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: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

This is my most favorite time of the year. It brings so much joy, good times and of course amazing food. I like to start my celebrations early by preparing festive dishes and getting every one in the mood for the holidays. I can’t get enough of the decorations, music and holiday movies. To go along with all that fun, good festive holiday food is a must. While we eat healthy the rest of the year around the holidays I allow myself all the guilty pleasures I want. It’s just unfair not to. Too many temptations.

Sunday Suppers: Holiday Pot Roast

The smell of a pot roast in the oven is divine. Add ingredients like cranberries, orange zest and cloves and you got yourself a house bursting with happiness. While I love a traditional pot roast I equally love adding unexpected ingredients to make things extra festive.

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My Holiday Roast is super simple to prepare, all the work happens in the oven. The hardest part is keeping away and restraining yourself from opening that oven door too many times. When picking out meat for this dish I suggest chuck. It the perfect cut for braising and gets very tender. 2 1/2 hours in the oven and you got yourself a pretty amazing dinner.

Sunday Suppers: Holiday Pot Roast

Once the roast is cooked, set it on a cutting board then using a slotted spoon fish out all the cranberries from the pot. Try to leave the carrots and onions behind. I find that cranberries add a great flavor but I am not a big fan of serving them on top of the mashed potatoes. The sauce is great without the cranberry chunks. Mashed potatoes are a must. Garlic cheesy bread on the side makes this meal complete and simply delectable.

If cranberries is not your thing prunes work fabulously in this recipe. As a matter of fact adding prunes to this dish will be make it even more fabulous.

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

5 more days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.

Enjoy!

5.0 from 5 reviews
Sunday Suppers: Holiday Pot Roast
 
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Ingredients
  • 2½ lb chuck roast
  • 1 onion, sliced
  • 2 medium carrots, diced
  • ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes)
  • 2 whole cloves
  • 4 garlic cloves, cut in half
  • strips of zest from half orange
  • orange juice from half orange
  • ¼ cup bourbon
  • 2 cups chicken stock
  • ⅛ tsp cinnamon
  • ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar)
  • salt and pepper
  • 2 tbsp canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat.
  3. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate.
  4. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now.
  5. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour.
  6. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours.
  7. Serve over mashed potatoes.

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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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