#4: Baked Chicken Chimichangas

I discovered this recipe in my Taste of Home cookbook last week, and I really liked it. This may or may not be because I'm insanely obsessed with every Mexican dish under the sun. Whatever.

Ingredients:

2.5 cups shredded cooked chicken

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

10 flour tortillas

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp chicken bouillon granules

1/8 tsp pepper

1/4 cup flour

1 cup half and half

1 can (4 oz) chopped green chilies

Directions:

1. In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. place 1/2 cup down the center of each tortilla; top with 2 tablespoons of cheese.

2. Roll filled tortillas and place in a 9x13-in greased baking dish. Bake, uncovered, at 425 for 15 minutes or until brown.

3. In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth. Stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Serve chimichangas with sauce on top.

When I made this recipe I didn't have any of the ingredients for the sauce, so I improvised and made a sauce with 1 can cream of mushroom soup, 1/4 cup (ish) of sour cream, water (until it was to a desired consistency), and salsa and hot sauce. It turned out to be quite tasty. I'd be interested to see how the actual sauce from the recipe compares.

Buen Provecho!

#3 - Chicken Stuffed Croissants

I learned this one from on of my favorite Snow College roommates, Karen.

2 cans of crescent rolls
1 8oz. package of cream cheese
1 cup shredded chicken (When I'm lazy, I use canned chicken. You can also substitute shredded turkey or cubed ham.)
1-2 tsp. of onion powder (I just add it until I think it tastes good.)
Opt. 1 small can chopped mushrooms
Plain bread crumbs

In a saucepan melt the cream cheese over medium heat. As the cream cheese is melting add the chicken and the onion powder (and the mushrooms). Once the cream cheese is melted and all the ingredients are mixed in, remove the pan from the burner.

Use a small spoon to scoop the cream cheese mixture onto the wide end of each crescent roll. Roll them up and tuck in the ends. Dip each roll into a bowl of bread crumbs and cover it entirely. Place each roll on a greased baking sheet and cook for 7 minutes at 375 degrees.

Enjoy. :)

Angie's Fruit Salad

I wish I could take credit for this recipe, but it was made famous by my fabulous mother, Angie. It is the #1 requested dish at every family party and I bring it to nearly every potluck. Bon appetit!

Ingredient:

Small package french vanilla pudding

8 oz. container cool whip

4 bananas, sliced

1-2 cans mandarin oranges, drained

1 can pineapple tidbits, drained

1 cup buttermilk

shortbread cookies, crumbled

In a large bowl, mix buttermilk and vanilla pudding. Fold in cool whip. Fold in bananas, mandarin oranges, pineapple tidbits. Put in serving dish and top with crumbled shortbread cookies.

Delightful, Garlicy Dinner Rolls

Yes, I know Garlicy isn't a word. It describes them though. :)

Take this recipe from allrecipes.com

Aaaand sandwich in these instructions right in the middle of direction number three:
Stick your pointer finger right in the middle of each roll and make a hole. Using your finger (or an exceptionally tiny spoon), put about a half teaspoon of butter/garlic salt mix (one stick butter or margarine mixed with a teaspoon and a half of garlic).

And these instructions as the very last step:
Cover the top of the warm rolls with leftover butter/garlic mix using a pastry brush.

Voila! The recipe with the "Elise touch".

INGREDIENTS:
4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115
degrees F)
2 cups warm milk (110 to 115 degrees F)
6 tablespoons shortening
2 eggs
1/4 cup sugar
1 1/2 teaspoons salt
7 cups all-purpose flour

DIRECTIONS:
1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Stick your pointer finger right in the middle of each roll and make a hole. Using your finger (or an exceptionally tiny spoon), put about a half teaspoon of butter/garlic salt mix (one stick butter or margarine mixed with a teaspoon and a half of garlic). Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.Cover the top of the warm rolls with leftover butter/garlic mix using a pastry brush.

Enjoy. :)