So, in honor of Cinco de Mayo (late, I know, but just allow me my delusion) I am extremely pleased to announce
2009 Kasie and Jer Recipe Winners!
Thanks a ton to all of the people who entered my little contest - it was so much fun to eat all of your yummy recipes! I had mexican food for like a month straight! (Pure heaven). It was hard to choose, but here (in no particular order) are the winners!
Ashley Smith's Green Chicken Enchiladas!
I actually am not a huge enchilada fan . . . they always sound good, but then I take a couple bites and feel sick. THESE delicious beauties, on the other hand, I could NEVER get sick of! Yum Yum good! They are a little more work then the enchiladas I am use to, but SOOOOOO worth the effort! And the leftovers are yummy, too! Here is the recipe!
1 small to medium onion minced (I used yellow but you can use purple, too)
1 clove fresh garlic, minced
2 bell peppers (I picked a green and a yellow one because they made the salsa pretty!)
1 to 2 small jalapenos seeded and minced
1 Tbsp vinegar
1 Tbsp lime juice (I love lime, so I squeezed a whole lime in and added some of the zest, too!)
Cilantro 1/8 cup (I didn't have this so I used watercress instead!)
This all should go into a small sauce pan and be brought to a simmer just long enough to let the flavors mix but not to 'cook' then put the pan in a larger pan with water and ice in it to cool, stirring until the mix is chilled. This will stop the 'cooking' process, you can serve now or put in a container in the fridge for later.
1 cup canned pumpkin (I didn't have this, so I boiled some pumpkin then mashed it!)
1 cup brown sugar
1/3 cup applesauce
3 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp ground cloves
Dark chocolate chips (this wasn't in the receipe originally, but I just couldn't resist adding it! I used a small bag of extra dark chips - they are healthier and taste so yummy in the recipe!)
Pre-heat oven to 350 degrees. Mix together the pumpkin, sugar and applesauce.
In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.
Drop by spoonfuls onto a baking sheet. Bake for 13-15 minutes or until done.
Thanks a ton to all of the people who entered my little contest - it was so much fun to eat all of your yummy recipes! I had mexican food for like a month straight! (Pure heaven). It was hard to choose, but here (in no particular order) are the winners!
Ashley Smith's Green Chicken Enchiladas!
I actually am not a huge enchilada fan . . . they always sound good, but then I take a couple bites and feel sick. THESE delicious beauties, on the other hand, I could NEVER get sick of! Yum Yum good! They are a little more work then the enchiladas I am use to, but SOOOOOO worth the effort! And the leftovers are yummy, too! Here is the recipe!
Ingredients:
4-8 Chicken breasts boiled and shredded
1 cup grated cheese
3/4 cup chopped onion
tortillas
1/2 cup butter
1-2 cups chicken broth
1 small can chopped green chilis (I couldn't get this, so I just chopped up a mix of green chilis and green bell peppers)
1/3 cup flour
1 cup sour cream (Ashley doesn't use this, but I did!)
1 cup grated cheese
3/4 cup chopped onion
tortillas
1/2 cup butter
1-2 cups chicken broth
1 small can chopped green chilis (I couldn't get this, so I just chopped up a mix of green chilis and green bell peppers)
1/3 cup flour
1 cup sour cream (Ashley doesn't use this, but I did!)
Melt butter add flour and broth-stir- add sour cream and chilis -stir. heat tortillas in microwave and coat both sides with a little pam to prevent sticking. put 2 Tablespoons of sauce in each tortilla along with some onions, chicken and cheese. roll up and place in baking dish. When dish is full pour leftover sauce over enchiladas and sprinkle cheese on top. bake 350 for 30 minutes.
I like them best served with a pinto bean/salsa mix and tortilla chips on the side!
I like them best served with a pinto bean/salsa mix and tortilla chips on the side!
Jeff Payne's Homemade Salsa!
I am a salsa junky and this one really hits the spot! So easy and sooooo yummy! Best part, you can really play with it to make it however you want! Be warned - it makes a lot of salsa! Invite friends over before you make it!
1 can of diced tomatoes - fire roasted (I just used plain diced tomatoes)I am a salsa junky and this one really hits the spot! So easy and sooooo yummy! Best part, you can really play with it to make it however you want! Be warned - it makes a lot of salsa! Invite friends over before you make it!
Ingredients:
1 small to medium onion minced (I used yellow but you can use purple, too)
1 clove fresh garlic, minced
2 bell peppers (I picked a green and a yellow one because they made the salsa pretty!)
1 to 2 small jalapenos seeded and minced
1 Tbsp vinegar
1 Tbsp lime juice (I love lime, so I squeezed a whole lime in and added some of the zest, too!)
Cilantro 1/8 cup (I didn't have this so I used watercress instead!)
This all should go into a small sauce pan and be brought to a simmer just long enough to let the flavors mix but not to 'cook' then put the pan in a larger pan with water and ice in it to cool, stirring until the mix is chilled. This will stop the 'cooking' process, you can serve now or put in a container in the fridge for later.
Jeff Payne's Healthy Pumpkin Cookies!
These are to die for good - sooooo yummy. I love pumpkin cookies, but don't really like how squishy they are. This recipe is a good mix - it almost tastes like a mix between a pumpkin cookie and a no bake cookie! If you can get about 35 cookies out of the batch, then it works out to each cookie being only about 75 calories! Yum!
Ingredients:These are to die for good - sooooo yummy. I love pumpkin cookies, but don't really like how squishy they are. This recipe is a good mix - it almost tastes like a mix between a pumpkin cookie and a no bake cookie! If you can get about 35 cookies out of the batch, then it works out to each cookie being only about 75 calories! Yum!
1 cup canned pumpkin (I didn't have this, so I boiled some pumpkin then mashed it!)
1 cup brown sugar
1/3 cup applesauce
3 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp ground cloves
Dark chocolate chips (this wasn't in the receipe originally, but I just couldn't resist adding it! I used a small bag of extra dark chips - they are healthier and taste so yummy in the recipe!)
Pre-heat oven to 350 degrees. Mix together the pumpkin, sugar and applesauce.
In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.
Drop by spoonfuls onto a baking sheet. Bake for 13-15 minutes or until done.
Congrats winners!
I hope you all enjoy these yummy recipes - they really were all so good, it was hard to choose! Ashley, I need your address (e-mail me?) so that I can send you your prize from Australia!
I love you all and will post pictures soon! Happy cooking!
I hope you all enjoy these yummy recipes - they really were all so good, it was hard to choose! Ashley, I need your address (e-mail me?) so that I can send you your prize from Australia!
I love you all and will post pictures soon! Happy cooking!
5 comments:
WOO HOO!!! lol. If you want and shipping to Canada is to much you can take it to Utah and I will get it next time I am down other wise leave your e-mail address on my blog and I will email you my new address (moving this week eeeeee.) xoxox lady
Oh good, I'll have to use some of these! When I get married of course...no need to cook before I have to.
OOOh I can't wait to try the green enchiladas!! Yummy!
And I will gladly accept ashley's prize, Georgia is much cheaper to ship to than Canada!!
ooo what do you think of the host? I LOVED it. you should read hunger games when you are done it is pretty good to.
no fair!!! what about my recipe for great mexican food?.....come home and i will take you to costa vida!!!!! that's the best recipe
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