Chicken Chimichangas

These are really yummy!! I got the recipe from bdubscafe. She has a sauce that goes over the top so if you want that go to her site. The chicken mixture is soo good I am thinking I am gonna make tamales from it but I got to find a recipe for the outside first. These are very fattening so I try not to make them all the time definetly worth it though. Hope you like as much as I do.

Chicken Chimichangas

2 Tbsp. vegetable oil

1/2 C. diced onions (see note)

1 1/2 Tsp. minced garlic

1 Tbsp. chili powder (see note)

1/4 Tsp. oregano

1/2 Tsp. cumin (see note)

1 1/2 Lbs. cooked chicken breast, shredded while warm

1 Tsp. salt

1/2 Tsp. freshly ground pepper

1 4.5oz can green chilies

1 C. shredded monterey jack cheese

8-10in flour tortillas

Heat oil in saute pan over med heat. Add onions saute till slightly softened about 2 min. Add garlic, chili powder, oregano, and cumin. Cook stirring until fragrant about 1 min, add chicken and season with salt and pepper. Stir in green chilies and cook mixture till heated through. Place tortillas in damp towel and heat in microwave till warm. One at a time, place tortillas on a work surface (keep remaining tortillas covered with towel) Spread chicken mixture about 1/2 C. onto tortilla sprinkle with 1-2 Tbsp. cheese. Fold in sides and roll up, secure with a tooth pick. Heat enough oil to cover half of chimichanga. Cook till golden brown on all sides. Drain on paper towel lined plate. Remove tooth pick. Serve with whatever you like. I like sour cream and guacamole.

*Note for the onions I use green onions and I chop them really fine, and the chili powder I probably add about half of that I don't like it really spicey and for the cumin I add probably about 1 Tsp-1 1/2 Tsp. You just gotta taste to your liking :)

Mini Meatloaf

My husband loved this meatloaf, I have made meatloaf before but he said this was the best I have ever made. I was really impressed with it also it was delicious I got this recipe from mykitchencafe


Meat Loaf

17-20 saltine crackers, crushed (about 2/3 C.)

1/4 C. whole milk

1/3 C. chopped fresh parsley, minced

3 Tbsp. worcestershire sauce

1 lrg egg

1 1/2 Tbsp. dijon mustard (I used reg mustard)

1 Tsp. onion powder

1 Tsp. garlic powder

1 Tsp. salt

1/2 Tsp. pepper

1 1/2 lbs ground beef

2 Tbsp. oil (this does not go in the meatloaf)

Heat oven to 425. In large bowl stir together all ingredients except oil. Form into mini loaves. Heat oil in large skillet over med heat until oil is rippleing. Add loaves brown well on one side (about 3-5 min or until brown) brown on other side 2-3 mins. Place into mini loaf pans, set aside.

Glaze:

1/2 C. ketchup
1/4 C. light brown sugar (I used dark and it was fine)
4 Tsp. cider vinegar

Mix together until smooth. Spoon glaze over top of meatloaf. Bake 18-20 minutes or until center is no longer pink.

Chicken Cordon Bleu

I have actually never really had chicken cordon bleu till I made this and I must say it was Delicious!!! I got this recipe from Bdubscafe There is a sauce that goes on top of these but I forgot to take a pic of them after I put it on. Enjoy!!!

Chicken Cordon Bleu

4-6 chicken breasts, flattened

8 slices ham

4 slices of cheese (your choice) I used provolone

1 80z cream cheese (softened)

1/2 tsp. minced onion

1/4 tsp. garlic salt

1/2 c. melted butter

1/2 c. crushed cornflakes

Mix softened cream cheese, minced onion, and garlic salt. Spread evenly over chicken leaving about a 1/2 inch from outside edge. Place two pieces of ham and 1 slice of cheese on top of cream cheese mixture. Roll up chicken and secure with toothpick. Brush chicken with butter and dip in crushed cornflakes. Bake at 350 for 45-50 minutes.

Sauce

1 can cream of chicken

1 can cream of mushroom

1 C. sour cream

2 tsp. lemon juice

paprika

Combine soups, sour cream, and lemon juice in sauce pan. Cook on med till heated through. Pour over chicken and cook additional 10 minutes.

Cheesy Potatoe and Corn Chowder

I got this recipe from 24hourmenu

Cheesy Potatoe and Corn Chowder

2 Tbsp. butter

1 C. chopped celery

1 C. chopped onion

2 cans chicken broth

3 C. peeled and cubed potatoes

1 can of corn

1 40z can diced green chilies

1 2.5oz pkg country gravy mix

2 C. milk

1 C. fiesta blend shredded cheese

In large sauce pan melt butter of med heat. Add celery and onions and stir till tender (about 5 min)

Add chicken broth and bring to a boil. Then add potatoes and cook till potatoes are soft. Stir occasionally.

Stir in corn and chilies, return to boil. Mix gravy mix with 2 c. milk stir into potatoe mixture. Add cheese and stir till it is melted. Serve

*I didn't add the full can of chilies I am not a big fan of them and I was afraid it would make it too spicy it added just the right amount of kick to it. Also I added a little cream to this. More cream makes everything better :)