Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

I call it my triple C dish. Say chicken chimichangas with chimichurri three times and see what happens to your tongue. Put chicken chimichangas with chimichurri sauce on the dinner table and see what happens then. Guaranteed pleaser.

What sets these chimichangas apart from the traditional version is that they aren’t fried and full of veggies. These are much healthier and super delicious, especially with the chimichurri sauce on the side.

Light Chicken Chimichangas with Chimichurri Sauce

The chimichurri sauce can be used with so many dishes. I serve it with grilled meats, fish, chicken and even over beans. Kurt and I went a little nuts and finished the entire portion. I love using both parsley and cilantro, but if you’re not a big fan of cilantro you can make it with parsley alone.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

Traditional chimichangas are prepared with beef. To make them lighter I substituted for chicken simmered in salsa verde. To add heartiness, substance and nutrition I added mushrooms, spinach, red onion and of course cheese. They come out so crispy on the outside, yet gooey on the inside. Simply delicious.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

The best part about this post is wishing you all a wonderful weekend. I can’t deny starting my vacation tomorrow doesn’t hurt either. I am excited to have Thanksgiving week off and maybe even do a little Christmas shopping and a lot of decorating. Lets just say decking the halls is on my list to do.

Enjoy!

5.0 from 3 reviews
Light Chicken Chimichangas
 
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Serves: 3
Ingredients
  • 4 thicken thighs or 2 breast halves
  • ½ cup jarred salsa verde (I used the Whole Foods brand)
  • 2 cups water
  • 1 chicken bouillon
  • 3 portobello mushroom caps, chopped
  • 1 garlic clove, minced
  • 1 small red onion, chopped
  • 1 cup fresh spinach
  • 2 tbsp canola oil
  • 1 cup cheddar cheese
  • jalapeños and tomatoes for serving
  • 6 flour tortillas
Instructions
  1. Bring water to boil, add bouillon and chicken, reduce heat and simmer until fully cooked approximately 10 minutes. Remove and allow to cool, shred.
  2. Heat 1 tbsp canola oil in a skillet, sauté mushrooms, garlic, onion until fully cooked about 8 minutes. Stir in spinach and cook another 2-3 minutes until it's wilted.
  3. To make chimichangas, place a little chicken in the middle of the tortilla, top with the mushroom mixture and 1 tbsp cheese. Fold the sides then roll into a burrito. Repeat with the remaining tortillas.
  4. Heat the rest of the canola oil in a skillet, carefully add chimichangas and sauté until golden brown on each side. Don't overcrowd the pan, make it in two batches.
  5. Serve with chimichurri or your favorite hot sauce.

5.0 from 3 reviews
Parsley-Cilantro Chimichurri Sauce
 
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Ingredients
  • ½ cup parsley
  • ½ cup cilantro
  • ½ red onion
  • 2 garlic cloves
  • juice of half lime
  • salt
  • red pepper flakes
  • ¼ cup extra virgin olive oil
Instructions
  1. Add everything to a food processor. Pulse until combined. Don't over pulse, you don't want it to look like paste. Taste for salt, add more if necessary.

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Sunday Suppers: Herb Roasted Chicken with Potatoes

“A recipe has no soul. You as a cook must bring soul to the recipe” Thomas Keller


Herb Roasted Chicken with Potatoes

The hearty roasted chicken and potatoes are an absolute favorite and are always welcome at the dinner table. There is so much flavor in this incredible dish and the best part might be all the juice at the bottom of the pan. Kurt decided that we should roughly mash the potatoes right in the pan not to loose any of those delicious bits stuck to the skillet. Genius move!

There is something comforting and satisfying about roasting a chicken on a Sunday afternoon. The earthy aroma that fills the house is good for the soul especially on cold November evenings. I like my chicken simple and uncomplicated but juicy and full of flavor. Rosemary, thyme, plenty of salt and love is an absolute must.

Herb Roasted Chicken with Potatoes

You can butterfly the chicken first or roast it whole, the choice is up to you. I recommend making a small bed of herbs and garlic that the chicken will roast on top of and spreading potatoes and carrots around it. My key to a juicy bird is keeping good quality chicken stock at your side. Add a little to the pan then using a large spoon and a heavy oven mitten for protection  and baste the chicken every 20 minutes or so. In the beginning of the cooking process you won’t have much juice so adding chicken stock helps.

Herb Roasted Chicken with Potatoes

Herb Roasted Chicken with Potatoes

I know it’s only Tuesday and Sunday might seem like an eternity away but I would love for you to make this dish this weekend. I know your family will enjoy it as much as mine did.

And for those of you who love Sriracha as much as we do, it is simply amazing over roast chicken. So is a glass of crisp white wine to make the entire dinner complete. Now doesn’t that sound like a great idea?

Herb Roasted Chicken with Potatoes

Herb Roasted Chicken with Potatoes

 

Enjoy!

5.0 from 3 reviews
Sunday Suppers: Herb Roasted Chicken with Potatoes
 
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Ingredients
  • 5 lb whole chicken
  • 2 tbsp italian seasoning
  • generous amount of salt
  • 1 tsp celery salt
  • 1 tsp Goya Adobo all purpose seasoning (optional but preferred) (international foods isle)
  • 8 medium butter potatoes, scrubbed, cut in half, skin on
  • 2 large carrots, 1 inch chunks
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 garlic cloves, smashed
  • olive oil
  • 1 cup good quality chicken stock (preferably organic)
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse the chicken under cold water, then pat dry. Rub with olive oil. Season all over with salt, italian seasoning, celery salt and adobo. Don't forget to season the bird's cavity with salt as well.
  3. At the bottom of a roasting pan (or heavy oven proof skillet) make a small bed of smashed garlic, rosemary and thyme. Arrange the chicken on top, then surround by potatoes and carrots.
  4. Season potatoes and carrots with salt as well.
  5. Roast at 400 degrees for 20 minutes.
  6. Reduce heat to 350, add ⅓ cup of chicken stock by pouring some over the chicken and around the potatoes.
  7. Baste the bird with juices from the bottom of the pan (and chicken stock if necessary) every 25 minutes. Towards the end of the cooking process stop basting to allow the skin to become crisp.
  8. Cook until thermometer registers 165 degrees. (Took me about 1½ hrs but cooking times can vary)
  9. Allow the bird to rest before carving.

 

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Zucchini Turkey Burgers

Happiness consists not of having, but of being. It is a warm glow of the heart at peace with itself.
David O. McKay

Zucchini Turkey Burgers

What to have for dinner when endless salads, pastas and grilling recipes get repetitive and even a little boring. How about a Zucchini Turkey Burger? While I love all the wonderful dishes that scream summer I equally enjoy a good burger. But this isn’t your average boring turkey burger. This is a veggie powerhouse  loaded with zucchini and herbs served with great toppings like heirloom tomatoes and tzatziki sauce.  It’s got amazing flavor without tons of calories and it’s even good for you.

Zucchini Turkey Burgers

The abundance of zucchini and tomatoes this time of the year makes me get creative. I want to keep eating as much as I can of the summer’s most popular vegetables but eating them the same way gets monotonous. Adding zucchini to a burger is a great way to add extra veggies into your diet and sneak some onto the plates of your kids.

Zucchini Turkey Burgers

Zucchini Turkey Burgers

I’m going to make you even happier. I made baked Garlic Butter Fries to go along these burgers. A complete meal without guilt. I’ll be sharing my recipe for the fries later on this week but don’t be fooled by the name, these are actually good and very flavorful without any frying and any guilt.

SONY DSC

You know you’re a food blogger when you take a trip to the store just to get a burger bun because the one you have at home isn’t pretty enough. Yes, I drove to the grocery store to get one pretty bun because I knew I wanted to photograph and share this recipe. The funny thing is that Kurt tagged along without even saying anything about how crazy I am. This happens more often than usual now. Either I have lost my mind and my memory is heading in the wrong direction or this is absolutely normal when you’re a food blogger. The story of my blogging life.

Zucchini Turkey Burgers

Kathy Sig 2

5.0 from 3 reviews
Zucchini Turkey Burgers
 
Prep time
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Author:
Serves: 4
Ingredients
  • 1 lb ground turkey (preferably organic)
  • ½ yellow zucchini, grated and squeezed of excess moisture
  • 1 scallion, thinly sliced
  • 1 egg yolk
  • 1 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp store bought Tzatziki sauce
  • buns
  • heirloom tomato slices
  • lettuce
  • other toppings of your choice
Instructions
  1. Mix the first 7 ingredients together. Shape into burger patties and arrange on a plate. Place in the refrigerator for 15 minutes or until ready to use.
  2. Preheat a grill (i prefer cooking turkey burgers stove top), cook burgers on both sides until cooked through.
  3. Serve on a bun topped with Tzatziki and other toppings of your choice.
Nutrition Information
Serving size: ¼ lbs

 

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