Oven Baked Chimichangas

I made these chimichangas a few weeks ago and they were a hit. My husband has requested them pretty much every night since then. The outside gets nice and crunchy, but not too greasy, and the filling is delicious. Both times I made them I tried a salsa verde recipe, neither were fabulous, so I won't post one until I find the right one. But if you have a recipe you love use that one or you can buy some at the store.

Oven Baked Chimichangas
adapted from Food Network Magazine

2 Tbsp butter
4 Tbsp vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tbsp chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10 inch flour tortillas (I used the large tortillas)
1 cup shredded cheddar cheese
salsa verde sauce, for topping
shredded lettuce, for topping

1. Preheat the oven to 450 degrees. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tbsp refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.

Kira's Brownies (Texas Sheet Cake)

When I was in college I had a roommate that made these brownies. They were and still are my absolute favorite!!


Kira's Brownies

2 sticks butter
1 cup water
3-4 Tbsp cocoa
2 cups sugar
2 1/2 cups flour
1/2 tsp salt
1 cup milk
1 Tbsp vinegar
1 tsp soda
2 eggs

In a medium saucepan combine butter, water and cocoa; bring to a boil. In a separate bowl combine sugar flour and salt. Add the cocoa mixture to the sugar mixture; mix well. Then add milk, vinegar, soda and eggs; mix well. Pour the batter in to a large greased cookie sheet. Bake at 375 degrees for 20-30 minutes.

Chocolate Frosting

6 Tbsp milk
2-3 Tbsp cocoa
1 stick butter
4 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts

In a medium saucepan bring milk, cocoa and butter to a boil. Pour in to a separate bowl and add powdered sugar and vanilla. Mix well. Frost cake once cool. Top with chopped nuts.

Poppy Seed Salad/Poppy Seed Salad Dressing

I love this poppy seed salad. It is simple and easy but very delicious. The salad dressing is what really makes it so good. You can usually find a bottle of the dressing already prepared in my fridge, which I use whenever we have salad.

Poppy Seed Salad

1 bunch romaine lettuce, washed and drained
1 bunch iceberg lettuce, washed and drained
1 can mandarin oranges, drained
1 can tidbit pineapple, drained

Tear the lettuce into bite size pieces. Add oranges and pineapple. Right before serving pour on desired amount of poppy seed salad dressing and toss.

Poppy Seed Salad Dressing

1/2 cup sugar
1 tsp salt
1 tsp mustard
1/8 - 1/4 cup grated onion
1/4 cup vinegar
2/3 cup vegetable oil
1 Tbsp poppy seeds

Add first 6 ingredients in a blender and puree. Add poppy seeds last and blend for only a few seconds.

Lion House Banana Nut Bread

There are probably a million recipes out there for banana bread. I have tried a few, and have found this one to be my favorite. It is easy, moist, and delicious.

Lion House Banana Nut Bread

6 large or 8 medium bananas, very ripe
4 eggs
2 cups sugar
3/4 cup oil
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
1/2 cup walnuts, chopped

Grease well and flour 2 large loaf pans; set aside. Peel bananas and place in large mixing bowl; mash bananas well. Add eggs, sugar, and oil; mix until well blended. In a separate bowl, mix flour, baking soda, salt, and baking powder. Add to banana mixture. Mix until blended. Add nuts and mix briefly. Pour into prepared pans. Bake at 325 degrees for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
*You can make 6 small loaves instead of 2 large. Bake 35-40 minutes.

Summer's Salsa

Recipe courtesy Summer Pererro



My friend Summer introduced me to this salsa about 6 years ago. It is so good - I can't believe I haven't posted it yet. It is always a hit whenever I take it anywhere.

Summer's Salsa

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
cumin to taste
1 packet of Good Seasons Zesty Italian dressing - prepare as directed (To cut the fat I only add 3-4 Tbsp oil when preparing the dressing and substitute water for the rest of the oil.)

Mix first seven ingredients together in a large bowl. Prepare dressing and mix in just before serving.

Connie's Chicken Salad

My mom's friend Connie had a catering business and this was her chicken salad recipe. My mom would help her make it for weddings and showers. It is different than any other chicken salad I have tried and I really like it. It is excellent served on croissants - especially if they are homemade.

Cook 1/3 cup rice in 2/3 cup water with 1/2 tsp boullion. Cook until water is absorbed.

Mix:

1 1/2 cups cooked chicken, chopped
1 cup under cooked broccoli, chopped
1 hard boiled egg, chopped
1/2 cup shredded cheese
1/4 cup sliced olives
Cooked rice from above

Sauce:

1/2 cup Miracle Whip
1 Tbsp Dejon mustard
1/4 tsp celery salt
1/8 tsp pepper

Mix everything together and chill. Just before serving add 2 to 3 chopped tomatoes.

Garlic Parmesan Orzo

Before I made this recipe I had never tried Orzo before. I am now a big fan. This recipe was a yummy side dish. I loved that it was quick and easy and the pasta was rich and creamy. I did cut back on the butter. The original recipe called for 1/2 cup butter and I only put in 1/4 cup. I'm sure it would be even better if you used the full amount of butter, but it still was really good and I felt better about eating it with half the butter. I also added more Parmesan cheese. I can never get enough Parmesan!

Garlic Parmesan Orzo

2 cups uncooked orzo pasta

3 tsp minced garlic

1/4 cup butter, cubed

1/2 cup grated Parmesan cheese, or more if desired

1/4 cup milk

2 Tbsp minced fresh parsley

1 tsp salt

1/4 tsp pepper

Cook orzo according to package directions. Meanwhile, in a large skillet, saute garlic in butter until tender. Drain orzo; add to skillet. Stir in the Parmesan cheese, milk, parsley, salt and pepper; heat through.