Baked Chicken Chimichangas

Remember that time I posted about a Mexican restaurant in Las Vegas and said the word "chimichanga" about 18 times? Well, get ready because here we go again.

My bestie kept raving about a recipe she found for baked chimichangas and said she had been making them almost weekly because they were so simple and delicious.

I gave it a try one night and, not that I doubted her, but I was reminded why we are best friends. She was so right on about these chimichangas.

She suggested a few tweaks and the recipe made 10 chimichangas! So, if you know me very well, you'll know that "freezer meal" immediately popped into my head. I cooked 6 that night for dinner and lunches the rest of the week for me and the hub and froze the other four. I wrapped the uncooked chimichangas in foil and threw them all in a freezer bag! Perfect for once Charlotte arrives and we can pull out one or all 4 of them for dinner.

This is a new favorite of mine for our own house and I think it'd be perfect to take to neighbors and friends when they have a new baby or other life changes!



Baked Chicken Chimichangas

Yield: 10 chimichangas

Prep Time: 30 min. (including cooking chicken) Total Time: 1 hr. 

Adapted from The Other Side of Fifty

 

Ingredients:

2 cups cooked, shredded chicken (I cooked a few chicken breasts for multiple meals and shredded 2 in the food processor)

1 pkg. Mexican style rice, prepared

1 can Ro-tel
1 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp onion powder
1/4 tsp garlic powder
pinch of cayenne pepper
salt and pepper
6-8 ounces of shredded cheese (I used a Mexican mix)
10 burrito-size tortillas

Canola Oil for brushing

 

Directions:

Puree Ro-tel in food processor or blender and pour into medium mixing bowl. Add the chili powder, cumin, oregano, onion powder, garlic powder and cayenne pepper. Stir in the shredded chicken, rice and taste, then season with salt and pepper if needed. You can refrigerate the mixture here for a few hours or days, if need be, to make dinner prep simple!

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

Wrap tortillas with a damp paper towel and microwave for 30-60 seconds to soften.

To build the chimichangas place a handful of cheese on the tortilla and top it with about a 1/2 c. of the chicken mixture. Fold the bottom of the tortilla over the mixture, fold up the sides and roll the chimichanga on top of itself. (See here for a visual of rolling up the chimichanga). Place seam side down on the baking sheet and brush with canola oil. If freezing, wrap in foil and place in labeled freezer bag.

 

Bake for 17-20 min. or until golden brown. Serve with sour cream, salsa and chopped avocado for topping!

 

Enjoy!

Laura

Caramel Apple and Pumpkin Spice Bread

I've heard that indecisiveness is common when you're pregnant.

Well, when you have delicious options like Caramel Apple Swirl and Pumpkin Spice Swirl bread, how is anyone supposed to chose just one? Pregnant or not.



Needless to say, I bought both at the grocery store last week.

Let the taste test begin!

First up, toasted with a thin layer of butter. Hands down- Caramel Apple Swirl bread takes the cake. The apple flavor is strong but not overpowering. It tasted actually very fresh and made me feel like I was smack dab in the heart of Autumn. Despite the heat blazing outside.

The Pumpkin Spice Swirl bread was still delicious, don't get me wrong, but this was a competition and like all good competitions, there can be only be one winner.

I knew both of these breads would be even better as french toast.

And I was right.

The Pumpkin Swirl bread got the normal French toast treatment.

But the Caramel Apple Swirl Bread got kicked up a notch.

An apple and cinnamon-cream stuffed notch.

Reminiscent of the Peaches 'n Cream Stuffed French Toast but with a fall twist.

 Caramel Apple 'n Cream Stuffed French Toast

Prep Time: 15 min. Total Time: 25 min.

Yield: 2 servings

Adapted from Two Peas and Their Pod

For the apples:
1 thinly sliced apple
1/2 tsp. cinnamon
Dash vanilla extract
1/2 tbsp. white sugar
1 tbsp. water

For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cooked apple

For the French toast:
4 slices Caramel Apple Swirl Bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Diced apples and maple syrup, for serving

Directions:
First, cook the apple. Combine all the apple ingredients in a small saucepan and cook over medium-low heat until the apples are tender but still have a slight crunch. About 15 minutes.

To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with cooked apple slices. Make two French toast "sandwiches."

In shallow pan, whisk eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side. Do not let the bread sit in the egg mixture for very long.

Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced apples and maple syrup.

Enjoy!
Laura

Football Menu

As if it even needs to be said, we spent last Saturday at home watching football!

There were 7 of us here for all the night games and I thought I'd share our menu to make your decision easier this upcoming weekend with all the options out there!

This menu was perfect for this amount of people and even had leftovers of the chicken which I have been using for tacos and salads for leftovers this week. Gotta love that.

We started out with chips and Skinny Taco Dip from Skinnytaste...
(although the hub doesn't like olives and I forgot to buy shredded lettuce so it was slightly different yet still delicious!)



Then I cooked a 3 lb. bag of chicken tenderloins at 350 degrees for about 15 minutes, flipped them for about 10 minutes more.  I had coated them in a mixture of oil, water and buffalo chicken seasoning from the grocery store. (You could use any marinade or Frank's Red Hot Wing Sauce would be good, too!) And- voila!- boneless buffalo chicken tenders!

...all served with a side of Oven Fried Pickles from The Culinary Couple that were super yummy and so easy! I will definitely be making these again.

 

And we finished the night off with Pumpkin Spice Kisses, of course!

 

 

I loved that I didn't spend all day/night in the kitchen prepping food and actually got to enjoy football and our company! I made the cookies before Saturday and made the dip and prepped the chicken in the morning.

 

Also, it was great that I didn't do my typical overboard spread and had the perfect amount of food. Hope this makes your Saturday menu planning a little easier.

 

Now to decide what to make this weekend...

Laura



Beef and Barley Soup

I wish there was some way I could count the number of times that I've said, "Skinnytaste strikes again!"

She is just so, so good.

What I love is that I am making hearty, delicious meals, sides and desserts that I don't feel guilty about and don't feel like I'm skimping out on a good meal!

She's good. Again.

I'd never cooked with barley before but it was very easy to incorporate into the soup. I found it in the self-serve aisle at my grocery store where you can bag however much you need of different granola, nuts and grains. Perfect.

 

This is a great meal as the weather (hopefully) gets colder and an even better meal to make and freeze the leftovers since it is a broth/water based soup. Everybody loves a meal that leaves your freezer stocked up, as well!

 

Click here to visit Skinnytaste for this hearty soup recipe!

 

I might be Skinnytaste's #1 fan,

Laura

 

P.S. This soup is even better when served with these Rosemary Rolls...and evens out the healthy aspect of the soup...

Another Monday List

1. Jackpot. An entire list of pumpkin recipes that are all low-fat and healthy. Click here to feel like you've won the lottery. I'm most excited about the Pumpkin Swirl Cheesecake Yogurt Cupcakes.

 

2. Apple season is just starting up and I am excited to hopefully do some canning this week! I'll keep you updated.

 

3. Free advice: keep one dish sponge in your dishwasher and one to use in the sink. Every time you run your dishwasher, switch them out as you unload your dishes. That way your sponges stay as germ-free as possible. And when one starts to bite the dust, switch it out with a new one!

 

4. Staying on the cleaning topic, after washing and drying your towels (bath, kitchen, etc.), and are putting them away, put them on the bottom of the stack in the closet or drawer. So, you are pulling your towels from the top of the pile and replacing the recently washed ones on the bottom. That way you aren't using the same few towels over and over again and wearing them out. I heard this from Martha (Stewart, if you aren't on a first name basis like we are) once.

 

5. I can't stop perusing Etsy for little girl headbands. How are there so many cute options? But what if I buy newborn size and she's born with a massive head (like my husband keeps telling me that he had) and none of them fit? These are the things that keep me up at night. Oh, and my top-heavy, kool-aid man-esque self (see photo for example).

 

via

 

Oh yaaaaaa (said like the kool-aid man, of course),

Laura

Blog Highlight: papery and cakery

Papery and Cakery is a super cute stationary and sweets online company.

I mean, I guess that is pretty self explanatory by their name.

But their blog is so much more than that!

Monday-Thursday the blog is filled with cute fashion and beauty ideas,

lots of glitter DIY projects...

 



and lots of non-glitter DIY inspiration...

 

 

party planning ideas and home decor tips!

 

And every Friday, a delicious new recipe from the cakery side!

 

Such as Apple and Honey Challah,

 

 

Nutella Cupcakes,



 

 

Lemon Butter Cookies,

 

and Hot Chocolate Cookies.



 

An adorable trio of sisters runs this business and addictive blog!

 

Check it out here: papery and cakery blog.

 

Great inspiration here!

Laura



What's for Dinner?

How about...

Cornflake Chicken

 

Parmesan Pork

 

Pretzel Chicken

 

 

Split Pea and Ham Soup

 

Creamy Tomato Soup

 

Christmas in July Orzo Salad

 

Root Beer BBQ Pulled Pork

 

Take your pick!

Laura

 

I Dip, You Dip, We Dip

Are you tired of me talking about football yet? Or better yet, football food?

Ok, good. Because it is just the beginning. Tomorrow, to be exact.

Saturdays in the Fall are the perfect excuse to eat dip. And more dip. And then maybe one more dip. You can add a chip or cracker in there, too, if you'd like.

Here are some of my favorite football food dips (and some that I want to try in hopes they become favorites, too). Although, I've rarely met a dip I didn't like.

Loaded Baked Potato Dip

Jalapeno Popper Dip

Skinny Taco Dip

Hot Spinach and Artichoke Dip

Pizza Dip

Cookie Dough Dip

Isn't football food season the best?

Laura

Chewy Caramel Popcorn and Pretzel Bars

I've said it before and I'll say it again.

How does Martha Stewart do it?

Oh, she has tons of people actually doing it for her, you say? Ok, that's fair.

This Chewy Caramel Popcorn and Pretzel Bar is so simple, makes a LOT and I've yet to meet someone (even my hubby that typically turns up his nose at sweets) that doesn't like it!

My mom made a batch and brought it to Colorado a few weeks ago and the next week we made another batch for book club and I can already tell this recipe will be in our Fall "football food" rotation frequently!

Make sure you cook your caramel long enough to really have a strong caramel flavor to up the anty on this treat even more! Let it sit undisturbed until about 8 minutes and then, still without disturbing, keep your eye on it because it can quickly go from just right to just burnt.

You can find the original recipe here: Chewy Caramel Popcorn and Pretzel Bars

Enjoy!

Laura

Cornflake Chicken

How have I not blogged about this before?!

I talk a lot about simple recipes that are "go-to" for me. This dinner hits the nail on the head for that.

It is one our favorite summer dinners and is perfect to take to lunch in the park, a picnic dinner or a casual night at home!

Cornflake Chicken!



I've tried multiple versions but the best one is found here by Kellogg's. The only modifications I make is using boneless, skinless chicken tenders instead of chicken pieces (as called for in the recipe) so they only take about 15 minutes in the oven.

Next time you're at the grocery store, look for the boneless, skinless thin chicken tenders to be on sale and stock up in your freezer! You can also pick up some boneless, skinless chicken breasts and ask the grocery store butcher to slice them into thin strips for you (free of charge!). They really are better as little chicken fingers because you get a lot of crunch from the coating that way!

We always have a box of cornflakes on hand for when I'm in a dinner rut. This is great because you probably have all the ingredients, except the cornflakes, at home so you can pick up one ingredient at the store and- voila!- dinner is served.

Click here for the original recipe!

Enjoy!

Laura



Do you know Flax?

Do y'all know about flax seed?

Flax is an annual flower and the seeds have been found to have lots of nutritional benefits and it is super easy to add into your daily diet!

Some flax seed bragging rights:

-It's been shown to reduce your risk of heart disease, cancer, stroke and diabetes

-It can help lower your blood pressure

-Reduces inflammation caused by Parkinson's Disease and asthma

-Reduces hot flashes in menopausal women by 50%

Now, there is a lot of evidence that proves that flax seed is wonderful but all reports make it very clear that it is not some sort of super food but still recommended to add to your daily diet.

While researching, I found out that pregnant women should not be adding flax seed because there has not been research done in this scenario yet! Definitely a question I will be asking my doctor about!

Now the real question. How do you eat it?!

The easiest ways I have found to add this great body booster is in my breakfast. Sprinkle it on yogurt, cereal, toast with jelly, in smoothies or in your juice. It would also be easy to add a sprinkle on a sandwich, in a soup or marinade for lunch or dinner!

This is important: flax seed can go bad at room temperature once opened very quickly. I keep the bag in the freezer and have a small tupperware in the fridge that I refill once I use all that up.

Look for it in the baking/flour aisle next time you're at the grocery store and add some flax seed benefits to your routine, too!

This helps balance out the blueberry cupcakes...

Laura

(Information via here and here)

Christmas in July Orzo Salad

What is it about red and green that automatically makes you think of Christmas? I can't even cook with red and green without humming Jingle Bells.

Which is how this Christmas in July orzo salad came about!

A quick, easy side dish when the last thing you want to do is slave over dinner in the summer! 

Christmas in July Orzo Salad

Serves 4 as a side dish

Prep Time: 5 min. Total Time: 20 min.

Ingredients:

-1 c. orzo

-2 cloves garlic, minced

-1/2 green bell pepper, diced

-3/4 c. cherry tomatoes, sliced in half

-1 tbsp. EVOO (extra-virgin olive oil)

-Grated Parmesan cheese

-Handful of fresh basil, chopped

-Balsamic Vinegar

Directions:

Cook orzo according to box directions.

Meanwhile, saute garlic in EVOO until slightly browned and fragrant. Add bell peppers and cherry tomatoes and cook over low-medium heat, stirring occasionally, until veggies are soft.

When orzo is done cooking, drain and combine with vegetable mixture.

Add a large splash of balsamic vinegar and drizzle with more EVOO.

Top with chopped basil and Parmesan cheese.

Enjoy!

Laura







Blueberry Walnut Banana Bread

A delicious, healthy, fruit filled breakfast option AND it's low-fat? Yes, please.

I bought an insane amount of blueberries on sale (gotta love summer harvests!) and have a few recipes to share to use them up!

Enjoy Blueberry Walnut Banana Bread!

P.S. I made this bread for our camping trip and took this picture when I tried it before I left. I had planned to take a lot more for the blog on the trip but between the intense heat in the car and me not properly wrapping up the bread...it turned super mushy. So keep yours in the fridge...or not the 100 degree Utah heat. Lesson learned.

Blueberry Walnut Banana Bread

Adapted from SkinnyTaste.com

Makes one loaf

Prep Time: 15 min. Total Time: 1.5 hours, including cooling

Ingredients:

-3 ripe medium bananas, mashed

-1/4 c. unsweetened applesauce

-1 1/4 c. all purpose flour plus 1 tbsp. for coating blueberries

-3/4 tsp. baking soda

-1/4 tsp. salt

-2 tbsp. butter, softened

-1/2 c. light brown sugar

-2 large egg whites

-1/2 tsp. vanilla extract

-1/2 cup chopped walnuts

-1/2-3/4 c. blueberries rinsed and dried

Directions:

Preheat oven to 350 degrees and grease an 8x5 loaf pan.

In a medium bowl, combine 1 1/4 c. all purpose flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl, cream butter and brown sugar with a mixer. Add egg whites, bananas, applesauce and vanilla and beat at medium speed until thick. Scrape down sides of bowl.

Add flour mixture and blend at low speed until combined.

In a small bowl, sprinkle 1 tbsp. of flour over blueberries and walnuts to lightly coat. Add to flour-banana mixture and fold in with spatula. Do not over mix.

Pour batter into loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for at least 20 minutes before slicing.

Enjoy!

Laura



Cheesy Jalapeno Popper Baked Chicken

I've said it before, and I'll say it again- Skinnytaste strikes again!

I'm trying to come out of my recipe rut and man, oh, man, did I ever. I made these Skinny Cheesy Jalapeno Popper Baked Chicken breasts last week and they were a hit! I used 3 chicken breasts sliced in half, so that's 6 pieces for you non mathematicians, and we enjoyed them for leftovers all week long!



It's the perfect combination of everything you love about jalapeno poppers- cream cheese, cheddar cheese, bacon and a kick from the jalapeno- in dinner form! A winning summer dinner!

These will definitely be making an appearance around this house soon!

Here is the link to the original recipe: Cheesy Jalapeno Popper Baked Chicken.

Enjoy!
Laura

Another Monday List

1. I feel like an 80 year old woman trapped in a 26 year old woman's body...with a 6 month old fetus inside of that. What I'm trying to say is- my back hurts. Sweet Charlotte is just pushing back there and it does not feel wonderful. Whew.

2. I have a lot of recipes brewing in my head that contain popcorn, pretzels, avocado, marshmallows, black beans, orzo and m&m's...not all together. Now, if I could only find some time to play around in the kitchen!

3. Another thing I'm trying to find some time for is to deodorize our mattresses using this method! Must be part of that whole nesting thing...

4. I can't stop drinking this smoothie! I think I need an intervention.

5. Thanks to your advice- I am going to go ahead with the DIY embroidery hoops! I'm on the fabric hunt now!

via

Basically, what this post has made me realize is that I have lots of things I want to do and not a lot of time...thanks, guys.

Anybody want to come over to help cook/DIY/clean mattresses?

Laura

I really love my...{flat whisk}

(see here for all previous posts in the I really love my... series!)

I really love my Stainless Steel Flat Whisk!

This whisk is essential for me in the kitchen! Whether it's scrambled eggs, gravy or scraping up the yummy bits underneath a creamy soup, this whisk is where it's at.

It's flat head is slightly flexible which helps get into the corners of the pan and makes a smooth end result in your gravies or pan sauces! An added plus? Dishwasher safe! Perfect.

I have this one from Williams- Sonoma but they have other options there as well as some at Bed Bath and Beyond!

Whisk away!

Laura

EVOO Marketplace

One of my favorite stores in Denver is the EVOO Marketplace. I took my parents and grandparents there last weekend and was reminded again how amazing this place is!



It's a local company that infuses their own oils and vinegars into amazing, unique flavors and then blends different ones together to make you want about 15 bottles to mix up.

It's perfect for salad dressings, marinades, sauces, dipping oils, etc. and the bottles are ideal for unique gifts! Especially for any moms that love to cook! I know my mom is hooked! And my grandma now, too.

My mom loves to mix the Lemon and Blueberry for a summery salad dressing.

We poured the Vanilla Balsamic over broiled peaches with Greek yogurt for a healthy, warm weather dessert.

We macerated peaches and blackberries overnight with a little sugar and the Vanilla Balsamic for an out of this world french toast topping.

They email recipes out weekly using their different products and we've never had a bad one!

images via

With flavors like Serrano Honey, Herbs De Provence, Roasted Almond, Red Apple, Blackberry-Ginger, Champagne, and Dark Chocolate, you really can't go wrong.

Check out their online store here for all the flavors and to place an order to enjoy at home!

If you're local, they have locations off of Larimer Square, Downtown Littleton and are at the Cherry Creek Farmer's Market on Saturdays.

I'm making myself hungry...
Laura

Blue Cheese Herb Loaf

Do y'all like blue cheese? Do you eat it by the spoonful and then maybe add a cracker as an afterthought?

Nope?

Just me?

Alright, well this loaf might not sound too appealing to you but even my blue cheese loathing hubby thought it was delicious!

Although yesterday's pork roast recipe would be amazing with PW's Rosemary Rolls, this Blue Cheese Herb Loaf was a hit, too!

Feel free to substitute a different cheese if blue cheese isn't your thing!

Blue Cheese Herb Loaf

Recipe from Taste of Home Magazine

Yield: 8 servings

Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

1 tube (12 ounces) refrigerated flaky buttermilk biscuits

2 tablespoons butter, melted

2 tablespoons crumbled blue cheese

1 tablespoon dried minced onion

2 teaspoons dried parsley flakes

1 garlic clove, minced

1 teaspoon dried tarragon

1 teaspoon minced chives

1/2 teaspoon celery seed

1/2 teaspoon dried oregano

-Separate biscuits and cut each into quarters. Arrange into an approximately 11-in. long loaf on a greased baking sheet. In a small bowl, combine the remaining ingredients; brush over loaf.

- Bake at 375° for 18-20 minutes or until golden brown.

Enjoy!
Laura



Parmesan Pork

I love a good crock-pot meal and this is definitely one to add to your files! Quick to put together and delicious in 6 hours! Feeds a crowd, too!

I used two small pork tenderloins (totaled a little over 3 lbs.) instead of one large one but if you can't find them, grab a big one and ask your butcher to cut it in half.

It's as simple as mixing up a few ingredients like honey, Parmesan cheese and garlic (full recipe listed below) and pouring it over the meat in the crock pot.

When you pull the meat out of the crock pot six hours later, it will be falling apart and extremely tender aka delicious. Pour the remaining sauce into a pan to let thicken and smother it over the pork like gravy. Mm, mm, good!





Parmesan Pork Roast

Recipe from Taste of Home Magazine

Yield: 4 lbs. pork, approximately 10 servings

Prep Time: 15 min. Total Time: 6 1/2 hours

Ingredients:

1 boneless whole pork loin roast (4 pounds) (or 2 small)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

-If using one large roast, cut in half (or have butcher do that at grocery). Place in a large slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

-Remove meat to a serving platter and cover with foil to keep warm. Transfer sauce to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Slice the roast (or if it was like mine, pull it apart with a fork) and serve with thickened sauce.

Enjoy!
Laura