Thursday, May 6, 2010

Honey-lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

I got an "amazing" from rob on this one. I'm really happy with some of the recipes I'm finding lately. They are definitely keepers. This is from sisterskitchen.

Saturday, May 1, 2010

Chicken Corn Chowder with Sweet Potatoes

Chicken Corn Chowder with Sweet Potatoes

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 small chicken breasts, cut into 1/2 " cubes
2 large sweet potatoes or yams, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

This recipe is amazing! We absolutely loved it and I would definitely make it for others. From sisterskitchen.

Chicken Fried Rice

Got this recipe from a very talented cook in my old ward. It was so dang good we practically ate it on it's own. I actually didn't add the chicken cuz I already had a chicken dish with it. I'm excited to make it again with the chicken. Measure everything before hand because the cooking goes fast. She also said LaChoy and Kikoma? are good soy sauces. And this is for 2 servings--you'll want a lot of this so double it, or just wing it.


2 oz chicken diced small
8 oz steamed rice cooked
1 egg
1 tsp vegetable oil
2 T finely diced onions
2 T finely diced carrots
2 tsp (or more) soy sauce
1 tsp minced garlic
6 pinches pepper
6 pinches salt
2 T butter


Scramble egg and chop into fine pieces. Set aside. Heat a pan and add 1/2 tsp oil, cook the chicken. Set aside. Add a 1/2 tsp oil cook the onion and carrots for 3 or 4 minutes. Put the rice on one side and allow it to heat up. Add the garlic and green onions and cook for 1 minute. Mix all the ingredients together, but the butter. Mix together. Put a hole in the middle and add the butter, mix together.

Easy Broccoli-Potato Cheese Soup


1/2 or 3/4 C chopped onion
4 or 5 peeled and chopped raw potatoes
1 can cream of chicken soup
approx. 1/2 C milk


Saute onion in butter. Add potatoes, soup and 2 cans water. Cook til potatoes done. Add broccoli and milk. When broccoli is done, add chunks of cheese. Melt, done.

This recipe is a favorite around our house because it gets Josh to actually eat some veggies. I think for being so easy, it is very tasty. I use onion powder and I think it tastes great!

Tomato Tortellini Soup

Got this delish recipe off dinnerfordollars and we loved it. It was actually even better the next day.

Tomato Tortellini Soup (5-6 servings)

1 package frozen cheese tortellini (or you could use fresh, frozen is just cheaper)
1 can healthy request tomato soup, undiluted
1 cup vegetable broth
1 cup milk
1 cup half and half
1/4 cup chopped oil-packed sun dried tomatoes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp salt
1/2 cup shredded Parmesan
Additional shredded Parmesan, optional

Cook tortellini according to package directions. Meanwhile, In a dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Spaghetti Sauce

This was some dang good homemade pasta sauce. From johnchandler on 'all recipes' who claims it's the world's best.


1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.