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
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.
1 cup cashew butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 cups of assorted sprinkles
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:
Naan + rotisserie chicken mixed with bbq sauce + sliced red peppers + fresh mozzarella + spinach + Trader Joe’s balsamic glaze = dinner. Add first three toppings to naan and then bake in the oven at 400 degrees for about 10 minutes. After removing from oven add spinach and balsamic glaze. Enjoy!
We celebrated one year with my sweet niece this past weekend, and my sister made a ton of amazing Chinese food. One of my absolute favorites were these awesome pineapple buns:
They don’t actually contain any pineapple, but are called that for the design on top. They are sweet, fluffy, and delicious. They’re quite a bit of work to make, but are well worth it!
I’ve shared this dish in the past, and this is just a remix with an added dose of rice and veggies. It’s super easy and will be done in less than twenty five minutes.
Two cans of tuna, drained
One can cream of celery
One bag of Green Giant Steamers Lightly Sauced Cheesy Rice & Broccoli Vegetables
Two cups of potato chips, lightly crushed
1/2 tsp paprika
Preheat oven to 400 degrees. Cook the veggies for 3 minutes. Combine tuna, cream of celery, veggies, paprika, 1 cup potato chips. Pour into a lightly greased small casserole dish. Top with remaining potato chips. Cook for twenty minutes, or until heated through and potato chips are lightly browned.
Saturday night dinner. Make the pizza sauce, save yourself time and buy canned pizza dough (or pick up fresh pizza dough from Publix). And definitely get the whole milk mozzarella and cut it into cubes instead of shredding. I made this in a 9×13 brownie pan, and only heated the oven to 475 (our oven is firmly against 500 degrees). And let it cool for at least five minutes before you eat it. You’ll probably need a knife and fork. It’ll be worth it. You may even need to make two. Just a thought. Enjoy!
Right now we are living in the in between. Sometimes warm, sometimes cold. Sometimes rainy, sometimes sunny. Sometimes chili, sometimes salad. And sometimes that’s all in one day. So I’m running in and out to protect my tulips and daffodils, who have decided to shine this week:
And we’re making chili and cornbread on the rainy days:
And riding bikes and jumping on trampolines in between rain storms:
It may still be winter, but I can feel spring right around the corner!
At the boys’ book fair this week, A purchased an Auburn cookbook. I didn’t think I could love him more and then he goes and buys a cookbook so that we can cook together. This weekend we tried our first recipe from the cookbook: lemon bars.
He did all the slicing:
And helped clean-up:
And once they were baked and cooled we had lemon bars for dessert!
He did a great job!