Avocado Salad Wrap

Can I food-blog about something I didn't make myself?

This avocado salad wrap from Publix was SO GOOD I couldn't not photograph and share all over the 'gram. I'm in love. It was so tasty, especially with the sweet chili sauce it came with.

Thai Enchiladas

This version of a recipe for Thai Enchiladas was so good, I had to write down the recipe.  I memorized a recipe by reading it over a bunch of times and bought all of the ingredients. I altered it quite a bit, so.. I won't leak my original recipe (hint: on my Pinterest foodie page). But this is now one of my favorite recipes. I'm definitely, definitely going to be making this again! YUMMY!

Ingredients:

-tortillas
-4 chicken breasts
-carrots, 1-2 shredded
-1/2 cup corn kernels (frozen)
-green enchilada sauce
-coconut milk
-garnish: chopped jalapeños, crushed peanuts, and cilantro

Get your chicken boiling, turn down to low and simmer for about 19-20 min.

When cool, shred the chicken, using your hands, or a fork and knife, to tear it apart.

Meanwhile, make your sauce. Stir 1 tbsp. coconut milk into a can of green enchilada sauce, add shredded carrots and corn. Stir in the shredded chicken. Heat until all throughly warm. Add chopped cilantro if desired.

Put the filling into restaurant style/size tortillas.  Or any kind of tortillas, but we like them big.

Cover enchiladas with about 1/2 of a can of lite coconut milk.

Cook in a 350 oven for about 30 minutes or until piping hot.

Serve with sour cream and spicy salsa and garnish with peanuts, cilantro, and jalepeno.

To make them more spicy: add red sauce to coconut milk, or use medium-hot enchilada sauce.

Company Chicken

Company Chicken

This is so, so yummy. one of my favorite things to serve my family, but even better to share with guests.  I found this in a favorite cookbook years ago, and I have made it many times and many different ways!

1 lb boneless chicken breasts

1 can cream of mushroom or chicken soup + 3/4 c. milk

diced onion or green onion

bacon bits or salami bits (optional)

Bake on 275 for 3 hours. Or use a slow cooker

Serve with sweet peas and sister shubert rolls

or over rice or egg noodles with fruit salad or raw celery and carrots or a salad

Brownie sundae or apple crisp for dessert.

What to do with your leftovers~  Chicken and Rice Casserole- Very good!

Make 3/4 c. rice and roux with cheddar cheese

Mix into leftover rice, stir with peas and chicken

Top with cheddar, crackers, and melted butter/parmesan

Serve with leftover rolls.

Snickerdoodles

ingredients:

1 1/2

cups sugar

1 c. butter

2

eggs (or 1/2 c. milk)

2 3/4

cups Gold Medal™ all-purpose or unbleached flour

2

teaspoons cream of tartar

1

teaspoon baking soda

1/4

teaspoon salt

1/4

cup sugar

2 tsp. cinnamon

• 1 Heat oven to 400ºF. 
• 2 Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 
• 3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Press down for bigger cookies.
• 4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. 

adapted from: this recipe