Chicken Enchiladas!

IMG_3895As promised . . . a recipe for enchiladas!

Ingredients:

  • 6 Chicken Tenders (cooked and seasoned to your preference, we used cumin, chili powder, pepper, Tony’s Seasoning, and red pepper flakes)
  • 1/2 + 1/8 cup shredded cheddar cheese (separated)
  • 10-12 white corn tortillas (depends on how full you’d like your enchiladas)
  • 1/4 cup jalapeno dip
  • 2 tablespoons pureed black beans
  1. Chop the chicken tenders into large pieces, then throw them into a food processor, and chop until their texture resembles shredded chicken.
  2. Warm the tortillas for 45 seconds in the microwave wrapped in a damp paper towel. This will make them more pliable to roll for enchiladas.
  3. Run two lines of black bean puree at the top and bottom of your casserole dish.
  4. Begin assembly of your enchiladas. Take one tortilla, sprinkle a smidgen of cheese in the center, spoon on some chicken, roll the tortilla shut, and place in the casserole dish.
  5. Continue making enchiladas until you’re out of filling. Sprinkle with the remaining cheese.
  6. Bake at 350 for 20-25 minutes. Remove from oven, and drizzle the enchiladas with the jalapeño dip. Serve hot! 🙂

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I hope y’all enjoyed this recipe! If you choose to make it . . . let me know what you thought in the comments.

Have a Marvelous Monday, y’all!

Love,

Olivia

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Gluten Free Peanut Butter Cookies

Hey y’all! Today I’m going to be sharing a recipe for Gluten Free Peanut Butter Cookies.IMG_3792

Ingredients:

  • 1/2 cup Peanut Butter
  • 1/4 cup Shortening
  • 3/4 cup Light Brown Sugar (firmly packed)
  • 2 Tablespoons Vanilla Almond Milk
  • 1 Tablespoon Vanilla Extract
  • 1/3 cup Applesauce
  • 2/3 cup Krusteaz All Purpose Gluten Free Flour
  • 1/3 and 1/8 cup Coconut Flour
  • Dash of Salt
  • 1/2 teaspoon Baking Soda
  1. Preheat oven to 375°
  2. Beat Peanut Butter, Shortening, Brown Sugar, Milk, and Vanilla until well blended.
  3. Add in Applesauce and mix in with a spatula.
  4. Mix flours, baking soda, and salt. Add into creamed mixture until completely blended. Form into a ball with a spatula. It’ll look something like this:IMG_3785
  5. Roll into balls, and place onto a cookie sheet. Create a criss cross pattern with the tines of a fork.
  6. Bake 10-12 minutes until just beginning to brown. Cool on a wire rack:IMG_3787

Makes 2 dozen cookies.

I hope y’all try this recipe! If you do . . . let me know what you think of it in the comments!

IMG_3789Have an awesome day y’all!

Love,

Olivia

Copycat Chuy’s Jalapeno Dip

In anticipation of Cinco de Mayo tomorrow, I thought I’d share a copycat Chuy’s recipe with y’all! This would make the perfect addition to your chip and dip bar, a dip for quesadillas or to drizzle on to nachos, salads, or enchiladas. This stuff is addictive, so you may want to make a double batch. 😉

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Copycat Chuy’s Jalapeno Dip:

Ingredients (don’t let the picture above deceive you, you don’t use nearly that much cilantro, or five jalapeños):

  • 1 long green chile (chopped)
  • 1/3 cup cilantro leaves
  • 1 packet of ranch mix
  • 2 medium size jalapeños (chopped)
  • 1 1/3 cup mayonnaise
  • 2/3 cup of buttermilk (you can use plain milk, and add in 2 teaspoons vinegar)
  • Throw all your ingredients into a food processor, and mix until smooth!

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As I mentioned before, this is awesome drizzled over nachos. See:

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Hope y’all had an awesome day, and I’ll see you here tomorrow for Cinco de Mayo!! 😉

Love,

Olivia

Caprese is my new culinary BFF!

Do any of y’all go through phases of ABSOLUTELY loving a certain flavor combination? Well, that’s been my relationship with caprese recently. I’m totally in love with everything about it. The fresh summery flavors just seem like a fabulous way to celebrate the arrival of spring! 😉 Here are a couple of ways I have made it over the past week or so . . .

1) The Classic Caprese Salad
In my opinion, a classic caprese salad is the embodiment of simplicity at its very best. Fresh tomatoes with mozzarella, fresh basil, and balsamic vinegar (or vinaigrette dependent on what you have on hand) makes a simply delicious meal.

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Now, if you feel like switching it up, you can take this flavor combination a step further with  . . .

2) Caprese Grilled Cheese!
On days you feel like kicking your caprese up a notch, this sandwich is for you. Made of Canyon Bakehouse 7 Grain Bread with Cream Cheese (because you need something to hold it all together), Sliced Tomatoes, Mozzarella, Fresh Basil, and some Balsamic Vinaigrette grilled on a med/hot stove until the cheese is melty. The freshness of the tomato and basil combined with the creaminess of the cheeses, and the crispiness of the bread creates an absolutely delicious sandwich.

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Do any of y’all have a flavor combination you can’t stop making? Let me know in the comments!!

Have a Stupendous Saturday!
Love,
Olivia

Gluten Free Breakfast Ideas

Hey y’all! Thought I’d share some easy Gluten Free Breakfasts I’ve made over the past few weeks! 😀

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1) Dippy Yolk Eggs with Toast (Canyon Bakehouse 7 Grain Bread) and Cherry Tomatoes.

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2) A Gluten Free Blueberry Muffin from Walmart!
These are quite tasty. The packaging at Walmart looks like this, fyi.

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3) Aldi LiveGfree Pancakes (2) with half a banana, and a scrambled egg with red bell pepper, ham, and cheese.

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4) Breakfast Tostada with eggs, ham, bell peppers, cheese, a dollop of sour cream, cilantro, and cherry tomatoes.

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5) Chocolate Chip Banana Bread! If you have time the night before or on a weekend you could make this, and have yummy breakfast all week long.

So, there ya go. A few easy Gluten Free Breakfasts! Check back here tomorrow for a new post! 😉

Love,
Olivia

Creamy Pumpkin Sauce

Sauce:

  • 4 Tablespoons of butter
  • 1/4 + 1 teaspoon sage separated
  • 1 teaspoon garlic powder
  • 1 teaspoon minced onion (dried)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 cup half and half
  • 3/4 can of pumpkin
  • 2 oz of cream cheese
  • 3/4 cup chicken broth
  • 1/4 evaporated milk
  • 2 tablespoons of parmesan reggiano
  • Melt the butter in a sauce pan over medium heat, once melted add in the teaspoon of sage, the garlic powder and the minced onion. Let butter boil and begin to brown.
  • Once light brown, add in the half and half, whisk to combine.
  • After half and half and butter are combined, whisk in half of the canned pumpkin along with your cinnamon, and cumin.
  • Once that’s combined, whisk in the cream cheese, then blend in the rest of your canned pumpkin.
  • Whisk in your chicken broth, then your evaporated milk. Add in the cheese and remaining sage.
  • Whisk all together until smooth and creamy. Let simmer for ten minutes, and whisk again before serving over any pasta dish. . .

One idea might be Pumpkin Ravioli. I may share the recipe on the blog here soon, but it needs more recipe testing.

To go with our fun fall recipe, comment below and tell me your very favorite fall activity!

Hope y’all enjoy, and Happy Fall Y’all!
Love,
Olivia