Honey Lime Enchiladas

Oh My Flippin' Delicious! Making these for Mom on Sunday.

Honey Lime Chicken Enchiladas
(from my neighbor Sarah Bevan)

Chicken marinated in lime, honey, and cumin, smothered in gooey cheese, tortillas and tasty sauce.....need I say more?

3/4 cup honey

Lime juice (1-2 limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 teaspoon cumin

1 pound chicken, cooked and shredded (I used 3 chicken breasts)

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream.

1. 
   
   Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).


2. 
   
   Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan.


3. 
   
   Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.


4. 
   
   Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.


5. 
   
   Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chicken Rolls

CHICKEN ROLLS
from Melanie Heightman

5-6 chicken breasts
1 pkg dry Italian dressing mix
12 oz. cream cheese
6 Tbsp butter
3/4 tsp salt
1/2 tsp pepper
2/3 C. milk
3 Tbsp chopped onion
4 pkg crescent rolls
1 C. melted butter for dipping
4 1/2 C. crushed croutons

Cook chicken breasts in crockpot on low for 4-5 hours with dry Italian dressing mix sprinkled over top. When it's cooked through (sometimes it's shorter time), shred chicken. There will be some broth in the crockpot from the chicken--mix this in with the shredded chicken. Mix in softened cream cheese and butter. Add salt, onion, milk, and pepper. Refrigerate until it sets up (about an hour). Put a large scoop of the chicken mixture in a rolled out crescent roll and seal the edges. Dip in melted butter and in crushed croutons. Bake at 350 for 20 minutes.

*I have made these before and come across a number of different recipes and names (chicken pillows, stuffed rolls, chicken pockets...) but this is my neighbor's recipe and my favorite I think. It's a good mix of flavor, and moist enough to eat w/out a gravy or cream of chicken sauce. At a neighborhood baby shower, her gift was a bag full of these pre-cooked and then frozen. They were perfect when we needed a last minute dinner or I wanted a more filling snack but didn't want to cook. I just made another batch and stuck it in the freezer this week (ps- I used garlic and butter croutons).

Anyway, here you go. -Lex

Creamy Salsa Chicken

If someone has already invented this, I just invented it again. This recipe was inspired by Pace and by Troy. Troy likes to mix salsa and cream cheese and dip his pizza in it. His friends called it "puke sauce" (so I guess this recipe could affectionately be called "Puke Sauce Chicken"). I combined that idea with the "Picante Skillet Chicken" recipe from Pace. It's a good summer recipe because it's super easy and made on the stove... I hope you guys try it and tell me what you think.

1 lb Chicken (I like tenders)

2 tbs oil

1 16 oz jar of your favorite salsa

1 Tbls sugar

4 oz cream cheese

Heat the oil in a skillet, add chicken and cook until brown on both sides. Stir in sauce and sugar. Cut up the cream cheese throw it on top. Cover and cook 10 minutes. Stir in cream cheese (now melted). Cover again and cook until chicken is done. Serve over rice.

Paprika Chicken

Just yesterday we had a RS meeting (formerly enrichment) and we had one the sister's father's come and teach us how to make this dish. Christina's dad used to work as a chef and it was great to have him walk us through this and then give each of us a small plate to taste. It was fabulous, a little more "done-up" than just regular chicken. He says it can be done in 45 minutes start to finish, just set your rice to steaming while you cook. He also suggests using and electric skillet if you have one.


Paprika Chicken
From Christina Castro
Prep and cook time: 45 min.

Ingredients
6 pieces Chicken (any kind), skinned
1 quart Canned Tomatoes, diced
1 Bell Pepper, sliced into rings
1 small Onion, chopped
2 stalks Celery, chopped in large pieces
¼ cup Flour
½ Tbl Garlic Salt
1 ½ tsp Paprika
½ tsp Pepper
½ tsp Italian Seasoning
1 cup Sour Cream
Salt and Pepper to taste
1/3 cup Vegetable Oil

Instructions
1. In a large Baggie combine flour, garlic salt, ½ tsp paprika, pepper, and Italian seasoning. Lightly toss chicken in flour mixture. (*Optional: Let sit overnight for best flavor)
2. Heat oil in a large skillet (350 degrees). Brown chicken on both sides until flour is cooked, about 5 minutes each side. Add salt and pepper to taste here so the flavor cooks in and through the food. Remove chicken from skillet.
3. Sauté onion and celery until tender (onion will start to look translucent). Add canned tomatoes and chicken to skillet. Cook for 15 minutes or until chicken is cooked through.
4. Dollop sour cream and place bell pepper slice on top of each chicken piece. Sprinkle 1 tsp paprika over top. Cover; remove from heat and let sit for 5 minutes.
5. Serve over steamed rice.

1/27 Update: Made for dinner tonight...fantastic. I just stood over the skillet and ate the veggies while they cooked. My pictures...as promised:

Browned Chicken

Celery and Onion

Dolloped Chicken Peices in Cooked Veggies

A Close-up. Num.

Served Over Rice

Spicy Chicken & Tomatoes, Part II

This is just a couple pics of Lisa's Spicy Chicken and Tomatoes. I'm not the photographer Lisa is by any means, but I still think they let you know how pretty these are. Also, I added some bell pepper chunks, just 'cause I had them, and we loved the flavor!

Her Recipe

Spicy Tomato Chicken

I should have taken a picture but did not. They are so cute, so easy, and so good that I could eat them everyday!!! This is from a new recipe book titled "Easy Healthy" and they are soooooooo easy!!!

(serves 4)
1 lb 2 oz/500 g skinless, boneless chicken breasts
3 tbsp tomato paste
2 tbsp honey
2 tbsp Worchestershire sauce
1 tbs chopped fresh rosemary (or dried)
9 oz/250 g cherry tomatoes (or grape tomatoes)

Using a sharp knife, cut the chicken into cubes (about the same size as your tomaotes) and place in a bowl. Mix the tomato paste, honey, Worcestershire sauce, and rosemary together in a separate bowl, then add to the chicken, stirring to coat evenly.

Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking. Preheat the broiler. Thread the chicke pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.

Spoon over any remaing glaze and cook under the preheated hot broiler for 8-10 minutes, turning occasionally, until the chicken is cooked through. Transer to 4 large serving plates, add more rosemary if desired.

Serve with freshly cooked couscous.

Did I mention this is easy????

Spinach, Pasta and Chicken

Is it a salad? It is a main course? It is both? Well, I'm not sure... but I love this dish! It's perfect for summer since you serve it cold, and since it can be made ahead of time its great for pot-lucks and picnics.

Ingredients

16 oz Bowtie Pasta

10 oz Fresh Spinach

15 oz Craisens

2 cans Mandarin Oranges, drained

2 cup cooked, diced Chicken

1/4 cup Sesame Seeds

Dressing
2/3 cup Teriyaki Sauce (of your choice)
2/3 cup White Wine Vinegar

1 cup Vegetable Oil

6 tbl Sugar

1/2 tsp Salt

1/2 tsp Pepper

Directions

Cook pasta. In a large bowl combine pasta, craisens, oranges, chicken and dressing. Marinade in dressing for 2 hours. Add sesame seeds and serve over fresh spinach.

*Note: It makes a TON, so I usually half the recipe. Also, add the spinach right before serving otherwise it gets soggy.

mmmm So GOOD!

We are prepping for break the fast tomorrow and I decided to make enchiladas. Usually I boil the meat and add the sauce after I've pieced it. Today, I was really busy and so I stuck it all in the crockpot (sauce and chicken) and let it cook all day. IT WAS AMAZING!! The meat has such good flavor and is so tender. I can't wait for tomorrow to try out the enchiladas. Not only that, but my house was cooler because I didn't use the stove. I would honestly use this as a replacement for taco meat and everything. It was so good. Try it, you'll never go back...

Our Dinner Tonight

TODAY'S MENU:
Apricot Chicken (source: The Mormon Cookbook) Over Brown Rice
& Waldorf Salad (Betty Crocker Cookbook)

Amazing Apricot Chicken
*Notes: This was SUPER easy and I was able to make my salad while the chicken sat in the oven and the rice sat in the rice cooker. I halved the recipe because I didn't need 8 servings, and I cut my chicken breasts though the middle, then down the middle, to make them thinner and faster to cook. Oh, and Abby even ate it!


8 boneless, skinless chicken breasts
1 (8 oz) bottle Russian dressing
1 cup apricot jam
1 package dry onion soup mix

Place chicken in greased 9x13 baking pan. combine dressing, jam, and onion soup mix and pour over chicken. bake uncovered at 350 for 1 hour (I did mine in 45 minutes). Makes 8 servings.


Waldorf Salad
*Notes: So this one i played with a little. I didn't care for the strong mayo taste so I added just a squirt of a favorite salad dressing. Then I remembered reading Pioneer Woman's' favorite chicken salad recipe which had apples and she added dill weed, so I threw in a dash and a half. So my suggestion is to play with the flavor. I had iceberg lettuce, but I think it would be great over spinach or a fuller lettuce.


1/2 c mayo or salad dressing
1 T lemon juice
1 T milk
2 medium unpeeled eating apples, cut
2 celery stalks, chopped
1/3 c coarsely chopped nuts
Salad Greens
Optional: Can add a handful of blueberries, pears, cherries, or other favorite fruit for color and flavor.


Mix mayo, lemon, and milk in medium bowl. Stir in apples, celery, and nuts. Serve on salad greens. Store remaining salad covered in fridge.

Chicken Strips and Apple Tart

So these are two recipes I got from The Pioneer Woman Cooks. Most of her things are more complicated/gourmet (which means in my world that she uses ingredients and time I usually don't have but look incredible), but these where two EASY recipes so I thought I'd give them a try for dinner last night and they were SOOOO good! Curtis said he'd take these chicken strip over ones from a restaurant any day (and they were so tender after soaking that we didn't even use a sauce) and the tart was super simple and tasted so good.

A couple notes:

1. I used the buttermilk (just a small carton for 39 c) and it make all the difference so give it a try.
2. I didn't have Laurys so I just used the seasoned salt I had on hand.
3. Make sure to remove the tarts from the baking sheet RIGHT out of the oven, otherwise the runoff from the brown sugar acts like a candy and will cool and set to the pan making them a bit more difficult to remove. (yes, I waited, grr)

I don't have pictures of my food 'cause we ate it too fast, but here's some pics from the original blog. There are a LOT more on her blog so look it up if you're interested.

Quickie: Homemade Chicken Strips May. 25, 2009

• I stopped at the store and grabbed a couple of packages of chicken strips, which are boneless, skinless chicken breasts (often just the tender portion) that the butcher has cut into strips. Sometimes the package reads “Chicken for Fajitas” or “Chicken Tenders.” Basically, you’re looking for raw chicken that’s been cut into strips.
• Then I rinsed the chicken and submerged it in buttermilk for about 15 to 20 minutes. You can soak it longer if you’d like.
• Next, I threw about a cup and a half of flour in a separate bowl, and dumped in some Lawry’s—probably about 2 to 3 teaspoons. You can do lots of different spices here: cayenne pepper, paprika, oregano, lots of black pepper. But I was in a hurry, and Lawry’s is hard to beat. After I stirred the flour mixture together, I drizzled in 1/4 to 1/2 cup buttermilk, stirring lightly with a fork as I drizzled.
• Heat 1 inch of vegetable oil in a large skillet over medium-low to medium heat. You want it hot enough to sizzle and turn the chicken strips a nice golden brown, but not so hot that they’ll burn easily.
• Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture. Turn them over to thoroughly coat and place them on a plate. See how lovely they are! The flour, with the tiny drizzle of buttermilk (you can also use regular milk or beaten egg), formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This’ll result in nice and textural—and crunchy—chicken strips. Yum! Continue coating chicken until all is ready to cook.
• When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time. Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden. Then turn them over and finish cooking the other side—another minute and a half or so. They don’t take very long to cook!
• When they’re done, remove them to a paper towel-lined plate and allow to drain while you cook the others. Serve!
  

Quick & Easy Apple Tart
1 sheet puffed pastry, cut into half OR thirds
3 to 4 apples, cored, halved, and sliced (but not peeled)
1 cup brown sugar
1/4 teaspoon salt

• Preheat oven to 415 degrees.
• Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
• Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
• Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
• Remove from pan immediately and place on a serving platter.
• Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
• Feel like a pastry chef. Repeat as needed.

Chicken Tortilla Bake

This is another one from Kraft. I didn't try this one forever because I don't buy miracle whip, so finally I just used mayo and it turned out fine.
I only make 1/2 the recipe for the two of us, and I put most of the sauce inside, since it sets funny on the top.

Prep Time: 10 min Total Time: 35 min Makes: 8 servings

1/2 cup Miracle whip (or mayo)
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup Salsa
1/2 cup chopped fresh parsley
16 flour tortillas

PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.

ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese.

BAKE 25 min.

Sweet n Sour Chicken

I have made a few different kinds of sweet n sour chicken but this one seems to turn out well:
2-3 chicken breasts, cut up

2 eggs, beaten

1-2 T corn starch
garlic powder
salt
mix together

coat chicken in eggs then cornstarch and fry until golden brown.

sauce:
1/4 cup water
1/2 cup vinegar
3/4 cup sugar
3 T ketchup
1 T soy sauce
1/2 tsp garlic salt

stir in saucepan on low heat

Price likes his sauce separate, so we just serve as is with white rice or friend rice. Or you can pour sauce over chicken and bake for 20 minutes.

We tried these 2 new soup recipes and enjoyed them:

Chicken Vegetable Alfredo soup

1 cup chopped broccoli
1/2 cup grated carrots
1/2 cup chopped onion
1/2 cup diced red bell pepper, optional
1 clove garlic, pressed
1 14-oz can chicken broth
2 cups chopped, cooked chicken

1 16 oz jar of your favorite Alfredo sauce
Grated fresh parmesan cheese, optional

Combine broccoli, carrots, onion, pepper, garlic and broth in large sauce pan; bring to a boil. Reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Add chicken and Alfredo sauce and simmer 5 more minutes. Top with Parmesan cheese and serve. This soup is delicious served in bread bowls.

Zesty Chicken and Pasta

This one's from Kraft, so its quick and easy, yet surprisingly flavorful. We make it almost once a week and even Logan will eat it.

Ingredients:

1 pkg. (8 oz.) fusilli pasta (or any pasta)
1/2 cup House Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.

DRAIN pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese and serve.