Our Recipes

Chicken Enchiladas

3 c. cooked, cubed chicken
2 c. shredded cheddar cheese, divided
1/4 t. chili powder
10 tortillas
Sauce ingredients:
1 c. chopped onion
1/4 c. butter
1/4 c. flour
2 1/4 c. chicken broth
1 c. sour cream or plain yogurt
Salt to taste

Cook onion in butter until tender. Mix in flour. Add broth and whisk well. Cook until thick. Remove from heat; stir in sour cream. In a bowl, mix chicken, 1 c. cheese, chili powder and 1 c. of sauce. Fill tortillas with chicken mixture, using approx. 1/3-1/2 c. filling per tortilla. Roll up and put into greased 9x13 pan. Pour remaining sauce over the top and sprinkle with remaining cup of cheese. Bake at 350 for 25 min.

*These freeze great!*

Roasted Chicken

3-4 lb. whole chicken
stuffing ingredients (apple, onion, lemon, garlic, carrot)
2-3 T. oil
1 T. salt
1 t. pepper
Fresh herbs (sage, rosemary, thyme) or 1 t. each of dried thyme, rosemary & rubbed sage

Pick herbs from stem, then chop finely. Toss herbs in a bowl and add salt & pepper. Stir in oil. Slightly chop/mash aromatics. Stuff inside chicken. Pat chicken dry. Rub spice mixture all over chicken. Bake, uncovered, at 450 for 1 hour & 15 minutes. Once chicken is roasted (check temp.), let sit for 10-15 min. to allow the juices to redistribute to the right places.

*This is some of the best chicken. Our family loves it!*

Fajitas

3 T. oil
1 lb. chicken or steak, cut into thin strips
2 minced garlic cloves
1 1/2 t. cumin powder
1/2 t. oregano flakes
1/2 t. salt
1/4 t. black pepper
2 T. lime or lemon juice
1 large pepper, cut into strips
1 large onion, sliced
1/2 c. water for steam

In 12" skillet, fry together chicken, garlic, cumin, oregano, salt, pepper and lime juice in oil until chicken is done. Add pepper, onion, & water. Put lid on and steam until veggies are steamed crisp/tender (water should all be gone). Serve with salsa and sour cream on warmed tortillas or pita pockets.

*These are extra special with fresh garden peppers!*

Turkey Brine

3 c. apple juice or apple cider
2 gallons water
4 T. fresh rosemary leaves
5 cloves garlic, minced
1 1/2 c. Kosher salt
2 c. brown sugar
3 T. peppercorns
5 whole bay leaves
Peel of 3 large organic oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate 16-24 hours. When ready to roast, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in water for 15 minutes to remove excess salt from the outside. Discard brine. Remove turkey from water, pat dry and cook according to your normal roasting method. We really like this roasting method.

*This recipe is one of our absolute favorite recipes for turkey!*

Basil Cream Chicken

1/4 c. milk
1/4 c. bread crumbs
1 lb. boneless, skinless chicken breasts
3 T. butter
1/2 c. chicken broth
1 c. cream
1/2 c. parmesan cheese
1/4 c. chopped fresh basil (or 1 T. dry basil)
1/8 t. ground black pepper

Place milk & bread crumbs in separate bowls. Flatten chicken breasts before dipping in milk and crumbs. Fry on medium heat until done or bake at 350 until done. In a skillet, bring chicken broth to a boil. Stir in cream; boil, then reduce heat. Add cheese, basil, and black pepper. Simmer and stir until heated through. To serve, place chicken on a bed of brown rice and pour sauce over.

*Our family really enjoys this!*