Saturday, February 14, 2009

Honey Lime Chicken Enchiladas

These enchiladas are so good!!! I got the recipe from one of my favorite cooking blogs.. I did make a couple of changes to the original recipe. The initial recipe calls for 6 Tbsp. Honey, but I use 4 Tbsp. so it's not so sweet. Also, I add a little of the sauce on the inside of the enchiladas so they don't end up dry. You could also add some garlic and onions if you'd like. The first time I made this I used 3 small chicken breasts, but this time I used 2 large. Also, in a pinch you could buy a rotisserie chicken and shred that.

4-6 Tbsp. honey
1/3 c. lime juice
1 Tbsp. chili powder
1/2 tsp. garlic powder

1 lb. chicken, cooked and shredded
8-10 flour tortillas
1 lb. monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. (approx.) heavy cream

Mix the first four ingredients and add the shredded chicken. Let marinate for at least a half hour. Mix the green sauce and the cream together. Use as much or as little cream you like according to taste. Spread approx. 1/2 cup of sauce on the bottom of a 9x13 baking dish. Fill the tortillas with the chicken, cheese, a scoop of sauce, and roll up. Pour the remaining sauce on top and sprinkle with the remaining cheese. Bake at 350 degrees for approx. 30 min. until brown and crispy on top.

Tuesday, February 10, 2009

Amanda's Sugar Cookies

1 1/2 cups Crisco
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
5 cups flour

Mix and roll out. Bake at 350 for 8-10 minutes. Frost

Sunday, February 8, 2009

Golden Graham S'mores

So, this recipe first came out in 1971 on the box of Golden Grahams cereal.  I remember LOVING the tasty bars when I was little.  I went to make them for my children for FHE and could not find the recipe anywhere - every Google search produced a similar recipe, but not the right one.  Luckily my mom had saved the cereal box recipe from years ago.  I thought I would post the recipe before it vanishes forever.  

Grease a 9x13 inch pan
Pour 8 cups (1 13 oz box) Golden Graham cereal in a bowl.

Over low heat stir:
4 cups mini marshmallows
1 1/2 cup milk chocolate chips
5 TB butter
1/4 cup Karo syrup

Stir the above ingredients on low heat until melted.  Remove from heat and add 1 tsp. vanilla.

Pour hot mixture over Golden Grahams and add 1 additional cup mini marshmallows.  Press into pan and let cool.  Cut into squares.

Thursday, February 5, 2009

Cuban Pork and Coconut Mango Rice

Cuban Pork
1 cup orange juice (I use fresh)
1/2 cup fresh lime juice
1/4 cup vinegar
Bonless pork chops - 1" thick (can use bone in)
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
t tsp. cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
sprinkle of Jamacain Jerk Seasoning

Mix all the marinade ingredients and add the pork. I marinade overnight so the citrus really penetrates. Then grill the pork chops - yummmmm

Coconut Mango Rice
1 tablespoon butter
1 large sweet onion (such as Vidalia )
2 minced garlic cloves
1 1/2 cups long-grain rice (I use basimati)
14 ounces unsweetened coconut milk
2 cups water
1 teaspoon salt
1/2 teaspoon curry powder
2 mangos finly chopped
1 sweet red pepper diced
1 green onion, chopped
2 tablespoons lime juice or lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

In a large saucepan, melt butter over medium heat. Add sweet onion and garlic and cook until softened, about 5 minutes. Add rice and stir until grains are coated with butter. Shake can of coconut milk; add to rice along with water, salt and curry. Cover and bring mixture to a boil. Stir and reduce heat to low; Simmer, covered, for 20 minutes.
After rice has cooked 20 minutes, stir in mango, lime juice, red pepper and green onion. Cover, remove from heat and let stand for 5 minutes to warm mango.

Wednesday, February 4, 2009

Green Bean Vinaigrette

Green Bean Vinaigrette

1-2 lbs. fresh green beans, washed and stems removed, and steamed, (we like them still crisp)
(dip in ice water to keep bright color)
1/4 c balsamic vinegar (or red wine vinegar would work too)
1/2 tsp salt
1/2 tsp dijon mustard
3/4 c extra virgin olive oil
2 tsp shallots, minced
freshly ground black pepper, to taste

Briefly mix vinegar, salt, and mustard, I just whisk with a fork. Slowly add the oil in stream, whisking. Taste to adjust salt and add more oil or vinegar if needed. Add the shallots and pepper. Toss in a bowl with steamed green beans for about 30 seconds. Royce used to hate green beans, but this recipe totally converted him, now it's his favorite vegetable!

Tuesday, February 3, 2009

"Hawaiian BBQ Chicken"
This is one of my favorite recipes. We eat this at least twice a month and since there is only two of us, I get to enjoy the leftovers for lunch for several days. It is really good served with rice. I don't have a picture right now, but the next time we have it I will take one then.

6 chicken thighs
1 Cup pineapple juice
2 cans pineapple chunks, (these are the small cans, or just use one large can) use the juice from these for the above 1 cup of pineapple juice
1/2 Cup brown sugar
2 Tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger, or dried if you don't have fresh

Marinate the chicken thighs with the rest of the ingredients for at least 30 minutes in the refrigerator, I marinate for a least two hours in a zip-lock bag.

Place thighs, marinade including the pineapple chunks, in a baking pan and cook for 45 minutes at 350 degrees. Turn heat to broil and broil for an additional 5 minutes until the skin is crispy.

Remove the chicken from the pan and set aside. Put the pan on the stove and make a Rue, (flour and water mix) add this to the sauce and stir until thickened.

Top the chicken with some of the gravy and use the rest of the gravy for rice.

Don't do what I did. This is pretty embarrassing; I used to have this huge blue glass pan that I would cook this recipe in. Not thinking, I put the "glass pan" on the stove (not a good idea) to mix the Rue in when the pan exploded. I had blue glass all over the kitchen!

Lemon Chicken

This is a totally easy recipe I actually got from the 3rd ward's cookbook! Then I looked on the side of the soy sauce, and it is basically the same recipe found there. Super Duper easy and surprisingly good, not the taste I expected. I even got to use my first lemons from my lemon tree! We'll definitely make it again. (You could serve it with pasta or rice, we just had good bread).

Lemon Chicken

4 chicken breast
2 T butter
1 clove garlic, crushed (I used 2)
2 tsp soy sauce
2 tsp flour
1/2 c. cream or millk, slightly whipped ( I didn't slightly whip)
salt & pepper to taste
juice of 1 lemon

Brown the chicken in the butter and garlic til white (about 5-6 minutes per side). Add the lemon juice, soy sauce, and seasonings. Lower heat to simmer, cover and cook 25 minutes. When done, remove chicken pieces to a separate plate and add to the skillet the cream/milk, stirring constantly, then the flour, still stirring. Replace the chicken in the skillet and let simmer another few minutes.