Long time no posts! These are DELICIOUS! Thanks Amber and Leticia for the recipe, I was a HUGE fan! They are sweet with a little kick to it. This makes a lot, so you can half the recipe
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin1 pound chicken, cooked and shredded (or chicken breast/tender)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top
Amber added:
**Here is my addition: I didn't have any left over marinade, so I just added a bit of each of the marinade ingredients to the enchilada sauce and it worked!
My new addition:
I also added a can of cream of chicken soup to the meat mixture to make it a little more creamy (as if you needed the extra calories!) but it just helped so the meat didn't taste too dry. You could probably even get away with 1/2 a can and use the healthy version!
Monday, September 29, 2008
Wednesday, August 6, 2008
Bacon & Baked Potato Soup
This is super yummy and super easy!
Ingredients:
1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream
Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onions and sour cream.
Ingredients:
1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream
Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onions and sour cream.
Sunday, March 30, 2008
Fruit Triffle
Elizabeth made this for a baby shower, and I had been dying to make it ever since. And when I finally did, it was just as good as I remembered, so everyone needs to try this one it is delicious, light, and actually can be made pretty low fat!
1 can sweetened condensed milk (You can by the fat free stuff and it still tastes fine)
1 1/2 cup cold milk- combine and mix the two together in a bowl until smooth then add
1 large box of vanilla instant pudding mix (sugar free good)- mix well, it will set up like pudding.
Fold in 8oz of cool whip
Cake cut into squares (I use angel food, but you can do yellow, white, whatever)
Variety of fruit, strawberries, blueberries, kiwi, bananas, raspberries, etc
Start with a layer of cake on the bottom, then add a layer of the pudding mix and some berries. Repeat layers until you are at the top of the bowl. Then remember presentation is everything so save a little pudding and berries to make a pretty design on top (totally kidding about presentation everything, it is only about 85%)!
1 can sweetened condensed milk (You can by the fat free stuff and it still tastes fine)
1 1/2 cup cold milk- combine and mix the two together in a bowl until smooth then add
1 large box of vanilla instant pudding mix (sugar free good)- mix well, it will set up like pudding.
Fold in 8oz of cool whip
Cake cut into squares (I use angel food, but you can do yellow, white, whatever)
Variety of fruit, strawberries, blueberries, kiwi, bananas, raspberries, etc
Start with a layer of cake on the bottom, then add a layer of the pudding mix and some berries. Repeat layers until you are at the top of the bowl. Then remember presentation is everything so save a little pudding and berries to make a pretty design on top (totally kidding about presentation everything, it is only about 85%)!
Sunday, March 16, 2008
Lemon Pasta
I am not usually a huge lemon flavored fan, it is usually a little too much for me. That being said, this is so wonderful. It is light (in flavor not calories!) and you can't stop eating it!
1 box Pasta (I either use bowtie or Rotini)
2-3 boiled chicken breasts
Couple leaves of fresh basil chopped
Grape tomatoes
sliced and cooked zucchini
Sauce:
1 clove of garlic minced ( or 1 tsp of the prechopped stuff)
1 Tbs olive oil
1 small thing of heavy whipping cream
1 Tbs butter
Juice from 1 lemon
1/4 c. shredded Parmesan
Lemon zest if wanted
So you cook all of the above ingredients and combine in a bowl. To cook the sauce, saute the garlic in the olive oil for a couple of minutes then add the heavy whipping cream, turn the heat to low because you don't want the whipping cream boiling (makes it sour). Add butter and Parmesan and lemon zest and let it get warm. You want the cheese and butter melted, but again don't let it boil. Then pour over the Pasta and other ingredients, then add a little more shredded Parmesan and salt and pepper to taste. Yummy!
1 box Pasta (I either use bowtie or Rotini)
2-3 boiled chicken breasts
Couple leaves of fresh basil chopped
Grape tomatoes
sliced and cooked zucchini
Sauce:
1 clove of garlic minced ( or 1 tsp of the prechopped stuff)
1 Tbs olive oil
1 small thing of heavy whipping cream
1 Tbs butter
Juice from 1 lemon
1/4 c. shredded Parmesan
Lemon zest if wanted
So you cook all of the above ingredients and combine in a bowl. To cook the sauce, saute the garlic in the olive oil for a couple of minutes then add the heavy whipping cream, turn the heat to low because you don't want the whipping cream boiling (makes it sour). Add butter and Parmesan and lemon zest and let it get warm. You want the cheese and butter melted, but again don't let it boil. Then pour over the Pasta and other ingredients, then add a little more shredded Parmesan and salt and pepper to taste. Yummy!
Sunday, February 17, 2008
Pulled Pork Sandwiches
OK, it is a really busy time for Pork Roast recipes - I told Laura I would post this recipe for Pulled Pork Sandwiches.
Pork Roast (Boston Butt or shoulder pork roast are best) - 6 or 7 pounds
Pork Roast (Boston Butt or shoulder pork roast are best) - 6 or 7 pounds
Dry rub:
3 tablespoons coarsely ground black pepper
5 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper (you can leave this out if you don't want it spicy)
for a 7 lb roast, I cut it into 3 big pieces, then rubbed the rub on all the sides of it, then threw into the crock pot, poured a little bit of Worcestershire Sauce on low for 9 hours (overnight or all day), then put two forks into the crockpot and pulled all the roast into little shreds. When it is all pulled apart, pour a whole bottle of barbecue sauce over the whole thing and warm that up for about 30 minutes or as long as you want. Serve on buns/rolls.
This makes a lot - probably enough for 15-20 sandwiches (at least). I made this for a ward activity and it was a pretty big hit (I liked it anyway). I would say 3-4 people for each pound of meat - depending on how much they are planning on eating anyway.
Monday, February 4, 2008
Our version of Cafe Rio Pork
Well I know everyone has their version of Cafe Rio Pork, but this is pretty darn good and it is really easy so I told Michelle I would post it. . .
1 pork butt roast
Season with salt, pepper and a little Lawrys Seasoning. Add a cup or 2 of chicken broth and cook on low in a crock pot until it is literally falling apart as you try and get it out of the crock pot.
In a blender combine
1 1/2 cans of Coke
1 Cup sugar
the sauce from one can of Chipotle Pepper in Adobo sauce (the sauce is what you want, not the peppers, too spicy!)
1 tsp Cumin seed
1 tsp dry mustard
1 tsp minced garlic
Blend until it is all 1 consistency and mixed well.
Take pork out of the crock pot and shred. Get rid or the cooked juices and fat. Put the shredded pork back in the crock pot, add the sauce mixture and cook on low for another hour or two. Then you are done! easy and really good.
For a tip, it is hard to get the Adobo sauce out of the can, so I dunked the peppers in the coke to clean off the sauce and then threw away the peppers as I was done!
1 pork butt roast
Season with salt, pepper and a little Lawrys Seasoning. Add a cup or 2 of chicken broth and cook on low in a crock pot until it is literally falling apart as you try and get it out of the crock pot.
In a blender combine
1 1/2 cans of Coke
1 Cup sugar
the sauce from one can of Chipotle Pepper in Adobo sauce (the sauce is what you want, not the peppers, too spicy!)
1 tsp Cumin seed
1 tsp dry mustard
1 tsp minced garlic
Blend until it is all 1 consistency and mixed well.
Take pork out of the crock pot and shred. Get rid or the cooked juices and fat. Put the shredded pork back in the crock pot, add the sauce mixture and cook on low for another hour or two. Then you are done! easy and really good.
For a tip, it is hard to get the Adobo sauce out of the can, so I dunked the peppers in the coke to clean off the sauce and then threw away the peppers as I was done!
Friday, February 1, 2008
Salmon Burgers with Dill Mustard
1 ½ lbs. Skinless salmon filet cut into chunks (I use canned salmon)
2 Tbsp capers chopped
Grated peel of ½ lemon
1/3 cup finely chopped flat leaf parsley
2 tsp seafood seasoning (or just seasoning salt)
salt and pepper
1 Tbsp olive oil
¼ seedless cucumber, chopped or sliced thin
2 plum tomatoes chopped or sliced thin
½ small red onion, chopped or sliced thin
½ cup Dijon or Honey Mustard
3 Tablespoons fresh dill chopped
4 kaiser rolls
4 red-leaf lettuce leaves
Using a food processor, coarsely chop the salmon, transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties
Preheat the broiler. In a nonstick skillet, heat the olive oil over medium high heat. Add the patties and cook for 4 minutes on each side.
Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion (if chopped). In another small bowl, mix the mustard with the dill.
Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with the tomatoes, cucumbers and onions.
2 Tbsp capers chopped
Grated peel of ½ lemon
1/3 cup finely chopped flat leaf parsley
2 tsp seafood seasoning (or just seasoning salt)
salt and pepper
1 Tbsp olive oil
¼ seedless cucumber, chopped or sliced thin
2 plum tomatoes chopped or sliced thin
½ small red onion, chopped or sliced thin
½ cup Dijon or Honey Mustard
3 Tablespoons fresh dill chopped
4 kaiser rolls
4 red-leaf lettuce leaves
Using a food processor, coarsely chop the salmon, transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties
Preheat the broiler. In a nonstick skillet, heat the olive oil over medium high heat. Add the patties and cook for 4 minutes on each side.
Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion (if chopped). In another small bowl, mix the mustard with the dill.
Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with the tomatoes, cucumbers and onions.
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