This week in my kitchen (Week of March 3rd)

Ready for another one? Well here it is, whether you like it or not!

This week's baking project is compliments of my friend and fellow baking addict, Stephanie, who alerted me to this Dorie Greenspan recipe last week. Tomorrow morning will find me mixing up these delightful-sounding muffins! I'll be sure to report on my impressions.

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Ricotta Berry Muffins


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And my dinner spotlight recipe of the week is one that I sampled at a Pampered Chef party last week (where I also placed an order for some fun new kitchen gadgets, much to my delight and my husband's chagrin). It's everything I like in a recipe - easy, tasty, and (as food should be) pretty!

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Family-Size Baked Burrito (from Pampered Chef, although I've adjusted the recipe so as not to entirely need their specific products)

2 plum tomatoes, thinly sliced
3 cups diced, cooked chicken
1/2 cup chopped onion
1/2 lime
3/4 cup salsa
1 T. taco seasoning
1 garlic clove, pressed
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-sized flour tortillas
1 can bean dip (I'm substituting a can of fat-free refried beans)
assorted toppings, such as lettuce, olives, snipped cilantro, and Avacado Lime Sauce (recipe below)

Preheat oven to 425. Squeeze juice from lime half into bowl, and add chicken, onion, salsa, seasoning mix, and garlic. Microwave mixture about 3 minutes, or until thoroughly heated. Stir in 1/2 cup cheese.

Arrange tortillas on a baking stone (or baking sheet) in an overlapping, circular pattern. (Tortillas will hang off the edges a bit.) Starting in center, spread beans over tortillas, forming a 10-inch square. Spoon chicken mixture evenly over beans. Fold edges of tortillas up and over the filling in an envelope fashion.

Arrange tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake for 10-15 minutes, or until cheese is melted and edges are brown. Cut into rectangles and serve with toppings.

Avacado Lime Sauce: Mash 1 ripe avacado. Stir in 1/2 cup sour cream, 1 T. lime juice, and 1/4 tsp. salt. Drizzle over burrito.

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Enjoy!