Saturday, July 26, 2014

Strawberry Cheesecake Chimichangas

The Menu:
Strawberry Cheesecake Chimichanga

The Original Recipe:
I saw this on Pinterest. They looked good, and so I pinned them. It just so happens I am up later than usual because I am waiting for my oldest son to come visit!! I needed something to do while I wait. So, in the kitchen I went. I just so happened to have the ingredients for these tasty treats. They are very tasty. The filling reminds me of my Marshmellow Fluff Stuff and Strawberries wrapped up in a tiny, yet filling, package! Of course I changed mine, just a tad (recipe follows this one!)... Delicious as usual!

Strawberry Cheesecake Chimichangas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.
For chimichangas:
  • 6 (8-inch) soft flour tortillas
  • 8 oz cream cheese ( room temperature)
  • 2 Tablespoon sour cream
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla extract
  • ¾ cups sliced strawberries
  • Vegetable oil-for frying
For coating:
  • 1 Tablespoon cinnamon
  • ⅓ cup sugar
For serving:
  • 1 cup sliced strawberries
  1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  2. Fold in ¾ cup of sliced fresh strawberries.
  3. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
  4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  5. Line a large plate with paper towels.
  6. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
  7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  9. Don’t forget to remove all toothpicks from the chimichangas!!!
The Way I Made It My Own:
You know me! Forever changing a recipe because I just cannot seem to follow directions. These turned out just yummy! I think they taste so much better once they have cooled off. I didn't care for them hot or even warm, although some vanilla ice cream on top would work just fine to cool it down!! Still good. I would make these again. I wonder what some Basil would taste like in there? Hmm...
Strawberry Cheesecake Chimichangas
For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon greek yogurt
3  Tablespoons Powder Sugar (you can probably use honey or other sweeteners)
1 teaspoon vanilla extract
¾ cups sliced strawberries
For coating:
1 Tablespoon cinnamon
⅓ cup sugar
1/2 stick melted butter
Preheat Oven 350 degrees
Beat cream cheese , greek yogurt, powder sugar and vanilla extract until smooth .
Mix together cinnamon and sugar. Set aside.
Meanwhile, on cookie sheet, brush melted butter all over the sheet pan. Sprinkle some cinnamon sugar mixture over butter on pan, covering lightly.
Divide the cream mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, cover filling with a handful of sliced strawberries. Fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Place fold side down on top of cinnamon sugar on pan.
Next, using a pastry brush, brush the tops of the burritos, liberally, with melted butter. Sprinkle cinnamon sugar over all the tops covering completely. It will stick to the butter.
Bake on middle rack 25 minutes. Let cool and serve. Or serve warm with some Ice Cream. You choose. :)

Tuesday, July 22, 2014

Sausage and Creamy Garlic Shells with Spinach

The Menu:
Sausage and Creamy Garlic Shells with Spinach

The Original Recipe:
I got the idea for this dish through Pinterest. They had Creamy Garlic Shells, but I wanted a One Pot stove top supper... This was DELICIOUS!! Something to make again, for sure!! The picture, for this one, says it all! Comfort food!

Sausage and Creamy Garlic Shells with Spinach

1 Hillshire Farms beef Sausage, cut into bite size pieces
1 small onion, chopped
2 cup spinach leaves, washed and roughly chopped
8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk
salt & pepper
1/4 cup grated parmesan cheese
1/2-1 teaspoon garlic powder depending on taste (not garlic salt)
 ( Additional Red Pepper Flakes for serving if desired)

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

Sautee onion and sausage; set aside.

Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder,  until smooth then add cooked pasta, sausage mix and spinach and stir to combine. Cover and cook on very low until spinach wilts. Stir and taste then adjust salt & pepper if necessary. Serve with Red Pepper Flakes for an additional Kick if desired.

Cinnamon Roll Pancakes

The Menu:
Cinnamon Roll Pancakes

The Original Recipe:
I found this on Pinterest. It says recipe from RecipeGirl. I remember that I was concerned when I flipped them because the cinnamon would ooze out the sides and stay on the skillet. I had to wipe the skillet in-between each batch. It's ok. I think that's how it works. I also remember these being delicious, but I haven't made them since this day. They were messy to make, haha. It was to early in the morning to clean that much afterwards. I am lazy...
Cinnamon Roll Pancakes
Cinnamon Filling
1/2 stick butter, melted
1/4 cup plus 2 tbls packed light brown sugar
1/2 tbls cinnamon
Cream Cheese Glaze
1/2 stick butter
2 oz. cream cheese (room temp)
3/4 c. powder sugar
1/2 tsp. vanilla extract
1 cup flour
2 tsp. baking powder
1/2 tsp salt
1 cup milk
1 large egg (lightly beaten)
1 tbls. canola oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.


*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

Cilantro Lime Dressing

The Menu:
Cilantro Lime Dressing

The Original Recipe:
 I was addicted to this for awhile. I couldn't stop eating it on EVERYTHING! Tacos, Burritos, Salads... You name it, I put it on there! Now that I am typing it out. I want it. I need it. I have to make it. Again.
Cilantro Lime Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain green yogurt ( you can use 1/2 avocado!)
2 tbls. fresh lime juice; more to taste
1-2 garlic cloves
1/4 cup oil
1 1/2 tsp. white wine vinegar (I used rice wine vinegar)
1/8 tsp. salt
2 tbls. honey
1 tsp. cumin (if desired. You can leave this out)
Combine all ingredients in food processor and process until thoroughly combined. Refrigerate in-between uses.

Ham, Corn and Orzo (One Pot!)

The Menu:
Ham, Corn and Orzo (One Pot!)
The Original Recipe:
 I know this doesn't look pretty, and I'm sorry. A one pot dish isn't all that great to look at! However, my kids devoured this in seconds! It was so tasty!!

Ham, Corn and Orzo (One Pot!)

1 package pre-diced ham (or leftover ham)
2 stalks Celery, chopped
1 onion, chopped
1 clove garlic, chopped
1/2 tsp. Sage
1/2 tsp. Rosemary
1 tbls. butter or oil
2 cups water
1 tbls. chicken bullion
1 can cream of chicken soup
1/2 block cream cheese
1 cup corn
1 cup Orzo

In large pot, sautee onion, celery and garlic (be sure not to burn garlic) until soft; add sage and rosemary and stir. Add ham and heat through. Add water and chicken bullion. Bring to light simmer and stir in orzo. Simmer slightly for 5-8 minutes, keeping an eye on it. The water will soak into the orzo making it nice and tender. Once orzo is cooked through, add in the cream of chicken soup, corn and cream cheese. Stir to combine. Cover and let heat through, on low, another 5 minutes. Serve.

Honey Garlic Chicken (Crockpot)

The Menu:
Honey Garlic Chicken (Crockpot)

The Original Recipe:
This was a Pinterest find. It came from Rachel's Next blog. I changed the recipe a bit. It's what I do. I wanted something to quickly throw in the crockpot. This turned out so delicious! I usually serve meals like this with Sugar Snap Peas.

Honey Garlic Chicken (Crockpot)

4-6 Boneless Skinless Chicken Breast
3 cloves garlic, chopped
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
1/4 tsp. ginger powder (or fresh grated if you have it!)
(I'm pretty sure I added some 5 spice powder. Just a small 1/4 tsp. You may omit. I just like to add things! )

Place chicken in the bottom of crockpot. Combine all other ingredients and pour over chicken. Cook on low 6 hours or until chicken is cooked through. It will be tender and shred nicely to serve over Rice.

Greek Chicken and Veggies (Crockpot)

The Menu:
Greek Chicken and Veggies (Crockpot)

The Original Recipe:
I have another recipe that I created to grill Greek Chicken and then to make Greek Lemon flavored Rice with Spinach (I will have to post it separate!).  I wanted a crockpot recipe for this particular day, and this is what I came up with. I started with frozen skinless chicken breast, and I forgot the extra water that it adds, so my picture looks more like soup because I added extra liquid, but it was DELICIOUS!!

Greek Chicken and Veggies in Crockpot

4 frozen boneless skinless chicken breast
3 potatoes, cubed
1 cup carrots, chopped
1 cup green beans
1 cup chicken broth
1/4 cup Lemon juice
1 tablespoon Oregano (I think I added a few shakes of Rosemary too)
1 clove garlic, minced
salt and pepper to taste

Place chicken in the bottom of crockpot. In small bowl, combine broth, juice, garlic and seasonings. Next in crockpot add potatoes, then carrots and finally green beans on top. You want to keep it in layers... Pour the juice all over the veggies and let it soak down in. Cover and cook on low 6 hours. Chicken will be juicy and fall apart tender and veggies will be delicious!! Serve with a slotted spoon or just drink the juice! It's delicious!