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I've only had taquitos out of a box (and they weren't great). Do you make your own? Are they (relatively) easy? I love Mexican food so might want to try making taquitos.
Now I can't stop thinking about zoodle people.
I have made my own taquitos, but I don't think it's simple. (Thank god, or I'd gain 20 pounds) You have to get the moisture level in the filling right, and the tortillas have to be soft enough to roll, and there's tooth picks, and hot oil splatters. I hate to disrupt any cred Dawn was giving me, but my taquitos this time were out of a box. My secret to the box ones is the really good salad underneath and spraying them with Pam and cooking them longer than the box says so they're really crispy.
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Originally Posted by karen_in_nh_2012
And do daikons taste just like "regular" radishes? I love them in salads but often forget to buy them -- I think they got moved in my grocery store to a produce section that I don't walk by much! Will have to add them to my shopping list so I don't forget next time.
I find that daikon is sweeter and milder than the regular small radishes, while also being similar in flavor. It's easy to prepare as you just peel it like a carrot and slice or grate it up. A nice tea sandwich is butter, coarse salt, and a thin slice of daikon.
For dinner tonight I'm making my Ham & Peanut & Veggie fried rice. This recipe makes a ton, good for a freezing day like today. Today's veggies are ginger, garlic, sugar snaps, jalapeno, carrot, daikon, rapini, and green onion.
damn, another cold and icy day so had to cancel the birthday dinner again. Tomorrow is supposed to be fine Tonight I just happen to have purchased a roasted chicken yesterday from our butcher (yes we did get out before the bad weather hit) so I have it to heat up, plus green beans and waldorf salad. I will most likely fix cous cous as well.
Debsi, thanks for answering my questions about taquitos and daikon! I think I WILL try to make taquitos at some point -- I've had great success with enchiladas so I HOPE the taquitos turn out as well.
Dinner "tonight" (I actually had it around 2:30 p.m. -- got up early early early today!): leftover BBQ chicken from a couple of days ago, but of course I had to make fresh veggies. Today it was carrots, green beans, zucchini (left over from my Spiralizer "experiment" yesterday ), onions, cherry tomatoes, and mushrooms ...
The veggies were really delicious -- at least as good as the chicken! I'd never added cherry tomatoes before, but they turned out really well -- I will use more of them with tomorrow night's veggie stir-fry.
Dinner "tonight" (I actually had it around 2:30 p.m. -- got up early early early today!): leftover BBQ chicken from a couple of days ago, but of course I had to make fresh veggies. Today it was carrots, green beans, zucchini (left over from my Spiralizer "experiment" yesterday ), onions, cherry tomatoes, and mushrooms ...
The veggies were really delicious -- at least as good as the chicken! I'd never added cherry tomatoes before, but they turned out really well -- I will use more of them with tomorrow night's veggie stir-fry.
Have a good evening, all!
Those charred carrots and green beans look so good! Mine tend to dry out and never really get done. How high is your heat? Do you cover the pan for a while to get them steamed? What do you put in with them -- some oil I assume? Broth too?
Rib eye and his idea of the works for SO. The everpopular spaghetti olio I alio I pepperocini. Big salad of several greens. A grilled chicken breast for him for lunch tomorrow and I may have a cheese party with the pasta.
Hand cut chil con con carne is bubbling in the crock pot. 15 fillings for breakfast burritos are in the freezer - home smoked ham, onions, mushrooms.
Tonight parsley meatloaf sandwiches with mustard,tomato,onion,dill pickle slices and Stella Artois beer while watching the Olympics.
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My secret to the box ones is the really good salad underneath and spraying them with Pam and cooking them longer than the box says so they're really crispy. 
Today it was carrots, green beans, zucchini (left over from my Spiralizer "experiment" yesterday 
), onions, cherry tomatoes, and mushrooms ...
