Honey Lime Chicken Enchiladas

http://www.sixsistersstuff.com/

Honey Lime Chicken Enchiladas Recipe

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

Im OBSESSED with this! Someone brought it to me one time and I craved it after and had to ask for the recipe. Pete (and now I realize all my kids) dont care for anything with sweet meat :(   They didnt care for it. I ate 3 peices BOTH time and had to stop myself from having more. Im keeping this recipe for myself. haha

Garlic White Sauce Pizza

1 Tablespoon Buter
6 Garlic Cloves
2 Tablespoons Flour
1/2 tsp. Black Pepper
1/2 Cup Milk
1/4 Cup half & Half
1/4 Cup Fresh grated parmesan Cheese
1/4 tsp. Thyme
1/2 tsp. Oregano
1 & 1/2 tsp. Parsley
1/2 tsp. Garlic Salt

Mix all ingredients in a sauce pan over medium heat. Once heated through add parmesan cheese. Stir together till cheese is melted.


Serve as sauce on your pizza.
Adding Chicken, Onions... any toppings you prefer.

Really yummy sauce.

Spicy Garlic Poke

This is one of our all time favorite things to eat... but it gets really pricey.
So we finally found an alternative.
Glazier near our house sells sashimi grade tuna!! Yay!!

1.5 lbs sashimi grade ahi tuna
1 shallot (maui onion)
1/2 cup green onion diced
3 TBLSP soy sauce
1 tsp. Sesame oil
1 tsp. Garlic
1 tsp. Shricha
1 Tbslp. Sesame

Mix all together and eat then or chill and let marinade for an hour or so


Note: with sashimi, you don't want to keep much left over more than about a day.. the fresher the better.

Yumm!!

Lemon Butter Parsley

Yummy, Easy Pasta!



1 Pound of Pasta (Fettucine, Linguine, Angle Hair)
4 Tablespoons Butter
1/4 Cup Finely Minced Parsely
1 Whole Lemon
Salt & Papper, to taste.

Cook Noodles According to Pacakge instructions,  Drain and Set Aside

Melt butter in alrge skillet over medium-high heat. Throw in cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfired texture to them.

Zest the lemon, Squeeze the juice then add the zest and juice of the lemon.
Add salt and pepper.
Serve!

Sour Cream Chicken

I wondered how my family would like this. They really did, it was super moist and delicious


1 lb of Chicken
1 tsp. of parsley
1/4 cup of parmesan cheese
1/4 tsp. red pepper flakes
pinch of salt
1/2 cup of sour cream


Instructions:
1. Preheat oven to 350*
2. In a bowl, combine - sour cream, parsley, parmesan cheese, red pepper flakes, and salt.
3. Using a kitchen brush, brush mixture over chicken and place in a casserole dish.
4. Bake for 20 min of till cooked ( 20 min if you are making chicekn tenders)
5. ENJOY!

Cilantro Ranch Dressing

2 package Hidden Valley Buttermilk Ranch Dressing Mix (Dry)
2 cup buttermilk
2 cup Mayo
2/3 cup water
4 medium sized tomatillos - husked and chopped
1 cup Cilantro leaves
3 tsp. minced garlic
2 jalepeno, seeded and finely diced
3 tsp. lime juice



This is doubled from the original recipe, because I want leftovers to use later.. dip veggies in, add to tacos, use on salads... its that good!




I threw a salad together using chicken from the Brazilian marinade, feta cheese, and this dressing!! OH MY GOSH.. so delicious!!
I ate if for lunch one day and craved it for dinner, so I ate it again.

Delicious Brazilian Marinade

We grilled flank steak as well and chicken in this marinade. Both were DELICIOUS and well for sure become a regular.


(For Steak use 2lbs for this recipes)


1 handful of Cilantro - chopped
4 garlic cloves
1/2 red onion
1 serrano chilie
1/3 cup lime juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1 tsp cumin



Put all together.   Marinade meat for 4 hrs - overnight.  Then grill!!


Soo Soo yummy!!

Portuguese Sausage Breakfast

This is kinda a speak for itself recipe.
I just dont want to forget about it.

Slice and cook portuguese Sausage in a skillet. Serve with Eggs & Rice. Top with soy sauce.

YUMM!!

Whole wheat waffles w/ berry syrup

My whole family LOVED these! 

Waffles:
http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/

Whole-Wheat Waffles

SERVES: 4 - 5

 

INGREDIENTS

• 2 large eggs
• 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
• ¼ cup oil (I used melted butter)
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• ⅛ teaspoon salt

INSTRUCTIONS

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Berry Syrup: 

Ingredients

• 1 cup blueberries, washed
• 1 Cup Strawberries, washed
• ½ cup sugar (I used sucanat)
• 1 cup + 2 Tablespoons water, divided
• 1 Tablespoon cornstarch

Instructions

1. Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
2. In a medium saucepan, bring water, sucanat (or sugar) and berrys to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+cornstarch mixture and blend well. The sauce will thicken, the berrys will have busted open and it begins to smell like pie.
3. Store in refrigerator up to 30days. Take out a few minutes before serving at room temperature or warm.

20 minute Easy Chicken Enchilada Soup

YIELD: 4-6 SERVINGS

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

THIS WAS DELICIOUS BUT pETE AND THE KIDS DONT LIKE CHUNKS OF TOMATOES AND ONIONS, ECT.. SO NEXT TIME I MAKE IT ILL JUST PUREE IT BEFORE SERVING. tHE FLAVOR WAS DELICIOUS! 

oRIGINAL rECIOE FOUND HERE: 

http://www.gimmesomeoven.com/cheesy-chicken-enchilada-soup-recipe/

PREP: 5 MIN COOK: 15 MIN TOTAL: 20 MIN

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 1/2 cup masa harina
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 8 ounces sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

DIRECTIONS:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.

Delicious Guacamole

Combine: 

• 3 Avocados
• 2 clove garlic, minced
• 3/4 red onion, minced
• 1 Serrano chile(seeds removed and minced)
• 1 lime
• 1/2 teaspoon Salt
• 1 cup Cilantro, minced
• 1 small Tomato, diced
• Salt to Taste 

So So YUMM!! 

Guac and Black Bean Burritos

• Guacamole
• 3 Avocados
• 2 clove garlic, minced
• 3/4 red onion, minced
• 1 Serrano chile(seeds removed and minced)
• 1 lime
• 1/2 teaspoon Salt
• 1 cup Cilantro, minced
• 1 small Tomato, diced
• 
  
• Burrito
• 4 large flour tortillas
• 1 cup brown rice, cooked
• 1 can black beans
• bag chopped lettuce, onion, and tomatoes
• 2/3 cup Moneteray Jack Cheese

1. Remove avocado from skin and place in a bowl and slightly mash. Add in the garlic, onion, chile, lime juice, salt, and cilantro. Stir until guac is well combined. Fold in diced tomatoes.
2. Spread guacamole in the center of the flour tortilla. Place half the rice, beans, cheese, and toppings on top of the guacamole. Roll into a burrito and tuck in the ends.
3. Using an indoor grill or a panini press, heat burrito until tortilla browns on each side.
4. Serve with remaining guacamole or salsa.

Cucumber Baguettes

Thsee are Delicious!!

Baquette slices

1 Package of Cream Cheese

1 Package of dry mix Italian Seasoning

cumber

Lemon pepper seasoning. 

Mix together cream cheese and Italian seasoning.  Spread onto baquette  slices. Top with cucumber and sprinkle the tops with leMon pepper seasoning. 

Pesto Grilled Cheese

Sourdough bread
mozzarella cheese
tomato (optional)
pesto

(Butter for the outside)

Really yummy.
Wasn't sure if my family would eat it.
I did tomato in only mine and they loved it.
Say its a "make again"

Grilled Marinated Chicken with Corn Salad

The salad part alone is delicious too! 

Ingredients

• 4 chicken breasts
• 3/4 cup medium barley
• 2 cups fresh or frozen-then-thawed corn kernels
• 1-1/2 cups halved cherry tomatoes
• 1/2 cup minced red onion
• 4 slices cooked thick or center cut bacon, chopped
• 1 avocado, chopped
• salt & pepper
• For the Tomato Vinaigrette:
• 1 cup halved cherry tomatoes
• 1 clove garlic
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons water
• 1 Tablespoon red wine vinegar
• 1 Tablespoon lemon juice
• 1 Tablespoon red onion

Directions

Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.
Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

Pumpkin Pancakes

1 1/4 cups all-purpose flour

1/4 cup white sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk

1/2 cup pumpkin puree

1 egg, beaten

1 tablespoon vegetable oil

Cheesy Sausage Tortellini

Makes about 8 servings

2 lbs. Cheese tortellini

1 lb. Italian sausage (browned in skillet)

1 block cream cheese

1/2 bag spinach

2 cans Italian tomatoes

2 cans chicken broth

1Tblsp basil

2 tsp onion powder

Pepper to taste

Asian Cucumber Salad

Ingredients:

2 cucumbers - halved lengthwise, seeded, and sliced 2 teaspoons salt 1/2 cup rice vinegar 1/4 cup white sugar

2 tablespoons sesame oil 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon sesame seeds 4 fresh red chile peppers, sliced

Directions:

1.	Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
2.	Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
3.	Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately. I really liked this but Pete and the kids didn't.  If making again, Make for self only

Zuppa Tuscana

Ingredients

• 1 lb Italian sausage ( I like mild sausage)
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 (8 ounce) cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

Cowboy Cookies

Ingredients:

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup white sugar

1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups rolled oats 1 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
2.	In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.