Monday, November 30, 2009

Oven Baked Chimichangas

I wanted something Mexican, but not the same-old, same-old and I came across this recipe. I was leary at first. I just couldn't imagine how they would be crispy? Well, let me tell you, they were very crispy and will be regulars at our house! I've already got ideas running through my head for the next batch and can't wait to make them again. Plus, these are so quick and easy, you can't beat that!

1 big can of chicken, drained
2/3 cup picante sauce
1/2 tsp cumin
1/2 tsp dried oregano leaves
1 cup shredded cheese
2 green onions, chopped, tops included
4-6 flour tortillas (8 inches)
2 TBS margarine, melted

Preheat oven to 400 degrees. Mix chicken, picante sauce, cheese, onions and spices together. Place about a 1/4 cup of the chicken mixture on a tortilla. Fold one end, roll the sides and then fold the other end (you may need to warm tortillas to keep them from cracking). Place seem side down on cookie sheet. Brush with melted butter. Bake for 20-25 minutes or until crispy. Garnish with salsa, sour cream or whatever you like.

P.S. mine didn't get very golden but were very crispy so don't judge doneness by color. Also, no need to warm the mixture first, they are steaming when they come out of the oven. Be careful biting into the chimi's. I had to cut them in a couple different places to get them cooled down for my kids.

Wednesday, November 18, 2009

Tater Tot Casserole

We haven't had this casserole in so long. I'm not sure if my kids have even had it before? I somewhat made it like my favorite breakfast casserole and it turned out scrumptious. The kids devoured it! I wish it were a little healthier but they at least had good protein that night!

1.5 lbs. hamburger
1/2 onion, chopped
garlic powder, salt and pepper
1 can cream of mushroom soup
1 can milk
8 oz. light sour cream
2 TBS softened butter
2 cups shredded cheese (I used the mexican blend b/c it's what I had)
sprinkle each of cayenne pepper and seasoning salt
1 bag frozen mini tater tots

Heat oven to 350 degrees. Brown hamburger with onion, garlic powder, salt and pepper. Meanwhile, in medium bowl, combine soup, milk, sour cream, butter, cheese, cayenne pepper and seasoning salt.

Grease 9x13 baking dish. Spread hamburger over bottom of dish. Coat with soup mixture. Top with tater tots.

Bake for 45-60 minutes, broiling at the end for crispier tots. Let cool at least 10 minutes, it holds in a lot of heat and be careful serving to children because of temperature.

Tuesday, November 10, 2009

Tippin's Cornbread

You gotta have a good cornbread to go with the ham and beans and here it is. My kids love this stuff and why wouldn't they? It tastes like cake! Combine 2 pkgs Jiffy cornbread and 1 Jiffy yellow cake mix, make according to package directions. Pour into 9x13 greased baking dish. Bake at 375 degrees for 30-45 minutes. It makes a lot of corn bread, but my kids will gladly eat it again the next night.

Ham and Beans

I was concerned, while making this dish, that my kids would not like it so I made it pretty brothy and turned it in to a soup (my mother's recipe was always thick and creamy). And the verdict? My kids thought it was really good soup. They did ask why there were so many beans in it! However, they ate every last bit, after the cornbread of course!

1 lb. Great Northern beans, soaked overnight, rinsed and drained
2-3 smoked ham hocks
1/2 pkg chopped ham (I used the kind already chopped by Farmland)
2 cans chicken broth
2 can water
chopped onion
2 celery stalks
3 carrots
3 tsp minced garlic
1 TBS dried parsley
salt and pepper to taste

Combine everything in crock-pot and cook for 8-10 hours on Low. I removed celery before serving, but not carrots, just out of personal taste. Also, I removed the lid and turned the crock-pot on High for about an hour to thicken it up before serving. The adults in our house eat in with a few drops of hot sauce to spice things up a bit. And please, don't forget the cornbread!