National Junk Food Day...Say Whaaaa'?

Heck yea! We have a reason to indulge, friends. I never knew of this day until a freindly radio personality mentioned in their morning dialogue and boy did it give me reason to cel.e.brate.

Here's the run down.

I made it a point yesterday to take a detour past the office candy jar multiple times. A route that I typically try to avoid, found me treats of M&M's and Rolo's yesterday.

For dinner, I made Oven Baked Chicken Chimichangas from a variation of this recipe I found over at Tasty Kitchen.

And they were everybit as tasty as they appear in this picture. My variation used some leftover Honey Jalepeno Rotisserie Chicken from HEB.

What? You haven't had it? That's preposterous! Get your hiney right on over to your local HEB and pick one of these babies up. You won't be sorry. I promise.

Back to my variation....I also had no spinach or cilantro on hand, so we just left that part out. I used the Verde Sauce and Sharp Cheddar too. The flavors from the chicken and seasonings were scrumptious!

I served it with a Spanish Rice and Guacamole.

And there is no better way to top off the celebration than with Rocky Road Frozen Custard from Ritters.

If I could marry an ice cream, I'm pretty sure this would be THE one. Go find a Ritters near you, but know that the Rocky Road is spoken for. Get your own flavor to marry.

Indulging to the stroke of midnight,

A Record of Chicken Enchiladas

I made chicken enchiladas this last week that were a hit with two of my most favorite men.

Sometimes I just throw in a little fo this and a little of that and forget how to replicate recipes. I get scolded when I do that. I have been forewarned that this should be a repeat meal, so I need to record an account of how it was prepared.

Unfortunately, there are no pictures to go along. I wasn't planning for a foodie blog entry, so I am completely unprepared and this entry will appear completely lame. But, if you can stick with it and trust that they turn out absolutely gorgeous and even more delicious, I promise you won't be sorry.

I roasted a chicken for dinner the other night and as is normally the case, half was eaten and half was leftover.

Deboned leftover roasted chicken = all kinds of fun!

The other players:

1 Tbsp oil
1 Tbsp flour
1 can enchilada sauce
salt
pepper
corn tortillas
1 can green chilis
1 Tbsp cumin
1 1/2 tsp paprika
1/2 chopped onion
1 1/2-2 cups grated cheese
1 can chopped black olives
cilantro

How it works:

Heat the oil and stir in the flour. Let cook, stirring constantly for about 2-3 minutes. Add the can of enchilada sauce, salt and pepper and heat through. While the sauce is heating, saute the onions in a separate pan. Add in the chicken, green chilis, cumin, and paprika. Next you will lightly fry the corn tortillas until soft. Dip them in the enchilada sauce and fill them with spoonfuls of chicken, cheese and black olives. Once all are filled top with remaining enchilada sauce, grated cheese and cilantro. Heat in the oven for 20-25 minutes on 350.

To complete the meal, I took some leftover corn-on-the-cobb and  "de-cobbed" it. Is that a word? Oh well, it is now. The corn was heated in a pan with a tablespoon of butter and a few spoonfulls of premade pico. The enchiladas were topped with a dallop of sour cream and guacamole.

Happy Eating,
Amy