Chimichangas

Oh I wish I had a picture of these tasty chimichangas! They are so yummy! I got the idea from a dear friend in SLC a few months ago. I put my own spin them, and they turned out delicious! So, thank you Michelle! You're the best!
So here's how you do it--

First off, you want to put a beef roast in a crock pot with 2 cans of your favorite green chili sauce. I really like the Hatch Green Chili sauce, but I can't find it in Southern Utah. You also want to add a few cloves of chopped garlic and chopped onions. Stick that baby in the crockpot the night before, and cook it on low until your ready to shred it for the chimis.

Next, you'll want to make your Creamy Tomatilla Dressing. Yes, it's similar to Cafe Rio's. These are what you'll dip your bites into.

• 3 tomatillos, peeled and cut into 1/4's
• 1 1/2 TBSP lime juice or the juice from 2 limes
  
• 1/2 c. buttermilk (or milk with a little bit lemon juice stirred in)
  
• 1/2 c. mayo--DO NOT substitute Miracle Whip
  
• 3/4 c. sour cream
• 1 pkg. dry ranch buttermilk dressing
• 1 c. fresh finely chopped cilantro
• 6 green onions, with ends
• 1 TBSP of green chili sauce
  
• 2 cloves crushed garlic
• 1 jalapeno, sliced thin--if you want your dressing to be HOT, then add the seeds, but I warned you, it'll be HOT HOT
  

Directions: Mix well in blender. Refrigerate for at least one hour. Set aside.

Next, we are going to make our rice. It's my recipe for Cilantro Lime Rice. Yes, it's similar to Cafe Rio's too. I LOVE Cafe Rio!

• 1 cup Uncooked Rice
• 2 teaspoon Butter
• 2 cloves Garlic, Minced
• 1 1/2 Tablespoon Fresh Lime Juice
  
• 1 can (15 Oz. Can) Chicken Broth
• 1 cup Water
• 3 Tablespoons Fresh Chopped Cilantro
• 3 Tablespoons of Green Chili Sauce or half a can of diced green chilis

Ok, first we are going to melt the butter in a medium sized pot. We are then going to stir in the garlic, and the green chilis/sauce, then we are going to stir in the rice. You just want to brown the rice to a golden brown color. Then stir in your lime juice, chicken broth, water and cilantro. Put a lid on your pot and cook for approximately 15-20 minutes or until rice is tender.

Okay, so now we've got our rice and meat. All we need is a can of Black or Pinto beans--your choice, sometimes I mix them, a pound of shredded cheese--cheddar or jack and a package or 2 of uncooked tortillas--I LOVE the ones from Costco.

Preheat your oven to 350. Grease a cookie sheet or cake pan-either will work. Let's assemble these Chimichangas--you'll take an uncooked tortilla, layer with rice, beans, meat and cheese. Then roll it up like a burrito, and put it on your pan. Keep doing this until you run out or mixture. Bake at 350 for about 30 minutes until golden brown and enjoy with the creamy tomatilla dressing!!

These are great frozen! Just pop them in the microwave for a quick lunch or snack!

Creamy Tomatillo Dressing

Yes, this is similar to the house dressing at Cafe Rio! It's pretty tasty if I say so myself!

Here's how you do it--

• 3 tomatillos, peeled and cut into 1/4's
• 1 1/2 TBSP lime juice or the juice from 2 limes
  
• 1/2 c. buttermilk (or milk with a little bit lemon juice stirred in)
  
• 1/2 c. mayo--DO NOT substitute Miracle Whip
  
• 3/4 c. sour cream
• 1 pkg. dry ranch buttermilk dressing
• 1 c. fresh finely chopped cilantro
• 6 green onions, with ends
• 1 TBSP of green chili sauce
  
• 2 cloves crushed garlic
• 1 jalapeno, sliced thin--if you want your dressing to be HOT, then add the seeds, but I warned you, it'll be HOT HOT
  

Directions: Mix well in blender. Refrigerate for at least one hour. Set aside.

Mandarin Orange Chicken Salad

This salad is so refreshing. It's great for dinner, lunch or as a side dish. You can make it without the chicken breast or you can replace the chicken breast with chopped bacon. Enjoy!

Here's how ya do it--

• 1 lb of cooked chicken breast-cubed

• 2 tablespoons of white wine vinegar
• 3 tablespoons honey
• 3/4 teaspoon dry mustard
• 1/2 teaspoon celery seasoning
• 1/2 teaspoon ground paprika
• 1/4 cup olive oil

• 1 head romaine leaf lettuce, torn into bite-size pieces
• 2 (15 ounce) can mandarin oranges, drained
• 1 bunch green onion, diced
• 1 cup candied almonds
• a large handful of dried cranberries
  

DIRECTIONS

1. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Best when made a few hours before hand and served cold.
   
2. Place lettuce, oranges, dried cranberries, green onion, chicken, and almonds in a serving bowl. Toss with dressing and serve.