Good Food...Good Company

White Chicken Chili

2010-04-15T20:48:00.000-07:00

White Chicken Chili

3 cans navy beans

4 cloves garic

1/2 c. butter

1/4 c. flour

3/4 c. chicken broth

2 c. half and half

1 tsp. tabasco

1 1/2 tsp. chili powder

1 tsp. cumin

1/2 tsp. pepper

8 oz. can chopped chilies

4 boneless skinless chicken

1 1/2 c. monterey jack cheese, shredded

1/2 c. sour cream

Saute garlic in 2 tsp. butter, brown chicken.
Add remaining butter and whisk in flour.
Add broth and half and half, stirring constantly.
Simmer for 5 minutes.
Stir in spices and then add everything escept for the sour cream.
Simmer for 20 minutes.
Just before serving add sour cream.

I got this recipe from my sister for my wedding in an awesome recipe book she made for me. This recipe is DELICIOUS! I loved it, and it keeps well.

Shredded Pork Wraps

2010-04-15T20:33:00.000-07:00

Shredded Pork Wraps

1 c. salsa, divided

2 Tbsp. cornstarch

1 boneless pork loin roast (2 pounds)

6 (8-inch) flour tortillas

3 c. broccoli slaw mix

1/2 c. (2 oz) shredded Cheddar cheese.

Combine 1/4 c. salsa and cornstarch in small bowl; stir until smooth. Pour mixture into Crock-Pot. Top wish pork roast. Pour remaining 3/4 c. salsa over roast. Cover; cook on low 6-8 hours.

Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.

Divide shredded meat evenly among tortillas. Spoon about 2 Tbsp. salsa mixture on top of meat in each tortilla. Top evenly with broccoli slaw and cheese. Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining salsa mixture as dipping sauce.

I LOVED this recipe! The only thing I changed was I didn't use broccoli slaw...I just used lettuce and other normal taco toppings! Oh and I cubed it because I had to use pork chops instead of a pork roast and it was just easier.

Sweet Chicken Curry

2010-04-15T20:25:00.000-07:00

Sweet Chicken Curry

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1 large green or red bell pepper, but into 1-inch pieces

1 large onion, sliced

1 large omato, seeded and chopped

1/2 c. prepared mango chutney

1/4 c. water

2 Tbsp. cornstarch

1 1/2 tsp. curry powder

Hot cooked rice

Place chicken, belle pepper, and onion in Crock-Pot. Top with tomato.
Mix chutney, water, cornstarch, and curry powder in small bowl. Pour over chicken.
Cover; cook on low 3 1/2-4 1/2 hours or until chicken is tender and no longer pink. Serve over rice.

I did this in a Pressure cooker...you cook it anywhere from 16-25 minutes on high. I also didn't use the mango chutney. It was a pretty tasty recipe!

Chocolate Gnache and Airhead Roses.

2010-02-17T22:57:00.001-08:00

Chocolate Gnache

8 oz. Heavy Cream

9 oz. chocolate (1 1/2 c.)

Heat the heavy cream on med-high until right before simmer.

Take off heat and add chocolate.

Set aside and cover for about 5 minutes.

Whisk until smooth.

...and you're done! How easy is that?

Airhead Roses! These are SO much fun to make and they look really impressive when you're done. One airhead makes one rose.

Cashew Chicken!

2009-11-10T19:25:00.000-08:00

**CASHEW CHICKEN**

1 Tbsp. oil

1/4 c. or more cashews

1 chicken breast half, cut in chunks

1/2 c. chicken broth

2 Tbsp. soy sauce

1 Tbsp. cornstarch

1/2 tsp. sugar

1/4 lb. Chinese snow peas

1/4 lb. fresh mushrooms

1/2 c. celery, sliced or chopped

1/2 c. carrots, sliced or chopped

2 green onions, sliced

In large nonstick pan, heat oil and stir-fry cashews on medium heat until lightly toasted. Remove cashews from pan with slotted spoon.
In same pan, stir-fry chicken until tender and no longer pink in center. Remove chicken from pan with slotted spoon. Remove pan from heat.
In a small bowl, combine chicken broth, soy sauce, cornstarch and sugar. Set aside. Return pan to heat.
Place snow peas, mushrooms, celery and carrots in pan and stir-fry 3 minutes, stirring constantly. Stir in soy sauce mixture.
Add green onions and cook until well blended and thickened and add chicken.
Add cashews just before serving.

Makes 4 cups (serves about 1 person)

I made this for dinner tonight and it was DELICIOUS! I had to quadruple the recipe to feed everyone, but it worked out nicely. (If you are feeding 2 people double it, 3 people triple it, and so forth.) We left out the mushrooms. But other than that we followed the recipe spot on and it was SUPER easy! I was intimidated by the name of the meal "Cashew Chicken" sounds pretty fancy shmancy...but it was so easy and SO good! We put ours over noodles but everyone agreed it would have been better with rice. Anyway, this is a MUST TRY recipe!

Spaghetti Squash!

2009-10-28T20:56:00.000-07:00

**Spaghetti Squash!**

2 lbs. Spaghetti Squash

Butter and Salt, to taste

Preheat oven to 350 degress.
Wash unpeeled squash. Pierce all over with a fork.
Place on foil lined cookie sheet and bake 1-1 1/2 hours.
After baking, cut squash in half, scrape out seeds with large spoon.
Separate into strands with a fork.
Season with butter and salt.

Serves 4

We actually cut ours in half, pierced it with a fork and then on one half we did butter and salt and pepper and on the other half we did butter and brown sugar. Ours came out slightly watery, mushy, and not so flavorful. I would suggest doing it the way the recipe says, cook it whole and add your seasoning (whatever they may be) afterwards.

Lasagna

2009-10-05T20:22:00.000-07:00

**LASAGNA**

1 lb. Lean Ground Beef

1/4 c. Onion, Chopped

1 tsp. Garlic, Minced

1 (15oz) Can Tomatoes

1 Package spaghetti sauce mix

1 (6oz) can tomato paste

1 1/2 c. water

1/2 tsp. Garlic Powder

1/2 tsp. Oregano

2 1/2 c. Mozzarella Cheese

1/2 c. Parmesan Cheese, Grated

1 (8oz) carton Cottage Cheese

6 Lasagna Noodles

To make sauce: In skillet, brown ground beef with onion and garlic. Drain. Add tomatoes, spaghetti sauce mix, tomato paste, water, garlic powder, and oregano. Simmer 10 minutes.
Preheat oven to 350 degrees. Spray 9" by 9" baking pan with cooking spray.
Cook lasagna noodles according to directions on box and drain.
Layer ingredients in pan:

Spread 1/3 of the sauce in pan.
Place 3 noodles over sauce. Fold ends to fit pan.
Cover noodles with 1/2 carton cottage cheese, 3/4 c. Mozzarella cheese, and 1/4 c. Parmesan cheese.
Repeat steps.
Top with remaining sauce and 1 c. Mozzarella cheese.

Be sure the last layer of sauce and cheese completely covers noodles.

5. Bake uncovered for about 40 minutes.

Serves 4

I made this for dinner tonight! I only changed a couple things, but only because I didn't have some things. I used Spaghetti sauce instead of the tomatoes, spaghettie seasoning, tomatoe sauce, and water...and I used grated cheddar instead of Mozzarella. It was SO tasty! My husband is pretty picky when it comes to Lasagna and he said this is the BEST recipe we've tried...BY FAR! I like the simplicity of it! Its super easy and extremely delicious!

I also used a bigger pan (thats why mine looks so thin in the pictures) but it worked out nicely because I was fixing for 5 adults and 1 child AND we had enough for everyone to have seconds and some leftovers for lunch tomorrow :) BONUS!

Lemon Bars.

2009-10-05T20:14:00.000-07:00

**LEMON BARS**

2 c. Flour

1/2 c. Powdered Sugar

1 c. Butter

4 Eggs

2 c. Sugar

1/3 c. Lemon Juice

1/4 c. Flour

1/2 tsp. Baking Powder

Preheat oven to 350 degrees. Spray 9" by 13" pan with cooking spray.
In mixing bowl, combine 2 cups flour and powdered sugar.
Cut in butter with pastry blender. Press into prepared pan. Bake 20 minutes or until slightly browned.
Beat eggs. Add sugar, lemon juice, 1/4 c. flour and baking powder. Mix well and pour over crust.
Bake for 25 minutes longer. Cool.
Sift powdered sugar over top.

Makes 2 dozen.

For best results, allow to set until thoroughly cool before cutting into squares.

We made this for dessert last night and it was Fantastic! We are still enjoying them! They turned out a little darker than we would have liked but it didn't matter, they were still delicious!

Good Things Utah!

2009-07-16T21:10:00.000-07:00

That's right! The I Do Cookbook was featured on Good Things Utah on Tuesday the 14th! I was able to go and be a part of the audience and it was SO fun! I also got to meet Celia and Judy (the authors of this AMAZING cookbook!) It was so exciting! They had Christy (the cute girl in the pink) do the show for them! She made the yummy BBQ Chicken Salad! It looked so delicious! I am really excited to try that recipe and post it on here! Anyway, I decided to post the fun pictures in case you missed it! I'm sorry I didn't post a fore-warning so you could make sure and watch it! I'm such a slacker! I will make sure and post if they do another feature! I promise!!

Oatmeal Cake w/Coconut Pecan Frosting!

2009-07-02T20:33:00.000-07:00

**OATMEAL CAKE WITH COCONUT PECAN FROSTING!!!**

1 1/2 c. boiling water

1 c. quick oats

1/2 c. oil or butter, softened

2 eggs

1 c. sugar

1 c. brown sugar

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Preheat oven to 350 degrees. Grease 9" x 13" baking pan.
In a metal bowl, pour boiling water over oats. Let stand while preparing batter.
In mixing bowl, mix oil or butter, eggs, sugar, and brown sugar.
In another bowl, combine flour, soda, salt, and cinnamon. Stir gradually into sugar mixture.
Add oatmeal and mix well. Spread in prepared pan.
Bake 30 minutes. Spread with frosting while hot.

Serves 15

**COCONUT PECAN FROSTING**

1 c. brown sugar

1/2 c. evaporated milk

1/2 c. butter

1 tsp. vanilla

1/2 c. chopped pecans

1 c. coconut

In saucepan, heat brown sugar and milk until sugar is dissolved.
Add butter and stir almost constantly until mixture boils and becomes thick, about 3-5 minutes. Remove from heat.
Add vanilla, nuts, and coconut. Pour on cake while hot.

This recipe was TO DIE FOR! I loved it! We didn't have any ice cream, but I'm pretty sure it would taste SUPER good with a nice scoop of vanilla bean ice cream with it! You HAVE to try this recipe!

Hot Fudge Topping

2009-06-20T12:05:00.001-07:00

**HOT FUDGE TOPPING**

2 c. sugar

1/4 c. baking cocoa

1/2 c. butter

3/4 c. evaporated milk

2 tsp. vanilla extract

Stir and heat sugar and cocoa over low heat.
Add butter and stir constantly until melted.
Gradually add milk and bring to boil. Boil 2 minutes.
Remove from heat and cool slightly. Add vanilla.
Serve warm.

This recipe is found in the cook book with the Ice Cream Pie. We just used it for hot fudge sundays! Other hot fudge recipes we've tried call for flour and tend to get a little lumpy. This recipe comes out super smooth and delicious! This is a definite "must try" recipe!

Glazed Carrots

2009-06-20T11:58:00.000-07:00

**GLAZED CARROTS**

5 carrots (about 1/2 lb.)

1 Tbsp. butter

1 Tbsp. sugar

1/8 tsp. ginger or nutmeg

1/2 teaspoon salt

Peel carrots and slice on bias. Place in medium saucepan.
Add just enough water to cover carrots.
Place lid on saucepan and bring to a full boil. Lower heat to medium and continue to cook covered until carrots fork tender, about 5 minutes. Drain.
Add butter, sugar, ginger or nutmeg and salt to carrots.
Stir over low heat until carrots are glossy.

Serves 2

When we made this recipe we used a little of both ginger AND nutmeg. I LOVED these carrots. My son couldn't get enough of them and they were gone before we knew it!

Bread Pudding

2009-06-20T11:45:00.000-07:00

**BREAD PUDDING**

1 1/4 c. warm milk

2 1/2 c. bread cubes

1/4 c. sugar

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. vanilla extract

1/2 c. raisins, optional

2 lrg eggs, slightly beaten

Preheat oven to 375. Grease 9"x5" loaf pan.
Combine warm milk and bread cubes in prepared pan.
In a mixing bowl, combine sugar, nutmeg, cinnamon and vanilla. Add raisins. Stir in eggs until well blended.
Pour egg mixture over bread mixture in pan and toss lightly with fork.
Bake until firm and puffed, about 30 minutes
Remove from oven and let sit for 10 minutes. (it is normal for the bread pudding to collapse as it cools.)
Serve warm with sauce.

**SAUCE**

1/4 c. sugar

1/4 c. brown sugar

1/4 c. butter

1/4 c. evaporated milk

Combine all ingredients in saucepan.
Heat until sugar and butter are melted. Stir often.
Pour over bread pudding while still hot.

Serves 4

We made this recipe as is and it was fantastic! The hot carmel sauce on top is to die for! It was a hit!

Oh my heavens!

2009-06-20T11:44:00.001-07:00

I am so sorry its been over a month since I've posted. We've been having computer issues, they are fixed now so hopefully I can start catching up!

Hot dogs and mashed 'taters...

2009-05-05T22:37:00.001-07:00

Ok so I obviously don't have a cool name for this one... *lol*

This is a FANTASTICLY quick, easy, and tasty dinner to make with left over mashed potatoes!

All you need:

Hot dogs (enough to feed your family)

Mashed Potatoes

Cheese

Ok so you just want to cut the hotdogs in half...but not all the way through, just enough to open them up and stuff 'em with potatoes.

With the potatoes we added some bacon bits and cheese...

Then you just stuff the hot dogs with the potatoes and cover them with cheese!

You cook at 350 until cheese is melted and everything has had a chance to get hot.

See how easy that is?

ENJOY!

Teriyaki Chicken and Rice

2009-05-03T14:45:00.000-07:00

Chicken Teriyaki

2 Lrg. Chicken Breasts

2 c. Teriyaki Sauce

2 c. cooked Rice

Cover chicken with Teriyaki sauce in a covered dish.

Refrigerate at least a half hour (over night is the best)

Pour chicken and teriyaki sauce in pressure cooker, and cook High Pressure for about 14 minutes.

Once chicken is cooked, shred with a fork and dish it over rice.

You can add more teriyaki sauce as desired.

**Teriyaki Sauce**

1/2 c. sugar

1/2 c. soy sauce

2 c. cold water

2 Tbsp. cornstarch

In saucepan, combine sugar, soy sauce, cold water and cornstarch.

Stir to dissolve sugar. Cook on medium heat until mixture comes to a boil and is thickened, about 2 minutes.

Makes 2 cups

(for more of an Oriental flavor, add 1/4 tsp crushed garlic and 1/8 tsp crushed ginger.)

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This recipe was inspired by an AMAZING little restaraunt in Eugene, OR. called "THE JAIL".

With the help of the I Do Cookbook, I was able to do my own spin on their Teriyaki Chicken with Rice, and boy is it DELICIOUS!

Make sure and put this on your menu for the week!

Twice Baked Potatoes

2009-04-30T14:06:00.000-07:00

** Twice Baked Potatoes**

2 Medium Potatoes
2 Tbsp. Butter, softened

1/3 c. Sour Cream

1/4 tsp. Salt

1/8 tsp. Pepper

2/3 c. Cheese, grated

1 Tbsp. Green Onion, minced

Preheat oven to 400 degrees. Wash and scrub potatoes.
Wrap in foil and bake for one hour, or until tender when pierced with fork. Remove from oven.
Allow potatoes to cool slightly. Remove foil.
Slice each potato in half legthwise. Carefully scoop center out into a mixing bowl (a melon ball coop works well). Reserve skins. The skins will be sturdier if you leave a small rim of potato inside.
Mash potatoes with a potato masher to break up clumps.
Add butter, sour cream, salt, pepper, and cheese. Add green onion, if desired. Mix well.
Scoop potato mixture back into empty potato skins.
Bake 350 degrees until hot. Serve with desired toppings.

Makes 4

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Suggested Toppings:

Grated cheese

Bacon bits

Parsley flakes

Chives

Buttered crumbs (such as corn flakes or crackers)

Buttered Crumbs:

Mix 1 c. crumbs with 1 Tbsp. melted butter.

Sprinkle over potatoes and return to oven 3 minutes or until crumbs are crunchy.

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I loved this recipe! My mom used to make Twice Baked Potatoes all the time so I have enjoyed these for years! My husband on the other hand had never had them. He loved 'em! We did everything the way it said except we didn't have any sour cream so we didn't use it. (We both agreed it would have been WAY better with the sour cream, though) and we didn't have green onions (we just onion flakes instead...it was still good)

We also mixed the bacon bits in with the mashed potatoes, and it gave it such a yummy bacony flavor!

All in all I give this recipe a 10!

The I Do Cookbook!

2009-04-24T22:23:00.000-07:00

I am going to be trying out a lot of recipes from the "I DO Cookbook" and reporting on them on this blog. When you see (**) by the title of the post that means that recipe came from this cookbook. All other recipes posted are from my person recipe box (so to speak). I was given this cookbook and have fallen in love with it! It has super easy and fun to prepare recipes! In the cookbook you will even find sample menu planners and shopping lists...you will find a list of the staples you should have in your pantry...measurement breakdowns...a list of substitutions for various ingredients...Cookin terms and their definitions...a variety of pictures of cooking tools and their names...Organization, Cleaning, and Safety tips...and other helpful hints!

This cookbook is seriously perfect for a new bride that doesn't know how to cook, a college student...and yet it has perfect recipes for all of you chefs out there! If you don't have this cookbook yet, you should definately look into getting one.

You can go to http://www.idocook.com for all information, and you're in luck because it is currently on sale for $10 off the original price! Check it out!

(I have already posted 3 recipes from this book below)

Chocolate Chip Cookies

2009-04-24T21:36:00.000-07:00

**Chocolate Chip Cookies**

1 c. butter, softened

1 c. sugar

1 c. brown sugar, packed

2 eggs

2 tsp. vanilla extract

3 c. flour

1 tsp. baking soda

1 teaspoon baking powder

2 c. chocolate chips

Preheat oven to 350 degress.
In mixing bowl cream butter, sugar, and brown sugar.
Add eggs and vanilla, Mix well.
In another bowl, combine flour, baking soda and baking powder. Gradually add to sugar mixture.
Fold in chocolate chips.
Divide dough into four equal pieces. From each piece roll 9 balls.
Place on ungreased cookie sheets and flatten slightly.
Bake 10 minutes or until tops have small cracks on surface and cookie is lightly browned. For softer cookies, do not over bake.

Makes 3 dozen

**Good old fashion chocolate chip cookies! I made these with my 3 yr. old niece and we had a blast! Not to mention we had some yummy-right out of the oven-chocolate chip cookies! mmmm-mmmm-good!

**I Do Cookbook Recipe

Taco Soup

2009-04-24T21:28:00.000-07:00

**Taco Soup**

1/2 pound ground beef

1/4 c. onion, chopped

1 package taco seasoning mix

2 cups water

1 (15 oz) can kidney beans

1 (15 oz) can whole kernel corn

1 (14.5 oz) can diced tomatoes

corn chips (Fritos are SUPER good)

In large saucepan, brown ground beef with onion. Drain.
Stir in seasoning mix and water.
Drain kidney beans and corn. Add to mixture in pan.
Mix in tomatoes. Simmer 20 minutes.
To serve: Place corn chips in individual bowls. Add soup.
Sprinkle or spoon on toppings, if desired.

Makes 6 cups

TOPPINGS

Cheese, sour cream, avocado, tomatoes, green onion, olives, cilantro...

**I loved everything about this recipe! It was SUPER easy and quick AND Delicious! The only change I had to make was with the canned diced tomatoes...I just had to puree them in the blender first because my husband HATES tomatoes! :) But other than that I wouldn't change a THING!

**I Do Cookbook Recipe**

Stir-Fried Rice

2009-04-24T21:20:00.000-07:00

**Stir-Fried Rice**

1 tsp. Oil

1 egg

1 green onion

1/2 c. ham, checkne or pork, diced

2 cups cooked rice

1 Tbsp. soy sauce

Heat oil in skillet. Add egg and stir-fry until cooked.
Add onion and meat. Stir-fry until onion wilts.
Add rice and soy sauce. Heat through.

Serves 4

**I loved how easy and quick this recipe is. I added a few things to mine...I added a couple cloves of garlic, some more soy sauce, and a little bit of teryaki sauce. It would also be good with peas, carrots...Whatever! Just have fun with it!

**I Do Cookbook Recipe**

Cake Suckers

2009-04-24T21:18:00.000-07:00

CAKE SUCKERS

1 Cake Mix (of your choice)
1 Container Frosting (of your choice)

Bake the cake as directed. Let cool.
Crumb the cake into a bowl and mix it with the frosting. Once mixed form the cake into little balls. Freeze for 4-6 hours.
The rest is pretty much up to you. You can dip the balls in chocolate, powdered sugar, cinnamon sugar, or sprinkles. You could have it for fondue, instead of pound cake. You can just have so much fun with this recipe! The possibilities are ENDLESS!

Mixtures I've tried:
German chocolate cake with German chocolate frosting
Strawberry cake with cream cheese frosting
Butter pecan cake with carmel frostingRed velvet cake with cream cheese frosting

You can find all of the cute Easter ideas (shown above) at http://bakerella.blogspot.com/

Calzones

2009-04-24T21:12:00.000-07:00

CALZONES

1 1/2 tsp. Thyme
2 c. Flour
1 Tbsp. Yeast
1/4 tsp. Salt
1 Tbsp. Sugar
2/3 c. Warm Water

Mix 1 c. flour with all ingredients.
Gradually add 2nd cup of flour until dough forms into a ball.
Knead dough for about 5 minutes.
Let dough rise 10-15 minutes
Seperate into 4 balls and roll them into thin circles. Put your desired toppings on half of the circle of dough. Fold the empty half over to make a pocket and press the sides down with a fork.
Mix melted butter with garlic salt and oregano to taste, brush mixture on top of the calzones.
Bake @ 375 for 15 minutes or until brown.

Chile Verde

2009-04-24T21:04:00.000-07:00

Chile Verde

1(5lb) Pork Roast
2 Jalapeno Peppers (chopped)
2 Serrano Peppers (chopped)
4(7oz.) cans Diced Green Chiles
1 Whole Onion (chopped)
1 Green Bell Pepper (chopped)
5-6 Cloves Garlic (minced/pressed)
Chile Powder
Garlic and Onion Salt
Cilantro (leaves chopped)
2 Limes

Mix a good amount of chile powder, a dash of garlic salt and a dash of onion salt together. Rub mixture all over the pork roast, to the point where you can't see the meat. Cook pork in Pressure Cooker about 40-60 minutes depending on the Pressure. (your pressure cookers instruction pamphlet should tell you how long to cook it)
Put meat (shredded or cubed) in pan with all ingredients except the limes. Boil until onions are translucent and peppers are soft. Then let simmer for approximately 45 minutes.
Mix 2 spoons flour with enough water to make a thick paste. Stir the flour paste into the Verde, bring to a boil to thicken. You can repeat this process until it reaches the thickness that you want.
Right before serving squeeze the juice from both limes in the Verde. Put in tortillas for a GREAT chimichanga, put over burritos for "smothered burritos", or just use it for a chip dip.
Also good for a soup...Just don't thicken it as much, throw some tortilla strips in it with some cheese and a dolup of sour cream, and enjoy!

FYI: If you do not have a pressure cooker, you can cook your pork in a slow cooker or in the oven...Also, the longer you let everything simmer together, the more flavorful it becomes!

Quick, Easy, and DELICIOUS Chicken Fajitas

2009-04-24T20:59:00.000-07:00

Chicken Fajitas

3.5 lbs. Teriyaki Chicken Breasts (Tyson frozen teriyaki chicken)
1 green bell pepper
1 red bell pepper
1 large yellow onion
3 cloves garlic
3 Tbsp. honey
2 c. teriyaki sauce
2 limes

Cut peppers in strips, chop onion, and press garlic. Saute in pan.
Add chicken (cut in strips) to the sauteed peppers and onions.
Add the honey, teriyaki sauce, and juice from one lime. Simmer until juices become thicker.
Add the remaining lime (juice) and a tad more honey and serve on warm tortillas.