Mango Chicken Fajitas

This is a great recipe that you've got to try! This recipe makes a large batch, about 12-15 servings.

3 lbs. chicken breast, boiled

1 jar mango salsa (I used Newman's Own Mango Salsa, or you could use Chachie's Mango Peach Salsa (in Walmart's deli) or make your own with this recipe)

1 can black beans, rinsed & drained

1 T. taco seasoning

Place ingredients in a crockpot. Cook for 6 hours on low. Remove the chicken from the crockpot and shred. Return to crockpot and serve on tortillas. May add cheese and tomatos. Enjoy!

These freeze really well. 

Blueberry Syrup

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

I made blueberry waffles and it was very yummy. This is a great recipe, the oj really brings out the flavor. I'm going to also try this with other berries.

you need to make them

I made chicken enchiladas again today and they are so yummy, you need to make them. I just want everyone to know!

Brazilian Pork Chops

We have been trying out Brazilian food as we get ready to send Thomas on his mission. We love these spicy pork chops.

Brazilian Pork Chops

4-6 lean pork chops (about 1 lb)
2 T. olive oil
juice of 1 lemon
1-2 cloves garlic, peeled and minced
1 t. salt
1 t. black pepper
1 minced hot pepper

Wash pork chops in cool water and pat dry. Trim fat. Make a marinade with all the rest of the ingredients and mix well. Place pork chops in a glass baking dish. Thoroughly coat pork chops with marinade, pour remaining marinade over the pork chops and refrigerate for at least one hour. Cook on the grill or in a large skillet.

Wonderful Won Tons

Press the won ton wrappers into a mini muffin tin pan like so... Yummy!

I got this wonderful recipe from my aunt Janell, she's such a great cook, I love everything she makes. These are a really fun appetizers, and a winner with everyone!

2 c cooked, crumbled sausage
1 1/2 c. grated cheddar cheese
1 c. Hidden Valley Ranch Dressing (homemade Ranch makes them even better)
1 package fresh won ton wrappers (square or round, round are easier to work with)
1/2 c. diced red or green pepper
1 can sliced olives
Preheat oven to 350. Lightly grease a mini muffin tin and press wrapper in each cup. Bake 5 min. until golden brown. Remove from tins and place on baking sheet. Cook sausage and blot dry, or put in a collander and quickly run hot water over it, to remove grease. Combine all other ingredients. Fill baked won tons with sausage mixture. Bake 5 more minutes. Makes 4 to 5 dozen appetizers. Enjoy!

Biscuits

I made biscuits and gravy for dinner today and I usually just used a can of biscuits, but I forgot to buy some yesterday, so I made them from scratch. I will never buy them again, the biscuits I made are super easy and YUMMY! So much better! Try it, you will like them too!

I found the recipe at one of my favorite websites, All Recipes.

2 cups self-rising flour
1 cup heavy cream
In a large bowl, combine the flour and cream. Turn out onto a floured surface; knead for 5 minutes or until no longer sticky. On a floured surface, roll dough to a 1/2-in. thickness. Cut into 3-in. biscuits. Place on a greased baking sheet. Bake at 450 for 8 to 10 minutes.

Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

Uncooked Tortilla Shells...so much better

My mother-in-law introduced me to these uncooked tortilla shells. They are so much better than the already cooked tortillas! You can find them at Walmart or Smith's. All you have to do is cook them really quick on a frying pan, you'll never go back!

The BEST Chicken Enchiladas

These are the very best chicken enchiladas I have ever had. You have got to try these! I got the recipe from Get Off Your Butt and Bake, and just made a few changes.
2-3 boneless, skinless chicken breats, cooked and shedded or cubed
1/2 onion finely chopped
2 T. olive oil
1 t. garlic powder
salt and pepper to taste
1 can green chilis
2 cups sauce (recipe follows)
6 uncooked flour tortillas (Tortilla Land)
1 1/2-2 cups shredded cheddar cheese (depending on how cheesey you like it)
Preheat oven to 350. Heat olive oil in a skillet over medium heat. Add onion and cook for about 5 min. Add shredded chicken and stir. Ad salt, pepper, garlic powder, and green chilis. Remove from pan and set aside. Using the same pan, make the sauce.
SAUCE:
1/4 cup vegetable oil
1/4 cup flour
1/2 t. pepper
1 t. salt
1 t. garlic powder
1 t. cumin
1/2 t. dried oregano
1 t. chili powder (or more depending on how hot you like 'em)
2 cups chicken broth
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 min., constantly stirring and blending ingredients. Add chicken broth, mixing and stirring until the sauces thickens. Turn heat to low and let sauce simmer for 15 min.
Once the sauce is done, add 1/2 cup to the chicken mixture and stir.
Cook the uncooked tortillas in a skillet.
Spoon the chicken mixture into the tortilla shells, add a sprinkle of cheese, and roll-up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce. Cover with foil and bake 15-20 minutes. Then add the cheese and cook uncovered for 5 more minutes - just to melt the cheese.