Home Made Chimichangas

Home Made Chimichangas

Ingredients
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
Directions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html?oc=linkback

Low Fat Christmas Recipe - Cranberry Apple Glazed Pork

Cranberry Apple Glazed Pork

Glazed with a seasonal cranberry apple sauce, this lean pork roast makes an ideal holiday centerpiece. Serve with roasted vegetables and low fat mashed potatoes or with steamed green beans and wild rice.

Ingredients:

• 1/2 tsp ground sage
• 1/2 tsp ground thyme
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 3-pound boneless top-loin pork roast, trimmed
• 1 16-ounce can cranberry sauce
• 1/2 cup apple cider

Preparation:

Preheat oven to 325 degrees

Combine herbs and seasonings to make a rub. Sprinkle mixture over all sides of the meat. Place pork in roasting pan and roast for 1 hour.

Combine cranberry sauce and apple cider in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce is slightly thickened. Spoon 1/2 a cup of the sauce over the meat to glaze. Return meat to the oven and roast for a further 30-40 minutes, or until an instant-read thermometer registers 155 degrees. Remove pork from the oven and cover with foil. Let stand for 15-20 minutes. The meat will continue to cook and reach a safe 160 degrees while it rests. Serve with remaining sauce on the side.

Serves 10-12

Per Serving: Calories 218, Calories from Fat 55, Total Fat 6.1g (sat 2.1g), Cholesterol 64mg, Sodium 62mg, Carbohydrate 15.9g, Fiber 0.4g, Protein 24.8g

Turkey/Chicken Pesto Appetizer Bites

Turkey Pesto Appetizer Bites

Puff pastry makes the perfect base for these quick and easy appetizers.

Yield: 36 mini sandwiches

ingredients:

Puff Pastrysheets, thawed

Turkey or Chicken (thin sliced)

Provolone cheese, sliced (or cheese of your choice)

Basil Pesto (usually available in the deli section)

Cherry tomatoes

Fresh basil leaves (optional)

directions:

1.) Thaw the puff pastry sheets according to the package directions (this takes about 45 minutes).
2.) Unroll the sheet onto a lightly floured work surface, then use a pizza cutter to cut the pastry into 36 small squares (pictured below).
3.) Bake the little squares on a parchment paper lined baking sheet in a preheated oven at 400*F for 12-14 minutes.
4.) Once the pastry squares are baked and cooled, cut each square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich.
5.) Spread a think layer of basil pesto onto one side of the sandwich, then add a slice of turkey and a slice of cheese (I used provolone). Top with matching pastry square.
6.) Finish the mini sandwiches with a small leaf of fresh basil and a cherry tomato half, add a toothpick to hold it all together.

Recipe source - Glorious Treats

How To Make Simple Tasty Chicken Kiev Balls

How To Make Simple Tasty Chicken Kiev Balls

Ingredients

1/2 Kilo of chicken mince

4 Eggs 

Breadcrumbs

80g butter

4 Tablespoons of garlic

2 Tablespoons parsley

Method

1. Melt butter, garlic and parsley in a pot, mix well. Pour into an ice tray or flat shallow tray and allow to set in the fridge until hard.
2. When the garlic butter is set chop into smaller cubes (cube size can vary based on how much garlic butter you want inside each ball). Roll the chicken mince into balls and insert one cube into each ball smoothing over with the mince so the butter will not leak out. 
3. Beat eggs, dip chicken balls into the egg and coat generously with the breadcrumbs.
4. Deep or shallow fry the balls until golden brown. 

* Serve as a snack or as mini Kiev with fries and veggies.

Slow Cooker - Coconut Roast Chicken Recipe

How To Make Coconut Roast Chicken In Your Slow Cooker

Coconut Roast Chicken - http://tastylicious1.blogspot.com/

Ingredients 

1 Whole Chicken 

1 Onion

2-4 Cloves of garlic 

1 Can coconut milk

4 Potatoes

2 Carrots

Method

1. Place the whole chicken upside down in the slow cooker and cover with coconut milk. Leave overnight to marinate in the fridge.
2. Pour coconut milk out into a bowl and rinse the slow cooker, place onion and garlic inside the chicken and put back into the slow cooker. 
3. Peel potatoes and carrots, cut and place around the chicken. 
4. Turn slow cooker on high and cook for approximatley 4hours or until juices run clear.

*This recipe can also be done in the oven however you must baste with the coconut milk throughout the cooking time and keep on low. Please note the chicken may look a little black from the coconut milk cooking however it does not mean it is burnt.

Serve chicken with the roasted vegetables and bread or rice.

How To Make Homemade Cheese Sauce

http://tastylicious1.blogspot.com/

How To Make Homemade Cheese Sauce 

Ingredients

4 Tablespoons of butter

4-8 Tablespoons of flour

500ml Fresh milk

1 Cup tasty cheese

Method

1. Melt butter in saucepan and remove from heat. 
2. Stir in enough flour to make a thick wet paste.
3. Add milk and return to medium heat on the stove.
4. Stir continuously for 5 minutes ensuring the butter paste is removed from the bottom.
5. Add cheese and stir in until combined.
6. Remove from stove and sit for 2 minutes.

* For a bit more flavor you can also add in some of your favourite herbs just before adding the cheese.

Serve on top of vegetables, corned beef or use as sauce in pasta or lasagna. 

Fresh French Onion Dip Recipe

Fresh French Onion Dip Recipe

Ingredients

1 packet of french onion dip

1 tub of sour cream

Method

1. Add all ingredients to bowl and mix well.
2. Place in refrigerator for 1 hour for flavors to infuse.

Serve with your favorite vegetable sticks, crackers, chips or pretzels.

How To Make Fresh Homemade Aoili

Tastylicious Aioli - Homemade Recipe - http://tastylicious1.blogspot.com/

How To Make Fresh Homemade Aoili....

Ingredients

2 Cloves of garlic

1 Teaspoon of sea or rocksalt

2 Egg yolks

1 Cup of extra virgin olive oil
2 Tablespoons of Water

2 Tablespoons of lemon juice

2 Tablespoons of wholegrain mustard 

Method

1. Add garlic, salt and the egg yolks into a food processor or blender and process until combined well.
2. With the processor or blender still running slowly drizzle in the olive oil forming a thick mayonnaise, transfer to a bowl or jar.
3. Stir in water, lemon juice and wholegrain mustard. Cover with plastic or place lid on the jar and refrigerate until you are ready to use it. 

* For best results to allow flavors to infuse i recommend refrigerating for 1 hour before serving.

You can serve Aoili with your favorite vegetable sticks, on crackers, with fries or wedges, use as a spread on sandwiches and much more! Enjoy!