Archive for July 31, 2014

Dinner Rolls

Here’s a recipe I’m bringing you from my previous blog. These rolls are so good!!!

I LOVE my bread machine! :)

I LOVE my bread machine! 🙂

After my bread machine did it's thing, I'm flouring & patting the dough down so I can shape the rolls.

After my bread machine did it’s thing, I’m flouring & patting the dough down so I can shape the rolls.

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven't mastered that yet but who cares?! I mean, it's BREAD...and bread = YUMMM!)

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven’t mastered that yet but who cares?! I mean, it’s B R E A D…and bread = YUMMM!)

They're SORT OF uniform...

They’re SORT OF uniform…

And, Now...the yummy end result!!! (Even if they aren't "pretty")

And, Now…the yummy end result!!! (Even if they aren’t “pretty”)

By the way, I did learn something else...when working with flour, DON'T WEAR A BLACK SHIRT! Hahaha!

By the way, I did learn something else…when working with flour, DON’T WEAR A BLACK SHIRT! Hahaha!

 

Dinner Rolls

Ingredients:

  1 lb = 12 rolls 1.5 lb = 18 rolls 2 lb = 24 rolls
1 Egg (large), rm temp, plus enough water (80°F) to equal: ¾ cup ¾ cup, plus 1 Tbls 1 1/3 cups
Oil 2 Tbls 3 Tbls ¼ cup
Sugar 2 Tbls 3 Tbls ¼ cup
Salt 1 tsp 1 ½  tsp 2 tsp
Bread Flour* 2 cups 3 ¼ cups 4 cups
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
       

*Can substitute All-Purpose Flour

Put all ingredients into bread machine and select dough cycle.

Directions:

  1. Place on lightly floured surface. Divide into pieces and shape.
  2. Place on greased baking sheet. Cover and let rise in a warm place for about 30 minutes or til doubled in size.**
  3. Bake at 350°F for 15-25 minutes, or til golden brown.
  4. Brush with melted butter, if desired.

**Rising time depends on the humidity and the temperature, so take that into consideration. (It took mine a lot longer to rise.)

**Photos by Renee’s Gourmets

*Recipe by Breadman Ultimate Plus, adapted by Renee’s Gourmets

Vanilla Ice Cream

Well, since I’ve started making this ice cream, I’ve spoiled my hubby…he doesn’t even really like Breyer’s any more! Soooo, I make this ice cream year-round! I even stopped asking him if he wanted any other flavors ’cause the answer’s always the same…he just wants vanilla…with chocolate syrup…and nuts…

First, dissolve the sugar in 3 cups of the milk

First, dissolve the sugar in 3 cups of the milk

Then, add the cream, half and half, vanilla and 3/4 tsp salt.

Then, add the cream, half and half, vanilla and 3/4 tsp salt.

After those are mixed, pour it in the ice cream maker and add the last cup of milk

After those are mixed, pour it in the ice cream maker and add the last cup of milk

Start the ice cream maker and start layering ice and ice cream salt

Start the ice cream maker and start layering ice and ice cream salt

Here I'm adding the salt. Keep layering til the sides are completely covered. Make sure to add more ice as it melts so it's always to the top.

Here I’m adding the salt. Keep layering til the sides are completely covered. Make sure to add more ice as it melts so it’s always to the top.

And, here you have the yummy finished product! Pour it in a container and put it in the freezer to "ripen" or get kinda firm. We sometimes just eat it at the soft serve stage.

And, here you have the yummy finished product! Pour it in a container and put it in the freezer to “ripen” or get kinda firm. We sometimes just eat it at the soft serve stage.

 

Vanilla Ice Cream
1 3/4 Cups Sugar (2 cups if you like it sweeter)
4 Cups Milk
3 1/2 Cups Half & Half
2 1/2 Cups Heavy Cream
3 Tbls Vanilla
3/4 tsp Salt
Ice Cream Salt
Using a whisk, dissolve the sugar in 3 cups cold milk. Add the half & half, cream, vanilla and salt, mixing well. Pour into your ice cream maker and add the remaining cup of milk. Start the ice cream maker. Layer ice and ice cream salt to completely cover sides. Refer to your user manual for the specifications, but I use approx 1/3 cup salt layered over each layer of ice. Add additional ice as it melts, making sure sides stay covered. Take out of ice cream maker when It has expanded and is creamy. Again, refer to your user manual for average time. (Mine usually takes up to 45 minutes.) Put ice cream in a container in the freezer to firm up, or it may be eaten at this “soft serve” stage.
*Makes 4 quarts ice cream
**Recipe and photos by Renee’s Gourmets** 

Peach Upside Down Cake

I don’t normally use a boxed cake mix much but every once in a while it’s nice for the convenience! I may tweak this and make it all from scratch one day but for now I’ll stick to this quick and easy version…

Gathering my ingredients.

Gathering my ingredients.

Mixing up the cake mix according to the directions on the box.

Mixing up the cake mix according to the directions on the box.

After I melted the butter in my pan (in the oven), I added the brown sugar and mixed it well.

After I melted the butter in my pan (in the oven), I added the brown sugar and mixed it well.

Then, I placed the peach slices onto the brown sugar mixture.

Then, I placed the peach slices onto the brown sugar mixture.

Next, I poured the cake batter over the peaches.

Next, I poured the cake batter over the peaches.

I didn't have a cake "holder" big enough so I improvised...I just covered a cookie sheet with aluminum foil. Not the prettiest, but it works!

I didn’t have a cake “holder” big enough so I improvised…I just covered a cookie sheet with aluminum foil. Not the prettiest, but it works!

Like I said in an earlier post, I don't like peaches but my family loves this dessert!!!

Like I said in an earlier post, I don’t like peaches but my family loves this dessert!!!

Peach Upside Down Cake

5 Fresh Peaches*

1/2 Cup Butter

1 Cup Packed Brown Sugar

Golden Vanilla Cake Mix (I used Betty Crocker.)

1 Cup Water

1/2 Cup Oil

3 Eggs

1/2 tsp Cinnamon

1. Preheat oven to 350°F (325°F for dark or glass pans). Peel the peaches and cut them into slices; set aside.

2. In the oven, in a 13 x 9 inch pan, melt the butter. As it’s melting, mix up the cake part using the cake mix, water, oil and eggs according to the package directions.

3. When the butter is completely melted, remove the pan from the oven and add the brown sugar. Mix til well combined.

4. Place peach slices on the brown sugar mixture and sprinkle with the cinnamon. Pour cake batter over everything, making sure the cake batter reaches the sides of the pan.

5. Bake for 45-50 minutes or til golden brown and a toothpick inserted near the center comes out clean. Immediately turn cake onto a cake board or cookie sheet covered with aluminum foil. (Or simply serve right from the pan.) Great served with vanilla ice cream!

*You can also use a can of peaches if you don’t have fresh ones.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS** 

Oven-Fried Green Tomatoes

Fried Green Tomatoes have been a staple in southern households for many years. (Do they eat them elsewhere in the US too? I’m not sure.)

My daughter Hannah was craving them the other day but, during our conversation, she and I talked about wanting to make them a little better for us instead so I decided to bake them…and the result, although a little different from the fried ones, was really good! (I’ve already made them again!) I probably need to slow down so we’ll actually have some RIPE tomatoes this year! (There’s nothing like a slice of good ole home-grown tomato on a sandwich or chopped in a salad!)

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I mixed my dry ingredients in a deep plate but you can also use a shallow bowl.

I sliced the tomatoes kinda thin. Then, I dipped them in the egg...

I sliced the tomatoes kinda thin. Then, I dipped them in the egg…

...and dredged them in the bread crumb mixture.

…and dredged them in the bread crumb mixture.

I put them on a cookie sheet sprayed with cooking spray...

I put them on a cookie sheet sprayed with cooking spray…

...all in a single layer.

…all in a single layer.

I wasn't sure how they'd turn out if I wasn't frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

I wasn’t sure how they’d turn out if I wasn’t frying them, but they were really good! I think the addition of Parmesan cheese made it superb!

 Oven-Fried Green Tomatoes

4 Green Tomatoes, sliced thin

1 Cup Panko Bread Crumbs

1/2 Cup All-Purpose Flour

1/4 tsp Dried Basil

1/2 tsp Granulated Garlic

2 Tbls Parmesan Cheese

2 Eggs

1. Preheat oven to 400°F. Spray a cookie sheet with cooking spray.

2. In a shallow bowl, mix the bread crumbs, flour, basil, garlic, and Parmesan cheese til well combined. In a separate bowl, beat the eggs.

3. Dip each tomato slice in the egg, making sure it’s all covered. Then put it in the bowl with the bread crumb mixture and cover it completely. Gently shake off any excess crumbs and place the slices on the cookie sheet in a single layer. 

4. Place them in the oven and bake for 6 minutes. Turn the slices over and bake an additional 5-6 minutes, or til tomatoes are light golden brown and tender.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**

Peaches and Cream Muffins

Since I don’t like peaches, I haven’t experimented with them a lot. But, my husband has been raving for YEARS about the peach muffins he used to get at Perkins restaurant. So, I decided since a friend had given us some peaches, I’d do my best to make him rave about MY peach muffins! When I’d baked them, I told him they’d have to remind him of heaven or I’d simply have to try again…til I got it right! When he tried them I asked “Well, do you think I need to try again?” and he said, “Nope.” So, BINGO! I have a winner!!!! Now, I’ll share it with you…

I sifted the dry ingredients together.

I sifted the dry ingredients together.

Then I whisked together the egg, cream and oil.

Then I whisked together the egg, cream and oil.

Next, I mixed the wet and dry ingredients together, just til they were moistened. (Over mixing muffin batter will make them turn out tough.

Next, I mixed the wet and dry ingredients together, just til they were moistened. (Over mixing muffin batter will make them turn out tough.

Here, I'm peeling and cutting up the peaches, which I then folded into the batter.

Here, I’m peeling and cutting up the peaches, which I then folded into the batter.

Sprinkling on the cinnamon-sugar.

Sprinkling on the cinnamon-sugar.

Finally they're out of the oven. My hubby says they're delicious...I hate peaches so I'll take his word for it! Hahaha! Sometime soon, I'll have to make these babies with strawberries, which I LOVE! (Although I think they'd be good with just about any fruit.)

Finally they’re out of the oven. My hubby says they’re delicious…I hate peaches so I’ll take his word for it! Hahaha! Sometime soon, I’ll have to make these babies with strawberries, which I LOVE! (Although I think they’d be good with just about any fruit.)

Peaches and Cream Muffins

1 Egg

1/2 Cup Cream

1/4 Cup Vegetable Oil

1 1/2 Cups All-Purpose Flour

1/2 Cup Sugar

2 tsp Baking Powder

1/2 tsp Salt

1 Cup Fresh Peaches, peeled and chopped*

1 Tbls. Sugar

1/2 tsp Cinnamon

Preheat oven to 400°F.

In a medium bowl, combine flour, sugar, baking powder and salt; sift them together. In a separate bowl, whisk together the egg, cream and oil. Mix the wet ingredients into the dry ingredients, just til moistened.

Spray muffin tin with cooking spray. Fill each muffin cup roughly 3/4 full with batter. Bake at 400°F for 18 minutes, or til light brown and tops spring back when lightly touched.

*Can use 1 cup chopped strawberries.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**

Firepit Fun and Lessons Learned…

Hi Everyone,

First, let me say this: Today feels like a r e l a x i n g Saturday so I’m gonna make this post and probably not do much else. LOL But, I wanted to let you know how my little “experiment” went recently. I hope this will encourage you to experiment as well!

I wanted to play around with using my cast iron dutch oven and our new firepit and cook a whole meal…main course, side dish AND dessert on the fire. (I started out with pretty basic stuff: hot dogs, Campfire Cheesy Potatoes and Campfire Apple Crisp.) I’ll be sharing some pics I took to show you how things went. But first, here are a few things I learned along the way:

1. Since an open fire is so variable, you can NOT go solely by a recipe you found online…times and temperatures WILL vary and something just may get burnt! (The recipe I’d seen said to cook the potatoes for 45 minutes…and mine were done wayyy sooner than that! They were slightly burned around the edge but thankfully were still very tasty!) 

2. Not everything has to go perfectly to be good and fun! (Yes, I already knew that but, hey, I’m a perfectionist so can you blame me for trying??)

3. Make double-sure you have all the ingredients you need ahead of time! We would’ve had homemade ice cream to go with the apple crisp if I hadn’t trusted my memory and just CHECKED to see if we had enough cream! Instead, we had to adapt and use Cool Whip. Oh well, it was still good…and we still had fun!

To make these dishes:

Campfire Cheesy Potatoes

Simply layer sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in an oiled cast iron dutch oven. (Make sure the dutch oven has been “seasoned” beforehand.) Put the pot on the coals in the fire, making sure not to get it in very high flames. When you hear it sizzling a lot, stir them and keep cooking (& stirring occasionally) til the potatoes are tender. It only took ours 12-15 minutes! Add a little hot water if needed.

Campfire Apple Crisp

Peel and slice about 5 apples. (I used Fiji.) Take 2 layers of heavy duty aluminum foil (one on top of the other) and butter the center, leaving about 2 inches unbuttered. Place the apple slices on the butter. With a pasrty blender (or two knives), blend together 3/4 cup quick-cook oatmeal, 7 Tbls all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 tsp cinnamon, a dash of nutmeg, and 4 Tbls cold butter til mixture resembles coarse crumbs. Sprinkle topping onto apples. Make another 2-layer, buttered aluminum foil piece and place it (buttered side toward the apples) on top and fold it over a couple times on all sides to make a packet. *You may want to cover the packet with even more aluminum foil, just to make sure your apples don’t burn.* Place a pan under it for stability and place it on the fire. After about 5-6 minutes, carefully flip the packet over and cook til the apples are tender, about another 5 minutes or so. (Depends on how hot the fire is.)

Assembling the ingredients for the Campfire Cheesy Potatoes

Assembling the ingredients for the Campfire Cheesy Potatoes

All you have to do is layer your sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in the cast iron dutch oven. Then, pour in some oil, put on the top and set it on the coals in the fire. When it's sizzling good, stir them. Keep checking them, stirring occasionally, til they're tender.

All you have to do is layer your sliced potatoes, sliced onion, cooked & crumbled turkey bacon and shredded cheese in the cast iron dutch oven. Then, pour in a little more oil, put on the top and set it on the coals in the fire. When it’s sizzling good, stir them. Keep checking them, stirring occasionally, til they’re tender.

Starting my second layer. Put as many layers as you want. Just remember to leave a little room for stirring.

Starting my second layer. Put as many layers as you want. Just remember to leave a little room for stirring.

Hannah wanted to help put on the cheese.

Hannah wanted to help put on the cheese.

I'm not really sure what's so funny...

I’m not really sure what’s so funny…I think I was in the middle of talking too…

Now I'm putting the potatoes on the fire.

Now I’m putting the potatoes on the fire.

My hubby stirred the potatoes for me.

My hubby stirred the potatoes for me.

Hannah decided to be silly.

Hannah decided to be silly.

I'm getting ready to use my pastry blender on the ingredients for the topping on our apple crisp.

I’m getting ready to use my pastry blender on the ingredients for the topping for our apple crisp.

I placed peeled, sliced apples onto the buttered aluminum foil.

I placed peeled, sliced apples onto the buttered aluminum foil.

Here's the apple crisp enclosed in the foil packet.

Here’s the apple crisp enclosed in the foil packet.

My hubby putting the apple crisp packet on the fire. It's actually on a pan but the packet is so big you can't see it!

My hubby putting the apple crisp packet on the fire. It’s actually on a pan but the packet is so big you can’t see it!

The apple crisp after we took it off the fire. I would've liked the topping to be a little crispy but it was still good.

The apple crisp after we took it off the fire. I would’ve liked the topping to be a little crispy but it was still good.

Hannah decided to photo bomb her sister. Hahaha!

Hannah decided to photo bomb her sister. Hahaha!

Apple crisp with a dollop of Cool Whip.

Apple crisp with a dollop of Cool Whip.

My oldest daughter Jenny enjoying some apple crisp. Mmmmm!!!

My oldest daughter Jenny enjoying some apple crisp. Mmmmm!!!

Have a great day and Happy Cooking!

~Renee~

©Renee’s Gourmets

Scrumptious Summer Squash Casserole

Cooking up my squash. I like to add a little onion (or maybe a lot)... that makes it taste even better! I stew them with a little bit of water til they're nice and tender.

Cooking up my squash. I like to add a little onion (or maybe a lot)… that makes it taste even better! I stew them with a little bit of water til they’re nice and tender.

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Cooking up the celery and onion for the stuffing mix. Mmm, it smells so good!

Mixing all the ingredients together.

Mixing all the ingredients together.

Man, this stuff is good!!! ;)

Man, this stuff is good!!! 😉

 Scrumptious Summer Squash Casserole

1/2 Cup Celery, chopped

1/2 Cup Onion, chopped

2 Tbls Butter

2 Tbls Olive Oil

1 1/2 Cups Chicken Broth*

4 Cups Pepperidge Farms Stuffing Mix

2 1/2 Cups Cooked Squash (cooked with onion)

1 Cup Shredded Cheese (Sharp or Colby Jack are good.)

1 Can Cream of Chicken Soup*

1 Egg, beaten

1. Preheat oven to 400°F. Spray a 5 quart casserole dish with cooking spray and set it aside.

2. In a large sauce pan, combine the celery, onion, butter and olive oil. Cook on medium high til the veggies are tender, about 6-8 minutes. Remove from heat. Add the chicken broth and stuffing mix. Stir til well combined and all the stuffing is moistened.

3. Transfer stuffing to a large bowl. Add all remaining ingredients and stir well. Pour into the prepared casserole dish.

4. Bake, uncovered, for 15-20 minutes, or til light golden brown and bubbly.

*You can use vegetable broth and cream of celery or cream of mushroom soup for a vegetarian version.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS** 

Cheesy-Potato Shepherd’s Pie

Chopping up my veggies.

Chopping up my veggies.

Slicing the potatoes thin so they'll cook faster.

Slicing the potatoes thin so they’ll cook faster.

Sauteing the veggies til they're tender.

Sauteing the veggies til they’re tender.

I cooked the meat til it was no longer pink, then stirred in the tomato paste, flour and water.

I cooked the meat til it was no longer pink, then stirred in the tomato paste, flour and water.

This is what my topping looked like after I mashed the cooked potatoes, cheese and milk together.

This is what my topping looked like after I mashed the cooked potatoes, cheese and milk together.

When the meat filling was done, I spread it into my casserole dish. (I think it's about 12 x 7.)

When the meat filling was done, I spread it into my casserole dish. (I think it’s about 12 x 7…or 8.)

I dropped the topping in mounds on the filling and spread it to the edges.

I dropped the topping in mounds on the filling and spread it to the edges.

It tasted really good! Also pictured are our home-grown green beans and tomato...The combo was awesome!

It tasted really good! Also pictured are our home-grown green beans and tomato…The combo was awesome!

*Recipe serves about 8*

Cheesy-Potato Shepherd’s Pie

1 1/2 Pounds potatoes (about 3 large), peeled and sliced thin

1 Small Sweet Potato, peeled and sliced thin

Salt to taste

1 Tbls Olive Oil (Can use light)

1 (heaping) Cup Carrot, sliced thin

1 (heaping) Cup Celery, sliced thin

1 Large Onion, chopped

1/2 tsp Dried Thyme

1/4 Cup All-Purpose Flour

1/4 Cup Tomato Paste (about half a small can)

1 Cup Water

2 Pounds Lean Ground Beef

1/2 Cup Milk

1 1/2 Cups Shredded Colby Jack Cheese

1. Preheat oven to 450°F. Place the potatoes in a saucepan and add enough water to cover them by about an inch. Add salt to taste. Bring to a boil then reduce heat and simmer til potatoes are done, about 10-15 minutes.

2. In the meantime, heat olive oil in a Dutch oven (or heavy pot) over meduim-high heat. Add the carrots, celery, onion and thyme. Cook, stirring occasionally, til veggies are tender, about 8-10 minutes. Add the lean ground beef and cook til the meat is no longer pink. Add tomato paste and flour. Add the water. Bring to a boil. Reduce heat and simmer 2 minutes, stirring occasionally. Set beef filling aside.

3. Drain potatoes; return to pan. Add the milk and 1 cup of the cheese. With heat on low, cook cook til cheese is melted. Mash til potatoes are smooth. Season with salt and pepper to taste.

4. Pour beef filling into a casserole dish (pr 13 x 9 pan) and spread it to the edges. Drop the topping by mounds onto the beef filling, then spread it to the edges. Sprinkle with the remaining 1/2 cup cheese.

5. Bake til topping is lightly browned and filling is bubbly, about 15-20 minutes. Let stand 5 minutes before serving.

**Recipe and Photos By Renee’s Gourmets** 

Watermelon Margaritas

These yummy cocktails aren’t red, white and blue but at least they’re red. And they’re a GREAT addition to your 4th of July celebration…or ANY celebration…or even for just relaxing at home!

Getting together the ingredients.

Getting together the ingredients.

I put the watermelon chunks into my Ninja.

I put the watermelon chunks into my Ninja.

Adding a little margarita mix. Don't mind the unfolded (but clean!) laundry in the background!

Adding a little margarita mix. Don’t mind the unfolded (but clean!) laundry in the background!

After I blended it til it was smooth, I added 2 cups of the ice. I pulsed it a few times and blended it a little more. Then, I did the same with the remaining 2 cups of ice.

After I blended it til it was smooth, I added 2 cups of the ice. I pulsed it a few times and blended it a little more. Then, I did the same with the remaining 2 cups of ice.

Blending in the rest of the ice. Again, don't mind the laundry...

Blending in the rest of the ice. Again, don’t mind the laundry…

The finished product is delicious...not to mention PRETTY!!! :)

The finished product is delicious…not to mention PRETTY!!! 🙂

Watermelon Margaritas

4 Cups Seedless Watermelon, cut into small chunks

4 oz Margarita Mix

3 oz Tequila (I used Sauza)

3 oz Triple Sec

4 Cups Ice

1 Packet Stevia, if desired

*This recipe makes about 3 large cocktails or 4 smaller ones.*

1. Place the first 4 ingredients into the blender. Process several seconds til it’s well combined.

2. Put half the ice and the stevia (if desired) into the blender. Pulse a few times then process til the ice is incorporated.

3. Add the remaining 2 cups of ice. Pulse a few times again and then process til smooth.

4. Serve in cocktail glasses. Garnish with a small watermelon wedge.

**Recipe and Photos By Renee’s Gourmets**

Chicken Black Bean Burritos

My soon-to-be-15-year-old daughter Hannah inspired this recipe. Lately, she’s been interested in cooking and finding healthy recipes. Last week she made a version of these burritos with steak that were delicious! I decided to make my own recipe using the one she found as a reference. I must say the end result turned out pretty darn good! Thanks for the inspiration Hannah! Mama’s proud of you and loves you sooo much!!!

Cutting up the chicken to cook.

Cutting up the chicken.

Cooking the chicken pieces.

Cooking those chicken pieces.

Assembling my ingredients so I can fill my tortillas...

Assembling my ingredients so I can fill my tortillas…

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it'll stay together.

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it’ll stay together.

Got my assembly line going...almost done...

Got my assembly line going…almost done…

And, tah-dahhh...the yummy finished product!

And, tah-dahhh…the yummy finished product!

Chicken Black Bean Tortillas

3 Boneless, Skinless Chicken Breasts

2 Tbls Olive Oil

4 Whole Wheat Flour Tortillas

1 Cup Frozen Corn, thawed

1 Cup Black Beans

1 Cup Colby Jack (or Mexican) Shredded Cheese

2 Tbls BBQ Sauce (your choice, but I used Kraft Original)

Granulated Garlic (just a tad to sprinkle)

Salt & Pepper to taste

1. Preheat the oven to 400° F. Line a large cookie sheet with foil and spray lightly with cooking spray.

2. Put oil in skillet and cook chicken pieces til no longer pink. Transfer to a plate.

3. Lay the tortillas on the prepared pan and assemble them by dividing the corn, beans, cheese and BBQ sauce between them. Sprinkle each with a little garlic and salt and pepper to taste. Fold one side over the other and turn the burrito over so it’ll stay closed.

4. Bake for 12-15 minutes or til heated through and light brown on top. If you’d rather have a less crispy tortilla shell, cover the burritos with foil before baking.

5. Serve with shredded lettuce.

**Recipe and photos by Renee’s Gourmets**