Monday, March 7, 2011

Honey Lime Chicken Enchiladas

You may be a little skeptical about this recipe based on the title, but I promise, it's really very good!

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (you could also used 1 cup sour cream)

Mix first four ingredients and toss with shredded chicken. Let it marinade for at least 1/2 hour (You could toss it together in a ziploc bag in the morning and leave it in the fridge all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left over marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Make it a Freezer Meal: Make and freeze this recipe. To bake, preheat oven to 350 degrees and bake covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Wednesday, March 2, 2011

Lip Smacking Good Carrot Cake

I am sitting here at the computer eating this cake as I type. It is soooo good. I must give a nod to the fantastic little blog where I found the recipe, that I have been reading the past few months (I love all it's country charm and beautiful photographs): Meadowbrook Farm .

Here is the recipe. Seriously, try it very, very soon. You won't be disappointed.

Carrot Cake

2 cups flour
2 cups sugar
1 1/2 cups oil (I substituted 1 cup applesauce for 1 cup of the oil)
4 eggs
1/2 cup chopped pecans (I left these out for the picky people who live at my house)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots

Combine sugar, oil, (and applesauce if you choose to substitute), and eggs. Sift together flour, soda, cinnamon and salt. Add to sugar/egg mixture. Mix well and fold in carrots and pecans.

Pour into a greased and floured 9 x 13 pan (I used a bundt pan). Bake at 300 degrees for one hour.

Cool completely.

Cream Cheese Frosting

1 - 8 oz package softened cream cheese
1/4 cup softened butter
4 cups powdered sugar
2 tsp vanilla

Cream the cream cheese and butter, then mix in the vanilla and powdered sugar. Spread on the cooled cake and lick the beaters and the bowl clean!

Seriously. It's to die for!