Chicken Enchiladas

These are super easy and tasty. I love them.

Chicken Enchiladas
1 can cream of chicken soup
1/2 c sour cream
dash of each: chili powder, garlic salt, onion powder, pepper
1/2 tsp parsley
1 can refried beans
1 can (4oz) green chiles
3 Tbs salsa de chile fresca
1/2 c chopped onion
1 c shredded cheese, plus 1 c
2-3 c shredded chicken
15-20 white corn or flour tortillas
Sauce:
1 c sour cream
remainder of salsa de chile fresca
1 Tbs milk
dash each of onion powder chili powder, garlic salt

1. In a large bowl, combine the soup, sour cream, seasonings, beans, chiles, salsa, onion, cheese, and chicken and stir until combined.

2. Place a small amount on the middle of tortilla, roll it up, and place it a sprayed pan. Continue this process until all of the chicken mixture is gone.

3. Combine the sour cream, salsa, milk and seasonings to form the sauce, and pour it over the enchiladas. Sprinkle with the remaining cheese.

4. Cover, and bake at 350 for 25 minutes, then take the foil off and bake an additional 10-15 minutes, or until cheese is bubbly.

5. Top with sour cream, tomatoes, and any other tastees you want and enjoy!

Easy Summer Salad with Strawberries

A lot of my favorite food blogs are authored by people who blog full time as a job, so they have a lot of time for cooking. For me, and I’m sure many others, blogging is a hobby that comes after work, after school, and sometimes after homework, so I don’t have that luxury of time when cooking.

I’ve seen lots of summery salads, but a lot of them involve making your own dressing and a lot of other time consuming tasks. I still wanted a salad, so I made my own.

I love strawberries in salad. There’s just such a freshness about it, plus I love the pop of flavor that it adds. This salad can be made with either chicken or shrimp. I had shrimp, hubby had chicken. Both were pretty tasty.

Easy Summer Salad with Strawberries 

1 head of romaine, washed and chopped

1 c baby spinach

1/4 chopped red onion

1 c strawberries, chopped

a handful of candied almonds

Raspberry Vinaigrette (I used Ken’s Raspberry Walnut Vinaigrette)

1-2 chicken breasts, or 8-10 pieces of shrimp(for 2 people)

Here’s the time consuming part:  pour some of the vinaigrette over the chicken/shrimp and let it marinade for a while. This could be anywhere from overnight to just a couple minutes.

1. Throw your chicken/shrimp on the grill, and in the meantime, chop up your lettuce, and lightly toss it with the spinach, onions, and strawberries.

2. Separate onto plates. Once plated, top with grilled chicken/shrimp pieces and sprinkle with candied nuts and some dressing. I used a half a cap of dressing for my salad, and I felt satisfied. You might want more. Salad dressing is a very personal thing. ANYWAYS. That’s it! Easy enough, right?

Faves: Week 8

I starred some pretty awesome things this week! Check it out:

Food/Cooking
Spicy Chocolate Cayenne Truffle Brownies from Simply Scratch
The Best Salsa Fresca from Can You Stay for Dinner?
Everything Bagels from BrownEyedBaker
Light Up the Grill from Design Crush
Five Easy Dinners for Tonight from Eat, Live, Run
Thousand Island Dressing from Evil Chef Mom
Brown Sugar Butter Roasted Chicken from How Sweet It Is
Key Lime Donuts from Edible Perspective
Pam’s Day of Deliciousness from The Pioneer Woman Cooks
Vietnamese Spring Rolls from Triple Max Tons
Greek it Up from Zesty Cook
Corn Dog Muffins from A Cook’s Quest
Strawberry Chocolate Covered Cheesecake from cookies and cups
Ice Cream Desserts from Picky Palate
Butter Pecan French Toast with Caramel Sauce and Bacon Sprinkles from Buns in My Oven
Chocolate Chip Cookie Dough Brownies from BrownEyedBaker
Walnut Potato Rolls with Honey Butter from Eat, Live, Run
Soy-Ginger-Lime Grilled Turkey Tenderloins from Simply Scratch
Whole Wheat Personal Pan Fruit Pizza with Cinnamon Sugared Crust from How Sweet It Is

Party Planning
Preppy Pink Polka Dot “Crabby” Birthday from Hostess with the Mostess

DIY
40 Homemade Christmas Gifts for Men from Tip Junkie

Fashion/Accessories
Diaper Bags from ink lemonade

Don’t all those recipes sound amazing??? I’m starving now.

Hello blog readers!
I now have a Facebook page for my blog:
http://www.facebook.com/pages/Wife-or-Something-Like-It/188476494546611

Go look! You know you want to!

Sweet Pork

I don’t know about anyone else in the world, but I absolutely adore sweet pork, especially from Cafe Rio and Cafe Mexicali. Both favorites. It’s always such a treat to get anything with sweet pork, because I’m not lucky enough to have either of those restaurants in the town I live in.

Last week, we had a super busy day, and neither one of us was going to be home until 7 or 8 that night, so we needed something that would be quick to eat. We had a frozen pork roast, and I had been craving sweet pork, so naturally, that’s what we made.

I used this recipe with a few more random spices thrown in and some extra brown sugar. I topped it with Spanish rice, black beans, lettuce, tomatoes, red onions, cilantro, and fresh squeezed lime juice. If you make these, you CANNOT leave out the lime juice. Seriously, it made the entire taco. We put ours on corn tortillas, and it was so so so so so good. I think it was the best dinner I’ve made in a long time, and the best part was that it wasn’t even all me! All I did was the pork.

Anyways, you should make this. All your wildest dreams will come true. Unless you’re vegetarian, in which case I’m sure you’ll have nightmares.

Raspberry Cinnamon Rolls

Since I’m taking a break from my elimination diet(you can read about that here, here, here, and here)   while I finish up finals, I decided to make something really unhealthy. Naturally. And I’ve been getting death threats on Facebook(not really) for my lack of recipe posts. So, here you go!

Raspberry Cinnamon Rolls
adapted from the Worldwide Ward Cookbook p 56

dough
1/2 c shortening
1/2 c margarine
3/4 c sugar
2 c hot water
2 Tbsp yeast
1 3/4 tsp salt
2 eggs, lightly beaten
1 tsp. baking powder
6 1/2 c flour

filling
1/4 c butter, softened(not margarine)
1 c sugar
3/4 brown sugar, packed
2-3 Tbsp cinnamon
1 small container raspberries

glaze
1/4 c butter, softened
3-4 c powdered sugar
1 tsp vanilla
milk
1 small container raspberries

1. Heat shortening, margarine, 3/4 c sugar, and water until shortening and margarine are melted. Cool to room temperature.
2. Once cool, add yeast, salt, eggs, and baking powder. Allow yeast to activate(5-10 minutes).
3. Add flour and knead for 5 minutes(I used my KitchenAid and just let it knead with the dough attachment). Dough should be smooth and slightly sticky. Allow to rest 15 minutes.
4. Knead down again and roll out to a rectangle. The dough will seem thin.
5. Smooth 1/4 melted butter all over the dough. Combine 1 c sugar and 3/4 c brown sugar together and sprinkle over the dough. Sprinkle the cinnamon over the dough, and then sprinkle the raspberries on top of that.
6. Roll the dough up, then use either a sewing thread, floss, or a sharp knife and cute each cinnamon roll approximately 1 in thick.
7. Place each roll into a greased baking pan with at least 2in sides.
8. Cover and let rise until doubled. Bake at 350 degrees for 28-35 minutes, until tops and edges are lightly golden.
9. While the rolls are in the oven, mix 1/4 c softened butter, powdered sugar, vanilla, and a few drops milk until you have the consistency of a glaze; then drizzle onto the hot rolls. Serve warm!

Faves: Week 7

Recipes/Cooking

Rasberry/Strawberry Muffins from GingerBread Bagels

Oatmeal Cookies from Carrots and Cake 

Thai Grilled-Beef Salad from The Way the Cookie Crumbles

Brown Bag Curry Chicken Wraps from Big Girls Small Kitchen

Chocolate Chip and Peanut Butter Truffled Swirled Cookies from Picky Palate

Mar-A-Lago Turkey Burgers from Our Best Bites

Top 10 List: Favorite Main Dishes from Brown Eyed Baker

Best Ever Brown Bag Lunchbox from Big Girls Small Kitchen

How to Brown Bag It from Big Girls Small Kitchen

Butterbeer Cupcakes from Cook Like a Champion

The Push Pin Trick from The Adventures of Sweet Sugar Belle

Peaches and Cream Scones from The Way the Cookie Crumbles

Avocado Egg Salad from The Pioneer Woman Cooks

Giant Rainbow Cookies from How Sweet It Is

Better Than Restaurant Guacamole from Simply Scratch

Old Fashioned Potato Salad from Eat, Live, Run

Nutella Strawberry Shortcake from Whipperberry

Peach Cobbler from Brown Eyed Baker

Jumbo Lemon Coffee Cake Muffins from Simply Scratch

30 Day Bran Muffins from C. Jane Run

Orange Glazed Blueberry Muffins from Gingerbread Bagels 

DIY

A Little Macrame from Design Sponge

I’ve been really good at avoiding milk and eggs, but cheese and gluten have been really hard the last few days! I’m so stressed and busy because of finals and everything so it’s been really hard to stick to healthy food! I’m still trying, but I’m not going to make any formal elimination diets until sometime next week, when I’m finally done with all my finals. So stay tuned!

Elimination Diet: Day 4

In case your just joining us, here’s my last few posts on the elimination diet:
Hope you had a good 4th!
Elimination Diet: Day 1
Elimination Diet: Day 2
Elimination Diet: Day 3 

Yesterday, I started the day with a rice cake with peanut butter and an apple.
For dinner, I had teriyaki salmon and potatoes. I used the recipe from Our Best Bites, but I left out the marmalade, butter, orange juice, and teriyaki sauce, and used gluten free soy sauce, and then added some ginger, garlic, and extra brown sugar to make up for the teriyaki sauce. I bought a can of pineapple so that I could add the juice to it too, and totally forgot about it. It was pretty good, but still kind of fishy tasting. Next time, I’m going to marinade it for a while first and then cook it.

Today for breakfast, I’m having an apple and peanut butter right as we speak. I won’t be back home til at least 7pm(12 hours…) so I brought a bag of veggies and a rice cake to get me through the day. I also put some sweet pork in the crock pot back home. I didn’t really follow the recipe because you’re supposed to switch things out after 6-8 hours, but we won’t be home, so I just dumped it all in there. So hopefully it turns out!

I stopped taking my probiotic because it was giving me a headache, literally. I was having these awful awful headaches. I’m sure it’s related to when I’m taking it or how, but with finals right on my back, I don’t really have to time figure that out! We’re done with school in a week though, so I will pinpoint it then.

Hope you’re all having a fantastic Tuesday!

Elimination Diet: Day 3 and Gluten Free Blueberry Rhubarb Crisp Recipe

Let’s not talk about Friday and Saturday because they were an elimination diet fail! But I was back on for Sunday! Yesterday for breakfast, I had a bowl of gluten free Rice Krispies with chocolate soy milk. For lunch, I had brown rice with black beans, and for dinner, we had mashed potatoes and chicken. I was craving something sweet, plus we had some rhubarb from my Grandparents from when we visited them last weekend, so I whipped up a GF snack! It was quite tasty, even hubby liked it!

Gluten Free Blueberry Rhubarb Crisp
I looked at this recipe here for guidance, but developed the GF on my own!

I promise it sets up…I just tried to take pictures too soon! 🙂

2 c. blueberries, fresh or frozen
2 c. fresh rhubarb, washed, dried, & cut into 1 in pieces
1 c. granulated sugar
2 tbsp flour mixture*

Topping 
1/3 c sugar
1 Tbs honey
3/4 c flour mixture*
1/8 tsp salt
6 Tbs cold butter

Mix the blueberries, rhubarb, 1 c. sugar, and 2 Tbs flour mixture in a bowl until evenly distributed. Pour into a baking dish. In a separate bowl, add the sugar, honey, flour mixture, salt, and butter and blend with a fork until completely combined. Pour over fruit mixture. Bake at 350 for 40-45 minutes and serve with ice cream, or something to offset the sweetness! 🙂

*Flour Mixture
1/2 c GF Rice Krispies
1/2 c GF Oats
1 Tbs GF Cornmeal
2 Tbs Potato Flour

Place all ingredients in a food processor or blender. Blend until smooth.