Wednesday, February 22, 2012

Chicken Chimi in the Oven

Adapted from Allrecipes

*These were alright, I think it is a good beginner recipe.  I'm looking for something a little more like what I grew up with.  My recommendations:  more cheese, add a can of green chilies after blending, increase the chicken to bean ratio (use on 1/2 can of beans), and decrease the cinnamon.

Olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 container Rojo's Fresh Mild Cut Salsa (or another good salsa)
2 T chili powder
1/2 t ground cumin
1/2 t cinnamon (decrease next time)
3 chicken breasts, cooked and shredded
16 oz can refried beans
10 flour tortillas


1. Preheat oven to 425 degrees. Lightly grease baking dish (I used 2 medium ones).

2. Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.

3. Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with olive oil.

4. Bake 15 minutes in preheated oven, turning every 5 minutes, until golden brown and crisp.

Serve with a fresh Mexican salad

Liz's Peanut Butter Oatmeal Cookies

*My sister-in-law makes the best Peanut Butter Oatmeal Cookies...I've loved them since the first time I tried them.  They are so good!  Once she posted the ingredients on this site and I had forgotten about it until yesterday.  Here it is I was making them, I thought to myself, "Can this ratio of fat vs. flour/oatmeal be right?  I'll just try one dozen and see how they turn out."  No wonder they taste like heaven!  Even my husband likes them (not a peanut butter lover).  Indulge yourself...and be sure to share them...the ratio is so tasty. 

1/2 cup shortening  (I used butter-flavored)
1/2 cup butter
1 cup peanut butter
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 T milk
1 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
1 cup quick cooking oats
2 cups chocolate chips

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture.   Add oatmeal.  Fold in chocolate chips.  Drop by tablespoons onto ungreased baking sheets.
3. Bake for 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sugar Cookie Icing

From Allrecipes

*Yummy frosting, easy to use, dries fairly quickly to make stacking cookies simple.

2 Cups confectioners' sugar
2 1/2 T cream
4 T butter
1 t vanilla extract

1.  In a saucepan, over medium heat, heat cream and butter until butter is melted.  Stir in vanilla and sugar.  Remove from heat, and beat with an electric mixer until thick and smooth.