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

Choc Strawberry Santa Hats - Cute Recipes For Xmas!

Ingredients (makes 24)

• 100g red glace cherries, finely chopped
• 400g sweetened condensed milk
• 1 cup (250g) brown sugar
• 2 tablespoons glucose syrup
• 125g butter, chopped
• 180g dark chocolate, roughly chopped
• 1/3 cup (30g) shredded coconut
• 380g white chocolate, roughly chopped
• 1/3 cup (125ml) cream
• 18 strawberries, stems removed

Method

Line a 20cm by 30cm slice pan with baking paper.

Place condensed milk, sugar, syrup and butter in a saucepan over a low heat. Cook, stirring, without boiling for 10 minutes until the sugar has dissolved and the mixture is glossy.

Increase heat to medium-low and bring to a simmer, stirring. Cook, stirring constantly, for 6 minutes or until the mixture thickens and comes away from the sides of the saucepan. Remove from heat and stir in dark chocolate, cherries and coconut until combined and the chocolate has melted.

Working quickly, pour the mixture into the prepared slice pan and smooth the top. Be careful when trying to lick the remaining fudge from the saucepan as it will be hot… Refrigerate fudge for 30 minutes until slightly firm. The fudge should only be about 1cm high in the pan – if you are making the fudge on its own and wanted it to be a thicker slab, just use a smaller slice pan.

Using a 5cm round cutter, cut rounds of the fudge and place onto a plate or tray lined with baking paper. Set rounds aside.

To make whipped chocolate ganache for the hats, place the white chocolate and cream in a small saucepan and stir constantly over a low heat until chocolate has melted and mixture turns glossy. Place into a mixing bowl and refrigerate for 1 hour, stirring every 15 minutes.

Once ganache has fully cooled, beat at high speed for 2 minutes or until mixture resembles smooth whipped cream.

Place a tablespoon of ganache onto a round of chocolate fudge and use a spoon to smooth to the edge. Place a strawberry cut side down into the ganache and press down firmly. Then roll a small amount of the ganache into a ball (roughly 1cm in diameter) and place firmly onto the top of the strawberry. Repeat this process to make a scrumptious collection of Santa Hats. Refrigerate “Santa Hats” for 2 hours for fudge to go firm and ganache to set. Enjoy!

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

Simple Christmas Treats - Chocolate Candy-cane Hearts

These are one of my favorite simple Christmas treats.  A perfect addition to a plate of Christmas cookies, and so simple they are a project the kids can help with too.

You’ll need…

A box of mini candy canes (see “note” below)

White Chocolate

Semi-sweet Chocolate

Sprinkles

~Directions ~

1.  Place waxed paper liner on a baking sheet.

2.  Lay two mini candy canes next to each other, creating a heart.  Continue filling the baking sheet with heart shapes.

3.  Melt the white and semi-sweet chocolates (in separate bowls), using short intervals in the microwave, or in a double boiler.

4.  When the chocolates are melted, spoon or pour into a piping bag or thicker ziplock type bag. Cut off a tiny tip from the bag, and begin filling in the heart shapes with chocolate.  I like to use both flavors of chocolate for each heart.  So if I do a layer of white chocolate first, then after it cools a bit, I add a layer of semi-sweet chocolate on top.

5.  After adding both layers of chocolate, top with sprinkles of your choice.

6.  Set the baking sheet (of chocolate filled hearts) in a cool place (or the fridge) while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.

NOTE-  I have found that the candy canes that work best for this project are ones with a dull finish (not shiny).  It seems candy canes with a shiny surface tend to get sticky after a day or two.

Christmas Trifle Recipe

Christmas Trifle Recipe 

Ingredients

• • 4 x 85g packets strawberry jelly crystals
  • 2 1/2 cups boiling water
  • 1/2 x 800g light fruit cake, cut into 3cm cubes
  • 2 tablespoons brandy (optional)
  • 2 cups Pauls Double Thick French Vanilla custard
  • 1 cup fresh or frozen raspberries
  • 125g fresh strawberries, hulled, sliced
  • 300ml thickened cream
  • 1 teaspoon icing sugar mixture, sifted
  • 50g white chocolate, grated fresh raspberries and hulled, quartered strawberries, to decorate
  
  
• 1. Step 1
     Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (it should have a thick, syrupy consistency).
  2. Step 2
     Arrange cake in a 13 cup-capacity serving bowl. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate, covered, overnight.
  3. Step 3
     Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve. You could use leftover fruit cake or pudding in this trifle. Pauls Double Thick custard is twice as thick as pouring custard, and ideal for the whole family. Check out the handy resealable pack for recipe suggestions. You could replace brandy with orange juice. Top trifle with grated chocolate.

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!