Baked Chicken Taquitos

I remember the first time I had a taquito. It was in a hole in the wall type restaurant (aren't those the best?!?) I can almost taste the crispy corn shell with the juicy tender meat dipped in the perfect creamy guacamole. My mouth is watering now, how about you?

These totally hit the spot! They are a cinch to make and have all the crispiness of the fried ones.

So wash them mitts, lets get cookin'.

Baked Chicken Taquitos

16 corn tortillas
2 chicken breast
1/4c taco seasoning (homemade or otherwise)
1c Monterey jack cheese, grated
1/4c coconut oil, melted

In a crock pot place the chicken and seasoning with a 1/4c water. Cook on high for about 4 hours.
Preheat oven to 400F.
Shed the chicken and mix in the liquid. You want the chicken moist but not watery so remove juices as needed. Add in the grated cheese. Wet two paper towels placing one on a large plate put three tortillas then cover with the other wet paper towel. Microwave for 25-30 seconds.  You are wanting to soften them so they will roll easily and not tear.  Take 2 tablespoons of the chicken and cheese mixture and place on one tortilla, roll up and place on a cookie sheet. Repeat these steps until you have rolled all the tortillas. Using a pastry brush, brush each one with coconut oil. Bake for about 15-20 minutes until golden brown and crispy. Serve with hot sauce and guacamole. Enjoy.

Morning Hash

I love an easy hot breakfast full of protein, fiber and all the vitamins and minerals to start your day.  This is a easy hash that I cook up ahead of time and store it in the fridge for about a week at a time. In the morning I heat up my portion in a pan and I love to have it with a fried egg but I will not confirm nor deny any adding of cheese in large portions.

This is a great recipe to play with and add in all sorts of vegetables. It's a clean out the fridge and throw it all in kind of thing.  I have added kale, spinach, asparagus, broccoli, sweet potatoes, carrots, and who knows what else.

So wash them mitts, lets get cookin'.

Morning Hash

3 potatoes, washed and diced (sweet or otherwise)
1 onion, chopped
1-2 bell peppers, washed and chopped
pinch of red pepper flakes (optional)
1lb sausage,
*any flavor you wish, I have used sage, maple and original
Any other vegetables you wish


In a large pot of cold water bring the potatoes to a boil.  Boil for about 5-10 minutes, until fork tender, depending on how small you have diced them. Meanwhile in a sauté pan fry up the sausage until nicely browned. Remove from pan and add in the onions. Let them cook until slightly translucent, about 5 minutes, then add in the peppers and any other vegetables you wish and sauté another 3 minutes.  Add back in the sausage and the drained potatoes and the red pepper flakes.  Serve immediately or let cool and place in an air tight container and store for up to a week.
Each morning remove desired amount and either heat in a pan or microwave. Top with scrambled, fried or boiled eggs and a little cheese can't hurt. Enjoy!