Carnitas

 This pork was crunchy and juicy and delicious.  Yum!

• 4lbs pork butt (or boston butt)
• 1 onion, diced
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 2 tsp cumin
• 1 tsp salt
• 1 large orange, zested and juiced
• 12oz chicken broth

1. Cut the pork butt into about 4 pieces, and place in crock pot.  Add seasonings and broth.  Cook on low for 7-8 hours, or high for 4 hours, or until the meat falls apart easily.  
2. Remove pork from crock pot and shred.  Do not discard liquid quite yet.  (The meat is easily shredded by putting the meat in a mixer and using the beaters to pull apart the meat.)  Place a thin layer of shredded pork on a cookie sheet and top with about 1/4 cup of the crock pot liquid.  
3. Set oven to broil.  Broil the pork for about 6 minutes.  

Topping ideas:

• Cilantro
• Onion
• Queso Fresco Cheese
• Cilantro Lime Sauce

IP Fagioli

 We love a delicious, hearty soup year round.  Despite it being mid-summer, we enjoy this particular soup regularly.  We have to double the recipe for our family of 9 these days.  😅  I've made this with beef, sausage, venison - all are hits with the family.

• 1 lb ground beef
• 1 cup chopped onion
• 3-4 carrots, chopped
• 2 celery, chopped
• 3 potatoes, peeled and chopped (could add pasta at the end instead)
• 14oz can diced tomatoes with juice
• 14oz can kidney beans, rinsed and drained
• 14oz can white beans, rinsed and drained
• 4 cups beef broth (I don't double this when I double the recipe)
• 24oz jar spaghetti sauce
• 1 1/2 tsp Italian seasoning
• 3/4 tsp hot pepper sauce (we unfortunately have to omit due to food allergies)
• 1/2 tsp salt
• 1/2 tsp ground black pepper

1. Turn Instant Pot onto sauté setting.  Brown and crumble ground beef, then drain.  
2. Add in remaining ingredients.  Stir to combine.  Put the lid on, and turn the vent to ensure it is closed.  Push "Manual" and set it for 20 minutes.  This will take about an hour total to come to pressure and cook.  When it is done cooking, quick release the pressure.  

IP Swiss Steak

We have a lot of beef in our freezer from getting a cow butchered, so I've been pushed to find recipes for cuts of meat that I don't traditionally work with.  Tenderized round steak is one that I haven't cooked with previously, but was pleasantly surprised with how this turned out.  We served it over rice.  Unfortunately, the tomato-ey sauce didn't sit well with a few of my kiddos sensitive stomachs, so I won't be making it too often.  Which is sad because I really enjoyed it.  Maybe next time I make it, I'll just give them a little pepto with the meal.  :) 

• 2 tsp olive oil
• 1 sweet onion, sliced
• 3 carrots, peeled and cut into discs
• 2 cloves garlic, crushed and minced
• 16  oz round steak or cube steak
• salt and pepper to taste
• 15 oz can diced tomatoes
• 6 oz can tomato paste
• 16 oz can beef broth
• 1 tsp dried oregano

1. Turn instant pot to saute, heat oil over med-hi heat.  Add onions and carrots.  Saute until onions are tender.  Stir in garlic and cook an additional 1-2 mins.  
2. Lightly sprinkle both sides of steaks with salt and pepper.  Place meat on top of onions and carrots.  Pour tomatoes over the meat.  In a small bowl, stir together tomato paste, beef broth,a and oregano.  Pour over meat.  Close lid, and make sure vent is closed.  Manual pressure cook for 30 mins.  Serve over rice, potatoes, or pasta.  

Goulash

Despite its nasty sounding name, this is a delicious dinner.  The kids went nuts over it and all had seconds.  And it was way easy to make.  And healthy.  Score!

• 1 TBS olive oil
• 1 medium yellow onion, diced
• 1-2 green bell pepper(s), seeded and diced
• 8 cloves garlic, minced
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 TBS paprika
• 2 lbs ground beef
• 1 TBS Italian seasoning
• 1 TBS Worcestershire sauce
• 2 TBS tomato paste
• 2 15 oz cans tomato sauce
• 2 15 oz cans diced tomatoes
• 2 bay leaves
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked (We of course chose GF noodles)
• 1 1/2 cups frozen vegetables, or 2 cans mixed veggies
• 2-3 dried chili peppers (optional)
• 2 cups shredded cheese, stirred in at the end (optional)

1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat.  Add the onions and saute for 5-6 mins, or until starting to soften and turn translucent.  Add the bell pepper and cook for 3-4 mins, stirring often.  Add the garlic and cook for 1 minute.  
2. Reduce heat to medium, and add the salt, pepper, and paprika.  Mix well. Add the ground beef to the pot and stir to break apart the meat.  Stir frequently and cook until the meat is browned.
3. Add the Italian seasoning, Worcestershire sauce, and tomato paste.  Mix well to combine.  Stir in the tomato sauce and diced tomatoes and bring to a simmer.  Add the bay leaves, cover, and reduce heat to low.  Simmer for 15-20 minutes, stirring occasionally.
4. Stir in the broth, veggies, and macaroni.  Cover and simmer for another 15 minutes, or until the noodles are cooked to al dente, stirring occasionally.

Instant Pot Chicken Pot Pie Soup

This had some great flavor, and I loved that it was lactose-free for my lactose intolerant family members.  BUT it didn't taste lactose free at all.  The cashews really help add a creamy consistency, and help so it doesn't taste like coconut.  The family all really enjoyed it.  Shhhh.  Don't tell them how healthy it is.  :)

• 2 large boneless skinless chicken breasts, cut into bite-sized chunks
• 2 TBS ghee or olive oil
• 1 onion, diced 
• 3 carrots, diced
• 3 stalks celery, sliced
• 5-6 cloves garlic, minced
• 1 lb red potatoes, diced
• 2 cups chicken broth or stock
• 1 cup full-fat canned coconut cream
• 1 cup cashews
• 2 TBS fresh thyme leaves
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• freshly cracked black pepper to taste

1. Turn IP on to Saute mode.  Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly.  Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to IP.  Secure lid with the valve in sealing position and cook Manual High Pressure for 10 mins.  
3. Meanwhile, add coconut milk and cashews to a high speed blender.  Blend until very very smooth.
4. When time is up, quick release then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.  

*****If you don't have a high-speed blender, soak your cashews in hot water for a few hours, then drain and proceed with directions.*****

Kirsten's Chicken Enchilada Soup

And another fabulous one from Girl's night! 

• 2 lbs chicken tenderloins
• 1 large can black beans, drained and rinsed
• 2 cans corn, drained
• 2 cans rotel tomatoes
• 1 can tomato sauce
• garlic salt to season
• onion powder to season
• 1 TBS cumin
• 1 TBS chili powder
• 4 cup chicken broth

Toppings:

• Monterrey jack cheese
• avocado, sliced
• sour cream
• lime wedges
• tortilla strips
• cilantro

1. Put chicken, garlic salt, onion powder, rotel tomatoes, tomato sauce, cumin, and chili powder in pressure cooker on chicken setting.
2. Once chicken is done, shred.  Add black beans, corn, and chicken broth.  Cook on chicken setting.  Serve.  Top with your favorite toppings.  

Corn and Zucchini Chowder

This was a delicious way to get my kids to eat plenty of veggies.  I went heavy on the zucchini and summer squash, and light on the corn.  Yum!  Great way to start the fall!

• 1 TBS butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion
• 2 celery ribs, chopped 
• 1 medium carrot, peeled and chopped
• 2 cloves minced garlic
• 1/2 tsp thyme
• 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, kernels cut from the cob (I used two cans instead of fresh)
• 1 medium zucchini, diced into 1/2 inch cubes
• 1 cup half and half
• salt and pepper to taste
• a few dashes of cayenne pepper
• chopped fresh parsley for garnish, if desired

1. In large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 mins.  
2. Add onion, celery, carrots, garlic, and thyme.  Cook until veggies begin to soften, about 5 mins, stirring occasionally.  
3. Add sweet potatoes, water, and bay leaf.  Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 mins, or until the sweet potatoes are halfway cooked.
4. Add zucchini and corn; season with salt, pepper, and cayenne to taste.  Simmer for an additional 8-12 mins, or until vegetables are completely tender.  
5. Discard the bay leaf, and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half and half and cook just until heated through.  Taste for salt and pepper.
6. Serve garnished with chopped parsley and a sprinkle of cayenne, if desired.  

Slow Cooker Pot Roast

The hubby loves a good roast, and this one was his favorite.  :)  The kids loved it too!  Mama win!

• 4-5 lb chuck roast
• 2 TBS oil
• 2 tsp Kosher salt
• 1 tsp coarse ground black pepper
• 1 TBS onion powder
• 1 TBS ranch seasoning
• 1 lb carrots, peeled and cut into 2" chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 3 TBS corn starch
• 3 TBS cold water
• Parsley to garnish, optional.

1. Season the roast with salt, pepper, onion powder, and ranch seasoning.  
2. Heat oil to medium-hi and brown deeply all sides of seasoned roast.  (About 4-5 mins each side).
3. Remove roast, and put in carrots and garlic.  (You could add potatoes too).  Lay the beef on top, then add beef broth and cover, cooking on low for 8-10 hours, or high for 5-6 hours.  (I did 4 and it was fine).
4. In the last hour, mix cornstarch and water and add it to the slow cooker to thicken the sauce.  This will make a fabulous gravy.  

Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!

• 2 Lbs top sirloin, cut into thin strips, then 2" pieces
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 8 oz cream cheese, softened
• 1/2 cup sour cream, room temperature
• 16 oz egg noodles (or rice...or mashed potatoes...)
• 4 cups beef broth
• 1/2 cup all-purpose flour (I use Namaste GF flour blend)
• 1 TBS ketchup
• 1 TBS Worcestershire sauce
• 1 TBS beef bouillon (powder or base)
• 1 1/2 tsp dijon mustard
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp thyme
• 1/4 tsp red pepper flakes

1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.  

Hawaiian Pineapple Chicken

I was a huge fan of this meal!  Mmm mm mm.  Not exactly health food, but so delish, and easy to make!!  My Ninja crockpot/stove/oven made this a one pot meal.

• 4 Chicken Thighs (I used 6 chicken breasts)
• 2 Cups pineapple, cut into 1" chunks (I used a can of pineapple, but I bet fresh would be divine!)
• 1 yellow onion, cut into 1" chunks
• 3 TBS honey
• 2 TBS soy sauce (or Tamari Sauce if GF)
• 1/2 cup dark brown sugar (I used light)
• 1 TBS grated ginger
• 2 garlic cloves, minced
• 2 tsp sesame seeds for garnish
• 1 TBS cornstarch
• 1 red bell pepper, cut into 1" chunks
• parsley for garnish

1. In a medium skillet, brown chicken in oil on both sides for 3-5 minutes on high heat.  
2. Add the pineapple and onion to the bottom of the slow cooker.  
3. Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.  Top it with the chicken.  Cook on low for 5 hours or high for 3 hours.  
4. Add the cornstarch and a TBS of water.  Mix and add to the slow cooker.  Add the bell peppers and let it cook an additional 30 minutes.  (This is a great time to start your rice!)
5. Serve with parsley and sesame seeds for garnish, if desired.

Crock Pot Sweet Garlic Chicken

This is one of my recent favorites.  The kids love it too.  Unfortunately the hubby isn't in love with it, but hey, he's gone a lot anyway soo....

We serve this with wild rice and asparagus.  The sauce that this makes goes great poured over the rice.  Yummmmm....  My ninja 3-in-1 crock pot/stove/oven makes this super simple because I don't have to use a seperate pan to boil the sauce.  :)

• 4-6 chicken breasts
• 2 TBS garlic
• 1/4 cup lemon-lime soda
• 2 TBS soy sauce (or gluten free tamari sauce)
• 1 cup brown sugar
• 2 TBS corn starch
• 1 tsp ground black pepper
• Red pepper flakes, to taste
• 2/3 cup apple cider vinegar
• 2 TBS water

1. Place thawed or frozen chicken in crock pot.  
2. In small bowl, mix together sugar, soda, vinegar, garlic, soy sauce (tamari sauce), and pepper.  Pour over chicken.
3. Cook on low 6-8 hours or on high 4 hours.  
4. Remove chicken from crock pot, and pour remaining sauce in sauce pan. Turn stove on to med-hi and allow sauce to come to a boil.  
5. In a small bowl, mix corn starch and water together.  Pour into sauce on stove.  Allow to boil 2-3 minutes, or until thickened.  
6. Allow sauce to sit for a few minutes, it will continue to thicken.  Sprinkle with red pepper flakes if desired.  

White Chili

My sister's sister-in-law (how's that for confusing!  ha ha) made this delicious gluten free soup for us the day after we moved to our new home in Little Elm.  It's yummy and so easy to make!  They went really well with these biscuits!

• 2 chicken breasts (frozen ok)
• chicken broth (I used about 1 1/2 cups)
• 1 bottle chili verde
• 1 tsp cumin
• 3 cans white beans (any kind), rinsed and drained
• 8 oz cream cheese

1. I put everything except the cream cheese in the crock pot on hi for 4 hours.  After 3 1/2 hours, I shredded the chicken.  You can either take it out and use a mixer or leave it in the crock pot and use two forks.  Add cream cheese, and stir to break up chunks.  Let cook for another 30 mins.  

Black Beans and Pork Chops

This was yummy tonight and really easy.  I served it over couscous, but it could be served over rice too.  Meal was topped off with a delicious green salad and a fruit salad.  Mmmm mmmm mmmm!  I doubled it to feed our family, but we could have probably made it without doubling.

• 4 pork chops, thick cut
• ground black pepper (I also used creole seasoning)
• 1 TBS olive oil
• 1 (15 oz) can of black beans with liquid
• 1 cup salsa
• 1 TBS chopped fresh cilantro

1. Heat oil on med-hi in a skillet large enough to cook all four pork chops.  Season pork chops with desired about of pepper (and creole seasoning).  Brown pork chops in oil on both sides.
2. Pour undrained beans and salsa over chops and sprinkle with chopped cilantro.  Cover, reduce heat to med-low and simmer until pork is cooked through - 25-30 minutes.  

Easy peasy!

Quick and Easy Meatballs

I got this recipe from a friend.  She served it at a party and my boys couldn't stay away from them.  Perfect for an appetizer, busy weeknight, or for after church when you don't get home till 6.  (groan!)  I just make some instant mashed potatoes and some steam-fresh veggies and voila!  Dinner!

1 package frozen meatballs
1 jar chili sauce
1/2 cup grape jelly

Combine ingredients in a medium saucepan and allow to simmer until meatballs are warmed through, or about 30 minutes.

Ham and Potato Soup

This was really yummy!  Serve with warm rolls on a cold windy day, and you've got a wonderful fall meal.

I originally made this to serve 11 people.  I doubled the recipe, and it was just enough.  For my family, I won't need to double.

• 3 1/2 cups peeled, diced potatoes
• 1/3 cup celery, diced
• 1/3 cup finely chopped onion
• 3/4 cup ham, cooked and diced
• 3 1/4 cups water
• 2 TBS chicken bullion granules
• 1/2 tsp salt, to taste 
• 1 tsp ground pepper, to taste
• 5 TBS butter
• 5 TBS flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham, and water in stock pot and bring to boil.  Allow to boil over medium heat until potatoes are tender, about 15 minutes.  Stir in the chicken bullion.  
2. In a separate sauce pan, melt butter over medium-low heat until it has melted.  Whisk in flour slowly, and cook about 1 minute, stirring constantly.  Slowly stir in milk, whisking to be careful lumps don't form.  Continue stirring over medium heat until mixture thickens, about 4-5 minutes.
3. Stir the milk into the stockpot and cook soup until heated through.  Serve immediately.  

Spicy Chicken Soup

I made this a few nights ago.  We had a few sickies in the house and it had been raining, so what could be better than soup (especially if said soup had a little heat to clear the sinuses)!  Found this on allrecipies.com, and it is definitely a keeper.  It was simple, just took some time to simmer.  All in all, I think it took about three hours, but only about 20 minutes of actual prep work.  John, Cory, and I really liked it.  The others tolerated it, but they really liked the rolls that went with it.  :)

• 2 quarts water (8 cups)

• 8 boneless, skinless chicken breast halves

• 1/2 tsp salt

• 1 tsp ground black pepper

• 1 tsp garlic powder

• 2 TBS dried parsley

• 1 TBS onion powder

• 5 cubes chicken bouillon (5 tsp)

• 3 TBS olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 1 (16 oz) jar chunky salsa

• 3 (14.5 oz) cans diced tomatoes

• 1 (10.75 oz) can condensed tomato soup

• 3 TBS chili powder

• 1 (15 oz) can whole kernel corn, drained (I used a bag of frozen corn)

• 2 (16 oz) cans chili beans, undrained (I used one chili beans, one black beans)

• 1 (8 oz) container sour cream

1. In a large pot over medium heat, combine water, chicken breasts, salt, black pepper, garlic powder, and chicken bouillon cubes.  Bring to boil, then reduce heat and simmer over low heat for 1 hour, or until juices are clear.  Remove chicken and reserve broth.  Shred chicken.

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly brown.  Stir in remaining ingredients (including sour cream) and 5 cups of the reserved broth.  (I didn't have enough broth, so I added a little water and a little extra sour cream).  Simmer at least 30 minutes.  

*I didn't have a pot big enough for the 2nd step, so I used to pots.  One I added dried minced jalepenos and cayenne pepper, for some extra heat.  It was wonderful.  The other I left mild for the kids.  

• 
  

Chicken Parmigiana

I got this fantastic recipe from my friend's recipe blog.  I've made this several times, and it always turns out wonderful.  Mmm mmm and all the prep work is done hours ahead of time, so it works well for company. 

• 3 whole chicken breasts (I use 4, and then cut them in half
• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. italian seasoned bread crumbs
• 1 to 1 1/4 c. butter
• 1 jar spaghetti sauce
• 6 slices Mozzarella cheese  (I use grated mozzarella)
• grated Parmesan Cheese

1. In a bowl, beat together the egg, salt and pepper.  In a seperate bowl, pour bread crumbs.  Dip the chicken in the egg mixture, then coat with bread crumbs.
2. In large skillet sauté chicken in butter until both sides are lightly browned.
3. Arrange chicken in crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours.  Top with mozzarella and parmesan cheeses.  Cover and cook an additional 15 minutes.

Chicken and Dumplings

Made this for the family tonight.  Everyone was a fan, even little Logan (9 months old).  This will be going into our regular rotation.  And the best part?  Only about 5 minutes of prep work!

• 4 boneless, skinless chicken breast halves
• 2 TBS butter
• 2 (10.75 oz) cans condensed cream of chicken soup
• 1 onion, finely diced
• (I also added about a cup of chopped carrots, next time I will add more)
• water, as needed
• 2 (10 oz ) cans packaged refridgerated biscuit dough, torn into 1 inch pieces
• (I added a 14.5 oz can of green beans)

1. Place chicken, butter, soup, and carrots into crock pot and fill with enough water to cover. 
2. Cover with lid and cook on hi for 5-6 hours.  About a 45 before serving time, put in the biscuit dough and green beans.  Allow to cook until the dough is no longer raw in the center.

Applesauce

I love fall, with it comes so many beautiful changes to the land.  Unfortunately, with some of the good changes, comes weather so awful that all you want to do is stay inside and make fudge.  BUT, if you make the fudge, you will more than likely be the one EATING the fudge, and that's no good for the diet.  Well, here's a recipe for comfort food that you won't feel QUITE as guilty after eating.  :)

Plus it makes your whole house smell like cinnamon.  Ahhhh.

• 4 apples, peeled, cored, and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 tsp ground cinnamon

1. In a saucepan, combine apples, water, sugar, and cinnamon.  Cover and cook over medium heat for 15-20 minutes, or until apples are soft.  Allow to cool, then mash with fork or potato masher.

OR...use your crock pot (I doubled the recipe and used my crock)

1. Place apples, water, sugar and cinnamon in crock pot and cook on hi for about 4 hours.  No need to mash.  Serve warm or cool and serve.



Chicken Taquitos

Please excuse the messy background.  I was in too much of a hurry to snap the shot before the sun went down and/or the baby started crying.

These were very yummy, good enough and pretty enough for company, but easy enough for a weeknight.  Sooooo much better than the frozen store-bought taquitos, there's not even a comparison. 

• 4 boneless, skinless chicken breasts cooked, shredded*
• 1 1/2 cups shredded smoked cheddar and swiss cheese blend (if you can't find the blend, you can just use smoked cheddar)
• 1 (7oz) can salsa verde (about 1 cup)
• 1 cup chopped onion
• 20 6-in corn tortillas
• 1 quart oil for frying or a little olive oil for baking**
• 1 cup sour cream (optional)
• 1 cup chunky salsa (optional)
• 1 cup guacamole (optional)

1. Heal oil in deep fryer to 350**.
2. In a medium bowl, mix together chicken, cheese, salsa verde, and onions.  Spoon about 1 1/2 TBS chicken mixture into soft*** tortilla.  You'll want your tortilla about 1" wide when rolled.  The filling shouldn't come close to the ends or it will fall out.  Secure with toothpicks.
3. Fry rolls 4 or 5 at a time, so they have enough room to cook evenly.  Drain on paper towels, top with sour cream, salsa, and/or guacamole.

Ok, here are my notes. 

*To make the shredded chicken, I just stuck the chicken and a can of chicken broth in the crockpot on hi for about 4 hours
**You can either bake or fry these babies.  I baked them.  I put the rolled tquitos on a cookie sheet, brushed them with olive oil (be sure to get the ends), and baked them at 500 for about 10 minutes, until golden brown. 

***There are several methods to softening the tortilla so they don't crack while rolling them.  My favorite method is to stick a couple of tortillas in a zip lock bag, zip it closed, and cook it on hi for 15 seconds.  When you do it this way, you won't even need to use the toothpicks, they'll just stay in place.  I've heard there are some health risks to doing it this way, but I guess that means I care more about having pretty taquitos than my health.  Shame on me!