By Stephanie Rudy
Did you know there are 12 farmer’s markets in the Sacramento area per week? While I wasn’t able to make it to all 12 last week, I was able to stop by an old favorite.
The
In addition to fruits and vegetables, the market offers eggs and milk from nearby farms, and even flowers from locals like Frank!
Garlic doesn’t come much cheaper, and the flowers don’t get much fresher.
Dried arrangements are perfect for sprucing up your outdoor kitchen and add flavor to any bottle of olive oil.
Leaving empty handed is almost impossible, and the experience is unforgettable. With 12 per week in our own backyard, finding a farmer’s market this summer is easier than ever! For a complete list, visit http://www.california-grown.com/Market-times.html.
Pinterest Win! Baked Honey Lime Chicken Taquitos
From DIY crafts and my mom’s jewelry to cute puppies and mouthwatering recipes, I often find myself on a Pinterest binge; pinning anything and everything from around the web. I always have good intentions when it comes to pinning an intensive culinary masterpiece, but truthfully (“ain’t nobody got time for that!”), the easier the recipe, the more likely I am to try it.
When I laid my eyes on Baked Honey Lime Chicken Taquitos from Julie at Lovely Little Kitchen, I knew it was time to get my hands dirty. Minimal prep time: check. Short cook time: check. Plus, using a rotisserie chicken makes this recipe even more of a breeze. Moreover, anytime I don’t have to mess with raw meat, I count that as a win.
Brief interruption: Did you know that there’s a national lime shortage aka the “great lime crisis of 2014?” According to The New York Times, it’s a result of bad weather, disease and supply-restricting behavior by Mexican drug cartels. But back to the recipe, which I promise is worth the extra lime change.
Baked Honey Lime Chicken Taquitos
INGREDIENTS
3 cups cooked shredded chicken (I used a rotisserie chicken)
2 tablespoons fresh lime juice
1/3 cup honey
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 cups shredded cheese
10 soft taco-sized flour tortillas
Cooking spray
Salt to taste
Cilantro Lime Cream
1 cup sour cream (I used light)
1/3 cup mild green taco sauce
1 teaspoon fresh lime juice
1/4 cup fresh cilantro
DIRECTIONS
Preheat oven to 350°F. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil. Spray the tops of the taquitos and sprinkle with salt. Bake for 10 minutes, then serve with Cilantro Lime Cream.
Cilantro Lime Cream
In a food processor or blender, combine all ingredients and pulse until smooth.
The aroma of the taquitos alone had everyone’s taste buds excited. My boyfriend even jumped in to help me take photos so that we could “hurry up and eat these already!” Taquitos can be bland and greasy, but these babies were flavorful perfection. And I’m happy to report that this dude-approved recipe has already been requested for next week.
Now keep calm and dip on!
Recipe courtesy of Lovely Little Kitchen
Prosciutto and Mozzarella on Grilled Garlic Toast
By Stephanie Rudy
Summer: ‘tis the season of endless days, hot nights and entertaining. I love having friends and family over to celebrate the long days and warm nights. I don’t, however, love racking my brain for simple, scrumptious appetizers. If you (like me) struggle when searching for the perfect hors d’oeuvre – fear not! You’ve come to the right place. With summer rapidly approaching, I have an appetizer that’s sure to please every guest, on every occasion.
You’ll need…
1 sourdough baguette
2-3 cloves of garlic, peeled
3 tbs. butter (or olive oil, if you have more will power than I do)
8 oz. fresh mozzarella, sliced
6 thin slices of prosciutto
fresh basil, chopped
Begin by cutting your baguette into thin slices. Brush the bread with melted butter (or olive oil) on both sides.
Broil (or grill) for 1-2 minutes on both sides, or until you’ve achieved a golden brown color (or grill marks). Remove your toast from the oven/grill, let the slices cool slightly, and then rub the raw clove of garlic on each piece. Top each toast with thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Broil or grill for 2 minutes (or until the mozzarella begins to melt). Remove from the grill or broiler and top with fresh chopped basil.
Voila! Not only did you prepare a beautifully delectable appetizer, you did it in 10 minutes and awed the masses.
Wordless Wednesday | Easter Turducken
Review: Sac Beer & Chili Festival
This past Saturday, I got to check out the Sacramento Beer & Chili Festival in Fremont Park. You can read more about this event on SacFoodies here.
After a whirlwind hour or two of beer and chili tasting, my favorites from the day were:
- Chili – Industry category: the spicy hot chili from Blackbird
- Chili – Individual category: the pork green chili from Piglets
- Beer: for me, nothing beats the first taste of Hell or High Watermelon from 21st Amendment Brewery every summer!
It looked like everyone was having a blast at this event on Saturday. If you missed it this year, there is always 2015!
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