Oven Baked Taquitos à la Chef Sarah Elizabeth #FoodBloggerLove

Today I'm harkening back to the days of the Secret Recipe Club with a blog swap called #FoodBloggerLove coordinated by Allison of The PinterTest Kitchen. And I was excited to receive the blog of Chef Sarah Elizabeth. Our paths have crossed before in different events such as Food'N'Flix, but I was thrilled to be able to explore her posts in more depth.

Chef Sarah Elizabeth is actually a chef - classically trained, not like many of us home cooks turned food bloggers - as well as a food stylist and photographer based in Orange County, California.  She has a series on her blog called the 'Family Dinner Book Club' where she creates a menu, based on a book, that children can help prepare. I love that focus of getting kids into the kitchen. She's a woman after my own heart there.

Find Chef Sara Elizabeth: on the web, on Facebook, on Pinterest, on Instagram, and on Twitter. 

Her Bitter Astronaut Cocktail made me chuckle and I almost whipped some up for this event. And since I am always looking for new ways to serve beans, her Smoky Balsamic Black Beans will be on my table very soon.

    

But I was inspired into the kitchen, today, by her Oven-Baked Taquitos. Wait! You mean, I don't have to fry them?!? Yep...I was all in! This is not her recipe, since I swapped out the kind of tortillas, added in some fresh prawns, and more. But I really would never have imagined I could create such taquito magic without frying were it not for Chef Sarah Elizabeth. My family is eternally grateful for the culinary inspiration. And I will think of you every time we make these...in all their variations.

Here are the Other Bloggers' Posts...

An InLinkz Link-up

I had some Ridgeback Shrimp from our Real Good Fish CSF that we needed to cook. So my Enthusiastic Kitchen Elf rolled up  his sleeves and helped me.

He peeled and deveined the ridgebacks. 

Ingredients serves 2 to 4

• 2 C shrimp, peeled and deveined (I used Ridgeback Shrimp from Real Good Fish)
• 3/4 C onion, diced
• 1 T olive oil
• freshly ground salt
• freshly ground pepper
• 1 T fresh oregano, finely chopped
• dash of ground turmeric
• dash of ground cumin
• 6 small flour tortillas (we tried corn tortillas, but we couldn't roll them without breaking them, now I know that I need to steam them first. Thanks for that tip, Chef.)
• 1 C shredded cheese (we used mozzarella)
• olive oil for brushing
• sour cream for serving
• diced avocado for serving
• salsa for serving

Procedure
Preheat oven to 425°F and line a baking sheet with a silicone mat or parchment paper.

Heat olive oil over medium heat in a large, flat-bottom pan. Add onion and cook until starting to soften and turn translucent, approximately 3 to 5 minutes. Add in shrimp, turmeric, and cumin. Cook until the shrimp is pink and opaque. Add in the fresh oregano. Season to taste with salt and pepper. Set aside.

Lay tortilla on a cutting board or flat workspace. Spoon a row of shrimp - we used about 4 per taquito - into the center of the tortilla.

Sprinkle with a tablespoon of cheese and roll up as tightly as you can. Place seam side down on the baking sheet. Repeat until all the tortillas are used.

Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, approximately 12 to 15 minutes. I turned them in the middle of baking time.

They should golden and the cheese melted. Serve immediately with sour cream and diced avocado.