Michelle's Imitation Bajio Sweet Rice

I served this with Michelle's enchiladas—it was heaven. I love this rice!

INGREDIENTS:
1 tablespoon cooking oil (not olive oil)
1/2 white onion, chopped
1/2 bunch fresh cilantro, chopped-no big stems
1 and 1/3 cup white rice
1/4 cup sugar
3 cups chicken broth

DIRECTIONS:

1. Add oil to large skillet and warm on medium high.
2. Saute onion until translucent
3. Add cilantro. Saute a minute more.
4. Add rice cooking till light brown but not burned.
5. In a separate pot, take the chicken broth and add sugar, stirring and warming until the sugar dissolves.
6. Stir broth sugar mixture into the rice. Bring to a boil. Cover and reduce heat to medium-low for 25-35 minutes.
7. Fluff with a fork before serving.

Michelle's "Not Your Mother's" Enchiladas

Hands down, this is the best enchilada recipe I've ever had. It's my new favorite recipe. If you like sweet and spicy, you'll love these. Thank you Michelle, for sharing!

INGREDIENTS:

CHICKEN MARINADE
2-3 boneless skinless breasts, cooked and shredded (I cooked mine in 6 cups of water, with 1 chopped onion and 4-6 cloves of garlic, 1 and 1/2 teaspoons of salt, and 1/4 teaspoons fresh ground pepper. After the water came to a boil, I covered the pot and let it simmer on medium-low for 1-2 hours until it was tender. Then, I drained the chicken and when it was cool enough to handle, I shredded it. I did this the night before, and stuck it in the fridge sitting in some of the juices in a covered container.)
6 tablespoons of honey
5 tablespoons fresh lime juice (roughly the juice of 2 large limes or 3 small limes)
1 tablespoon chili powder
1 teaspoon garlic powder

REMAINING INGREDIENTS
flour tortillas (I used the taco size)
2 lbs mexican blend shredded cheese (I used a combination of shredded Monterey Jack and Cheddar cheese)
1 lg can green chili enchilada sauce
1 cup sour cream
1/2 cup whole milk or heavy cream

DIRECTIONS:

1. Combine chicken marinade ingredients, place in a ziploc bag or covered container and let marinade for 1/2 hour to 3 hours (but at least 1/2 hour).
2. In a small saucepan, whisk together green chili enchilada sauce with sour cream and milk/heavy cream on medium. Stir until combined. Remove from heat.
   
3. Pour 1/2 cup sauce in bottom of pan
4. Warm flour tortillas 6 at a time in damp paper towels in your microwave for 45 seconds. This makes them easier to roll.
   
5. Place cheese, chicken and sauce in each tortilla. Roll tightly and place seam side down in 9X13 casserole dish (this may fill another 9X9 pan-it makes a lot). Fill your pan(s) then pour remaining sauce (reserving some to serve on the side later) over the enchiladas. Place remaining cheese on top.
6. Bake on 350 for 25 minutes.
7. Serve with sweet rice.
   

Lazy Lasagna

This post is for my most favorite and faithful follower, my husband, Devlin. When I asked him what he wanted to eat while I was visiting my sister, he answered Lazy Lasagna! Of course he would pick a dairy infested meal when our allergic son was vacationing with me :-). Enjoy every minute of it babe!

INGREDIENTS:
1 lb rigatoni noodles

1 garlic clove
1/2 cup minced onion
1 lb hamburger or sausage

1 can spaghetti sauce (can add 3 Tbsp sugar if desired)
1 cup sour cream
1 cup cottage cheese
2 1/2 cups grated cheddar cheese (set aside 1/2 cup) I usually grate more! I like a lot of cheese!
1/2 cup parmesan cheese

DIRECTIONS:

1. Cook noodles, set aside
   
2. In a large skillet, cook hamburger with garlic and onion. Season with salt, pepper, and a generous amount of Italian seasoning
3. Add sauce, sour cream, and cottage cheese.
   
4. Pour meat sauce, and remaining ingredients (except 1/2 cup cheddar cheese) in a large bowl. Mix ingredients with a large spatula or wooden spoon until combined
   
5. Spread into a 9X13 casserole dish
6. Sprinkle remaining cheese on top
7. Bake uncovered at 350 for 1/2 hour or until bubbly
   

Cheree's Corn Bread

I used to make corn bread by combining 1 Jiffy Corn Muffin mix with 1 Jiffy Yellow Cake mix. And let me tell you--that is delicious! Because of my son's allergies, I thought I'd come up with my own version. This version works with eggs and milk. I just substitute the eggs with my egg substitute and goat milk. When I made this for a Thanksgiving party we had for pre-school age kids, the mother's oohed and ahhed! All of them asked for the recipe! (And that was the one they tasted with the egg substitute and goat milk!) Honestly, whichever way you make it it tastes the same!

INGREDIENTS:
6 tbsp margarine
3/4 cup sugar
2 eggs (may use EnerG Egg Replacer)
3/4-1 cup milk (may use goat milk)
1 cup flour
1/2 cup corn meal
2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla

DIRECTIONS:

1. Mix dry ingredients together, set aside.
   
2. In a separate bowl, cream together margarine and sugar.
   
3. Add eggs, milk and vanilla. Mix until combined.
   
4. Add dry ingredients to milk and egg mixture. Mix for 2 minutes on medium speed.
5. In a 8X8 greased and floured pan, pour mixture.
6. Bake in a 350 oven for 25-30 minutes or until a toothpick comes out clean.
   

Whole Wheat Bread by Maxine Meyers

I got this recipe from my sister-in-law, Angela. In Maxine's words, "This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end."

To start...

* 3 Tablespoons yeast
* 4 cups warm water
* 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

* 1/2 cup butter or vegetable oil
* 2/3 cup honey or molasses
* 3 teaspoons salt
* 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiny crust. Recipe makes 4 loaves.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.