Chubby cream cheese taquitos with creamy guacamole dipping sauce

Chubby cream cheese taquitos.  I found the recipe on Pinterest and as usual I was possessed with a compulsion to make them immediately.  Unlike most of my “must cook it now” compulsions, I LOVED these things, and have cooked them over and over.  They are so good.  No, really, that description does not do them justice.  They are phenomenal.  Just the mere act of writing about CCCT, as we will call them…maybe not…that sounds like some sort of corporation…makes me want to make them.  NOW.  My mouth is watering.  I had started a blog post a few months ago about them when I first start the blog, but as usual my cooking ADD took me in another direction and I am sure I gave ya’ll another recipe.  Or who knows…maybe one of my kids threatened the other with a duel, or maybe one of them was trying to ride a inner tube down the stairs.  When I say one of them, I usually mean the little one.  My baby.  My thrill seeker.  Heaven help me, the gray hair giver.   Now, my little addition to this recipe is a avocado dipping sauce.  Oh my word this pushes these over the top. Anyway, these things are excellent and totally worth heating up a little grease for.

Chubby Cream Cheese Taquitos (from Key Ingredient)


3 cups shredded cooked chicken (use can use rotisserie or bake some chicken breasts with a little cumin, garlic powder and onion powder which is what I do)

6 ounces of cream cheese, softened  (I use 1/3 less fat)

1/3 cup sour cream

1/2 cup salsa

1 1/2 cups shredded sharp cheddar cheese (I used mild)

1 1/2 cups of chopped baby spinach, stems removed

kosher salt and fresh black pepper, to taste

9-10 (6-inch) flour tortillas (I used the fajita size)

vegetable or canola oil for frying

For dipping sauce you will need:

wholly Guacamole

garlic powder, onion powder to taste

Sour cream


In the throes of a taquito making frenzy….


In a large bowl, mix together the shredded cooked chicken, cream cheese, sour cream, salsa, cheese, and spinach.   Season this mixture to taste with the kosher salt and cracked black pepper.

One tortilla at a time, put 2 good size aka heaping tablespoons of the chicken mixture on the side of the tortilla and then spread out like a log. Roll up and set seam side down on a plate.  Keep doing this until you have used all of the filling and the tortillas are all rolled up.

Pour enough cooking oil into a large skillet to generously cover the bottom.  Heat the grease over over medium heat, cook the tortillas in batches, taking care not to overfill your skillet.  Fry on one side for about 2 minutes or until golden brown and then using a pair of tongs, flip each taquito over.  Do the same thing on the other side.  Once golden brown on both sides, remove from the grease and set on a plate covered with paper towels to drain.

To make dipping sauce, mix a package of wholly guac with about 1/4 cup of sour cream.  Sprinkle in some garlic powder and onion powder to taste.  Whisk it to combine.  Dip away my friends.

You will feel like you are at a Mexican restaurant.  You will want to wear a sombrero and shout Ole!!  You will want to take the plate and some dipping sauce into a closet and eat them all.  They are that good.  But know this is not deemed socially acceptable behavior and I am not suggesting you do this.  But I will say these things are so good you may be willing to lose a friend or two over them.  JS.  Enjoy!!!


BBQ shrimp

So tonight my husband was wanting to BBQ and I was wanting some seafood. So I went to the store and brought back some pork chops and some shrimp (this will happen when you turn a Cajun girl loose in the store…) and here we are with BBQ shrimp. You don’t actually BBQ the shrimp. And there is no BBQ sauce involved. Hence the pork chops. That man wanted to grill something and I knew me calling some BBQed when he didn’t actually get to man the grill would not fly. So the recipe called for something like 4 pounds of shrimp, but with only big daddy and I eating the shrimp (we have one allergic and the others just would rather not) I decided to cut it way down. I will give you that version. You can always double or triple it or so on. I found this recipe on Pinterest and modified it.

1 lb. large (26/30) shrimp, unpeeled
1/2 stick of butter, melted
3 or 4 shakes of Worcestershire sauce
3 or 4 shakes of hot sauce
2 cloves chopped garlic
1 small lemon cut up
Juice of one small lemon
1 tsp. parsley
2 tablespoons of chili sauce
1 tsp. cayenne pepper

Put your shrimp in a foil lined baking dish. Whisk together the remaining ingredients and pour over the shrimp. Refrigerate for about 30 minutes. Then turn shrimp to make sure the other side is coated. Let them chill in fridge a little longer. As those babies are cooling their jets in that yummy sauce, preheat your oven to 400 degrees. Pop your dish full of shrimp into the oven and cook for 10 minutes. Turn the shrimp over and cook 10 more minutes. Let them sit for about 5 or 10 minutes and then serve with some crusty French bread. Yummmm!


Cajun Mama Red Beans and Rice and clean sheets: A Monday Tradition

Red beans in the crockpot is one of the very first things I learned to cook. My mom was working as a nurse full time and I helped out with the meals. She would call me during the summer and talk me through the process so I could get them on in the morning. In college, I didn’t have a crockpot so I would make red beans own the stove. It just wasn’t the same but I did it. I have always loved red beans and rice but it wasn’t until I was married (I got my big ole red beans crockpot! As I call it) and pregnant with my first child that I developed a deep appreciation (some would call it obsession) with crockpot red beans. And consequently, I craved them throughout all 4 pregnancies. Guess because I was growing some Cajun bebes. 👶 Anyway, the old Cajun saying is red beans and rice and sheet washing on Mondays. I don’t always abide by that but it is definitely a great way to think. I have not researched into where that saying got its start, but I have the theory. My theory is that Mondays generally just stink. Not see if it was always discussed with such disdain as it is now, but pretty sure Mondays have been earning their bad rep since way back when. So what better way to counteract the negative impact of a Monday than with a pot of red beans and some fresh sheets? I am sure there is far more to it, but that is my hunch. I have had some requests for me to post the recipe on my blog so I am honoring the requests.
Updated 6/12/14
When I was growing up, Momou made some pickled sweet peppers and would keep them in this little glass container. My daddy would pour the juice over his red beans. I have her recipe for her peppers and she gave me one of the little containers when I got married but I have not worked up the courage to attempt to make them. I will though. So for now I buy banana pepper rings and they are awesome. If you like a little kick to your beans (authentic kick at that) then banana peppers are amazing!! ~AMB

Cajun Mama Red Beans and Rice 


1 bag of red beans (I only use Camellia beans)
1 onion, diced
1 bell pepper, seeded and diced
2 stalks of celery, chopped
1 package of sausage, sliced (I use Eckrich skinless sausage)


Soak your beans in the crockpot overnight. The next morning drain the water and cover beans with fresh water plus some. Add veggies. Add salt and pepper, at this point use sparingly. You can add more later as necessary.)
Cook for 6 hours on low. After this, add sausage and more salt and pepper if desired. Again use sparingly as sausage will add salt to the flavor. Cook for another hour on low. Season to taste and then serve. Yum! Enjoy!!!


Red beans and rice…so perfectly simple or simply perfect?

Deb’s pot roast…the last roast recipe you will ever need

So my mother in law and father in law came for a visit this weekend. It was so nice to be with them. They are probably 2 of my most favorite people on Earth. I share no genetic link to them, and yet they treat me like their daughter. They are wonderful grandparents and just fun to be with. Anyway, enough of the mushy love talk…let’s get down to business. My mother in law said she had made one of her roasts this past week and how good it was. She is in fact the wonderful soul who taught me how to cook the roast I had always wanted to cook. This weekend though, she upped her game a little. Told me about a few new additions to her roast recipe and I thought I would share with y’all. I decided on Saturday that a roast would most definitely be on the menu this week. So, I hope I am not being too basic here, but roasts can be tricky. I hope you like this recipe and I promise as I get more of this blogging stuff going on, I will offer more and more recipes and some will be more complex, but being married to a good ole country boy, this is the kind of food I tend to cook more often. So bare with me and please forgive me for not always blogging like I should, it is summer time and my monkeys, I mean kids, are all under foot. Ok so back to the roast…this is what my precious mother in law–Deb the Magnificent 😉 does. It is pretty foolproof and yields fantastic results.


1 3-5 lb. chuck roast
Dales marinade and seasoning
1 packet onion soup mix
Bacon grease (yeah yeah, not healthy, I know…for the purpose of this roast just comply ok? You will be glad you did)
Salt and pepper
Mushrooms (I used jarred this time because I had some on hand, but she used fresh and I will next time too)
1 cup French fried onions (the last 2 are her new additions that she says made this perfect roast even better and thickens your gravy)

Pour some Dales into a plastic container or a glass bowl that will your roast will fit in. Then put your roast in the dales. Make sure it gets on there real good. And then flip it. Same thing. Then leave it. Let it soak on one side for 15 minutes or so. Then flip it and let it soak on the other side for the same amount of time. Now pour some flour onto a large plate or a dish. Season the flour with salt and pepper. Now dredge the roast, using a big fork or some tongs, in your seasoned flour. Coat it on all sides. Meanwhile, heat some bacon grease over medium low heat (you can use some cooking oil, but Deb says use bacon grease and far be it from me to argue with her) in a large skillet. Brown your roast on all sides until it is nicely browned on all sides. Now transfer that baby into your roasting pan. Cover the roast with the French friend onions. Stir about one cup of water and the onion soup mix. Add some Dales to that. Pour the mixture over the roast. Add your mushrooms. Cover and cook in oven that has been preheated to 350 degrees for about 2 hours. I turn mine after an hour or so to ensure it cooks evenly. Now, it is ready when it is fork tender. Just take your fork and stick it in the roast. If you can turn the fork easily, it is most likely ready. The gravy will be a beautiful rich brown and be so good over rice. (Or mashed potatoes. But I don’t do that since we have potato salad with ours most times). I hope you enjoy it and let me know what you think. 20130617-160706.jpg