All Over the World...and Yummy Recipes

Google Chat has become a favorite Sunday event at our house.  This is how we talk to McKay in China, Brooke and Whit in South Jordan, Ty and Nat in Indiana, and we Skype Kira from Italy or where  ever she happens to be at the time.  Dallin comes over  when he can and we all talk together.  It has been really really nice to be able to see and talk to each other and I really appreciate being able to watch my grand kids grow and change. 
Speaking of China...we went to the BYU Physical Sciences Graduate Opening Social.  There are students from all over the world and they bring food from their countries...we ate curry from India and China, planteens with salsa from Colombia, had candy from Japan, and Kentucky Fried chicken from good ole USA.  I couldn't stop trying all the good food and really enjoyed meeting the graduate students.  We took a salad with lots of veggies from our garden.  It was yummy so I thought I would share some of my favorite recipes from this summer since Natalie requested one. 

Salt Lake Tortellini Salad
1 large pkg frozen Cheese tortellini
1 C cooked and cooled broccoli ( I didn't cook it the second time...like it raw)
4 oz fresh Parmesan cheese, grated
1 6 ox can olives, cut in half
1  13oz artichoke hearts, drained
1 can red kidney beans and garbanzo beans, drained and rinsed.
1/2 red onion, thinly sliced
1/4 lb. Salami cut in strips ( I used pepperoni)
1 pt. cherry tomatoes cut in half ( I just cubed tomatoes and drained them a little)
1 l6 oz bottle Cheese Garlic Salad Dressing
1 avocado, chopped ( optional)
Prepare Tortellini and broccoli. Add rest of ingred. in a large bowl with desired amount of salad dressing.  Add avocado just before serving.

Baked Chicken Chimichangas...so yummy!
2 1/2 C chicken, cooked and shredded
2 T olive oil
1/2 C onion, chopped
2 garlic cloves, minced
1/2 T chili powder
16 oz. salsa
1/2 t cumin, ground
1/2 t cinnamon
pinch of salt
6-10 inch flour tortillas, nice flexible ones ( warm up if necessary)
1 C refried beans
Olive oil for basting
Sour Cream Guacamole

In large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, cumin and cinnamon.  Stir in shredded chicken.  Let cool.  Heat oven to 450.  Grease rimmed 15x10 baking pan.  Working with one tortilla at a time, spoon a heaping T of beans down center of each tortilla.  Top with a scant 1/2 C of the chicken mixture.  Fold up the bottom, top and sides of tortilla.  Place chimichangas in greased baking pan, seam side down,  Brush all sides with the oil and bake for 20 min. 

Chocolate Chip Zucchini Cupcakes

1 box chocolate cake mix

3 eggs

½ C oil

1 C grated zucchini

1 t vanilla extract

1 C chocolate chips

Mix together all ingredients until well combined.  Pour into paper cupcake liners and fill ¾ full.

Bake at 350 degrees for 15-18 min. or until cake springs back when touched.  Cool on wire rack.