Friday, September 15, 2006

Recipes: Restaurant-style chicken chimis; pudding; cake frosting

I think I'm almost caught up with stuff I wrote on our last trip. That would be good. This part is just for fun (and for Mary--she and I trade great recipes a lot).

Dinner tonight--a recipe I invented:

Smothered Chicken Chimichangas

3 boneless skinless chicken breasts
1 can petite cut diced tomatoes, drained
1 can diced green chilies, drained
1 pkt mild taco seasoning
1/4 c sour cream
1 c grated cheese
Oil for frying
Toppings to smother it with (refried beans, mexican rice, shredded lettuce, sour cream, guacamole, salsa, cheese, etc.)

Cook the chicken (I boil it, Mom would Foreman Grill it). Mix tomatoes, chilies, taco seasoning, sour cream, and cheese in a pot. Shred chicken into pot; stir until well mixed. Put some (not too much, but it depends on the size of your tortillas) of this mixture into the middle of each tortilla. Fold ends in and roll like for a burrito. Stick a wooden toothpick in at an angle to keep it closed. Heat oil in a large frying pan, pot, or deep fryer until hot. Put the chimis into the oil and fry until golden, turning once or twice. Drain on paper towels. Remember to remove the toothpicks before you serve them. Put in the center of a plate and smother with toppings. Serve warm.

Dessert I'd like to try but was worn out by the time dinner was done:

Cookies and Cream Mock Mousse (recipe courtesy

8 Oreos
2 c cold milk
1 pkg vanilla pudding
1/2 c cool whip

Crush cookies. Mix up pudding as instructed on box. Gently stir in crushed cookies and cool whip. Serve with additional cookies and cool whip on top if desired.

If you try it, let me know how it worked. I'm thinking it would also be good with chocolate pudding and chocolate-mint oreos. Or maybe white chocolate pudding instead of vanilla....hmmm...the possibilities are endless.

This is another recipe I've modified from several sources that has become a family favorite. You'll never use powdered sugar to make cake frosting again.

Cake Frosting:

1 pkg pudding
1 c milk
1 tub cool whip

Whisk together pudding and milk. Gently fold in cool whip. Frost completely cooled cake--it even can be used between layers. Let set up in fridge for at least 15 minutes. If you use vanilla pudding, you can layer it in a 9x13 cake pan with graham crackers between the layers and top with melted chocolate glaze. Let it set up, and you have eclair cake. Use chocolate pudding, and you have mousse.