Honey Chipotle Chicken Enchiladas


It’s been such an overwhelmingly busy winter and dinners have been a sore spot. I know my family could eat the same thing over and over again, but I needed to switch things up a bit while still catering to everyone’s likes. I wanted to find something easy to make, that yielded enough for leftovers, and was a treat from our regular menu. This Honey Chipotle Chicken hit the spot.

My husband likes heat, but I’m not too crazy about it. I also don’t like to serve the kids anything too hot, but this chicken had the right balance of sweet and spicy. My one year old son gobbled it up and didn’t think twice. My almost 5 year old had to be convinced to eat the enchilada, but the chicken itself was fine for her. I always have a serving of sour cream at the ready to cool things down but I didn’t need it for these enchiladas. The best part about making the giant batch of chicken in the slow cooker was that we had enough enchiladas to serve for two nights and I tossed the rest of the chicken and sauce in the freezer. I can make enchiladas again, or make some delicious nachos, taco, or sandwiches in the near future. This recipe is a win no matter how you look at it!


Honey Chipotle Chicken Enchiladas


  • 3lbs boneless, skinless chicken breast
  • 7 oz can chipotles in adobo sauce
  • 3/4 cup honey
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • Worcestershire sauce
  • Black pepper
  • 3 Tbsp cornstarch
  • 12 tortillas
  • 4 oz grated Monterrey Jack cheese
  • Cilantro

Place chicken in a large crockpot.

In a blender, add the chipotles, honey, onion, garlic, Worcestershire sauce, and black pepper. Fill the empty can from the chipotles with water and add to the blender as well. Blend for about 20 seconds until you have a smooth, pourable sauce.

Add the sauce to the crockpot and cook on low for 4 to 5 hours, or until chicken is done.

Remove the chicken and shred. Cover and set aside.

Skim the fat from the top of the sauce in the crock pot. Transfer the remaining liquid into a sauce pan and cook on medium high heat. Remove 1/2 cup of the sauce and whisk with cornstarch. Add the thickened sauce back into the sauce pan and stir. Continue to cook until the sauce boils and has thickened.

Pre-heat oven to 375 F.

Toss about 1/2 cup of the sauce with the chicken to moisten.

Pour 1/2 cup of sauce into the bottom of the a baking dish.

Place chicken and a small amount of cheese into each tortilla and wrap, place each enchilada into the baking dish seam down. Once you’ve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.

Bake for 15 minutes, until browned and the cheese has melted.

Top with cilantro and serve warm.

Served with cilantro rice as shown in photo

Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!

Source: Confections of a Foodie Bride

Roasted Mushroom Medley


No one in my family likes mushrooms. I wont rule out the little ones yet though. When I have a steak, I have to have some mushrooms sauteed in butter and I’ll usually make a small batch for myself. If I have company that also likes mushrooms, I like to make these. These are so good and so easy. You can serve these with anything, you can even leave off the balsamic vinegar and they are quite lovely on their own. Roasting the mushrooms brings out their earthiness and the aromatic herbs just make them perfect.

I usually have some leftover so I’ll refrigerate them and then toss them in a pasta sauce the next next night. If you come up with any other good ways to incorporate them, let me know! I love roasting these because my house smells amazing when I do!

Roasted Mushroom Medley


  • 2 lbs mixed fresh mushrooms
  • 2 garlic cloves, chopped
  • 1/2 cup olive oil
  • Salt & pepper
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 1 tsp Balsamic Vinegar

Pre-heat oven to 350F.

Wipe mushrooms with a clean, damp cloth and trim very bottom of stems.

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs, and seasonings in an 11-x-9 casserole dish. Add mushrooms and toss to coat.

Bake for 30 to 40 minutes, or until cooked through.

Remove from the heat and drizzle with balsamic vinegar.

Source: Italian Food Forever



Easy Sushi Rice


Back in college I tried sushi and fell in love. While I don’t eat anything too adventurous, I’ve grown to eat more and more. The problem is between marrying someone who dislikes seafood, being pregnant twice, and having kids that can’t or wont eat it, my opportunities to eat sushi have dwindled. I’ve thought about making it at home, but I always figured it would be too much of a hassle to prepare for just myself. So, I leave it for a special treat that I get maybe once every couple of years. Kind of sad, huh?


Well, SushiQuik contacted me and asked if I’d like to try their very easy SushiQuik kit. I jumped at the chance. The kit looked pretty painless and it was time I gave making sushi at home a go. The first time I prepared some I got everything I figured my daughter would also eat. She loves cucumbers, carrots, and shrimp and I added some avocado in there as well. I prepared the first roll and it was pretty easy and the results were good. My roll was tight, but not perfect. The second time I let my four year old daughter give it a go. She did everything from spreading the rice and placing the ingredients. I helped roll the mat and the cutting. Her rolls came out perfect! It’s so easy a kid can do it, and sometimes even better than an adult. Don’t worry, I went back and did another and mine was perfect as well.

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We will definitely be making more sushi in our future and wont be saving it for special occasions. I love the idea of being able to whip some up at a moments notice and playing around with different ingredients. While my daughter couldn’t get behind the nori, even after I told her she may become a mermaid if she ate seaweed, I know that the more exposure she has to it the chances are that I can have someone who will eventually eat sushi with me! Plus, she had so much fun making it that soon I’ll have her preparing it while I do the cleaning!


Making sushi is pretty east, just use ingredients that you already like. As I mentioned, we went simple with matchstick sliced cucumbers, carrots, avocado, and cooked shrimp. I skipped the wasbi and pickled ginger since I don’t care for it anyways. Then, pour a little soy sauce in a dish, dip, and enjoy! Below is a very easy recipe for sushi rice. It made enough to make 5 rolls, with a little extra.

SushiQuik provided the SushiQuik kit for my use, but as always the opinions expressed here are solely my own.


Easy Sushi Rice


  • 2 cups sushi rice
  • 3 cups water
  • 1/2 cup rice vinegar
  • 1 Tbsp vegetable oil
  • 1/4 cup granulated sugar
  • 1 tsp salt

Rinse rice in a strainer until the water runs clear.

Add rice and water into a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Rice should be tender and the water should be absorbed. Cool until cool enough to handle.

Meanwhile, in a small saucepan, combine he rice vinegar, oil, sugar, and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Source: SushiQuik


Chicken & White Bean Chili


We’ve been clear sailing this winter so far with snow storms so naturally, just shy of a week before we leave for vacation we are going to get hit with a few storms. A blizzard tomorrow, no less. So, in honor of crazy cold weather, lots of snow, and the Super Bowl coming up, I wanted to share this awesome chili with you. We love it because it’s a little different than the normal, ground beef, chili. It packs a punch, is hearty and comforting, but it’s actually pretty healthy! Yup, low carb and gluten free. So, I can feel like I’m indulging with a warm bowl of chili and not feel guilty when I got for an extra handful of tortilla chips!

Keep warm and enjoy the game everyone!

Chicken & White Bean Chili


  • 4 boneless, skinless chicken breasts
  • 4 tsp vegetable or olive oil, divided
  • 1 onion, chopped
  • 1 tsp. minced garlic
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1/2 – 1 tsp. ground cayenne pepper
  •  7 oz. diced green Anaheim chiles
  • 4 cups chicken stock or canned chicken broth
  • 2 cans (15 oz.)  cannellini beans
  • 1 tsp. chicken flavor base

Heat 2 teaspoons of oil in a non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Set aside to cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they’re softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more. Add the ground cumin, oregano, and ground cayenne pepper and saute for 1 to 2 minutes.

Add green chilies, beans, chicken stock, and chicken flavor base and let simmer for 30 minutes. While the chili simmers, shred the chicken into bite-sized pieces. after the chili has simmer for 30 minutes, add the chicken and simmer 10 to 15 minutes more.

Serves 6

Slightly Adapted from:  Kalyn’s Kitchen