The Best Enchiladas!

 I just have to say, Amber's Kitchen is my new favorite source for recipes!  I started following her for bread recipes and then started branching out and trying her main dishes.  Every one I have tried has been our favorite!  Please check her out!  (Her cinnamon rolls are perfection!). With my husband's allergy to chicken, I really haven't had the nerve to try chicken enchiladas with turkey.  I just didn't think they would turn out right.  But after I saw the cream sauce to pour over these enchiladas, I just had to try them.  So I cooked my turkey all day in the crock pot so it was just falling apart and then added it to the recipe.  My husband looked pretty skeptical at first, but after the first bite gave me some of the biggest praise I've received since cooking without chicken, pork, and beef.  So I definitely had to save this recipe!

Ingredients:

*4 cups of shredded chicken breast
*1/2 teaspoon salt
*1/2 teaspoon chili powder
*1/2 teaspoon cumin
*2 tablespoons honey
*2 granulated lime packets or the juice of one lime
*8-10 soft taco size tortillas
*1.5 cups grated cheese 
*4 tablespoons butter
*1/2 cup flour
*1 16 oz. jar salsa verde (or use a large jar of enchilada sauce)
*2 cups chicken broth
*1/2 cup heavy whipping cream

Directions:
1. In a saucepan, melt butter over medium heat. Add flour and mix. Then add the salsa verde and whisk together until we’ll combined. 
2. When it starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes. 
3. Add heavy cream and remove from heat. 
4. Season the shredded chicken with salt, chili powder, cumin, lime, and honey. Mix together. 
5. Layer tortillas with chicken, then cheese. Roll up. 
6. In a 9x13 inch baking pan, pour in half of the sauce. Set the rolled up enchiladas inside, then pour out and spread the other half of the sauce and sprinkle with the remaining cheese. 
7. Bake at 400 for 15-20 minutes, uncovered. Serve immediately!

Maple Baked Salmon

 Ever since my husband became allergic to red meat and soy, we have been looking for a good salmon recipe that he loves.  This is the best one I have found by far.   I substituted coconut aminos for the soy sauce, dried mustard powder for Dijon, and added in a little Worchestershire sauce and it turned out great!  Thanks Taste of Home for a great recipe!

6 Salmon Fillets(6 oz. each)

1/4 cup brown sugar

1/4 cup maple syrup

3 Tbs. Coconut Aminos

1 Tbs. Mustard

1/4 tsp. pepper

Preheat oven to 425°. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, combine brown sugar, syrup, soy sauce, mustard and pepper. Pour over salmon. Cover and bake 10 minutes. Uncover and bake 8-10 minutes longer or until fish flakes easily with fork.

Mexican Street Corn Soup

My husband enjoys this soup because of all the different toppings you can add to it.  I got the original recipe from thestayathomechef and then added black beans and Monterey Jack cheese to it to make it even more fun. 

INGREDIENTS

• 4 tablespoons butter
• 1 small sweet onion chopped
• 1 jalapeno minced (optional)
• 5 cloves garlic crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups chicken stock (or vegetable stock)
• 6 cups frozen corn kernels
• 2 cans black beans, drained and rinsed
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups heavy cream half and half, or milk
• 1 cup shredded Monterey Jack cheese
• 1 cup freshly chopped cilantro

Toppings:

Crumbled cooked bacon

cotija cheese

fresh squeeze of lime juice

jalapeno slices

tortilla chips, fritos, breadsticks, or oyster crackers

more cilantro

INSTRUCTIONS

• Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
• Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
• Stir in cream and monterey jack cheese and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

Yummy smores cookies

 Before Covid, I used to have lunch at school with my girls once a week and I always tried to make them some kind of treat to share with the friends at their table.  This is a delicious recipe that I stumbled upon and quickly became a favorite that they requested often.  They also really enjoy helping to make them because rolling the dough in graham cracker crumbs and putting the marshmallow and kiss on top is just really fun!  Thanks so much Iheartnaptime for such a delicious recipe!

Ingredients:

• 1 cup unsalted butter
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup graham cracker crumbs , divided
• 18 large marshmallows , cut in half
• 36 chocolate kisses , unwrapped

Directions:

• Combine the butter and sugars in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute. Add the eggs and vanilla and mix just until combined. Then slowly mix in flour, salt, baking soda and 1/4 cup graham cracker crumbs. Mix just until combined.
• Refrigerate for 15 to 20 minutes.
• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls (could use a medium cookie scoop) and then roll into the remaining graham cracker crumbs. Bake for 8 to 10 minutes, or until the bottoms are lightly golden.
• Remove the pan from the oven and turn the heat to 450°F. Place the marshmallow halves on top of the cookies or broil and then cook an additional 1 to 2 minutes, or until the marshmallows are lightly toasted. Then remove the pan from the oven and press down the marshmallow lightly with a chocolate kiss.
• Transfer the cookies to a cooling rack.

Hibachi Vegetables

 We love to eat these veggies with our potstickers and fried rice!  Thanks FaithFunFood for the great recipe!

• 1 large white onion sliced
• 1 large zucchini cut into strips
• 1 Tbsp vegetable oil (I used coconut oil)
• 1/2 tsp sesame seed oil 
• 1 Tbsp butter
• 2 Tbsp soy sauce (I used coconut aminos)
• salt & pepper

• Heat vegetable oil and sesame seed oil on medium-high heat.
• Add onion, zucchini, butter, soy sauce, salt and pepper (to your liking) to the skillet.
• Sauté vegetables for 6-8 minutes or until tender.
• Move vegetables to a covered dish to keep warm and drain any excess liquid from the pan. 

Easy Fried Rice

 I always make this with my potstickers.  Very easy and yummy!  It does work better if you make the rice ahead of time so it isn't hot.  I also like to sauté some diced sweet onions in butter before adding the eggs.  I also use Coconut Aminos instead of soy sauce.  I found the recipe at https://seonkyounglongest.com/easy-egg-fried-rice/

• Ingredients:
• 3 tbsp cooking oil (I use butter)
• 4 eggs, beaten with pinch of salt
• 4 cups cold jasmine rice
• 2 tbsp soy sauce (I use coconut Aminos)
• pinch of salt
• 4 green onions, sliced
• Directions:
• Heat a wok or a skillet over high heat; add 1 tbsp cooking oil and swirl to coat. Pour beaten eggs into the wok and scramble. 
• When the eggs are cooked 3/4 way, add remaining 2 tbsp cooking oil and cold jasmine rice. Break down the rice and mix it with eggs. 
• Add soy sauce around the edge of the wok, so it will burn slightly for the smoky umami flavor. Add salt to your taste and mix everything well. Reduce heat to low if you need to.
• Turn off the heat, stir in green onions. 

Yummy, easy, and healthy potstickers

 My husband and I LOVE Asian food.  Unfortunately, now that my husband is allergic to beef, pork, chicken, soy and peanuts, it is no longer safe for us to buy Asian food at a restaurant.  So I simply had to learn how to make it!  I first attempted to make my own wonton wrappers.  They turned out well, but took a lot of time.  And now that I am often bouncing a newborn while I cook, I do not have time to make my own wrappers.  But then I found that Kroger actually sells refrigerated wrappers and the ingredients are safe for my husband!  Total game changer.  We also discovered that Coconut Aminos is an absolutely delicious replacement for soy sauce!  Now I make these at least every other week.  It is my husband's favorite meal right now.  I can substitute ground turkey for the meat because all the seasonings hide the fact that it is turkey.  I also like to use a bag of coleslaw salad instead of just chopping up cabbage for the recipe.  Super easy!  I think the thing that takes the longest is shredding the fresh ginger.  But please don't skip that step because the ginger is what makes these taste so fresh and delicious!  HERE is where I found the original recipe.

• 
  
• 1 pound ground chicken or pork (I use turkey)
• 1 cup shredded green cabbage (I use a fresh coleslaw mix)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tbsp soy sauce (I use coconut Aminos)
• 1 tbsp freshly ginger, grated
• 1 tsp sesame oil (I use coconut oil simply because I don't have any)
• 2 tbsp vegetable oil (I use coconut oil)
• 1 package round wonton wrappers (about 45)

Make the filling for the potstickers

1. Put ground chicken or pork, shredded cabbage, garlic, green onion, ginger, soy sauce and sesame oil in a bowl and mix together until well combined.

Assemble the potstickers

1. Fill a small bowl with water and set aside.
2. Arrange wonton wrappers on a work surface like a table or counter.
3. Put 1 tbsp of filling in the center of each wonton wrapper.
4. Dip your finger in the water and run around the edges of each wonton wrapper to moisten it.
5. Fold the wrappers in half over the filling (to create a half-moon shape), then pinch the edges of the wrappers together to seal them.

Cook the potstickers

1. Heat the oil in a large non-stick frying pan over medium heat (to speed up the process, I use 2 frying pans at the same time).
2. Put the potstickers in a frying pan in a single layer and cook for 2 minutes. Carefully flip potstickers with a spatula. Add ¼ cup of water to the frying pan. Cover and cook for 4 minutes.
3. Serve the potstickers with soy sauce I use coconut aminos) for dipping.

Healthy applesauce sunflower butter muffins

 My big girls are running cross country and they are already super skinny so I've been looking for some healthy snacks that will have a bit of protein.  The original recipe can be found HERE.  I used whole apples, de-seeded but with the peel still on.  I did not put oats on the top and I added a bit of extra sunflower butter and mini chocolate chips.  Ipureed the entire batch in my food processor so cleanup was a breeze.  They turned out super moist and yummy!

• 1 cup unsweetened apple sauce or non-dairy yogurt* (I used quartered apples with the peel on and pureed them before continuing with the recipe.
• 1/3 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened vanilla almond milk (I just used whole cow's milk)
• 2 tablespoons coconut sugar (or organic brown sugar)
• 2 eggs
• 4 tablespoons almond butter (I used probably 6 Tbs sunflower butter)
• 2 and 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 2 apples, peeled and grated (approx. 1 cup) )I just used my pureed apples

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

In a blender or a food processor, combine all of the ingredients starting with the wet ingredients first then blend for about 30 seconds, or until smooth. 

Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown.

Super Easy and Quick Dutch Baby Pancake

 Last week my girls were asking for pancakes but I just didn't have the time to stand in front of the griddle for a long time flipping them (5 girls go through a LOT of pancakes!). I vaguely remembered seeing a recipe for Dutch pancakes and decided to look them up.  IT was super easy to make and my girls and husband all over them! Here is where I found the original recipe: https://www.allrecipes.com/recipe/23898/dutch-babies-ii/

Ingredients

• 2 large eggs eggs
• ½ cup milk
• ½ cup sifted all-purpose flour
• 1 pinch ground nutmeg
• 1 pinch salt
• 2 tablespoons butter
• 2 tablespoons confectioners' sugar for dusting
  

  Directions

  Instructions Checklist

  • Step 1

    Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).

  • Step 2

    In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.

  • Step 3

    Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

  • Step 4

    Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Super easy breadsticks

 

The other night I was making broccoli cheddar soup and realized that we were out of bread to make garlic toast.  The baby was miraculously sleeping so I found this recipe and made them very quickly.  My girls loved them!  Click HERE for the original recipe.  I changed it only slightly:

Ingredients

• 1 C warm water 
• 3 tsp yeast
• 1 tsp salt
• 3 Tbsp coconut sugar (or your choice of sweetener)
• 1/4 C coconut oil (or your choice of oil)
• 3 C all purpose flour
• Parmesan, garlic salt, or whatever toppings you desire

Before baking

• 1/4 C butter melted

Directions:

• Preheat oven to 375 degrees F.
• In the mixer, add the water and then yeast. Let it sit and "proof" about 5-8 minutes.. you should see it foam up on the top if you have the yeast at the right temperature.
• Add the brown sugar, salt, oil, and flour - and mix well with the hook attachment, 3-4 minutes.
• Once mixed it should become very elastic
• Prepare 2 baking sheets - I used parchment paper because I like to save on dishes and it never sticks!
• Lightly oil your hands with olive oil, and pull the dough from the mixing bowl. Form into a ball and knead lightly for 1-2 minutes on a lightly floured surface.
• Lay the ball of dough on the bigger cookie sheet and roll into a 10x12 rectangle.
• Cut into strips with a pizza cutter or knife
• Using a pastry brush, lightly brush each stick with melted butter and add any additional seasonings before they bake. (I used parmesan on some and garlic salt on the others.)
• Bake at 375 for 10-12 minutes or until light brown