Honey Lime Chicken Enchiladas

I really hate sourcream enchiladas, so I've been searching for an alternative. I found this on the 61st Ward Wives site and made some changes. It's completely different from what you'd expect in a homemade enchilada, but it's absolutely delicious. Even dairy boy himself gave it a thumbs up. It would also be good on a salad with some torilla chips on top.

Honey Lime Chicken Enchiladas
9 TBS honey
7 TBS lime juice
1-1/2 TBS chili powder (to taste depending on how much kick you want)
1/2 t. cumin
1 clove garlic, crushed
1 lb. chicken, cooked and shredded (2-3 large breasts)
1 can black beans, drained and rinsed.
1 can corn, drained and rinsed.
4-6 flour tortillas (I use Smart & Delicious high fiber tortillas. They are only 50 calories and taste better than other wheat tortillas I've sampled).
monterey jack cheese, shredded
16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic, and cumin together and toss with chicken. Let it marinade for a few minutes before adding corn, beans, and cheese (I don't really think it needs cheese. I probably added a very small handful, but it's not necessary unless you have calories to spare). Mix well. 2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.3. Fill tortillas with chicken and cheese and put in pan. 4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.5. Bake at 350 for 30 minutes until brown/crispy on top.

Artichoke Chicken

I really liked this recipe. It is quite easy as well. Patrick just thought it was "OK" but I think he is prejudiced against fat free ingredients. I served it over rice with a side of roasted asparagus.

From all recipes with modifications.
Artichoke Chicken
Ingredients
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (fat free)
1 clove garlic, crushed
pepper to taste.
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CITRUS SALAD

Dressing:

1/3 cup oil (I use olive)

Juice of 2 limes

2 Tbsp orange juice

2 Tbsp sugar

Zest from 2 limes

Zest from 1 orange

Salad:

8 Cups torn lettuce (I use romaine)

1/4 red onion, finely chopped

Strawberries

1 large orange

3-4 kiwis

1/2 cup pomegranite

1/4 cup dries cranberries or golden raisins

Combine ingredients, add salad dressing and toss until well distributed.

WHITE CHILI

*this serves 12, you may want to half it

4 cans of white beans

2 cans of white corn

2 small cans green chilis

3 cups chicken broth

1 chicken boullion cube

4 cup cubed chicken, cooked

2 medium chopped onions

1 TBSP oregano

1 TBSP garlic powder

2 TBSP ground cumin

24 oz sour cream

4 C. Monterey jack cheese

Sautee onions. Mix everything together except the sour cream and the Monterey jack cheese. Cook for 30 minutes. Add sour cream. Cook another 15 minutes. Top with Monterey jack cheese.

COCONUT CREAM PIE

1 ½ cups half-and-half

2 eggs

¾ cup white sugar

1/3 cup corn starch

¼ tsp salt

1 cup flaked coconut

1 tsp vanilla extract

1 - 9 inch pie shell, baked

1 ½ cups coconut milk

½ cup toasted coconut

In a medium saucepan, combine half-and-half, eggs, sugar, corn starch, coconut milk and salt. Bring to a boil, stirring constantly (otherwise eggs will clump). Once thickened, remove from heat and stir in flaked coconut and vanilla. Pour into pie shell and chill. Top with whipped cream and toasted coconut.

PIE CRUST

1 cup flour

1/4 teaspoon salt

½ cup butter flavored crisco

1/4 cup COLD water

Mix flour and salt. Cut in crisco with a rubber spatula (make sure all the flour is mixed in, should be in small clumps). Stir in water with a fork all at once. Shape into a rectangle and roll out. Makes 1 pie crust, double if top needed. Bake according to pie directions or if it is a cold pie prick bottom with fork and bake at 425 degrees for 6-7 minutes.

PUMPKIN BARS

4 eggs
1-2/3 c. sugar
1 c. oil
1-15 oz can pumpkin
1 t. salt
2 c. flour
2 t. cinnamon
2 t. baking powder
1 t. soda

Mix eggs, sugar, oil and pumpkin together until light and fluffy. Mix dry ingredients and add to mix. Beat well. Pour into 15X10 pan and bake at 350 for 25-30 min. Frost when completely cool.

Cream Cheese Frosting
1- 3 oz pkg cream cheese
1/2 c. softened butter
1 t. vanilla
2 c. powdered sugar.

Cream butter and cream cheese. Add vanilla and powdered sugar. Beat until smooth.

would someone post the recipe for pumpkin bars?

BEST EVER COCONUT HOT CHOCOLATE

This is the best hot chocolate I've ever consumed in my life. This recipe serves two.

2 cups milk

1/4 cup unsweetened coconut milk

2.5 tbsp sweetened condensed milk

2 tbsp unsweetened cocoa powder

1/2 tsp vanilla

I add all ingredients in my cocoa latte machine (definitely worth the $20 at walmart) and let it mix and heat up, then serve with mini mallows. If you are unfortunate enough not to have this clever contraption I am certain this could be made on the stove.

Also, if you like your hot chocolate sweeter I suggest adding more sweetened condensed milk, but you can always test taste and adjust as needed.

Jerk Chicken with Coconut and Pineapple

This recipe is similar to MB's pineapple fajitas, with the addition of pineapple juice, coconut, brown sugar and served over rice.  yum! 

2 skinless, boneless chicken breast halves, cubed

1 (20 oz) can pineapple chunks 

1/3 cup shredded coconut

1 1/2 tablespoons brown sugar

jerk seasoning

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes

desired vegetables - I like to use green and red peppers, onions cut in chunks and mushrooms

olive oil

salt and pepper to taste

brown rice

Season chicken with jerk seasoning and saute in olive oil.  Stir in the pineapple and its juice, coconut, brown sugar, cinnamon and red pepper flakes (I add more jerk seasoning as well).  Add desired veggies; reduce heat to low and simmer.  Serve over rice.

Chicken Milano

I got this recipe on allrecipes.com and made some adjustments.  It is extra delicious.  

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

3/4 cup chicken broth

1 cup heavy cream

1 pound skinless, boneless chicken breast halves

olive oil

2 tablespoons fresh basil, chopped

8 ounces pasta (of choice)

In a saucepan over low heat, melt butter; add garlic, tomatoes and chicken broth.  Increase to medium heat and bring to a boil.  Reduce heat and simmer, uncovered, for about 10 minutes. Add the cream and bring to a boil, stirring.  Simmer over medium heat until the sauce is thick enough to coat the back of a spoon (this takes about 10 minutes).

Meanwhile, bring a pot of water to boil, add pasta and cook until al dente; drain.

Season the chicken with salt and pepper and saute in olive oil.  Transfer to a plate, cut into diagonal slices; cover and keep warm.

Transfer the pasta to serving plates, top with chicken and coat with sauce; serve (I topped it all with parmesan cheese).  

Cafe Rio Pork, Revised

I read on one recipe blog that the addition of Coke/Dr. Pepper doesn't add much to the flavor but serves as a meat tenderizer. I haven't tried the recipe without it, but it always seemed to be an odd addition. For more Cafe Rio cheats, visit THIS post.

Sweet Pork
3-4 lbs. Pork Butt/Shoulder
2- 10 oz. Mild Red Enchilada Sauce (use med or hot if you want more spice)
1 can Coke or Dr. Pepper
1 tsp. Salt
1 clove garlic, crushed
1 t. cumin
2 t. chili powder
1 t. cayenne pepper
2 c. Brown Sugar
1 can chicken broth (to cook pork in)


Cook Pork in crock pot for 4-6 hours, in chicken broth. Drain water, shred pork, mix the rest of the ingredients, cook another 1-2 hours in crock pot. Serve a top tortillas with cheese, salsa, romaine lettuce, guacomole and cilantro lime dressing (below).
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Cilantro Lime Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno, seeded (I use 1/2)

Make ranch dressing according to package directions (I use fat free ingredients to cut calories-- still delicious). In a blender or food processor whirl together the tomatillos, cilantro and jalapeno. Now add the garlic and lime juice to your blended mix. Blend again. Combine with ranch dressing and enjoy.

Banana Bars

Yes, there was a sale on ripe bananas at Walmart. I can't pass up a good deal. This is one of our very favorite desserts. It's a great way to use your brown bananas!

2 c. flour
2 t. baking powder
1/2 t. salt
2/3 c. butter
2/3 c. sugar
2/3 c. packed brown sugar
1 t. vanilla
1 egg
1 c. mashed ripe bananas
1 c. semi-sweet chocolate chips

Cream butter and sugars, add egg, then flour, salt, baking powder and mix well with beaters. Add bananas and chocolate chips. Bake in an 9X11 pan at 350 for 20-25 min.

Banana Bread

This recipe is my mom's and is superior to all others I've tasted.

1 c. sugar
1/2 c. vegetable oil
2 eggs
2 c. flour
1 t. soda
1/4 t. salt
3 large mashed bananas (ripe)
pecans or walnuts

Mix ingredients by hand. Add nuts (whole, not chopped) and stir well. Pour into a greased long loaf pan (or two regular sized loaf pans-- otherwise it will not cook through). Bake 45-60 min at 350.

Cashew Chicken

From allrecipes.com with modifications by me.

Sauce:
1 T. sugar
2 t. cornstarch
2/3 c. water
4 T soy sauce
2 T. vegetable oil
Mix and let stand.
===============
2 cloves garlic
grated fresh ginger or 2 t. dry ginger
2 chicken breasts, cut
1 small onion, cut in wedges
1/2 c. cashew halves, rinsed to remove salt
Other vegetables, diced(broccoli, carrots, snap peas, etc)
rice

Meanwhile, cook rice separately. Cook chicken, adding garlic and ginger then onions, vegetables and cashews when vegetables are tender. Add Sauce mixture and stir until thickened. Serve over rice.