Honey Lime Enchiladas

Honey Lime Enchiladas
1.5 lbs of pork or chicken, cooked and shredded
Sauce:
1/3 cup honey
¼ cup lime juice
1 Tb chili powder (Reas likes it better with half as much)
½ tsp garlic powder

2 (10oz) cans green enchilada sauce
equal parts mixed together of:
· mozzarella cheese, shredded
· cheddar cheese, shredded
· flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9 by 13 and one 9 by 9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese (Reas like to add a bit of rice to them, to make them more filling). Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 ½ cans- you can freeze left over enchilada sauce in a baggy) (Reas thinks that the whole thing could use a total of 3 cans of green enchilada sauce). Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy (This won’t take long, and may not be necessary). It is now time to WOW your family!!
I use cream to tone down the green sauce since I think that it can be too hot for me sometimes. I hope that you enjoy them as much as we have.

Crepes with Hot Fudge and Raspberries

I tried a recipe for Father's Day breakfast this morning that was so delish! I LOVE Crepes and regret that I haven't made them in a long time. For the toppings on my Crepes today, I made a Hot Fudge Sauce that you'll find a link to below, then I lightly powdered them with powdered sugar, and finally topped them off with a few raspberries. Ooooo they were divine. Both this Crepe recipe and the Hot fudge recipe came from Our Best Bites. Enjoy!

Basic Crepes
Recipe by Our Best Bites

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling. Top sweet crepes with with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.



Makes 12-14 8" crepes

Earthy Crunchy Chicken Salad

I'm picky about chicken salads, and this has become my favorite recipe. I got it from a friend in my church growing up, who made it for my bridal shower. It's so good with cashews, coconut, and chili powder or curry! This is the perfect mix of flavors. My preferences are at the bottom of the recipe. That is how I usually make it, plus I usually double it to make more!

From: Michelle Ellison

Ingredients

• 3 boneless-skinless chicken breasts (cooked and shredded)
• 1 cup raisins
• 1 cup coconut
• 1 cup cashews (diced if preferred)
  
• 3-4 stalks celery (chopped)
  
• 4 green onions (diced)
• 1 cup plain yogurt
• 1 cup low-fat mayonnaise (or Miracle Whip if you prefer)
• 1/2 teaspoon lemon juice (to taste)
• 1/4 teaspoon chili powder (optional) or curry to taste (optional)
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon pepper (to taste)
• 1/2 teaspoon garlic salt (to taste)

Directions

Mix well, chill (at least an hour) and enjoy!

*I only like the lemon juice. I usually don't do either the chili powder or curry in mine, but I do add salt pepper and garlic salt.

Serves: 6-8

Ginger Snaps

This is such a good recipe for ginger snaps! I've been using it for a couple years now. I apologize, I don't have a picture of what they normally look like as regular gingersnaps. I did, however, take pictures today while making them and afterward decorating them with my family. Decorated Ginger Snaps, you ask? Well, it worked great as a **rolling and cutting cookie dough, like a sugar cookie or gingerbread! I was up for a little experimenting and fun with my kids and husband today.:) Our results were creative and yummy!

Ginger Snaps
3/4 cup shortening or real butter
1 egg
1 cup sugar
1/4 cup molasses
1/2 tsp. white vinegar
2 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves


In an electric mixer, cream together the butter (I like butter), egg, and sugar. Add molasses and vinegar. In a separate bowl combine the dry ingredients. While mixing on low, add the dry ingredients to the wet. Increase the speed and watch for the dough to start forming a ball, or clumping together well. It should be thick, not runny.

Remove the dough from the bowl and form it into a ball. Wrap it in plastic wrap and chill it in the refrigerator for at least an hour. Afterward, roll dough into 1" balls and coat in sugar. Bake at 375 degrees for 8-10 minutes on an ungreased baking sheet.

** for cut-out cookies: Find a gingerbread man cookie cutter (or any holiday cookie cutters as desired). Prepare dough as directed and after chilling, evenly roll out the dough onto a slightly floured surface. The dough should be not much thinner than 1/4" thick. Cut out cookies and repeat, laying the cutout cookies on baking sheets with 1/2" of space between each. Bake at same temperature and for same amount of time as above. Let cookies completely cool on cooling racks. Decorate with frosting and candies as desired. Who says you have to decorate them like men?

Pork Tenderloin with Apple Chutney

My awesome cousin Crystal gave me permission to feature one of her recipes here on our blog. Doesn't this look delish!?! I can't wait ot give it a try!


Recipe:

I just bought the pre-marinated tenderloin from the store; any one works. Prepare with package instructions.

Apple Chutney:

4 tbsp butter
2 apples- chopped
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
1/3 cup red wine vinegar


Heat butter in a medium saucepan; add apple, brown sugar, spices, vinegar and lemon juice. Cook over medium heat until apple is tender, and liquid has boiled away. If necessary, add a little more vinegar to keep the mixture from scorching. Serve warm or chilled with ham or pork.
Makes about 2 cups.

And let me tell you; it was FANTASTIC!!!

German Pancakes- aka Dutch Baby Pancakes

This was something my mother made often at our house. (It's a tasty way to use up eggs)
I make it more often than I make regular pancakes. It really is nothing like pancakes or waffles except that it's made in a pan and it is a breakfast item. We love them around here!


Ingredients:
6 eggs
1/4 cup sugar
3/4 cup flour (bread flour works the best)
3/4 cup milk
1/4 tsp. vanilla extract


You'll note that in the picture the pancake is in a cast iron skillet. If you have one use it. Its a good way to distribute the heat evenly while cooking. I don't have one so I use a shallow pan like a pie plate. I learned something while researching the recipe before this post. Your pan should be greased well and hot when you pour the batter into it. This will also allow it to cook all the way through, help create that fluffiness you are looking for and not stick to the pan. I also learned that using bread flour will allow the pancake to rise more spectacularly.

Preheat your oven to 450 F. Place your pan greased on the middle rack to heat while you prepare the batter.

Using an electric beater, beat the eggs in a medium stainless steel bowl until fluffy. Add sugar and 1/4th cup of the flour. Beat. Add 1/4 cup milk and beat again. Add another 1/4th cup flour and beat, then another 1/4th cup milk and beat. Repeat the process a final time using up all the flour and milk called for. Stir in the vanilla.

This recipe actually make enough for two german pancakes, so at this point I will pour the batter into two pie plates and cook it for 20 minutes or until puffy and golden brown. If you use it all in one pan, try to use a larger pan so the pancake will still be thin and puff up. I have found if I allow too much batter into one pan, the pancake will be thick and not rise as well. Some people like them thicker though. You're welcome to try it that way. These are so very very tasty and such a fast meal to make. We love them!

Here are some suggested toppings for your pancake:

Sifted powdered (confectioners) sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

Lemon Sugar Crusted Blueberry Muffins

This recipe was borrowed from this blog: http://mykitchencafe.blogspot.com
I made these today and had to hide them from myself. I fell in love. Soo moist and tangy. But still had that beautiful classic blueberry muffin taste. THE perfect summer muffin. Enjoy!

Lemon Sugar Crusted Blueberry Muffins
adapted from Cook's Illustrated

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.