Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice ( 1-2  limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream 

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (if you can let it set several hours EVEN better). 

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve up with some Mexican rice, or fresh salsa and chips. 

From Pioneer Woman:

Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 6

Print Recipe3"x5" Cards4"x6" CardsFull Page

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Penne with Sun-Dried Tomatoes and Chicken

I had the best pasta at La Bocca in Whistler, and it reminded me of this recipe I used to make from "In the Kitchen With Rosie" (Oprah's former personal chef).  I'm happy to remember an old favourite:

1/4 c sun-dried tomatoes
1/2 c boiling water
6 ounces boneless, skinless chicken breast
1/4 c white grape juice
1 T Italian seasoning
3 T chopped shallot
1 1/4 cups chopped mushrooms
1/2 cup fresh peas or frozen peas, thawed
8 ounces dried penne
olive oil
1 T butter
5 garlic cloves, peeled and minced
1 T flour
12 ounces evaporated skim milk
1/8 t ground nutmeg
1/8 t crushed red pepper flakes
1/2 c chopped fresh basil
5 medium black olives, thinly sliced
fresh parmesan cheese

Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.

Fill a large pot with water and bring it to a boil while proceeding with the recipe.

Combine the chicken and grape juice in a shallow baking dish.  Sprinkle the Italian seasoning on top.  Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear.  Remove and shred the chicken, reserving the cooking juices.

Drain the sun-dried tomatoes and slice them thinly.

Saute the shallots, mushrooms in olive oil.  Add the reserved cooking juices from the chicken as well as the peas and sliced sun-dried tomatoes.  Simmer until the liquid has been absorbed and the vegetables are wilted.  Remove the pan from the heat and cover it to keep the vegetables warm.

Add the penne to the water in the large pot, which by now should be at full boil.  Cook 8 to 12 minutes.

While the pasta is cooking, make the sauce.  Melt butter in small, heavy saucepan.  Toss in the garlic and flour, then whisk in the evaporated milk.  Add the nutmeg and red pepper flakes.  Whisking continually simmer for 5 minutes or until thickened.  Remove from heat and stir in the basil.

Drain the cooked pasta and transfer to a serving bowl.  Add the chicken, vegetables, and sauce.  Toss and garnish with sliced olives and fresh parmesan cheese.

Chili

1 T oil

2 tsp garlic, minced

1 onion, diced

2 celery stalks, diced

1 green pepper, diced

1 cup mushrooms

1 lb ground beef

saute together, then add:

1 - 28 oz can diced tomatoes

1 can kidney beans

1 can black beans

1 c corn

3 T chili powder

1 T lemon juice

2 tsp cumin

2 tsp oregano

1/2 tsp crushed red chilis

simmer together - the longer the better

blue moon pizza

 - mercedes white

roasted butternut squash puree

caramelized onions
spinach
mozzarella
blue cheese

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.

Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Gourmet  | December 1999

• 
  
  recipe
• 
  
  reviews (33)
• 
  
  photo
• 
  
  my notes
• 
  
  find out more

• 2 medium onions, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 8 pieces preserved Meyer lemon
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 16 pitted green olives, halved
• 2 tablespoons coarsely chopped fresh cilantro

preparation

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
  
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
  
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
  
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
  
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
  
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
  
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.