Friday, January 9, 2015

EASY WHITE CHICKEN ENCHILADAS



Charity's White Chicken Enchiladas

2 Lg Cans   Chunk Chicken (save the liquid)
2 Cups        Chicken Broth (or use chicken liquid + water and a bullion cube)
10               Small Flour or White Corn Tortillas
1  Sm Can   Green Chilies
4 Tbsp        Butter
4 Tbsp        Flour
1 Cup         Sour Cream
2 Cups        Mexican Blend Shredded Cheese

Directions
  • Open cans of chicken, drain the liquid into a measuring cup.  This should give you almost a cup and a half of liquid.  I then add enough water to make a full 2 cups and add a bullion cube.  If you don't want to do this, just use chicken broth for the full 2 cups.
  • Mix chicken chunks with 1 cup of the cheese.  Stir until it is broken up a bit
  • Grease a large casserole dish with cooking spray
  • Put a small handful of the chicken and cheese mixture into each tortilla shell and roll them.  Place in the casserole dish.  They stay together better if you put the folded ends of the tortilla on the bottom.
  • In a skillet, melt the butter over medium heat and add the flour.  Stir until smooth. Pour in the chicken broth and stir.  Bring to a bubble and cook for a couple of minutes.  The sauce should thicken.  Add the chili's and sour cram and stir until smooth.
  • Remove from the heat and pour over the rolled tortillas. 
  • Top with remaining 1 cup of cheese.
  • Bake at 350 degrees for 20 minutes
  • Turn the oven to broil and brown the top  (optional)
This is a great meal for the family.... my kids sure love it.  
BTW.... I have used both flour and corn tortillas.  The flour are easier to roll and don't break as easily, but I actually like the white corn shells better.  But really, it doesn't matter what you use.

Tuesday, August 20, 2013

PART 7 NINE YEARS LATER

9 year anniversary




I thought today, on this 9 year anniversary, I would add to my story, seeing as how so very much has changed in my life over the last few years.



First of all I need to tell you that on August 4th I woke up, stepped out of bed and was immediately bombarded with intense pain in my left leg and foot. I laid back down for a bit until the pain subsided a bit and then tried again, only to have the same response. I realized that I could feel the bottom of my foot, which I haven’t felt in over nine years. It was really weird when I stepped on a cookie crumb and could feel it. It was also really hard to walk because I have become so used to walking on a leg with so little feeling on the outside. As the day progressed I realized that I could feel more and more of my left leg and foot. I went to bed that night in so very much pain, and kind of hoped that when I woke up my leg would be back to being mostly numb. But that didn’t happen. As Monday and Tuesday passed and more and more feeling returned so did more and more nerve pain. It has been two weeks now and I’ve come to accept that this is my new normal. I see the doctor tomorrow, but I know that until I can become accustomed to the new pain level I am going to struggle… as is my family.



Now let me tell you a bit about my family… and then I will get back to my medical stuff.



In February of 2012 I was asked out on a date by a wonderful friend. Six months later, on August 4th he asked me to marry me. We were married for time and all eternity in the Bountiful Utah LDS temple. G. has three sons and a daughter, and I have a daughter. So overnight I went from a family of two, to a family of seven. It is so wacky when I think about it.



The three youngest kids live with us, and I have to say it has been really difficult adjusting my life so that everything gets done and everyone’s needs are met. I don’t get to rest my body as much as I used to, so my pain level increased. While at first it was difficult, it has become easier to deal with. I love being married to G, he is the love of my life and such a wonderful, patient and loving husband.



I have to admit that the effects of my medical condition are hard on the family at times and I struggle with that. Before it was just me and my daughter, and even then I struggled hard with not being able to do certain things with her, or having bad days when I couldn’t get out of bed or was really tired. Those feelings of inadequacy and feeling like a burden have increased tenfold. I try to not talk to anyone about how I feel on any given day, but I know my husband struggles with it and doesn’t know how to handle it or really how to feel about it all. And that saddens me. There are many times I just wish I were normal and that my husband and his kids didn’t have to deal with the pains and frustrations I bring to the table. Don’t get me wrong, not every day is hard, and my husband has implemented a schedule so the kids help with cooking and cleaning. But there are still many days I come home from work exhausted and in so much pain and know that I have a ton of stuff waiting for me. It is hard… but with it comes the blessings of feeling like I am being a good wife and mother.



And that matters a ton.



So now that the feeling has returned… for who knows what reason, to my leg and foot, and with it has come an increase in nerve pain, I worry about the effects this change will have on my family. The over the counter medication I was taking (instead of taking narcotics), doesn’t seem to help much and the narcotic medication I have doesn’t work extremely well either. I’m hoping my doctor can give me some hope tomorrow as far as the pain is concerned. But I do know that over time you get used to the nerve pain… that is what happened in the beginning. I’m hoping that will happen again.



I will keep you posted.

Monday, June 10, 2013

BACON HONEY MUSTARD CHICKEN (Alice Springs Chicken)

Okay.... this will make the man in your life drool.... because as my sweet husband says "everything is better with bacon."
I promise, there will be drooling involved!!!

A few months back, I happened upon a recipe on a friends facebook page called "Alice Springs Chicken" that was a knock-off from a restaurant.  It had bacon in it, and since my husband just LOOOOVES bacon, I decided to give it a whirl.  I made a few adjustments, but here you go.


BACON HONEY MUSTARD CHICKEN (Alice Springs Chicken)

6 boneless skinless chicken breasts

Lowry's Seasoning Salt
8 strips of bacon
1 cup sliced fresh mushroom
2 cups shredded cheese
Honey Mustard Sauce
1/4 cup yellow mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes

• Either cut or pound chicken so that it is the same thickness and is about a half inch thick.

• Make honey mustard sauce by mixing mustard, honey, onion flakes and mayonnaise in a small bowl.

• Sprinkle the chicken breasts with Lowry's seasoning salt (both sides).

• Cook bacon in a large skillet until crisp. Remove bacon, break into pieces and set aside.

Do not discard grease.

• Cook chicken in the bacon grease for 5 minutes per side, or until browned.

• Place chicken in a 9" × 13" casserole dish.

• Spread honey mustard sauce over each piece of chicken

• Sprinkle with bacon

• Add chopped mushrooms and cheese to each chicken breast.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.



WHERE HAVE I BEEN

Sooooo, where have I been?  Very good question, with a really good answer.
This is where I have been!
Last February I started dating the most wonderful man in the world, and in December we were married in the Bountiful LDS Temple.  My wonderful husband has four children, and I have one...  so THAT is where I have been.
Things have not been the norm for about a year, so now that I feel like I am getting a grasp on married life I am picking back up where I left off on everything else.
So yes, I will have some new recipies posted.... I have a few that are AWESOME to share.

Tuesday, April 3, 2012

Rainbow Brite Jello


  • 8 cups Boiling Water, Divided
  • 2 cups Cold Water, Divided
  • 2 cups Evaporated Milk, Divided
  • 2 packages Green Jello (3 Oz Size)
  • 2 packages Red Jello (3 Oz Size)
  • 2 packages Orange Jello (3 Oz Size)
  • 2 packages Yellow Jello (3 Oz Size)
  • 12 ounces, weight Cool Whip

Each package makes one layer. There are 8 layers in all, two of each color. There is a clear layer, meaning you can see through the jello and a milky layer that uses the milk.
Before you begin, here are a few pointers. The first layer takes the longest to set up—after that, the next layers firm up faster. You CAN mix up the next layer while the previous one is setting up, but be careful not to mix it too soon or it will set up before you are ready.
FOR EACH CLEAR LAYER:
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.
Add 1/2 cup of cold water. Stir and then pour into an 8×11 glass casserole dish. Place into the fridge until the jello is set.
FOR EACH MILKY LAYER:
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.
Add 1/2 cup of evaporated milk. Stir and then CAREFULLY pour into the 8×11 glass casserole dish on top of the previous layer. Place into the fridge until jello is set.
Alternate the layers so that the same colors are on top of each other. (Clear Green, Milky Green, Clear Red, Milky Red, Clear Orange, Milky Orange, Clear Yellow, Milky Yellow).
Top with Cool Whip.

Chicken Enchiladas


  • 3 pieces Large Boneless Chicken Breasts
  • 8 ounces, fluid Can Tomato Sauce
  • ¼ cups Green Onions, Chopped
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano
  • ½ teaspoons Cumin
  • 1-½ teaspoon Chili Powder
  • ¼ teaspoons Black Pepper
  • 10 pieces Corn Tortillas
  • 10 ounces, fluid Can Mild Enchilada Sauce (red)
  • 1 cup Shredded Cheddar Cheese
  • Oil (For Cooking Tortillas)
  • Lettuce (to Top)
  • Sour Cream (to Top)
  • Chopped Tomatoes (To Top)

Boil chicken breasts until fully cooked. Then shred with two forks.
While chicken is cooking, in a large bowl add the following ingredients and stir until well mixed:
Tomato sauce
Onion
Worcestershire sauce
Garlic powder
Oregano
Cumin
Chili Powder
Pepper
Add shredded chicken to the mixture.
In a skillet, pour a small amount of oil and cook tortilla shells on both sides. Only cook them for a short time on each side so the shell stays soft and doesn’t harden.
(Placing the shells on paper towels after they have cooked will get the excess grease off.)
Fill each shell with some chicken and roll. Place in a glass casserole dish. Repeat until all 10 shells are filled, rolled and in the casserole dish.
Pour enchilada sauce over the enchiladas and top with cheese.
Bake at 350 for 15 minutes.
Top with lettuce, tomatoes and sour cream and then gobble them up.
*To make these spicier, add more chili powder and use medium or hot enchilada sauce.