Yummy Chicken Marinade!

I got this recipe from Shane's family and I loved it, so I had to share...

Chicken Marinade

1 cup Sprite (I used a little more so it would cover all my chicken in a bowl)
1 TBS Salt
1 TBS Pepper
2 tsp Garlic Powder
1 TBS Oregano
2 TBS Lemon Juice
1/4 cup Olive Oil

I cut my chicken into strips and let it sit in this marinade all day or overnight. Pull it out and BBQ when you're ready... super easy and very juicy and tender!

New Recipes!

I'm always looking for zuccini recipes in the fall when I have a ton from my garden. This one is yummy, I just tried it tonight...

Calabacita Chicken Stew
I got this recipe from my Pillsbury Bake off cookbook, it makes a lot, so I downsized it a little...

Olive Oil
1 lb. Boneless skinless chicken breast, cubed, uncooked
1 medium zuccini
1/4 cup chopped onion
1 can of corn (I prefer frozen, add as much as you want)
1 can diced tomatoes with green peppers and onion, undrained ( I just used 2 fresh tomatoes, diced and peeled, and a little bit of fresh green pepper, I added a little salsa for some juice too)
1 can chopped green chilies (I didn't use the whole can because I'm only making it for 2)
Garlic Powder
Ground Cumin
Salt & Pepper
Fresh cilantro

Cook chicken in olive oil until no longer pink. Add it to a pot with all the other ingredients except the cilantro. Heat to boiling, reduce heat to medium-low and simmer covered 15-20 min. or until zuccini is tender. Stir in the cilantro, cook 3 min. longer stirring occasionally.

Super EASY, I had all the ingredients, and super good!

This next one looks DELICIOUS in the picture in my cookbook, but I haven't tried it yet. Shane isn't really a dessert kind of guy, so I have to make it when I know other people will eat it. If anyone tries it, let me know how it is!

Cherry Cream Crunch

Base and Topping
1 cup flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Dash Salt
1/2 cup butter/margarine softened
1 tsp vanilla
1 cup coconut
1/2 cup quick cooking oats
1/2 cup chopped walnuts

Filling
1 can sweetened condensed milk (14 oz)
1 TBS grated lemon peel
1/4 cup lemon juice
Dash salt
2 eggs, slightly beaten
1 can cherry or blueberry pie filling

Heat oven to 425 F. In a large bowl combine flour, brown sugar, cinnamon, dash salt, butter, and vanilla until crumbly. Stir in coconut, oats, and walnuts. Press 2 1/2 cups of the crumb mixture into the bottom of an ungreased 9 x 13 inch glass dish; reserve the rest of the mixture for topping. Bake 12 min. or until light golden brown. Meanwhile, in another bowl mix all the filling ingredients except the pie filling. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over the condensed milk mixture. Sprinke the rest of the crumb topping over top. Bake 15-18 min. longer or until the top is golden brown. Cool 30 min. Refrigerate at least 2 hours before serving.

Honey Lime Chicken Enchiladas

This is YUMMY! I got it from Cole - it's one of his friend's secret family recipes!

6 TBS honey
5 TBS lime juice (1 large lime)
1 TBS chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb monterey jack cheese, shredded
1 lb Hatch's green enchilada sauce
1/2 cup Heavy cream

Mix the first 4 ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with the chicken and cheese, saving about 1 cup of cheese to sprinkle on top of the 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 for 30 minutes or until brown and crispy on top. Enjoy!

P. S. If you don't have time to cook them in the oven, just whip up the chicken marinade and fill your tortillas then top with the enchilada sauce and cream mixture and cheese - It's still pretty great!

Lemon Raspberry Muffins

These muffins are super easy and delicious, so I thought I'd share the recipe!

2 cups flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425. Place paper baking cups in your muffin tin (makes 12).
In a large bowl, mix flour, sugar, baking powder, and salt. In small bowl, mix half-and-half, oil, lemon extract, and eggs. Add to dry ingredients; stir just until moistened. Carefully fold in raspberries. Divide batter evenly among muffin cups. Bake 18-23 min. or until golden brown. Enjoy!