Nom Nom Nom

Happy Friday!!

So, as promised, it's time for some FOOD. Now I probably should start out by saying that while I do enjoy a fancy-dancy recipe here and there, the recipes I want to share on this blog mostly revolve around being easy and cheap. I should also let you know that my camera isn't the best to take food shots- the pizza pictures ended up being a little bright, like the pepperonis were radioactive or something. Ha!

So these chicken flautas are pretty effin' marvelous. I fed four people really hearty portions of the flautas, homemade guacamole, black beans, and spanish rice and only spent about ten bucks. Not including the wine, mind you. :) Although margaritas really would have been ideal, I suppose.

*pulls out wand* PREPARE YOURSELVES FOR SOME SERIOUS FLAUTA WIZARDRY. (and don't you dare forget your cookin' lipstick.)

Step One: Roast a chicken. Or, if you're like me, buy one of those hot ones from the grocery store. They are perfect to use in this recipe and cost about five bucks.

Step Two: Shred the hell out of the chicken using two forks. I just put the shreds back into the bag the chicken came in because it still had some seasonings and juices at the bottom. After you've gotten all the meat, add a mega spoonful of minced garlic and some salt and pepper. Mix it all up inside the bag to evenly distribute all the goodness.

Step Three: Stick twelve yellow corn tortillas on a baking sheet and warm them for awhile in the oven, I just set the temp to 350. You just need them to be nice and warm. Don't be silly like I did the first time I tried this recipe and skip warming the tortillas up- they split easily cold or room temp. When the tortillas are warm, add some chicken on top and roll into a flauta. Secure the flauta with two toothpicks.

Step Four: Repeat it all to hell until you have twelve ready-to-be-fried flautas.

Step Five: Add enough oil to a big deep skillet so that the flautas would be halfway submerged if they were inside and heat at medium high on your stove. Once the oil is hot, carefully add the flautas, toothpicks and all. Tongs would be ideal for this task- I used two forks and it sucked.

Step Six: Let the flautas fry up for a few minutes and turn over. When they are a nice golden brown, pull them out of the oil bath and let them sit on a plate lined with paper towels to cool off and drain. Remember to pull every toothpick out before plating, haha.

Step Seven: EAT THAT SHIZ! (No picture available. Trust me, I'm doing you a favor hahaha!)

I'd like to thank my lovely cooking assistants, Chelsea and The Squidling (while Evil Overlord #1 lurks in the background) :

ALSO OMFG THE SQUIDLING CAN STAND NOW!!!!!! L:KDFJDSLKFJDSLFKJSD:LFKJ (do NOT remind me that her first birthday is NEXT MONTH I think my brain might leak from my ears.) :

-A. <3