I posted this recipe on my Friday Favorites about a year ago and in that time it had become one of our favorite monthly rotations. This dish has just the right amount of heat and sweet. We serve it over Jasmine rice and corn, and put big slices of naan on the sides. It’s just the right amount of effort for a summer meal, but has a warmth that can carry the dish into fall.
These are A’s very favorite fries right now. Oven baked with a dash of paprika, salt, and pepper they are super simple to put together and the perfect side for Sunday night burgers.
Ingredients
3-4 russet potatoes scrubbed clean and sliced into wedges
1-2 tsp paprika
Salt and pepper
Canola oil
Rosemary leaves for garnish
Directions
Preheat oven to 425. Place potato wedges on non stick foil on baking sheet. Sprinkle with spices (except for rosemary), then drizzle with canola oil. Bake for 20 minutes, flip wedges and then bake for another 10-15 minutes until crispy, but not burnt. Out of the oven immediately place on paper towels and sprinkle with fresh rosemary.
After making the key lime cups, the boys have been on a dessert in a cup kick, so this past week we combined vanilla pudding, crushed Oreos, whipped cream, and sour gummy octopuses to make these tasty treats. All you do is make up a small box of vanilla pudding, divide into four cups and let set (about ten to twenty minutes). Then crush up Oreos and sprinkle on top. Then top that with some whipped cream and a gummy octopus and you’re all set!
Oh, and if you want a grown-up version add a small layer of Irish Cream between the pudding and Oreos. Super tasty and adds just a bit of a kick!
Last week was our first real week of summer at home (last week we were at the beach), and I already ran out of popsicles…
The boys also started refresher swim lessons, and my niece was the best towel holder (and so good, considering she couldn’t get in the pool)…
We did a few “avoid the summer slump” things…
And a whole bunch of reading…
And J has been doing his own hair…
I’m thinking of getting him some styling cream, but all I can think of is these neon LA look gel that we used in the eighties…
Oh and I totally want this shirt in my size…
And the boys and I made key lime pie jars…
That we ate while watching baseball on TV! Summer is definitely in full swing!
Enchiladas are one of my all time favorite meals. Chicken or beef, cheddar cheese or Monterey Jack, at home or at a restaurant, corn or flour tortillas, they’re one of my favorite things to eat. My classic enchiladas are these.
Created by my Mom, they’re the recipe that everybody in my family knows (cousins, aunts, uncles, etc.), and they always taste like home. They also are dear to me because B and I made them together for our first Valentine’s Day together. No frills, no fancy dinner out, just cooking enchiladas and watching re-runs of Reba. I could’ve married him that day!
However, with B’s food allergies I’ve created modified ones over the years to accommodate his diet. These include three cheese enchiladas…
And green chile enchiladas…
My beef enchilada recipe is also a take on my mom’s recipe and the boys’ favorite…
And sometimes I’m just cooking for me and make a modified version for lunch…
And in summer we make The Pioneer Woman’s chicken enchiladas with strawberry poppyseed salad…
Hope you find your favorite enchilada!
I have so many recipes on my blog that starting this summer, I thought I’d revisit some our favorites that are on weekly rotation for lunch, dinner, and dessert.
For lunch this week try out chicken salad sandwiches…
And for dinner try tequila lime chicken and rice…
Cheeseburger pizza…
Pick three pasta…
And for dessert make molten lava cakes…
Happy meal planning!
This super simple recipe makes for a perfect Saturday night dinner. I just slow cooked three chicken breasts for 5 hours covered with my taco spice blend, then shredded it. I cooked some Whole Foods frozen rice (have you tried their frozen rice? It’s awesome) and then piled chips, rice, chicken and a healthy drizzle of enchilada sauce (recipe to follow). Top with cheese and melt in the microwave or like this. Then add whatever you’re using up in the fridge that day!
Here’s the recipe for the enchilada sauce:
1 15 oz can red enchilada sauce (mild or medium)
1 tbs butter
1 tbs cornstarch mixed with 1-2 tsp warm water
1/4-1/2 cup sour cream
Directions
Heat enchilada sauce and butter in sauce pan until it reaches a boil. Let boil, stirring constantly for three minutes. Add in cornstarch, then reduce heat to low. Simmer five minutes then stir in sour cream. Serve over chicken and rice on nachos!
The cashew. Literally the only nut butter that everyone in my house is not allergic to. And if you’re thinking, why not use sunbutter, B is allergic to sunflowers. So there’s that. Anyway. This is a spin on a peanut butter cookie, rolled in whatever sprinkles I have on hand, and it’s also super crumbly. However, the boys don’t mind the mess, and it’s quickly become a dessert favorite. They are easy to throw together, but you will need a hand mixer to get it nice and creamy before you roll them in all those sprinkles.
Ingredients
1 cup cashew butter
1 egg
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 cups of assorted sprinkles
Directions
Preheat oven to 350 degrees. Combine first five ingredients and beat for two minutes on medium with a hand mixer (I find this combines it better than my stand mixer). Roll a tablespoon scoop completely in sprinkles then place cookies 1 inch apart on a slipat mat. Bake for 5 minutes, then rotate the pan 180 degrees and cook for an additional 2-3 minutes until done. Cool on the pan for 3 minutes before moving to a baking rack to cool completely.
Up at bat…
And at the pitcher’s mound…
In the pool…
And lounging outside…
A dinner classic…
Made Spring by grilling the chicken and tomatoes first.
One of my favorite summer drinks, and it’s best introduced with a stack of fajitas (I used this marinade minus the tequila) corn salad, and homemade salsa.
Blend together 2 cups fresh pineapple chunks, 3 small pineapple juice cans, 1 1/2 tsp of vanilla, and just a touch of sugar to taste (about 1/2-1 tsp). Chill until ready to serve. If you want to make it adults only, add three shots of blanco tequila!
Then bring out your fajitas:
And enjoy!