Saturday, February 22, 2014

Pollo Fundido - Chimichangas

Pollo Fundido- Chimichangas

I grew up in Arizona so Mexican food is my favorite type of food. When we were visiting a few years back we ate at a restaurant there and my cousin ordered Pollo Fundido. I had one bite and I knew I needed a way to create this at home. I made my own seasoning so I didn't measure that exactly. This was delicious and when I sent a tray to work for my Husband's birthday I got rave reviews. This looks really detailed but I feel every recipe is detailed when you first try it. The steps are quick and the longest part is cooking the chicken.
                           
                                
  Mix together the cumin, chili powder, cayenne, garlic powder and paprika. Add to the dry ingredients about 1/4 cup of olive oil and mix. Place chicken in a ziploc bag and add the seasoning. Make sure chicken is coated and put in refrigerator for about 1/2 hour. You can do this overnight or a for a couple of hours. 

Remove Chicken from bag and place in oven- Depending on your oven I put my chicken on 325 for about 45 minutes. I purposely do the thighs on a lower temp because I don't want them to dry out. The chicken should have an internal temp of 165.


 In a medium bowl mix together the Fundido ingredients. Beat until smooth thick consistency- Set aside

                                
  
Chop the onion and cook in a pan with a little bit bit of butter until softened- about 5 minutes 

In a larger bowl add together the cooked onion, 2 cans of green chiles and chopped cilantro

                               
Once the chicken is done and cooled a bit you can rough chop this and add it to the mix- This will be the filling for your Chimichangas.


                            
                             

 Next- Lay out the tortillas next to your bowl and get ready to fill them.
I use a large serving spoon to measure and just use one spoonful. Don't over fill them or your tortilla will break open.

**helpful hint** put the mix toward the edge of the tortilla but not to close to the edge. Roll the tortilla and while you are rolling fold in the edges. Once the tortilla is closed use toothpicks to secure the ends.





You can use a fryer but I do not choose to use one, I use a deep pan and two inches of oil.

Heat the oil so it is hot and place the rolled Chimichangas in the oil- This will only take about 3 minutes per side. You want them brown and crisp. Once they are browned place on a paper towel- My pan holds 4 at a time so just keep going until you are done. Remove toothpicks once you are done frying as the Chimi will stay closed.

            
           
Place the Chimichangas in a dish and pour the Fundido on top. Add some shredded cheese and put in the oven at 350 degrees for 20 minutes or until hot and melty.  Add some green onion for garnish and dig in! These are DELICIOUS!




Fundido Ingredients-

1/2 a block of cream cheese (4 oz) softened.
1 cup of half and half
1 cup of sour cream
1 Jalapeno ( I used jar jalapeno, about 8 pieces) this can be adjusted to your heat preference.
1 cup or more of shredded monteray jack cheese
Salt and pepper to taste

Chimichanga ingredients-
I package of boneless/skinless chicken thighs (my pack had 6 smaller thighs)
1 package of large tortillas (I use Misson)
1 package of your favorite shredded cheese ( I use taco flavored or cheddar)
3 table spoons of cumin
2 tsp spoons of cayenne
1 tablespoon of papricka
2 tablespoons of garlic powder
1 tablespoon of chili powder
2 cans of green chiles
1 large yellow onion
1/2 cilantro
Green onions for garnish

           I Can't wait to make these again, they are great for a party or a Sunday dinner.  If you have a question please send me a message. 
Enjoy!

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Tuesday, February 18, 2014

Dijon Pork Chops- Skinnytaste (review)

                                              Dijon Pork Chops- Skinnytaste

First I have to say that I have enjoyed cooking my way thre the Skinnytaste website and that frankly I have only found 2 things I did not absolutely love. The more I cook the more comfortable I have been with adapting different things from different recipes. Just to be clear on this recipe..it would be a SIN to change a thing. It is easy and I will no longer cook pork chops any other way. My husband always tried to push off pork chops when I brought it up and who can blame him? I think every pork chop I have ever cooked has been slightly dry...NOT ANYMORE. This recipe is awesome for a work night and the taste is amazing..MAKE THIS TONIGHT!












Pork Chops with Dijon Herb Sauce

Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

Ingredients:
  • 1 tsp butter
  • 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup fat free chicken stock
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh herbs like parsley, chives

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.  

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.


Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper.Put the chops on a platter and pour the sauce over the meat.


 Skinnytaste has amazing and healthy recipes and this is a favorite of ours!
  Enjoy!

Thursday, February 13, 2014

Clearing off my plate and then my mind..

   My original intent was to blog about life, love, kids and recipes. Lately I have had so much fun cooking that my blog is becoming a recipe blog. I want to be more well rounded and blog about all topics. Today i don't have much to say..nothing to specific just my thoughts. My plate is so full lately that I feel I am only giving everything my partial attention. 

Preschool- Its time for me to register my sweet daughter for preschool. I am so devastatingly sad. I know it sounds silly to say devastatingly sad but all of a sudden I feel like she is growing faster than I can keep up with. Have I taken enough pictures, video or journal  enough about her life and how wonderful she is. 
Will she cry when I leave her at her first day of school or worse. She will walk into school without looking back and I will be sad. I have visited the school and talked with the teachers and I think the place we have chosen will be a perfect fit. But I worry about She..She who has never been to daycare, she who has never not had someone with here where she goes, she who will probably love school and thrive. It occupies part of my plate because the truth is that She is ME and I am not ready.

Moving- We need more space. As I constantly complain about this issue and how small our house is we are breathing down the neck of our listing date I don't feel ready. There is carpet to be laid, toys to be packed away, the house to be cleaned and again de-cluttered. I find it to be ironic that as a working mom of two I am always having to de-clutter. No one is home, why is there so much clutter. Will it sell, where will we go? What if I don't like any of the houses on the market? 

Sleep- My baby, my love, my sweet 8 month old (tomorrow) isn't sleeping. I am following my sleep bible. Healthy Sleep habits, Happy child (will review later) but nothing is working. She wakes up crying and sometimes it doesn't stop. Will I ever sleep again? More importantly, will she?

Friends- I have some of my friends who are going thru a rough time right now. They know I love them, I know they love me but I want to be there for them more. I want to go to dinner with my friends when all of our plates are a little more cleared off and laugh. My friends are incredibly important to me and they know that and I know that I am important to them so I will look forward to a dinner date where we laugh so hard it hurts! What if our plates are never cleared off?

This is how my mind works when I am tired and overwhelmed- I need to re-organize my list and check a few things off..First sleep and then Dinner with friends. After all, a good dinner with some friends can turn around your perspective. Or a house where I can have my friends over, or when I de-clutter or when I find the time to look for houses on line, or .....Its a cycle..

Thanks to all my new visitors, I know you are stopping by for the recipes but stay and check out the rest if you have time. My guest hostesses have been amazing and inspiring and I have more of them to come...

Saturday, February 8, 2014

Tomato Orzo Salad

Tomato Orzo Salad

    My Sister in law gave me this recipe and it has become a favorite. Anyone who has had it has instantly asked for the recipe. I made it for work and received rave reviews. It is light, easy and delicious. The funny thing is that everyone thinks the Orzo pasta is rice. The first time I made this everyone kept asking "how did you make the rice".


Recipe

Ingredients: 
1 Box of Orzo pasta
1 container of cherry tomatoes
1 red onion
1 16 oz bag of frozen corn
1 tsp of salt
pepper
1 cup olive oil
1/2 apple cider vinegar
1 tsp of cayenne pepper *(to taste) 
Basil - 6-7 leaves




Directions:

For the dressing- In a separate bowl whisk together salt, pepper, cayenne, oil and vinegar.

Heat 1 tbsp of oil in a pan - Cook the corn and let it brown a little *(about 7-8 minutes)
Once corn is cooked set aside to cool
Cook the orzo per the instructions on the box
Dice your red onion
Cut your cherry tomatoes in half
Slice the basil

Once pasta is cooked toss in a bowl with onion, tomatoes, corn and basil. Mix together and then pour on dressing. Stir well. 

The salad can be eaten either cold or hot. The first time I had it the salad was warm and that started my obsession.  I am trying to take my own food pictures so hopefully this looks as delicious as it tastes.

Enjoy!

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Wednesday, February 5, 2014

Sausage Corn Chowder

 Sausage Corn Chowder

This is one of my favorite but easiest recipes. You can make it on the stove or in the crock pot. Either way it is a perfect quick and easy delicious meal. This is a serious crowd pleaser and is gone in a blink.

Step 1. Brown and drain the sausage

                             

Step 2. Open all the cans, drain the corn and empty into your preferred pot or crock pot
                                    
                                

Step 3. Add your green onions ( I added a bit of parsley only because I had it).



Step 4. Add the sausage to your pot. Make sure to break up the sausage so there are not large chunks.


                               
                            
                                

Step 5. Add the shredded cheese. I do not measure and I probably use 3/4 cup instead of a half.


                                    
                           
Step 6. Add the hot sauce and heat. 


You can make as much or as little of this as you really would like. I triple the cans and double the sausage and cheese to fill my crock pot. You can also cut everything down to 1 of each for a smaller serving.


Ingredients
1 roll of Bob Evans Zesty Hot sausage (browned and drained)
1/3 cup chopped green onion (I use 4 stalks)
2 cans of cream of chicken soup
2 cans of evaporated milk
3 drops of your favorite hot sauce (we use Cholula)
2 cans of whole kernal corn (drained)
1/2 cup of shredded mozzarella or swiss

Directions:

Cook Slowly until cheese is melted and the chowder is heated. Serve with whatever you wish. My husband thinks it would be good with chips and friends have said good over biscuits. 

I am new at taking my own food pictures, I hope to get hone my skills as I go along!

ENJOY!


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Monday, February 3, 2014

Bacon wrap ups - The perfect appetizer.

Easy Bacon Wrap ups

  I love to make easy but delicious appetizers so when we decided to have a snack day at work I trolled for an idea on Pinterest and found a delicious one. I have since made this three times and every time they are fantastic.

Here is the recipe- I changed it to make it a little more tangy with the cream cheese.

1/2 loaf white sandwich bread 
1 8oz package of cream cheese, softened
1 clove garlic minced
1/2 pack of good seasons dry dressing mixed
1 tsp dried parsley and oregano
1/8 tsp pepper
1 lb bacon

1. Mix together the cream cheese, garlic, seasoning, parsley and pepper until well blended.

2. Cut the bacon slices in half.

3. Cut the crusts off the bread, and spread each slice evenly with cream cheese (I use about a heaping tablespoon per slice, then cut each slice of bread into 3 strips.

4. Roll up each strip of bread and wrap with 1/2 slice of bacon. Secure with a toothpick. 

This will make about 24 pieces from a normal pack of bacon.

5. Bake at 375F for 15-20 minutes until the bacon is crisp. Drain on paper towels for about 5 minutes to cool a bit, and serve.


I made these the night before and baked them the next day, it was perfect and I was able to serve them hot! I also kept them in a crock pot for a luncheon and it worked out well.

Bacon & Cream Cheese Roll-Ups. Anything with bacon is yummy in my opinion and these sound delish!

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