Strawberry Cheesecake Chimichangas

A delicate yet simple Dessert that is great for gatherings:

What you need:

1 package of cream chease

1 cup of sour cream

1/4 cup of sugar

2 cups of fresh strawberries- hulled and halved

12 small flour tortillas

brown sugar

cinnamon

oil for frying

Step 1

Mix cream cheese, sour cream, sugar, 1 cup of strawberries in a standing mixer.  About 2 minutes and until smooth.

In a separate bowl combine brown sugar and cinnamon and set aside.

Step 2

Place strawberry cream cheese mixture on one side of a tortilla and roll.  As you roll half way, fold in sides as if you were making a burrito.  Try not to over fill otherwise you will have the mixture ooze out of the sides.

Once rolled, to keep in intact- use a toothpicks to hold everything in place

Step 3

Heat oil on medium high heat in a small sauce pan.  Make sure to cover the entire bottom of the saucepan and then some  (about 2 inches). Once hot (and I mean hot and bubbly) begin to fry. I tend to get excited and rush and end up with soggy chimichangas.  I timed its to about 2 minutes on one side and 1 1/2  on the other.  Once browned throughout.

Step 4

Let cool for a couple of minutes.  Carefully roll your fried chimichanga in the sugar mixture and place on a cookie sheet to dry and cool off

Step 5

Dress with the remaining strawberries.

Step 6

Remove toothpicks and Enjoy!

Let me know what you think!

Classic Cold Brew

A lot has changed over the past couple of weeks to where a new household routine has developed.  I recently started a new job with a new commute with a new vibe.  The seasons are changing from cold to hot in just days, just like my life style.  I was a night owl, who woke up 15 minutes before needing to be out the door, rushing to get dressed, grab a banana and get to work in such a sour mood.  I got jealous of coworkers and friends telling me how productive they were in the mornings, with their routines including, going to the gym, making breakfast, showering,  getting ready and making a cup of coffee and catching up on current events.

So, I took matters in my own hands.  I am slowly acclimating myself to being better for my standards.  I am they type of person that needs to ease into a habit.  So naturally, I start my week off with a French pressed Cup of Joe.  However, with it being nearly 80 degrees outside, I prefer a cold blend coffee.  Cold brewing coffee is very easy, although you should factor in time.  When I say start you week off right, I literally mean start on Sunday because the brewing process takes about 12 hours. I know you are probably thinking that you why not just use your Keurig/ standard coffee maker and press a button.  Trust me, this is a great change in taste.  Also another perk is that, one brew lasts me the entire week.  Keep in mind I drink about 2/3 cups a day.

Recipe/ Ingredients

6 tbsp coarsely ground coffee of your choice

1 tsp cinnamon

1/2 tsp nutmeg

3 cups of water

1 French Press

Step 1:  Mix all your dry ingredients (in your French Press)

Step 2:  Add water

Step 3:  Place in refrigerator over night-  be sure to not press the coffee yet.

Step 4:  Wake up and Press your coffee.

Step 5:  Pour the Cold Brew into a drinking container- (I usually pour over Ice)

Step 6:  Add your cream and sugar- optional  & Enjoy

Let me know what you think!

Greek Quinoa Salad

I love cooking, especially creative vegetarian meals.  Being married to someone that has to have "meat" with every meal, can be quite challenging to come up with vegetarian entrees that Michael would enjoy, especially with quinoa.  However last night, Michael was at his monthly Poker Game, so I could make ANYTHING!

So I made a Greek Quinoa Salad.  This easy, protein heavy, meal simply hits the spot with all its flavors.

Recipe follows:

Greek Quinoa Salad

1 serving of cooked quinoa

handful of baby kale

handful of diced cucumbers

handful of halved cherry tomatoes

a couple of rings of onions

1/3 can of chickpeas- drained and rinsed

1/4 cup of feta cheese

3 tbsp of lemon juice/ or a vinaigrette

2 tbsp of olive oil

1/2 tsp garlic

1/2 tsp oregano

Place the kale as your bottom layer.  Next, mix all the ingredients thoroughly and spoon desire amount on top of the kale.  Voila!

I made twice the amount so I could have some for lunch.

Enjoy!