Chicken enchiladas

This recipe is from my friend Andrea, who found it here.. 

hese are so easy and good...

 

Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

DELICIOUS RICE DISH

DELICIOUS RICE DISH
Haven't made this yet! But am going to this week.. Although I hear good things!

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup shredded carrot
3/4 cup diced red bell pepper
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
1/4 cup chopped cilantro (optional)-but this was so delightful
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce
Change Measurements: US | Metric

Directions:
1 Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
2 Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
Add corn and scallions and cook Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. 5 Add the cold rice and Canadian bacon or pork and cook, stirring until heated through 3- 5 minutes.
Make a 3 inch well in the center of the rice mixture.
Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
Stir the eggs into the rice mixture. Add the cilantro.
Stir in the soy sauce and serve.

Jackies chocolate chip cookies

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar
3/4 cup brown sugar
3/4 butter, softened
2 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
18 ounces semisweet chocolate chips

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you
have a Kitchenaid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn
to Speed 4 and beat for 30 seconds.

Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2
minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir
speed and mix until blended.

Drop by teaspoonfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10
minutes first. Then check and bake until just slightly brown or slightly undercooked.
Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie
rack to cool.

Enjoy!!

terriyaki sauce

Ingredients

• 2/3 cup mirin (Japanese sweet rice wine)
• 1 cup soy sauce
• 4 1/2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup white sugar
• 7 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 dash red pepper flakes
• black pepper to taste

Directions

1. Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Spicy Pumpkin Soup

Spicy Pumpkin Soup
This makes about 2.5 quarts.

squash
olive oil

1-2 onions, chopped
brown sugar
2-3 celery stalks, chopped

2 carrots, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
chipotle in adobo, chopped
a couple teaspoons of fresh thyme
2-3 bay leaves
cinnamon

2 cups vegetable stock
3-5 cups water
salt and pepper

Get some squash--butternut, acorn, carnival, whatever looks good, and in any combination--cut the squash in half, scoop out seeds and stringy guts, then place cut-side down on a foil lined baking sheet. Roast at 350 degrees until you can easily stick a knife through them. Let cool a few minutes, then scoop flesh from the skin. You'll need about five cups for this soup, which is maybe equivalent to 2.5 medium butternut squash. You can easily roast a whole bunch of squash, stick the flesh in a blender to make it smooth, then freeze it for later when you want to make soup (or pie or bread or whatever).

Heat oil over medium in a really big pot. Add onions, some salt, and some brown sugar, maybe a tablespoon. Cook for a while, stirring a lot, lower the heat if you have to so they don't burn. I get impatient and can't wait for the onions to caramelize, but you can try.

Add celery, carrots, bell pepper and cook for a couple of minutes. Clear a little spot in the pan (add oil if you need to) and add the garlic to that spot and cook until you can smell it, like 30 seconds.  

Take a chiptole pepper out of its can and chop it up, add some now, along with some of the adobo from the can, and save some aside in case you want to add more heat later.
Add the squash, herbs, spice, and stock. Add enough water to make it the consistency you want. Add some salt and pepper. Let it simmer for a little while, stirring occasionally, until you can't really wait any longer. I can only wait 20-30 minutes. Remove bay leaves, and puree the soup. Add more water if it needs to be thinned out, and more chipotle and salt and pepper if needed. Top with lime, sour cream, cilantro, and toasted pumpkin seeds. The soup freezes really well, too!

Chicken stir fry

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 3 garlic cloves
• 3 tablespoons cooking oil, divided
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots
• 1 cup pea pods
• 1 small onion, cut into wedges
• 1 cup chicken broth
• 1 teaspoon onion powder
• 1 cup pinneapple
• 1 cup cashews
• dash of basil and parlsey

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder onion powder, add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion, pea pods, pinneapple adn cahsews for 4-5 minutes or until crisp-tender. Add broth and basil and parsley. Return chicken to pan. Cook and stir until thickened and bubbly.

Emeril's Spiced Nuts

 I rcvd these as a hostess gift, 

and I can tell you they are quite yummy!

 Emeril's Spiced Nuts

Ingredients

• 2 tablespoons butter
• 1/4 cup light brown sugar
• 2 tablespoons water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Directions

Mix spices and reserve.

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts  are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.