Honey Lime Chicken Enchiladas

Ingredients:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 t. garlic powder

1 lb. chicken, cooked and shredded

8-10 flour tortillas

1 lb. Monterrey jack cheese, shredded

2 c. green enchilada sauce *

1/2 c. heavy cream **

* I didn't have green enchilada sauce, so I used green salsa.

** Didn't have any heavy cream on hand, so I combined milk and melted butter

Recipe:

1. Preheat oven to 350 degrees.

2. Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

3. Spray a 9x13 pan with cooking spray. Pour enough enchilada sauce on the bottom of pan to create a thing layer on the bottom.

4. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Mix the remaining enchilada sauce with the heavy cream and leftover marinade. Pour sauce on top of the enchiladas and top with reserved cheese.

6. Bake at 350 degrees for 30 minutes until brown and crispy on top. 

Rating: 4 of 5

These were pretty good. LaDon said they were the best enchiladas he's had to date....of course, that could be because he has a love affair with cheese and there is a LOT of cheese in this dish. I thought the taste was different, but good. The honey and lime weren't super strong, but there were there and made a nice combination with the chili powder. I'd make them again.

Source: The Girl Who Ate Everything, Honey Lime Chicken Enchiladas

Creamy Chipotle Enchiladas

Ingredients:

2-3 lb. pot roast

10 oz. can of diced tomato with green chilies

8 oz. can Ro Tel enchilada sauce

7 oz. can chipotle peppers in adobo sauce

1/2 t. cumin

1/4 t. oregano

2-3 cloves garlic, minced

1/2 -1 c. heavy cream

1 can of corn, drained

1 can of black beans, rinsed and drained

8 oz. can tomato sauce

1/4 c. cream cheese, somewhere between softened and melted

6 large tortillas

shredded cheddar and mozzarella cheese

sour cream

cilantro, chopped

Recipe:

1. In a medium bowl, mix diced tomatoes, enchilada sauce, chipotle peppers and adobo sauce, cumin, oregano, and garlic.

2. Place roast in crock pot and cover with tomato-chipotle mixture. Cook on high for 4ish hours.

3. Remove roast from crock pot and shred meat.

4. Using a fine strainer, pour juices from crock pot into a medium bowl. Reserve juices. Remove chipotle peppers from strainer. 

5. Replace tomatoes and green chilies (in strainer) in the crockpot. Pour about 2-4 cups of reserved juices into crockpot. Pour in heavy cream and stir together. Replace meat. Add black beans and corn. Continue cooking for another 20-30 minutes. (The key thing here is to have enough juice/sauce to coat the meat. It's not going to cook that long so it shouldn't dry out.)

6. Mix tomato sauce and cream cheese together in a small bowl.

7. Grease 9x12 baking dish and preheat oven to 350 degrees.

8. Lay out a tortilla and scoop meat mixture on to 1/2 of the torilla. Place a handful of shredded cheese on top and then roll the torilla. Place seam side down in baking dish. Repeat until dish is full. (I actually ended up with extra meat so there would be enough to almost make 2 full baking dishes of enchiladas.)

9. Cover enchiliadas with tomato/cream cheese mixture. Top with cheese.

10. Place in oven for 15-20 minutes, until cheeses are melted.

11. Serve and top with sour cream and cilantro.

Rating: 4 of 5

This was one of those meals that I used whatever I had on hand. It actually turned out really well. I didn't measure anything so the measurements are all my best guess. The chipotle peppers add a pretty good kick, so I used the cream and cream cheese as a way to tone it down a bit. If looking to cut out some of that then you could just remove the chipotle peppers from the adobo sauce before the initial cook time. I really enjoyed this dish and would make it again!

Source: my own

Slow Cooker Shredded Beef Enchiladas

Ingredients:

2 lb. beef chuck pot roast

1 t. cumin

1 t. chili powder

1 t. garlic salt

1 t. Mexican oregano*

1 pinch coarse salt **

1 pinch freshly ground black pepper

1 4-oz can diced green chilies

1 10-oz can hot enchilada sauce***

1 20-oz can mild enchilada sauce

10 6-inch flour tortillas

1/2 c. cilantro, chopped

2 c. shredded Monterey jack cheese

*I just used the oregano I had on hand

**I used Kosher salt as my coarse salt

*** Ok, so I didn't have the time to hunt down the cans of green chilies or enchiladas sauces. So, instead I bought 4 8-oz cans of Ro Tel's Zesty Tomato and Green Chili Sauce Original. This combo made for an alteration in preparation, but I think it still turned out fine.

Recipe:

1. Arrange the beef in the slow cooker and toss all the spices in, cover and cook on the lowest setting for 6 hours. *

2. Shred with two forks. Place in a bowl and add the diced chilies. Combine **

3. Preheat oven to 375 degrees F.

4. Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9x13-inch baking dish.

5. Evenly divide the beef mixture and cilantro at the edge of each tortillas; roll up tightly and layer in the dish seam side down. Continue until the dish is filled.

6. Pour the remaining sauce over the enchiladas. Sprinkle the mozzarella cheese over the top.

7. Place in the oven for about 40 minutes, until the cheese is browned and bubbly.

8. Let sit for about 5 minutes before serving. Garnish with cilantro.

*I, like usual, cut the time in half and cooked on high. I actually, cooked on high with all the spices for 2 hours and then added 2 cans of tomato/chili sauce and cooked for another 1.5 hours.

** This step is skipped because of the sauce situation mentioned earlier.

Rating: 4 of 5
These were pretty good, but they weren't great. Maybe it's because I made some changes in the recipe, but they weren't crazy drastic changes. I think here's my problems with the recipe: I didn't like using pot roast as the meat. It was a little tougher than I anticipated. I loved the cilantro, but I thought the enchiladas were a little skinny. Next time I think I'll add some corn, beans, a little bit of rice, and some others to give it a bigger punch. Also, if you're in a hurry, this dish definitely doesn't need to be in the oven for 40 minutes. I actually only had mine in for 25ish. That happens when this are thrown together hot. I did like the tomato/chili sauce I used. It was the perfect amount of spicy for me.

Source: Bev Cooks, Slow Cooker Shredded Beef Enchiladas

Carne Asada Soft Tacos

Ingredients:

Meat:

1/2 c. extra virgin olive oil

2 T. lime juice

1/2 t. ground cumin

1/4 t. kosher salt

1/4 t. freshly ground black pepper

1 lb. carne asada beef or flank steak *

1/2 c. finely chopped white onion

2 cloves minced garlic

2 T. extra virgin olive oil

4 soft tortilla breads or tortillas

Guacamole:

2 avocados, peeled and seeded

1 T. lime juice

1/4 t. kosher salt

1/4 t. blacker pepper

1 clove garlic, minced (I'm throwing this one in there)

Toppings:

3/4 c. corn

1/2 c. finely diced red bell pepper

cilantro, chopped

cheese, shredded

sour cream

salsa

* We had some Wal-Mart ribeyes that we had purchased a long time ago (a mistake, because they are not good as a steak), but thought I'd give them a try in a taco. Besides, I had to use that meat)

Recipe:

1. Mix the corn and red bell pepper together. Set aside.

Meat:

1. Place oil, lime juice, cumin, salt, and pepper into a medium bowl, whisking to combine.

2. Place beef, onions, and garlic into a large Ziploc bag and pour lime mixture inside bag. Close bag and with hands, massage beef with marinade to coat evenly.

3. Place in refrigerator and marinade for 1 hour.

4. Heat 2 T. olive oil in grill pan over medium heat. Grill beef until browned, about 3 minutes per side. Transfer to a cutting board to rest for 5 minutes.

5. Cut thin slices against the grain or on the bias.

6. Serve in warm tortillas with desired toppings.

Guacamole:

1. Place avocado, lime juice, salt, pepper (and garlic) into a medium bowl. Mash with a fork until well combined.

Rating: 5 of 5

Despite the cheap-o steak meat, these turned out fantastic! The meat tasted just like carne asada in a restaurant. So good. The guacamole, I've got to give a good score to as well. Simple. Tasty. Easy. The meat is super easy to prepare and cook as is everything in this recipe! I will definitely be making this one again!

Source: Picky Palate, Carne Asada Soft Tacos

Chicken Ranch Tacos

Ingredients:*

3 c. cooked chicken, cut up

1 pkt. taco seasoning (chicken or beef)

1/2 c. Ranch dressing

taco shells **

To Garnish:

lettuce, finely shredded

cheese

Ranch dressing

tomatoes, chopped

avocado, chopped

cilantro, chopped

sour cream

salsa

* I went the crockpot way for this recipe. Here's what I did as mentioned by those who commented on this gal's blog. I used a pkg. of taco seasoning, a pkt. of dry ranch dressing mix, and about 3/4 c. chicken broth, 4 chicken breasts(defrosted).

** I went with corn tortillas and soft fried them (aka: fried them in oil but didn't let them get crispy and kept them pliable.)

Recipe:*

1. Heat a skillet over med-high heat. Add chicken and warm it for a few minutes.

2. Sprinkle on the dry taco seasoning. Do NOT add any water.

3. Heat for 5-7 minutes until all heated through and powder is stuck to the chicken.

4. Add Ranch dressing, heat an additional 2-3 minutes to warm through.

5. Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch.

*Crockpot version: put the chicken breasts in the pot. Sprinkle taco seasoning and ranch mix on top. Pour chicken breasts on top of that. The water is just barely enough to cover the chicken breasts so I rolled mine in the mixture a few times. I turned mine on high(I was in a bit of a time crunch), for 2 hours. At 2 hours I took the chicken out and shredded it. I then put the chicken back in for another hour. When it came time to serve the chicken I drained it of all the juices that collected at the bottom and served it in a new bowl. That amount of chicken fed LaDon, two missionaries, and myself about 16 tacos.

Rating: 4.5 of 5

In all honesty, I couldn't separate the chicken taste from the whole taco. So.....the chicken, plus the shells and everything I put on it was so delicious. I didn't put any ranch on my taco, though. Too much Ranch reminds me of my morning sickness with Ally and then all those sick-y feelings come rushing back. Anyways....I think the boys each averaged about 5 tacos, so it made a pretty good amount. The only thing I would have added is a lime wedge for a few squirts of lime juice. Yum! There is something absolutely delicious about cilantro and lime together. Oh, I'm sure that the way this recipe is supposed to be prepared is great, but it sure is nice being able to do everything in the crockpot. Especially when company is coming over.

Source: Do You Smell That!!?, Chicken Ranch Tacos

South Texas Flour Tortillas

Ingredients:

2 1/4 c. all-purpose flour

2 t. baking powder

1 t. salt

2 t. vegetable or olive oil

generous 3/4 c. hot milk

Recipe:

1. Heat milk in the microwave for 60 seconds. Leave it there until you need it!

2. Mix the dry ingredients together in a large bowl.

3. Add the oil to the dry ingredients and mix together a bit.

4. Slowly mix the hot milk in until the dough ball comes away cleanly from the sides of the bowl.

5. Mix the dough for 3-4 minutes and then turn out onto floured surface and knead once or twice.

6. Divide the dough into 12 equal balls. Make an indentation in each with your finger.

7. Roll each ball into a 6-inch circle (more or less) and cook on a hot non-stick skillet or griddle. Each side with take about 30 seconds to cook.

Rating: 3 of 5

A couple of pros and cons about this recipe. I liked the taste, even though it's basically flour and salt. I've got to admit, I kind of like thin bland breads. But, with that being said, these tortillas were more like pita breads rather than thin tortillas. I don't know if it was me or the recipe, but rolling these out was a workout! I thought my rolling pin handles were going to snap off before I got the dough thin enough. I got them pretty thin, but when they cooked they turned out to be pretty thick, Too thick for my taste. Although, really good with honey on them. I'm gonna have to find a different recipe to use for enchiladas, quesadillas, etc.

Source: Scrambled Henfruit, Homemade Tortillas

Fruit Salsa

Ingredients:

1 c. finely chopped strawberries

1/3 c. orange, peeled and finely chopped

2/3 c. kiwifruit, peeled and finely chopped

1/2 c. finely chopped fresh pineapple or one 8-oz can crushed pineapple, drained

1/4 c. green onion, thinly sliced

1/4 c. yellow or green sweet pepper, finely chopped

1 T. lime or lemon juice

1 fresh jalapeno chile pepper, seeded and chopped, optional

1 recipe Cinnamon Tortilla Crisps

Recipe:

1. In a bowl combine strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper.

2. Cover and chill for 6-24 hours. If you're going to chill for longer than 6 hours, then stir in the strawberries just before serving.

3. Serve with Cinnamon Tortilla Crisps.

Rating: 4 of 5

Well, LaDon did not think this was going to be good at all. But, surprise! It actually was. The green onion is pretty strong among all the fruit, but it off-sets everything well. Also, the sweet pepper is noticeable but is good with the kiwi and strawberry. I will definitely make this again at some point.

Source: Better Homes and Gardens Cook Book, pg. 65

Tortilla Crisps

Ingredients:

1/2 c. sugar

1 t. ground cinnamon

1/4 c. butter, melted

12 7- or 8-inch flour tortillas

Recipe:

For plain tortilla crisps:

1. Cut each of 12 tortillas into 8 wedges. Spread 1/3 of the wedges in a 15x10x1-inch baking pan. Bake in a 350 degree F oven 5-10 minutes or until dry and crisp; cool.

2. Repeat with remaining wedges. Store in airtight container at room temperature up to 4 days or freeze up to 3 weeks.

For Cinnamon Tortilla Crisps:

1. Combine sugar and cinnamon. Brush butter over 12 tortillas.

2. Sprinkle tortillas with cinnamon-sugar mixture.

3. Follow steps for Plain Tortilla Crisps and bake as according to directions.

Rating: 3 of 5

These are pretty good. I'm actually not a fan of pre-baked tortillas (have you tried the uncooked tortillas from Costco?), but I liked the way these turned out. Sweet and crunchy. And easy. I found that 7 minutes worked out the best crunchy-ness time for me.

Source: Better Homes and Gardens Cook Book, pg. 64

Easy Bean Dip

Ingredients:

1 can of refried beans

1 can of corn, drained

1 can of olives, drained and sliced

3-4 Roma tomatoes, chopped

1-2 c. shredded cheese

1/2 - 1 c. chopped cilantro

Sour cream

Recipe:

1. Heat beans. Slice olives, chop tomatoes and cilantro.

2. Layer in a 8x8 pan:

beans

a little cheese

corn

olives

tomatoes

cilantro (or you can just put it on top)

sour cream

remaining cheese

3. Serve with tortilla chips. Refrigerate leftovers.

Rating: 3 of 5

I think LaDon would probably give it a higher rating, but I don't think it's that amazing. It's good though. Easy to put together. I think taco flavored meat on top of the beans would be good too.

Source: my own

Katie's Mexican Salad

Ingredients:

2 heads romaine lettuce, chopped

1 can black beans, drained

1 can corn, drained

1/2 red onion diced

2 roma tomatoes diced

1 c. cheddar cheese, shredded

1 avocado, cubed

1 small can sliced olives

ranch dressing

BBQ sauce

2 grilled chicken breasts, sliced

Recipe:

1. Toss all together using equal parts ranch and BBQ sauce. You can also sprinkle some crushed tortilla chips on top. Super easy. Super yum.

Rating: 4.5 of 5

Seriously, so good. This one was my favorite of the night. It sounds strange, BBQ and ranch? Yeah, but it's soooo good.

Source: Katie Walker

Beef Chimichangas

Ingredients:

1 lb. ground beef

1 small onion, chopped

1 clove garlic, minced

1/2 t. taco seasoning mix, or more to taste *

1 t. dried oregano

1/4 c. sour cream

1 4-oz can chopped green chilies

2 T. distilled white vinegar

1 c. shredded Cheddar cheese

1/4 c. margarine

6 7-in corn tortillas

* I didn't have any taco seasoning on hand, so I just substituted it with ground cumin and a little ground red pepper

Recipe:

1. Preheat oven to 450 degrees.

2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes.

3. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the cheese.

4. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 c. of the meat mixture.

5. Fold the right and left sides of the tortillas over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.*

6. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

* I think the next time I make these I will either get bigger corn tortillas, or not fill them as full, or just use large flour tortillas. The 7-inch ones are so small that I could hardly wrap around the prescribed 1/3 c. filling. Also, rather than dipping it in butter next time, I think I will just spray the chimichangas with cooking spray before they go in the oven.

Rating: 3.5 of 5

I thought the taste was "authentic" enough. We didn't do any garnishing like tomatoes or guacamole, but we will next time. I didn't really think to get any toppings when I went shopping. Daniel loved the chimi which is great since all the beef cooking I do is to raise his iron levels. Dipping the tortillas in the butter did make them turn out nice and crispy, which is why I love chimichangas in the first place. I love that I was able to get the crispy aspect without having to fry anything.

Source: AllRecipes, Dinner Spinner iPhone app

Baked Creamy Chicken Taquitos

Ingredients:

1/3 c. (3 oz) cream cheese

1/4 c. green salsa

1 T. fresh lime juice

1/2 t. cumin

1 t. chili powder

1/2 t. onion powder

1/4 t. granulated garlic, or garlic powder

3 T. chopped cilantro

2 T. sliced green onions

2 c. shredded cooked chicken

1 c. grated pepperjack cheese

small corn tortillas

kosher salt

Recipe:

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. (It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.) *

4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. **

5. Roll the tortilla up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt of top.

6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

* I, honestly, don't care if the tortillas cracked. I would roll some that were practically ripped in half.

** Rather than spreading the mixture on just the lower third, I spread it all around and really didn't pay much attention to this step. We like out taquitos thick and less corn torilla-y.

Rating: 4.5 of 5

We loved these! I don't really know what to say about them other than they are absolutely delicious! But, let's be honest, everything that comes from Our Best Bites is absolutely delicious. Really, though, I love the crunchy tortilla you get from baking them. The creamy chicken filling is a nice flavorful blend of everything American-Mexican. Unworthy review of the amazing-ness of these taquitos.

Source: Our Best Bites, Baked Creamy Chicken Taquitos

Pork Barbacoa Quesadillas

Ingredients:

Tortillas

cheddar cheese, shredded

Pork Barbacoa ~ Cafe Rio Style

Recipe:

1. If you're using Costco's uncooked tortillas, then cook them first.

2. Between 2 tortillas, sprinkle cheese and pork.

3. Cook in a pan on medium heat until cheese is melted.

Rating: 4.5 of 5

Seriously, best quesadillas behind Eduardo's steak quesadilla. The sweet juices from the pork are perfect with the cheese. Pretty good with sour cream, but even better with Cafe Rio's house dressing. The only problem with this recipe is that I have to wait until the next time I make the pork :(

Chicken Tortilla Soup

Ingredients:

1 c. onion, chopped

1 t. garlic, minced

3 c. chicken broth

1 14.5-oz can Mexican diced tomatoes*

1/2 t. chili powder

1/4 t. ground cumin

**1 can of corn, drained**

1 1/2 lb. skinless, boneless chicken breast, cubed

2 T. cornstarch (don't have cornstarch on hand? Not a problem! Just use flour and double the amount!)

1/4 c. water

1/4 c. Mexican cheese blend, shredded

1 T. fresh cilantro, minced

Tortilla chips

* I couldn't find Mexican diced tomatoes, so I just bought "diced tomatoes with green chilies"

** I added the can of corn to the recipe. I love corn and thought it would make a nice addition....and it did!

Recipe:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken.

2. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water and stir until smooth.

3. Stir cornstarch/water mixture into soup. Let soup simmer for 15 additional minutes.

4. Serve soup topped with cheese, cilantro and with tortilla chips.

Rating: 4.5 of 5

For soup, we thought this was great. Neither of us are huge soup lovers. But, this recipe is quick and easy. The cilantro makes all the difference though! That being said, we do LOVE cilantro. We wanted to have a dollop of sour cream with it as garnishing, but Ally would have eaten nothing else. We will definitely be having this recipe again.

Source: Food on the Table

Chicken Corn Quesadillas

Now that I am back in town, I decided to get creative and have an experiment night tonight.

Ingredients:

1 can corn, drained

1 cooked chicken breast, shredded

1 shake of coriander seed

a small handful of dried chopped onion

a small drizzle of olive oil

shredded chedder and mozzerella cheese

tortillas

Recipe:

1. Combine corn, chicken, coriander, onion, and olive oil in a saucepan and sautee. Some pieces of the corn should be browned, but not too much.

2. Thrown the corn-chicken mix and cheese between two tortillas in a pan. Cook until cheese is melted to make a quesadilla.

Rating: 4 of 5

I was loving this tonight. It's got good flavor, thanks to the onion, and is just sweet enough, thanks to the olive oil. I felt so, so, so stuffed after eating a whole one of these. I'll have to see how LaDon likes it when he's around. Ally liked the corn and chicken mixture so that is always a plus!! I'm thinkin' next time I'll make some kind of green chili sauce or some kind of tomatillo sauce to dip in or serve over it.....that could be good.

Creamy Enchiladas Verde

Ingredients:

1 can (10.5 oz.) Campbell's Condensed Creamy Chicken Verde Soup *

1/2 t. garlic powder **

1 1/2 c. chopped cooked chicken ***

2/3 c. shredded Cheddar or Monterey Jack cheese ****

8 corn tortillas (6-inch), warmed *****

1/4 c. milk

* I couldn't find this soup at the store, so I just used a can of Cream of Chicken soup and added a few spoonfuls of salsa. Wasn't green, but it worked.

** The only garlic powder I had was garlic powder with parsley.

*** I, of course, shredded it because that's my favorite way to eat chicken.

**** We never measure out the cheese. I put it on until it looks like it would satisfy.

***** I used flour(LaDon doesn't like corn), only 4 of them, and the big ones.

Oh and we garnished it with sour cream and tomatoes.

Recipe:

1. Stir 1/2 can of the soup, garlic powder, chicken, and 1/3 c. of the cheese in a medium bowl.

2. Spoon about 1/3 c. of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a 12x8x2-inch shallow baking dish.

3. Stir the remaining soup and milk in a small bowl. Pour the soup mixture over the filled tortillas. Top with the remaining cheese.

4. Bake at 375 for 20 minutes or until the enchiladas are hot and bubbly.

Rating: 3.75 of 5

We liked this recipe even though in all honesty.....what I made wasn't the recipe at all. I should probably change the name to something like Creamy Chicken Salsa Enchiladas. It turned out well, we felt full, it was flavorful enough for us and went great with chocolate milk! I'll make this again, and possibly with the actually ingredients it calls for!

Source: Campbell's Cooking Companion, pg. 105