September 28, 2011

Honey Lime Chicken Enchiladas

A few months ago we had a Gillis Family Reunion...All of my Dad's family was there and it was a blast!  
We came from all over the place to San Antonio:)  
You can't have a Family Reunion without a cookbook.  You have to collect everyone's favorite recipes and make the best cookbook around.  Which is what I did:)
I have had so much fun trying out all these new recipes!  This is one of them that when I ate one bite...I pretty much died!  There was a sweet spicy flavor to it that just made you want to eat more!
This came from my cousins Leah and Sharlyn...they both submitted the same recipe:)

 Your supposed to use Monterey Cheese, but the grocery store cleared out the entire cheese section and I was lucky to get cheddar.  I could only imagine how much better they would be!  
Also...I am lazy sometimes and hate to boil chicken...so I bought a rotisserie chicken and shredded it.  Too die for!!!


Honey Lime Chicken Enchiladas

6 TBS. honey                                                 
1 TBS. chili powder (use a little less for a milder version)***
1/2 tsp. garlic powder (I used 3 cloves fresh garlic, crushed)
1 lb. chicken, cooked and shredded or a Rotisserie Chicken- shredded              
1 lb. Monterey jack cheese, shredded                       
1 c. heavy cream (I only used about 1/2 cup)
5 TBS. lime juice (approx. 1 large lime)
8-10 flour tortillas (or 12 smaller ones)
16 oz. green enchilada sauce

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
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 with sour cream, rice and black beans.
***I used 1/2 TBS and it was still pretty spicy for us.  Beware if you have sensitive palates!

September 26, 2011

Biscuits and Honey Butter

Can I have a show of hands of who has totally given up on my blog and thought that I would never blog again??
Yeah...that's what I thought!  I'm so going to have to beg and plead for you to come back to me huh??
Well...I will do my best!
You see...I have many exciting things coming up and I just can't stand it!
One of my Besties is getting married and guess who is the wedding planner!!!
Yes...yours truly:)  
I've been busy going to a million antique stores and scouting anything and everything I can find on Vintage Weddings...its gonna be awesome!!  I hope:)

 Anyway...here is part one of getting my favorite people to read my blog again.  Biscuits and CINNAMON honey butter.  Oh yeah!  I pretty much just took a scoop of the butter and drank it.  It was that good.  Ok...I didn't really drink it...but I did douse it on my biscuit.  And yes...they really do get THAT big!  The only trick I have for you so they DO get that big is that when you are using your biscuit cutter...AKA...glass cup...DO NOT TWIST the cup.  You will be SO tempted to.  But don't.  It will make the biscuits go all weird.  Don't know why but they do.  So just push the cup down all the way.  

Big Daddy Biscuits
Source:  All Recipes


2 c. all-purpose flour
1 TBS baking powder
1 tsp. salt
1 TBS sugar
1/3 c. shortening
1 c. milk

Preheat oven to 425 degrees.  In a large bowl, whisk together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse meal.  Gradually stir in milk until dowgh pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15-20 times.  Pat or roll dough out to 1" thick.  Cut biscuits with a large cutter or juice glass dipped in flour.  Repeat until all dough is used.  Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 

Bake 13-15 minutes in oven, or until edges begin to brown.

Cinnamon Honey Butter
Source: Here

2 sticks butter (I used salted)
1 c. powdered sugar
1 c. honey
2 tsp. cinnamon

Use the whisk attachment for your mixer and whip the butter (make sure it's soft and room temperature).  Add to it the powdered sugar, then the honey then the cinnamon.  Whip it really well.  Scrape the sides and whip it again.  Then put it into one big jar or cute little 4 oz. jars (6 to be exact)...use it for yourself or give as a gift.