Tag Archives: food

Garlic Artichoke Bread

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Garlic Artichoke Bread

Think of this as Cheesy Garlic Bread meets Baked Artichoke Dip, only it’s 50 times better than that 🙂

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Ingredients
2 tbsp butter
2 cloves garlic, pressed
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded cheddar and mozarella cheese blend
½ cup grated Parmesan cheese
¼ cup plain greek yogurt
1 large shallot, finely minced
1 small loaf ciabatta bread ( Really any type of bread would be fine)
Salt and freshly ground black pepper
*I added about 1-2 tbs of fresh chopped basil and it was sooooo delicious!

Instructions
Preheat oven to 350-375

In a large skillet set over medium-high heat, melt the butter until foamy. Add garlic and cook until fragrant, about 30 seconds. Remove from heat, and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream and shallot until combined.
Slice/open your bread) Place the bread open face side up on the baking sheet,  and spread the cheese and artichoke mixture overtop. Bake until cheese is melty and it starts to brown and bread is hot. I finished it off with a few minutes under the broiler to get even better color! Then cut bread into servable size pieces and serve right away, while the cheese is still nice and melty and delicious.

I made this for a group of friends and they all seemed to enjoy it. I defineitly did! This would be great as an appitizer or side dish. Also you can totally make this ahead. I actually make the artichoke cheese mixture the day before and then just spread it on the bread and baked it and it turned out fan.tast.ic!

Enjoy!

xoxo

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Creamy Spinach & Sausage Pasta

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Creamy Spinach & Sausage Pasta

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This picture could definitely use some better lighting but you get the idea 😉

Ingredients

  • 1 package smoked sausage of your liking
  • 1 Tbsp olive oil
  • 1 medium onion
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 2.5 cups chicken broth
  • 1 lb pasta (any shape you want)
  • 1 package fresh spinach
  • 1 cup (4 oz.) shredded monterrey jack
  • 1 bunch green onions

Instructions

  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

Jake seriously loved this! He snuck a bit before I sat down and was like ” this is so good! What is in here? Seriously this is really delicious”. That always makes me super happy when he loves what I cook. Now you can share this with your loved ones 🙂 Enjoy!

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Easy Cheesy Chicken Enchiladas

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Easy Cheesy Chicken Enchiladas

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Hi All!!

With Thanksgiving coming up soon you will probably have a little extra turkey hanging out in your fridge 🙂  I love finding fun things to do with leftovers because we always seem to have so many each year. Last year we (my mom and I) made a turkey and pumpkin soup and it was delicious!!! Of course there is nothing wrong with cold turkey sandwiches also(personal fav). This recipe is very simple and takes almost no time at all to whip up, which is nice after slaving away for Thanksgiving. It’s also sort of refreshing that it’s a totally different taste combination than all of the traditional flavors we all will have just had! Hope you enjoy!!!

Ingredients

  • 1 can (19 oz) mild enchilada sauce
  • 4 cups shredded chicken(or leftover turkey)
  • 1 bag (8 oz) shredded Mexican cheese blend
  • 2/3 cup Neufchatel cheese (or 1/3-less-fat-cream cheese)
  • 10-15 small flour tortillas
  • Sliced fresh jalapeño peppers, fresh cilantro leaves and diced fresh tomato for garnish (optional)

Directions

1. Heat oven to 375 degrees. Coat one 4-quart or two 2-quart baking dishes with nonstick cooking spray. If using 1 dish, spread 1/3 cup of the enchilada sauce in bottom. If using 2 dishes, spread half of the 1/3 cup of the enchilada sauce in bottom of each dish.

2. In a bowl, combine chicken, 1 cup of the shredded cheese and 3/4 cup of the enchilada sauce.

3. Spread about 2 tsp of Neufchatel on a tortilla. Spoon 2 to 3 tbsp chicken mixture in a strip in center of tortilla. Roll up tightly to enclose filling; transfer to prepared dish(es). Repeat with remaining tortillas, cream cheese and chicken mixture to yield 16 enchiladas. I used toothpicks to secure each tortilla so that they stayed closed.

4. Pour remaining sauce over enchiladas, dividing evenly between dishes(if using two). Top with remaining cheese. Bake at 375 degrees for 20 minutes. Increase temperature to 400 degrees and bake an additional 5 minutes, until cheese begins to brown slightly. Garnish with whatever toppings you like: jalapeño slices, avocado, and cilantro. Enjoy!!!!

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Thanks for checking out my blog fellow foodies!

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Roasted Vegetable Stacked Enchiladas

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Roasted Vegetable Stacked Enchiladas

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Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 sweet potato chopped
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

*This is optional but I added the zest and juice of 1 lime to mine 🙂

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

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2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, lime zest and juice(if using) and cilantro. Stir and season with salt and pepper.

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3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan(See my picture before for a trick!). Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

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My mom taught my this trick to cut off two sides of the round tortillas. This makes them fit perfectly in the corners of pans with minimal overlap so you have a perfectly even layer. She’s a genius 🙂

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

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This is another beautiful meal. I served this with some Salsa and chips and we had a delicious light meal. Hope you enjoy and of course thanks for reading my blog. I’m blown away at how many views and comments I get in a day. Never in my wildest dreams would I have thought that so many people would visit my site when I started this. Seriously you all make me so happy! 🙂

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Black Bean & Corn Salsa

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BLACK BEAN & CORN SALSA

Honestly never met a person who didn’t like this(sometimes people prefer no cilantro, but never didn’t like it)

So delicious, so healthy and so easy. honestly throw all the crap in a bowl and stuff your face 🙂

I have one of these veggie chopper things:

and it works PERFECT for this(but obviously you could do it by hand too)

sort of guessing with this recipe( long ago I’m sure there was a recipe I followed but now it’s just sort of whatever I feel like) You can experiment with to make your own perfect recipe too!

SALSA INGREDIENTS:

2 cans of BlackBeans(rinsed)

1 can of corn(they sell salt free, preservative free corn in a can now, so buy that, it’s so much better for you)

couple tomaotes

1 avacado

2 jalapêno pepper, seeded

1 bell pepper of your choice(red,green,orange,yellow)

1 small or 1/2 cup red onion

1/2 cup of fresh cilantro

chop all those to a size of your liking and mix all those items in a bowl(not tooooo much so as to not mush the avocado) then mix the dressing in a separate bowl:

DRESSING INGREDIENTS:

1/4 cup vinegar(red wine, or white wine or white)

Tbs of Olive Oil

juice of 2 limes

and a dash of salt

Pour over the mixture and try not to eat it all in one sitting 🙂

Thanks for reading!

xoxo

-G