Our homeschool support group has an Advancement Ceremony each year to honor the students, and their labor over the previous school year. Hannah and Bethany participated in the program, both reciting scripture during the "Tour of Talents" portion, and receiving certificates for their completion of Kindergarten and 2nd grade, respectively. We also had dinner, enjoyed fellowship with other homeschooling families, and laughed a lot at how cute several of the smaller children were while presenting their songs, verses, and poems. It was a great evening, and a lot of fun for everyone there.
One of the pleasures I had was to cook the dinner, and with much mercy from God it turned out well. I thought I would post the 2 most requested recipes here, because I am always looking for new (read easy) ways to cook good food! I hope they bless you.
Perfectly Sweet Carrots
1 lbs carrots (thinly sliced and peeled or whole baby)
1/2 cup chicken broth
3 Tbs sugar
1/2 tsp salt
1 Tbs butter
2 tsp lemon juice
pepper to taste
In large skillet bring broth, salt, 1 Tbs sugar and carrots to boil. Cover, reduce heat and simmer until carrots are almost tender (about 7 minutes).
Uncover, bring to boil again and reduce liquid to 2Tbs, stirring constantly.
Stir in butter and remaining sugar and cook until carrots are tender and glaze is golden (2-5 minutes)
Remove from heat, add lemon juice and pepper to taste. Serve warm.
Green Sauce Chicken Enchiladas (I can't take credit for this one... Michaeldavi's mom gave it to me)
1 whole chicken, poached and shredded
1/2 to 1 onion (depending on how much onion you like)
1 can (10oz) cream of chicken soup
~ 1 cup Las Palmas (or comparable brand) green enchilada sauce
1 can (4oz) Ortega (or comparable brand) diced green chilis (not Jalapenos)
1/4 to 1/2 sour cream
~ 1/3 to 1/2 can (10oz) evaporated milk or reg milk if you don't have evap.
grated cheddar and jack or mozzarella cheeses
flour tortillas
Preheat oven to 375 degrees and prepare 9x13 baking dish with Pam.
In sauce pot combine soup, sauce, chilis, sour cream, milk, and heat slowly - do not scorch. Taste for "bite" and consistency. Add more green enchilada sauce or milk to spike or smooth the taste. Keep to side.
Saute onion in olive oil or Pam, add chicken and cook on med-low until thoroughly warm. If chicken is too dry a few Tbs chicken broth or some of your sauce.
Pour a few Tbs sauce into bottom of baking dish to coat bottom.
Place 2-3 Tbs chicken, 1-2 Tbs grated cheese (not too much), 1-2 Tbs sauce into each tortilla and roll. Stack enchiladas closely in bottom of pan. When the first layer is done spread sauce over all the enchiladas, making sure sauce coats all of them, and tuck some between each enchilada. Do not drown them though! Add one more layer. Coat this layer with sauce, as the first, but sprinkle cheese on the top.
Cover and bake for 20 minutes. Uncover and bake for 5 more minutes. Serve immediately. Makes about 16-20 depending on size of enchiladas.
Enjoy!
One of the pleasures I had was to cook the dinner, and with much mercy from God it turned out well. I thought I would post the 2 most requested recipes here, because I am always looking for new (read easy) ways to cook good food! I hope they bless you.
Perfectly Sweet Carrots
1 lbs carrots (thinly sliced and peeled or whole baby)
1/2 cup chicken broth
3 Tbs sugar
1/2 tsp salt
1 Tbs butter
2 tsp lemon juice
pepper to taste
In large skillet bring broth, salt, 1 Tbs sugar and carrots to boil. Cover, reduce heat and simmer until carrots are almost tender (about 7 minutes).
Uncover, bring to boil again and reduce liquid to 2Tbs, stirring constantly.
Stir in butter and remaining sugar and cook until carrots are tender and glaze is golden (2-5 minutes)
Remove from heat, add lemon juice and pepper to taste. Serve warm.
Green Sauce Chicken Enchiladas (I can't take credit for this one... Michaeldavi's mom gave it to me)
1 whole chicken, poached and shredded
1/2 to 1 onion (depending on how much onion you like)
1 can (10oz) cream of chicken soup
~ 1 cup Las Palmas (or comparable brand) green enchilada sauce
1 can (4oz) Ortega (or comparable brand) diced green chilis (not Jalapenos)
1/4 to 1/2 sour cream
~ 1/3 to 1/2 can (10oz) evaporated milk or reg milk if you don't have evap.
grated cheddar and jack or mozzarella cheeses
flour tortillas
Preheat oven to 375 degrees and prepare 9x13 baking dish with Pam.
In sauce pot combine soup, sauce, chilis, sour cream, milk, and heat slowly - do not scorch. Taste for "bite" and consistency. Add more green enchilada sauce or milk to spike or smooth the taste. Keep to side.
Saute onion in olive oil or Pam, add chicken and cook on med-low until thoroughly warm. If chicken is too dry a few Tbs chicken broth or some of your sauce.
Pour a few Tbs sauce into bottom of baking dish to coat bottom.
Place 2-3 Tbs chicken, 1-2 Tbs grated cheese (not too much), 1-2 Tbs sauce into each tortilla and roll. Stack enchiladas closely in bottom of pan. When the first layer is done spread sauce over all the enchiladas, making sure sauce coats all of them, and tuck some between each enchilada. Do not drown them though! Add one more layer. Coat this layer with sauce, as the first, but sprinkle cheese on the top.
Cover and bake for 20 minutes. Uncover and bake for 5 more minutes. Serve immediately. Makes about 16-20 depending on size of enchiladas.
Enjoy!
YUMMY is right. Great meal Trisha and thanks!
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