Recipes We Have Liked

I keep thinking I am going to post something interesting, but this is really not that interesting! Just a few recipes we have recently tried and enjoyed. Hope you like them!

Honey Lime Chicken Enchiladas (From Favorites II)

1/2 c honey
1/4 c lime juice
1 T chili powder
1/2 tsp garlic powder
1 1/2 pounds chicken cooked and shredded (see perfect poached chicken to follow)
2 (10-ounce) cans green enchilada sauce
1 c half and half
flour tortillas
shredded cheese

Mix together first four ingredients and add chicken. Let marinade for at least 30 minutes.

Mix enchilada sauce with half & half. Spread 3/4 cup sauce in bottom of 9x13. Fill tortillas with marinated chicken and cheese, roll and place seem side down in pan. Pour remaining sauce over the top and top with more cheese. Bake at 350 for 25-30 minutes.
Pretty easy! And Alan ranks them highly. We top them with tomatos, lettuce, sour cream etc!


Perfectly Poached Chicken Breast (From Favorites II)

3-4 chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 tsp dried minced onion (optional)

Cut chicken breast in haf and place in saucepan. Add enough water to just cover breasts and stir in remaining ingredients. Bring water to boil over medium-high heat and then immediately turn down heat to love, cover and simmer 6 minutes. Without removing lid, remove pan from heat and let stand, covered, for 15 minutes. Remove chicken from water and allow to cool.
This makes really good chicken breast to use in enchiladas, salads, etc.


Easy Barbeque Salmon (Favorites 1-modified)

3 pounds salmon fillet
1/4 c butter, melted
1/4 c soy sauce
1/2 T Worcestershire sauce
1.2 tsp garlic powder

Line pan with aluminum foil. Mix remaining ingredients. Put salmon in oven on broil for 5-10 minutes and baste frequently with sauce. Salmon is done when it flakes easily and the inside is no longer translucent.
This is super fast and easy...but a little pricey for a weekly meal.

Minestrone Soup (Favorites 1)

1 lb ground sausage
1 quart water

Cook sausage and drain. Add to soup kettle with water.

Then add:
1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
1 T parsley flakes
1/2 tsp basil
1 tsp oregano
salt and pepper
2 cups beef broth
Mix together and simmer 2-3 hours. Then add:
1 (16 oz) can garbanzo beans, drained
1 (16 oz) can green beans, drained
1 cup macaroni

Bring to boil and reduce heat. Cook until macaroni is tender. Serve with grated Parmesean cheese.
* I am not a soup person, but I did really enjoy this soup. We halved it and still had left overs for a night. We did not take the time to do all the simmering though and it was still delicious. We just cooked the meat and added all the ingrediants. Brought it to a boil and then added black beans and kale and bowtie pasta instead of the other bean options. Cooked it for 10 minutes to cook the pasta and then ate it. It was truly delicious although I am sure the extra 3 hours adds to the flavor!

One more...
Chicken Wraps with Creamy Asian Peanut Sauce (Costco '11)
1 lb grilled chicken strips (do it on the Foreman or do the poached chicken up above)
4 leaves Napa cabbage chopped (2 c packed)
2 c packed baby spinach
1 medium carrot, grated
3 medium radishes, sliced
2 T rice vinegar
1 T soy sauce
1 T canola oil
1 pkg spinach wraps

Sauce:
2 T vegetable oil
1 small onion finely chopped
2 garlic cloves minced
1 T minced peeled ginger
3/4 c creamy peanut butter
1 c unsweetened coconut milk
1/4 c chicken stock or water
1 T sugar
2 T soy sauce
1-2 tsp fish sauce (optional)
1 tsp Malaysian chili sauce, sambal oelek or other Asian chili paste
1/2 tsp pepper

*I simplified this by using a bag of coleslaw mix from the store that contained cabbage, carrots etc. It was super easy.

Mix cabbage, spinach, carrots and rashishes (or pour coleslaw mix into a bowl). Add vinegar, soy sauce and oil and mix. Let stand 5 minutes.

For Peanut Sauce: Heat oil in saucepan over medium heat. Add onion, garlic, ginger and cook until browned (~3 minutes) stirring well. Whisk in peanut butter, coconut milk, chicken stock, sugar, soy sauce, fish sauce and chili sauce and pepper. (I usually don't add fish sauce because I never buy it).
Let suace simmer until it is thick ~5 minutes, stirring well. Add more water as needed. Should be thick but pourable. Add mor sugar, soy sauce, chili sauce or coconut milk to adjust to your taste. Peanut sauce can be stored in fridge upt ot 24 hours (we actually stored ours a couple weeks in fridge and used it to have them again...nobody got sick). The sauce is definately the time consuming part.

Take spinach wrap and divide cabbage evenly between them. Top with chicken and drizzle with sauce. Wrap and eat. Can dip in additional sauce.
*We really liked these and even Amelia ate them.

Thats all...happy cooking!