Wednesday, November 23, 2011

Honey-Lime Enchiladas

Ok girls, we need to get this recipe blog going again! So I am posting a recipe I recently came across on I LOVE this website. It has so many ideas. Anyway, this recipe was awesome and it freezes very well. Hope you like it too.

Honey Lime Enchiladas
recipe from The Sisters Cafe

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
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.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Thursday, January 21, 2010

Easy Polenta

Polenta is known as a peasant food, but is actually now served at high end restaurants covered with all kinds of sauces and toppings to make it a gourmet food. It is known for both its heartiness and its nutricious values, so give it a try! Here you go!


3 cups water
1 cup yellow cornmeal
2 tsp chicken-flavored instant bouillon
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp hot pepper sauce
1 Tbsp melted butter

In a large saucepan blend 1 cup water and 1 cup cornmeal and bring to a boil and mix until smooth. Then add the remaining 2 cups water, the bouillon, garlic powder, basil, and hot pepper sauce and bring to a boil/

Once boiling bring down to a simmer and cook for 10-15 minutes or until very thick...stirring frequently.

Pour the polenta into a greased pie pan and let stand for 15 minutes.

Cut the polenta into wedges; place on a broiler pan drizzling the melted butter over the top and then broil for 4-6 minutes or until bubbly.

*Sprinkle cheese over the top before broiling
*Once polenta is done, cover with sauteed mushrooms & onions, pico, or fresh, homemade sauces (tomato or onion).

Thursday, April 23, 2009

Tortilla Soup

my friend Jaci posted this on her blog while ago actually
and it's pretty good! 
i forgot to take a picture after making it though. sorry no pic.

Rumbi Island Grill Tortilla Soup

-3 boneless skinless chicken breast halves 
-8 cups chicken broth 
-1 cup carrot, diced very thin 
-1/4 teaspoon ground allspice 
-1/2 teaspoon fresh thyme, chopped  
-1/8 teaspoon ground cinnamon 
-1 tablespoon fresh ginger, chopped 
-1 tablespoon garlic clove, minced 
-1 cup chopped tomato 
-1 cup coconut milk 
-1 teaspoon hot pepper sauce 
-1 cup mozzarella cheese, shredded 
-2 cups white corn tortilla chips, cut into strips 
-2 limes, cut into wedges 


In a large pot, combine the cooked chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.

Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges. 

You will feel kinda fancy! -- 
You just made a restaurant soup! :)

*i like to put avocado wedges in my tortilla soup too, but that's just me*

Tuesday, April 21, 2009

Zucchini Risotto

This is a really good vegetarian dish! Try it. :)

1 cup arborio rice
2 Tbsp butter
1 onion, chopped
1 tsp garlic salt
3 cups chicken stock
1/2 red pepper, chopped
1 zucchini
1/2 cup milk
3/4 cup grated parmesan cheese
freshly ground pepper

In heavy saucepan, saute rice in butter stirring constantly.
Add onion, red pepper, and garlic salt. Saute until onions and peppers are tender.
Add 1 cup chicken stock, stirring frequently.
As the liquid cooks down, continue adding 1/2 cup stock at a time until all the stock is used and the mixture is creamy. Keep stirring!
Add zucchini.
Stir in milk.
Fold in cheese.
Top with fresh ground pepper.
Serve immediately.

Tuesday, April 14, 2009

Homemade Flour Tortillas

3 cups flour

2 tsp baking powder
1 tsp salt
4-6 Tbsp shortening or butter
About 1 and 1/4 cups warm water
Stir together flour, baking powder, and salt
Cut in shortening or butter
Add water little by little, not allowing dough to get sticky
Separate into 12 equal parts and roll out into tortilla shaped flats
Either bake tortillas under the broiler for about 30-60 seconds each side or pan-fry them in a frying pan for a few seconds each side

Thursday, March 12, 2009

Stuffed Cabbage

*ok, ok. don't judge the poor things by their cover. they look nasty but taste great*
i didn't take this picture-- i forgot to take one of my own:)

Dan's sister, mom and I made this one night in Colorado. It was so tasty!

Stuffed Cabbage

1 large head of cabbage
1-1 1/2 lbs ground turkey
1 1/4 tsp corriander
1 tsp cumin
1 tsp salt
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
season with pepper
1 TB brown sugar
1 egg
2 dollups tomato paste
1/3 c uncooked rice
1 medium onion finely chopped

Bring large pot of water to boil and steam cabbage head. Cut the center core out as best as you can as this will make it easier to remove the individual leaves when boiling. As leaves fall off the head of cabbage remove them from the pot and set on a plate to cool. Be careful not to overcook cabbage as it will make it difficult to wrap because the leaves will rip.

In a frying pan with 1 TB oil brown the onion and rice for a few minutes. Then mix in with all other ingredients listed above.

Use the very small cabbage pieces from the center of the cabbage to line the bottom of the pot. Roll up your cabbages and put them in the pot. I cut the very large cabbage leaves in half before rolling them just to make more rolls and I usually need all the cabbage to use up all the meat mixture.

Add to the pot
3 Beef Bouillon Cubes
2 - 14 oz cans of diced tomatoes
6-8 cups water...enough to barely cover cabbage rolls

Cover and bring pot to a boil and then simmer for about an hour. Garnish with sour cream and enjoy.

Wednesday, March 11, 2009


Here is my attempt at writing down my gumbo recipe. I usually just add stuff and don't really measure, but with gumbo I think it's all a preference and it turns out great every time. So here are my guesstimates - Hope you enjoy!

I use a big pot to make my gumbo in. Start by making a roux (equal parts butter and flour). I usually use 1-2 Tbsp of each. On medium high heat, melt them together, whisking the whole time.

You want to whisk it until it becomes a light brown color, a little darker than the picture below.

After it turns a light brown color I add the following:

1 tsp. Dijon mustard
2 or 3 roma tomatoes (blended in the blender with a little water to make them smooth)
2 tsp chili garlic sauce (found on the ethnic/Asian food isle) - we use this stuff A LOT when we cook.
1 Tbsp. molasses
1 tsp. salt
2-3 cups of chicken broth (depending on if you like it thicker or not)
1 small onion, chopped
1 green pepper, chopped
1/4 tsp. pepper
2 bay leaves
1 chicken breast, cooked and shredded
1 1/2 cups sliced smoked sausage (we buy the Jennie-o Lean Turkey sausage - and use about 1/3 of the package)

Cover and let it simmer for at least 30 minutes to let flavors blend. I have made it a couple of hours in advance and let it simmer until we were ready to eat.

Serve over cooked rice. Even Annabelle loves this stuff, but then again her eating habits aren't quite normal ;)