Month: October 2020

Garlic Honey Lime Shrimp

Posted in Dinner

With inspiration from Rasa Malaysia.

Ingredients:

  • 1 lb shelled and deveined shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • chopped parsley

Instructions:

  1. Rinse the shrimp with cold water. Drained and set aside.
  2. Heat up a skillet, and add the olive oil and butter. Add the garlic and saute until they turn slightly brown. Stir in the shrimp and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

Easy Chicken Enchiladas

Posted in Dinner

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1 pack small tortillas
  • 2 cans (or 1 bottle) of enchilada sauce
  • 4 oz cream cheese, softened
  • 1 8 oz bag of shredded cheese, divided into two equal portions
  • 1 small onion diced finely (optional)
  • Toppings of your choice: sour cream, salsa, guacamole, lettuce

Instructions:

  1. Put your shredded chicken in a mixing bowl with onion, ⅓ of the enchilada sauce, and half of the shredded cheese. Mix well.
  2. Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer.
  3. Spread approximately 1 tsp of cream cheese onto a tortilla.
  4. Fill to desired amount with chicken mixture.
  5. Roll tortilla.
  6. Place in baking dish with the seam down so it does not unroll.
  7. Repeat with tortillas until chicken mixture is gone.
  8. Arrange as needed to fill the baking dish.
  9. Cover with remaining enchilada sauce and top with remaining shredded cheese.
  10. Bake at 350 for 30-45 minutes, or until cheese is melted.