Archive for September, 2015

Baked Chimichangas

September 7, 2015

Any shredded meat can be used in these chimichangas, but I really like to use leftover beef barbacoa (recipe here). The recipe is also pretty loose on quantities, but that is how I cook!

cream cheese
cheddar cheese, shredded
shredded meat (beef barbacoa works well)
flour tortillas
cooking spray

Possible Toppings:
shredded cheddar cheese
green onions, for garnish
sour cream


Stir together cream cheese, cheese and taco seasoning if meat is unseasoned.
Fold in shredded meat.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla and secure with toothpicks.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.

Flip over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.


Beef Barbacoa

September 7, 2015

This beef barbacoa makes a great taco or burrito filling, or served on top of lettuce as a salad.  Recipe originally found here.

  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice
  • 2-4 chipotles in adobo sauce (to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 3 bay leaves
  • 1 tsp oil
  • 1 cup water


Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Place in a crock pot. Pour in liquefied spices, water, bay leaves and cook on low until it falls apart easily.

Once cooked and the meat is tender shred it with two forks and adjust seasonings as needed.

Bruschetta Chicken

September 7, 2015

I love, love, love this recipe.  It is super easy to throw together and is pretty enough to serve to company.

Recipe originally found here.

1/2 cup flour

2 eggs, beaten

4 boneless, skinless chicken breasts

1/4 cup grated parmesan cheese

1/4 cup crushed garlic croutons

1 tablespoon butter, melted

2 large tomatoes

3 tablespoons minced fresh basil

2 garlic cloves, minced (appox. 1 teaspoon)

1 tablespoon olive oil

salt & pepper to taste

Preheat oven to 375 degrees. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Knock Off Chuys Creamy Jalapeño Dip

September 7, 2015

Chuys is our favourite Texas restaurant.  We miss their food so much, but we really miss their creamy jalapeño dip.  It is amazing.  I am always tempted to ask for a spoon and skip the chips!  This recipe is the closest that we have come to feeling like we are back there sitting in a booth.  It is best it if is made ahead and eaten the next day, but still pretty good eaten right away.

Original recipe found here.

1 quart mayo
1 cup buttermilk
1 cup jalapenos, canned & a little of the juice
1 cup tomatillo sauce
1/2 bunch cilantro, chopped
3 packs dry Ranch mix
Throw it all in the blender and blend it up.  Best if made the day before.  This makes a ton so feel free to cut recipe in half.

Creamy Berry “Salad”

September 7, 2015

My family loves this.  We have eaten it a few times as a side dish but it probably really should be classified as a dessert.  I found the recipe here.  The recipe is really flexible and allows for lots of substitutions, which works really well for us.

Frozen mixed berries (or any other frozen fruit.  We usually chop up strawberries because that is what we can get here)
1 tub Cool Whip*
1 large container of vanilla yogurt (or other flavour, like I said we use what we can get)
1 small package of cheesecake pudding mix (or once again other flavour.  I often just use vanilla.)

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it’s all combined and looks pretty.  Chill before serving.