Baked Chicken and Rice Chimichangas

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4
Yield: 4 Chimichangas


1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Optional Toppings:
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges


Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2
Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.

Step 3
Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.

Step 4
Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

Step 5
Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Cajun Shrimp and Sausage Vegetable Skillet a delicious vacation meal for Pensacola Beach Florida​

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Serving: 6
 Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal                                                                                                      packed with awesome cajun flavor with shrimp, sausage, and summer veggies.                                                                                                  This makes a great low carb meal and is also great for meal prep!


1 pound large shrimp peeled and deveined
14 ounce pork or chicken sausage sliced
2 medium sized zucchini sliced
2 medium sized yellow squash sliced
1/2 bunch asparagus sliced into thirds
2 red bell pepper chopped into chunks
Salt and Pepper
2 Tablespoons olive oil
2 Tablespoons Cajun Seasoning


In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.

Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.

Garnish with fresh parsley if desired and serve immediately.

​Cinnamon Roll French Toast Casserole

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8
Yield: 1 9x13 inch casserole

Ingredient Checklist
1 (12.4 ounce) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 tablespoon Butter, without salt
3 large Egg, whole, raw, fresh
¼ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
1 teaspoon Vanilla extract
1 teaspoon maple flavored extract
1 teaspoon Spices, cinnamon, ground


Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.

Step 2
Cut each cinnamon roll into 8 pieces and put into the prepared pan.

Step 3
Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.

Step 4
Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

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​Grits a Ya Ya  ​is a world renown local dish from The Fish House Pensacola Florida

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6
Yield: 6 servings


3 ½ cups chicken stock
¾ cup old fashioned grits
¼ cup heavy cream, plus more as needed
1 cup shredded smoked Gouda cheese, or more to taste
¼ cup butter
8 slices bacon, chopped
3 tablespoons butter
1 tablespoon minced shallot
1 tablespoon minced garlic
1 splash white wine
1 pound jumbo shrimp, peeled and deveined
2 cups chopped spinach
1 cup chopped portobello mushrooms
¼ cup sliced green onions
2 cups heavy cream
1 dash hot pepper sauce, or to taste
1 pinch salt and ground black pepper to taste


Step 1
Bring the chicken stock to a boil in a saucepan over high heat.

Step 2
Slowly pour the grits into the stock while stirring constantly.

Step 3
Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.

Step 4
Stir in 1/4 cup heavy cream to thin the grits.

Step 5
Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.

Step 6
While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.

Step 7
Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.

Step 8
Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.

Step 9
Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.

Step 10
Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

Step 11
Remove the shrimp with a slotted spoon.

Step 12
Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.

Step 13
Season with hot sauce, salt, and pepper.

Step 14
Return the shrimp to the skillet to heat through.

Step 15
Serve shrimp and sauce over the prepared grits.