Tuesday, February 27, 2018

This is one of our family favorites. It is one of the few meals that everyone eats. It is probably our most requested dinner. Anytime I take this meal to people, I always get asked for the recipe. Like they hunt me down until I give them the recipe. Hope you like it too!   -Shelly

Honey Lime Enchiladas


  • 6 tablespoons honey
  • 5 tablespoons lime juice (1-2 large limes)
  • 1 tablespoon chili powder (I normally use less when making it for others)
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 8-10 fajita-size flour tortillas
  • 1 pound Monterey jack cheese, shredded
  • 16 ounces green enchilada sauce (like the Herdez brand)
  • 1 cup heavy cream, sour cream or half-and-half


  1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
  2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
  3. 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 (or sour cream/half-and-half) and leftover marinade (if you have any).
  4. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.


Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Friday, February 2, 2018

Slow Cooker Steak Fajitas

Someone brought this to Shelly after she had Hannah. I got the recipe and finally got around to making for the family. I love that it's slow cooker.  I doubled the cooking time and cooked it on low.

  • Prep Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 6-8                                                                                                                     


    • 1 1/2 lbs boneless sirloin, cut into thin strips
    • 2 tablespoons vegetable oil
    • 2 tablespoons lemon juice
    • 1 -2 garlic clove, minced
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon seasoning salt
    • 1/2 teaspoon chili powder
    • 1 green bell pepper, thinly sliced
    • 1 onion, thinly sliced
    • 6 -8 flour tortillas                                                                                                                                                                                                           

  • shredded cheddar cheese (optional)
  • salsa (optional)
  • guacamole (optional)
  • sour cream (optional)
  • shredded lettuce (optional)
  • chopped tomato (optional)
  • chopped onion (optional)

  • Directions

    1. Brown the steak in oil.
    2. Place the steak and drippings into the crock pot.
    3. Add lemon juice, garlic, cumin, salt, and chili powder.
    4. Mix well.
    5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
    6. Add green pepper and onion; cover and cook for 1 hour more.


    1. Warm the tortillas.
    2. Spoon beef and veggies down the center of the tortillas.
    3. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
    4. Fold in the sides of the tortillas and serve immediately.

    Sunday, January 28, 2018

    Beef Barley Soup

    2 pounds beef  (I used round steak. Pick nicely marbled beef chunks)
    salt and pepper
    2 Tablespoons oil
    10 cups water
    3 mounded Tablespoons good quality beef base (like better than bullion)
    3 stalks celery, chopped
    2 onions, chopped
    5 cloves garlic
    1 large potato, peeled and shredded, or diced
    3-4 large carrots, peeled and shredded, or diced
    1 cup pearl barley, rinsed

    Generously salt and pepper beef (I didn't do this since I was cooking for gr grandpa. I didn't think the final product needed more seasoning). In a large stockpot, heat the oil over med-high heat. When it is very hot, add about 1/3 the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.  Repeat with remaining meat in 2 more batches.  If you add it all at once it will steam the meat instead of browning it--not what you want.

    When all meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.

    Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to med-low. Simmer for  about two hours with the lid on.

    When the meat is tender and you can break it apart easily with a wooden spoon, add the potato and carrots.  Brings to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

    Add 1 cup of barley. Bring to a boil then reduce to low.  Cook for another 30 minutes, or until the barley is tender.

    Saturday, November 4, 2017

    Slow Cooker Chicken Taquitos

    This is a recipe I had at Jessica's. She pre-made them and froze them.  
    They are delicious and the sort of thing your kids will love.

    2-3 boneless, skinless chicken breasts
    1 (1 oz) taco seasoning packet
    6 oz cream cheese
    1/4 cup water
    1 1/2 cups shredded cheddar cheese
    12 (6 inch) flour tortillas
    1 Tablespoon butter, melted
    salsa for dipping

    Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water. Cook on high for 4-6 hours or 6-8 hours on low.
    Preheat oven to 400 degrees. 
    Shred chicken in your slow cooker with two forks, then add cheddar cheese. Stir to combine.
    Place small amount of chicken mixture on tortilla, roll up, and place seam down on baking sheet.
    Brush with melted butter, then cook for 8-12 minutes,until edges turn golden.
    Serve with salsa.

    Tuesday, October 3, 2017

    Chicken Lombardy

    I cooked this for Great Grandpa's dinner. It's very fast and easy and tasty. 
    Kind of a weird picture, but it was good.

    8 oz package fresh mushrooms
    2 tablespoons butter, melted
    6 skinless boneless chicken breast
    1/2 cup flour
    1/3 cup butter
    1/2 cup chicken broth (I used low sodium)
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/2 cup shredded mozzarella cheese
    1/2 cup Parmesan cheese
    2 green onions, chopped

    Cook mushrooms in 2 tbsps butter in a large nonstick skillet over med high heat, stirring constantly, 3-5 minutes or just until tender. Remove from heat; set aside.

    Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy- duty plastic wrap, flatten to 1/4 inch thickness, using a meat mallet or rolling pin. This is to help the chicken cook quickly and evenly.

    Dredge chicken pieces in flour, cook chicken in batches, in 1-2 tablespoons butter in a large nonstick skillet (reuse mushroom pan) over medium heat 3-4 minutes per side or until golden. Place chicken in a lightly greased 13 x 9 baking dish. overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken in baking pan.

    Add broth to skillet. Bring to a boil reduce heat and simmer, uncovered, 10 stirring occasionally.  Stir in salt and pepper (I left out the salt and pepper and it was plenty salty with the cheese). Pour sauce over chicken. Combine cheese and green onion sprinkle over chicken.

    Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

    Wednesday, December 7, 2016

    Chicken Gravy for Hawaiian Haystacks

    I love this gravy recipe from mom for Hawaiian Haystacks!

    1 quart chicken broth (no salt) I haven't seen a broth (I use better than bouillon) without salt. I have seen low sodium.
    1/4 cup butter
    5 Tbsp flour
    1/8 tsp garlic powder
    1/4 tsp dried thyme
    1 tsp salt
    4 oz cream cheese

    Melt butter in large skillet over medium high heat. Add flour, salt, garlic powder, and thyme. Whisk until flour is lightly browned. Pour in the stock and whisk until thickened. A general rule of thumb is that when the gravy comes to a boil it has thickened as much as it's going to. Reduce heat to low. Add the cream cheese and let soften still whisking the gravy. When cream cheese is fully melted, whisk more vigorously to combine well. Serve hot.

    Hawaiian haystacks:

    Cooked rice
    shredded cheese
    chicken (we put right into the gravy)
    Chinese noodles
    cut up celery
    green onions
    pine nuts
    Your welcome to add any other ideas.

    Thursday, September 8, 2016

    Quinoa Enchilada Casserole

    Kind of reminds me of the one pot Mexican quinoa that we have on the blog but a enchilada version. I'll add a picture next time I make it.


    • 1 cup quinoa
    • 1 (10-ounce) can mild enchilada sauce
    • 1 (4.5-ounce) can chopped green chiles drained
    • 1/2 cup corn kernels, frozen, canned or roasted
    • 1/2 cup canned black beans, drained and rinsed
    • 2 tablespoons chopped fresh cilantro leaves
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • Kosher salt and freshly ground black pepper, to taste
    • 3/4 cup shredded cheddar cheese, divided
    • 3/4 cup shredded mozzarella cheese, divided
    • 1 avocado, halved, seeded, peeled and diced
    • 1 Roma tomato, 


      1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
      2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
      3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
      4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
      5. Serve immediately, garnished with avocado and tomato, if desired.