Sorry we haven’t posted any new recipes in a while, my husband got his wisdom teeth out about a month ago and I got my tonsils out a few weeks ago. Not to mention, we have 2 small children, so it has been pretty chaotic around here. We are getting back to normal now though, so you should be seeing pretty regular posts from us again!

My husband made these for me on the first day I could eat solid food again and it really made my day. These taquitos are so crunchy and delicious, you have to try them. Who knew it could be so easy to make a taquito?!

Ingredients

• shredded chicken mixture (see recipe here)
• small-sized soft corn tortillas
• 1 cup salsa
• 2 cups shredded Mexican cheese
• 1/4 cup canola oil

Directions

1. Heat canola oil in a skillet over medium-high heat.
2. Place 6 tortillas inside of a paper towel and microwave for 30 seconds.
3. Combine salsa and chicken mixture together.
4. Place a spoonful of the mixture in a warm tortilla, sprinkle with cheese and roll up tortillas tightly.
5. Place 3 of the tortillas with the seam-side down into the pan.
6. After 90 seconds, turn each one over.
7. Continue cooking until they are golden brown on all sides.
8. Remove and place on paper towel to drain excess grease. Salt immediately for maximized flavor.

These are just as good, if not better than a taquito you get at a Mexican restaurant. My mouth is watering just thinking about them!

We live in Minnesota, land of 10,000 lakes and 10,000 wild rice farmers (well, not THAT many…but you get the idea). Seriously though, wild rice is a good and tasty grain. My husband and I have both only had wild rice soup from a restaurant, until tonight. The cheddar cheese really adds to this, it’s like wild rice soup meets cheddar cheese soup. Not the most heart-healthy meal, but it’s OK to splurge every now and again. Yum!

Ingredients

• 2 cups cooked wild rice
• 1/2 cup margarine or butter
• 1/2 cup onion
• 2 cloves garlic, minced
• 1/2 cup green pepper (optional)
• 1/2 cup celery
• 1/2 cup diced carrots
• 1/2 cup flour
• 4 cups chicken broth, divided
• 4 potatoes, diced into small pieces
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• salt and pepper, to taste

Directions

1. Prepare rice according to package directions.
2. In a large stockpot over medium heat, melt margarine.
3. Saute onions, garlic, carrots, celery and green pepper.
4. Stir in flour.
5. Add 1 cup chicken broth and stir until smooth.
6. Add remaining chicken broth and bring to a gentle boil.
7. Reduce heat to simmer and cook for 30-40 minutes, or until potatoes and vegetables are fork-tender.
8. Add milk and heat through.
9. Fold in cheese and stir until melted.
10. Fold in wild rice and serve.
11. Tip: Double the batch and freeze the leftovers, it’s worth the extra time!

We got this recipe from Success Rice. We tweaked it a little though to suit what we had in our house and for a thicker soup. Try serving this with Easy Homestyle Biscuits From Scratch.