Saturday, January 29, 2011


  • I ~heart~ my food network mag. I am sure that those of you who read my blog often are used to hearing that. My hubbs and I were looking for a real mexican dinner, and this was it! Every bite of this meal was packed with flavor.

    Printable Version

    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
    1 small tomato, chopped, plus more for topping
    2 tablespoons chopped fresh cilantro
    2 1/2 cups shredded 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
    shredded lettuce, for topping

    ½ cup chopped onion
    2 chopped garlic cloves
    chili powder
    8 ounces chopped green chilies, drained
    1 cup chicken broth
    ¼ cup chopped cilantro
    Shredded lettuce, for topping
    Mexican rice, for serving

    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 onion and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir two cans chopped green chilies, cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro. Top chimichangas with Mexi-sauce.
    Serves 4.

Friday, January 28, 2011

Pumpkin Dump Cake

This was first introduced to me by my friend, Teddy. I about fell over...after eating half of the pan. Pumpkin is one of my favorite flavors, and add in the perfect crisp of the cake topper and it is perfecto! I have made this with both yellow or white cake, and each is equally desirable! O yum...I love the fall...can't wait to make this again.

Pumpkin Dump Cake
Printable Version

1 large 29 oz can pumpkin
1 cup milk
1 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg

1/2 cup butter
1 box yellow cake mix

Mix all ingredients except butter and cake mix in a bowl.  Pour mixture into a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over yellow cake. Bake at 350 for 1 hour. 

Serves 12-15