Some tasty and healthy recipes for you

Hi family! In the last month, we have been making a lot of changes in the way we eat, and in the way I cook. We want to feel our best so that we can be better parents. We have seen a dramatic change in our energy levels and happiness levels since we started. We are trying to follow the Word of Wisdom more exactly. So we are filling our diets with lots of vegetables, fruits, whole grains, nuts, etc. I have only included meat in our meals once or twice. And the main thing we have changed is we've cut out sugar. Anyway, I just wanted to share all of this because I know all of you are already very good at being healthy, and I just wanted to say to others who are already doing it, doesn't it feel good? I also thought I'd share some of our favorite recipes from the last few weeks. We loved them and highly recommend them!

Macaroni Salad: http://www.101cookbooks.com/archives/macaroni-salad-recipe.html

(We had this for dinner tonight, and it was awesome! The flavors were so good, I thought. Very fresh. I added a dollop of greek yogurt, and would do that again.)

Blueberry Coconut Pecan Breakfast Cookies: http://www.kumquatblog.com/2012/03/blueberry-coconut-pecan-breakfast.html

(Macey was much more excited about eating them because they were called "cookies.")

Roasted Veggie Tacos with Avocado Cream: http://naturallyella.com/2012/08/08/roasted-veg-tacos-with-avocado-cream-and-feta/

(We didn't like the feta on them. We sprinkled a little cheddar cheese on them instead. Make sure you check for seasonings before you serve. The filling was pretty bland until I added the right amount of salt. This is a good time of year for this recipe (or will be soon). Most of the veggies in the filling could be picked from the garden or bought from a farmer's market!)

Mixed Berry Crisp: http://www.lawfullyweddedwife.com/2012/04/13/mixed-berry-crisp/

(I've made this twice now. Once with mixed berries, and the other time with peaches and blueberries. Both were divine!)

If you've tried any great healthy recipes lately, you should share them! Love, Jenn

Honey Lime Dressing!

Tonight I made a green salad for St. Patties Day!  I decided to try out a lime dressing to go along with it and Shea and I loved it!  Hope you all enjoy it as much as we did!

Honey Lime Dressing:

1/4 cup lime juice
1 tbs. canola oil
2 tbs. + 1/2 tsp. honey
1/4 tsp. cinnamon
a few dashes of ginger

Enjoy!

Slow Cooker Tomato Basil Soup

This recipe originated from Melskitchencafe.com.  It is extraordinarily yummy!

NOTE:  You can use regular diced tomatoes if you don’t have or can’t find petite diced, but if you have the option, go for the petite diced.  The smaller size of the tomatoes meshes better with the finely diced vegetables.

2 (14-ounce) cans petite diced tomatoes, undrained

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 teaspoon dried oregano

1 tablespoon dried basil

4 cups low-sodium chicken broth

1 bay leaf

6 tablespoons butter

½ cup flour

1 cup freshly grated Parmesan cheese

2 cups fat-free half-and-half, warm

1 teaspoon salt

½ teaspoon black pepper

Croutons for serving (preferably homemade)

Directions:

In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf.  Cover and cook on low for 5-7 hours until the vegetables are tender.

About 45 minutes before serving, melt the butter over low heat in a medium saucepan.  Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.  The mixture will be crumbly, but that’s okay.

Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker.  Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth.  Add another cup or two and stir until smooth.

Stir the creamy, hot mixture back into the slow cooker.  Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.

Cover and cook on low for 30 minutes until ready to serve.  Serve with homemade croutons, if desired(and trust me, you’ll want to desire it).

Black Bean and Sweet Potato Burritos

Ingredients

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce

Ingredients

• 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
• 8 tsp flour, divided
• 2 Tbsp honey, divided
• zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
• 2 Tbsp extra virgin olive oil
• 1 recipe Browned Butter Lime Sauce, recipe follows
Browned Butter Lime Sauce
• 6 Tbsp salted butter, diced
• 3 Tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

• Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
• *note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
Browned Butter Lime Sauce
• Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

Mexican Salad & Tomatillo Dressing

Some of you asked for the recipe for the salad and dressing from Sunday dinner.  The dressing comes from a Cafe Rio Style Pork Salad and is the closest thing I've found to the real Cafe Rio dressing.  For the salad, I used 3 Costco heads of romaine lettuce and substituted 3 large roma tomatoes for the cherry tomatoes.  For the dressing, I used 1/2 tsp cayenne pepper.  Be sure to use the ranch buttermilk dressing mix (I accidentally used the regular ranch mix once and it did not turn out the same!).

MEXICAN SALAD:

2 - 3 heads romaine lettuce

1/2 cup cherry tomatoes, halved

1/2 red onion, sliced

1 cucumber, sliced

1 cup sliced black olives

2 avacados, peeled and sliced

Toss all ingredients in a large salad bowl.

TOMATILLO DRESSING (Cafe Rio Style):

1 package ranch buttermilk dressing mix

3 tomatillos

1 cup mayonnaise

1 cup buttermilk

1 cup cilantro, chopped

2 cloves garlic

1 tsp cayenne pepper (optional)

Combine all ingredients in a blender; process on high.  Chill before serving.

Penne Pasta with Butternut Squash and Goat Cheese!

 

Shea made this Penne pasta dish for us tonight and we loved it!  Hope you enjoy it as much as we did!  All the stores were out of fresh basil so we just used dry but I am sure it would be even better with fresh!

Ingredients

• Vegetable oil cooking spray
• 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
• 1 onion, diced into 1/2-inch pieces
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Vegetable Quinoa Soup

We loved this soup! It's simple, healthy, and "off the hearts!" (as Macey would say)

ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 yellow squash, chopped
1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 box (32 ounces) vegetale broth (I used Chicken broth)
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1/3 cup chopped fresh basil
2 cups cooked quinoa
Salt and black pepper, to taste

directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

2. Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm.

Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Homemade Wheat Thins

1 1/4 cup whole wheat OR spelt flour (you can even use sprouted flours)
1 1/2 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon paprika
4 Tablespoons butter
1/4 cup water
1/4 teaspoon vanilla
Salt or herbs for topping (optional)  [I think that sprinkling salt on top makes them too salty.  Rosemary is great.  Cinnamon is also good and totally changes this "cracker experience"]

Combine the flour, salt, and paprika.  Cut in the butter until it looks like large crumbs, no bigger than a pea.  Combine the water, honey and vanilla and add to the dry mixture.  Mix well until the dough forms.

I then roll my dough out onto a seasoned pizza stone so it is very thin.  If you do not have a pizza stone, you could roll out the dough onto the bottom of a large cookie sheet.  Pre-cut the crackers using a sharp knife or pizza cutter into approximately 2" squares.  It does not matter that the outside crackers have rough edges -- they still taste great.

Bake in a preheated 400 degree oven for 5-10 minutes.  Sometimes I will cook these until the outside crackers are browning.  Remove the pan from the oven, remove the brown crackers and then return the rest to the oven until the rest are barely brown.

These crackers have been very helpful for me whilst being off sugar... :)

White Chicken Chili

Lisa received this recipe from Summer Jenkins and we have absolutely loved it.  Per the rumor, it has won every ward chili competition it has been entered into - in multiple states. Note that the recipe makes a VERY large pot – probably 20 servings.

     2 medium white onions
     1 tablespoon garlic powder
     1 tablespoon oregano
     2 tablespoons cumin
     ½ teaspoon cayenne pepper
     2 small cans green chilies (diced)
     4 cans (15-oz) White Great Northern Beans (drained)
     3 cups chicken broth (2 cans)
     1 chicken bouillon cube
     4 cups cooked chicken breast (diced bite size pieces)
     2 cans white corn (undrained)
     32 oz sour cream

Sauté onions in ½ cube butter in pot. Add everything else BUT sour cream. Cook 30 minutes. Add sour cream. Cook 10 minutes. Top with grated Jack Cheese.

Ina Garten's Roasted Root Vegetable Salad

18 red pearl onions, peeled
2 -3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted

Preheat the oven to 400 degrees.

In a large bowl, combine the onions, carrots and parsnips.  Add the oil, herbes de Provence, salt and pepper; toss to coat evenly.  Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes.  Turn the vegetables over and roast until tender and beginning to brown and caramelize, 15-20 minutes longer.  Set the vegetables aside.

In a salad bowl, combine the arugula, pear slices and roasted vegetables.  Add the Apple Cider Vinaigrette and toss until coated.  Sprinkle with the chopped walnuts and serve.

Apple Cider Vinaigrette:

3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended.  Gradually whisk in the oil.  Yield:  about 2/3 cup.

Dinner Rolls

This recipe came from Rissa Telford and it is yummy!


2 pkg yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
1 cup butter
1 cup sugar
2 teaspoons salt
6 beaten eggs
6-9 cups flour

Soften yeast in lukewarm water and set aside.  Scald milk.  Remove from heat, and add butter, sugar, and salt. Let cool.

Beat eggs together in mixing bowl.  Add yeast, and cooled milk mixture.  Mix together until well blended.

Add flour (the key is to make the dough VERY sticky, so that it holds together, but sticks to your fingers).  Place dough in a buttered bowl, and let raise in a warm place for 1 1/2 hours.

Divide dough in half, roll out into a circle.  Baste circle with butter, and cut into 16 pie shaped pieces.  Roll large to small and place onto ungreased cookie sheet.  Raise again for 1 hour.

Bake at 350 degrees for 15 minutes until golden brown.  Baste with butter.

ENJOY!

Lemon-Feta Chicken Breast

Serves 4

1/4 cup fresh lemon juice
2 tbsp. olive oil
1 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 (8 oz.) boneless, skinless chicken breasts
8 tbsp.crumbled feta cheese
4 tsp. chopped scallions
Homemade Pico de Gallo

1.  In a large bowl, mix lemon juice, olive oil, oregano, salt and pepper.  Add chicken breasts and marinate in the refrigerator for up to 2 hours.  [I marinated mine for 2 hours.]

2.  Preheat oven to 350 degrees.  Remove chicken from marinade and sear in a large skillet over medium-high heat for 3 to 5 minutes on each side until it is a lovely golden brown.

3.  Place chicken in a 13x9" glass baking dish.  Top each breast with 2 tbsp. feta cheese and 1 tsp. scallions.

4.  Bake for 30-35 minutes or until juices run clear.

Serve this with your favorite, homemade, fresh pico de gallo by putting a small dollop on the top of the cooked chicken breast when serving.  Serve remaining pico de gallo on the side.  THIS IS DELICIOIUS! and easy! and beautiful! and healthy!

Brent Ririe's Famous Cheesecake - Cupcake Style

I won't share the recipe here as I think we all have it, but Lisa and I found that Dad's Cheesecake recipe can be applied to cupcakes to make individualized servings! Simply divide the crust and filling mix among 12 cupcake tins and you're good! Here's our picture.

You probably still want a fork and plate to eat these as the crust can be a little crumbly... but they sure are good!  Top with raspberries or other fruity goodness.

Orzo Pasta with Roasted Vegetables

Ingredients:

• 1 small eggplant, peeled and 3/4-inch diced (I like zucchini better)
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions:

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Mike's Rib Rub

Dry Rub:
   2 teaspoons Kosher Salt
   1 teaspoon Garlic Powder
   1 teaspoon Chili Powder
   1 teaspoon Black Pepper

BBQ Sauce of Your Choosing

Preparation:
On the Bone Side of the ribs there is a skin-like membrane that needs to be removed.  By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.  To remove the membrane from the rack, take a a blunt knife (like a butter or table knife) and slip it under the membrane along the end bone. Move the knife around a little to loosen the membrane so you can get a good grip on it. The membrane is a slippery skin, so grab it with a paper towel and you shouldn't have any trouble lifting it right off.

Once the membrane has been removed, mix the above rub and sprinkle it evenly on both sides of the rack of ribs.  With your hands (can be gloved), rub the mix into the meat as well as you can.  This can be done several hours before you cook the ribs to allow for the seasonings better penetration.

Wrap the ribs tightly in tinfoil and place on a cookie sheet.  The ribs should be placed with the bone-side up.  If possible, fold the bottom tinfoil to catch all of the fluids which will improve the taste of the ribs.  

Cooking:

When ready, heat the oven to 225 degrees.  Place the ribs in the oven and bake for 4 - 5 hours.  You will know they are done based on the tenderness of the ribs.  Try pulling on a bone and if it begins to separate, they are done.  You can also use a toothpick to insert between two bones.  If it goes through easily, they are done.

Remove from the oven and baste with a BBQ sauce of your choice (Sweet Baby Ray's... mmm!).  Place on a preheated grill on high and sear both sides to cook in that favorite sauce.  Watch them carefully though as the sugar in the sauce is prone to burn easily.  

Serving:

Once cooked to your liking, take them off the grill and serve!  Put some dipping bowls around the table of additional BBQ sauce for others to use and plenty of napkins.  Enjoy!

Mandarin Orange Salad

We had this salad with Shea and Emily awhile ago and Emily asked for the recipe.  No more secrets about how much sugar is in the candied almonds!

Donna Jenkins

Serves: 4-8

1/4 head lettuce 

1⁄2 cup celery 

2 chopped green onions 

1 can mandarin oranges 

3⁄4 cup slivered almonds 

1⁄2 cup sugar

Brown almonds & sugar in pan on the stove then set aside when done.

Salad Dressing: 

2 tablespoons sugar

2 tablespoons vinegar 

1 tablespoon parsley 

1⁄2 teaspoon salt 

1⁄3 cup oil

Mix together dressing.  Mix all ingredients together and mix dressing in with the salad.

Honey Lime Chicken Enchiladas

Tip: When shredding the chicken, quarter the cooked breasts and place in a tall mixing bowl. Use an electric mixer and beat chicken until shredded to your liking. This gives a nice restaurant-style shredded look and is much easier than the fork method!

⅓ cup honey
¼ cup lime juice (about 2 large limes)
2 to 3 teaspoons chili powder
2 large cloves of garlic, finely minced
     OR ½ teaspoon garlic powder
1 pound boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded
1 14-ounce can of green enchilada sauce (mild or medium, to your taste)
½ to ¾ cup of heavy cream
1 tablespoon of chopped cilantro, to garnish

Prepare the Chicken: Place the cooked and shredded chicken in a medium sized bowl. Set aside.  In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour in the refrigerator.

Prepare the Tortillas: While the chicken is marinating, heat a large griddle till a drop of water skitters across (about 350˚). Spray the surface with non-stick cooking spray or oil it with a little canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Preheat oven to 350˚. Spray the sides and bottom of a 9x13” baking dish lightly with cooking spray.

Prepare the Enchiladas: In a medium bowl, combine the enchilada sauce and the heavy cream. Spread about ½ cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an overlap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 ½ cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas at 350˚ for 30–35 minutes or until the cheese is melted and bubbly and starting
to brown on top. Serve with sour cream, black beans, and rice or a green

Salmon Delight

As we finished our salmon for dinner tonight, there was Salmon Skin (sadly) left on our plates. Not knowing what to do with the skin from the wild salmon.... we thought of a genius idea! Let me tell you what we did..

1.We gathered all of our salmon skin and cut it in bite-size pieces. How exciting!
2. Mix it into Winston's bowl of dry dog food.
3. Enjoy!!:)

Do realize that despite the human food in dog food, it is most likely not for your taste.. 

Another recipe request

Mother,

Will you please post Sister Telford's roll recipe? They were divine. We don't want to forget them!

Love,
Jenn