Well guys… I’ve been in severe depression ever since the Enchirito left Taco Bell’s menu. Yeah, yeah… I know they had a smothered burrito for a while, but it just wasn’t the same. I managed to make something similar kind of by accident. I was really hungry for some enchiladas with a red sauce. I realized what I really wanted was an enchirito, so I got to work. What I came up with was somewhat similar, so I guess it will do for now. I’ll keep you updated as I perfect it!
1 lb ground beef
2 (14.5 oz) cans red enchilada sauce (I used mild, but hot could work too if you enjoy your food a little spicier)
6 burrito size flour tortillas
Shredded cheddar, cheddar jack, or monterey jack cheese (whatever you have on hand will work great!)
Black olives (optional, for topping)
Sour cream (optional, for topping)
Diced green onion (optional, for topping)
Preheat the oven to 350 degrees Fahrenheit.
Brown the ground beef until cooked through thoroughly. Drain/remove the excess fat.
Mix 1 can of red enchilada sauce with the browned ground beef.
Pour 1/2 can of red enchilada sauce evenly in the bottom of a 9″ x 13″ glass baking pan.
Spread aluminum foil on your work surface to assemble the enchiladas for easy clean up.
Lay out 6 tortillas and fill each tortilla with shredded cheese and the beef and sauce mixture. Roll each tortilla up and place in the sauce lined baking dish.
Top enchiladas with shredded cheese and cover with aluminum foil.
Bake covered 20 minutes. Remove the foil and bake an additional 10 minutes or until cheese is melted.
Top with sour cream, black olives, or diced green onion if desired. Serve and enjoy!
I know, I know… Halloween is over and most people have already thrown their seeds out by now, but in case you haven’t, here is a great “recipe”. I’m using quotes because it’s really just seeds and seasoning. Easy peasy lemon squeezy. Well, no lemon, but… you get it. I adapted this recipe from one I found over at Food.com.
After removing seeds from the pumpkin, make sure all pumpkin slime and chunks are removed.
Rinse the seeds in a strainer thoroughly and allow to dry overnight on wax paper. Change the wax paper after 24 hours and allow to dry on a new sheet of wax paper for an additional 24 hours or until completely dry.
Preheat oven to 300 degrees Fahrenheit.
Toss the seeds in a bowl with olive oil. Use enough oil to very lightly coat the seeds. The seasoning will stick well with very little oil.
Add salt, seasoning salt, and garlic powder to taste. Other seasonings may be used to create different flavors.
Line a baking sheet with parchment paper. Add seasoned pumpkin seeds to baking sheet.
Bake seeds for approximately 45 minutes, stirring occasionally, or until golden brown.
It’s fall… time for chili! I’ve made a few different versions of white chicken chili, but this version that I adapted from The Chunky Chef is by far my favorite. Step on some crunchy leaves, grab a cozy sweater, and enjoy some chili!
1 lb boneless skinless chicken breasts – I usually use more than a pound for a more hearty chili. You can also use frozen and it still turns out great!
1 yellow onion – diced (I usually use frozen for a quicker recipe!)
2 cloves garlic – minced
32 oz. chicken broth
3 15oz cans great Northern beans – drained and rinsed
2 4oz cans diced green chiles – I usually use mild because kids will be eating it, but hot works great, too
1 15oz can whole kernel corn – drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro – chopped (dried works great if you don’t happen to have fresh on hand!)
8 oz reduced fat cream cheese – softened
1/3 cup half and half
Monterey Jack cheese (optional, for topping)
Tortilla strips (optional, for topping)
avocado (optional, for topping)
Sour cream (optional, for topping)
Add chicken breasts to bottom of top slow cooker with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
I always buy pork chops or pork loin and never know what to do with them. I love breaded, pan fried pork chops, but it’s hard to pan fry them lately with a 2 year-old running into the kitchen every 5 minutes while I’m cooking hurling Hot Wheels cars across the floor. I mainly use this recipe as a dry rub for any kind of pork I prepare. Although this recipe is meant for baked pork chops, it’s also great on a pork loin in the Crock Pot for 8 hours on low. If you decide to use the slow cooker version, add around a cup of chicken broth to the Crock Pot.
Beets are probably one of my favorite vegetables, but for some reason I’ve never actually purchased fresh beets. I always heat them up out of a can, which I guess is ok, but of course like every other recipe post, Misfits Market changed that! This week there were two giant golden beets in my box. Finally, the search was on for a great beet recipe.
I found what seemed like the perfect recipe from Love & Lemons. I altered the recipe a bit based on what I had in the kitchen, but it’s probably one of my favorite side dishes now. If you prefer your beets warm, you could even just roast the beets according to the first few steps of the directions and call it a day. They’re delicious simply roasted, even before marinating!
6 to 8small or medium red or yellow beets (I used the 2 large golden beets I had and they worked out great with this recipe!)
Extra-virgin olive oil, for drizzling
1large navel orange
balsamic vinegar, for drizzling
Juice of ½ lemon, or to taste
Handful of watercress leaves, arugula or microgreens, or other leafy vegetable of choice
Sea salt and freshly ground black pepper
Flaky sea salt, optional
Goat or feta cheese
Chopped walnuts or pistachios
Preheat the oven to 400°F.
Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
Serve on a platter with the orange segments, watercress, and citrus curls.
Misfits Market strikes again… yet another vegetable I’ve never prepared. This was an interesting one-I had to Google pictures of root vegetables to figure out what it even was. Now, I know that a jicama makes a delicious side dish!
Enchiladas are always a big hit, but this is by far my favorite recipe and it’s so easy. Crockpot… how do I love thee? Let me count the ways… ok, you get the point. Set it and forget it recipes are my favorite. I love this recipe because it has such a different flavor than traditional enchiladas, but it always gets rave reviews. The hardest part is putting the enchiladas together and baking, so I call it a win!
I have adapted this recipe over the years from a recipe I found from One Good Thing. I use the slow cooker to cook the chicken in the marinade used in the original recipe. Instead of marinating already cooked chicken, I find this really gets the flavor in the chicken and makes for great enchilada sauce in the end!
6 Tbsp honey
5 Tbsp lime juice (2 large or 3 small limes)
1 Tbsp chili powder
1/2 tsp garlic powder
1 bell pepper (any preferred color), diced
1 small onion, diced
1 lb chicken (or extra to freeze for later!)
8-10 flour tortillas (or corn if you prefer corn enchiladas)
1 pound monterey jack cheese, shredded (or cheese of choice-I use whatever I have on hand and all varieties have turned out great)
16 ounces green enchilada sauce
1 cup heavy cream (don’t have heavy cream? Make your own if you have whole milk and butter on hand – mix 2/3 cup whole milk with 1/3 cup melted butter. No grocery trip, FTW!)
Place chicken in crock pot. Add diced bell pepper and onion.
Mix honey, lime, chili powder, and garlic powder together until well blended. Pour mixture over chicken and vegetables. Cook on low 8 hours or until chicken is thoroughly cooked (at least 165 degrees).
Shred the chicken and reserve the drippings for the enchilada sauce.
Pour about 1/2 cup green enchilada sauce on the bottom of a 9×13 baking pan.
Stuff the tortillas with the chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas (or more if you love cheese… who doesn’t love cheese???).
Mix the remaining enchilada sauce with the cream and leftover marinade from the chicken.
Pour the sauce on top of the enchiladas and sprinkle with leftover cheese.
Bake at 350 degrees for about 30 minutes, or until brown and crispy on top.
Yep… more zucchini. There is an over abundance of zucchini this time of year, so I always try to find ways to prepare it other than zucchini bread. This recipe is pretty simple and easy to prepare, although it’s a little more time consuming than baking. If you want a side dish with a little crisp, this is the recipe for you!
In a bowl, mix together the flour, salt, and ground black pepper. In a separate bowl, beat the eggs. And pour the Panko into a third bowl.
Coat the zucchini with the flour mixture and then dip them into the beaten eggs. Cover them entirely with the Panko.
In a large, heavy bottomed skillet, heat the canola oil over medium heat. Once heated, place zucchini bites flat in the pan (only one layer at a time), and cook for about 3 minutes on each side, or until golden and cooked all the way through.
Garlic Aioli Sauce
Combine mayonnaise, garlic, lemon juice, salt and pepper in a small bowl.
Serve zucchini bites hot with the sauce and enjoy!
Once upon a time I came across this awesome chicken soft taco recipe from Kroger in a packet of coupons. I put that awesome recipe in my handy dandy recipe app to keep it “safe”. Then, after upgrading my phone I lost all of my recipes. The end.
Sorry… that story didn’t have a happy ending, but I was determined to find at least a similar recipe to the original. I didn’t. BUT… I am piecing together what may end up being even better than the original, so I’ve put it together here for the masses. You’re welcome.
These tacos are delicious and there is no cooking involved. Seriously! No baking, grilling, or crock-potting. Yes, I just made crock-potting a verb. I also use my favorite Copy Cat Chuy’s Creamy Jalapeno dip recipe for these tacos. The cilantro slaw portion of this recipe is inspired by One Lovely Life. It is a great mix of sour, sweet, and crunch to top the tacos. If you love the slaw, check out the rest of the recipe for great fish tacos!
Copy Cat Chuy’s Jalapeno Dip
1 whole large jalapeno, chopped
2 cloves garlic, minced
3 Tbsp fresh cilantro
16 oz light sour cream
1 oz package of ranch dressing mix
1/2 lime, juiced
4-6 Tbsp milk
2 cups shredded purple cabbage
2 Tbsp cilantro
Juice of 1/2 lime
3/4 tsp honey
1/8 tsp salt
1/8 tsp pepper
1 Rotisserie chicken, meat separated and shredded
Corn tortillas (or hard shells if preferred)
salsa of choice
avocado, sliced (optional)
Prepare Creamy Jalapeno Dip
Combine jalapeno, garlic, and cilantro in blender or food processor.
Pulse until finely chopped.
Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy’s version is pretty thin, so I liked 6 tablespoons.
Refrigerate for a few hours to allow the flavors to combine.
Prepare Cilantro Slaw
In a medium or large bowl, combine red cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt, and pepper.
Taste and add additional lime juice or honey as desired.
Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
Add chicken, avocado, slaw, and jalapeno dip to a tortilla or hard shells and serve with fresh cilantro and lime wedges. Enjoy!
I love having this recipe when I end up having an abundance of zucchini. It’s that time a year again… zucchini season! That means A LOT of zucchini will be consumed and we begrudgingly making a million loaves of zucchini bread. While I love zucchini bread, sometimes I want something different. This recipe is just that. My kids love it, too!
I found this recipe from Ready Set Eat. This recipe uses Egg Beaters, but usually use regular egg and it turns out great-and possibly better. It also has feta, so I’m usually a fan of any recipe with feta. This is also a low-fat recipe, which makes it even better!
3 small zucchini, sliced thin
1 cup fat free small curd cottage cheese
1 cup Italian seasoned croutons, crushed slightly
1 can (14.5 oz) stewed tomatoes, drained
1/2 cup crumbled feta cheese with garlic and herbs
Preheat oven to 375 degrees Fahrenheit. Spray an 8×8-inch baking dish with cooking spray. Place zucchini in medium microwave-safe bowl. Cover; microwave on high 5 minutes. Drain well, patting dry with paper towels. Layer zucchini in bottom of baking dish.
Combine cottage cheese and egg in same bowl; mix well. Spread cottage cheese mixture over zucchini. Top with croutons and drained tomatoes; sprinkle with feta cheese. Cover loosely with aluminum foil.
Bake 15 minutes. Uncover; bake 10 minutes more or until bubble around edges and set. Let stand 5 minutes before serving.