Thursday, February 24, 2011

2 recipes that rock it

I am in a generous mood. This morning I found some bright Gerber's tucked in my mailbox. It was much appreciated, although Abby insists they are for her. Maybe.

So in this light I want to share a new family favorite recipe. (the one I mentioned in 30 before 30)

I had serious intentions of taking a pic the last time I made this, but alas it went straight into every one's belly's before I could do so. So for those who hesitate to make a recipe without a picture, please take my word for it.

1/2 c honey
1/4 c lime juice
1 T chili powder
1/2 tsp garlic powder
1 & 1/2 lbs chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate for at least 30 minutes (I do it overnight, plus this is the best part of the recipe-don't scrimp, make more if possible).

2 (10 oz) cans green enchilada sauce
1 c half & half
flour tortillas (wheat are delish)
shredded Colby jack cheese (or that big bag of Cheddar you have in the fridge)

mix enchilada sauce with half & half. Spread roughly 3/4 c of the sauce in the bottom of a 9x13 baking dish. Fill flour tortillas with marinated chicken and cheese, roll up, then place side-by-side in baking dish. Pour remaining sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25-30 minutes.

When we make it, I get a side of the instant Spanish flavored rice (the Mexican rice is our 2nd fav), some sour cream, mashed up avocado, and some of Harmon's fresh salsa. And if I'm impressing my guests, I'll have some quartered limes to garnish.

L.O.V.E. this dish. Mmm.

And since I love you, here is another instant favorite around here. Recently I had the sisters and kiddos over for a sugar cookie frosting party. We served up some mac n'cheese for the kids, but for the adult women in my life who deserve something more sophisticated, I made this salad. And trust me, I am plotting some other female gathering so I can make it again. (Why is it men never appreciate a good salad?)


1 bag of spring lettuce mix
3 green onions
1 (11 oz) can mandarin oranges, drained
1 avocado, diced
1 apple, diced
1/2 c dried cranberries, or crasins
1/3 c crumbled blue cheese
1/2 c caramelized almonds

2 T white wine vinegar
1/2 tsp salt
1/2 tsp pepper
1 & 1/2 T sugar
1/4 c oil

whisk together dressing ingredients. Toss salad ingredients and dressing just prior to serving. If preparing in advance, remember to add diced apple and avocado directly to jar of dressing to keep from browning. Shake before adding to salad.

And if you make if for lunch don't forget to toss in some chicken to make it more of a meal.

Alright, 2 favorite recipes. Don't worry this isn't turning into a recipe blog.


  1. How funny- I just made that first one and they are amazing! From the 2nd Ivory cookbook, yes? Ummm... they are good!

  2. Oh, I sooo want to try that enchilada recipe. It sounds great. Thanks for sharing!