Thursday, April 10, 2008

Chipotle's Guacamole Recipe

Yes, I'm serious. Chris and I have done our research, found "official recipes" and we've tried them all. And we've adapted them over and over and over again. We have finally figured it out. This is it. For real. It's official. I challenge you to get a side of guac at chipotle, make this, and eat them one right after the other. You probably can't tell the difference. And if you can, it's very slight. Or you made it wrong! ;)

Chipotle's Signature Guacamole Recipe

2 large ripe Hass avocado, peeled and pitted
2 tsp. fresh lime juice
2 tbsp. chopped fresh cilantro
1/4 cup finely chopped red onions
1 clove of garlic, finely minced
1 serrano chili, seeded and chopped (be careful not to touch your eyes after working with this)
1/2 tsp. salt

Mash up avocado with a fork or food processor. Add lime juice. Add all other ingredients and blend well. Serve with tortilla chips.

P.S. wanna keep your guac from turning brown? Keep the avocado pits buried in the leftover guac...Trust me. It'll keep for days.

Sunday, April 6, 2008

Cheesy Chicken Roll-Ups

I got this recipe out of the latest Kraft Food and Family magazine. Very simple to make. They say you don't have to bake chicken for this recipe, but rather you can use store-bought rotisserie chicken as well. I just baked the chicken and shredded it. This is a nice healthy alternative to say, going to Subway and being tempted to eat a footlong. ;)

Cheesy Chicken Roll-Ups

8 flour tortillas
1/2 cup Thick 'N Chunky Salsa
2 cups shredded cooked chicken
1 cup Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

Preheat oven to 350°F. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style. Arrange tortillas, seam sides down, in 8-inch square baking dish. Sprinkle with cheese. Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato. Top with sour cream and more salsa. This would go great with some guac too, if you like it!

Tuesday, April 1, 2008

Turkey/Chicken Divan

You can use either turkey or chicken in this recipe, and both work equally as well. It's all a matter of taste and opinion...and obviously what you have available!

Another oldie, but a goodie, and definite comfort food around here. The "Divan" is always "Divine" where I come from!

Turkey/Chicken Divan

2 (10 oz.) packages of frozen broccoli
2 cups cut-up cooked turkey or chicken
1 (10 3/4 oz.) can of cream of mushroom soup
1 cup mayo
1/2 tsp. curry powder
1/2 cup shredded sharp cheddar cheese
1/2 cup soft, fine bread crumbs
1 tbsp. butter melted

Cook broccoli according to pkg. directions and drain. Arrange spears in 7"x11" baking dish with florets pointing out (if possible). Top with turkey/chicken. Combine soup, mayo, and curry powder. Spread soup mixture evenly over top. Sprinkle with cheese. Top with bread crumbs. Bake at 350 until heated through (usually 30 minutes).