We are still working hard to finish up our November batch of Dream Dinners. It means that grocery shopping has be pretty easy with just grabbing snacks and breakfast items. Last night, I sent Mike and Lola for a walk while I got started on dinner. I preheated the oven and prepped my pan by removing the lid and sticking it on a baking sheet, just to be safe. It was still lightly frozen so I knew I would have to check everything to make sure it had cooked through. I placed the bags of verde sauce and sour cream on top of the oven as it preheated to help them thaw faster. I cooked the chimichangas for 20 minutes uncovered and then pullled them out of the oven. Frustration set in because I had to flip them in the pan and I obviously did not spray the pan well when I made them. I put them back in the oven for another 20 minutes. With about 5 minutes left, I started working on the corn medley. I heated up a small skillet and added the butter/seasoning and corn, cooking until done. After the chimichangas had baked, I covered them with the green verde sauce. We made a mess scooping them out of the pan, but they still seemed tasty. I drizzled mine with sour cream and we were ready to eat. They were delicious and paired well with the corn. This was a gooey cheesy mess, but it was very tasty. In the future, I will try to do a better job spraying the pan and make sure I am wearing my patient pants when I am cooking this meal.

The New Austonian