This is another one I stole from sisters cafe (i sure hope they don't mind, I've been trying a lot of their recipes lately.) I thought it was a little too sweet so I would've used less honey - but Jared liked it sweet so it's up to you. It was easy and delicious- and good the next day. I used a lot of cheese too because I love cheese.
submitted by Wendy
6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
1 lb cooked chicken shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)
Thursday, February 26, 2009
Lemon Streusel Muffins
I'm going to steal another recipe from sisters cafe- it was of course as everything I do is- easy and used normal ingredients.
submitted by Wendy
1 1/2 cups flour
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 Tb grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 Tb flour
3 Tb sugar
1 Tb cold butter
For the glaze:
1/4 cup powdered sugar
1 Tb fresh lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease or paper line muffin cups and fill the cups 3/4 full.In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
*this makes 12 muffins. Don't be afraid to double it though - it works great.
submitted by Wendy
1 1/2 cups flour
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 Tb grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 Tb flour
3 Tb sugar
1 Tb cold butter
For the glaze:
1/4 cup powdered sugar
1 Tb fresh lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease or paper line muffin cups and fill the cups 3/4 full.In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
*this makes 12 muffins. Don't be afraid to double it though - it works great.
Tuesday, February 24, 2009
Easy Schmeezy Chicken Curry!
Thanks to my sister in law Mandy one of my favorite quick and easy meals to make is Chicken Curry! All you need is:
1/2 cup butter, I usually subtract a little butter and replace it with peanut butter
1/2 cup mustard
1 cup honey
2 Tablespoons curry powder(preference McCormick)
4 to 5 chicken breasts
Boil chicken breast. Combine all ingredients in a pot and let simmer. Put chicken breasts in the sauce, after cooked, and let it simmer for 10 minutes.
1/2 cup butter, I usually subtract a little butter and replace it with peanut butter
1/2 cup mustard
1 cup honey
2 Tablespoons curry powder(preference McCormick)
4 to 5 chicken breasts
Boil chicken breast. Combine all ingredients in a pot and let simmer. Put chicken breasts in the sauce, after cooked, and let it simmer for 10 minutes.
Super Moist Chocolate Bundt Cake
Submitted by Wendy
I got this recipe from one of my favorite sites - sisterscafe.blogspot.com
I made it the other day and Jared said at least 6 times this is the best chocolate cake. It was easy and delicious...so so moist. I keep it in the fridge and it's been 3 days and I'm still loving it. There is a picture on the website.
Super Moist Chocolate Bundt Cake
1 devils food cake mix
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips
Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.
I got this recipe from one of my favorite sites - sisterscafe.blogspot.com
I made it the other day and Jared said at least 6 times this is the best chocolate cake. It was easy and delicious...so so moist. I keep it in the fridge and it's been 3 days and I'm still loving it. There is a picture on the website.
Super Moist Chocolate Bundt Cake
1 devils food cake mix
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips
Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.
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