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Saturday, January 17, 2015

BBQ Chicken Enchiladas


  •  2 tablespoons vegetable oil
  • 1 small red onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 
  • salt and pepper
  • 1 (4 ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • ½ cup whole-kernel corn (I used frozen.)
  • 1 (8-count) package large flour tortillas
  • 3 cups Mexican-blend shredded cheese (I used 4 cups, AKA two 2-cup bags of shredded cheese.)
  • 1 1/4 cups red enchilada sauce
  • ½ cup BBQ sauce
  • (optional toppings: 1/4 cup chopped fresh cilantro, sour cream, extra diced red onions)


Preheat oven to 350 degrees F.
In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Stir in beans and corn until combined.  Remove from heat and set aside.
In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined.  Set aside.
To assemble the enchiladas, lay out a tortilla on a flat work surface then spread two tablespoons of sauce over the surface of the tortilla.  Add a few spoonfuls of the chicken mixture, then sprinkle with a large pinchful of cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges.  Remove from oven and serve immediately, garnished with chopped fresh cilantro, sour cream, and extra diced red onions if desired.

Saturday, January 10, 2015

Swig Sugar Cookies

{These cookies are adapted from a little shed in St. George, Utah, called Swig.}

For the cookies:
1 cup butter (room temperature)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
2 eggs
1/2 teaspoons baking soda
1/2 teaspoons cream of tarter
1 t Salt
5 1/2 cups flour

For the frosting:
1/2 cup room temperature butter
3/4 cup sour cream
2 lb. package of powdered sugar (You most likely won't use the whole thing but it's nice to have extra on hand just in case you add too much milk.)
1/4 cup milk
1/2 teaspoon vanilla
food coloring, optional

1. Cream together butter, vegetable oil, sugars, water, and eggs.

2. Combine dry ingredients and slowly add to butter mixture.

3. Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

4. Roll a golf ball sized ball of dough and place it on your cookie sheet.

5. To give the cookies their signature rough edge,  put 1/4 cup of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above).  Stick the bottom of a glass in it.  This is going to be your cookie press. (If your sugar doesn't stick to the bottom of the glass, spray the glass with a little bit of cooking spray.)

6. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass. 

7. Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

8. To make the frosting, start by creaming together butter, sour cream, and salt.  Slowly add powdered sugar.  When it gets "too thick," add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of food coloring and whip on high for 1 minute.
*, adapted from

Restaurant Inspired Asian Lettuce Wraps

  • 1 head of sturdy lettuce such as bibb, romaine, or iceberg
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons light or dark brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or chicken
  • 1 small bell pepper (green, red or any other color you prefer), finely diced
  • 1 large carrot, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
  • Sriracha or other hot sauce, for serving
1. Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.

2. Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. 

3. Whisk the broth, soy sauce, sugar, and cornstarch together in a small bowl and set aside.

4. Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering. Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces.  When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.

6. Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.

7. Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce.  Remove from the heat and stir in the scallions.

8. Spoon the warmed filling into the lettuce leaves (about 1/3-1/2 cup filling per leaf, depending on the size of your lettuce) and drizzle with Sriracha or your favorite hot sauce, if desired.

(The cooked filling can be made (sealed and refrigerated) up to 2 days in advance.)  This recipe serves 4, so for less filling, just halve the recipe!

*Recipe from

Five-Ingredient Pasta Salad

If you can, use DeLallo brand (especially for pasta and pesto).   Yum.


  • 1 pound (dry) DeLallo whole wheat pasta
  • 1 (12-ounce) jar roasted red peppers, drained and roughly chopped
  • 1 (6-ounce) jar DeLallo basil pesto (about 3/4 cup) (***ADD IN GRADUAL AMOUNTS!)
  • 1 ball fresh mozzarella cheese, diced
  • 3 handfuls fresh arugula (I used one 5 oz. package)


Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Friday, January 9, 2015

Green Power Smoothie

  • 1 cup unsweetened coconut milk
  • 1 banana, peeled
  • 1 orange, peeled
  • 2 cups fresh spinach
  • 1½ cups frozen pineapple
  • 2 tsp. chia seeds, optional (but strongly encouraged!)

  1. Place everything in a blender in the order listed, starting with the liquid and ending with the frozen fruit and chia seeds (if using).
  2. Blend until smooth and transfer into two tall glasses.


Wednesday, January 7, 2015

Lemon Butter Chicken

this recipe is from the food blog, Damn Delicious.  when it comes to this chicken, she's telling the damn truth.
  • 8 bone-in, skin-on chicken thighs 
  • 1 tablespoon smoked paprika 
  • Kosher salt and freshly ground black pepper, to taste 
  • 3 tablespoons unsalted butter, divided 
  • 3 cloves garlic, minced 
  • 1 cup chicken broth 
  • 1/2 cup heavy cream 
  • 1/4 cup freshly grated Parmesan 
  • Juice of 1 lemon 
  • 1 teaspoon dried thyme 
  • 2 cups baby spinach, chopped

  • Preheat oven to 400 degrees F. 
  • Season chicken thighs with paprika, salt and pepper, to taste. 
  • Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. 
  • Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. 
  • Place into oven and roast uncovered until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. 
  • Serve immediately.
  • *

Monday, December 15, 2014

Paleo Sweet Potato Chili...until I added a can of beans.

  • 2 lbs. hamburger
  • 1 red onion, chopped
  • 1 teaspoon minced garlic
  • 1 large can (29.5 oz) can tomato sauce
  • 2 cups petite diced tomatoes, with juice  (I just used 2 14.5 ounce cans.)
  • 3 cups beef stock
  • 3 carrots, chopped (about 1 cup)
  • 5 small sweet potatoes, peeled and cubed (about 4-5 cups)
  • (I added one can of pinto beans [with liquid].)
  • 2 bay leaves
  • ½ teaspoon thyme
  • 2 tsp. salt
  • 1½ teaspoons black pepper
  • ½ cup chili powder (I found this to be a bit too much.  Start with 1/4 cup, then gradually add if you want more spice.)
  • dash of oregano
  • dash of red pepper flakes
  1. In a large saucepan, brown hamburger, onions, and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil, and simmer for about 30 minutes or until the sweet potatoes and carrots are cooked through.
  2. Slow Cooker Option: Instead of simmering the chili on the stove, brown hamburger, onions, and garlic, then transfer to crockpot (with remaining ingredients) and let it simmer on low all day (8 hours) or on high for 5-6 hours.