Delish!

We have been trying lots of new recipes lately and I thought I would post some of our new-found favorites.

The first one we actually tried when we were in Logan, but have made it a couple of times since because we love it so much. My cousin Colista emailed me this recipe a few months ago and I am sure glad she did. It has kind of a cafe rio sweet and limey taste to and I recommend it if you love enchiladas

Honey Lime Chicken Enchiladas *****

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal. Serves 4 to 6

_________________________________________________________


This next one is really similar to the enchiladas but it is a rice bowl and equally as delicious. I got this recipe off the Good Things Utah show.

Cilantro Lime Chicken and Rice Bowl

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ½ C cilantro lime marinade, recipe below or bottled Cilantro lime rice, recipe below
• 1 C Mango salsa
• ¾ C Sour cream
• ½ C finely chopped cilantro
• 1 ½ C Shredded Pepper Jack Cheese
• Tomatillo Ranch Dressing, recipe below
• Extra cilantro and limes, for garnish

Preparation

1. Place chicken breasts in a re-sealable plastic bag. Add prepared marinade and mix to coat. Marinate for 4 hours to overnight.

2. While chicken is marinating, prepare tomatillo ranch dressing and refrigerate for at least one hour before serving.

3. 30 minutes before removing chicken from marinade, prepare cilantro lime rice as directed. Set aside for later use.

4. Remove chicken from marinade and grill in skillet or on the grill. Allow to cool for 10 minutes then shred with fork.

5. While chicken is cooking, mix sour cream and ½ C chopped cilantro together.

6. To compile rice bowl, place desired amount of rice in an oven safe bowl. (Preferably the same bowl you’ll serve it in) Top rice with the following in this order: shredded chicken, cilantro sour cream, mango salsa, and finally shredded pepper jack cheese.

7. Place rice bowl under the broiler just until cheese is melted and the dish is warmed through. Serve with a drizzle of the tomatillo ranch dressing, garnish with cilantro and lime then enjoy!

Cilantro Lime Marinade

Ingredients

• ¾ C vegetable oil
• Juice and zest of two limes
• 1 Tbs minced garlic
• 2 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• ½ C finely chopped cilantro

Preparation

1. Add all ingredients except oil to a food processor or blender.

2. Slowly drizzle oil in while food processor is running.

3. Refrigerate until ready to use.

Tomatillo Ranch Dressing

Ingredients

• 1 buttermilk ranch dressing packet
• 1 C mayo
• 1 C buttermilk
• 5 sml-med tomatillos
• 1 bunch of cilantro, chopped
• 2 tsp garlic, minced
• Juice and zest of 2 limes
• 1 jalapeno (seeded or not depending on how spicy you like it)
• 2 tsp sugar
• ½ tsp salt

Preparation

1. Use a food processor to blend all the ingredients thoroughly.

2. Refrigerate until ready to serve.

*This makes about 4 cups of dressings but will keep in the refrigerator for up to 2 weeks.
*Leftover dressing is fabulous on any fresh ‘south-of-the-border’-style chicken or pork salads.

Cilantro-Lime Rice

Ingredients

1 cup uncooked rice
1 Tablespoon butter or margarine
2 teaspoons garlic, minced
zest of one lg lime
2 cups hot water
1 chicken bullion cube
2 teaspoons granulated sugar
1/3 cup chopped fresh cilantro

Preparation

1. In a saucepan melt butter over medium-high heat.

2. Add hot water and bullion.

3. As soon as water comes to a boil and bullion is dissolved, stir in rice and reduce heat to medium.

4. Cover and cook 15-20 minutes or until rice is tender.

5. Remove from heat and add lime zest, juice, cilantro, garlic and sugar.

6. Fluff rice with fork, stirring ingredients together as you do so. Enjoy!

SOOO Good and we love the tomatillo dressing!!

_____________________________________________________

The last recipe I didn't think I would like because I am not a big fan of cabbage but it actually turned out really well and looks beautiful

Creamy Avocado and White Bean Wrap

Ingredients:

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce (see Note)
• ¼ teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• ¼ cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• ½ cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat wraps or tortillas

Instructions:

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Makes 4 servings

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods section at Albertsons. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition Information
Per serving: 411 calories; 18 g fat (4 g sat, 7 g mono); 15 mg cholesterol; 50 g carbohydrate; 13 g protein; 13 g fiber; 633 mg sodium; 396 mg potassium.