Tequila Lime Chicken

This is another Pioneer Woman recipe. I prepared it a bit different. Give it a try!

What you'll need:
3 whole Limes, Juiced
5 cloves Garlic, Peeled
3 whole Jalapeno, get most of the seeds out and give a rough chop
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila
5 Tablespoons Olive Oil
4 whole Boneless, Skinless Chicken Breasts
3 Green Peppers sliced
1 large Red Onion sliced

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a blender. Pulse until combined. Turn on the blender and drizzle in the olive oil until it’s all combined.

Slice chicken breasts. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight. Throw on a grill pan and pan fry, took about 10 minutes.

Have your peppers and onions sliced and ready to go in another pan. Sprinkle with a little salt and cook for about 5 minutes, I like mine with a little crunch left.

Mix the chicken and peppers together and serve with warm tortillas and favorite toppings.


Juice your limes
This is how you get the husk off of garlic. Put the flat side of the knife against the garlic and press down. The husks crack off easily.
Spoon out most of the seeds and make sure you are wearing your rubber gloves
Leave a few seeds for heat.
Rough Chop and into the blender with
All blended..such a pretty shade of green
Marinate your chicken for a few hours
Chop and season with a slight sprinkle of kosher salt
Cook your chicken. I used my favorite grill pan.
Peppers and onions cooked to your liking. I like them with a little crunch
Mix it all together and MMMMMMM

Black Bean Enchilada

Here's what you'll need

2 cans Black Beans rinsed
1 can chopped Green Chilis
1/4 C Sour Cream ~ I use light
2 C Cheese ~ I use the Colby Jack mix
2 cans Enchilada sauce ~ I use one hot and one mild
10 Tortillas~not sure of the size, they just come 10 to a bag

Put your beans and chilis into a pan over medium heat for about 5 minutes. You are going to be kind of pressing the beans with a rubber scraper to smash some of them. They will pop as they get hot. You don't want all of them to pop but you want a creamy mixture. If you want to skip this step, you can use one can of refried black beans and one can of rinsed black beans, mix together with a can of green chilis. You'll get a similar result without "cooking" them.

After your 5 minutes on the stove...let the mixture cool for about 10 minutes, you can put in the fridge if you want to speed things up. Add your sour cream and mix. Add 1 Cup of your cheese and mix.

Assembly time. Mix the enchilada sauce together. Spread about 1/4 C of bean mixture onto tortilla. Drizzle T of sauce over the beans. Roll tortilla up and put in a sprayed 13x9 pan seam side down. Finish the other 9. You can stop and cover at this point if you want to make ahead. They will be ok in refrigerator for 24 hours.

Pour the rest of the enchilada sauce over the top of the tortillas and top with 1 C cheese. Put in 350 degree oven for about 40 minutes. If they are coming directly from the fridge you might need to add about 10 minutes of cooking time.
Rinse your beans

Add the can of Green Chilis

Cook the beans until they start to pop and thicken, about 5 minutes

Let them cool about 10 minutes. You can put them in the fridge to speed the process. Truth be told, you can add the sour cream without cooling, nothing will happen.

Add the cheese. This WILL melt if it's not cool. That's also not the end of the world, it's just messy.

Put about a 1/4 C of bean mixture and about 1-2 T Enchilada sauce.

Spray your 13x9 pan and put the rolled tortillas seam side down.

You can stop here, cover and refrigerate for up to 24 hours. Top with sauce right before you put in the oven.

This is where the photos end, it was a busy day. SO...top with 1 C of cheese and bake for 40 minutes at 350. Serve!

Tex Mex Burritos

The week before Cinco de Mayo should be all things yummy and Mexican!! This week will be reposts of all my favorites.

Let's get this party started!!

The recipe takes a bit more to prepare than my usual recipes but oh so worth it. And, it's still easy...I promise:) PLUS..I've given you several days to get yourself in the "mood" to cook!!

Tex Mex Burritos
1 pkg boneless Chicken Breast
4 C Water
4 Chicken Bouillon cubes
1 T Chili Powder
1 t Cumin
1 T Garlic Powder
1 T minced Onion ~ I used dried
few cranks of fresh cracked Pepper

Throw all of this in a pot and boil until chicken is done, about 30-40 minutes..I've never actually timed it but if you stick a fork in the chicken and it goes in without resistance, you're good. Turn off heat, shred the chicken and put back into broth.

1 pkg of 10 Tortillas~I don't know the size, it's the pack they sell in 10s;)
1/2 Red Pepper and 1/2 Orange Pepper diced ~ you can use one whole pepper any color, I just like how pretty it is to use two different ones.
1/4-1/2 medium onion diced
3 cloves garlic minced
2 C Spinach chopped
1/4 C Jalapenos diced~I use the sliced ones in the jar
1 can Black Beans drained and rinsed
1 C Frozen Corn
1 t Cumin
1 t Chili Powder
1 t Cayenne Pepper

Saute peppers, garlic and onion a couple of minutes in a bit of the chicken broth you stole from the chicken. Add the jalapenos (you can use more or fresh, it's just what I always have in the house), black beans and corn. Splash in a bit of the jalapeno juice from the jar. Fold around for a minute or two. Fold in Spinach. Drain chicken and throw it in. Throw in cumin, Cayenne and chili powder. Taste and make sure it doesn't need salt.

Spray 13x9 pan with cooking spray. Put about 3/4 C mixture in middle of tortilla and roll up. Put seam side down and continue until all tortillas are used. If you have extra filling, throw on top of the burritos.

1 can Mild Enchilada Sauce ~ I prefer HOT but some people don't
1 can 98% Fat Free Cream of Chicken Soup
1 C Sour Cream~I use light

Mix together and pour over top of burritos. Bake at 350 for 45 minutes until bubbly. Top with 1-2 C of your favorite cheese, I used a Colby Jack mix and bake 5 more minutes.

While this is cooking put together the best topping in the whole world.

3/4 C Sour Cream ~ I use light
1/2 C Mayo
2 t Dill Weed
1 t Garlic Powder
1 t Onion Powder
3 Ripe Avocados mashed

Mix Sour Cream and Mayo, add seasoning. Chill while the burritos are baking. You can do this step as far ahead as you want. Add avocados to the mix when you put the cheese on the burritos. You can NOT make this too far ahead, it turns a funny greenish brown color. If you did this, skim off the top and the underneath will still be green:)
Here's the chicken ready to shred. I actually prefer to use bone in chicken because it's more moist but I only had boneless in the house.
Shred your chicken and put back into the broth.
Here's your peppers, onion and jalapenos diced up.
The spinach pre chop.
Peppers, garlic, onion and jalapenos in the pan for a couple of minutes with a few T of Chicken broth you stole from the chicken pot.
You've added the black beans, corn, chicken, spinach and seasoning. Cook together for a couple of minutes.
Here is the size of tortillas I buy. You can use any size but this size typically makes exactly the recipe. These turned out to be a bit smaller so I had left over topping. No problem, throw it on top.
Put about 3/4 C of the topping in the middle of the tortilla, roll up. You can add cheese here if you want but the recipe really doesn't need it.
Seam side down in your sprayed 13x9
Throw whatever is left on the top of the burritos. Typically I don't have a lot left over, these tortillas were a bit smaller than usual. You can cover and refrigerate at this point for up to 24 hours. IF you do that, allow an extra 15 minutes of cooking time.
Here is the sauce ingredients.
Whisk together and this is what you get.
Pour it over the top and throw in a 350 oven for about 45 minutes.
I'm gonna be honest and tell you that I don't measure. I did a very good estimate for you up above but truth be told, it's 3 parts sour cream to 2 parts Mayo. The seasonings I did measure this time...just for you:)
This is what a ripe avocado looks like. DARK green that is soft but not squishy.
How to get your pit out...Cut avocado in half, whack with a knife, give a twist of the wrist.
TA DA, out comes the pit. No fuss, no muss.
Take a big spoon and scoop out the yummy avocado.
Here they are ready to meet the fork for some mashing.
Now the choice is yours. Mash these babies until they are smooth or if you're like me and like a few chunks you can do that too.
Need a new camera to get a photo of this mixture. It's a soft green color and OH SO YUMMY. Eat some with chips but make sure to save enough for the burritos.
Out of the oven with the melted cheese. Again, you can leave the cheese off, the sauce is creamy enough but who can pass on melted cheese!?!?
If you're a good hostess you can serve rice and/or salad on the side.

Confirmation

Last night was the last confirmation class for Max. He'll be confirmed on September 16th. It was with mixed emotions that I made the cookies for the celebration. Another milestone reached.

Anyone who knows me, knows that I am not an "organized" religion girl. I am a bit of a skeptic about the idea to be truthful. I wasn't raised in a church and I have very little knowledge of the bible which has embarrassed me on occasion but I don't fault my parents. They both had different views of religion and my Dad who wasn't adament about much, was adament that you make your own decision in regard to religion. Instead of church, I was raised with basic knowledge, a strong sense of self and a strong spiritual sense which honestly, has served me well.

But when Max was 5 years old, he asked a question about God and both his Dad and I gave a different answer. I thought it should have been a simple answer but it wasn't so I decided that my children would go to Sunday school and learn the information and they could answer their own questions.

I sought advice, I researched, I asked around. I found Mount Olivet and it seemed to have everything I was looking for. It was also a Lutheran church so that followed his Dad's family. Mount Olivet was very patient with me, as I was very clear that "I" didn't want to be a member, "I" never intended on coming to church. They allowed me to register my children and welcomed us with open arms.

I remember the first day of Sunday school vividly. It was Rally Sunday at church which means that if you are a card carrying member (which they have several thousand) you come to church.

If you are a girl who signed your kids up for Sunday school, you follow the flock. Everyone in their Sunday best, chatting and waving to each other, Police Officers directing traffic, parking lot attendants with flags, pastors everywhere shaking hands. I had been to the church on a random Tuesday to register them, I wasn't prepared for this! I was a deer in headlights!

I had a card with a room number. A room number that meant nothing to me and little did I know that there were 25 different rooms teaching Sunday school ... on 2 different floors ... every hour! I appeared to be the only idiot who didn't know where to go!! I seriously felt like puking.

I finally found the room (actually 2 rooms because Claire started too), asked when I should come back and the nice older gentleman said, "after the service" and I said, "sorry, not going to the service. So, do you have an approximate time"? He crinkled his forehead, smiled and told me to be back in 40-45 minutes.

For several years, that's what I did. Dropped them, grabbed a bagel down the street and picked them up 45 minutes later. I did my share of volunteering when they needed it and attended the services that were "required" but for the most part, I dropped and picked up.

Two years ago confirmation began. That is a story in itself and I'll share that embarrassment on another occasion.

Max enjoyed confirmation. He enjoyed his friends, his teachers and learning about God. He has embraced this part of his life and I truly believe it will be something he carries in his heart forever and for that, I am grateful. Grateful that he has something stronger than himself to lean on and believe in. But at the same time, I feel sad. I feel sad because a part of his life that he enjoys is ending and he will have to seek out his own path because he isn't a child being led any longer.

I look at my kids during lots of things and say, "I remember when they started, they were so little". But this memory is so much more vivid for some reason. I wonder if it is because it was brand new for both of us? Whatever the reason, I just know that he was 6 years old.

This was the face looking at me that I sincerely swear feels like last week.

But reality hit me when I looked over to the kid climbing into the car for the last Wednesday class and this is the face that looks back at me.

Consistency

I shared this story with a few friends and then thought, I should blog it because hopefully my children will read this someday. Someday when they are parents and will understand that I am not being “mean”. I am being consistent to teach them that every action has a consequence or a reaction.

Max’s reaction the other night proved that the method to my madness is working.

Every night Max makes himself a chocolate malt. Every night he leaves the Magic Bullet on the counter when he is done. I remind him, he puts it away most of the time. I was tired of reminding. I was tired of putting it away for him.

So, I told him, “the next time you leave this on the counter, I am throwing it away. Got it?”

“Yep, I got it”.

He put it away for almost a week.

Then he left it out and I didn’t remind him, I put it in a different cupboard without telling him.

He went to make his malt and didn’t find the Magic Bullet where it was supposed to be. He didn’t ask, he didn’t whine or pout, he simply scooped ice cream into a bowl and left the kitchen after putting everything away because he knew that he shouldn't ask me because he was the reason the Magic Bullet wasn’t where it was supposed to be.

KFC Coleslaw

I wanted a quick coleslaw recipe, so I went googling and I found this copycat recipe. It was good, pretty close to KFC and EASY.

8 cups finely diced cabbage (about 1 head) ~ I used one bag of Coleslaw mix that I chopped up more
1/4 cup diced carrots (finely)
2 tablespoons minced onions

Dressing:
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced.
Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Prepare the dressing, mix until smooth and creamy.
Pour over Slaw and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

Found the recipe here

Vegetable Enchilada Pie

Cinco de Mayo is coming. Do you have your Mexican dinner picked out? This is a good one if you don't and you can add meat if that is your desire.

This came about because Dylan showed up unannouced for dinner, with vegetarian friends in tow. I didn't have much in the house so I just started grabbing.

What you'll need:
1 can Black Beans ~ rinsed
1 can Diced Tomatoes with Green Chilis ~ I did HOT
1/2 Green Pepper chopped
1/2 Red Pepper chopped
4 cloves Garlic minced
1 C Frozen Corn
8 oz Spinach
Bag of Rice ~ I used one of those "cook in 90 seconds", I think it was an 8 oz size but they only come in one size so don't stress the details
2 t Chili Powder
2 t Cumin
3 Large Tortillas
1 can Enchilada Sauce
2 1/4 C Cheese shredded ~ I used a Mexican blend

Put your beans, diced tomatoes, garlic and peppers in a pan and cook for about 8 minutes, stirring here and there. Add corn and chopped spinach and cook until Spinach is wilted.

Spray your pie pan. Put a few tablespoons of enchilada sauce. Top with tortilla.

Here's the quick rice I used.

Add rice and seasoning to bean mixture and cook for just a minute or two.

Top Tortilla with bean mixture.

Add Cheese 3/4 C Cheese

Repeat
Last layer should be tortilla. Top with remaining sauce, 3/4 C cheese and bake at 350 for 30 minutes

I apologize that the photos stop here, the boys were starving;). You're only missing the hot out of the oven and a piece being cut.