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.

CORNBREAD STUFFING

1 pound bulk Italian sausage, sweet or hot
1/2 cup butter
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth

Preheat oven to 375 degrees F.

Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.

BANANA UPSIDE-DOWN CAKE

9 Tbs. unsalted butter
1/2 cup brown sugar
1 1/4 cups granulated sugar
1 Tbs. pure maple syrup
3 firm but ripe bananas, halved lengthwise
1/2 cup milk
1 tsp. vanilla extract
2 egg yolks
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F.

Lightly butter the sides of a round cake pan. In the cake pan over medium heat, melt 3 Tbs. of the butter. Add the brown sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.

In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside. In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Spoon the batter over the bananas, spreading it evenly.

Bake until a skewer inserted into the center comes out clean, about 50 minutes.

Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream or ice cream.

TWO LAYER PINEAPPLE UPSIDE-DOWN CAKE WITH PINEAPPLE BUTTERCREAM FROSTING

1 cup butter, softened 2 1/4 cups sugar
5 large eggs 1 tsp. vanilla extract
3 cups cake flour 2 tsp. baking powder
1/4 tsp. salt 1 1/4 cups whole buttermilk
1/2 cup butter, melted 1 1/2 cups firmly packed brown sugar
2 (20 oz.) cans pineapple slices in juice, drained well (reserve 2 Tbs. juice for frosting)
1 (10oz.) jar maraschino cherries, drained well
Pineapple Buttercream Frosting *

Preheat oven to 350ºF. Spray 2 (9 inch) round cake pans with nonstick cooking spray with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In a small bowl, combine flour, baking powder and salt; sift twice. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.

Pour 1/4 cup melted butter in each prepared pan. Sprinkle brown sugar evenly over butter in each pan. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.Pour batter evenly over fruit, and bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.

Let cakes cook in the pans for 10 minutes. Invert cakes onto wire racks to cool completely.To assemble cake, carefully place one cake layer, pineapple side up on a cake plate. Carefully stack remaining cake layer, pineapple side up, over first layer.

Frost sides of cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting
1/2 cup butter, softened 3 1/2 cups confectioners' sugar
2 Tbs. reserved pineapple juice from can

In a medium bowl, beat butter and pinapple juice at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.

KENTUCKY PIE - AKA BROWNIE PECAN PIE

4 Large Eggs, lightly beaten
2 Cups Sugar
1(12 oz) Semisweet Chocolate Chips, melted
1 Cup Self-Rising Flour, sifted
1 Cup Butter, melted
2 Cups Chopped Pecans
2 9" unbaked pie shells*

Preheat oven to 350.

Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells.

Bake 30 -40 minutes.

*Pie Crust
2 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
3 Tablespoons Granulated White Sugar
1/4 cup Vegetable Shortening, cold
12 Tablespoons Butter, cold and cubed
1/4 Cup to 1/2 Cup Ice Water

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie

TRUFFLE PIE

Graham Cracker Crust
1 ¼ Cup Graham Cracker Crumbs
1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar
1/3 Cup Butter, melted

Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.

Truffle Filling
2/3 Cup Heavy Cream
6 Ounces Bittersweet or Semisweet Chocolate Chips

Whipped Chocolate Filling
6 Ounces Semisweet Chocolate Chips
1 1/2 Cups Heavy Cream
1/2 tsp Vanilla

Whipped Cream Topping
2 Cups Heavy Cream
1/2 Cup Confectioners Sugar

Garnish
1 Ounce Milk Chocolate
1 Ounce White Chocolate
1 Ounce Semisweet Chocolate

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Refrigerate for an hour and serve.

RICOTTA CHEESE PANCAKES

1 c. ricotta cheese
1/4 c. flour
2 T. oil
2 T. sugar
1/4 t. salt
3 eggs
Spray oil, for griddle/nonstick pan

Mix the above ingredients in a blender (a whisk and bowl work fine too). Pour onto a sprayed griddle and cook them just like pancakes. You can put finished pancakes in a warm oven until all batter is cooked.

Pour a little melted butter over the top of the pancake, then top with fresh fruit of the season that you have cut up, sprinked with sugar and let stand until juice is formed. Sprinkle with a little powdered sugar. Great for a festive brunch. The texture is much like a crepe. (My kids devour these as much or more than my buttermilk pancakes.)

Cream Cheese Pound Cake with Lime Glaze

For the cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioners' sugar for dusting

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice. Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.

MONTREAL OREO COOKIE CHEESECAKE

Graham Cracker Crust:
1 ¼ Cup Graham Cracker Crumbs 1 tsp Cinnamon
¼ Cup firmly packed Brown Sugar 1/3 Cup Unsalted Butter, melted

Blend all ingredients in bottom of a 9 or 10 inch springform pan, then press onto bottom and sides. Refrigerate crust until firm, about 30 minutes.


Oreo Filling:
2 lb Cream Cheese (room temperature) 1/3 Cup Whipping Cream
1 ¼ Cup Sugar 1 tsp Vanilla
2 TBSP All-Purpose Flour 1 ½ Cup Coarsley Chopped Oreo Cookies
4 Extra Large Eggs 2 Large Egg Yolks

Preheat oven to 425°F. Beat cream cheese in large bowl with electric mixer on lowest speed until smooth. Beat in sugar and flour until well blended. Beat in eggs and yolks until mixture is smooth. Stir in cream and vanilla. Pour half of the batter onto prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over the Oreos, smoothing with a spatula. Bake 15 minutes. Reduce oven temperature to 225°F and bake for 50 minutes, cover top loosely with foil if browning to quickly.

Sour Cream Top:
2 Cups Sour Cream ¼ C Sugar
1 tsp Vanilla

Increase oven temperature to 350°F. Blend sour cream, sugar and vanilla in a small bowl. Spread over cake. Bake 7 minutes. Refrigerate immediately. Cover cake with plastic wrap and chill overnight.

Swiss Fudge Glaze:
1 C Whipping Cream 1 tsp Vanilla
8 oz Semi-Sweet Chocolate, chopped 5 Oreo Cookies, halved crosswise

Scald cream in heavy medium saucepan over high heat. Add chocolate and vanilla and stir 1 minute. Remove from heat and stir until all chocolate is melted. Refrigerate glaze for 10 minutes. Set cake on platter and remove from springform. Pour glaze over top of cake. Smooth top and let the glaze drizzle down the sides of cake. Arrange Oreo cookie halves, cut side down, around outer edge of cake. Refrigerate until cakes is ready to serve. Makes 8-10 Servings.

WHITE CHOCOLATE PUMPKIN SCONES

My neighbor, Sheri, who just moved would bring these by on cold, snowy winter days. They would still be warm from the oven and were soooo yummy! Before leaving she gave me the recipe...

Ingredients

2 cups all purpose flour

1/3 cup light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

1/3 cup chopped white chocolate

1/4 cup chopped and toasted pecans (optional)

1/3 cup buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)

Step 1: Preheat oven to 400 degrees F. and place rack in middle of oven. Line a baking sheet with parchment paper.

Step 2: In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Step 3: Stir in the chopped white chocolate and pecans, if using.

Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).

Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.

Step 7:Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

The white chocolate pumpkin scone recipe makes 6 scones. Top with clotted cream.

Mock Clotted Cream:

1/2 Cup Sour Cream

1/2 tsp Vanilla

1/2 Cup Heavy Cream

2 TBSP Conectioners Sugar

Mixed Berry and Chicken Salad

DRESSING:

1 shallot, quartered
1 garlic clove
1 tablespoon Dijon mustard
2 tablespoons sugar
1/8 teaspoon kosher salt white pepper
1/2 cup champagne vinegar
1/3 cup blackberries
1/2 cup candied walnuts
1 1/2 cups canola oil

SALAD INGREDIENTS:
1/2 lb cooked chicken, strips (pre-packaged)
1 lb mixed baby greens
blue cheese
candied walnuts
raspberries
blackberries

Mix the salad dressing ingredients in a blender adding the canola oil slowly at the very end. Refrigerate for at least two hours to meld the ingredients. Pour the dressing over the salad mixture. Mix.

**This is supposedly the recipe for Nordstroms Cafe Mixed Berry Salad. It was given to me some time ago and we make to every year as soon as berries start showing up in the stores! It is delicious!

Chipotle Shrimp Tacos

• 1 pound raw medium shrimp - peeled & deveined
• 1 small can chipotle peppers in adobo sauce, mince or discard chiles
• pinch of cayenne pepper (optional)
  
• Juice of 2 limes
• 2 Tablespoons flour
• Salt to taste
• 12 white corn tortillas

Directions:

1. Marinate shrimp in the sauce from can of chiptles in adobo, pinch of cayenne pepper (if you like it spicy), lime juice and flour for at least 30 minutes
2. Wrap the tortillas in foil and heat in 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes
3. Preheat a skillet on high, add shrimp, cook 3-4 minutes or until shrimp are done.
4. Divide the shrimp evenly among the torillas. Top with the Sour Cream Sauce, Avocado Tomatillo Salsa and a spritz of lime. Extra avocado and cilantro optional.
   

Sour Cream Sauce

• 1/2 cup cour cream
• 3 Tablespoons mayonnaise
• 3 Tablespoons milk
• 1/2 teaspoon ground cumin

Whisk together the sour cream, mayonnaise, milk and cumin. Set aside

Avocado Tomatillo Salsa

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
  
• 4 medium tomatillos (about 8 ounces9 husked, rinsed, and coarsely chopped
• 1 Hass avocado, peeled, seeded and cut into chunks
• 1 1/4 teaspoons Kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Put the onion, jalapeno, and garlic in a food processor and chop fine. Add the tomatillos, avocado and salt and pulse until pulse until chopped but still chunky. Transfer to a bowl and stir in cilantro. Set aside.

Enchiladas Verdes

4 t. vegetable oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 t. ground cumin
1 1/2 c. low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2 lbs. tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2 t. sugar
Salt and pepper
1/2 c. coarsely chopped fresh cilantro leaves
8 oz. Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas

Garnish
2 medium scallions , sliced thin
Thinly sliced radishes
Sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.

3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).

4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.

5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.

6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

*This recipe is more involved, but they are my favorite new enchiladas. I love the sweet/spicy/savory/creamy combo!

STRAWBERRY CHICKEN SALAD

Boneless Skinless Chicken Breast
Mixed Field Greens
Sliced Strawberries
Gorgonzola Cheese
Pecans
Briannas Blush Wine Vinaigrette

Cut chicken breast into strips. Season with salt, pepper, garlic salt. Pour 3-4 TBSP of the Blush Wine Vinaigrette on top of the chicken and bake for 25-35 minutes at 350.

Start with mixed greens on the plate and arrange remaining ingredients on top of the greens. Top with dressing and serve immediately.

**I love toasted pecans on this salad, here's how I do mine. Toss 1/2 cup pecans and 2-3 TBSP of brown sugar in a pan, cook on medium low setting. Stir occasionally to keep them from burning and take them off the stove when the brown sugar has carmelized, about 15 minutes later.