Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Marshmallow Popcorn

My cousin shared this on her blog. It is so good.

This is the most amazing marshmallow popcorn. It is sticky, gooey goodness in a bowl.

Here is the recipe:

1 cube butter (I KNOW! a WHOLE cube!)

1/4 cup Karo Syrup

3/4 cup sugar

1 tsp vanilla

10 oz bag of mini marshmallows

food coloring (optional)

Popcorn (I use two bags of microwave popcorn, but I think you could easily add another bag)

Pop popcorn to fill large bowl. Add marshmallows and mix well.

Melt butter in large sauce pan. Add sugar and Karo syrup. Bring to a rapid boil for one minute. Add food coloring if desired. Pour over popcorn and marshmallows. Stir well until popcorn is coated and marshmallows are melting. Enjoy!

Key Lime Bars

A few years ago my roommate and I decided to try different Lime flavored things and we came across this recipe. I thought it would be appropriate for St Patrick's Day. Give them a try and let me know what you think.

Key Lime Bars
Ingredients:
• Bottom Layer:
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter or margarine
.
• Top Layer:
• 2 eggs
• 2 Tablespoons fresh lime juice (approximately 1 large lime)
• 1/2 teaspoon grated lime zest (optional)
• 1 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 4 to 5 drops green food coloring
Preparation:
For the Bottom:
Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8x8-inch pan. Bake at 325 degrees for 20-25 minutes or until lightly browned. While the crust is baking prepare the topping layer.

For the Topping:
In a mixing bowl, slightly beat the eggs. Add the lime juice, zest, sugar, flour, and food coloring. Mix well and pour the mixture over the hot baked crust. Bake for 20-25 minutes at 325 degrees. Remove from the oven and sprinkle with powdered sugar. Cool and cut into small squares.

Yield: 8 to 12 servings

Note: Recipe can be doubled and made in a 9 x 13-inch baking dish.

Macaroni Grill Chicken Toscana Soup

This is probably one of the best soups I have ever made.

Ingredients Makes 4 servings

• olive oil
• 1 chopped onion
• 2 teaspoon chopped garlic
• 2 cup chicken broth
• 2 cup cooked chicken, preferably roasted
• 1/2 Package Italian Sausage- cooked
• 1/2 lb Bacon- cooked
• 4 ripe tomato, chopped
• 8 ounces packaged gnocchi, cut in half
• 1 1/2 cup cream or half-and-half
• 1 cup fresh baby spinach leaves
• 8 tablespoons parmesan cheese
• Fresh basil

Cook the onions and garlic in olive oil for about 5 minutes, or until onion becomes soft and transparent and garlic becomes golden. Be careful not to burn the garlic or it will taste bitter.

Add chicken broth. Turn up heat and let it come to a boil. After the broth starts boiling, add the precooked chicken, gnocchi, and chopped tomato. Turn down to a simmer. Simmer for about 5 minutes.

Next, add the cream. Add spinach last. Stir spinach until it wilts. Remove from heat.

After putting the Chicken Toscana soup into individual bowls, sprinkle with generous amounts of Parmesan cheese and a little basil.