Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Sunday, January 20, 2013
Thursday, January 17, 2013
Perch and Salsa
The Fish:
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder
The salsa:
1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste
Directions for fish:
Place fish in a medium size dish. Whisk together the oil, lime juice and chili powder. Pour mixture over fish let marinated for betweeen 15 - 30 minutes. Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through. Let set for a couple of minutes before serving. Put on plate and top with salsa.
Directions for the salsa:
Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together. Let sit while the fish is marinating.
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder
The salsa:
1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste
Directions for fish:
Place fish in a medium size dish. Whisk together the oil, lime juice and chili powder. Pour mixture over fish let marinated for betweeen 15 - 30 minutes. Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through. Let set for a couple of minutes before serving. Put on plate and top with salsa.
Directions for the salsa:
Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together. Let sit while the fish is marinating.
Thursday, September 15, 2011
Marinated Pork Chops
Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops
Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops
Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill
Sunday, July 24, 2011
Chicken Breasts in Caper Cream Sauce
Ingredients4 bonesless, skinless chicken breasts halves
2 teaspoon lemon pepper
2 teaspoon salt
2 teaspoon dried dill weed
2 teaspoon garlic powder
4 tablespoons butter
2 cup whipping cream
2 tablespoons capers, drained and rinsed
Directions
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
2. Melt butter in large skillet over medium heat. Place breasts in skillet and increase heat to medium-high, Turn chicken frequently, until brown, about 5 minutes. reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Saturday, December 18, 2010
Tuscan Garlic Chicken
Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated
Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.
4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated
Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.
4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
Tuesday, December 7, 2010
Zesty Beef Roast
Ingredients
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water
Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.
Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water
Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.
Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.
Sunday, July 25, 2010
Margarita Chicken
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (I used Bacardi)
3 tablespoons lime juice
3 garlic cloves, minced
5 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate half way through marinating. Cover and refrigerate remaining marinade.
Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.
3 tablespoons lime juice
3 garlic cloves, minced
5 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate half way through marinating. Cover and refrigerate remaining marinade.
Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 5 servings.
Sunday, June 6, 2010
Chicken and Bacon Shish Kabobs
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar or less
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced 3 skinless, boneless chicken breast
halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in
half
1 (8 ounce) can pineapple chunks (Like to use fresh),
drained
skewers
Directions:
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear
1/4 cup soy sauce
1/4 cup cider vinegar or less
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced 3 skinless, boneless chicken breast
halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in
half
1 (8 ounce) can pineapple chunks (Like to use fresh),
drained
skewers
Directions:
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear
Tuesday, March 10, 2009
Impossible Cheeseburger Pie and a Twist
INGREDIENTS
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional
*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese
DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
1 lb lean (at least 80%) ground beef
1 onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Peppers Optional
*** WE USE ITALIAN SAUSAGE and 4 Tablespoons of our favorite salsa with beans/corn spread on top of the cheese
DIRECTIONS
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
Monday, March 2, 2009
Sweet and Sour Pork
INGREDIENTS
2 lbs pork (2” strips)
3 cups pineapple juice
¾ cup brown sugar
¾ cup vinegar
3 tablespoon soy sauce
5 tablespoon corn starch
1 cup pineapple chunks
Green pepper strips
DIRECTIONS
Brown pork. Add ½ cup water. Cover and simmer 1 hour. Combine rest (Except green pepper and pineapple chunks) Cook over low heat until thick. Add peppers and pineapple and cook until soft. Serve over rice.
2 lbs pork (2” strips)
3 cups pineapple juice
¾ cup brown sugar
¾ cup vinegar
3 tablespoon soy sauce
5 tablespoon corn starch
1 cup pineapple chunks
Green pepper strips
DIRECTIONS
Brown pork. Add ½ cup water. Cover and simmer 1 hour. Combine rest (Except green pepper and pineapple chunks) Cook over low heat until thick. Add peppers and pineapple and cook until soft. Serve over rice.
Stromboli
INGREDIENTS
1 tbsp butter
1 c. sliced mushrooms
½ chopped peppers
1lb frozen bread dough - thawed
½ - ½ lb sliced ham, salami and pepperoni
1 tsp Italian seasonings and basil (each)
DIRECTIONS
Melt butter in a large skillet. Add peppers and mushrooms cook, stir until tender! Set aside. On a large baking sheet lined with foil press bread dough into a 10 x 13 retangle. Spread the butter, veggie mixture over dough and sprinkle with seasonings. Layer with meat and cheese. Fold sides of dough over filling, lapping over edges (sorta like a jellyroll cake) Turn seam side down, pinch ends together and tuck under to seal cover and let rise in a warm place 1 -1 ½ hrs until double in size!. Bake @ 350 for 45 minutes until golden brown. Let stand before slicing. You may wish to warm up spaghetti sauce to serve over the top.
1 tbsp butter
1 c. sliced mushrooms
½ chopped peppers
1lb frozen bread dough - thawed
½ - ½ lb sliced ham, salami and pepperoni
1 tsp Italian seasonings and basil (each)
DIRECTIONS
Melt butter in a large skillet. Add peppers and mushrooms cook, stir until tender! Set aside. On a large baking sheet lined with foil press bread dough into a 10 x 13 retangle. Spread the butter, veggie mixture over dough and sprinkle with seasonings. Layer with meat and cheese. Fold sides of dough over filling, lapping over edges (sorta like a jellyroll cake) Turn seam side down, pinch ends together and tuck under to seal cover and let rise in a warm place 1 -1 ½ hrs until double in size!. Bake @ 350 for 45 minutes until golden brown. Let stand before slicing. You may wish to warm up spaghetti sauce to serve over the top.
Yakamesh
INGREDIENTS
1 lb hamburger, browned
1 bag of shredded cabbage in a bag
2 eggs
2 c. cooked rice
3 T soy sauce
DIRECTIONS
Fast fry very hot - 3 tablespoon oil. Put in cabbage stir 2 -3 minutes. Break eggs over the vegetables and stir. Add hamburger and rice and soy sauce. Keep vegetables crispy.
1 lb hamburger, browned
1 bag of shredded cabbage in a bag
2 eggs
2 c. cooked rice
3 T soy sauce
DIRECTIONS
Fast fry very hot - 3 tablespoon oil. Put in cabbage stir 2 -3 minutes. Break eggs over the vegetables and stir. Add hamburger and rice and soy sauce. Keep vegetables crispy.
Easy Chicken
Put in crockpot
4 chicken breast
1 can cream of chicken
1 pkg of Italian seasonings
Crockpot on low all day
4 chicken breast
1 can cream of chicken
1 pkg of Italian seasonings
Crockpot on low all day
Chicken Divan
INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
3 cooked boneless chicken breast halves, chopped
2 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
½ cup melted butter and 2 cup cracker crumbs - Mix together
DIRECTIONS
Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Then sprinkle butter/cracker crumbs mix on top.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
2 (10 ounce) packages frozen chopped broccoli
3 cooked boneless chicken breast halves, chopped
2 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese
½ cup melted butter and 2 cup cracker crumbs - Mix together
DIRECTIONS
Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Then sprinkle butter/cracker crumbs mix on top.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Penne with Chicken in creamy pepper jack cheese
INGREDIENTS
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced
DIRECTIONS
1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced
DIRECTIONS
1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Sunday, March 1, 2009
Sloppy Joes
INGREDIENTS
2 lbs hamburger
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 tablespoon vinegar
1 tablespoon sugar
1 Cup ketchup
1 can tomato soup
DIRECTIONS
Simmer for 30 minutes or more.
2 lbs hamburger
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 tablespoon vinegar
1 tablespoon sugar
1 Cup ketchup
1 can tomato soup
DIRECTIONS
Simmer for 30 minutes or more.
Saturday, February 28, 2009
Chicken Crescent Wreath
INGREDIENTS
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
2tubes (8 oz) refrigerated
crescent rolls
1 cup (4 oz) shredded Co-Jack
2/3 cup condensed cream of
chicken soup, undiluted
1/2 cup chopped broccoli
1/4 cup chopped water
chestnuts
1 can (5 oz) white chicken,
drained or 3/4 cup cubed,
cooked chicken
2 Tbsp chopped onion
DIRECTIONS
Arrange the crescent rolls on a 12-in pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 for 20-25 minutes or until golden brown.
Shredded Beef Sandwiches
INGREDIENTS
Arm roast
Large onion
1 Cup ketchup
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke
DIRECTIONS
Cut roast in 1/2; place in slow cooker. Top with onion. Combine next 8 ingredients; pour over roast. Cover and cook on low 809 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat - heat through.
Arm roast
Large onion
1 Cup ketchup
1/4 cup lemon juice
3 Tbsp Worcestershire sauce
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke
DIRECTIONS
Cut roast in 1/2; place in slow cooker. Top with onion. Combine next 8 ingredients; pour over roast. Cover and cook on low 809 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat - heat through.
Friday, February 27, 2009
Honey Lime Chicken Enchiladas
INGREDIENTS
9 Tbsp honey
8 Tbsp lime juice (5 Limes)
1 1/2 Tbsp chile powder
1/2 tsp garlic powder
6 chicken breasts cooked and shredded or small cubes
8-10 flour tortillas
1 lb monterey cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream
1 tomato (or I have used Rotel)
cilantro
1/2 cup sour cream
green onions
DIRECTIONS
Mix the first 4 ingredients and toss with chicken. Let marinate for at least 1/2 hr (Ziploc) .Pour 1/2 can enchilada sauce on bottom of 9 x 13 pan. Fill tortillas with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix the enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake first 15 minutes 350. Cut up tomato, cilantro and green onions after 15 minutes spoon on 1/2 cup sour cream on top and sprinkle tomato, cilantro and green onons. Bake another 15 minutes. YUMMY
9 Tbsp honey
8 Tbsp lime juice (5 Limes)
1 1/2 Tbsp chile powder
1/2 tsp garlic powder
6 chicken breasts cooked and shredded or small cubes
8-10 flour tortillas
1 lb monterey cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream
1 tomato (or I have used Rotel)
cilantro
1/2 cup sour cream
green onions
DIRECTIONS
Mix the first 4 ingredients and toss with chicken. Let marinate for at least 1/2 hr (Ziploc) .Pour 1/2 can enchilada sauce on bottom of 9 x 13 pan. Fill tortillas with chicken and cheese, saving about 1 cup cheese to sprinkle on top. Mix the enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake first 15 minutes 350. Cut up tomato, cilantro and green onions after 15 minutes spoon on 1/2 cup sour cream on top and sprinkle tomato, cilantro and green onons. Bake another 15 minutes. YUMMY
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