Monday, June 30, 2008

These Chimichangas are so good! They are great because I often have the ingredients on hand, and if I don't have some things I switch up the amounts of different ingredients and they still taste great!

Baked Chimichangas

1 can chicken breast meat
1 can black beans, washed and drained
2/3 cup bottled salsa
1 cup cooked rice
1 ½ cup enchilada sauce (I prefer green enchilada sauce)
1 t. oregano
4-5 green onions, chopped
1 cup cheddar or Monterey Jack cheese, shredded
1 t. cumin
8-10 large burrito size tortillas (I prefer the Costco uncooked tortillas)
1 T. butter, soft or melted (I use spray butter)

Optional toppings:
Sour cream
Extra cheese
Guacamole
Lettuce
Tomatoes, diced
Enchilada sauce drizzled on top

Mix chicken, black beans, salsa rice, enchilada sauce, oregano, onions, cheese and cumin. Spray the bottom of a large glass baking dish. Cook tortilla if uncooked version and add scoop of mixture in the center of tortilla and roll it up, closing both ends like a burrito. Place in the baking dish with flaps down. Brush all exposed sides of tortilla with butter using a pastry brush. Bake at 350 degrees for 40 minutes.

Top with preferred toppings.

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To keep with the Summer treat of homemade ice cream, this recipe out of the Junior League "Seasons" is super yummy. I have made it twice this year with none of the options, just plain vanilla and everyone has licked the bowl clean. I just finished a book called "Why French Women are Skinny" and she talks all about eating the foods that are in season, therefore I have enjoyed my Seasons cook book because the recipes are arranged under seasons. I will keep you posted on others that are good as well-Now there is a plug for the Junior League of SLC!

Old Fashioned Ice Cream
Always in Season, Junior League SLC

1 cup sugar
2 (14 oz.) cans sweetened condensed milk
2 pints whipping cream
2 T. vanilla extract
½ gal. whole milk

Options:
1 pint fresh strawberries
1 pint fresh raspberries
1 pint fresh peaches, sliced
Sugar to taste


Pour all the ingredients except the whole milk into the ice cream freezer. Add milk to the fill line. Put container into the machine and start without adding the ice. Let it run for a couple of minutes and it will mix the ingredients well. Then add the ice and salt according to the manufacturer’s directions.

To add options, process the fruit with sugar to taste in a blender. Add to the mixture above.

Serves Twelve

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Wednesday, June 25, 2008

Yummy Lemon Ice Cream


Ok, so we all probably have the Ivory Cookbook, but just in case you don't.... here is the recipe for lemon ice cream. It is FABULOUS! Give it a try, you won't be disappointed!

Lemon Ice Cream

2 quarts whole milk
1 pint whipping cream
4 cups sugar
¾ cup fresh squeezed lemon juice
¾ tablespoon lemon extract

Combine first three ingredients in ice cream freezer
and let churn for about five minutes. Then open and
add lemon juices. Continue running ice cream maker
until it stops and ice cream is frozen. Then, place in
freezer until frozen hard.

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Saturday, June 14, 2008

Pasta With Sausage, Peppers, Cherry Tomatoes and Marjoram

We've all been slacking lately......let's all try to post something at least once a month. What do you say?!

Pasta With Sausage, Peppers, Cherry Tomatoes and Marjoram

1 TB. olive oil
1 LB. hot Italian sausage, casings removed {I used mild Italian turkey sausage}
2 red bell peppers, chopped
1 large onion, chopped
2 1/2 tsp. chopped fresh marjoram {I used fresh basil}
2 12 oz. packages cherry tomatoes
12 oz. fusilli pasta
5 oz. crumbled goat cheese

Heat oil in large skillet over med-high heat. Add sausages; saute until browned, breaking up with fork, about 5 minutes. Add peppers and onion; saute until soft, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously with salt and pepper.
Meanwhile, cook pasta to al dente. Drain.
Return pasta to pot. Add sausage mixture and goat cheese; stir to blend.

*made this last night and it was soooo good! It makes a TON!

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