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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Roasted Tomato Soup

Roasted Tomato Soup

Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work.  Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.

Roasted Tomato Soup

Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.

Roasted Tomato Soup

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You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.

Roasted Tomato Soup

Roasted Tomato Soup

 With a heart full of love I wish you all a great day.

4.7 from 6 reviews
Roasted Tomato Soup
 
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Serves: 4
Ingredients
  • 2½ lbs tomatoes, all varieties
  • 4 garlic cloves, sliced in half
  • ½ tsp fresh rosemary, finely chopped
  • 1 onion, diced
  • 2 tbsp butter, divided
  • 1 tbsp fresh basil, chopped
  • salt to taste
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ cup fat free half & half
  • olive oil
Instructions
  1. Heat oven to 450 degrees.
  2. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
  3. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
  4. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
  5. Using an emersion blender (or a regular blender) blend the mixture until smooth.
  6. Add half & half, season with salt if needed and enjoy.

 

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One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

I like cooking in bulk for obvious reasons… full freezer with dinner options in a jiffy. Cook once and eat a bunch of times. Lots of recipes can be made using the same ingredient. Pork is one of them, especially pork shoulder or Boston butt. It can be cooked in bulk, frozen and used many times in a variety of dishes. This cut of meat has both dark and white meat. The dark meat is perfect for pulled pork, tacos and hash. The white meat goes great on sandwiches and paninis.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

Roasting a pork shoulder is easy. It does not require a lot of work just some time commitment, perfect for a day like Sunday when you are most likely to spend more hours at home. This is one of my favorite ways to prepare pork. It’s gets lots of great flavor from braising in garlic, herbs and orange juice. I promise you’ll have a hard time keeping fingers away and the smell…. Oh the smell is so appetizing you’ll find your belly rumbling with hunger.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One of my favorite pressed sandwiches is the Cuban Panini. The gooey cheese, the juicy pork and the sour pickles grilled in between crusty bread is a combination that pleases the senses every step of the way. And it is one of the quickest dinners to make using all that great meat you prepared on Sunday.

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

One Roast Two Delicious Recipes: Roast Pork & Cuban Panini

I am off for three days starting tomorrow and looking forward to it very much.

Have a great weekend friends.

5.0 from 1 reviews
Versatile Roast Pork
 
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Ingredients
  • 9 lb Boston Butt
  • 10-15 garlic cloves
  • 2 medium onions, sliced
  • 1 orange, quartered
  • 2 cups orange juice
  • 1½ cups water
  • Salt and pepper
  • Bay leaf
  • 1 tbsp oregano, preferably Mexican
  • 1 tsp dry thyme
  • 1 tsp dry rosemary
  • canola oil
Instructions
  1. Preheat oven to 325 degrees.
  2. Using a pairing knife make small holes in the pork and insert a garlic clove. Repeat with the rest of the garlic all over the meat.
  3. Generously rub canola oil all over the pork and season with salt, pepper, thyme and rosemary. Place into a roasting pan.
  4. Add orange juice, water, sliced onion, quartered orange, bay leaf and generous sprinkle of salt to the same roasting pan. Please note that pork should not be submerged and the liquid should only come up about ⅓ of the way. I used a large roasting pan.
  5. Roast in the oven for 1½ hours, flipping the pork every 45 minutes. Bring the oven temperature to 375 degrees and cook another 30-45 minutes until the top is golden.
  6. After its done cooking, allow to cool a little. The dark meat can be used for pulled pork. The white meat for sandwiches, etc.

5.0 from 1 reviews
Cuban Panini
 
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Serves: 2
Ingredients
  • 4 slices deli ham
  • 5-6 slices roast pork (recipe above) warmed up
  • 4 pickle slices
  • 6 slices swiss cheese
  • mayo
  • french baguette (2 hoagie size pieces) or any panini type bread, sliced lengthwise
Instructions
  1. Preheat a griddle or a panini press.
  2. Spread mayo on one side of the bread. Top each with equal amounts of pork, ham, swiss cheese and pickles then top with the second piece of bread.
  3. Grill until the cheese is melted. If using a griddle place a heavy pot or a kitchen brick on top of the sandwich.
  4. Enjoy!

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