Well, I'm in charge of two puppies once again. Except I'm not alone and they are now 6-months old. Easy, right? No, wrong. WRONG! The two little mongrels we affectionately call "The Mouth" (my puppy), and "The Curmudgeon" (my bro and sis in-law's puppy), can still wreak havoc with the best of them. And its not a quiet havoc-wreaking, I'll tell you that much.
This is because the only activity that occurs when they are in the same room together is some strange move where they stand on their hind legs, hold onto each other with their front paws, and try to rip each other's ears off. Sometimes they go for the jugular. It looks like this:
Except that its in my house, next to my vases and (full) wine glass on my (glass) end table, and not in an open field like the above. And it happens all day long. ALL. DAY. And there is no escape. We call it Mountain Goat Fighting. Because have you ever seen that Planet Earth documentary that Sigourney Weaver narrates? And they show the mountain goats trying to kill each other on the side of a cliff? Yeah, that's what's happening 24/7 in our household. Two filthy animals going at it like mountain goats. And driving the humans bat-shit crazy. They sure are lucky they're cute.
Anywho, I'm looking forward to a relaxing (as relaxing as a Mountain Goat Funny Farm can be) weekend before heading to Boston next week and Austin the week after. And Italy the week after that! I see the Farmer's Market, the fall festival at a local winery, the first JMU football game of the season, and a cookout with friends in our future this weekend. And a whole lot of naps. If I need to drug the dogs, I will. Count on it.
I'll also need to do some cooking since these here honey lime chicken enchiladas are the last thing I have in my archive of "things to blog that I actually cooked a long time ago". They were awfully tasty, my friends.
Honey Lime Chicken Enchiladas
Source: The Girl Who Ate Everything
6 tbsp. honey
5 tbsp. lime juice, from 2-3 limes
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tsp. garlic powder
1 small can diced jalapeno peppers
2 boneless, skinless chicken breasts, cooked and shredded
8-10 flour tortillas (I used whole wheat)
1 lb Monterrey jack cheese, shredded (I used 1/2 low fat cheddar and 1/2 monteray jack)
16 oz. green enchilada sauce
1 cup heavy cream or half & half (I used fat free half and half)
Preheat oven to 350 degrees and mix the first six ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour.
Using 1/2 cup enchilada sauce, coat the bottom of a 9x13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, then roll up the filled tortillas and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Sprinkle a tablespoon or two of chopped jalapeno on top. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes, until bubbly and brown on top.