Totally Not My Recipe Wednesday – Baked Chicken Chimi’s

Mmm…this is a yummy one. My hubby is a chimichanga connoisseur. He orders them at every Mexican restaurant we visit. I yell at him that he really shouldn’t be eating that deep-fried burrito and then proceed to dig into my totally healthy veggie quesadilla. What? Okay. So it’s got some cheese on it. Okay. A pound of cheese. Whatever. It’s not deep-fried cheese. I only order those at Applebee’s. Anyway.

I hope you try and enjoy the following recipe. It’s totally adaptable to your own tastes and I highly suggest you play around with it. I certainly changed up the original and we loved the end result!

Baked Chicken Chimi’s

Recipe adapted from here


  • 2 cups cooked chicken, chopped or shredded**
  • 1/2 cup finely chopped onion**
  • 1 tsp minced garlic (or more if you’re into it!)
  • 1 cup frozen white corn
  • 1/2 cup salsa verde
  • 1/2 cup mild salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 cup shredded cheddar cheese
  • 8(soft-taco sized) flour tortillas
  • 2 tablespoons butter, melted
  • diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping


  1. Preheat oven to 400°F.
  2. Sautee onions until translucent. **(Tip: I boil my chicken to precook for this recipe. Add chicken AND onions to pot of cold water, bring to boil and cook until chicken is no longer pink. Strain out water and shred chicken right in the pot!)
  3. Mix chicken, garlic, corn,salsas, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  4. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  6. Garnish with desired toppings and serve with salsa on the side.

Don’t skip the butter step! They crisp up your non-deep fried chimichanga! It’s like health food this way. Trust me.



Totally Not My Recipe Wednesday – Chicken Spaghetti

In honor of today. In honor of real cooks out there. In honor of the fact that I like to eat. I present to you… Totally Not My Recipe Wednesday.

Let me be real honest with you. I do cook sometimes. I even use pot holders and tongs and stuff. Like real kitchen things.

I even, occasionally, will come up with a recipe all on my own.

Not often.

But Iam not in any way, shape or form above finding a good recipe using the web-er-net and adapting it to fit my family (i.e. no mushrooms. Ever. Ever.) And when I find one that really went over well, I thought I could share it with you all. And then you could adapt it to fit your family (i.e. add mushrooms, blech…I mean, why would you?)

So for this my first TNMRW…wow, totally rolls off the tongue… I will leave you with it.

Chicken Spaghetti

adapted from original recipe found here at

1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with
green chile peppers
1 (10.75 ounce) can condensed cream
of chicken soup
1 cup shredded cheddar cheese
2 cups chopped cooked chicken breast
1/2 chopped onion, sauteed
1 tsp minced garlic
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.

2. Saute onions and garlic over low-medium heat until transluscent.

3. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, cheese, chopped chicken, onion mixture,salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.


This dish is delish, as-is. You could also throw it in a casserole dish, top with some crushed butter crackers and bake at 350 degrees until bubbling and the topping is crispy. This is no award winner, folks. But it is a good ol’ chicken spaghetti that will stick to your ribs and appeal to the kiddos.

Hope you enjoy this week’s installment of TNMRW!



Chili Peppers

I’ve been staring at this bowl of peppers for months now. I mean it. Months. And like some ridiculous Willy Wonka invention, they won’t go away.

I’ve blogged about my husband’s obsession with his garden. However, unlike most obsessed people, his garden is less about specific anticipated needs and concise planting styles and a whole lot more about filling up every square inch of that soil with every kind of plant he could find. Regardless of their purpose or relativity.

Enter chili peppers and spaghetti squash.

Each in its own capacity serves a very lovely purpose. Admittedly, at first, I was extremely excited about Jeremy growing peppers. I’ve always loved hot and spicy food and in the past have rarely had fresh peppers around to add to my meals. I was chopping those things up on the daily and definitely channeling my inner Rachael Ray. There is something so “cooking channel” about scraping out the inner ribs of a jalapeno, finely mincing it and adding it to already sauteeing garlic and onion. Folks, I even broke out my herb-themed apron to don while cooking. It was getting serious.

The spaghetti squash followed the same pattern. Jer would bring it in, I would marvel at its natural beauty, I’d don my apron and we’d eat it. And eat it. And eat it.

Here’s the problem: I’ve grown extremely tired of capsaicin-induced tongue burns and faux spaghetti noodles. But the peppers and squash will not go away. Every single time I think I’ve finally conquered the bounty Jeremy enters through the back door with more. I don’t understand how it’s even happening. It’s like some fertile curse.

Jeremy swears he will scale back on the harvest for next season and will also work on his genetically predisposed need to plant over-abundantly. He promises he will feel okay with leaving some soil space free and by doing so he understands he is not compromising his manliness. More peppers does not equal more machismo.

For now, I trudge ahead in my quest to work through the bounty. We’ll be having baked spaghetti squash with hot and spicy marinara for dinner. Big surprise.


Cheesy Chicken Enchiladas

Okay. Who’s in the mood for a little “south of the Border” cuisine? And I’m not speaking of the Taco Bell variety. Or in the literal sense of the phrase because, well, right about now that would be an unnecessary risk to take for some cheese-smothered tortillas. Although, that being said,this recipe is almost good enough to duck your head and run for cover…a cover under which awaits a steaming 9×13 casserole of chicken enchiladas, that is.

A long time ago I was extremely discerning in my food choices. It’s fair to say that some may consider me a bit “picky” but I prefer to believe that I had a sophisticated palate at a veryyoung age. I had created a long list of foods I would allow myself to enjoy and an even longer list of foods I would liken to vomit-inducing excuses for nutrition, i.e. enchiladas and potato pancakes (still hate those, by the way.) There was just something about the combination of tortilla, hamburgerand red sauce that caused a gut-wrenching response for the dish.

And then a few years back onone beautiful evening I was introduced to an entirely new concept…chicken enchiladas with cream sauce. No hamburger? Or red sauce? Seriously? I’ll take it. Now. Please. Um, I’m not kidding.

This recipe is the perfect combination of mild chacha (some might call it spice) and smooth cream. The delectable blend of ingredients married with the perfect way to precook the chicken (explanation coming) resultsin one outstanding dish.

Cheesy Chicken Enchiladas
(Recipe serves 6, can easily be doubled)

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cooked chicken breast meat
  • 1 cup shredded Mexican cheese blend, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
    2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken*** and 1/2 cup of shredded cheese. Stir together.
    3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
    4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

    Shredded Chicken a’la Crockpot

    This preparation method producesextremely moist, flavorful shredded chicken. Can be refrigerated or frozen for later use.

    • 4-6 chicken breasts, can be frozen
    • 1/4 to 1/2 cup of butter
    • seasoning salt/black pepper
    1. Place chicken breasts in crock pot. Sprinkle liberally with seasoning salt and pepper.
    2. Add butter.
    3. Cook on low for 6 to 8 hours. Shred chicken.

    “Hit the road, Jack” Pioneer Woman or Bust!


    As you are reading this I am currently on my way to meet the infamous Pioneer Woman, a.k.a. Ree Drummond! My sister Brandy, girlfriend Val, and I are heading up north to have our cookbooks signed by the woman my husband has dubbed “the best author in the entireworld.”

    I am so excited to meet this blogging goddess who has mainstreamed the art of sharing your life via the internet. I was first introduced to her blog by my roadtrip buddies who have been big fans since nearly the beginning of the Pioneer Woman era. They both were captivated by her “real life Harlequin romance” story and urged me time and time again to take a break from my daily schedule ofDays of Our Lives and The Nanny reruns to read this woman’s story. Frankly, she had me from “hello.” And, like most of her fans I have been devotedly reading her blog since.

    Although I absolutely love catching up with her daily posts about her gorgeous “punks” and life on the ranch I must admit I am almost more intrigued by her recipes. That woman knows how to cook! And not fancy-schmancy dishes that hold more value in their aesthetic than their edibility (it’s a word…I checked.) Mrs. Drummond has perfected the art of pleasing your palate (and, unfortunatley, fat cells) through simple fare like Chicken Fried Steak and Baked Macaroni & Cheese.Real people food. Her cookbook also features not-so-simple fare that holds absolutely no intimidation for a novice cook such as myself. Her compilation of recipes has inspired me to break away from my general mode of cooking and branch out a bit. And, for a feat of this magnitude,I would like to thank her in person. My husband has contemplated sending flowers.

    I should also add that we plan on stopping for linner (lunch/dinner, unlike ‘brunch’ it hasn’t caught on yet but I’m working on that.) In my world, a meal with no kids is certainly something to celebrate in itself. I’m a little nervous about how I’m going to fill in the time it usually takes to cut up and blow on hot chicken fingers, geta refill for a spilled strawberry lemonade, answer random menu trivia questions and retrieve dropped crayons from the deep and dark abyss also known as “under the table.” But I’m sure I’ll manage.