QUINOA ENCHILADA CASSEROLE

QUINOA-ENCHILADA-CASSEROLE

I’m not kidding when I say, the casserole looks way better than the leftovers you see pictured above.  So just imagine a 9×13 dish filled up with lots of goodness.  The cheese bubbling at the top is just the beginning. OMGeeeee!  I hope you enjoy this as much as I did.    The original one didn’t have meat so I added ground beef.  I also added more cheese. Because that’s how we roll. 😀 You can easily alter the recipe to your liking once you get familiar with the taste.  I added a little garlic salt and green onions.  Next time I am going to try it with shredded chicken and brown rice.  The best part about this dish, it’s healthy! Let me know how it turns out!

INGREDIENTS:

1 cup of cooked Quinoa

1 lb of cooked ground beef (I seasoned it with a little garlic salt)

1 (10oz) can of mild enchilada sauce *I used Las Palmas. I bought 2 cans and used a little more than 10oz since I added the beef.

1 (4.5oz) can of fire roasted chopped green chiles *I used La Victoria

1/2 cup of frozen corn or canned corn *I used frozen

1/2 cup of canned black beans drained

2 Tablespoons of chopped fresh cilantro

1/2 teaspoon of cumin

1/2 teaspoon of chili powder

Kosher salt and pepper to taste

3/4 cup of shredded cheddar cheese divided

3/4 cup of mozzarella cheese divided

1 tomato diced

1 avocado halved and diced

Diced green onions

INSTRUCTIONS:

In a large saucepan cook the quinoa according to package instructions.  If you are going to use ground beef in your casserole, brown while quinoa is cooking.

Preheat oven to 375 degrees.  While ground beef is browning and quinoa is cooking, lightly oil a 9×13 baking dish.  If you don’t add meat, use an 8×8 dish.

In a large bowl stir cooked quinoa, cooked ground beef or chicken, corn, black beans, season with salt and pepper, cilantro, cumin and chili powder.  Stir in 1/2 cup of the cheddar cheese and 1/2 cup of the mozzarella cheese.

Pour mixture into baking dish.  Top off with remaining cheese (I added more).  I also added green onions on top. Bake casserole for about 15 minutes until cheese is melted and bubbly.

Garnish with diced avocado and tomato.

ENJOY!

 

 

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Mini Salted Caramel Apple Pies

The sound of salted caramel pies really caught my attention when browsing for a recipe on Pinterest.  I’m a little hesitant when I have to make the crust from scratch cause I always end of screwing it up.  But these were really fun to make and I love mini desserts!  The only tweaking I have to do is add more apple and caramel pieces to each pie the next time.  Oh, and complete the dessert with vanilla ice cream… YUM!  These cute pies would be perfect for gifts.  Just wrap them up in something festive or pile them into a holiday box and viola!

25 Days of Christmas

Day 6: Bake mini apple pies and give to friends and family.

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Recipe from:  Just  a Taste

Ingredients:

For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the filling:
2 cups small diced (peeled) Granny Smith apples
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Large flake sea salt I used regular sea salt
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional) I used regular sea salt as well

Directions:

Make the dough:

Whisk together the flour, salt and baking powder in a large bowl.

Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

Preheat the oven to 425ºF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.

Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle on top of each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional) I used a pinch of sea salt.

Bake the pies for about 15 minutes, or until they’re golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

ENJOY!!

Lemon for the Belly!

For all you lemon lovers out there, holy moly this dessert is delish!  I tried another recipe from my pinterest “Sweet Tooth” board.  I thought this one would be great since my husband is all about lemon.  He loves the taste so much so I added the lemon zest and topped it off with the blackberries. Plus, It doesn’t even call for oil…even better!

Another great thing about this recipe is that it’s soooo easy to make.   I’m not a fan of recipes that call for ingredients I can’t pronounce.  I’m not that advanced yet! Ha! Plus, with a 10 month old, I need something quick!

Light Lemon CakeRecipe from:  Home Grown Beets

Ingredients:

1 Package Lemon Cake Mix ( I used Duncan Hines, Moist Deluxe Lemon Supreme)

1 Package Instant Lemon Pudding Mix

1 3/4 Cup Water

3 Egg Whites

3/4 Cup Milk

1/2 tsp Lemon Extract

1 Package Instant Vanilla Pudding Mix

1 Carton (8 oz.) Frozen Whipped Topping

Combine first 4 ingredients. Beat on low speed for 1 minute. Pour into 9 x 13 x 2 in. baking pan coated with non-stick cooking spray. Bake 23-28 minutes at 350 degrees. Cool.

In mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake and refrigerate.

I added the lemon zest and blackberries once served.

ENJOY!

Food Diaries

I’m not going to lie, eating healthy has been a pain in the ass for me and I do have my moments where I get really frustrated or annoyed with vegetables. ” Sorry broccoli, I just don’t like you right now and your little friends either.”  If I’m going to look like Humpty Dumpty for 9 months I’m going to enjoy it…occasionally ;).

Sprinkles has been one of my FAVORITE places to buy cupcakes, but since they are located in Bum Fucked Egypt Beverly Hills, I decided to try a new place right around the corner. ” Velvet Cupcakes, I Love you.   You are just as delicious as those expensive Sprinkles cupcakes.”  I was even nice enough to buy Tim a Mocha Toffee Crunch.  Needless to say, I ended up eating almost half of his and of course, all of my Red Velvet.

I’m a huge fan of cheese and when I found out I couldn’t have soft cheeses during pregnancy I flipped!  What the hell?  I get really fat, but can’t eat what I really love!  Damn you soft cheese and your growing disease-causing organisms! I am always in the mood for something extra cheesy so I made macaroni cheddar cheese cups.  You can find the recipe here.  Let me know what you think.  I’m going to use more cheese next time…just saying.

Just another craving out of the thousand others I have….Wendy’s Frosty and Fries.  YUM!!

The BEST hamburger I have ever tasted in Los Angeles! The Truffle Burger at Umami.  and I won’t dare leave out the fries and the condiments that come with it.  Tim and I always order our fav 3…garlic aioli, jalapeno ranch, and Umami’s homemade ketchup.  God Bless!  I’m drooling just thinking about it.   If you think you’ve tried a better burger in LA, please share!

Sunday morning at Bob’s Big Boy.  Tim drinks his coffee while patiently waiting for his EXTREME SUPREME breakfast.

TAH DAH!!!