Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

adapted from the Sister's Cafe

1/3 cup honey

1/4 cup lime juice

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce

1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in aZiploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.

CHICKEN SALTIMBOCCA & PANZANELLA

Chicken Saltimbocca
4 boneless, skinless chicken breast halves, lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish
2 large slices prosciutto
1/4 lb. fresh mozzarella cheese, thinly sliced
3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.

In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.

Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.

Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.

Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.

****I made mine without the white wine sauce and it was still super yummy!


Panzanella
2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more as needed
3 Tbs. balsamic or red wine vinegar, plus more as needed
Salt and freshly ground pepper, to taste
6 to 8 thick slices country-style white bread, torn
into bite-size pieces

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.

Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.

Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.

*Recipe from Williams Sonoma

Zuppa Toscana

1 lb. spicy Italian sausage
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.

CAFE RIO PORK / CILANTRO LIME RICE / ENCHILADA SUACE

1 pork loin
1 2 liter bottle coke
1 16oz jar of salsa
2 cups brown sugar

Place pork loin in baking dish and cover with Coke. Cook on 225 for 6 hours. Remove from pan and shred the pork, pour out remaining coke.

Mix 16oz fresh coke, the jar of salsa and the 2 cups of brown sugar in a blender. Pour over shredded pork. Cover and cook an additional 1-2 hours.

CILANTRO LIME RICE
4 Cups Water
2 Cups White Rice
4 tsp Chicken Bouillon
2 Garlice Cloves
1/2 Onion, Chopped
1 Lime
1/2 Bunch Cilantro

Chop onion and garlic small. In a food processor, chop cilantro. In a rice maker combine water and bouillon cubes. Once disolved add rice, garlice, onion, lime juice and cilantro. Cook until done.


ENCHILADA SAUCE
1 Can (14 oz) Green Enchilada Sauce
3/4 Cup Coke
1 Cup Brown Sugar

Heat on med until well mixed.

JAMBALAYA

When I think Jambalaya I've ALWAYS thought shrimp, crawfish or crab...until now! This recipe was so easy, so yummy and made with chicken and sausage!

vegetable oil
3 celery stalks
1 bell pepper
1 large onion
1-2 cloves of garlic
3-4 cups chicken
pepper
creaole seasoning
1 beef kielbasa sausage
2 cups instant rice
2 cans of chicken broth
1 can tomato sauce

Bake chicken & sausage in oven at 350 until cooked. Cut chicken into cubes and slice sausage. In a large pot pour 1-2 TBSP of oil and heat. Add chopped onion, pepper, celery and garlic, cook until soft. Add chicken and sausage along with pepper & creole & cook for 5-10 minutes. Add rice, broth & tomato sauce. Season again & stir. Bring to a boil then remove from heat. Cover and let it sit for 10 minutes. Uncover, return to medium heat and stir. Continue to cook until desired consistency is reached.

Best served with cornbread.

RUMBI INSPIRED CHICKEN SANDWICH & SWEET POTATO FRIES

Chicken Breast
BBQ Sauce (I love Famous Dave's Sweet & Zesty)
Pepperjack Cheese Slices
Pineapple Rings
Hawaiian Sweet Rolls (the kind for sandwiches)

Pour BBQ sauce on chicken and bake for 30-40 minutes on 350.
Place cooked chicken on a hawaiian sweet roll top with a little bit more bbq sauce, pepperjack cheese and pineapple ring. Serve with sweet potato fries.

2-3 Sweet Potatoes
Olive Oil
Paprika
*Paula Deen House Seasoning
1/2 C Salt
1/8 C Black Pepper
1/8 C Garlic Powder

Slice sweet potatoes, lightly coat with olive oil. Lay fries out on a cookie sheet lined with parchment paper. Sprinkle 1/2-1 TBSP of House Seasoning and 1/4-1/2 tsp of Paprika onto fries. Bake at 450 for 20 minutes.

BAKED PENNE

Kosher salt, to taste
1 lb Chicken, baked & seasoned w/ Italian Seasonings
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.

In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute.

Add the pasta, tomato sauce, basil, chicken, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine.

Transfer to 9 x 13 baking pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes at 400ºF.