Daily Archives: November 2, 2013

Oven-Fried Chicken Chimichangas

cc 10 31 13

Yum, yum, yum! That’s all I can say 🙂 If you are a vegetarian, omit the chicken and replace with tofu, see below.

Ingredients
2⁄3 cup picante sauce or your favorite salsa
1 tsp. ground cumin
1⁄2 tsp. dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped *(or see non-meat option below)
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp. margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving

*For Tofu option: 1 1/2 cups of extra firm tofu. Slice length wise, and wick moisture out with cloth or paper towels. Chop into medium size pieces. Fry in 2 tbsp. olive oil, stir in 1 tsp. minced garlic, until tofu is crispy and light brown.

Directions
1.Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2.Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3.Fold opposite sides over filling.
4.Roll up from bottom and place seam-side down on a baking sheet.
5.Brush with melted margarine.
6.Bake at 400°F for 25 minutes or until golden.
7.Garnish with additional cheese and green onion and serve salsa on the side.

Strawberry Lemonade Bars


Strawberry Lemonade Bars
From Baking Bites

It’s autumn here in California, but it’s summer somewhere! These dessert bars will make you feel like you’re having a picnic on the beach, or anywhere warm and happy 🙂

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp. salt

Filling
1 cup fresh lemon juice
2-3 tsp. lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling. In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar. Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator, especially on a hot day. Makes 24 bars.

Life is good, make dessert
Audrey~

For more information, visit the link below
http://www.kandktestkitchen.com/2011/06/strawberry-lemonade-bars.html