Fried Catfish with Hush Puppies & Tartar Sauce

We had a couple catfish fillets in our freezer so when I saw this recipe in April's Cooking Light, it was a perfect fit. This was definitely my best frying experience to date! I think the mixture of flour and corn meal may have been the secret. I was especially proud of the hush puppies! They were nice and soft on the inside but crispy on the outside...SO good. And the tartar sauce was my favorite part of the meal! I used the batter on one piece of chicken too (the girls love fish so I knew there wouldn't be much left of my fillet) and it turned out great as well, so you don't have to use fish if you aren't a seafood person. It was a bit messy to prepare (as battering and frying always is), but definitely a fun and tasty meal to eat!
Ingredients:
* Tartar Sauce:
1/4 cup mayonnaise
1 Tablespoon dill pickle relish (I just chopped a dill pickle up)
1 Tablespoon chopped fresh flat-leaf parsley
1 teaspoon prepared horseradish
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
Catfish:
8 cups peanut oil (I used canola)
6 (6-ounce) catfish fillets
1/2 teaspoon salt
2 cups all-purpose flour, divided
1 1/4 cups cornmeal
1 teaspoon freshly ground black pepper
2 cups buttermilk
2 large eggs
Hush Puppies:
3/4 cup all-purpose flour
1/3 cup cornmeal
1/3 cup buttermilk
3 Tablespoons grated onion
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 large egg, lightly beaten

Directions:
1. To prepare tartar sauce, combine first 6 ingredients. Cover and chill.
2. To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°. (I just used a large, deep saucepan)
3. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 1 cup flour in a shallow dish. Combine remaining 1 cup flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading.
4. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.
5. To prepare hush puppies, weigh or lightly spoon 3/4 cup flour in dry measuring cups; level with a knife. Combine flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.

Chilaquiles

When I saw this recipe awhile back on Fabulously Delicious, I was intrigued. All of the components are things I love, yet I had never tried them all together before. Kirsten gives a little background and talks about different variations you can try here, but I followed the recipe she posted pretty much exactly for my first go round. I really liked them and enjoyed the combo of the crispness and spiciness of the tortilla strips with the creamy and cool taste of the eggs, cheese and sour cream.

Ingredients:
1 Tbsp. vegetable oil
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 - 28oz. can red enchilada sauce
1 tsp. hot sauce
1/4 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp. black pepper
Vegetable oil, for frying
12-14 corn tortillas, stale ones work best (I used my old tostada shells and just broke them up, so I was able to skip the frying which was nice)
Cheese for garnish (monterey jack, cheddar, or cotija)
4 -6 large eggs (1-2 per serving)
Cilantro and sour cream, for garnish

Directions:
1. In a large skillet, heat oil over medium heat. Add onion and saute 3 minutes. Add garlic and cook 2 minutes more. Stir in enchilada sauce and all seasonings. Bring to a boil, then reduce heat to low and simmer 30-45 minutes.
2. Meanwhile, in another large skillet, add enough vegetable oil to cover the bottom. Cut tortillas into strips or triangles, and fry in batches until golden. Drain on paper towels and lightly season with salt.
3. Add fried tortilla strips to enchilada sauce. Stir to coat all chips, and let simmer 5 minutes to soften.
4. In a medium skillet, fry eggs to desired doneness. To assemble chilaquiles, place a spoonful of tortillas and sauce on a plate, sprinkle with cheese, and top with eggs. Garnish with cilantro and sour cream.

Sesame Asparagus

Since asparagus is my new favorite vegetable, I was excited to try this as a side when I saw it on Favorites. It was REALLY good! I added some extra soy sauce to ours. The girls still don't want much to do with asparagus besides their required one bite, but I'm hoping eventually they'll learn to love it...I know I do!

Ingredients:
1 lb asparagus, ends snapped off
2 Tbsp dark sesame oil
1 Tbsp soy sauce
1 clove garlic, minced
salt and pepper to taste
2 Tbsp sesame seeds
1/4 cup water

Directions:
Mix sesame oil, soy sauce, garlic, sesame seeds, water, salt and pepper. Place Asparagus in a skillet and pour sauce over the asparagus. Heat to boiling. Simmer for about 10 minutes or until asparagus is tender.

Green Chili Chicken & Lime Soup

I hadn't visited Picky Palate in quite awhile and when I decided to check it out this recipe jumped out at me. I love me some tortilla soup :-) and thought the addition of rice and lime (and no beans) sounded tasty. I had a crazy day yesterday and was so excited about this soup I made it for myself late last night. I LOVED it!!! In fact it was so good that Mike (who opted for leftovers instead initially) got up and got himself a bowl after trying a bite of mine. I don't think any review could speak more highly :-). Apparently she was trying to recreate a Chili's soup, but I've never had it so I don't know how close it is...I just know it is delish!

Ingredients:
2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild (I used original and didn't think it was too spicy at all)
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper (I used 2 cans of chicken)
2 1/2 Cups cooked rice of choice, I used basmati (I followed her lead and did the same)
1/4 Cup fresh lime juice
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

Directions:
1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!! (I can't!)
10-12 servings

Amazing Beef Stir Fry

After reading all about how delicious this was on Taste Buds I couldn't wait to give it a try! And it was definitely a winner! As it was cooking I had the thought that it would have been a good St. Patrick's Day dinner too with all the green veggies. The sauce was flavorful but still light and a cinch to make. You could put any veggies/meat you want with it and I'm sure it would be delicious, but these ones made me feel nice healthy for having eaten them :-)

Ingredients:
1 1/2 lbs beef sirloin, top round or flank steak
1 Tbsp olive oil
1 small red onion, sliced
2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame

3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper

Directions:
Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)
Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.
Serve over or along side rice (I used jasmine).

Chicken Enchiladas with Roasted Tomatillo Salsa

I am in love with these enchiladas...they are my new favorites! They are a little time intensive to prepare, but well worth it! YUM!!! This is another recipe from The Sister's Cafe and I made the Garlic Black Beans and Cilantro Lime Rice they suggested to go with it. A PERFECT meal (hooray for leftovers for lunch today :-)!

Ingredients:
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos (I took the seeds out to keep ours more mild)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour (I used cornstarch)
2 cups chicken stock
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded (I used 2 cans chicken)
Salt and freshly ground black pepper
10 large flour tortillas (I usd 14-15 corn tortillas)
1/2 pound Monterey Jack cheese, shredded (I used extra)
1 cup sour cream, plus extra for serving (I used FF)
Chopped tomatoes, cilantro and guacomole, optional to top

Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. (I don't have one, so just used my blender) Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 T olive oil in a medium saucepan over medium heat.
Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
Add the garlic and cumin then cook for a further minute.
Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.
Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish.
Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I cooked my corn tortillas in some oil, we were having company for dinner and I wanted them to be tasty...if it was just our family I would have heated them in the microwave to get them soft)
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.
Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.
Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.
(I made one large dish and had enough salsa and filling to also make an 8x8 dish. I was out of salsa at that point, but still had filling left)
Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.

Garlic Black Beans

Super easy and SUPER tasty! We'll be making these again with all our enchilada and taco meals!
(from The Sister's Cafe)

Ingredients:
2 cloves garlic, minced (1 tsp)
1 tsp cumin
1 can black beans
1/3 c tomato juice
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro

Directions:
Heat oil then add cumin and garlic until garlic begins to pop.
Add the rest of the ingredients and serve warm.

Even Better Cilantro Lime Rice

This version of Cilantro Lime Rice (from The Sister's Cafe) is even better than the version I found last year. It turned out nice and fluffy and super flavorful. A perfect compliment to any Mexican dinner!

Ingredients:
1/2 bunch of cilantro
1/2 onion
1 (4 oz) can green chilies
3 c rice
6 c water
6 cubes chicken bouillon (I used 6 c chicken broth instead)
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice

Directions:
Blend cilantro, onion, and chilies in food processor.
Bring water/broth to boil and add all other ingredients, simmer covered for 30 minutes or until rice is cooked.

Mom's Seven Layer Dip

My friend Sara asked me recently if I had a good 7 layer dip recipe and I realized I have never made one myself...but I sure have eaten a lot of them :-)! We were having friends over to watch the games today though so I took the opportunity to try out my mom's recipe. It was just like I remembered it...tasty! I think the big difference from hers and the typical one is the extra green chiles and cilantro and it definitely helps it stand out from the pack.

Ingredients:
1 can refried beans (I used a FF, spicy version)
1-2 cups guacamole (I made guac using 3 small avocados)
1/4 cup mayonnaise
1 cup sour cream
3/4 of 1 package taco seasoning mix (I just don't like too much, but you could dump the whole thing if you want)
1 4oz can green chiles
1-2 cups shredded Cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup sliced black olives (I used less)
1-2 tomatoes, chopped

Directions:
Layer beans in a large baking dish and then spread guacamole on top.
Mix together the sour cream, mayonnaise and taco seasoning. Spread on top of the guacamole layer.
Spread green chiles on top.
Sprinkle evenly with cheese, cilantro, green onions, olives and tomatoes.
Serve with tortilla chips.

Bacon-Wrapped Hot Dogs (aka: Best Dogs Ever)

I recently came across the recipe site A Bountiful Kitchen and found lots of great recipes I want to try. This particular one caught my eye for this week though. I was looking for something "sporty" to have while we watch all our March Madness games on TV and these hot dogs were A-MAZ-ING!!! SOOO good! There aren't words to describe just how they hit the spot :-). I ate mine without a bun, of course (gluten-free), and Mike had one with and without. He said he liked it better without the bun because the bread over powered the other flavors some (and he gave them rave reviews too). I don't know if I can have a plain hot dog again.

(you want to be sure to buy big, good quality dogs. my pack only had 5 dogs in it and I used up all these mix ingredients, so if you make 8, I would double the other ingredients)
Ingredients:
2 teaspoon ketchup
2 teaspoon Dijon mustard
8 large hot dogs
4 ounce cheddar cheese, cut into long sticks
4 Tbsp chopped onion
1 1/2 cups refrigerated sauerkraut, drained, roughly chopped (I didn't chop and only found a big jar of it at my store, but it was delicious still)
8 slices bacon
8 long hot dog buns

Directions:
-Preheat grill - medium high heat.
-Mix together the ketchup and mustard in a small bowl.
-In a separate bowl, mix the sauerkraut with the chopped onion, set aside.
-Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
-Place a strip of cheese deep within the pocket of each hot dog.
-Top with sauerkraut and onions.
-Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
-Coat grill surface with vegetable oil so that the hot dogs don't stick. (we didn't do this and it was fine) Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
-During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
-Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

Rainbow Cupcakes

I wanted to do something festive for Saint Patrick's Day and I knew the girls would have a blast helping me make these cupcakes (not to mention they thought the rainbow inside was beautiful). They took a little time to prepare, but they were just as easy as making plain cupcakes and the results are impressive :-). I found this idea (and many others to choose from) in the latest Family Fun magazine.
Ingredients:
* White cake mix
* Food coloring (red, blue, green, and yellow)
* Baking cups
* Whipped cream or icing
Directions:
1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING
Purple: 9 red and 6 blue drops
Blue: 12 drops
Green: 12 drops
Yellow: 12 drops
Orange: 12 yellow and 4 red drops
Red: 18 drops

2. Line 16 muffin pan wells with baking cups. (I only had enough batter for 12, but mine were a little too full) Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Baked Potato Eggs

When I saw a link to this recipe (from Real Simple) on Cassie Craves, I knew I had to try it. It's like a little breakfast casserole right inside a potato :-). Ella and I were definitely fans! You could mix it up with all kinds of substitutions or add-ins too. I want to use ham and green onions next time! I'll probably scramble the egg up a bit too...it won't be as pretty, but I think it would taste even better.

Ingredients:
2 large baking potatoes (I used 6 medium potatoes)
2 tablespoons butter
(I added 3 T FF sour cream)
1/4 cup grated Parmesan
(I added 1/4 c grated cheddar cheese)
2 precooked turkey sausages, diced (I used a little 8 pack)
4 large eggs (I used 6, one for each potato)

Directions:
I baked potatoes according to these directions.
Then...
Carefully cut each potato in half. (I didn't notice this, so I just cut a slit on the top, with bigger potatoes cutting in half would be better though)
Scoop out the insides and stir in the butter and cheese. Fold in the sausages.
Spoon the mixture back into the potato halves, creating a hollow in each center.
Break 1 egg into each hollow.
Arrange on a baking sheet and cook at 400 degrees for 10 to 15 minutes or until set. (mine too about 20 minutes to set, but scrambling them periodically next time will help them cook faster)

Chicken Cream Cheese Soup

This is another recipe from The Sister's Cafe. I'm one of those people who eats soup even when it is warm and sunny out, so despite our BEAUTIFUL spring weather, this is what we had for dinner tonight :-). I think it would be just as good as a vegetarian dish without the chicken. I also was thinking some crumbled bacon would be good on top, but we didn't have any. Enjoy :-)!

Ingredients:
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots, sliced small
4-5 potatoes, diced small
1 c milk (I used 1%)
1/4 c flour (I used cornstarch)
8 oz package cream cheese (I used FF)

Directions:
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of the broth or enough to cover vegetables. Add 4 bouillon cubes or 4 t soup base for flavor. Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Add chicken back in. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

My Favorite Breakfast

If I could eat anything for breakfast this is what I would have! Anytime I have fresh mushrooms I HAVE to make this at least one morning...and try to limit it to only one because it isn't really that great for you :-), it just tastes GOOD!

Ingredients:
(for 1 serving, one for me anyway...it's big)
2 T olive oil
2 med potatoes, peeled, cut in half and thinly sliced
1/2 med onion, diced
1 t minced garlic
4-5 mushrooms, thinly sliced
1/4 c ham/turkey lunch meat, diced
2 eggs
shredded cheese of your choice (I like some Monterey Jack and sharp Cheddar)
a little sour cream
lots of pepper

Directions:
-Heat oil in a large skillet over med heat. Add potatoes and spread out to as many are touching the bottom of the pan as possible. Let them brown for 8 minutes, flipping over occasionally.
When potatoes are almost done add the garlic and onions. Cook about 4 minutes.
Add mushrooms and meat, continue cooking and stirring occasionally.
Push the potato mixture over to the side and then scramble the eggs on the other side.
Mix it all together, top with cheese and let it melt.
Serve with a little dallop of sour cream and lots of freshly ground pepper.

Creamy Avocado Salsa

A few weeks ago at a church activity a friend taught our youth to make 3 kinds of salsa. They were all AMAZING and this was the first one I tried to make on my own. I was so proud of the results :-)! And I was impressed that the girls loved it too...it has milk in it, so that counts as calcium intake, right?!
(She called Green Sauce with Avocado, but I renamed it :-)

*note I made a milder salsa, so leave in some jalapeno seeds or add an extra one if you want more heat to yours*
Ingredients:
4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:
Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Blueberry Quick Jam

This is another recipe from the Xagave cookbook I won. Blueberries were on sale recently and I thought, why not give some jam a try :-)! It was super easy and I have been enjoying peanut butter and blueberry jam toast every morning for breakfast! The agave nectar is such a healthy sweetener that this jam is super good for you!

Ingredients:
3 cups blueberries (fresh or frozen)
1/4 Xagave (agave nectar)
juice from 1/2 lemon

Directions:
-Combine all ingredients and mash with a wire potato masher.
-Place in pressure cooker, bring to pressure, and cook for 4 minutes.
**If you don't have a pressure cooker (I don't), simmer in a covered sauce pan for 20 minutes.**
-Pour jam into an airtight container. Jam will store in your refrigerator for several months or follow standard canning or freezer jam procedures.

Comfort Meatballs

This a recipe from The Pioneer Woman's cookbook. They were delicious and different. I just wished I had doubled the recipe so we had more left to freeze for later. She pictured them served with mashed potatoes, which seemed a little strange to me, but we went for it anyway and loved the combo.

Ingredients:
FOR MEATBALLS
1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
FOR COOKING MEATBALLS
1 cup All-Purpose Flour
Canola Oil
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4-6 Tablespoons Onion (I used 6)
1 dash Tabasco

Directions:
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. (I refrigerated for a few hours)
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Chocolate Marshmallow Crunch Tart

I was excited to see a gluten-free dessert recipe (that wasn't boring) in a recent issue of Rachael Ray's magazine! Since I wasn't cooking dinner last night I finally gave them a try and I LOVED them. The girls weren't huge fans of the coconut, although they did like the marshmallow layer, but that just means more for me!

Ingredients:
One 10-ounce bag large marshmallows
2 T butter
8 ounces semisweet or bittersweet chocolate, chopped (I used semi-sweet chocolate chips)
2 cups puffed rice cereal
1/3 cup milk (I used 1%)
1/4 teaspoon vegetable oil (I used canola oil)
1 cup sweetened shredded coconut, toasted
3/4 cup chopped pecans, toasted

Directions:
-Grease a 9-inch tart pan with a removable bottom. (I just used an 8x8 glass dish)
-In a double boiler (I don't have one, so I boil water in a large pot and just put a smaller pot inside to do the mixing) over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal.
-Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. (I put a baggie on my hand and spray it with a little cooking spray) Wipe out the double-boiler insert.
-In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double-boiler insert.
-In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer.
-Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.

My Combo Enchiladas

I thought these were pretty dang good if I do say so myself :-). I used the Pioneer Woman's enchilada sauce recipe, but I like chicken better (her recipe uses ground beef) and had some extra cream cheese in my fridge, so I did my own thing for the insides. I had enough filling to make 2 8x8 dishes, plus a smaller dish of enchiladas and I have TONS of sauce left still.

Ingredients:
The Pioneer Woman enchilada sauce (recipe previously posted here)
1 white onion, diced
1 t minced garlic
2 cans chicken, drained (I save the broth to use when I make the rice to go along with it)
1 (7 oz) green chiles
4 oz light cream cheese
a few black olives, very finely diced
1/2 c sliced green onions
1 c shredded cheddar cheese
about 20 corn tortillas
2 c shredded Monterrey jack cheese
cilantro to top

Directions:
*Prepare the enchilada sauce and let it simmer while you prepare the other ingredients.
*In a large pan heat 2 T olive oil and add onions and garlic. Cook until onions are translucent. Add chicken, chiles and cream cheese, stirring until cream cheese is melted and evenly distributed.
*Heat tortillas (either in hot oil until soft, or wrap 3 in a paper towel and microwave for 30 seconds...depending on how healthy you are feeling).
*In each tortilla place a generous scoop of chicken mixture, a few green onions and olives and some cheddar cheese. Roll and place seem side down in a baking dish that has been lightly coated with enchilada sauce (this keeps tortillas from getting crunchy on the bottom).
*When pan is full, cover enchiladas with a layer of enchilada sauce (enough that all areas are covered, but not swimming in sauce).
*Cover generously with Monterrey jack cheese and bake uncovered at 350 degrees for 25 minutes. Top with cilantro (and sour cream!) before serving.