Tasty Cook Recipes

Chicken Chimichangas

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 6

INGREDIENTS

* 1 1/2 cups chicken broth
* 1 cup uncooked long-grain rice
* 1/2 cup red enchilada sauce
* 1 1/2 onion, diced, divided
* 6 (12 inch) flour tortillas
* 4 cups diced cooked chicken breast, divided
* 1 pound Monterey Jack cheese, shredded, divided
* 1 (6 ounce) can sliced black olives
* 4 cups refried beans, divided
* 1/4 cup vegetable oil

TOPPING

* 3 avocados, peeled and pitted
* 1/2 cup finely chopped cilantro
* 2 tablespoons lemon juice
* 3 green onions, diced
* 1/4 cup finely chopped jalapeno chile peppers
* 1 tomato, diced
* 2 cups shredded lettuce
* 2 cups sour cream
* 2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.

4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

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Chicken Chimichangas

Tags: chimichangas, Mexican

26.Sep.08 Chicken and Other Poultry, Mexican Comments (0)

Blueberry Muffins

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 12

INGREDIENTS

* 1 cup milk
* 1 egg
* 1/3 cup vegetable oil
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 cup white sugar
* 1/2 cup fresh blueberries

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

3. Bake for 20 minutes. Serve hot.

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Blueberry Muffins

Tags: muffins

26.Sep.08 Cakes and Cookies Comments (0)

Spinach Cheddar Muffins

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
SERVINGS - 12

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 6 tablespoons butter, melted
* 1 egg
* 1 cup whole milk
* 1/2 cup frozen chopped spinach - thawed, drained and squeezed dry
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.

2. Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.

3. Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.

4. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

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Spinach Cheddar Muffins

Tags: muffins, spinach

25.Sep.08 Breads Comments (0)

Chicken Korma

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS - 2

INGREDIENTS

* 1 tablespoon vegetable oil
* 4 (2 inch) cinnamon sticks
* 10 whole cloves
* 10 cardamom seeds
* 1 onion, thinly sliced
* 2 cloves garlic, minced
* 2 (6 ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 cup tomato sauce
* 1/2 cup warm water
* 1/2 cup buttermilk
* 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.

2. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.

3. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

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Chicken Korma

Tags: chicken, korma

25.Sep.08 Chicken and Other Poultry, Indian Comments (0)

Peanut Butter Brownies

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
SERVINGS - 16

INGREDIENTS

* 1/2 cup peanut butter
* 1/3 cup margarine, softened
* 2/3 cup white sugar
* 1/2 cup packed brown sugar
* 2 egg
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.

2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.

3. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

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Peanut Butter Brownies

Tags: brownies, peanut butter

25.Sep.08 Cakes and Cookies Comments (0)