new recipes, 2013–part 2

Triple Chip Blondies – Oh, wow. So good and pretty easy. But, very rich, so a little goes a long way.

Baked Chipotle Beef Taquitos – These are a great way to use up leftover roast, though in my case, I actually cooked a roast in order to make them (which required a bit more planning). They’re tasty and have a slight kick (just remember that’s coming from someone who is a totally wimp when it comes to spicy). The trickiest part for me was getting the tortillas to roll without breaking. I eventually figured out that if I completely roll them, instead of using the roll-and-fold-over method like I do with tacos or enchiladas, it works better. (I also love the chicken version).

Crock Pot Santa Fe Chicken – I was out of town for a week for business, staying in a hotel with a small kitchen, and this is one of the meals I chose to make because it fairly easy to buy/bring what I needed. It was okay – not incredibly flavorful, but it came together quickly, was inexpensive, and was healthy, too. You could also do something similar using salsa instead of the canned tomatoes with green chilies and spices.

Beef and Broccoli Stir Fry – This meal was super easy to put together and so very good – and bonus, it was really healthy, too. I’ll definitely be making it again. Probably next week.

Pork and Peanut Stir Fry – I’m a big fan of stir fry – they’re quick, easy to adapt to taste, healthy and versatile. This version was good, but I left out the scallions (I’m just not a big fan). I’ll definitely make it again, but I think next time I’ll add in some veggies – maybe broccoli or green beans.