bacon cravin' and mexican lovin'

so this pregnancy i have mostly been craving 2 things. first off mexican food. i always love mexican food and never get sick of it. i have really been dying for some good chips and salsa lately. i found my kitchen cafe blog last week and thought to myself " i would eat every single thing she makes." so i did... well not all yet, but i have made three of her recipes so far. The first being the honey - lime enchiladas... so yummy! the original recipe had you cook the chicken and then marinate it all day. i decided to just make the marinade, throw the chicken in the crockpot ( for 4 hours on low) and throw the marinade in with it. then i just followed the rest of her directions. oh yeah i also used corn tortillas, we aren't big fans of flour tortillas in enchiladas. i also made the pioneer woman's pico and fried up some fresh chips ( with lots of kosher salt of course) with some watermelon to round out the meal. go try it. my changes are in red.



*image via my kitchen cafe*

::Honey-Lime Chicken Enchiladas::

6Tb honey


4.5 Tb lime juice


1 Tb chili powder


1/2 tsp garlic powder


1 lb cooked chicken, shredded


flour tortillas ( corn tortillas)


colby or monterey jack cheese, shredded


10 oz. can green enchilada sauce


1 cup cream

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. ( i just threw the marinade and chicken in the crockpot on low for about 3-4 hours, then i shredded it) Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce mixed with 1 cup of cream over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)


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secondly i have been craving breakfast food. i don't really eat breakfast in the morning ( except some weekends) but i have really been wanting it for dinner. so again i tried this recipe from the my kitchen cafe blog, for pancakes. of course they were yummy, cream makes anything yummy and these really hit the spot. there is the requirement of bacon with any breakfast item right now. who doesn't love bacon? oh salty, fattening food of the gods, why are you so delicious??? next on the list is my friend krista's recipe for banana walnut pancakes.
*Image via my kitchen cafe*


::Zephyr Pancakes::

from the King Arthur Flour Baker's Companion


2 cups (8 1/2 ounces) all-purpose flour


2 1/2 tablespoons (1 3/4 ounces) sugar1 1/2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


3 large egg yolks


1 1/4 cups (10 ounces) heavy cream


1 1/4 cups (10 ounces) buttermilk


2 tablespoons (1 ounce) butter, melted


1 teaspoon vanilla extract (optional)


In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.