Game Day Chicken Chimichangas - 3 Ways

Game Day Chicken Chimichangas - 3 Ways is the perfect food for football fans everywhere. It's a crowd pleaser that will have everyone cheering "touchdown!" This recipe will make up to 6, but will serve 12 when sliced. You may want to do multiple batches for your hungry crowd. Please enjoy our featured film "The Longest Yard" with Adam Sandler and Chris Rock. Lots of laughs and some football!

Marinate Chicken:

• 4 boneless, skinless chicken thighs, cut into 1 inch cubes
• 1 Tablespoon Chipotle Pepper Rub

Rub chicken with Chipotle Pepper Rub in a mixing bowl. Cover and refrigerate for at least 2 hours. 


Cook Chicken: 

• 2 Tablespoons olive oil
• 1 garlic, minced
• Juice from 1/2 lime
• 1 teaspoon hot sauce
• 1 Tablespoon fresh cilantro, chopped
• 1/3 cup water mixed with 1 Tablespoon flour

Heat olive oil in a large saute pan over medium high heat. Stir in chicken.  Add garlic, lime juice, hot sauce, and cilantro. Stir for 5 minutes. Turn up heat to high and stir in water and flour mixture. Cook 3 additional minutes. Set aside and let cool slightly.

Assemble Chicken Chimichangas: 

• 6 flour tortillas

Preheat oven to 300 degrees.  Wrap tortillas together in foil.  Bake in the oven for 5 minutes.


To warmed tortilla, add:  

• 1/2 cup cooked chicken
• 1 Tablespoon green onion, chopped
• Pinch of cilantro, chopped 
  

 Add the following additional ingredients for mild, spicy, or hot chimichangas:


Mild

• 2 Tablespoons refried beans 
• 1/4 cup cheddar cheese, shredded

Spicy

• 2 Tablespoons medium heat chunky salsa 
• 1/4 cup Monterey Jack Cheese, shredded

Hot

• 1 Tablespoon refried beans 
• 1/4 cup Monterey Jack Cheese, shredded
• 1 Tablespoon medium heat chunky salsa
• 1 Tablespoon jalapeno peppers, chopped

Lift the bottom edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a toothpick to close. Repeat with remaining tortillas.  Set aside.


Fry Chicken Chimichangas:

• 1 cup of vegetable oil for pan frying

In a large skillet, heat vegetable oil over medium high heat.  Slowly place chimichangas in skillet and cook 2 minutes on each side or until golden brown. Remove from oil, drain on paper towels.


Optional - Slice chicken chimicangas in half at an angle and serve with one or all of the following:
Warm refried beans, light sour cream, guacamole, chopped tomatoes, black olives, sliced jalapeno peppers, chopped lettuce, and pinches of fresh cilantro.

(2005)

Chipotle Spicy Shrimp

1 lb extra large shrimp - cleaned and devained, leave on shell cover
1 -1/2 teaspoons Chipotle and Pepper Rub
1 Tablespoon butter
2 lemon slices - cut into quarters
1/8 teaspoon cayenne ground pepper
2 Tablespoons water

Add Chipotle and Pepper seasoning, butter, lemon, cayenne and water to a sauce pan over high heat. Let boil. Add shrimp and stir. Lower heat and simmer for 3 minutes. Cover and turn off heat.

Serves 4

(2000)

"Gone in 60 Seconds" film starring Nicholas Cage and Angelina Jolie is an action packed thrill ride. If you love a sexy fast paced film, you will love this one. Our Chipotle Spicy Shrimp recipe is riding "shot-gun" with Nick and Angie. This appetizer is full of bold Chipotle favors with just the right amount of heat. Super fast to prepare, and they will be gone from your table in 60 seconds!

Quick & Easy Crab and Macaroni Salad

8 oz. container Crab Claw Meat - Drain (It's found in the refrigerated seafood section of your market.)
1/4 teaspoon Old Bay Seafood Seasoning

16 oz. Deli Macaroni Salad

2 hard boiled eggs, chopped

1 Tablespoon Jalapeno Peppers, finely chopped

1/4 teaspoon black pepper.

In a mixing bowl add Old Bay Seafood Seasoning to the crab and stir. Add macaroni salad, boiled eggs, Jalapeno Peppers, and black pepper. Mix gently. Serve immediately or refrigerate.

Optional, add to finished dish: chopped fresh parsley, dash paprika, lettuce and crackers

Serves 6

 (2004)

If anybody can appreciate the delicacies of the Sea, its SpongeBob Squares Pants. "SpongeBob Square Pants - The Movie" is fun for the young and not so young. Our Quick and Easy Crab and Macaroni Salad only takes minutes to prepare, and this favor combination is just right. SpongeBob works at Krusty Krab and our crab is his favorite!

Best Ever Hot Deviled Eggs

 

4 large eggs - hard boiled and cut in half lengthwise - add yolks to a mixing bowl

1/2 to 1 whole hot chili pepper (depending on how much heat you want), finely chopped - use your favorite,
I used a red Serrano Pepper

1 Tablespoon celery, finely chopped
1 teaspoon red onion, finely chopped
2 cooked bacon strips, finely chopped
4 Tablespoons Light Mayonnaise
1/2 teaspoon mustard
Dash of salt and black pepper

Add to the egg yolks, all the ingredients above, except the egg whites. Mix well. Fill the 8 hard boiled egg whites with about 1 Tablespoons of egg yolk filling. Be sure to use all your filling.

Serve immediately, or refrigerate.

Serves 4

(2010)

The just released horror/thriller film "Devil" is heating up the movie theaters right now.  A group of people are trapped in an elevator and the devil is among them. But, which one of these seemingly normal people is pure evil? Hey, you will have to see the film for that answer. Our Best Ever Hot Deviled Eggs will bring the heat and a devilishly delicious taste that will leave you, your family, and friends asking for more. Double or even triple this recipe, so you will have enough, and believe me they won't be around for long. "Devil" the film will bring the heat, but our Best Ever Hot Deviled Eggs are heavenly!

Video of Pizza Wontons

• 8 ounce(s) of Philadelphia Cream Cheese
• 1/3 cup(s) of pepperoni, chopped
• 1 tbsp. of fresh basil, chopped
• 2 tbsp. of black olives, chopped
• 1/4 cup(s) of cherry tomatoes, chopped
• 1/3 cup(s) of Mozzarella cheese
• 1 pinch of salt
• 2 pinches of black pepper
• 40 wonton wrappers
• 2/3 cup(s) of vegetable oil for frying
• 1 cup(s) of pizza sauce for dipping - serve warm
• 2 tbsp. of pizza seasoning
• 1 egg yolk whisked with 5 drops of water for egg wash

Steps

1. Add to a mixing bowl; Philadelphia Cream Cheese, pepperoni, basil, black olives, tomatoes, mozzarella cheese and pinches of salt and black pepper
2. Lay-out 20 wontons. Top with a second wonton and lay-out in a triangle shape.
3. Add 1 tablespoons of Philadelphia Cream Cheese mixture to middle of each wonton.
4. Close wontons by folding envelope style. Bring all four points to the middle. Press gently to close.
5. Brush each of the 20 wontons with egg wash.
6. Preheat vegetable oil in skillet over medium high heat.
7. Add about 5 wontons to the skillet
8. Cook about 30 seconds on each side. Just until lightly browned.
9. Place wontons on paper towel,
10. Serve with heated pizza sauce.

Padrino, is Italian for Godfather and "The Godfather Saga" is one of my all-time favorites! I hope you enjoy me being super silly doing my video for Pizza Wontons. It was so much fun to do, and these yummy bites of pizza are winners. The Godfather just offered you an appetizer you won't be able to refuse!

The Best Egg Rolls Ever!

Happy New Year!

3 oz. prosciutto ham, chopped

1 cup portabello mushrooms, cleaned and chopped

1/4 cup green onions, chopped

1-1/2 teaspoon Chili Garlic Sauce

1 Tablespoon soy sauce

1-1/2 cup bok choy, chopped

1 cup cooked white rice

1 Tablespoon olive oil

1 teaspoon corn starch

dash of salt

1/4 cup vegetable oil

8 egg roll wrappers

1 egg, beaten (for closing egg rolls)

Add olive oil to skillet. Add prosciutto ham and cook over medium high heat for 5 minutes. Add portabello mushrooms, green onions, chili garlic sauce, soy sauce, and bok choy. Stir and cook for 3 minutes. Remove from heat and drain. Add corn starch and stir. Add cooked rice and a dash of salt and stir. Set aside.

How to Make Egg Rolls:

Place egg roll skin in front of you to form a diamond shape. Add 4 tablespoons of mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg and roll up to seal.  Brush eggroll along all seams.

Add vegetable oil to skillet over medium heat. Cook each egg roll about 45 seconds on each side or until lightly golden. Drain on paper towels.

Serves 8.

Reel Good Recipes wants to thank everyone for their support of our recipes and films in 2009.  We look forward to posting lots of delicious recipes, special surprises, and contests in 2010. We are starting off the new year with a salute to Bruce Lee "the" Martial Arts Master. Please visit
http://www.brucelee.com/#

Our recipe for The Best Egg Rolls Ever are easy to make and fun to eat. Delicious egg rolls with a yummy surprise of Prociutto Ham that "kicks up" the flavor. This taste treat is dedicated to Bruce Lee's film "Fist of Fury."

Stuffed Mexican Poblano Peppers

2 large poblano peppers, sliced in half, lenghwise, seeds and vein removed (Please note, Poblano Peppers are mild)

Filling:
1/4 pound ground beef
2 garlic cloves, minced
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh cilantro, chopped
1/2 cup tomatoes, finely chopped
1/2 cup Avocado, chopped
1/3 cup cooked white rice
1 teaspoon onions, chopped
1/2 teaspoon season salt
1/4 teaspoon black pepper
1/2 jalapeno pepper, finely chopped

1/2 cup grated sharp cheddar cheese for topping

Preheat oven broiler. Place peppers in a baking dish and broil about 5 minutes or until charred. Remove the now loose skin with a knife (Careful, they're hot). Lightly salt. Set aside.

Cook the filling ingredients over medium high heat for 5 minutes, or until meat is no longer pink. Drain, set aside.

Preheat oven to 400 degrees. Fill each poblano pepper with cooked filling. Top with 1 -1/2 tablespoon of cheese. Let cook for 3 minutes in oven or until cheese melts.

Serves 4.

(2001)

"The Mexican" can be summed up in two words, Brad and Julia. Yes, these two mega superstars can do no wrong. This film doesn't take itself too seriously. Our stars are on an adventure through Mexico. Somewhere along their crazy ride, they sent Reel Good Recipes the inspiration for our recipe Stuffed Mexican Poblano Peppers. It's a beautiful appetizer with just the right favor combinations and is festive to the eyes. I recommend you put Brad and Julia's "The Mexican" in your DVD player and prepare our easy to make Stuffed Mexican Poblano Peppers. For a lazy weekend at home, they both will put a smile on your face.

Fiery and Fabulous Shrimp Wontons

Some Like It Hot (1959)

“Some Like It Hot” was innovative and ahead of its time when it was released in 1959. Tony Curtis and Jack Lemmon in drag, and Marilyn Monroe, the sex queen of her time and beyond are just as much fun to watch today. In the last scene a rich bachelor is pursuing Jack Lemon’s female persona (Josephine) and they are in a speed boat and Josephine turns to Mr. Rich and pulls the wig off and says “I’m a man,” Mr. Rich looks at him and says “Well nobody’s perfect.”

My recipe for Fiery and Fabulous Wontons brings the heat and spice just like the movie that inspired it “Some Like It Hot.” For people who aren’t afraid to feel the fire, this one’s for you. Make a batch for holidays or just because it’s Tuesday.

12 large raw shrimp

dashes of hot crushed red peppers

dashes of lemon pepper

dashes of season salt

1/3 cup Feta cheese, break pieces up
2 serrano or jalapeño hot peppers, chopped finely
¼ cup celery with leaves, chopped finely
¼ cup tomatoes, chopped finely
Dash of salt and pepper
30 wonton wrappers
1 egg slightly beaten
Pure vegetable oil for frying

Dip (optional):

3 tsp sour cream

3 tsp caesar salad dressing

1 Tbl lime juice

dash paparika

Mix dip ingredients, store in refrigerator.

Mash shrimp, add dashes of hot crushed red peppers, lemon pepper and season salt. Set aside.

Add cheese, hot peppers, celery, tomatoes, and dash of salt and pepper to a bowl and mix.
Place 2 wonton wrappers (on top of each other) in front of you in a triangle or diamond shape. Add 1 heaping teaspoon of cheese mixture and 1 heaping teaspoon of shrimp. Spread out evenly, but keep the ends free. Brush all sides with the egg. Start folding at the bottom first (like an envelope), then left and right sides, finally fold down top. Make sure wonton is secure. Repeat until you have 15 won tons.

Heat 3/4 cup oil in a small skillet over medium high heat. Cook no more than 3 at a time, about1-2 minutes on each side until lightly golden. Drain on paper towels.

Slice each one at an angle, yielding 30 pieces. Serve with dip, if desired. Serves 10.