thundering up with tons of recipes

I haven't had much time to post lately. I've been working 4 days a week again and trying to get this Tulsa stuff started. Our weekends have been pretty much awesome. Thunder games, arts festivals, yoga, bowling, outdoor activities...I love this time of year! But it sure is awful for getting stuff done. I'm dedicating today to the Tulsa pieces. I made copies a few days ago, but still haven't actually started anything. Today is the day...but it is so nice outside!

We are loving the OKC Thunder! We got to go to game 5 against the Denver Nuggets (which was amazing)! All the other games we've just been watching at home. Sooooo here are some recipes to make when watching basketball or just for lunch, dinner or a snack...
Sorry for the lack of pictures, things disappear too quickly around here.


Emily's Chicken Enchiladas 
Ingredients
2 chicken breasts 
1 T. olive oil
2 garlic cloves
half yellow onion
1/4 cup flour
2 T. taco seasoning
S&P
pinch red pepper flakes
1 cup chicken broth
6 small corn tortillas
1 cup monterey jack cheese


Directions
Wrap chicken tightly in plastic wrap and drop into a pot of boiling water. Cover 20 min. Let cool, unwrap and shred with two forks. Preheat oven to 400. In a medium saucepan saute onion and garlic in olive oil until onions are soft. Add flour, taco seasoning, S&P and pepper flakes. Whisk until thick (about 1 min). Pour half the sauce over the chicken. Reserve the rest. Wrap the tortillas in a damp paper towel and microwave about 10 seconds. Spray a square baking pan. Fill tortillas with chicken mixture and place in dish seam side down. Pour remaining sauce on top and sprinkle with cheese. Bake 15 min.


Notes
You can also use 2 cups of rotisserie chicken in place of the chicken breasts. I added the onions, red pepper flakes, and yes I doubled the amount of cheese. They are delicious either way. Thanks Emily!


Guacamole-Hummus (Guacummus)

Ingredients
1 can rinsed and drained chickpeas
1 bunch roughly chopped cilantro
1 crushed garlic clove
1 avocado
3 T. olive oil
1 t. lime juice
S&P
about 1/4 cup water


Directions
Place all ingredients except water in a blender or food processor. Pulse adding a little water at a time until smooth. Serve with pita or corn chips.


Notes
Thanks to Kevin for the name Guacummus...I love it!


Sweet Chicken Salad Lettuce Wraps
Ingredients
2 chicken breasts
1/4 cup  mayo
1/2 cup plain greek yogurt
1/2 T. each lemon juice, white wine vinegar, dijon mustard, honey
S&P to taste
1 t. dried dill
chopped celery
handful chopped dried cranberries
handful chopped grapes
large romaine lettuce leaves
handful chopped almonds


Directions
Boil the chicken just like in the enchilada recipe (you could also use rotisserie). Cool in the fridge for at least an hour. Whisk together mayo, yogurt, juice, vinegar, mustard, honey, S&P and dill (I found that there was a little too much sauce, so I saved the rest and spread it on bread for leftover sandwiches). Pour sauce over chicken and mix. Add as much celery as you would like (I like mine extra chunky), cranberries and grapes. Spoon chicken salad onto lettuce leaves and sprinkle with almonds. Wrap up like a taco and crunch. Mmmm!


Rocky Road Bars
Ingredients
8 graham crackers
1 1/2 cups toasted chopped almonds
1 small tub marshmallow fluff
1 (12 oz.) bag semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk


Directions
Preheat oven to 375. Arrange grahams in the bottom of a 9x13 baking dish. Bake until lightly browned (about 8 min.) Sprinkle in the almonds and dot with the marshmallow. Combine chips and milk in a large microwave safe bowl. Microwave 30 seconds and stir. Continue to microwave in 15 second intervals stirring in between until mixture is smooth. Pour on top. Swirl marshmallow and chocolate mixture together with a small knife or fork. Refrigerate an hour until set then cut into bars. I couldn't wait, so I cut a melty one. Mmmm! So good! They are even better when they are completely set.