Finally a new post!

I've been slacking off in the cooking department & especially in updating my blog lately. I have made a lot of yummy dishes that I will post later. Last night I decided to make Smothered Green Chili Chicken Chimichangas to use up some leftover green chili I had made a few days ago. We LOVE Mexican food around our house but I had never made chimichangas before. I was a little nervous but they were SO EASY and so delicious they will be around for many more meals! Here's the recipe so enjoy!

Chicken Chimichangas

1 lb. shredded chicken, cooked (any meat you like would work)
1/2 onion, diced
1 can chopped green chili
1 tsp salt
1 tsp oregano
1-2 tsp chili powder
12 large tortillas
Vegetable Oil
Sour Cream
Shredded Cheese
Any other toppings you like

Warm small amount of oil in pan. Saute onions and chili. Add in remaining ingredients and simmer for about 2-3 minutes. Fill tortillas with filling & fold envelope style. ( I used a toothpick to keep them closed)
In skillet warm about 3/4 inch of oil. Once oil is ready carefully place tortillas in pan, seam side down. Allow to turn tan & crispy. Turn onto other side & do same.
Remove from pan & pat with paper towel to remove excess grease. Garnish as desired & ENJOY! I served with beans & cheese.

Chicken is King

I'm always looking for new ideas for chicken so when I got an email from Betty Crocker Online I had to try this recipe. I tweaked the recipe to fit our tastes. Recipe is below. I ran out of chicken breasts so ended up using chicken thighs instead. They tasted great but didn't look to beautiful so no picture.


Blazing BBQ Sauce & Marinade
From Food Network

I found this to be much to thin for an actual BBQ sauce but worked great as a marinade. It also makes a ton of the marinade so unless you want to keep it in the fridge for future use I would recommend cutting the recipe in half at least. Recipe also says its spicy, which I didn't find. It was mild enough for Chloe. Derek & I love hot food though so I think next time I will add more cayenne pepper.
1 cup soy sauce
1/2 cup Worcestershire sauce
1 cup extra-virgin olive oil
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons salt
1/3 cup lemon juice
1/4 teaspoon cayenne pepper 1
/2 cup wine vinegar
3/4 cup brown sugar
2 tablespoons dry mustard

Wisk all ingredients together.Marinate chicken for at least 2-3 hours prior to serving. The longer the better!

Easy Barbecue Crispy Chicken Melts

6 tablespoons butter or margarine
1 cup Original Bisquick® mix
1/2teaspoon pepper
1/2 cup milk
6 boneless skinless chicken breasts
1/4 cup barbecue sauce
1 cup shredded Cheddar cheese (you can really use any cheese. next time I'm going to use pepper jack)
Cooked Bacon

Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted. In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan. . Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Spoon BBQ sauce evenly over chicken; top with bacon & then cheese. Put in broiler for approximately 3-5 minutes or just until cheese is melted.

The chicken may not come out looking "pretty" but it tastes amazing!

Honey, What's For Dinner?

How many times have we all heard this phrase? For me it's a daily if not hourly occurance. Not only do I have a 5-year old who is a very picky eater I also gained a husband who is a very picky eater as well. He hates vegetables and would live on cheeseburgers and french fries alone if he could I think. So each day I try to get creative and make a meal that includes vegetables in a way he will eat them. The same old routine gets pretty boring so I'm trying to branch out. So dinner tonight is Chicken Taco Soup, Green Chili Corn Bread & Chocolate Cream Pie for dessert. I was worried the soup was too spicy for the little one but she loved it, as did the husband & in-laws. I found the recipe for Chicken Taco Soup in an old Ortega book about a year ago & made it once for myself and fell in love. Since the move I can't locate the cookbook so this version is me "winging" it.

Chicken Taco Soup

1 pkg. taco seasoning
1 large (49.5 oz) chicekn broth
2 15 oz. cnas Mexican style corn
2 pounds diced cooked chicken
1 can diced green chili
1 can Rotella diced tomatos with green chili
1 small onion, diced
Salt, to taste

In pan with olive oil sautee mexican style corn & onion. When corn has browned & onions are tender add in diced green chili.

In large pot combine taco seasoning, chicken broth, chicken, tomatos & sauteed onions, corn & onions. Salt to taste. I also added garlic salt to mine. Bring to boil.

Lower heat & simmer for at least 20 minutes.

Top bowl of soup with crushed tortilla chips, cheese & sour cream, if desired.





Green Chili Corn Bread
Adapted from Quaker

1-1/4 cups all-purpose flour
3/4 cups corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
1 small can diced green chili, drained


Preheat oven to 450 degrees. Combing dry ingredients. Mix in milk, oil & egg. Stir until well blended and no lumps remain. Stir in green chili. Pour into greased 8 or 9 inch square pan. Bake for 20-25 minutes.


Chocolate Chip Cream Pie


Graham Cracker Crust
1 1/4 cups finely crushed graham crackers
6 tbs. melted butter
1/4 cup sugar

Preheat ovent o 350 degrees. Combine all ingredients. Press into 9 inch pie pan. Bake for 8-9 minutes. Let chill 45 minutes before using.


Chocolate Cream Filling
1 large pkg. instant chocolate pudding mix
2 1/2 cups skim milk (I use non-fat)
8 oz Cool Whip.

Combine milk & pudding mix. Mix until no lumps appear. Mix in Cool Whip. Pour directly into pie crust. Chill for 1 hour.


Pie Topping
8 oz. Cool Whip
Chocolate Chips

Once pie has set top with 8 oz. Cool Whip. Top Cool Whip with chocolate chips.
Pie can be served immediately or chilled until ready to eat.