Bless My Nest

Authentic Mexican Chicken Taquitos

2012-02-11T15:34:00.000-08:00

One of my old favorite meals was Delimex taquitos. They come in both shredded beef and shredded chicken. I haven't had them in so many years, but I saw them in the grocery store the other day and a craving was born. Knowing what I know about prepackaged meats from most popular brands, I knew I would have to find a good recipe to make them on my own. Unfortunately, every recipe I found was different from what I was looking for- a simple yellow corn tortilla filled with shredded spiced meat, brushed with oil and baked until crunchy! It sounded simple enough in my mind, so I put the recipe to the test last night, and what do you know, they were delicious! My husband loved them and told me that he wants them to be added as a staple to our rotation of meals in our meal plans. The good news is that they were easy to make, relatively healthy and inexpensive. No problem-o! :)

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Authentic Mexican Chicken Taquitos

Ingredients:

1 pound boneless, skinless chicken
1 packet McCormick Chicken Taco seasoning (found near the regular taco seasoning packets)
12 extra thin corn tortillas (I used yellow)
2 tablespoons vegetable oil
1/2 cup shredded Mexican cheese
shredded lettuce
salsa
sour cream
guacamole

Directions:

Bring a large pot of water to a boil. Add the chicken and boil until cooked through, about 10 minutes.. Strain, allow to cool for a few minutes, then shred the chicken using a fork and knife. Once shredded, heat a large skillet over medium heat. Add 1/2 cup water, the seasoning, and the chicken. Mix well and turn off the heat. Pre-heat the oven to 425°F. Heat 3 tortillas on a dish in the microwave for about 7-10 seconds. Working quickly, place a few tablespoons of chicken in the tortilla and roll up tightly. Place on a cookie sheet with the rolled side down. Follow the same routine with the remaining tortillas. Brush a little of the vegetable oil over each tortilla (if you don't have a brush, use your fingers) and bake for 7-10 minutes or until crunchy. Remove from the oven and rotate each taquito. Cover with cheese, and bake for another 3 minutes, or until the cheese is melted.

To make the garnish salad, place some lettuce on a plate and add one scoop each of salsa, sour cream and guacamole. Serve and enjoy!

BBQ Chicken Pizza

2012-02-10T12:50:00.000-08:00

After discovering the perfect pizza crust recipe, I just had to try it out with one of my favorite kinds of pizza- BBQ Chicken! Here's an easy recipe for a delicious home made pie that will almost convince you that it's summer time.

BBQ Chicken Pizza

Ingredients:

pizza crust (don't pre-bake)

1/2 pound boneless, skinless chicken

1 bottle K.C. Masterpiece BBQ sauce

2-4 cups mozzarella cheese, shredded

1/4 cup purple onion, chopped or sliced

fresh cilantro leaves, to taste

(pineapple, if desired)

Directions:

Place chicken and 2-3 cups of BBQ sauce in a skillet and allow to simmer covered until tender and cooked through. You can also use a crock pot and it will shred automatically when you stir it up. Otherwise, you'll need to use your hands or a fork and knife to shred the chicken.

Prepare your crust and spread a few tablespoons of BBQ sauce on the crust.

Add the shredded chicken.

Then top with cheese, onions and cilantro. If you want to add pineapple, now would be the time to do so.

Bake at 375°F until the edges are golden brown and the cheese is bubbling. Cut, serve immediately and enjoy!

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Perfect Pizza Crust Recipe

2012-02-08T19:05:00.000-08:00

I love pizza, so I am always on the lookout for "the perfect" home-made pizza crust recipe. For me, that would be a crispy edge, fluffy crust, and a chewy but well done and not overly thick center. That's not too much to ask right? Well, I have a recipe for a thin crust pizza dough, and I've tried one for a thick crust pizza dough. They are both good, but this one is better! This one is somewhere in between thick and thin, and is my new favorite. My motto is that the crust should not be thicker than the toppings, and this one fits the bill. It's also relatively quick to make by pizza standards, so that makes it even more appealing. Enjoy!

John's Pizza Dough Recipe

recipe source

Ingredients:

2 ½ to 3 cups flour
2 tablespoons white sugar
2 ¼ teaspoons or one envelope fast rising yeast
½ teaspoon salt
1 cup warm water (about 110°F)
2 tablespoons oil (I used canola)

Directions:

Combine 1 cup flour, sugar, yeast, and salt, blending well. Add oil and water gradually, until well moistened, and then stir until a smooth batter is created. Add additional flour by hand until the dough pulls away from the sides of the bowl.

Turn out onto a floured surface and knead in more flour until a smooth, elastic dough is created. Cover loosely with plastic and allow to rest about fifteen minutes in a warm place.

Preheat oven to 450°F.

Press dough into large pizza pan and prick with a fork. Allow to rest for ten to fifteen minutes in a warm place.

Brush crusts with oil and prebake for five minutes.

Top as you wish, then bake again until crust is crisp and cheese is melted.

(Makes 1 large pizza or 2 medium pizzas)

Laura Bush's Cowboy Cookies

2012-02-07T13:16:00.000-08:00

I recently re-discovered an old favorite cookie recipe in my journal binder- one that I printed out in 2001, over 11 years ago! I was 15 then, and George Bush was a family man role model of mine, so it was only natural that when I discovered this recipe on the Texas Governor's Mansion website, it became a huge favorite of mine. Laura Bush shared this recipe with the world in 2000, and I'm so glad she did. I remember making these for social gatherings and everyone loved them. They are crunchy, chewy, delicious and gooey!

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Laura Bush's Cowboy Cookies

INGREDIENTS

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 sticks butter at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans, optional

DIRECTIONS

1

Preheat oven to 350°. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
2

In a large mixing bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and continue beating to combine, about 2 minutes. Add eggs, 1 at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
3

For each cookie, drop 1/4 cup (yes, 1/4 cup- these are cowboy cookies!) of dough onto un-greased cookie sheet, spacing 3 inches apart. Bake 17 to 20 minutes, until edges are lightly browned. Remove to rack to cool. Makes 2 dozen huge cookies! If you want to make smaller cookies, use a tablespoon scoop and bake for 9-11 minutes, or until lightly browned.

Tip: Store in an airtight container or zip lock baggies. For maximum enjoyment, pop into the microwave for 10 seconds and enjoy a warm baked treat any time.

Recipe Copyright 2000 Laura Bush

All-American Buffalo Chicken Tenders

2012-02-04T11:52:00.000-08:00

I've been craving buffalo chicken tenders for so long- and for the last 2 years, since we've been ethical omnivores, and we don't buy the prepackaged tenders made from tortured factory farmed chicken by Tyson, I have hoped to gather the courage to try making our own buffalo tenders at home using free range-farm raised chicken. And yesterday, I did just that!

I was inspired by a recipe on Pinterest again, and it's from Martha Stewart again as well. That woman is pretty amazing- I don't think I've ever tried a recipe of hers that I didn't like.

David ranked these 9 stars out of 10. The missing star stems from the fact that the batter came off the chicken on a few pieces that we ate. I did not let them sit after battering them, so maybe that had something to do with it. Next time, I will definitely allow them to rest before frying, and I do believe I will make a double batch so that I can attempt to freeze them and make my own fast food. Also, I suggest using an oil splash guard while frying, because my stove was an oily mess after frying the whole pound of tenders! I can not tell you how yummy these were- you'll just have to try them! Let me know if you find out how to keep the batter stuck to the tender.

All-American Buffalo Chicken Tenders

recipe credit: Martha Stewart

Ingredients

1/2 cup buttermilk (I made mine with 1/2 cup half and half + 1 tablespoon vinegar, whisk)
1/4 teaspoon each of coarse salt and ground pepper
1 cup all-purpose flour
1 pounds chicken tenders (organic, farm raised, free range for best flavor and stewardship)
1/2 cup vegetable oil
1/3 cup hot sauce (I recommend Frank's Hot Sauce)
2 tablespoons melted butter
blue cheese dressing (I recommend Lighthouse)
carrot and celery sticks

Directions

Place flour and buttermilk in separate medium bowls; season the flour with salt and pepper. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess).
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dressing and carrot and celery sticks. Enjoy!

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Pumpkin Doughnut Muffins

2012-02-03T09:53:00.000-08:00

I found this recipe on Martha Stewart's Pinterest board and knew right away that I wanted to make them. The simple pumpkin muffin batter bakes up nice and fluffy, then you brush them with melted butter (or you can roll them in it), then place in a bowl with cinnamon & sugar and coat well. These are perfect served warm with a cup of hot coffee or tea.

Pumpkin Doughnut Muffins

recipe credit: Martha Stewart

Ingredients:

For The Batter
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg (I used 1 teaspoon pumpkin pie spice in place of the nutmeg and allspice)
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk (I used vinegar+half &half)
- 1 1/4 cups pure pumpkin puree
- 3/4 cup light brown sugar
- 2 large eggs
For The Sugar Coating
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

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Bacon Lettuce Avocado Tomato Sandwiches

2012-01-25T12:51:00.000-08:00

I love BLT's, and the only thing better than a BLT is a BLAT!

We're getting settled in here in Bozeman, Montana and are enjoying the food scene and the surroundings so much. There is a huge market for free-range, organic, cruelty free food and I LOVE it! There's also plenty of room for the animals to live happily before being sent to the table. I finally got to eat some nitrate and cruelty free bacon from Applegate Farms and it was only a few dollars for 8 slices.

We're finally rebuilding our home (still need a couch and washer and dryer and a few other misc. items) but kitchen gadgets and tools were my top priority because we eat at home 99% of the time. One of the newest additions to our kitchen is a cast iron skillet. I never understood why they were so popular for people who love to cook at home, but now I know! It makes everything taste better, and cooks a lot more evenly. I finally decided to try a cast iron skillet to make multiple pancakes at once, without using a non-stick coated griddle. It's cheaper too! So far, I have made pancakes, poached eggs, scrambled eggs and bacon, and all of it has cooked quickly and evenly, and has tasted so good. Did you know that iron leaches into your food when you cook with the iron skillet? Just like chemicals leach into your food when you cook with the non-stick pans. We are happy to have this new addition to our stainless steel pots and pans.

Now I just need a handle mitt, because that handle gets as hot as the middle of the pan!

Nutty avocado... how yummy you are.

Toast your bread, then put slices of avocado on either side. (half an avocado per sandwich)

Add your bacon. I prefer my bacon crumbled a bit to make it easier to eat.

Add sliced tomatoes, salt and pepper.

Then add lettuce, and put together.

Cut diagonally and admire.

Serve with fruit to round out the flavors, and enjoy!

Happy Homemaker Me Giveaway!

2012-01-24T20:05:00.000-08:00

My sweet friend Bethany is hosting a giveaway on her blog at Happy Homemaker Me! Enter to win a $25 gift card to use in her Etsy shop- which happens to be full of whimsical hats and scarves for babies and adults. Click here to visit her Etsy shop and choose what you'd love to enter to win! Then head over to Happy Homemaker Me and leave a comment telling Bethany what you'd choose if you win. There are other ways to enter too, so check it out!

These are some of my favorites! Click the image for more details.

Sweetheart Hat

Charcoal Buttton Beanie

Heather Purple Button Beanie

Snapdragon Scarf and Hat

Photo credit: Happy Homemaker Me Etsy Shop

Mama's Always Near

2011-12-08T21:05:00.001-08:00

December 8th 2011

Mama's Always Near

Reading by the Tree

2011-12-07T19:10:00.001-08:00

December 7th, 2011

Reading by the Tree

Santa's Little Helper

2011-12-06T19:09:00.000-08:00

December 6th 2011

Santa's Little Helper

Coat Shopping

2011-12-05T09:36:00.000-08:00

December 5th, 2011

James took this picture while we were shopping for a new winter coat for him.

New Recipe

2011-12-04T09:29:00.000-08:00

December 4th, 2011

New Recipe: Teriyaki Tuna Burger with Mango Relish

Winding Path

2011-12-03T15:54:00.001-08:00

December 3rd, 2011

Leaves are still falling on the path near our home and the robins are rushing to prepare for winter.

"Are not five sparrows sold for two pennies? Yet not one of them is forgotten in God's sight." Luke 12:6

Chili Baked Pumpkin

2011-12-02T20:12:00.001-08:00

We decided to make pumpkin chili for our Thanksgiving dinner. But not just pumpkin chili, chili baked in a pumpkin similar to last year's dinner in a pumpkin. That's right, for the second year in a row, the only turkey on our table this year was one made from a toilet paper roll. With a gobbler and all. (you can see him in our family photo below)

Wash your pumpkins. Dry thoroughly, making sure that the bottoms are completely dry. To remove the tops, use a sharp serrated knife and cut into the top at a 45° angle to ensure the top can be placed back on without falling through. Scoop out the seeds and stringy fibers gently with a spoon. Preheat oven to 350°F (190°C).

Ingredients:

Two 2 1/2-3 lb pumpkins
1 green bell pepper, chopped
1 poblano pepper, diced, to taste
1 jalapeno pepper, minced, to taste
1 brown onion, chopped
1 teaspoon garlic, minced
3 tablespoons vegetable oil
14.5 oz diced tomatoes
8 oz frozen corn
3-6 ounces can tomato paste
1 packet McCormick Chili seasoning, mild or hot
3-4 cans of your favorite chili beans (we used red kidney, white northern and pink kidney)

Directions:

Heat the oil in your chili pot over medium high heat and add your onion and garlic. Saute until the onion is soft and golden brown. While the onion and garlic are cooking, prepare your peppers. It is up to you to determine how much jalapeno you want to add. One word of caution: the seeds are HOT. Be careful not to add them unless you want fire hot chili!

Add to the onion and garlic mixture. Then, add the diced tomatoes and corn and stir well. Add your chili seasoning and stir it all up. Now it's time to add the beans! I added the whole can, liquid and all. It's up to you to decide when you add the tomato paste, if at all. I added 1/2 the can of paste just before serving to take the edge off because ours came out pretty spicy for my taste. It also added a subtle hint of sweet tomato flavor and thickened it up a bit. If you're not sure whether you want to add it or not, wait until just before serving and do a taste test. Adjust accordingly!

Scoop chili into pumpkins, cover with top and place on a cookie sheet. Bake for 1 hour, or until the pumpkin is easily pierced with a sharp knife. Be careful when lifting the pumpkin off of the baking sheet after baking as the bottom can be soft when hot. Allow to cool for 15 minutes before eating! Serve with buttermilk cloverleaf rolls and enjoy.

Next time, I want to add pureed pumpkin to the chili for an even more noticeable pumpkin flavor. This chili is even better re-heated, so just scrape your baked pumpkin out into a tupperware with the chili and mix it up before serving seconds. Happy Harvest! :)

Thanksgiving 2011

Pine Tree Dreams

2011-12-02T17:46:00.000-08:00

James wanted to sleep in the living room after we finished decorating the tree. What a beautiful sight I saw this morning.

December 2nd, 2011

can you spot my sweet little dreamer burrowed in the covers?

Lighting Our Tree

2011-12-02T14:20:00.001-08:00

I have decided to participate in the December Photo Project this year. Hopefully I will do better than I did last year! :)

December 1st, 2011

Colored Rice Craft

2011-11-30T20:28:00.001-08:00

James loves playing with his sensory bin (a plastic bin filled with rice, beans, marbles, and a ton of other fun items that stimulate his senses. He also loves to play with rice with measuring cups and funnels. This idea popped into my mind as I wished we had glitter in the house to make pretty glue pictures. I scooped half a cup of rice into a bowl and squeezed one drop of food coloring and stirred it up. Then I poured it into a brown paper bag and shook it up for a few minutes until it was dry to the touch. This was so much fun! Turns out, I'm not the only one to have this idea. Look at all the fun colors at this beautiful blog (found on pinterest of course!) We'll be making more soon!

Wondering who "Poaqi" is? Me too. James dictated while I made the letters. Makes me laugh so much.

Cloverleaf Rolls

2011-11-30T20:08:00.000-08:00

I made these cloverleaf on Thanksgiving and have decided that I need to record the recipe here so I can make them more often. I altered the recipe by using butter and buttermilk in place of shortening and regular milk. They are melt in your mouth delicious and you can butter them three times and call it one roll!

Cloverleaf Rolls

source

Ingredients

4.5 teaspoons active dry yeast or 2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm buttermilk (110 to 115 degrees F)
1/2 cup sugar
1 egg
1/4 cup butter
2 teaspoons salt
5 1/2 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in water. Beat in buttermilk, sugar, egg, butter and salt and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Roll into 90 balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F (190 C) for 12-14 minutes or until golden brown. Cool on wire racks.

Sugar Cookie Fun

2011-11-30T19:06:00.001-08:00

My little one and I made sugar cookies for the first time and they were delicious! After his first bite of a rather large tree shaped cookie, he said "YUM!". Mission and memory making accomplished! Sometimes it is hard for me to allow his pudgy little fingers to help me in the kitchen because I tend to be a perfectionist and I worry about spilled flour, etc, but I am aware and working towards letting loose and am doing pretty well I think. Also, I used artificial coloring in something edible for the first time in my life- and I had a hard time consuming the yellow frosting. I would love to buy the natural stuff on Amazon- it's so beautiful, alas, it is not in the budget for now so I am allowing a smidgen of the fake stuff trying to remember that once or twice a year won't cause trouble- it's the daily or weekly consumption that really messes with our system. This recipe was the best one I have ever tried- you won't be disappointed, just check out the reviews! I chilled the dough for a few minutes, flattened it with my hands and cut out shapes until we used most of the dough. I had fun with the extra scraps after James went to bed. Frosting is just a mix of icing sugar (powdered sugar) and milk, just a smidgen of milk and a few scoops of sugar should make the perfect frosting. It hardens quickly, so sprinkle ASAP if desired.

Easy Sugar Cookies

source

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Using James' playdough tools, I had fun with the dough. It was tedious work but oh so satisfying to see the results. I need to bake these every two weeks or so to keep them around- they are the perfect size for treats for little sugar sensitive bodies. For cookies this size, don't bake them longer than 4 (FOUR) minutes- otherwise they will crisp beyond redemption. Frost with your fingers and store in an airtight container.

Guacamole Tacos

2011-10-26T19:47:00.000-07:00

I'm sure this idea is out there somewhere in the inter-webs, but my husband felt pretty genius when he came up with it on a night we were set to have boring soft guacamole tacos. I'm so glad he decided to be adventurous because these are amazing! They remind me a bit of the nacho cheese chalupa that Taco Bell sells. Before caring about where my meat came from, I happily devoured many nacho cheese chalupas! I am glad to have a yummy home alternative that is even better for me! Crispy on the outside, soft on the inside, golden, warm and comforting- it doesn't get any better than that!

Heat 1/2 inch vegetable oil over medium heat. Fold a small flour tortilla in half and place in oil. Use a fork to prevent the tortilla from opening if it starts to bubble over. After 30-45 seconds, flip to the other side and allow to become golden brown. Remove carefully and place standing up on a paper towel or napkin, allowing to drain any excess oil. If you have a cooling rack, that might work better. Fill with guacamole, tomatoes and lettuce. Enjoy!

Wordless Wednesday

2011-10-05T14:09:00.000-07:00

Menu Plan Monday 10/3-10/9

2011-10-02T11:25:00.000-07:00

Last week, I spent $85 on our food for the week! That's $15 below my $100 budget! But I ended up not buying buffalo for our burgers (we had leftovers instead), and I made sure to stay out of Target all week to avoid temptation. This week, my goal is to stay below $90. This is only for food as toilet paper, diapers, toothpaste, wipes, dish soap, laundry soap, dish washer detergent, shampoo, etc. come out of my $50 per month household budget. I have a few things on hand in our pantry like onions, buns, garlic, oats, flour and the basic staples, but our fridge is almost bare by the end of each week! Oh and we haven't eaten out except for once or twice in the last several months! Woohoo! Here we go! Linking up with Menu Plan Monday and Keeper of the Home's Plan It, Don't Panic, Week 2.

Fall has arrived!

Breakfast Options:

We always have some home-brewed coffee in the morning or my favorite- an iced vanilla latte.

Pumpkin muffins

Oatmeal with mango and walnuts

Bacon, egg and cheese Biscuits

Practically Perfect Pancakes

Zucchini Slice

Toast with peanut butter

Lunch Options:

Leftovers

Wacky Mac Pasta

PB&J's

Miso Ramen

BLAT's

Bean and cheese crisps

Snack Options:

Chocolate Chocolate Chip Muffins

Fruit and yogurt

Pretzels and cheese

Dinner Options:

Hamburgers and home-made wedges

Sun-dried tomato Alfredo pasta

Soft tacos, Spanish rice and beans

Roasted vegetable lasagna and salad

French onion soup and rosemary bread

Mushroom Gougere

Pizza

Beverage Options:

Water

Iced Tea

$5 white wine (for use in the French onion soup and for drinking)

A Noodle and Some Marbles = Great Fun

2011-09-30T20:14:00.000-07:00

James and I were at Wal Mart when we spotted this noodle on sale for 75cents. Score! I was actually hoping to find them on clearance since we had no plans to use them in the water and time of season was of no consequence for our plans. All you need is marbles and a noodle for hours of fun and if you have some legos, you can build a house for the marbles to land in! He loved this activity to bits.

After a while, we decided to cut the noodle in half so that he could watch the marbles as they sped down the noodle. What fun!

Green Chicken Enchiladas

2011-09-29T08:13:00.001-07:00

Enchiladas are my husbands favorite meal, and they have recently become a favorite of mine as well. When we were living in New Zealand, it was hard to find enchilada sauce, and the cost of other ingredients made this meal impossible to make. Thankfully, Dad thoughtfully put together a package of tortillas, beans, enchilada sauce and instant margarita mix in a box and even included a $20 for the chicken, green onions, cheese and cilantro (called rocket or coriander in New Zealand-no wonder I couldn't find it at New World!) and shipped it half way around the world to us. We followed Dad's enclosed recipe and enjoyed a yummy Mexican dinner for the first time in many months- it was delicious.

So this recipe was inspired by the one Dad sent us, but includes cilantro because that is the way my Sis makes hers, and ever since having that way, there was no going back!

Green Chicken Enchiladas

Ingredients:

6 large flour tortillas
2 chicken breasts
Mexican blend cheese
enchilada sauce (our favorite is green Las Palmas)
black olives, sliced
green onions, chopped
cilantro, chopped

Directions:

Boil and shred chicken breasts. Add about 1/2- 1 cup of sauce and mix together.

Prepare the olives, onions and cilantro.

In each tortilla, spread a few spoonfuls of the chicken mixture, then sprinkle some olives, onions and cilantro, to taste. Top with a handful of cheese and roll up. Make as many as you want. Then cover with sauce to taste and bake at 350F for 20-30 minutes, until the cheese is melted, the edges are brown and the sauce is bubbling.

Serve with Spanish rice and refried beans. Enjoy!

Bless My Nest

Authentic Mexican Chicken Taquitos

BBQ Chicken Pizza

Perfect Pizza Crust Recipe

Laura Bush's Cowboy Cookies

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Pin It

Laura Bush's Cowboy Cookies

INGREDIENTS

DIRECTIONS

Recipe Copyright 2000 Laura Bush

All-American Buffalo Chicken Tenders

All-American Buffalo Chicken Tenders

recipe credit: Martha Stewart

Ingredients

Directions

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

Ingredients:

For The Batter

For The Sugar Coating

Directions

Bacon Lettuce Avocado Tomato Sandwiches

Happy Homemaker Me Giveaway!

Mama's Always Near

Reading by the Tree

Santa's Little Helper

Coat Shopping

New Recipe

Winding Path

Chili Baked Pumpkin

Pine Tree Dreams

Lighting Our Tree

Colored Rice Craft

Cloverleaf Rolls

Cloverleaf Rolls

Ingredients

Directions

Sugar Cookie Fun

Easy Sugar Cookies

Ingredients

Directions

Guacamole Tacos

Wordless Wednesday

Menu Plan Monday 10/3-10/9

A Noodle and Some Marbles = Great Fun

Green Chicken Enchiladas