I LOVE to cook! Yes, I do. I love trying new recipes and making my family happy at dinnertime :) Therefore, I decided to post the occasional new recipe/experiment/happy food experience on my blog. Here goes! First we start with Chicken Chimichangas. I made these tonight with a few changes:
http://allrecipes.com/Recipe/Chicken-Chimichangas-with-Sour-Cream-Sauce/Detail.aspx?ms=1&prop25=75092551&prop26=DailyDish&prop27=2012-01-05&prop28=DailyRecipe&prop29=FullRecipe&me=1
I combined two recipes and instead of cooking the chicken in a regular pan, I cooked it in the crockpot on high for 4 hours. I used all of the ingredients listed in the recipe, plus the following:
Juice from 1 lime
1/4 packet of taco seasoning
I used about 3 T of flour to thicken up the sauce after the chicken was shredded (you can just lessen the amount of water used at first too). After 3 hours in the crockpot, I shredded the chicken, then let it simmer in the crockpot for another hour. I omitted the cheese (by accident, actually---oops ;) ) and they were still delicious, but would be good with as well. I used greek yogurt instead of sour cream for the sauce and added about 1/2 cup of milk, 1 tsp honey, a dash of chili powder, and a little bit of ranch dressing (sounds funny, I know). I didn't fry the chimichangas, but baked them in the oven at 425 for about 8-9 min. All 3 kids and John loved it and so did I. Here's to a delicious dinner! Tomorrow night is Chicken and Sausage Jambalaya...we'll see how it goes...
http://allrecipes.com/Recipe/Chicken-Chimichangas-with-Sour-Cream-Sauce/Detail.aspx?ms=1&prop25=75092551&prop26=DailyDish&prop27=2012-01-05&prop28=DailyRecipe&prop29=FullRecipe&me=1
I combined two recipes and instead of cooking the chicken in a regular pan, I cooked it in the crockpot on high for 4 hours. I used all of the ingredients listed in the recipe, plus the following:
Juice from 1 lime
1/4 packet of taco seasoning
I used about 3 T of flour to thicken up the sauce after the chicken was shredded (you can just lessen the amount of water used at first too). After 3 hours in the crockpot, I shredded the chicken, then let it simmer in the crockpot for another hour. I omitted the cheese (by accident, actually---oops ;) ) and they were still delicious, but would be good with as well. I used greek yogurt instead of sour cream for the sauce and added about 1/2 cup of milk, 1 tsp honey, a dash of chili powder, and a little bit of ranch dressing (sounds funny, I know). I didn't fry the chimichangas, but baked them in the oven at 425 for about 8-9 min. All 3 kids and John loved it and so did I. Here's to a delicious dinner! Tomorrow night is Chicken and Sausage Jambalaya...we'll see how it goes...
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