Hawaiian Haystacks

I went to be with Phil, Bec, and the kids this week. We had the yummiest dinner on Tuesday night!

Hawaiian Haystacks

Main:
Shredded chicken (I lightly marinated the chicken in a homemade teryaki sauce- equal parts soy sauce and rice vinegar, 1 TBL Hoisen sauce, 1 TBL brown sugar, minced garlic... then I cooked it in the crock pot in a little chicken stalk)
Rice

Toppings:
Bell peppers
Tomatoes
Celery
Green onion
Pinapple
Mandrin oranges
Coconut
Chow mein noodles
Shredded cheese

Gravy:
Cream of chicken soup
Milk

Easy chicken wraps

Chicken wraps

Shane and I had wraps for dinner tonight. Super easy and healthy-

Spinach or whole grain tortilla wrap
Rotisserie chicken (you know, the already prepared chicken from the grocery store)
Chopped veggies: tomato, bell pepper, cucumber
Romaine lettuce
Shredded cheese
A little ranch dressing

Delish!

Honey Lime Enchiladas

Talking to Becca yesterday gave me motivation to start planning dinners again. Since Chloe was born, we have either had people over who made dinner for us, picked up take out, gone out, or the good ol' cereal for dinner. Last night I made enchiladas from a recipe Becca gave me. Here it is:

Honey Lime Enchiladas

Crock Pot-
2 chicken breasts
1/2 sauteed onion (you can leave this out if you want)
1 TBL chili powder
1 tsp minced garlic (2 cloves chopped)
1/2 cup broth (or 1/2 cup water + chicken bullion)

Marinate-
Shredded chicken mixture
5 TBL Honey
5 TBL lime juice (3 limes juiced)

Other ingredients-
Flour or corn tortillas
Shredded mexican cheese
Green enchilada sauce

Directions-
Cook the chicken crock pot mixture, 4 hours for thawed chicken, 6 hours for frozen chicken. Shred chicken mixture and keep the juices. Place chicken mixture into a ziploc with honey and lime juice. Marinate 30-40 minutes.

In a 9x13 pan, pour a little enchilada sauce on the bottom. Roll chicken mixture, shredded cheese into each tortilla. Line tortillas up. Pour enchilada sauce on top on tortillas. Sprinkle cheese on top. Place foil over the dish and bake.

Oven 350 degrees, 30 minutes. Take foil off for the last 10 minutes to crisp the top a bit.

-Mel, if you don't have a crock pot, just stick the chicken in a covered pot over the stove on low for an hour or two. Until it cooks all the way through and you can shred it.

What's cookin' good lookin'?

So a stroke of genius hit me the other day. Inspiration at its finest. I thought: I love the women in the Walker (and Gidley) family, I love their cooking, and I want everyone to share what they have been cooking lately! So that is what this blog is for; everyone post any new ideas or new dishes that they have created or found lately and everyone comment what they think and give feedback. Bon Apetite'!