Sunday, August 21, 2011
I got this recipe from Six Sister's Stuff and they were so yummy. We all loved them. It made a lot of sauce and I ended up freezing what was left of it (hopefully it works out) so I can use it on chimichangas or enchiladas another time. I also just used whatever cheese we had on hand, which I think was mostly cheddar.
2 cans cream of chicken soup
2 cans diced green chiles
5 pitted green olives (I didn't use these)
1 jalapeno pepper, seeded and chopped
2 T fresh lime juice
1 8 oz package cream cheese
1 8 oz package shredded Monterey Jack cheese
1/2 package taco seasoning
1 lb cooked, shredded chicken
8 flour tortillas
1 8 oz package sharp Cheddar cheese
chopped green onion
Pour the cream of chicken soup into a blender, along with the green chiles, olives, jalapeno and lime juice. Puree until smooth and pour into a saucepan over medium-low heat to keep warm.
In a large bowl stir together cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken and divide among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Place all chimichangas into a greased 9x13 pan. Brush all sides of chimichangas with olive or canola oil. Bake at 350 degrees for 15 minutes, turn chimichangas over, and bake 15 minutes more.
To serve, place chimichanga on a plate and top with cheddar cheese, green onions and sour cream (and anything else you might want to add, like tomatoes).
Wednesday, August 10, 2011
Mmmm this was really good and it made a lot, so leftovers can be frozen!
1 boneless pork shoulder 4-5 lbs
salt and black pepper to taste
1/2 T canola or vegetable oil
1 cup apple cider vinegar
4 cups low-sodium chicken broth
1/2 T liquid smoke
hamburger buns (I made these french bread rolls)
coleslaw (optional; I don't like it so I didn't use any)
Heat a large skillet or saute pan over med-high heat. Cut the pork into 2 or 3 big pieces and season with salt and pepper. Add the oil to the pan and when hot, sear the pieces of pork until thoroughly browned on the outside. Remove the pork and place in a slow cooker.
Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom. Pour vinegar over the pork, then add the broth and liquid smoke. Set the slow cooker to high and cook for 4 hours, until the pork falls apart with gentle pressure. Remove the pork from the liquid and shred. Toss with a bit more vinegar and serve on top of warm buns with coleslaw.
*Note: I also added a little bbq sauce to my sandwich because, well, I love it and to add a little more juiciness.
Monday, August 1, 2011
I honestly can't remember where I got this recipe from. I think I might have Googled "cook this not that recipes" and got it off one of the sites that came up. Either way, this is delicious! Definitely a good breakfast sandwich, or great for lunch or dinner too.
1 English muffin, toasted
1 slice of cheese
1 egg, scrambled or fried or however you like it
sliced turkey deli meat
1-2 slices of tomato
avocado slices or guacamole
While the egg is cooking, toast English muffin. When done toasting, put slice of cheese on so it can melt a little, then put egg on top of that. Top with turkey, tomato and avocado/guacamole and eat!
Sunday, July 3, 2011
I forgot to take a picture of these; they were just too good! So I'll direct you to Tried and Tasty for the pic. We took these to a friend's house and they loved them too. I could have just eaten and eaten them. The amount of lemon is perfect and they stay soft and chewy. I made them two days ago and just ate the last of them today and they were still pretty good!
Wednesday, June 29, 2011
I got this recipe from Tried and Tasty. It's from the Cook This, Not That cookbook and I made it for Derek the other day. He gave it a thumbs up! I really wanted to try one too, but we were out of tomatoes, so I'll have to have one another day.
2 slices 7-grain sourdough bread (I used honey whole wheat), lightly toasted
handful of arugula (or any kind of lettuce you have on hand)
2 thick slices of tomato
4 strips of bacon, cooked (I used 2, though I'm sure Derek would have loved to have more meat!)
Salt and pepper to taste
Heat a small nonstick skillet over medium heat. Coat with olive oil cooking spray and add the egg. Cook sunny side up until the white is set but the yolk is runny (I ended up doing it more like a fried egg because I flipped it to cook on both sides, but the yolk was still runny). Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon. Set the egg carefully on top and season with salt and pepper. Top with second slice of bread.
Fat: 20 grams (6 grams saturated)
Sodium: 840 mg
Monday, June 20, 2011
Monday, January 24, 2011
This was quite tasty. Derek really liked it, enough to eat it with the pasta!
1 can cream-of-something soup (I used chicken)
frozen chicken (enough to feed 4)
2 T Italian seasoning
1/2 tsp celery seed (I had celery salt, so I just omitted the salt the recipe called for)
1 T onion powder
1 T sugar
1/4 tsp black pepper
1 tsp salt
2 cloves minced garlic
8 oz cream cheese (to add later)
Put everything except the cream cheese in the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks and mix in the cream cheese. Switch the crockpot to high and cook for another 30 minutes or until fully melted. Serve over pasta or rice.