I told you all in a previous blog that I would learn more about football. In keeping my promise, I set out to get my football knowledge on! I started by asking friends what the tight end position. I knew what my definition was, but I wanted to know the football version. My friends began describing a tight end in these words (I kid you not); "It is a football player who is an eligible receiver." They went on about the difference between the tight end and the wide receiver. There was this long explaination and at the end the end I said, "All I heard was that a tight end can be an eligible receiver. You lost me after that." I couldn't help it. I thought this was hilarious! We all laughed and that was as far as my football lesson went.
Next step was watching a game. My mom is a huge football fan so we went to our local bar to watch the play-off games last weekend. As much as I tried, I didn't get too far past watching the colors on the screen and chatting with everyone else at the bar. The second game came on and we went home. The truth came out when the second game went into overtime.... I was FURIOUS! I just wanted the game to be OVER! Okay, that was the truth of how I felt. I know that Brett Farve (my long lost husband although he isn't aware) lost and the other team won, but other than that; I am at a loss. I know when Superbowl 44 will be. I also know what I plan to cook, but otherwise what I can confess to you is that I have not become the astute student that I hoped for.
Worst Chefs in America. Cooking isn't their strength, so leave them alone. I want to know what they ARE good at. Don't you?
Because I am good at cooking and entertaining; I am sharing my fabulous Chicken Chimichanga - Cha Cha Cha recipe along with a new twist on Guacamole that I recently discovered. I encourage you to serve the chimichanga alongside our Mexican Black Beans. It was a delicious combo. Since I did admit to my desert indescression, I have gone out of my way to create a healthy and lighter version. Enjoy this recipe and you too can indulge guilt free!
Enjoy Cha Cha Cha!
Chicken Chimichanga - Cha Cha Cha!
1/4 cup red onion, diced
1 jalapeno; diced
1/4 cup fresh cilantro; chopped
3 cups roasted chicken (can be rotisserie, grilled, or canned chicken)
1 can salsa de chile fresco (8 oz.)
2 cups cheddar cheese; shredded
Preheat oven to 300 degrees.
In a large sauce pan combine the onion, garlic, jalapeno, chicken, salsa de chile fresco, and cilantro. Stir all ingredients together until incorporated and the onions are softened. Will be approximately 5-7 minutes.
Next, lay out phyllo dough on a flat surface. Separate 3 sheets of phyllo dough and lay on a greased cookie sheet. Place a 1/4 of the chicken mixture along the left side of the phyllo dough in a straight line. Sprinkle 1/4 cup cheddar cheese over the chicken mixture and roll up the phyllo wrapping up the chicken mixture. Continue this process using the remaining chicken and cheese. This will make 4 chimichangas.
Bake in the oven for 25 minutes.
You will save yourself tons of calories using phyllo to get the crisp outside instead of frying! It is BRILLIANT! You can also convert these into appetizers by using less filling and make them into flautas!
Cha Cha Cha Sauce
This is great served with this easy Cha Cha cah sauce!
1 can enchilada sauce (14.5 oz)
1 tsp. garlic
1 cup salsa
1/4 cup fresh cilantro
1/4 cup amber beer
Combine all ingredients in a medium sauce pan and heat for approx 10-15 minutes to all all flavors to marry. Smother this sauce over the top and you will swear you are at a 5 star restaurant!
Mexican Black Beans
1 can black beans (14.5 oz)
1/2 jalapeno; diced
1/2 cup tomato sauce
2 tbsp garlic
Combine all ingredients in a medium sauce pan and heat on medium heat until all flavors are combined and the beans thicken. This should take approximately 15-20 minutes. Serve alongside the chimichanga for a perfect marriage of flavors and textures!
*Bean Bonus: Beans are touted as containing the highest antioxidants. Plus they are low calorie and fill you up! So dig in without guilt!
1 cup low fat sour cream
1 tbsp. horseradish
2 tbsp. garlic
1 tbsp. fresh cilantro
2 avocados; mashed
Combine all ingredients listed above and voila! Instant delicious and light guacamole. Serve alongside the chimichangas or make extra and serve as an appetizer with chips!
12 phyllo sheets
olive oil spray
Preheat oven to 350 degrees. Spray a cake pan with olive oil and lay one sheet of phyllo on the bottom of the cake pan. Spray with olive oil and sprinkle with cocoa and cinnamon. Repeat with the next 11 layers of phyllo. Bake in the oven for 10 minutes. Once this is complete, cool the crust either outside or in the fridge for 15 minutes.
15 oz. container skim milk ricotta cheese
12 oz. light/sugar free vanilla yogurt
1 cup plain fat free yogurt
4 packets of Splenda
2 tbsp. vanilla
1 angel food cake (sliced into thin peices)
1 cup coffee (use decaf if you are worried about caffeine content)
1 cup coffee liquor