Easy Chicken Chimichangas



Easy Chicken Chimichangas

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings

Ingredients

  • 2 cups shredded or chopped cooked chicken
  • 1 1/2 cups shredded Mexican cheese
  • 2/3 cup salsa (drained of excess water, if possible)
  • 6 (8-inch) tortillas
  • 1 Tbsp. melted butter
  • Optional Toppings: sour cream, additional salsa or diced tomatoes, guacamole and/or fresh cilantro

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 Method

Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil and mist with cooking spray.
In a bowl, stir together chicken, cheese and salsa until well-mixed. Spoon approximately 1/2 cup of the mixture into the center of a tortilla. Fold in the sides, then roll the tortilla from bottom to top to make a chimichanga (burrito) shape. Place the chimichanga seam side down on the baking sheet. Repeat with remaining tortillas and filling mixture, then brush the outside of the tortillas with melted butter.
Bake for 25 minutes until tortillas are golden brown. Remove and serve immediately, with additional toppings if desired.

Taco Pizza

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Taco Pizza

Ingredients

1
Pillsbury Artisan Whole Wheat Pizza Crst
1
pound ground beef
1
teaspoon chili powder
1/4
teaspoon black pepper
1
pinch salt
1 1/2
cups Old El Paso salsa
2
cups shredded cheese (such as Mexican blend)
2
cups chopped lettuce
1
avocado, peeled, pitted and diced
2
green onions, thinly sliced
1/2
cup fresh cilantro leaves
1/2
cup sour cream 
 

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Directions

  • Pre-bake pizza crust according to package instructions at 400 degrees F.
  • Meanwhile, heat a large non-stick skillet over medium-high heat. Add ground beef and sprinkle with chili powder, black pepper and salt. Cook about 6 minutes, stirring frequently, until meat is browned. Set aside.
  • Spread salsa out evenly on top of the pre-baked crust. Top evenly with ground beef, and then shredded cheese. Return pizza to oven for 10-12 minutes, or until cheese is melted.
  • Remove pizza from oven, and top with lettuce, avocado, green onions and cilantro. Drizzle with sour cream if desired. Serve immediately.

Crispy Slow Cooker Carnitas



Crispy Slow Cooker Carnitas 

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Crispy Slow Cooker Carnitas

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours, 10 minutes
Yield: Serves 6-8

Ingredients

  • 1 Tbsp. canola or vegetable oil
  • 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
  • 8 oz. beer
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper

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Method

Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.

Shrimp, Avocado and Roasted Corn Salad



Shrimp, Avocado & Roasted Corn Salad

Shrimp, Avocado & Roasted Corn Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 salads

Ingredients

    Salad Ingredients:
  • 2 ears of sweet corn, shaved off the cob
  • 3 strips of bacon, diced
  • 1/2 lb. large shrimp, peeled with tails on or off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional)
  • buttermilk pesto dressing (see below)
    • Buttermilk Pesto Dressing Ingredients:
  • 1/2 cup buttermilk
  • 1/2 cup mayo or Greek yogurt
  • 1/4 cup pesto, homemade or storebought
  • 1 small shallot, minced
  • 1 Tbsp. lemon juice
  • pinch of salt and pepper, to taste

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Method

To Make The Salad:
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve. 
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.

Slow Cooker Root Vegetable Stew



Slow Cooker Root Vegetable Stew

Slow Cooker Root Vegetable Stew

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 4-6 Servings

Ingredients

  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

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Method

Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.
Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese


Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese

Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6-8 Servings

Ingredients

  • 2 (12-ounce) cans 2% evaporated milk
  • 2 cups butternut squash puree (**see note below for instructions**)
  • 2 large eggs
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/8 tsp. cayenne
  • 1 lb. dry pasta (I used farfalle/bowtie pasta)
  • 10 strips bacon, diced
  • 1/2 cup finely-diced white or yellow onion
  • 3 cloves garlic, minced
  • 12 oz. shredded sharp cheddar cheese
  • 4 oz. crumbled blue cheese, plus extra (I used an additional 4 oz.) for garnish

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Method

In a mixing bowl, whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper and cayenne until combined.
Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.
Meanwhile (while the pasta is cooking), cook the bacon in a large skillet over high heat until cooked and crispy. Remove the bacon with a slotted spoon, and reserve the bacon grease. Return 2 tablespoons of bacon to the skillet, and reduce heat to medium-high. Add the onion and saute for 5 minutes or until translucent. Add the garlic and cook for an additional minute. Remove from heat, and then whisk the onion/garlic mixture into the evaporated milk mixture.
Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-4 minutes, or until the sauce comes to a simmer and thickens.
Remove pan from heat and stir in the cheeses until melted and evenly-distributed.
Serve immediately, garnished with the crispy bacon and extra blue cheese crumbles.

Butternut Squash, Arugula and Bacon Quiche

Butternut Squash, Arugula and Bacon Quiche Recipe | gimmesomeoven.com

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings

Ingredients

  • 1 pie crust, homemade or storebought
  • 3 slices bacon, diced
  • 2 cups chopped butternut squash
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 6 eggs, whisked
  • 3/4 cup milk
  • 3 Tbsp. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 3 handfuls fresh arugula, whole or roughly chopped
  • 4 ounces crumbled gorgonzola, blue or feta cheese (or any cheese you'd like)

Method

Preheat oven to 350 degrees F.
Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes, then set aside.
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon, leaving grease in pan. Add butternut squash and onion and saute for 8-10 minutes, or until the onions are translucent and the squash is tender. Add garlic and saute for an additional minute. Remove from heat.
In a separate large bowl, whisk together eggs, flour, baking powder, milk, salt, and black pepper. Stir in the sauteed vegetables, arugula, cheese, and cooked bacon, and stir until well combined.
Transfer the quiche filling into crust, and use a spoon to smooth the surface. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Quiche will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the quiche to rest for at least 5 minutes. Slice and serve warm.

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