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.

Honey Bun Cake

Chris’s FAVORITE!
This cake is seriously amazing!


1 pkg yellow cake mix
2 sticks butter, softened
4 eggs
1 (8oz) container sour cream or plain yogurt
½ c packed brown sugar
1/3 cup chopped pecans, optional
2 tsp. cinnamon
1 c powdered sugar
1 tbs. milk
1 tsp. vanilla


Preheat oven to 350o. Generously grease bottom only of 9x13 pan. Remove ½ cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 min; scraping bowl occasionally. Spread half the patter into pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. 


Carefully spread remaining batter evenly over pecan mixture. (To make easier drop batter by dollops over pecan mixture, then spread) Bake 30 min or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time if necessary. Poke top of warm cake several times with a fork; spread glaze over top of cake. Cool completely about 1 hr. or serve warm. Store Covered.

Spicy Flank Steak

1/3 c. sour cream
2 Tbs. mayonnaise
½ tsp. garlic powder
¼ tsp. celery salt
2 Tbs. chili sauce
1 Tbs. lime juice
½ to 1 tsp. crushed red pepper flakes
¼ tsp. salt
1 flank steak (1 to 1 ½ pounds)


In a bowl, combine the sour cream, mayonnaise, garlic powder, and celery salt; refrigerate until serving.  Combine the chili sauce, lime juice, pepper flakes and salt; brush half on one side of steak. 


Broil 6 inches from the heat for 10 minutes.  Turn steak; brush with remaining mixture. Broil 6-10 minutes longer or until meat reaches desired doneness.  Let stand for 5 minutes. Slice into thin strips across the grain. Serve with the sour cream sauce.

Spicy Chicken Spaghetti

1 medium onion, chopped
6 garlic cloves, minced
5 Tbs. butter, divided
3 c. chicken broth
2 cans (15 oz. each) tomato sauce
2 c. chopped green onions
2 Tbs. Worcestershire sauce
2 tsp. dried thyme
1 ½ tsp. cayenne pepper
¼  tsp. hot pepper sauce
1 Tbs. salt
1 ½ tsp. garlic powder
1 ½ tsp. pepper
1 tsp. dried basil
¼ tsp. ground cumin
2 pounds boneless skinless chicken breasts, cubed
16 oz. angel hair pasta
½ c. sour cream


In a large saucepan or Dutch oven, sauté the onion and garlic in 2 Tbs. butter until tender.  Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne, and hot pepper sauce. Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, in a large resealable plastic bag, combine the salt, garlic powder, pepper, basil, and cumin; mix well.  Add chicken and  toss to coat.


In a skillet, sauté chicken in remaining butter until juices run clear. Add chicken to tomato sauce; simmer for 10 minutes.  Cook pasta according to package directions; drain. Top with chicken mixture, Garnish with sour cream. Yield: 8 servings 

Breaded Ranch Chicken

¾  c. crushed cornflakes
¾ c. grated Parmesan Cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
½ c. butter, melted


In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.  Dip chicken in butter, then roll in cornflake mixture to coat.  Place in a greased 13x9x2 inch baking dish. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear.