This very well might have been the first time I have eaten a chimichanga. I remember my Mom making them when I was younger, but I don't remember ever eating them? I was kinda picky :(
These were surprisingly really easy to make. I used the same shredded pork recipe I use in my favorite Shredded Pork Tacos. It marinates overnight and it's tender, juicy and full of flavor. Then, I loaded them with beans and cheese, rolled them up and pan-fried them until browned and crisp. The frying part is super fast. Make sure you don't walk away from the stove or they will burn.
Shredded Pork Chimichangas From: Jenn@eatcakefordinner (Printable Recipe) For the Shredded Pork 3 Lbs. boneless pork country style ribs (or pork shoulder or loin) 1 Tbl. chili powder 1 tsp. dried oregano 2 tsp. ground cumin 2 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 c. light brown sugar 2 garlic cloves, minced 1/3 c. finely chopped onion, plus a few big onion chunks for cooking 2 - 3 Tbl. olive oil or avocado oil 2 Tbl. cider vinegar For the Chimichangas 5-6 large burrito-size tortillas 1 (15 oz.) can black beans, rinsed and drained 1 1/2 c. shredded Cheddar cheese chopped cilantro vegetable or canola oil, for frying For Serving (all optional) shredded lettuce sour cream salsa jarred jalapeños, chopped chopped cilantro shredded Cheddar cheese For the Shredded Pork: Trim any large pockets of fat from the pork and cut pork into 2-3-inch chunks; set aside. Combine chili powder, oregano, cumin, salt, pepper, brown sugar, minced garlic and the finely chopped onion. Add two Tablespoons of oil and the cider vinegar and stir together to form a paste. If it's too thick, add another Tablespoon of oil. Rub the paste all over the pork, covering ever last bit. Wrap tightly in plastic wrap and refrigerate overnight. When ready to cook, place pork in a large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite halfway. Place some onion chunks right on top of the pork. Cover with a lid and cook in a 300 degree oven until the pork is falling apart, about 3 - 3 1/2 hours, stirring once ever hour. Remove from oven and allow to rest for about 15 minutes. Remove the pork chunks and shred, adding some of the cooking liquid, so the pork is nice and juicy. To prepare the Chimichangas: Heat vegetable or canola oil in a large skillet, over medium-high heat. You will want to add enough oil to cover the entire bottom of the pan. Meanwhile, lay tortillas out on the counter. Divide shredded pork between tortillas. Then, top each one with black beans, shredded cheese and some chopped cilantro. Roll up each tortilla, folding in the sides as you roll, to form a burrito. Place, seam-side down, in the hot skillet. It's easiest for me to cook one at a time. This cooking process will go extremely fast, so don't walk away. Once first side is browned, use tongs and flip over to brown the other side. Then, use the tongs to hold and brown both edges, so all four sides are crispy. Remove chimichanga and place on a paper towel lined plate. Repeat. For Serving: Top chimichangas with desired toppings and serve. Serves: 5-6.
I turned one of our favorite Cinnamon Roll Quick Bread recipes in to a zucchini version. When you have a lot of zucchini on hand, you have to find ways to incorporate it into almost everything you make :)
It turned out fantastic and it's delicious. It's extremely moist and the cinnamon swirl is gooey and totally makes you think of a cinnamon roll quick bread when you eat it. I left half of the peel on my zucchini, so you can see some green specks throughout, but if you were to peel your zucchini completely then no one would ever know the secret ingredient.
Preheat oven to 350 degrees. Line a 9x5-inch bread pan with parchment paper, leaving a slight overhang, and spray with cooking spray; set aside. In a large bowl, beat the butter, sugar and vanilla using an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and mix well. Stir in the shredded zucchini. In a separate medium bowl, combine the flour, baking powder, baking soda and salt. Add dry ingredients to wet and stir together until just combined.
Spread half of the batter into prepared bread pan. Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge. Top with remaining bread batter and spread out evenly. Bake in preheated oven for 46-50 minutes or until a toothpick inserted in the center comes out clean. As the bread bakes, it will create swirls of cinnamon sugar throughout. Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.
For the Vanilla Icing: Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth. If it's too thick, add a tiny bit more milk. Pour over cooled bread.
Let me introduce you to one of the BEST cakes you will ever have. Seriously, I love this cake. Every layer of flavor is out of control delicious. A dense, fudgy cake with a soft and pillowy marshmallow filling and creamy chocolate ganache. OMG!!!
It's a cake version of a Whoopie Pie. Instead of a dense chocolate cookie with marshmallow filling, it's a dense chocolate cake with marshmallow filling. I don't know about you, but I would pick cake over a cookie any day of the week.
After my first bite of this DIVINE cake, I decided this would have to be my birthday cake this year and I did in fact make it for myself on my birthday :) It starts out with the easiest semi-homemade cake. I use this cake recipe all the time and switch up the cake mix and pudding flavor depending on my mood. This is the perfect go-to recipe to have on hand. Then, you will make an extremely creamy and fluffy marshmallow creme filling that is spread between the two layers of cake. Top it all off with a silky smooth chocolate ganache.
This is a really rich cake, so a small slice is plenty, but that won't stop you from going back for multiple slices throughout the day :)
Chocolate Whoopie Pie Cake From: Jenn@eatcakefordinner (Printable Recipe) 1 (15.25 oz.) box chocolate fudge cake mix 1 (3.9 oz.) box instant chocolate fudge pudding mix 3/4 c. water 3/4 c. vegetable or canola oil 4 large eggs 1 c. sour cream (or Greek yogurt) 1 tsp. vanilla Marshmallow Creme Filling: 10 Tbl. unsalted butter, room temperature 1 (7 oz.) carton marshmallow creme pinch of salt 1 1/2 tsp. vanilla 2 c. powdered sugar Chocolate Ganache: 1/2 c. chocolate chips (I used milk chocolate) 3 Tbl. whipping cream Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cake is cool, slice in half horizontally. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.