recipes

Recipe: Street Corn Enchiladas

Abby H.Leave a comment

Inspired by Your Barefoot Neighbor, this recipe is really tasty and pretty easy.

Ingredients:

  • 14 ounces fire-roasted corn (available frozen or canned- if you use canned, drain it)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 T. Neutral cooking Oil
  • 2 cups cooked chicken, cut into bite-sized pieces (Rotisserie chicken works great for this)
  • 28-ounce can green enchilada sauce. I like Las Palmas
  • 1 cup Sour Cream (or plain Greek yogurt)
  • 1 can cream of chicken soup
  • 4 T.  Elote Seasoning (or more, to taste)
  • 1 package corn tortillas
  • 4 cups cheese of your choice- I like Monterey Jack or Mexican Melting Cheese blend
  • Spray release

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, sauté the corn, bell peppers, and onion in oil until the onions are soft and translucent, about 5-10 minutes.
  3. Remove from the heat and let cool slightly.
  4. In a mixing bowl, combine the Enchilada sauce, cream of chicken soup, sour cream, and elote seasoning.
  5. Spray a 9×13 pan with nonstick spray.
  6. I prefer to layer enchiladas, like lasagna, instead of rolling them. Spoon a little sauce into the bottom of the pan. Then lay down a layer of tortillas, veggies, chicken, cheese, and sauce. Continue to layer the ingredients until the pan is full. Top with any remaining cheese.
  7. Cover with foil and bake for 30-45 minutes. Remove the foil during the last 10 minutes to melt the cheese on top.
  8. Allow to rest for a few minutes before serving.

Variations:

  • Gluten Free: Substitute gluten-free cream of Chicken Soup
  • Vegan: Omit Chicken. Substitute faux meat as desired, or increase the amount of veggies. Substitute sour cream, cream of chicken soup, and cheese for your preferred vegan versions.

 

Today is National Peanut Day!

Abby H.

September 13th is National Peanut Day!

If you don’t have a peanut allergy, this is a great day to celebrate this tasty legume. The peanut isn’t botanically a nut; it is related to beans and lentils.

We can credit George Washington Carver for bringing the peanut into our everyday lives. To learn more about Carver and his incredible career in botany, check out this article.

Here are a few recipes that my family loves that feature peanut butter:

If you love Peanut butter but need to avoid the natural fat/oil, I use PB2 in my protein shakes. If you also need to avoid added salt, Peanut Flour is a great option in place of PB2.

I love having Peanut butter on hand in my car snack box, so I use these Jif Cups or these By Nutz pouches.

 

 

 

Recipe: Country Pork Sausage Gravy

Abby H.

This is a very easy breakfast to make. It goes great on toast, biscuits, and crescent rolls.

Ingredients

  • 1 lb. Bulk breakfast sausage (I like Jimmy Dean)
  • 1.5 cups milk (I used whole milk)
  • 1/2 cup All-Purpose flour
  • Salt and Pepper to taste

Directions

  1. In a large skillet, brown and crumble sausage over medium heat.
  2. Once the meat has cooked through, sprinkle flour in the skillet. Stir the flour, coating the meat and absorbing the fat in the pan.
  3. Allow flour to cook and brown slightly, stirring frequently.
  4. Turn down the stove to low, and slowly pour milk over the mixture, while whisking. Stir constantly as the mixture cooks and the flour thickens.
  5. If the gravy is too thick, add a little milk (about 1/4 cup), and continue to cook until thick.

Subtitutions:

  • If you are dairy-free, use your favorite milk.
  • If you are gluten-free, use a 1:1 Gluten Free All Purpose Flour.
  • If you do not eat pork, turkey breakfast bulk sausage is a great replacement.

Back to School Recipe Round Up: Casseroles and Hot Dishes!

Abby H.
Casseroles and Hot Dishes are a great way to add extra veggies to your family meals!

For some parents, the end of August and the beginning of September means Back to school time. With all of the moving parts, having an easy dinner that is tasty and comforting can be a welcome way to end the day.

Many casseroles and hot dishes can be prepped the night before and stored in the fridge until it’s time to cook them in the oven, and some can be made in a crockpot!

Here are just a few of my favorite casseroles and hot dishes: