Thursday, February 28, 2013

My first visit to Trader Joe's

For years I've been hearing all about Trader Joe's. There's not one real close to home and I never wanted to make a special trip to go there (the closest one to me is in the Orland area - at least a half hour drive.) So, I've been here in the dark hearing others rave about it.

Back in the fall, I got in on a Foodie Penpal program and in my package was a jar of cookie butter. I LOVED it. After that, I figured I would have to get to Trader Joe's soon. I was kind scared to go through the doors, though...I could see the dollar signs adding up in my head.

Well, on a recent visit out to have lunch with my sis in the west suburbs, I asked her about Trader Joe's because I knew there was one not far from here. So, after lunch as I headed home, I ran into the Trader Joe's in Batavia. And yeah, I could see myself visiting often if there was one closer to me. Rumor is there will soon be one in Munster, Indiana and I cannot wait! Here's a few of the things I picked up:

I grabbed some gnocchi, lunchmeat, frozen foods, produce, yogurt. In the end I'd spent $90, but got quite a bit.

This went on some pizza and was fantastic!

I really liked some of the vegetable blends and frozen seasoned rice that they had.

Oh, and couldn't leave without something chocolate. These were amazing!

Tuesday, February 26, 2013

bellyQ to offer brunch

Got a press release in the inbox today about the new brunch menu at bellyQ in Chicago. Sounds like some great offerings. Here's a look:

Fans of bellyQ (1400 W. Randolph) can now enjoy three meals a day from Bill Kim's latest Asian barbecue concept when their weekend brunch menu launches Sunday, March 3. Available every Sunday from 10am-2pm, Chef Kim's new menu showcases his signature flavorful approach with a creative twist to the traditional brunch offerings such asTea Smoked Duck Benedict ($15) or Fried Chicken with Donuts and Pork Sausage Gravy ($14).

The menu offerings have a personal touch, as Chef Kim was not a fan of breakfast growing up, but his mother's creative renditions on classic breakfast foods had him cleaning his plate. For example,The Huckleberry Jam and Vanilla Maple Syrup French Toast ($11) is a result of his mother always using vanilla in her French toast recipe. Guests can also get a taste of what Chef Kim has for breakfast every morning when ordering the Banana Yogurt Shake ($4), another family recipe from his wife Yvonne. Additional offerings include:
  • Entrees
    • Salmon with Red Quinoa, Spinach & Asian Coleslaw ($15)
    • Crispy Tofu with White Corn Grits & Mushroom-Vegetable Gravy ($12)
    • Pork Belly Sandwich with Nuoc Cham Mayo & Lettuce ($12)
    • Chickpea Lemongrass Patty Melt, Cheddar on Marbled Rye Bread ($11)
    • Nori Waffle with Sake, Maple Syrup & Pork Patties ($12)
    • Posole with Pulled Chicken, Rice Noodle & Poached Egg ($12)
    • Vietnamese Omelet, Potatoes, Feta Cheese & Shrimp ($13)
  • Sides
    • Pork Sausage Gravy & Grits ($6)
    • Lemongrass Pork Patties ($6)
    • Sweet & Sour Bacon ($6)
    • Yogurt with Homemade Granola ($6)
    • Home Fries with Salami ($6)
To launch the new brunch menu, bellyQ will be throwing a kickoff party March 3 at 10:30am with brunch bites and a DJ for all Facebook fans. Guests just need to "like" the bellyQ Facebook page  and RSVP to the event to enjoy a first taste of the new menu, which will include a variety of brunch offerings and a mimosa or juice for just $10.  Everyone in attendance will also be entered into a raffle to win a bellyQ dinner for two.

Prices listed are exclusive of tax and gratuity. For reservations or additional information, please call (312) 563-1010 or visit  

About bellyQ  
Forged from a unique partnership between Chef Bill Kim, Cornerstone Restaurant Group and Michael Jordan, bellyQ redefines Asian barbecue and elevates it into an interactive dining experience that's creative and modern. Chef Kim and his expert team take the best seasonal, locally farmed ingredients and craft them into a menu that's bursting with flavors, from bright and crisp to smoky and earthy.

About Cornerstone Restaurant Group
Cornerstone Restaurant Group and affiliate Jump Higher, L.L.C., led by restaurateurs Jonathan Albert and David Zadikoff, in partnership with Michael Jordan, oversee all Michael Jordan-brand restaurants, including Michael Jordan's Steak House (Chicago, Connecticut and New York), Michael Jordan's 23.sportcafe (Connecticut), and SolToro Tequila Grill (Connecticut). Cornerstone Restaurant Group also manages operations for WAVE at the W Chicago-Lakeshore, ENO Wine Room at the InterContinental Chicago Magnificent Mile, ZYLO Tuscan Steak House at the W Hoboken and bellyQ in Chicago. For more information, visit

Sunday, February 24, 2013

Red Bud Tea Company

On our visit to Shipshewana after Christmas, we took some time to browse through some of the shops. I popped in the Red Bud Tea Company, which has some adorable little tea sets.

And rows and rows of tea flavors. Until a couple years ago when foodie sister Becky introduced me to Argo tea, I had only had bagged tea. Now I enjoy brewing my own loose leaf tea once in a while. I got some to bring back for Becky and if I'd had more time to look around I probably would have come home with several flavors. I see that you can also order their teas online, so I may have to do a little shopping in my jammies...while sipping some tea, of course. Visit to check it out.

Saturday, February 23, 2013

Blue Gate Restaurant

On a visit to Indiana Amish Country right after Christmas, we decided to head out one night to have a hearty Amish-style dinner. We ended up at the Blue Gate Restaurant, which also has a theater featuring some big name artists. The area was decorated beautifully for the holidays, including a huge tree design just outside the restaurant that appeared to be several stories high. There was a fresh few inches of snow on the ground, which was a welcome site since we'd not seen snow in Chicago in about 9 months. We also discovered as we were heading out there that the annual Ice Festival was going on, which made for a fun time. It was really neat to see all the carving around town and to see some carving in action.

Our meal at Blue Gate started out with some Amish bread - and of course, there was plenty of apple butter on the table.

One of the boys ordered a bowl of chicken noodle soup.

And he got a grilled cheese to go with it.

The rest of us ordered traditional Amish food, like this combination platter that included ham, fried chicken, roast beef, stuffing, mashed potatoes and corn.

While Amish-style cooking doesn't utilize much in the way of spices and tends to be on the bland side, it's definitely a big helping of good old fashioned comfort food. And the servings are usually big enough to fill your tummy so much that there's no room for traditional Amish desserts, like shoo-fly pie. The kids did manage to muster up enough of an appetite for some chocolate pie for dessert.

The restaurant is part of the Reigsecker Marketplace and the neighborhood is filled with quaint little shops.

The Blue Gate Restaurant
175 N. Van Buren St.
Shipshewana, IN

Friday, February 22, 2013

Purdue oven roaster

Ok, back at Thanksgiving I posted about this great turkey that I'd gotten...and then realized it was really a chicken. :)

My husband got stuck working on Thanksgiving again this year and it was the following weekend that I opted to make a big meal with all the trimmings. As I was shopping, I spotted this "whole seasoned roaster without neck and giblets." It was "oven ready" and all you had to do was put the bag into a roaster pan and place it in the oven. Well, it was in the big refrigerator case that was overflowing with turkeys. There were no chickens in sight and I assumed it was a turkey, albeit a small one. It didn't really indicate anywhere on the packaging that it was a chicken.

Because I've always spent Thanksgiving at one of my mom's or one of my sisters' houses, I've never had to cook a Thanksgiving turkey. There was one time right after I got married that I attempted to make a turkey. It's terribly embarrassing. I didn't realize that there was a bag of gizzards in the middle that you had to remove. I cooked it with that intact and then realized I had goofed. Luckily I'd also made a ham for that Christmas meal, so we did have something else to eat. I've never tried again. A couple times a year I'll get a turkey breast and make that.

So, I bought the "oven roaster." I cooked it. Everyone raved about how moist and flavorful it was. We served it up with our traditional Thanksgiving side dishes - dressing, mashed potatoes, egg noodles with gravy, cornbread, cranberry sauce, green bean casserole, corn casserole, green salad and biscuits. No one questioned it.

It was later when I went online and looked for it that I realized that it was actually chicken and not turkey. I still don't know why they don't put the word "chicken" on there somewhere. I guess most people know that Purdue does chicken, not turkey. However, I did discover when looking online that Purdue does offer and 1.75 pound turkey roast.

Anyway, regardless of my mistake, it was delicous...extremely moist and juicy and a great blend of seasonings. The following week I got another one when I went shopping and I've gotten one more since then. And I will totally be buying it again...maybe even next Thanksgiving. :)

Thursday, February 21, 2013

All Chocolate Kitchen: Geneva, IL

Earlier this month I drove out to visit our big sis, Pam. We went out for a lovely lunch at a Japanese Restaurant near her house. Unfortunately, we didn't have much time to shop, but didn't fit in a couple stops. One was at the All Chocolate Kitchen Store in Geneva. Would you believe this massive sculpture is made of chocolate?

And this one, too!!!

The offering there include a wonderful array of sweets.

The place is fairly new. It was opened in June, 2011 by Chef Alain Roby. He's know for such amazing feats as creating the World's Longest Candy Cane at 51 feet. He's the only pastry chef to hold three Guiness Book World Records. He also created a 23-foot tall chocolate tree in the store for Valentine's Day, using 1,200 pounds of chocolate.

With dining space and a cozy loveseat corner, it's a great place to relax with a latte and savor some sweetness. By the time we arrived, we had both just finished lunch, but I grabbed a tiramisu to go and Pam got some coffee and a quiche lorraine for dinner that evening. The motto there is "Eat Dessert First" and we totally should have done that! I shall not make the same mistake twice. :)

The gelato looked amazing. I MUST return when it warms up a bit and give it a try.

The All Chocolate Kitchen Store
33 South Third Street
Geneva, IL

Like a bag of Lucky Charms minus the cereal

On our recent visit to Shipshewana, Indiana, we did some shopping at Yoder's Meat and Cheese Market. Of course, we picked out a few cheeses - like salami cheese and horseradish cheese - and meats - like smoked bratwurst. But the kids' favorite item was this $1.91 cent bag of assorted miniature marshmallows. It's like the little colored ones that come in a box of Lucky Charms. They've added them to cereal and hot chocolate. 

Wednesday, February 20, 2013

Anyone have a foodie spreadsheet?

As the new year rang in, I decided I wanted to become more organized. I started making a list of the restaurants I've been to. I thought it would be neat to make a spreadsheet and keep notes on what dishes I liked or didn't like. Give each place a rating.

I started off the list by racking my brain on where I've been the last year or two, since the blog began. I just know there's a lot I'm missing, but I got started by listing those and then moving on further. There are several that I can picture in my head, but cannot for the life of me remember what they're called.

I'll need to jot more down as they come to mind. I'm omitting the chains - McD's, Subway, Sonic, Hardee's, Wendy's, BK, KFC, Panda Express, Starbucks, Taco Bell - you know, the places where you grab and go and don't dine out. Now I need to get everything into a spreadsheet. Do you keep a list of places that you dine out at? (Or am I crazy and completely wasting my time?) Been to any on my list? What are your favorites?

Fitzgerald's, Sawyer, MI
Journeyman Distillery, Three Oaks, MI
Viola Cafe, Three Oaks, MI
Carlos Lorenzetti, Chicago Heights, IL
Nelson's, Three Oaks, MI
Froeliche, Three Oaks, MI
Greenbush Brewery, Sawyer, MI
Bristol Renaissance Faire, Kenosha, WI
Blue Gate Restaurant, Shipshewana, IN
Amish Acres Restaurant Barn, Napanee, IN
South Bend Chocolate Cafe, Valparaiso, In
South Bend Chocalate Cafe, South Bend, IN
Dainty Maid Bakery, South Bend, IN
House of Gerhard, Kenosha, WI
Frank's Diner, Kenosha, WI
Villa De Carlo, Kenosha, WI
Gayety's, Lansing, IL
Lincoln's O, Highland, IN
Anthony's Cafe, Highland, IN
Longhorn Steakhouse, Merrillville, IN
Jack Binion Steakhouse, Hammond, IN
Chicory Cafe, South Bend, IN
Goose Island, Chicago, IL
Texas Corral, Highland, IN
Texas Roadhouse, Dyer, IN
Gino's Steakhouse, Dyer, IN
Kelsey's Steakhouse, Valparaiso, IN
Parea, Valparaiso, IN
Panera, Munster, IN
Panera, Homewood, IL
Valpo Velvet, Valparaiso, IN
Buffalo Wild Wings, Lansing, IL
Hooter's, Lansing, IL
Hooter's, Schererville, IL
Popolano's, Lansing, IL
Rain Forest Cafe, Minneapolis, MN
Dublin Pub, Springfield, IL
Palmer Place, LaGrange, IL
Dessert Menu, Dyer, In
Schoop's, Munster, In
Meyer's Castle, Dyer, In
Steak and Shake, Schererville, IN
Kilroy's, Lansing, IL
Schererville Gyros, Schererville, In
Blackbird Cafe, Valparaiso, In
Mishkenut, Munster, In
Avia, Munster, In
White Rhino, Dyer, In
Nawlins Crab Shack, Lansing, IL
Chili's, Calumet City, IL
Chicago Firehouse, Chicago, IL
Calumet Fisheries, Chicago, IL
Cheesecake Factory, Chicago, IL
Glenwood Oaks, Glenwood, IL
Highland Gyros, Highland, IN
Venice Italian Steakhouse, Dyer, In
Zuni's, Dyer, In
Carlos Lorenzetti, Chicago Heights, IL
Foodie's MarketCafe, Dyer, In
Dessert Menu, Dyer, In
Hard Rock Cafe, Chicago, IL
Wing Stop, Lansing, IL
Munster Gyros, Munster, IN
Munster Doughnut, Munster, IN
Calumet Bakery, Lansing, IL
Austrian Bakery, Chicago, IL
Meatloaf Bakery, Chicago, IL
Cubby Bear, Chicago, IL
Rockit Burger Bar, Chicago, IL
Moon Palace, Chicago, IL
House of Kobe, Schererville, IN
Golden Corral, Schererville, IN
House of Kobe, Merrillville, IN
Bucca diBeppo, Orland Park, IL
Georgio's, Orland Park, IL
Smashmouth Burgers, Schererville, IN
Toro, Chicago, IL
Gino's East, Chicago, IL
Bubba Gump Shrimp, Chicago, IL
Riva, Chicago, IL
Signature Room on the 95th, Chicago, IL
Ed Debevic's, Chicago, IL
Berghoff's, Chicago, IL
Roka Akor, Chicago, IL
Seasons 52, Schaumburg, IL
Seasons 52, Oak Brook, IL
Eidelweiss Restaurant, Norridge, IL
Niche, Geneva, IL
Famous Dave's BBQ, Bloomington, IL
Chef Klaus' Beirstube, Frankfort
Peotone Bierstube, Peotone, IL
Nancy's Pizza, Woodrige, IL
Wingfield's, Chesterton, IN
Olive Garden, Calumet City, IL
Dixie Kitchen, Lansing, IL
Five Guys, Munster, IN
Chipotle, Munster, IN
J's Peapod, Lansing, IL
Cafe Borgia, Munster, IN
The View, Munster, IN
Stephano's, Lansing, IL
Artisan Table, Naperville, IN
Beggar's, Lansing, IL
Lucrezia Cafe, Chesterton, IN
Three Floyd's Brewpub, Munster, IN
Flossmoor Station, Flossmoor, IL
Red Lobster, Munster, IN
Charley Horse, Munster, IN
Rock Bottom Brewery, Orland Park, IL
Portillo's, Crestwood, IL
Lone Star Steakhouse, Crestwood, IL
115 Bourbon Street, Merrionette Park, IL
Schoop's, St. John, IN
Balagio, Homewood, IL
Aurelio's, Homewood, IL
Golden Crown Restaurant, Lansing, IL
Blueberry Field Pancake House, South Holland, IL
Andy's, South Holland, IL
Andy's, Riverdale, IL
Submarine Port, South Holland, IL
Aurelio's, Munster, IN
Aurelio's, South Holland, IN
Tom's Restaurant, Homewood, IL
Rico's Pizza, Lansing, IL
Blue Top Drive In, Highland, IN
Scrambled Diner, Dyer, IN
Outback Steakhouse, Calumet City, IL
Fuddruckers, Calumet City, IL
Bogart's Charhouse, Homewood, IL
Beggar's, Blue Island, IL
Jelly's Pancake House, Dyer, IN
Hog Wild, Midlothian, IL
T.J. Maloney's, Merrillville, IN
TGIF, Schererville, IN
Leona's, Calumet City, IL
The Egg and I, Tinley Park, IL
Tyler's Tender, Schererville, IN
Aunt Sally's, Calumet City, IL
Silver Spoon, Valparaiso, IN
Baker's Square, Lansing, IL
Don Pedro, Calumet City, IL
J.J. Kelley's, Lansing, IL
Waldo Cooney's, Lansing, IL
Sanfratello's, Glenwood, IL
Gabe's, Glenwood, IL
Warsaw Inn, Lynwood, IL
Arenello's, Glenwood, IL
Giovanni's, Munster, IN
Houlihan's, Schererville, IN
Tiebel's, Schererville, IN
Ablebee's, Munster, IN
China Moon, Lansing, IL
Amore, Crown Point, IN
Cracker Barrel, Hammond, IN
Jimmy K's, Lansing, IL
Thai Zie, St. Charles, IL
Lucky China, Dyer, IN
Matsuri Japanese, Geneva, IL
Wildfire, Oak Brook, IL
Hofbrauhaus, Rosemont, IL
El Salto, Munster, IN
Medieval Times, Schaumburg, IL
Logan's Steakhouse, Normal, IL

Some that no longer exist that I liked:

RX Cafe, St. Charles, IL
Rubes, Harvey, IL
McMing's, South Holland, IL
Alf's Pub, Dolton, IL
Heidelberg, Elmhurst, IL
Cornerstone Mansion, Lowell
Outriggers, Lansing, IL
Petey Treats, Munster, IN
Cafe Elise, Munster, IN
Kathy's Coffee Shop, Lansing, IL
Al's Diner, Lansing, IL

Fire and Flavor Salmon Seasoning

Last summer I was introduced to Fire & Flavor products, when I got a sample of their oak grilling plank. It made for some wonderful steaks, topped with grilled mushrooms and grape tomatoes. A few weeks later, I got a box of product from the company that included some cedar planks, salmon seasoning and fry seasoning.

I recently tried out the salmon seasoning. While I would have loved to have prepared it on the grill outside, it's been quite chilly and windy here in Chicago lately. So, I had to settle for broiled salmon instead.

I sprinkled it generously on top (next time I'll have to be a little more careful as it is a little on the spicy side) and put it on the oven and set it on broil. The result was delicious. I'm planning to try it out on some chicken ( recently made some chicken taquitos and I think this would be perfect for that) and it would probably work well in some chili or tacos, too. I served it up with a frozen multi-grain and vegetable blend from Trader Joe's and some candied carrots.

I look forward to trying out the cedar planks when it warms up. Oh, and i did try out one of the fry seasonings. Watch for a post on that soon. They were awesome!

* I did receive a complimentary product sample for purpose of a review. Opinions are my own.

Tuesday, February 19, 2013

Matsuri Japanese Restaurant, Geneva, Illinois

Last week I went up to visit our big sis, Pam. She lives in Geneva and I get so envious when I visit her because she has so many awesome restaurants that are so close. We decided to go to lunch and she threw out a few possibilities. When she mentioned Japanese, I jumped on it. I LOVE tempura veggies.

So, we both ordered this combo on the lunch menu that included the following all for around $8.

Miso Soup

Teriyaki chicken, white rice, tempura shrimp and tempura vegetables (if I remember correctly, there was zucchni, carrot, cauliflower and broccoli.)

The chicken was great - moist and infused with flavor. The vegetables were lightly battered and crisp. Portions were sizable. I brought home half my meal for a snack later in the evening.

The menu also includes sushi, sashimi and a variety of chicken, beef and seafood.

Matsuri Japanese Restaurant
507 S. Third Street
Geneva, IL

Monday, February 18, 2013

Cake batter truffles

So, here's another case of my foodie friends coming to the rescue. Yesterday I was making all kinds of stuff in the kitchen and somehow opened an extra can of sweetened condensed milk that I didn't need. I got on FB and asked for simple ideas on what I could make -- ones that didn't involve chocolate chips, since my kids had eaten them all up on me.

I got a few great suggestions and this one from the Baking Fairy sounded easy enough and I had the ingredients on hand, so I grabbed my 13-year-old and got to work. I simplified it a little more (I eliminated one ingredient)and here's what I ended up with:

1 box vanilla cake mix
Sprinkles (optional)
1 10 oz. can sweetened condensed milk
12 oz. bag Wilton Candy Melts

So, this is so easy - put your cake mix and can of milk together in a bowl and mix well. If you'd like sprinkles in it, add those. Roll dough into balls and lay out on a wax paper-lined cookie sheet.

Once finished empty your candy melts into a glass bowl. Put in microwave on defrost or 50% power setting for 1 minute. Then heat in 30 second increments, stirring between each, until fully melted and smooth.

I didn't have popsicle sticks or the little sticks you use for cake pops, but I did have some wooden skewers and they did the job. Insert a stick into each ball and dip partially in chocolate, sprinkle with more sprinkles, if desired.

They are super easy, but super sweet. Like so sweet that one of my boys took a bite and then said he couldn't finish it. :) So, they should go a long way.

Also, I had extra chocolate to use, so we dipped some pretzels and dressed them up.

Sunday, February 17, 2013

Tomato Florentine Soup

Usually when I make this soup, I start with chicken or beef broth (or a combo) and add some seasoned, diced canned tomatoes and some tomato sauce. Today I realized I was out of canned tomatoes, so I adjusted the recipe with what I had. I used vegetable juice and fresh tomatoes.

1 46-ounce can vegetable juice
1 1/2 cans water
Spices to taste (garlic salt, basil, black pepper, parsley, oregano, thyme)
3/4 cup sliced carrots
3/4 cup sliced celery
1 green onion, finely diced
3 tomatoes, diced
1/2 bag spinach, roughly cut
12 ounces tri-color rotini 

Place vegetable juice and water in soup pot. Add spices and vegetables (except spinach) and bring to a boil. Boil for 15 minutes. Add spinach and pasta and continue to boil for 10 to 12 minutes or until pasta is soft.

Spinach Poppyseed Dressing Salad

As I'm transferring stuff from computer to computer and cleaning out my albums, I'm coming across pics that I don't think I posted, but that just look yummy and have to be shared. This is one. This was an easy salad I brought for Christmas dinner at my sister's house that was really good.

1 bag baby Spinach
1 cup grape tomatoes
1/2 bottle Lighthouse Poppyseed dressing

Mix together and you have an easy and delicious side dish!

Thursday, February 14, 2013

Stonefire Garlic Naan Panini

Recently, I got notification that I'd won the January online recipe contest from Stonefire Authentic Flatbreads for an Italian Sausage and Spinach Pizza made on one of their multigrain pizza crusts. I got a box a few days later with an apron, a tote bag and 5 packs of Naan. So, first thing I did was pop open a garlic flavored pack and whipped up a Panini.

1 Stonefire All Natural Garlic Naan
4 slices honey ham
1/4 cup of fresh baby spinach
Dofino Havarti
Garlic aioli (1/4 cup mayonnaise, 1/2 tsp. minced garlic, 1/2 tsp. lemon juice, freshly ground black pepper)

Wednesday, February 13, 2013

Stonefire Prize Package

I was excited to get an e-mail that I was the winner of the January recipe contest for Stonefire Authentic Flatbread. Here's what I got in the mail for a prize:

So far I've made some paninis and pizzas and have a few more left. If you've tried their products, you know that they make a good base for a pizza. Go to their Facebook page and enter for yourself.

The Spice House: Geneva, IL

My sister and I did some shopping the other day and stopped at the Spice House in Geneva. There are four other locations in the Chicago area and Milwaukee area. It smelled soooo good in there.

The spices are ground there and I love that you can buy little 1 oz. packets of most of the items. Got a few packs I can't wait to try -- some nutmeg, ginger and some spice blends.

I also got some pure vanilla and some truffle oil, which I can't wait to try. Ever since I had truffle fries at Rockit Burger Bar, I have been wanting to pick up some truffle oil to use at home.

You can find them online at

Friday, February 8, 2013

Chicken taquitos

Once in a while something catches my eye in viewing a blog and my tummy just can't let go of it. On the blog From Valerie's Kitchen, I looked at a posting for baked chicken taquitos and the image of the chicken in a skillet with cheese melting over it just pulled me in. Last week, as I was cooking up some munchies for Super Bowl Sunday, this recipe came to mind and I whipped some up. They were delish. It's a couple days later and I still can't get it out of my mind. I'm making more for lunch right now as I typed.

As usual, my version is just a little different, just based on the fact that I don't like hot stuff too much, and that I didn't have every ingredient on hand. They were so good!


Olive oil
3 boneless, skinless chicken breasts, diced
1 1/2 tsp. paprika
1/2 tsp. garlic salt
1 tsp. Cajun injector seasoning
1/2 tsp. freshly ground black pepper
dash of celery salt
green onion, diced
4 oz. shredded co-jack cheese
1 package tortillas

Preheat oven to 350 degrees. Put olive oil in skillet and heat, adding diced chicken. As it cooks, add seasonings and onion.

Once cooked throughout, add cheese and stir until melted cheese is blended well.
Place pack of tortillas in microwave for about 15 seconds - just long enough to keep them from sticking and breaking when you roll them. Place a spoonful of the chicken into a tortilla and roll. Look over at Valerie's post if you need help on rolling. Not sure what her trick is, but mine didn't roll as well as hers.  

Spray the tops of rolled tortillas with cooking spray. And put in oven for 15 - 20 minutes or until they have hardened slightly to add a nice crunch. Garnish with whatever you like - sour cream, salsa, chives, cilantro.  You might want to make a double batch...they will disappear quickly!