A few weeks ago I got a head of Butter Lettuce in my Bountiful Basket. I really wanted to find a good lettuce wrap recipe to use it.
I made this recipe off of Mel's Kitchen Cafe: http://www.melskitchencafe.com/2009/03/asian-lettuce-wraps.html.
I thought they were delish and they tasted so much like the lettuce wraps I like from Happy's Chinese Restaurant in Idaho Falls. I pretty much followed the recipe exact and I used ground turkey because I couldn't find chicken.
I didn't really dig the sauce and I don't think the lettuce wraps need sauce, so I won't make that next time.
Tuesday, March 20, 2012
Honey Lime Enchiladas
So I have a list of recipes that I have wanted to blog for awhile now. So here goes. The first one, Honey Lime Enchiladas, ranks in the top 5 of my family's favorite recipes. I would've never thought to put this combo together, but boy am I glad I gave it a try. They are soooo good!
This recipe can be found on Mel's Kitchen Cafe.
INGREDIENTS:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
DIRECTIONS:
Mix the first four 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). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
A tip from the website is to saute diced onion and garlic and add to the marinade. I always do this, using 1/4 to 1/2 cup of onion and 1-2 cloves of garlic. Also, I always use sour cream instead of heavy cream and think it tastes great. I've never been able to find a 16 oz. can of enchilada sauce, so I have used two 10 oz. cans or one 28 oz. can and it comes out just fine. I have also used a variety of cheeses, cheddar, pepperjack, colby jack, just whatever I have on hand. I usually marinade the chicken for a couple of hours, but I have done it for as little as 30 minutes and once I did it overnight and I didn't notice a big difference.
Something yummy to make to go along with these enchiladas is Mel's Honey Lime Fruit Salad :http://www.melskitchencafe.com/2010/04/honey-lime-fruit-salad.html
Give these a try! I think you'll love them! Oh yeah, and these are almost better rewarmed the next day!
This recipe can be found on Mel's Kitchen Cafe.
INGREDIENTS:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
DIRECTIONS:
Mix the first four 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). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
A tip from the website is to saute diced onion and garlic and add to the marinade. I always do this, using 1/4 to 1/2 cup of onion and 1-2 cloves of garlic. Also, I always use sour cream instead of heavy cream and think it tastes great. I've never been able to find a 16 oz. can of enchilada sauce, so I have used two 10 oz. cans or one 28 oz. can and it comes out just fine. I have also used a variety of cheeses, cheddar, pepperjack, colby jack, just whatever I have on hand. I usually marinade the chicken for a couple of hours, but I have done it for as little as 30 minutes and once I did it overnight and I didn't notice a big difference.
Something yummy to make to go along with these enchiladas is Mel's Honey Lime Fruit Salad :http://www.melskitchencafe.com/2010/04/honey-lime-fruit-salad.html
Give these a try! I think you'll love them! Oh yeah, and these are almost better rewarmed the next day!
Thursday, March 8, 2012
Mike's Favorites Part 2- Fajitas
This is what we had for dinner tonight & decided I needed to share :) I actually got this recipe from Serena but it has become a regular in this house (often requested despite my menu plan). It's simple & delicious!!
Fajitas3 Tbsp soy sauce
2 Tbsp lime juice
2 tsp liquid smoke
1/4 cup water
2 cloves garlic (minced)
dash onion powder (we like onions in our fajitas so I just leave this out because the onions add enough for me)
1 lb chicken or beef (we've decided that steak is definitely the way to go, especially with the liquid smoke flavor)
Mushrooms (yup-you guessed it...another of mushroom recipe for Mike's Favorites haha and we like baby bella mushrooms)
Onion-sliced or roughly chopped
*Cube or chunk the meet. Slice onion and mushrooms. Mix all other ingredients together for the marinade. Add meat and veggies into sauce and let marinade for 1-2 hours. Then cook in all of the sauce until meat is cooked. Serve with warm tortillas, cheese, and sour cream.
-just a couple of personal tips: I always double the sauce recipe because Mike LOVES it and will literally drink the rest of the sauce after everything else is gone...ssshhh don't tell him I told you haha. And if I slice the meat pretty skinny insteady of thick chunks I only will marinade it for about 20-30 minutes and it tastes great! I also use almost a whole carton of sliced mushrooms and a whole medium sized onion. Let me know if you have questions!
Enjoy!!! yum yum
Fajitas3 Tbsp soy sauce
2 Tbsp lime juice
2 tsp liquid smoke
1/4 cup water
2 cloves garlic (minced)
dash onion powder (we like onions in our fajitas so I just leave this out because the onions add enough for me)
1 lb chicken or beef (we've decided that steak is definitely the way to go, especially with the liquid smoke flavor)
Mushrooms (yup-you guessed it...another of mushroom recipe for Mike's Favorites haha and we like baby bella mushrooms)
Onion-sliced or roughly chopped
*Cube or chunk the meet. Slice onion and mushrooms. Mix all other ingredients together for the marinade. Add meat and veggies into sauce and let marinade for 1-2 hours. Then cook in all of the sauce until meat is cooked. Serve with warm tortillas, cheese, and sour cream.
-just a couple of personal tips: I always double the sauce recipe because Mike LOVES it and will literally drink the rest of the sauce after everything else is gone...ssshhh don't tell him I told you haha. And if I slice the meat pretty skinny insteady of thick chunks I only will marinade it for about 20-30 minutes and it tastes great! I also use almost a whole carton of sliced mushrooms and a whole medium sized onion. Let me know if you have questions!
Enjoy!!! yum yum
Monday, March 5, 2012
Regis Fruit Cobbler
We had this for dessert yesterday so I thought I’d share the recipe, and it was the first time I had ever made it. My mom has made this a few times for us and I always like it when she does because it smells so good. I’m not a fan of cobblers, but I love this one cuz it taste more like cake. It’s also super easy.
Regis Fruit Cobbler
1 - 20 oz. can crushed pineapple (do not drain liquid)
2 - 12 oz. bags frozen fruit (I like to get 2 different kinds of fruit.) (We’ve always had one bag of peaches and one bag of the mix of raspberries, blueberries, and strawberries but you can have whatever you want!)
1 box yellow cake mix
1/2 cup chopped pecans
1/4 cup sugar
1 cube butter, melted
(Icecream to serve on top)
Preheat oven to 350 degrees. In an ungreased 9x13 cake pan spread the can of pineapple with the juice. Spread 1 of the bags of frozen fruit over the pineapple. Sprinkle the dry yellow cake mix over the fruit. Spread the other bag of frozen fruit over the cake mix. Sprinkle the nuts over the fruit. Melt the butter and add the sugar and stir until combined. Pour butter/sugar mixture over the nuts and fruit.
Bake for about 1 hour until golden brown. (May take a little longer to bake.) Serve warm with ice cream on top.
Regis Fruit Cobbler
1 - 20 oz. can crushed pineapple (do not drain liquid)
2 - 12 oz. bags frozen fruit (I like to get 2 different kinds of fruit.) (We’ve always had one bag of peaches and one bag of the mix of raspberries, blueberries, and strawberries but you can have whatever you want!)
1 box yellow cake mix
1/2 cup chopped pecans
1/4 cup sugar
1 cube butter, melted
(Icecream to serve on top)
Preheat oven to 350 degrees. In an ungreased 9x13 cake pan spread the can of pineapple with the juice. Spread 1 of the bags of frozen fruit over the pineapple. Sprinkle the dry yellow cake mix over the fruit. Spread the other bag of frozen fruit over the cake mix. Sprinkle the nuts over the fruit. Melt the butter and add the sugar and stir until combined. Pour butter/sugar mixture over the nuts and fruit.
Bake for about 1 hour until golden brown. (May take a little longer to bake.) Serve warm with ice cream on top.
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