Chicken Chimichangas

My son requested chimichangas a couple years back for dinner, and I wanted a healthier alternative to the normally fried dish.   Feel free to substitute turkey.  These are easy to make, especially when you are pressed for time.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 chicken breasts (cooked and shredded)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 10-inch flour tortillas
1/2 cup salsa

Preheat oven to 450.  Combine chicken, chili powder, cumin, salt, cheese and sour cream.  Stack tortillas and wrap in paper towels.  Microwave for 10 to 15 seconds until heated through (this makes them easier to fold).

To assemble each chimichanga, place filling on a warm tortilla, just below center.  Fold bottom edge up and over filling just until mixture is covered.  Fold in sides; toll up tortilla (you can secure with toothpick if necessary).   Spray a glass baking dish with non stick cooking spray before placing chimichangas in dish.   Coat tops with non stick cooking spray and sprinkle with cheddar cheese.  Bake for 7 to 10 minutes until tortillas are slightly brown and crisp.

To serve, top with salsa.  Garnish with favorite topppings: sour cream, guacamole, onions, etc.

Pizza and Breadsticks

When the kids were little, Friday nights would be family night, pizza and a movie.  We all looked forward to decompressing for the week.   One of our favorites is homemade pizza and breadsticks.   This was also my special childhood meal when I would get to spend the night at grandma's house.    The recipe that I use was inspired by hers.   We love thin crust, so once I roll it out, I cut off the extra and make breadsticks with the dough.

Ingredients:

• 3 C flour
• 1 tsp salt
• 2 tsp sugar
• 1 package yeast
• 1 T extra virgin olive oil
• 1 C hot water
• 8 oz. pizza sauce
• 2 C mozzarella cheese
• Pizza toppings of choice - pepperoni, italian sausage, mushrooms, red onion, etc.
• yellow corn meal
• 2 T melted butter
• 1 tsp garlic salt
• 1 T parmesan cheese

Mix flour, salt, sugar and yeast in a large mixing bowl.  Add oil and water.  Mix and then knead until smooth (put a little oil on your hands so the dough does not stick).  Place back into bowl, punch down, cover and let rise about 15 mintues.

Preheat oven to 400.  

Sprinkle cornmeal over baking stone to cover.  Roll out pizza crust onto pan.  I either use my round or rectangular stone.  Since we prefer thin, I roll to edges and trip the excess dough.  Save this for breadsticks.   Spread pizza sauce over crust. Add cheese and your toppings of choice.  Bake for 15 minutes.

While the pizza is baking, sprinkle cornmeal over a baking sheet.  Roll out remaining dough into breadsticks.

When the original 15 mintues of baking time is complete, add the breadsticks and cook for 5 additional minutes, or until cheese is golden brown.

When breadsticks are done, spread with melted butter and sprinkle with garlic salt and parmesan cheese before serving.