Cheesy Southwestern Chili Enchiladas

Happy New Year dear followers! Hope your new year is off to a great start and everyone is making good on their resolutions. They are not the easiest things to stick to. I know that first hand. This year I've decided to make mine a little more attainable, if you will. Budgeting has never been my thing, ever. But I've tried and tried and I always say this time I'm going to make it work. Well then comes along the cutest pair of wedges you ever did see... Story of my life. Shoes are one of my weaknesses. 

Food however, is my downfall. So I've decided this is where I need to make necessary cuts. I go to the store, stock up on what I think I need (think being the key word here) and as many people out there experience, half of it goes to waste. Produce mostly. It's costly and if not used within a few days it goes bad. Compost bucket full of dollars. Dollars I don't have to spend on compost. 

What to do? Recycle the ingredients I buy. Why didn't I think of that before? There's a whole time slot on Food Network devoted it stretching your dollars by using the same ingredients in several different recipes. And, now that I'm being more frugal and really paying attention to my food budget I can eat for days on just a few things from the store. 

I was craving my summer veggie casserole so I went and bought all the stuff to make it. I made a small one for dinner and had a lot of vegetables left over so I combined it all in a container and saved it for the next day. I used some for vegetable and cheese quesadillas, a quick and easy lunch or dinner option, and used the rest to make a vegetarian chili.

2 cups diced mixed veggies: squash, zucchini, red/orange peppers, onion

1 can petit diced tomatoes w/ juice

1/2 can black beans

1/2 can red kidney beans

2 cups water

1 packet low sodium chili seasoning

Super easy, and healthy. It was a cold day so it was perfect. But I didn't eat it all. I was craving enchiladas but didn't have everything to make it so I improvised. This is what I came up with. And I have pictures! So you can see just how easy this was. It only took about 5 minutes to throw together and I had another delicious and healthy meal. 

Preheat the oven to 350 degrees. And grease your baking dish.

The first thing I did was make some rice. Any kind you like will do. I had some basmati on hand. Just follow the directions on the package. Then strain off the liquid that's in the chili into a sauté pan. Reduce by half over medium heat. While that's reducing mix the rice into the veggie/bean mixture.

Add some cheese to your tortilla shells.

I used some pepper jack cheese leftover from my veggie casserole but feel free to use whatever you like or have on hand.

Add the rice mixture.

Roll it up! 

Fold in the sides.

Then pull over the end closest to you. 

Then finish rolling it up. 

This is how our sauce should look. 

You're really just evaporating water and chili seasoning but the starch in the beans will also help it to thicken. YUM!

Spoon that over each tortilla roll. 

Sprinkle with a little more cheese.

Bake to perfection. 

About 10-15 minutes. Just until it's bubbly and golden. 

Cheesy Southwestern Chili Enchiladas (because they're made from chili - the soup, not the pepper)

Roughly:

1/2 cup prepared rice

1 cup veggie mix

3 flour tortillas

3/4 cup pepper jack cheese

1/2 cup chili sauce reduction. 

Heat over to 350. Grease baking dish. 

Combine rice and veggies. Add cheese and veggie mix to tortilla shells and roll up. 

Heat wide, shallow sauté pan over medium high heat. Add liquid from chili and reduce by half. Spoon over tortillas and top with extra cheese. Bake for 10-15 minutes or until bubbly and cheese is melted and golden brown. 

Spicy Summer Casserole

Summer summer summer! I just love it. Gardens are flourishing and all the Farmer Fred's of town are out to sell their bundles. It's so easy to get carried away at the local farmer's markets all over town. There's just too much to choose from. I find myself buying it all up only to have a good chunk of it go bad before I can use it. I have a hard time limiting myself to a few things every week. I want it all! So this week, I had a plan.

This is Grace

A few weeks ago I was getting together with my friend Grace. We were going to rectify a little speeding ticket I acquired and I was meeting her at her place. She said to come over early to help her eat a casserole she made. She had lots of veggies that were going to go bad if she didn't use them. It was really good! I couldn't stop eating it. So this week I bought extra produce just so I could make it. It's super easy, and you can use whatever produce you like. Just another yummy idea to get all those vegetables eaten. After all, they make you grow up big and strong.

I used several different peppers, onion, tomato, and asparagus. The great thing about this dish is you can add what you like. There's no "recipe".  But I'll tell you what I did anyway. Mostly because I have pictures...

I sliced and diced:

1 zucchini

1 red bell pepper

1 yellow bell pepper

1/2 medium yellow onion

1 tomato

Toss that with a little olive oil, salt, and pepper.

Added 2 big handfuls of shredded pepper jack cheese.

Put it in a greased baking dish and topped it with more cheese.

Then I covered it in panko bread crumbs.

Drizzle some olive oil over top and bake at 350 degrees.

The end result should be bubbling and golden. 

I turned on the broiler for a few minutes to get it extra golden. 

Enjoy as a side dish or as a main course. Either way, it's tasty and easy and something everyone will love! Sorry there's no after picture, I ate it all...

Lemon Chicken

Ina Garten's Barefoot Contessa is one of my fave shows. While some of the food she cooks is a little, umm, not my cup of tea, some of it really is! While I was perusing the TV Guide, I saw she was cooking chicken, so I flipped on over and well, let's just say I had to make a last minute trip to the grocery.

This lemon chicken is right up my tasty trail. Also, it's super simple. LOTS of garlic is kind of an understatement. But I love garlic, and lemon, and chicken so I was in heaven. And when it's cooking you just want to sit back and let the olfactory sense do it's job. It's intoxicating.

This dish is quick and perfect for last minute dinner ideas. It's great for entertaining. People will think you're a culinary genius. It's just a few ingredients, takes 5 minutes to throw together, and probably two minutes to eat. Because it's so tasty.

Chop lots of garlic. I used about 9-10 cloves.

Heat up some olive oil.

Add the garlic and cook until tender. Watch it carefully, you don't want it to burn.

Add some wine! This one is my new favorite.

And wine makes everything better, just like garlic. 

Bring it to a bubble and let the wine reduce.

Add lots of yummy lemon zest and juice. 

Stir in your herbs. Lots of savory goodness!

I used dried herbs, I didn't have fresh.

Pour everything into a casserole dish.

Place the chicken on top of the garlic.

Drizzle olive oil over top of the chicken.

Season with salt and pepper.

Top with lots of lemon slices.

Eat it!

I loved the rice. Just plain, salted jasmine rice. With the juice from the chicken, all that garlic and lemon, it really takes it to the next level. 

It's a simple meal, but it's so delicious.

Feel free to use which ever part of the chicken you love. 

I just love boneless, skinless breasts.

Lemon Chicken Breasts

(Recipe from Ina Garten, Barefoot Contessa, Lemon Chicken Breasts)

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Pesto Cream Sauce

OMG!!!!! How long has it been since my last post????
Way to long. It's crazy I didn't post anything over Christmas. I wanted to. I had ideas. However, I started a new job and all I do is work and sleep, work and sleep. Now that the holidays are officially over and I have some more time to myself I can't wait to get back in my cooking groove. I am super excited about getting this year started. Better late than never, right? New job, new apartment, new recipes!

We all know I get a little scatterbrained when I get in my kitchen. Funny story! I just moved into a new place and I've been getting unpacked and organized. My kitchen is finally coming together and the other day I had a free day so I wanted to cook. First meal in the new apartment! I was so excited. I rushed to the grocery. I came home, laid everything out and had a HUGE "OMG" moment. I bought veggies to roast in the oven. I don't have knives! Well, I have butter knives. NOT the same. But I'd been running errands all day and all I wanted was dinner. I did not want to go back out. So, I didn't. I had to slice potatoes and squash with a butter knife. I sliced an onion with a butter knife! I must have had extra anti-onion powers that day because I didn't shed a tear. Well, I almost cried due to my lack of cutlery, but I made it work. And dinner was delish.

In my dilemma, I forgot to capture my misfortune. Not that I want it on record but you should see this sauce. It was so yummy. And, I've never really had pesto. It looks disgusting in the jar. But it makes a really flavorful sauce. So here's the recipe. It's super simple and I'm sure I'll take a picture of my leftovers and add it to the post. It looks the same as it did when I made it. Taste just as good too.

Pesto Cream Sauce

1 tbsp butter
1 tbsp flour
16 oz heavy whipping cream
1/8 tsp freshly grated nutmeg
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 cup pesto (I used a store bought pesto but you can make your own.)

Melt the butter in a medium sauce pan over medium.

Whisk in the flour and cook until the color is blonde and the flour has cooked.

Heat the heavy cream in a small sauce pan over low heat until it just just beginning to simmer.

Slowly whisk it into the rue.

Allow it to cook over medium heat until it begins to thicken and it coats the back of a wooden spoon.

Do not let it boil.

Add the nutmeg, salt and pepper.

Stirring constantly, add the pesto and remove of the heat.

Toss with your favorite pasta or veggies.


I poured my sauce over manicotti with sausage. It just hit the spot and was a really great, first meal for my new place. Even if I had to use a butter knife for my veggies.

Extra tidbit: Add a good creamy cheese to the sauce and pour it over veggies for a perfect gratin. 

White Chicken Chili

Today is just the nastiest, cold, rainy day. Chili is one of my favorite rainy day foods. My sister, still home from Peru, has decided against red meat so we made white chicken chili. We made regular chili too but I decided the white chili was something to blog about. I've found that everyone has their own take on this particular chili. Like any chili, it's all about what you like to add to it. It's different but still a great comfort food. It goes quickly so make sure you get a bowl. 

Brown frozen chicken strips in a large, deep skillet over medium heat.

While the chicken is cooking, finely dice some green pepper and onion.

When the chicken is done set it on some paper towel to drain.

Add the onion and green pepper to the skillet.

Throw in some cumin.

Stir it all together and cook until the onion is translucent.

Dice the chicken.

Set aside.

Measure some chicken broth, 2 cups

Add it to the skillet.

Add a can of northern beans to the skillet.

And then another!

Lots of beans!

Put the lid on and let simmer for about 5-10 minutes. 

Then add 1 can of cream of chicken.

Then another!

Stir it all together.

Add the chicken.

Let it cook another 10-15 minutes. 

Just until everything get all nice and hot.

Make yourself a big bowl.

I like a dollop of Daisy and some shredded cheddar cheese in mine.

It is sooo good! If you've never had it, it's definitely worth trying. This is probably the second time I've ever had it and it's something I'm going to start making a lot. 

Aside from the sodium filled condensed soup, it's a rather healthy alternative to traditional chili. If you wanted you could use the low sodium condensed soup and chicken broth. Either way, it's delicious and should be finding its ways to your table soon!  

White Chicken Chili

2 cans white northern beans, don't drain

2 cups low sodium chicken broth

2 cans low sodium cream of chicken soup

1 small onion, finely chopped

1/2 green pepper, finely chopped

1 pound chicken breast, cooked and diced

1/2 tsp cumin

2 tbsp olive oil

Heat olive oil in a large, deep skillet over medium heat. Add the chicken. Cook until browned and cooked through. 

While the chicken is cooking, dice the pepper and onion. 

When the chicken is done set aside on a paper towel to drain. 

Add the onion and pepper to the skillet with the cumin. Cook until the onion is translucent. 

Add the chicken stock and beans and simmer for about 5-10 minutes. 

Stir in the chicken soup and stir to combine. 

Add the chicken and continue cooking until it's simmering. 

Cajun Chicken Pasta... Almost

I have been recipe hunting on the food blogs I follow. I've been wanting something different, yet agreeable with everyone. My parents have to be willing to eat it. So I was perusing one of my faves and came across the Cajun Chicken Pasta recipe. My mouth immediately started to water. I figured it was a sign. I thought to myself that I just have to make that. The pictures were enough to convince me. It looked soooo good! And I like pretty much anything as long as it has pasta in it.
On a mission, I went to the grocery after work last night. Got home, realized I forgot 2 key ingredients. Back I went this morning! I had a major hankering for this stuff. Would not be happy until I made it. So I made it. And wouldn't you know, I was in such a hurry to eat it I left out 2 ingredients! I'm sure the lack of did not really detract, too much, from the overall experience. But, next time I will not be forgetting. There will be a next time. Everything is better with garlic isn't it? Well, maybe not ice cream.

Cajun Chicken Pasta:
(As made by me, following the recipe from The Pioneer Woman, "Cajun Chicken Pasta")

Here's what you'll need:
3 whole boneless, skinless chicken breast, cut into cubes
3 tsp Cajun spice mix, more to taste
1 pound fettuccine
2 tbsp olive oil
2 tbsp butter
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 large red onion, sliced
2 1/2 cups low sodium chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh chopped parsley

Chop the tops and bottoms off your peppers. See all those seeds? Get them outta there! 

Then begin slicing! Not to big though. I slice my the same width as the pasta. The peppers like this, because secretly vegetables want to be like pasta.

That goes for onions too! So give it a nice slice.

As for the chicken, I can not say. I can't read chicken minds. But a small dice is fine. Bite size will do. 

Season the chicken with half the Cajun seasoning. Toss it around and make sure that every piece gets some lovin'.
Probably shouldn't have used an orange bowl for this... Orange isn't a photogenic color.

In a large skillet over high heat, add half of the oil and half of the butter. Glorious smells will follow. 

Once the pan is nice and hot, add half the chicken. Do not touch it! Let it get all nice and toasty for about a minute.

After that minute, flip it. Let it get all nice and toasty on the other side. Another minute should do. Then take it out and put it on a plate. Repeat with the rest of the chicken. Put that on the plate as well. 

Replenish the skillet with the rest of the butter and oil and let that get hot.

In salted, boiling water start the pasta. Cook until it's al dente. Which, should be by the time your finished making the sauce. 

Add the veggies to the skillet! Get them nice and toasty too! Only takes a minute.

 I forgot the onions...

I was thinking about how I couldn't wait much longer before I was overcome with the need to sneak a piece of chicken... I somehow managed to not give in. 

So I cooked the onions separately, with a little more butter :) 

Add to the plate! 

While the pan is still hot add the chicken broth. Scrap the bottom to get all the yummy bits up! They are very important. This is called deglazing. It is critical so don't forget. 

Let this cook on high for a few minutes, until it reduces by about half. 

Then get your cream ready. This is one of my favorite parts! Turn the heat down to low. 

Pour it in!!! Stir or whisk to combine. It will slowly thicken. Turn the heat to medium and cook for a few minutes. 

Add the rest of the Cajun seasoning. Salt and pepper to taste. Stir, stir, stir! 

Once it has thickened into saucy deliciousness...

After the sauce thickens. Add everything to the pot!
Be sure to include all the juices that may have settled on the plate. 

It would be a sin to waste that. 

Stir the chicken and the veggies into the sauce and let it cook for a few (2-3) minutes. 

Add more pepper. That's a rule.

Drain the pasta and add it. Also let this cook just a few (2-3) minutes. 

The pasta will help thicken the sauce even more. Then it will start to absorb it. 

All that magical Cajun flavor will inside every bite of pasta! 

Give some fresh parsley a rough chop. 

Sprinkle it on! It's like sprinkling on green happiness :) 

Now, all that self control I had over the chicken... I lost it. 

I had to try it!

 I have no self control over pasta. Absolutely none. Nada. Zilch. 

I eat it while it's still cooking in the water! 

So I decided that everything had cooked long enough. I was hungry! 

So I made a plate.

Then I added some freshly grated Parmesan cheese. 

The good stuff. Don't skimp.

Everything's better with cheese anyway. 

Then I ate it. 

Then my mom came home and ate it straight out of the pan. 

Nuff said. 

For the full recipe, which includes the ingredients I both forgot and omitted, please visit The Pioneer Woman. The link will take you directly to her Cajun Chicken Pasta recipe. Feel free to look around tho, she has a great site with lots of great recipes. I have a recipe wait list of things I want to make.