Chicken Enchilada Pasta
Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.
Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.
Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!
Pepper Jack, Chicken, and Peach Quesadillas
I think if I had to be any food, it would be a quesadilla. I mean, is it even possible not to like quesadillas? They are about the most friendly food in the world, they practically smile at you with that crispy rounded tortilla. Not to mention the fact that they are filled with whatever fabulous ingredient you want, bound together by gooey, melty, cheese. No utensils required, the quesadilla doesn't require any work on your part. You get to use your hands, and you don't even mind that your fingers are dripping with those wonderful juices and oils when your done.
Being a quesadilla also mean continuously donning a new outfit with different meats, cheeses and tortillas. Sometimes you go simple with a plain flour tortilla and cheddar cheese. And other times you get a little funky, like spicy pepper jack, juicy shredded chicken and sweet ripe peaches. Talk about dressing for a party! And don't be afraid to try this combo on for size. It might sound a little daring, but it comes together wonderfully, and the honey lime sauce on the top is the perfect accessory to bring the whole thing together. So if you're looking for an old favorite with a bit of a twist, head over here for the recipe. I hope you like it as much as I did!
I'm Still Here!!
Hello my food-lovin' friends! I miss ya'll and I'm sorry that I haven't been around to say hi, but I've also LOVED my time with my family. We're in Idaho now, and the weather has been gorgeous. We've been enjoying all sorts of delicious food, especially Mexican food, which is scarce in Philly! I miss food blogging, but I do admit, sitting down to eat without having to take pictures of every plate is nice. I will definitely be back, but I am enjoying the break!
In the meantime, here are some food, and non-food related recommendations for you.
Have you ever tried these tortillas?
I generally prefer corn tortillas over flour, but sometimes they're a bit dry and crumbly for me. La Tortilla Factory makes corn tortillas that are so good, I would practically eat legos off of them. They are very soft, slightly sweet and delightfully chewy. They will not split or crumble at all and will be the shining star of any Mexican dish you'll make. So far I've made enchiladas, taco, quesadillas and fajitas with them and I can't get enough!
And second, I thought I'd share a website that has brought hours of late night giggling. Have you checked out The Oatmeal? It's basically made up of a bunch of silly cartoons, all with different scenarios, but it is HILARIOUS! A few of my favorites are How to Suck at Facebook, Minor Differences, and Ten Reasons to Stop Talking on the Phone. There is a bit of language in them, but they've had me laughing until my tummy ached! My favorite time to read them is late at night, I tend to laugh at everything when I'm sleep deprived.
Anywho, I just wanted to stop in and say hi. I'm going to do my best to check in on your blogs, but if I can't, I will definitely be back sometime in August. I hope you are all having wonderful summers with lots of sun, good company, and of course, great FOOD!
In the meantime, here are some food, and non-food related recommendations for you.
Have you ever tried these tortillas?
I generally prefer corn tortillas over flour, but sometimes they're a bit dry and crumbly for me. La Tortilla Factory makes corn tortillas that are so good, I would practically eat legos off of them. They are very soft, slightly sweet and delightfully chewy. They will not split or crumble at all and will be the shining star of any Mexican dish you'll make. So far I've made enchiladas, taco, quesadillas and fajitas with them and I can't get enough!
And second, I thought I'd share a website that has brought hours of late night giggling. Have you checked out The Oatmeal? It's basically made up of a bunch of silly cartoons, all with different scenarios, but it is HILARIOUS! A few of my favorites are How to Suck at Facebook, Minor Differences, and Ten Reasons to Stop Talking on the Phone. There is a bit of language in them, but they've had me laughing until my tummy ached! My favorite time to read them is late at night, I tend to laugh at everything when I'm sleep deprived.
Anywho, I just wanted to stop in and say hi. I'm going to do my best to check in on your blogs, but if I can't, I will definitely be back sometime in August. I hope you are all having wonderful summers with lots of sun, good company, and of course, great FOOD!
Dinner with The Sister's Cafe
If you've never visited the Sister's Cafe before, you are missing out. They were actually one of the very first food blogs I had discovered when joining this new world of food bloggers and I've been in love with them ever since. I don't think they've ever posted anything that didn't look good to me. Here are two things that I've recently made from their blog.
My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.
These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.
Thanks for all of the fabulous recipes ladies, keep them coming!
My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.
These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.
Thanks for all of the fabulous recipes ladies, keep them coming!
Turkey Empanada
Let's see, leftover turkey, check! Leftover pie crust, check! Leftover room in my belly for something so rich and delicious, double check!
I found this on MmmmmCafe and made it that night, grateful for a way to use up that very last bit of turkey. They were easy and fun to make and a total family pleaser, does it get any better than that?
Turkey Empanadas
Ingredients
3 cups cooked, shredded chicken (or turkey)
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened (I didn't mind the cream cheese, but I could have done without it)
3 oz. green chilies
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.
I found this on MmmmmCafe and made it that night, grateful for a way to use up that very last bit of turkey. They were easy and fun to make and a total family pleaser, does it get any better than that?
Turkey Empanadas
Ingredients
3 cups cooked, shredded chicken (or turkey)
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened (I didn't mind the cream cheese, but I could have done without it)
3 oz. green chilies
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.
Palidor at Crazy Asian Gal was sweet enough to give me the honest scrap award. Thanks Palidor! Go check her out, she's a lot of fun and always posting great things. I'm supposed to list ten things about myself. I think I have done this in the past, so I'll try to think of some different things:
1. Next to cooking, I'd say my favorite thing is reading. I could live right in between a Barnes and Nobles and a Williams Sonoma and live happy!
2. I really hope that by the time I reach the end of my life, I can say that I've visited every continent in the world. I love to travel!
3. I'd love to go to cooking school someday, but the show Hell's Kitchen has me really scared to try it, lol!
4. I come from a family of plate sharers, meaning, when you go out to eat with my family, prepare to have just about everyone's fork in your plate at least once. But in return, they expect you to try their dish too. It's one of the many things I love about my family.
5. I have music constantly playing in my house. I'm especially enjoying all of the Christmas tunes playing right now.
6. This is my absolutely favorite time of year. I usually go nuts in the kitchen baking and cooking. This year I'm being a bit more conservative because I don't want to deal with a bunch of holiday weight when it's over!
7. Farmer's Markets are like playgrounds to me, I could spend hours there and leave a happy girl, even if I don't buy anything!
8. I'd rather deal with cold weather than hot weather. Call me crazy, but I get way too grouchy in the heat.
9. Fuzzy socks, slippers and comfy warm jammies are an absolute necessity in my life.
10. If it wasn't for the food blog, I wouldn't push myself half as much to try new dishes.
So there you have it, how to you like that random smorgasbord of facts! I'm going to go ahead and pass this on to the following:
Shelby at Grumpy's Honeybunch
Kim at Stirring the Pot
Melody at Cheat Day Cafe
Kim at The Ungourmet
Go check these gals out, I know you'll love them as much as I do!
Mushroom Quesadillas with Butternut Squash Salad
The second thing I was responsible for during our bloggy lunch was the salad. I wanted to make something really unique and fall appropriate, rather then just a green salad. I was really excited when I found this recipe from Ina Garten for a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It's always a gamble making something for the first time when you are serving company, but luckily this salad turned out to be downright amazing. It's served warm, with arugula that is just wilted and practically melts in your mouth. The slightly sweet vinaigrette with nutty pecorino romano and big chunks of rich butternut squash would easily stand as a meal on it's own. I LOVED this salad and can't wait to make it again!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Ina Garten
Ingredients
1 butternut squash peeled and diced
olive oil
1 tablespoon pure maple syrup (I did use pure, but honestly, I don't think it would make a different if you just used Mrs. Butterworth's too!)
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/2 cup walnut halves, toasted (next time I'm using chopped walnuts, the halves are a bit big for my taste)
3/4 cup freshly grated Parmesan (I love using Pecorino Romano as a substitute)
Directions
1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Alissa was in charge of our main course which were these amazing Mushroom Quesadillas. Apparently this was a recipe that Oprah had posted because it is what Jennifer Aniston had served at a lunch party, girlfriend's got good taste, that's all I have to say! These quesadillas are SO good and packed with tons of flavor. The cooking technique was really unique too. She cooked them in a skillet that was covered with a layer of Kosher salt to crisp the tortilla, which turned out so crisp and delicious. Alissa also used the Artisan Blend of Mexican cheeses and just the smell alone of this package of cheese had us drooling! Awesome quesadillas!
Mushroom Quesadillas on Whole Wheat Tortillas
Recipe adapted from The Family Chef, found on the O website
Ingredients
2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper
4 whole wheat tortillas
4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)
Directions
1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.
2. Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.
3. Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.
4. Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.
Be sure to check out Sara in the Kitchen for her amazing S'mores Cake!
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