Chicken Chimichangas

These chimichangas are amazing! A little bit of heat in the filling and a crisp outside combine to make a tasty meal! (These are not only "husband-approved", but they are brother-in-law and nephew approved!)

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15 -ounce can refried beans
4 10 -inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping

Shredded lettuce, for topping
Mexican rice, for serving

Directions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Potato Kielbasa Bake

6 large russet potatoes, thoroughly cleaned and cubed
3 T water
3/4 lb kielbasa or polish sausage, cut into 1" pieces
1/2 medium chopped onion
3 cloves garlic
1 T olive oil
2 T brown sugar
2 T red wine vinegar
1 T Dijon mustard
1/2 tsp dried thyme
1/4 tsp black pepper
2 cans green beans, drained
6 bacon strips, fried and crumbled

     Preheat oven to 375 degrees. (I used a 9x13 stone baking pan - so I placed the pan in the oven while preheating to warm up.)
     Place potatoes and water in a microwave-safe bowl. Cover and microwave 4-6 minutes on high, or until potatoes are tender.
     In a small skillet, saute onion and garlic in olive oil until tender and golden.
     In a 9x13 pan, stir together cooked potatoes, onion/garlic, kielbasa, and green beans. Set aside.
     Combine brown sugar, red wine vinegar, mustard, thyme, and pepper in a saucepan and bring to a boil. Reduce heat and simmer 2-3 minutes, or until reduced slightly. Pour over potato/kielbasa mixture in baking dish and sprinkle crumbled bacon over all. Bake until all ingredients are heated through (about 15-20 minutes)

Homemade Snickers

This recipe looks complicated, but it's fairly simple! You can make them as "pretty" as you want, but they taste the same - picture perfect or rough and uneven!

1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
      Heat in a microwave-safe bowl until smooth and melted. Pour into a waxed paper-lined pan (can also use plastic wrap). Stick pan in fridge or freezer to set.

4 T. butter
1 c. sugar
1/4 c. evaporated milk
1 tsp. vanilla
1/4 c. peanut butter
1 1/2 c. marshmallow fluff
     Combine butter, sugar and milk in a small pot. Heat on low until mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat and add vanilla, peanut butter and marshmallow fluff. Stir all ingredients together until melted and smoothly combined, then let it cool slightly. Pour evenly on top of chocolate later and  place back in freezer to set.

1/4 c. evaporated milk
1 1/2 T. butter
1 lb. chewy caramels
1 1/2 c. peanuts, coarsely chopped
     Combine milk, butter and caramels in a small pot. Heat on low until caramels have melted into milk and butter. Add peanuts and pour over nougat layer and place back in the freezer.

1 c. chocolate chips
1/4 c. butterscotch chips
1/4 c. peanut butter
     Melt and pour over caramel layer. Chill.

When bars are set, invert pan onto a cutting board. Trim edges and cut into even sized bars. If desired, dip edges of bars into another batch of chocolate mixture and cool.

Easy Chili

1 lb. browned ground beef
1/2 c. chopped onions
1/4 jalapeno pepper, diced
1 can condensed tomato soup
1 can water
1 can chili-ready diced tomatoes
1 can dark red kidney beans
Chili powder
Oregano
Garlic Powder
Salt
Pepper

Directions

1. In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the remaining ingredients. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve

Sloppy Joes

2 lb. ground beef
1 lb. groud pork
1 c. ketchup
1/2 c. barbecue sauce
2 T. 57 Sauce
1 T. mustard
1-2 tsp. season salt

     Brown and drain beef and pork. Add remaining ingredients, stir until thoroughly combined. Cook over low heat on stovetop or in slow cooker or in a roaster in 250 degree oven, for at least an hour (the longer the better). Serve on hamburger buns.

Five Hour Stew

2 lb. stew meat
1 pt. tomatoes
4 potatoes, quartered
4-6 carrots
2-3 sliced onions
1 c. chopped celery
3 T. tapioca
1 T. sugar
1 T. salt
dash of pepper

     Put all of the above in a roaster. Stir thoroughly. Bake at 350 degrees for 5 hours.

Deelicious Supper!

Call 402-463-4040

Order Crab Rangoons, Hot & Sour Soup, and Pineapple Chicken.

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Go home.

Enjoy!

StirFry by Jordan!

2 frozen chicken breasts
3 potatoes
3 orange peppers
lemon pepper, to taste
garlic pepper, salt, and pepper, to taste

     Thaw chicken breast, sprinkle with lemon pepper. Cook until done throughout. Dice and set aside
     Dice potatoes and peppers, sprinkle with garlic pepper, salt and pepper. Stir fry in a pan with some oil until cooked. Add chicken.
     Serve warm and "eat it like a stirfry." (I add a grilled cheese on the side with mine.) Enjoy!