Chicken Chimi's!

My sister in law loves to cook and I love that she passes on her good finds. This is a recipe she got from her "Food Network Magazine".  We loved it! We don't have great Mexican restaurants near us.  I had fun preparing this one and Jack even joined me. We felt like want-to-be chefs in a kitchen.  We called the kids to dinner and welcomed them to a mexican restaurant. They thought we were so silly, but it was fun to enjoy this delicious dinner together.

 This is supposedly a copy cat of "Chi-Chi's" chimichangas 

* I didn't take a picture of this one until I had started chowing down so you get what you get! At least it has a picture I haven't been that ambitious for a while ;-)

Chi-Chi Copy Cat Chimichangas

2 Tablespoons unsalted butter
4 Tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove the seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 Tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 (15 oz) can refried beans
4 (10-inch) flour tortillas (I used 10 fajita size and we thought they were perfect size! plus 2 10-inch)
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see recipe below)
Shredded lettuce, for topping
Mexican rice for a side

Preheat oven to 450. 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, leave 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-ol 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.



CHI-CHI Mexi-sauce

Saute 1/2 cup chopped onion and 2 cloves of in a skillet with vegetable oil.  Add a pinch of chili powder, cumin, sugar, and salt. (I really used my "pinch" spoon here); cook for 30 seconds.  Stir in two  4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

No Bake Berry Cheesecake Parfaits

This recipe was one I got from Annies Eats (http://www.annies-eats.com/2012/07/02/berry-cheesecake-parfaits-no-bake/) via Lynnette while they were here visiting family this past August. We had such a great visit having their family stay with us for a few days. When good friends get together their is always bound to be good eats as well. We ended up serving these tasty little parfaits at the clinic staff party too. Along with Our Best Bites to die for fresh "Cherry Chocolate Ice Cream" on a brownie bottom.

Berry Cheesecake Parfaits {no bake}

Yield: 12 servings

INGREDIENTS

For the strawberry topping:*

1½ cups chopped strawberries 2 Tbsp. granulated sugar
1 cup fresh blueberries
3 Tbsp. granulated sugar
1½ tsp. cornstarch
2 tsp. water
Squeeze of fresh lemon juice
¾ cups graham cracker crumbs
1 Tbsp. granulated sugar
1½ Tbsp. unsalted butter, melted
8 oz. cream cheese (reduced fat is fine)
2 cups low-fat greek yogurt
1 vanilla bean, split lengthwise (optional)
1½ cups confectioners’ sugar, sifted
1 tsp. vanilla
1 Tbsp. heavy cream

For the blueberry topping:*

For the graham cracker base:

For the cheesecake layer: 

DIRECTIONS

1  To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine.  Let stand at least 1 hour, stirring once or twice, until the berries have released their juices.  Mash the berries a bit with the fork.  Cover and refrigerate until ready to use.

2  To make the blueberry topping, combine the blueberries and sugar in a small saucepan over medium-high heat.  In a small pinch bowl, whisk together the cornstarch and water until smooth.  Stir the berries occasionally when they begin to release their juices.  Once the juices are bubbling, stir in the cornstarch mixture.  Continue to cook, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat, stir in the lemon juice.  Transfer to a bowl, cover, and refrigerate until ready to use.

3  Set out 12 mini mason jars (small glasses will also work).  In a small bowl, combine the graham cracker crumbs, sugar, and butter.  Stir with a fork until evenly combined.  Scoop about 1½ tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.

4  To make the cheesecake mixture, combine the cream cheese and greek yogurt in the bowl of an electric mixer.  Scrape the seeds from the vanilla bean into the bowl.  Beat the mixture on medium-high speed until smooth, about 1-2 minutes.  Add in the confectioners’ sugar and mix until well incorporated, 1-2 minutes.  Blend in the vanilla and heavy cream on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more.  Divide the mixture between the serving jars.  Spoon the blueberry topping over 6 of the servings.  Spoon the strawberry topping over the remaining servings, partially draining of the excess juices before using.  Cover and refrigerate until ready to serve.

5  *The quantities of ingredients listed for the blueberry and strawberry toppings will make just the right amount for this recipe.  If you prefer to make only one type of topping, you will need to make a double batch.

** I used the same instructions for the strawberry topping using raspberries.