From the I Heart Naptime Cookbook: Baked Chicken Taquitos with Homemade Salsa and The Best Guacamole
By: Sheri Wetherell
Published: September 23, 2016

When was the last time you actually read a cookbook? I mean cover to cover. I admit, most of them I skim, look at the drool-worthy pictures, and head straight to the recipes. But when I picked up the I HEART NAPTIME COOKBOOK I quickly realized it was so much more than just a cookbook. Jamielyn Nye is a veritable lifestyle "It-Girl." She's an author, recipe developer, food stylist, and founder of the cooking and craft blog, I HEART NAPTIME. She's also a wife and mom of three little ones. As a busy working myself (of only one, mind you), I'm always looking for ways to help organize and simplify our hectic lives, and Jamielyn's book offers much more than just a few simple recipes. She writes in a style that is both kind and familiar, and she leaves you with the feeling that you too can master her meals without breaking a sweat. The I HEART NAPTIME COOKBOOK is chock full of comforting ready-in-under-an-hour recipes and tasty treats, time saver tips and tricks, kitchen hacks and entertaining tips, as well as a guide to freezer cooking and meal-planning. She even includes easy and fun craft ideas such as Ice Cream Sundae Kits, and templates for gift tags and spice labels. From breakfast through dessert you'll find over 100 recipes the whole family will love. It truly is my new kitchen staple!
Below are 3 delicious recipes courtesy of the I HEART NAPTIME COOKBOOK: her easy Baked Chicken Taquitos with Homemade Salsa and The Best Guacamole. Get her recipe for 5-Minute Chocolate Mug Cake here (made in the microwave!), and stay tuned as we'll also be featuring her Creamy Chicken Cordon Bleu Pasta!
Baked Chicken Taquitos
	Serves 6
PREP 20 min
	COOK 13-15 min
	TOTAL 33-35 min
"Weekends were made for taquitos. They are the perfect appetizer or dinner, and are always devoured very quickly. Sour cream, salsa, chicken, and fresh cilantro come together in these amazing homemade taquitos. You’ll never resort to store-bought ones again. Serve these up as a main dish or cut them in half for party appetizers. We top ours with Favorite Homemade Salsa or The Best Guacamole." ~Jamielyn Nye
Ingredients
½ (8-ounce) package cream cheese, at room temperature
	¼ cup sour cream
	¼ cup Favorite Homemade Salsa or salsa of your choice (recipe below)
	¼ teaspoon garlic powder
	½ teaspoon ground cumin
	¾ cup shredded Monterey Jack or pepper Jack cheese
	¼ cup chopped fresh cilantro
	2½  cups shredded cooked chicken (I like to use a rotisserie chicken)
	Salt and black pepper
	12 (6-inch) flour tortillas Extra-virgin olive oil, for brushing
	The Best Guacamole (recipe below)
Method
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. In a medium bowl, combine the cream cheese, sour cream, salsa, garlic powder, and cumin. Stir in the shredded cheese, cilantro, and chicken. Season with salt and pepper.
3. Place about 3 tablespoons of the cream cheese mixture in the center of a tortilla and roll up the tortilla. Place the tortilla seam side down on the prepared baking sheet. Repeat until all the tortillas are filled. Lightly brush the tortillas with olive oil and bake for 13 to 15 minutes, or until lightly browned. Serve while hot.
FREEZER TIP Place unbaked taquitos flat in a zip-top bag and freeze. When ready to eat, thaw, brush with olive oil, and bake according to the directions in the recipe.

Favorite Homemade Salsa
	Makes 5 cups
PREP 10 min
	CHILL 30 min
	TOTAL 40 min
"Being born and raised in Arizona, I have become a bit of a salsa snob. I grew up eating chips and salsa, and nothing compares to homemade salsa. I make this recipe almost weekly because it is so easy to whip up and tastes way better than anything I can find in the store. This salsa tastes amazing with tortilla chips or on top of just about any Mexican dish." ~Jamielyn Nye
Ingredients
2 (15-ounce) cans diced tomatoes, with juice
	1 (4-ounce) can diced green chiles
	½ cup chopped fresh cilantro, plus more to taste
	¼ cup finely chopped yellow onion
	Juice of 1 lime
	1 garlic clove, minced (½ teaspoon)
	1 teaspoon kosher salt, plus more to taste
	1 teaspoon sugar
	½ teaspoon ground cumin
	½ to 1 jalapeño, finely chopped (optional)
Method
1. Combine all the ingredients in a food processor or blender. Pulse 5 to 7 times, or until everything is evenly blended but not pureed.
2. Taste the salsa and add up to ¼ cup more cilantro and ¼ teaspoon more salt, if needed. For more spice, add the whole jalapeño.
3. Transfer to a bowl, cover, and refrigerate until ready to serve. I like to refrigerate this salsa at least 30 minutes before serving to help marry the flavors.
NOTE If you like a chunkier salsa, drain the liquid from the tomatoes and pulse only a couple of times.
HELPFUL TIP Make sure to taste each recipe as you go. Everyone has different taste buds, so adjust accordingly; add salt and pepper a bit at a time until the dish suits your taste. Once you begin feeling more comfortable in the kitchen, try playing with different herbs and spices.

The Best Guacamole 
	Serves 8-10
PREP 10 min
	TOTAL 15 min
"Does guacamole even need an introduction? I love this recipe because it is so simple and delicious. It’s another dip I could eat in one sitting, any time of day. The trick to perfecting guacamole is using good, ripe avocados. This recipe has been a huge hit with friends and family over the years and is hands-down my favorite way to make guacamole." ~Jamielyn Nye
Ingredients
3 ripe Hass avocados, pitted and peeled
	Juice of 1 lime
	¼ cup finely chopped red onion
	2 to 3 tablespoons Favorite Homemade Salsa or 1 Roma (plum) tomato, finely diced
	1 garlic clove, minced (½ teaspoon)
	¼ cup chopped fresh cilantro
	½ jalapeño, finely chopped (optional)
	½ teaspoon kosher salt, plus more to taste
	Dash of black pepper, plus more to taste
	Tortilla chips, for serving
Method
1. In a medium bowl, mash together the avocado and lime juice with a fork or potato masher until they reach the desired consistency. Stir in the onion, salsa, garlic, cilantro, jalapeño, salt, and pepper. Taste and add more salt and pepper, if desired. Cover tightly with plastic wrap and refrigerate until ready to serve.
2. Enjoy with fresh tortilla chips or your favorite Mexican dish.
Recipes excerpted from the book THE I HEART NAPTIME COOKBOOK by Jamielyn Nye. Copyright © 2016 by Jamielyn Nye. Reprinted with permission of Grand Central Life & Style. All rights reserved.