Honey Lime Enchiladas

Janet and I have been trying a bunch of new recipes this past week and we have more to try. It has been fun and we have liked all of them and loved some of them. I got this off of the blog http://sisterscafe.blogspot.com/ and all of us really liked it.

1 1/2 lbs. pork or chicken, cooked and shredded ( I used one of those pork roasts from Costco and cooked it in my crock pot)
Sauce:
1/3 cup honey
1/4 cup lime juice
1 T. chili powder
1/2 tsp. garlic powder

1 large can green enchilada sauce (you might have some left over but you can freeze it for next time)
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. (I didn't leave it that long but it was fine)
Lightly spray your pan with non-stick baking spray. Pour green enchilada sauce into pans to coat the bottom. Fill tortillas with shredded meat and some of both cheeses. Roll and place in pan.
Pour however much sauce you want over the top of the enchiladas and sprinkle cheese on top, however much you want. Bake uncovered for 30 minutes at 350 degrees until it is bubbly and the cheese is melted.
Enjoy!

Orange Chicken

Oh man I loved this recipe. Mom and I couldnt stop eating it!

2 pieces chicken, cut in 1 1/2 inch cubes
2 eggs beaten
3/4 c. corn starch
1 c panko breadcrumbs
1/8 t. salt
1/8 t. pepper

Sauce
1 1/2 c. water
1/4 c. orange juice
1/3 c. rice vinegar
2 1/2 T. soy sauce
1 c. brown sugar
1 T orange zest
1/2 t. ginger root, minced
3 cloves garlic, minced
1/4 t. crushed red pepper
3 T. corn starch
1/4 c. water

combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, panko breadcrumbs, and another with the seasoned corn starch. Dip chicken in the egg mixture, dredge in the corn starch, then again in the eggs, and finally in the panko breadcrumbs. Heat a frying pan with a little bit of olive oil and cook chicken.

In a saucepan, combine the 1 1/2 c. water, orange juice, rice vinegar, and soy sauce. blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Combine the corn starch and 1/4 c. of water and mix thoroughly. Slowly stir the corn starch into the sauce and bring it to a boil. Once it has thickened pour the sauce over the chicken. We made rice to go with our orange chicken.

Lemon Raspberry Cake

Mom and I made this last night and it was so good. I found a recipe on The Pioneer Womens blog but we made a lot of changes.


1-½ cup Flour
3 Tablespoons Corn Starch
½ teaspoons Salt
1 teaspoon Baking Soda
9 Tablespoons Unsalted Butter, Softened
1-½ cup Sugar
3 whole Large Eggs
½ cups Sour Cream
1 teaspoon Lemon Extract
1 Lemon Zest

Icing
½ pounds Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1-½ pound Powdered Sugar, Sifted
1 teaspoon Vanilla
1 pound Raspberries

Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and lemon extract and mix until combined. Add lemon zest and mix. Add flour, salt, baking soda, and corn starch and mix on low speed until just barely combined.

Pour into greased 8-inch cake pan. Bake at 350 degrees for 35-40 minutes, or until done. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Mash raspberries and sprinkle with 4 tablespoons sugar. Stir together and let sit.

For the icing combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. (we used all of the frosting and thought it was too much so i would suggest making half of what the recipe calls for.

Slice cake in half through the middle. Spread raspberries evenly over each half (cut side up).

Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Enjoy!

Avocado Chicken Pitas

Got this recipe out of our new Ward Cookbook. Its one of my good friend's recipe.

4 whole pitas

2 tbsp olive oil

2 medium ripe avocado, pitted and peeled

1 tbsp lemon juice

1/4 tsp garlic powder

1-2 chicken breasts cooked and shredded

1 medium tomato

2 cups Monterey jack cheese

Brush one side of pita with oil and bake 12-15 minutes at 350. Mash the avocado with lemon juice and garlic powder. Spread on pitas and layer with remaining toppings. Bake for 5-6 minutes or until cheese is melted.

It was very yummy and you can put whatever you like on it. For the kids I just put cheese and pepperoni on theres and they loved it.

Fiesta Chicken Pasta

Sorry, the picture isn't very good. I forgot until I was putting it away. It was very yummy.

1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar

1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.