Honey Lime Chicken Enchiladas

So different, but so yummy! Not your traditional spicy enchilada!  Great for when you crave Mexican but want something a little more mild.

Marinade:

6 Tbs. honey

5 Tbs. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 oz. green enchilada sauce

1 c. heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

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

This recipe was found at Dinner on a Dime.

This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

Onion Strings

from The Pioneer Woman...sooooo yummy! And eeeeasssyy!

1 whole large onion

2 c. buttermilk
2 c. flour
1 T. salt
1/4 to 1/2 tsp. cayenne pepper
1-2 quarts oil
Black pepper to taste.

Slice onion very thin.  Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil.  Fry for a few minutes and remove as soon as golden brown.

Iced Oatmeal Cookies

This recipe is from Shugary Sweets and is the yummiest oatmeal cookie ever!

1 c. butter, melted and slightly cooled
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 Tbs. baking powder
2 c. quick oats
2 c. flour

Icing:
2 c. powdered sugar
1/2 c. heavy cream
1/2 tsp. cinnamon

In food processor, add oatmeal and pulse until partly ground.  Don't make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.

Drop by several tablespoons onto a parchment paper lined cookie sheet.  Bake at 350 for 14-16 minutes.

To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth.  Frost each cookie and allow to harden.