Coconut Cake

I have been looking for tasty low-carb recipes and I found the recipe for this cake here.  I haven't tried it yet so don't take my word for it but I think it sounds taste worthy enough to put on my blog for future reference.

COCONUT Cake
3/4 cup coconut flour, 2 3/4 ounces or 80 grams 
1 teaspoon baking powder 
1/2 teaspoon salt 
6 eggs 
1/2 cup unsalted butter, melted, 4 ounces
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste *

flavoring extract of choice

Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack

Chicken Enchiladas

Everyone has their own recipe but this is the one I made yesterday.  I like to mix n match different recipes and usually just look up what ingredients people have in theirs and then add or subtract what ingredients I have or like.  I don't really measure everything so you will have to use your best judgement.  That is what is fun about cooking, it doesn't always have to be exact.  You can make it the way you like the taste best.

First I made the chicken a couple of days before. You can also use canned chicken but I like to use this method.  This time around I rubbed the bird in kosher salt and seasoned it with sage, dried onion and parsley with gloves of garlic shoved under the skin. I love cooking in the crock pot because you can forget about it and then have a delicious meal at the end of the day. In my case, I use it to cook meat so I can use it for a few different recipes.

Mix together:
1 can cream of mushroom or cream of chicken soup
1/4-1/2 cup sour cream or 1 package cream cheese (I have yet to try this but it sounded good so I had to put it as a recommendation)
1 small can green chilies (I love these because they add so much flavor)
1-2 cups chopped cooked chicken (canned chicken also works well in this recipe)

I am lazy and hate wrapping the meat mixture in each tortilla so I layer it like a lasagna.  I find that it doesn't affect the flavor or texture at all and who has time for hand rolling if that is the case? This time around I didn't have enough tortillas so I only did one layer but I usually layer as follows:
tortillas-slightly overlapping but covering the bottom of 9x13 pan.  (I prefer the taste of corn but you can do flour)
1/2 of the meat/sauce mixture
shredded cheese of choice (I like the Mexican mix as well as cheddar)
tortillas
remaining meat mixture
cheese on top
diced green onions and fresh tomatoes-this is the first time I added these and it was fabulous!

Bake @ 350 for approx 30-35 minutes-until the cheese is nice and bubbly!

I have also used this method to make beef enchiladas.  I made a pot roast and used the leftover meat layered with homemade red sauce (so much better than from the can or packet!)  Very delicious as well!