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

Ingredients

  • 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

Instructions

  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.

Enjoy!

Mindy

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 Allrecipes.com

Ingredients:
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
Directions:

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!

Mindy

 

Recipe of the Week – Zucchini Cornbread Casserole

A couple of months ago I stumbled across this curious little kitchen appliance while cleaning out mycupboards. I had placed it in theGoodwill pile because 1) I didn’t have a clue what it was and 2) It was left over from Jer’s bachelor days, I’d never seen it beforeand…I didn’t have a clue what it was. Jer walkedin and saw my progress,immediately on hyper-alert due to his slight hoarding tendencies (he denies this, emphatically). He glanced overthe giveaway section,his eyes stopping on the appliance.

“What are you doing? This isn’t going to Goodwill,” he said,

“Um, yeah it is. Get out, ” I answered frominside the cabinet.

“Mindy, you can’t get rid of this. It was expensive.”

“Okay…we haven’t used it once in ourten years of marriage. I think it’ll bealright,” I said.

“Do you even know what it is?” Jer asked.

“Um, yeah. It’s a kitchen appliance.” Duh.

“Yes, it is. But what does it do?” he asked, in that I-already-know-the-answer and you’re-a-dumbass kind of way.

“I don’t know, Jer. Okay? Now, get out. You’re in my way.”

“It’s a food processor.” What?!?! Stop the presses! You mean, we own a food processor and I didn’t know it? I scurried out from inside the cabinet and excitedly looked at my brand “new to me” appliance. I immediately started looking for stuff to chop. You guys, that thing is awesome. I honestly cannot figure out how I survived years of cooking without it. Okay. That’s a bit of an overstatement. I haven’t really been cooking, per se, for years and the types of dishes I typically serve up really aren’t that involved. But, all that being said,afterdiscovering this little miracle worker I haven’t turned back since.

After finding this recipe I decided to prepare it for dinner one night.My food processor was working overtime. I was processing things like nobody’s business. I threw in some zucchini and watched that thing shred into a bazillion pieces. I even called my husband in to watch.

I yelled, over the whir of the moving blades, “Jer, get in here! Quick!”

“What? What’ s the matter?” he asked, frantically.

“Okay, watch this,” I said, feeding the zucchini into the machine.

“Um, alright. What am I watching?”

“Duh. Look how cool this thing is!” I answered, smiling proudly at the shredded proof of my handiwork.

“It’s a food processor, Mindy. That’s what it does.” He gives me that you’re-a-nut-case look and shakes his head.

“Yeah, I know, Jeremy, but it’s pretty awesome. God, you’re a buzzkill.”

“Um, okay. Anyway. Happy food processing Mindy!” he says as he walks out of the kitchen,condescension oozing out of his pores.

Even with the slight distraction ofall that unnecessary sarcasm (thank you, Jer) I banged out one awesome dish…a’la my new best friend, the food processor.

So, without further ado I present to you…

Southwestern Zucchini Casserole

  • 4 cups shredded zucchini (shredded in the…food processor!!)
  • 1 chopped onion (chopped in the…you got it…food processor!!)
  • 1 diced red bell pepper (diced in the…okay, I’ll stop.)
  • 2 eggs, beaten
  • 1 (8.5 oz) pkg dry corn muffin mix
  • 1/4 cup sour cream
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack
  1. Preheat oven to 350 degrees; grease a 9×13 casserole dish.
  2. In a large bowl, mix together zucchini, onion, bell pepper, eggs, muffin mix, sour cream, salt and pepper. Stir in half of the cheese. Spread mixture into your prepared dish; top with remaining cheese.
  3. Bake in your preheated oven for 60 minutes. Enjoy!

Serves 8.

**This recipe can be altered several ways. Add green chilis and jalapeno or substitute pepper jack for a spicy kick.

Recipe of the Week – Grandma Shack’s Meatloaf

Fall conjures up so many images for different folks. Some think of vibrantly shaded maple leaves, Macintosh apples and cider. Others think of pumpkin bread, jack o’ lanterns and crisp, dewy mornings. Avery told me the other day that “Fall means I have to start bringing my coat to school.” But to me, this seasonbrings an altogether different image.

I think of meatloaf.

My grandma was famous for her meatloaf. Well, sort of famous. Definitely famous in the family sense of the word. She could whip up a loaf of meat with the finesse of the Barefoot Contessa and the passion of Paula Deen. Everyone loved that meatloaf.

And I hated meatloaf.

Grandma passed away in 1989 and it wasn’t until I married in 2000 and started making some strides toward culinary endeavors that I gave Grandma Shack’s meatloaf the attention it deserved. And, man is it good. I really wish I had praised this dish while she was still alive but she made plenty of other things that tickled my fancy. And I definitely told her that. We will always have her chicken and dumplings and I will never forget Malt O’ Meal breakfasts. Hey…it wasn’t fancy but it meant something to me.

And I say, thank you Grandma!

Here it goes…

Grandma Shackelford’s Dutch Meatloaf

  • 2 lbs. hamburger
  • 1 cup bread crumbs
  • 1 medium onion, chopped
  • 8 oz. tomato sauce
  • 1 egg, beaten
  • 1/4 tsp pepper
  • 1/2 tsp salt
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients together; form a loaf and place in casserole dish.
  3. Make topping **and pour all over meat loaf. Reserve some of the sauce for basting.
  4. Bake for 1 1/2 hours, basting with sauce occasionally.

**To make topping, mix the below ingredients well:

  • 1/3 cup tomato sauce
  • 1 cup water
  • 2 tsp vinegar
  • 2 tbs. prepared mustard
  • 2 tbs brown sugar

Recipe of the Week – Kentucky Butter Cake

Say, what?!? A cake…that’s actually named after butter? Sign me up, please! Y’all, (trying to get my inner-Kentucky to come out) this cake is to die for. I’ve made it twice and both times managed to almost consume the entire thing on my own. And, as if the Devil himself sanctioned this delectable bit of deliciousness, it’s even better the next day. You know how cake can kind of, well, dry out after sitting out for a day or two? And only if you’re really desperate do you reach for it? Not this little baby. Oh, no. It’s like, somehow, all the butter reactivates or regenerates and infuses the cake with all of its buttery goodness. Crazy. And somewhat sinful. So go ahead and try this cake…unless you are a part of my book club. You’ll be trying it next month. Here goes…

Kentucky Butter Cake
(originally submitted to Allrecipes.com by Suzanne Stull)

  • 3 cups all purpose flour
  • 2 cups white sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup buttermilk *
  • 1 cup softened butter (Oh, dear Lord, help us)
  • 2 tsps vanilla extract
  • 4 eggs

Butter Sauce:

  • 3/4 cup white sugar
  • 1/3 cup butter (I know…more butter. Just go with it.)
  • 3 tbs water
  • 2 tsps vanilla extract

*(can substitute 1 cup milk with 1 tbs vinegar or lemon juice – let stand for five minutes and then whisk well before adding to recipe.)

  1. Preheat your oven to 325 degrees. Grease and flour a 10 inch bundt pan.
  2. Mix your flour, 2 cups sugar, salt, baking powder and baking soda together in large bowl. Blend in buttermilk, 1 cup butter, 2 tsps vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into greased bundt pan.
  3. Bake for 60 minutes or until a wooden toothpick inserted into center of the cake comes out clean.
  4. While baking, make the Butter Sauce. In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsps vanilla and the water. Cook over medium heat until fully melted and combined. DO NOT BOIL.
  5. When your cake is done and still warm(here’s where it gets fun) poke holes all overit. Slowly pour your Butter Sauce over the cake making sure to cover each of your poked holes. Let your cake cool and set before removing from the pan.

ETA: This recipe is even more amazing if you double the butter sauce. Go ahead. Doit. At this point, seriously, what do you have to lose? Also…this cake truly gets better after it has time to rest so make sure and let it cool a little before you dig in. That’s all.

Okay, I’m sweating a little bit. I’m pretty sure thatjust thinking aboutall that butter ishardening my arteries. Now, just keep in mind before you poopoo this recipe away… it’s definitely a “special occasion” kind of cake. So, please, please, please make it as directed. I don’t want you using Splenda or reduced fat butter or even whole wheat flour for God’s sake. Bake this cake and just make sure to enjoy every single bite. (And, maybe a little bit of cardio directly after enjoying your cake wouldn’t hurt.)

Love to all, Mindy