Honey Lime Chicken Enchiladas

I received this delicious recipe from a friend of mine:

Honey Lime Chicken Enchiladas

1/3 cup of honey
1/4 cup lime juice
2 tsp to 1 tbsp chili powder
1/2 tsp garlic powder
1lb chicken, cooked and shredded
12 corn tortillas
2 cups mexican cheese blend- shredded
1 14oz can of green enchilada sauce (medium)
3/4 cup heavy cream
1tbsp chopped cilantro- to garnish

Preheat oven to 350 degrees. Place cooked chicken in medium bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and garlic. Whisk together to combine. Pour mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas (30min or up to 1 hour in fridge). Heat a large griddle to about 350 degrees. Heat tortillas on each side and until they are warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them warm. Spray the sides and bottom of a 9x13 dish with cooking spray. In a medium bowl combine the enchilada sauce and heavy cream. Spread about 1/2 cup of mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2tbsp) of chicken mixture on the center of each tortilla. Cover the chicken with a large tbsp. of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each. You will use about 1 1/2 cups of cheese for the filling and set the remainder aside for topping the enchiladas in pan. Pour the rest of cream and enchilada sauce over enchiladas in pan. Sprinkle with remaining cheese. Bake for 30 to 35 minutes - until cheese is melted and bubbly and starting to brown a little. Serve with sour cream, black beans, rice or green salad. I top the enchiladas with the cilantro when they come out of the oven.

Enchiladas

This is the way my mom made enchiladas when I was growing up. In fact, I always requested these on my birthday! My mom made them with ground beef, though this recipe calls for just cheese.

Enchiladas

2 10 1/2-ounce cans undiluted consommé
1 8-ounce can tomato sauce
1 tablespoon sugar
4 tablespoons chili powder
1/2 ounce baking chocolate
1 teaspoon peanut butter
1/2 teaspoon cumin
1 cup lard or corn oil
18 tortillas (homemade or purchased)
1 1/2 cups grated cheese
1/2 cup grated onion
Shredded lettuce

Combine consommé, tomato sauce, sugar, chili powder, chocolate, peanut butter, and cumin; allow sauce to simmer while tortillas are being prepared. Heat 1 cup lard or corn oil. Sauté each tortilla separately in the hot fat; do not allow tortillas to become crisp. Drain on paper towel. Dip each into the sauce; add one tablespoon grated cheese and 1/2 teaspoon onion. Roll the tortilla around the filling and place in a baking dish. Cover the enchiladas with more sauce and bake in a warm oven (300° F.) until thoroughly heated. Serve with shredded lettuce. Place remaining sauce on the table for those who desire it.

Tomato Bread

Tomato Bread (Photo coming soon)

1 pkg. (10 oz) refrigerated pizza crust OR homemade pizza crust
2 cups shredded mozzarella cheese, divided
1/4 cup grated fresh parmesan cheese
2/3 cup mayonnaise
2 tablespoons chopped fresh basil (you can used dried basil too)
1 garlic clove, minced
4 plum tomatoes, sliced

Preheat oven to 375. Roll pizza crust onto baking sheet. Sprinkle crust with 1 cup of the mozzarella cheese. In a bowl combine parmesan cheese, remaining mozzarella cheese, mayonnaise, basil and garlic. Mix well. Place sliced tomatoes evenly on top of pizza crust. Drop spoonfulls of cheese/mayo mixture evenly on top of tomatoes and gently spread across tomatoes. Bake for 15-20 minutes or until golden and bubbly. Cut into squares and serve immediately.

Lindie's Chili

I got this recipe from my cousin and can't wait to try it!

Lindie's Chili

1 can (20 oz) tomato sauce
1 can (28 oz) peeled/diced tomatoes
1 cup diced onion
1 1/2 teaspoons Italian seasoning
1/2 lb of bacon
1 1/2 lbs lean ground beef
1 1/2 lbs spicy sausage
1/2 bottle hickory smoke BBQ sauce
1/4 cup chili powder
2 cans kidney beans undrained
2 squares unsweetened chocolate chopped (I don’t chop mine every time. If you toss it in, it should melt just fine.)

1. In a large pot over medium heat, combine tomato sauce, tomatoes, onion & Italian Seasoning.
2. In a large skillet over medium heat, cook bacon until slightly crisp. Drain & stir into pot.
3. In the same skillet over medium heat, cook sausage over medium heat until brown. Drain & stir into pot.
4. In the same skillet over medium heat, cook beef until brown. Drain & stir into the pot.
5. Stir the barbecue & chili powder into the pot; taste & adjust seasonings. Stir in the kidney beans & chocolate & simmer until flavors are well blended.
Serve.

Sweet Corn Muffins

Goes great with Chili!

Sweet Corn Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk (I use whole milk in all of my cooking.)
2 large eggs, lightly beaten
1/3 cup canola oil
3 tbsp. butter, melted

Preheat oven to 350 degrees F. Grease or line 18-20 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine mil, eggs, oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into muffin cups filling 2/3 full. Bake for 18 to 20 minutes. Cool on wire rack for 5 minutes before serving.

Chili

This is how my children like their chili (no chunky tomatoes or onions):

Chili

1 lb. ground beef, browned (can use ground turkey)
1 15 oz. can black beans, drained
1 15 oz. can tomato sauce
1/2 can water (just fill up half the used tomato sauce can)
1/2 - 1 tbsp. chili powder
1 tsp. cumin
1/4 - 1/2 tsp. garlic powder
1/2 - 1 tsp. onion powder
1 tbsp. BBQ sauce (optional)
1/2 - 1 cup frozen corn (optional)

Mix all ingredients in slow-cooker (crockpot) and cook on high for 4 hours, stirring occasionally, or on low for 8 hours, stirring occasionally. Serve with grated cheddar (or Monterey Jack) cheese and/or sour cream, or whatever toppings your family likes.

I always make sweet corn muffins or homemade biscuits to go with ours.

Vietnamese Honey-Roasted Chicken

This is a family favorite!

Vietnamese Honey-Roasted Chicken

Marinade 1

2 tsp. pepper
2 tsp. salt
2 tbsp. sugar
2 tsp. sesame oil

Marinade 2 (I often double this marinade.)

3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. lime juice
1 tsp. sesame oil

Combine marinade 1 ingredients. Rub onto the outside and inside of whole chicken. Let sit one hour in marinade.

Set chicken in baking dish. Combine marinade 2. Pour half of marinade 2 over chicken and inside. Place in oven at 375 degrees F. Baste chicken with the remaining marinade every 15 minutes until done (about an hour or so). Cut the chicken up and assemble on a serving platter. Serve with jasmine rice and sliced cucumbers. The leftover pan drippings can be used as a sauce over the rice.

(I have used this recipe on a turkey before--just make sure you double or triple the marinades.)

Cincere Lee's Pasta Salad

I received this recipe from my very good friend, Cincere Lee and it is the BEST pasta salad ever!

Cincere Lee's Pasta Salad

Dressing:
3/4 cup olive oil
1/2 cup vinegar
3 cloves garlic
2 teaspoons dijon mustard
1/2 cup freshly grated parmesan cheese
1 tablespoon parsley

Blend all ingredients in blender or food processor (you can make this ahead and refrigerate, if desired).

Cook 1 pound of pasta (I use bow tie) according to directions on box. Drain. Add pasta to a bowl and add some of the dressing, toss. It is best if the pasta is marinated and cooled in the fridge for a few hours before serving.

Salad:

bunch of spinach leaves, chopped
head of ice berg lettuce, chopped
Head of green leaf lettuce, chopped
3 tomatoes
1 bunch green onions, diced
1 cup feta cheese
1 cucumber, thinly sliced
1 cup craisins
1 cup nuts (I used chopped almonds)

Toss together with remaining dressing (use as much or as little of the dressing as you prefer) and marinated pasta. Serve immediately. (You can add cooked, cubed chicken to make it heartier.)

Corn Salsa

I received this recipe from a book club friend. It is delicious!

Charise's Corn Salsa

1 can white shoe peg corn , drained
1 can blackeye peas, rinsed and drained
1 red pepper, diced
1 green pepper, diced
6 roma tomatoes, diced
1 bunch cilantro, chopped
3 jalepeno peppers, seeded and minced
1 bunch green onions, diced
4-6 ounces zesty Italian dressing
2 avocados, cubed
3 gloves garlic, minced
1/2 tsp. cumin

Mix together. Serve with tortilla chips.

Chocolate Pudding Dessert

As a child, this was my very favorite dessert. My mom always let us choose our birthday dessert and I remember many a birthday where this was chosen by me or one of my siblings.

Chocolate Pudding Dessert

1 Lg. package Cook & Serve (not instant!) chocolate pudding
1 Sm. package Cook & Serve (not instant!) chocolate pudding

Follow directions on package to cook pudding. Set aside (I often cook my pudding the day before and leave it in the fridge overnight).

For the crust:

Preheat oven to 325 degrees F. Mix together ...

2 cups flour
1 cup butter
1.5 cup chopped nuts (I use pecans.)

and press combined ingredients into a 9 X 13 pan, pressing down firmly. Bake for 30 minutes. Let cool when finished.

Mix together one 8 oz. package of cream cheese (at room temperature) and 1 cup of powdered sugar. Fold into 12 oz of Cool Whip (I actually make my own homemade whip cream--it tastes a lot better). Add in layers with the pudding over the crust--cream cheese mixture first. Once all the layers are added, swirl the layers together with a spatula and then smooth out the top. Place in refrigerator until ready to serve (best if cooled for several hours).

Frozen Raspberry Mousse

This is my husband's absolute favorite dessert. He asks for it on his birthday every year.

Frozen Raspberry Mousse

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts (I use pecans.)
1/2 cup melted butter

Combine by stirring with wooden spoon. Spread into a baking pan (do not press down) and cook in a 350 degree F oven for 20 minutes. Remove and set aside.

3 egg whites
2/3 cup granulated sugar
1 pkg. frozen raspberries
2 tbsp. lemon juice
1 cup whipping cream, whipped

Combine in a LARGE bowl (the ingredients will make a huge mess). Beat until peaks (very frothy). Fold in whipped cream.

In a 9 X 13 baking pan, press 2/3 of crumb (flour/nuts) mixture. Spread fruit on top and smooth out evenly. Sprinkle remaining crumb mixture on top. Put plastic wrap and/or tin foil over top and freeze at least 3-4 hours before serving.

Orange Roll Photo

Here is a photo of the best orange rolls you'll ever eat!

Greek Chicken Photos

I finally uploaded two photos of my Greek Chicken recipe. It is so yummy. Now you have to give it a try! ;-)

Caryl's Crab Dip

This is a recipe from Tim's Aunt Caryl, who never forgot our kids' birthdays and always sent a card. She was a lovely lovely woman who battled cancer for many years and then passed away last year. She had a lot of yummy recipes.

Caryl's Crab Dip

1 cup of mayonnaise
1 can of sliced water chestnuts
2 cans of crab (rinse & drain)
1 tsp. soy sauce
2 green onions (sliced thin)

Mix all ingredients and chill. Serve with crackers and/or vegetables.

Vietnamese Spring Rolls

Our family love these! They are absolutely delicious!

Vietnamese Spring Rolls

You will need the following ingredients (mostly found at an Asian grocery store) ...

rice paper wrappers
rice noodles (thin ones)
raw shrimp (1-2 pounds, peeled and de-veined)
butter and garlic (to cook the shrimp in)
fresh basil
fresh mint

First you get a pot of boiling water and add the rice noodles, stirring them quickly. Cook for a couple of minutes, until soft, and then pour into strainer/colander to drain. Rinse cold water over noodles to stop the cooking process. Set aside in a bowl.



In a pan add butter (tonight we used 3 lbs of shrimp and 1/2 cup of butter), garlic and shrimp. Cook until shrimp is pink, stirring frequently.



Wash mint and basil leaves well and set aside.



Get a large bowl of warm/hot water. Take 3 or 4 rice paper wrappers and add to water. They will only need a minute or so to get pliable.



(These are the wrappers we buy.)



(This is what they look like before you put them in the water.)



(And here is what they look like in the water.)

Now you are ready to assemble your spring roll.



Take a rice paper wrapper and spread it out gently on a plate. Add a little bit of the rice noodles (maybe between 1/8 - 1/4 of a cup per wrapper).



Add desired amount of mint and basil leaves (1-2 of each) and 3 shrimp.



Then you will roll it up like a burrito--bring one side in and then the other; then put one end in and roll tightly (but gently) to the other end. It should look like a little burrito or egg roll. This part is tricky business and mine never look that great. However, they are delicious.



We dip ours in a sweet chili sauce that we buy at the Asian market. We have also used Nuoc Mam or Nuoc Cham. At a Thai restaurant we frequent, they use a sweet, spicy peanut sauce, which is also quite yummy.

Tuna Sandwich

This is how we make tuna sandwiches at our house:

Tuna Sandwich

7 oz. can white albacore tuna (drained)
1/3 - 1/2 cup Best Foods Mayonnaise
1/4 - 1/3 cup grated cheddar cheese
1/4 teaspoon pepper
dash of onion powder
dash of garlic powder

Mix altogether and spread onto your favorite bread.

Shotgun Cake

When I was growing up, my mom made this cake occasionally. I loved it. It is like a poppy-seed pound cake. But what I loved the most, was its name.

Shotgun Cake

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup canola oil
12-13 fluid oz. evaporated milk
1/4 cup poppy seeds

Preheat oven to 350 degrees F. In a large bowl mix flour, baking soda, salt, and sugar. Add eggs, vanilla, oil and evaporated milk. Mix well. Add poppy seeds and blend them into batter well. Pour into greased bundt pan and bake for 1 hour. Cool 10 minutes in pan, then remove to wire rack.

Vicki's Brownies

My friend Vicki shared these yummy brownies on her food blog and I am posting the link here, so I can find the recipe easily next time I make them.

Brownies From Scratch



(These were what mine turned out like. I added pecans and white chocolate chips. They are super yummy.)

Street Tacos

Our family loves to drive to downtown Salt Lake and get tacos from a street stand. They are delicious. The other night I had quite a bit of leftover pork roast and decided to try to make street tacos with it. They turned out wonderful!

Street Tacos

The day before you want to make street tacos, put a pork roast (I used a 4-5 pound pork butt roast) into a crock-pot/slow-cooker. Add water (2-3 cups or so), salt, pepper, garlic powder and onion powder. Put it on high for 6 or 8 hours. I actually ended up cooking mine on high (kept re-setting it) from about 9 am until about 7 pm. It is so tender this way. Make sure there is always some water in with the roast. Add more as needed. Once it is finished cooking, remove roast from the water, de-bone it if needed and put it in a container and into the refrigerator.

When you are ready to make street tacos, you will cut up the roast (easier to do when cold) into smallish pieces (it actually looks like shredded pork). In a heavy skillet or electric skillet, you will add a generous amount of canola oil (like 1/2 a cup or so for a 3 lb roast). Cook on medium to high heat, stirring frequently so all of the meat is heated through and some pieces get slightly crispy. Keep warm.

On a griddle, lightly brushed with canola oil, heat up corn tortillas (between 300-350 degrees). You will want to flip them after about 2-3 minutes.



To assemble: take a corn tortilla, add pork, shredded green cabbage, fresh salsa (or chopped onions), and cilantro. Squeeze a little lime juice over taco. You can also add chopped radishes and/or guacamole. Delicious!

Mississippi Mud

My mother-in-law introduced me to this delicious cake that she has made for her family for many years. It is so moist and incredible.

Mississippi Mud

Melt 2 sticks of butter (1 cup) in a medium sauce pan. Add 1 cup of water and bring to a boil. In a large bowl, mix 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon baking soda, 4 tablespoons cocoa powder, and 1/2 teaspoon of cinnamon. Add butter/water mixture to dry ingredients and beat slightly. Add 2 eggs, 1/2 cup buttermilk and 1 teaspoon vanilla. Beat well. Bake in greased and floured 17" jelly roll pan at 350 degrees F for 25-30 minutes.

Frosting

Melt 1/2 cup butter (1 stick). Add 2 tablespoons cocoa powder and stir. Add 6 tablespoons milk and 1 cup of small marshmallows. Stir well and cook slowly until completely melted and smooth. Add up to 1 pound of powdered sugar (you want a fairly runny consistency) and mix well. If desired, add a cup or so of chopped walnuts or pecans to frosting. Pour frosting over warm cake while frosting is still hot.