not follow Don Miguel’s ingredients list exactly.  As always, I made it my own.):

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I heated some canola oil in a skillet, added a can of drained and rinsed black beans and mashed them with a potato masher. Once they were hot and sizzling, I added diced meat I’d picked off a leftover rotisserie chicken and some of my homemade salsa. Stirred and heated until it was bubbly.

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This was all the frozen corn I had, so I rinsed it under warm water in a colander, drained and added it to the pan.

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While the corn was warming up in the pan, I shredded a bunch of Colby Jack cheese and added that to the pan, as well. Kept stirring until the cheese was melted and mixed throughout. I tasted it and it was SO GOOD I didn’t even want to bother with the tortillas! No seasonings were added because there was so much flavor in the mix already from the rotisserie chicken and homemade salsa.

I could only fit six, filled tortillas on the pan, so I stopped there and popped them in a 375 degree oven for 10 minutes.  One was enough for each of us for dinner!  The remaining filled tortillas went into the freezer to pull out for future lunches.  The rest of the filling I heated up the next day all by itself and ate it in a bowl.  It was DEELISH!

 

Cheesy Mushroom Chili from The Mushroom Lady

We were on vacation last week on the Delmarva Peninsula.  It lies between the Chesapeake and Delaware Bays and consists of land belonging to Delaware, Maraland and Virginia.  On Tuesday afternoon, we visited the Rehoboth Beach, Delaware Farmers Market in Grove Park.  We arrived a bit early so B happily played in the playground while we waited.  At a couple of minutes to noon, a bagpiper walked from the end of the market to the beginning while he played.  Once he reached the beginning, a big bell rang, signally the start! What a wonderful variety of vendors!  In addition to the fruits, vegetables, fresh meats and local honey you expect to see at a farmers market there were homemade pastas, snacks, candles, wreaths, breads and sweets.  There were even vendors selling lunch items and the hubs had to drag me away from the tent making the best smelling grilled burgers!  (We did an excellent job sticking to our vacation budget, but I think my vacation would have been enriched by that burger!) At one of the vendors, Davidson Exotic Mushrooms, The Mushroom Lady was serving up free samples of her Cheesy Mushroom Chili and giving out copies of the recipe.  It was so good, I have not stopped thinking about it so I decided to make it for dinner tonight.  YUM-O!  Only 7 ingredients and cooked in 20 minutes.

The Mushroom Lady’s Cheesy Mushroom Chili

EVOO
1 quart Crimini Mushrooms, chopped into bite-size pieces
2 tbsp Cumin
3 cups Salsa
1 cup Frozen Corn
1 can White Beans (16 oz), rinsed and drained
1.5 cups Monterey Jack Cheese, shredded

Saute mushrooms in oil a few minutes, then add Cumin and cook until mushrooms are soft.  Add salsa, corn and beans.  Bring to a boil, cover and simmer 15 minutes, stirring occasionally.  Remove from heat and stir in 1 cup of cheese.

Ladle into bowls, top with remaining cheese and serve with toppings of your choice.  Can also be served as a dip with tortilla chips.

I halved the recipe but still used the whole can of beans (didn’t want to waste it), replaced the olive oil with canola, and cut up a few Colby-Jack cheese sticks since that’s what I had on hand.  I made a batch of The Pioneer Woman’s Restaurant-Style Salsa because we looooove it in this house, but just use whatever fresh, canned or jarred one you like. The chili was done before 4pm so I went outside with B to talk with the neighborhood moms while the kids played.  We came in an hour and a half later and I heated the chili back up.  Just like The Mushroom Lady, I served it with sour cream and had to put a dollop of the homemade salsa on top. Since everything was eaten, cleaned and put away so easily, I decided to bake Money Saving Mom’s Pumpkin Chocolate Chip Muffins for tomorrow’s breakfast.  I halved the recipe and got 18 muffins, using 1/3 whole wheat flour and 2/3 white flour.  I’m not the biggest fan of muffins because they tend to be dense and a little too dry for my taste, but not these!  They are light and moist and sooooo gooood!  They are a freezer cooking recipe and she provides instructions for freezing and thawing your muffins.  However I know for a fact, since I have already consumed 2 tonight, that these muffins will not last long enough to see a freezer. I hope you try both of these recipes and let me know how they turned out.

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