Happy Easter 2010

Our little fam on Easter Sunday

This is what happens when Dan gets Sienna 

 ready. Poor little rugrat.

So he's not the best wardrobe consultant, but he's an amazing dad.  Sienna adores this guy.

Honey Lime Chicken Enchiladas

My friend Kim made these the other night---sooo tasty!  I had to post the recipe so that I wouldn't forget about it. 

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
2 1/2 tsp. chili powder
2 cloves garlic or 1/2 tsp garlic powder

8 Uncooked Tortillas
1 lb. chicken (approx. 2 breasts) cooked and shredded (the chicken tastes the best if you cook them on the grill, but you can boil them or cook them in the crock pot too)
2 or more cups shredded monterey jack cheese

14 oz. can green enchilada sauce
3/4 cup half & half

Mix the first four ingredients and add to the chicken.
Let the chicken soak while you prepare the tortillas.

Cook: (in frying pan) the fresh tortillas

Fill tortillas with some chicken and some cheese and roll up. Place in baking dish.
Mix the enchilada sauce and half & half together (and any remaining honey lime sauce*). Pour over the enchiladas and sprinkle with more cheese. Bake at 350 degrees for 20-30 minutes, uncovered. Serve with quacamole, spanish rice, refried beans and chips.

*I used 4 chicken breasts and 12 tortillas and the same amount of the honey lime sauce...there was no sauce left over to mix with the half & half/enchilada sauce; so I used 1 1/2 cups half & half...I also used lots of cheese...it was yummy!)

Sienna new obsessions...

Being naked. Sunglasses. Clothes--Trying on clothes (or just holding them in place when she can't figure out how to put them on!), taking them off, "helping" fold clothes or put them away. Her daddy. Reorganizing my kitchen. Shoes, shoes, and more shoes. Her belly button.

Lovin' the belly button

Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths

3 Tbsp olive oil

2 Tbsp minced garlic

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

1 1/2 lbs medium shrimp, peeled and deveined

1/2 cup chopped fresh parsley

2 Tbsp. lemon juice

1 cup feta, crumbled (I use low-fat feta)

Preheat oven to 450. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper to taste. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley and lemon juice. Sprinkle with feta. Place back in the oven for another 10-15 minutes or until the shrimp are cooked. Serve warm over brown rice or cous cous and with crusty bread.