Ok I tried to copy and paste and it just wouldn't do it so I just had to add the link.
These were soooooooooooooooooo good!
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html
It says to put in a cup of the filling and I didn't even put that much and it was huge. Next time I will use smaller tortillas and freeze half of them. It made 4 really big chimichangas and if you have any sides then it's way too big to finish by yourself. Also I froze the remainder of the sauce to use for next time so I would suggest either halfing it or just plan on freezing it with the frozen chimichangas.
Saturday, October 9, 2010
Sunday, May 30, 2010
Fresh & Chunky Chicken Salad
1 tbsp lime juice
2 tsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
3 boneless skinless chicken breasts
SALAD:
1/2 cup diced apple
2 tbsp orange juice
1/4 cup plain yogurt
1/4 cup mayonnaise
1/8 tsp pepper
1 cup diced cantaloupe
1 medium peach peeled and diced
1 celery rib diced
1/4 cup raisins
1/4 cup chopped walnuts
1 green onion
4 lettuce leaves
In a large Ziploc, combine the first six ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 20 minutes.
In a small bowl, toss apple with orange juice and set aside. In a large bowl, whisk the yogurt, mayonnaise, and pepper until blender. Stir in the cantaloupe, peach, celery, raisins, walnuts, onion and apples. Cover and refrigerate.
Grill chicken covered, over medium heat until done. Dice up the chicken and add to yogurt mixture. Serve immediately over lettuce leaves.
Makes 4 servings.
2 tsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
3 boneless skinless chicken breasts
SALAD:
1/2 cup diced apple
2 tbsp orange juice
1/4 cup plain yogurt
1/4 cup mayonnaise
1/8 tsp pepper
1 cup diced cantaloupe
1 medium peach peeled and diced
1 celery rib diced
1/4 cup raisins
1/4 cup chopped walnuts
1 green onion
4 lettuce leaves
In a large Ziploc, combine the first six ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 20 minutes.
In a small bowl, toss apple with orange juice and set aside. In a large bowl, whisk the yogurt, mayonnaise, and pepper until blender. Stir in the cantaloupe, peach, celery, raisins, walnuts, onion and apples. Cover and refrigerate.
Grill chicken covered, over medium heat until done. Dice up the chicken and add to yogurt mixture. Serve immediately over lettuce leaves.
Makes 4 servings.
Fruit Mixed Green Salad
1 pkg spring mix salad greens
3 cups baby spinach
1 can mandarin oranges, drained
2/3 cup walnut, chopped
1/2 cup fresh raspberries
1/2 cup blueberries
2/3 cup poppy seed salad dressing
3 tbsp red raspberry preserves
1 tsp white wine vinegar
In a small bowl whisk the dressing, preserves and vinegar. Drizzle over the other ingredients and toss to coat.
Makes 6 servings
3 cups baby spinach
1 can mandarin oranges, drained
2/3 cup walnut, chopped
1/2 cup fresh raspberries
1/2 cup blueberries
2/3 cup poppy seed salad dressing
3 tbsp red raspberry preserves
1 tsp white wine vinegar
In a small bowl whisk the dressing, preserves and vinegar. Drizzle over the other ingredients and toss to coat.
Makes 6 servings
Blackberry Spinach Salad
6 cups fresh baby spinach
1 cup fresh blackberries
1 cup cherry tomatoes, halved
1 green onion, sliced
2 tbsp chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
2 1/2 tsp honey
1 clove garlic minced
1/4 tsp salt
1/4 tsp pepper
2/3 cup feta cheese
In a small bowl, whisk the oil, vinegar, honey, garlic, mustard, salt and pepper. Drizzle over spinach and toss to coat. Add in blackberries, tomatoes, onions, walnuts and cheese.
Makes 6 servings.
1 cup fresh blackberries
1 cup cherry tomatoes, halved
1 green onion, sliced
2 tbsp chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
2 1/2 tsp honey
1 clove garlic minced
1/4 tsp salt
1/4 tsp pepper
2/3 cup feta cheese
In a small bowl, whisk the oil, vinegar, honey, garlic, mustard, salt and pepper. Drizzle over spinach and toss to coat. Add in blackberries, tomatoes, onions, walnuts and cheese.
Makes 6 servings.
Cantaloupe Chicken Salad
1/4 cup mayonnaise
2 tbsp sour cream
1-1/2 tsp sugar
1/2 tsp grated lemon peel
1/2 tsp lemon juice
1/4 tsp ground ginger
Dash salt and pepper
1 cup cubed chicken breast
1/2 cup sliced celery
1/2 cup red grapes halved
2 green onions chopped
1 small cantaloupe cubed
1/4 cup slivered almonds, toasted
In a large bowl, combine the mayonnaise, sour cream, sugar, peel, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes, cantaloupe and onions; toss to coat. Sprinkle with almonds.
Makes about 4 servings.
2 tbsp sour cream
1-1/2 tsp sugar
1/2 tsp grated lemon peel
1/2 tsp lemon juice
1/4 tsp ground ginger
Dash salt and pepper
1 cup cubed chicken breast
1/2 cup sliced celery
1/2 cup red grapes halved
2 green onions chopped
1 small cantaloupe cubed
1/4 cup slivered almonds, toasted
In a large bowl, combine the mayonnaise, sour cream, sugar, peel, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes, cantaloupe and onions; toss to coat. Sprinkle with almonds.
Makes about 4 servings.
Carly's Tortellini Salad
Cooked Tortellini
Cherry Tomatoes
Artichoke hearts
Olives
Feta cheese
Baby spinach
Greek dressing
Mix all the ingredients above together and refrigerator over night.
Cherry Tomatoes
Artichoke hearts
Olives
Feta cheese
Baby spinach
Greek dressing
Mix all the ingredients above together and refrigerator over night.
Saturday, May 15, 2010
El Pollo Loco Chicken
1 Cup White Wine Vinegar
1 Cup Olive Oil
1/2 Cup White Wine
1 Tbsp Oregano
1 Tsp Thyme
3 Tbsp Salt
10 Garlic cloves minced
1 1/2 Tsp. Tabasco Sauce
2 Whole Chickens (halved)
Mix all ingredients and marinate the chicken which has been cut in half. Marinate for several hours in the refrigerator. Grill chickens slowly until down.
1 Cup Olive Oil
1/2 Cup White Wine
1 Tbsp Oregano
1 Tsp Thyme
3 Tbsp Salt
10 Garlic cloves minced
1 1/2 Tsp. Tabasco Sauce
2 Whole Chickens (halved)
Mix all ingredients and marinate the chicken which has been cut in half. Marinate for several hours in the refrigerator. Grill chickens slowly until down.
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