Monthly Archives: April 2016

Southwestern Chicken Eggrolls

Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.

~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.

~Add 1 diced onion and 2 seeded, diced jalapeños. Continue stirring until chicken is cooked through.

~Add 1 tablespoon cumin and 1 tablespoon chili powder.

~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.

~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the Jalapeño Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeño slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker

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Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Want to really wow your guests with my personal favorite shrimp dish? These are incredible, just make sure you have plenty of time to prep (aka don’t make these when you are in a pinch for time!).
~ Roasted Shrimp Enchiladas with Jalapeño Cream Sauce ~

~Begin with 1.5-2lbs of fresh shrimp. Peel, devein, and coat with EVOO, sea salt, & pepper. Lay them out on a lined baking sheet and roast at 400 degrees for 6-8 minutes based on the size of your shrimp.

~Warm 2 tablespoons EVOO over medium heat.

~Toss in a small diced onion and 2 cloves of minced garlic, sauté for 5 minutes

~Add in 2 cups finely shredded cabbage, 1 peeled and grated carrot, 3 cups baby spinach, 2-4 tablespoons chipotle in adobo sauce (depending on how spicy you like it), 1/2 teaspoon cayenne, and 1/4 teaspoon oregano.

~Once spinach wilts, remove from heat and toss in your shrimp (cut them into bite size pieces first).

~Roll in freshly cooked flour tortillas (Tortilla Land are the best).

~Place seam side down in prepared baking dish.


Jalapeño Cream Sauce:

~Melt 2 tablespoons butter in a saucepan.

~Wisk in 2 tablespoons flour and stir continuously for 2 minutes.

~Wisk in 1.5 cups chicken broth.

~Stir in 3/4 cup Greek yogurt.

~Add in 2 seeded and diced jalapeños plus 1/2 teaspoon garlic powder.

~Simmer until sauce thickens, remove from heat and add a handful of chopped cilantro.


Preheat oven to 375. Pour half of the sauce over the enchiladas and cook for 20 minutes covered with foil. Serve with another spoonful of sauce then top with avocado and Sriracha. OMG!!

Adapted from: Damn Delicious (My favorite food blogger and total inspiration 💛)

#SrirachaOnEverything

True statement. I do have a massive love affair with this Asian hot sauce. I even put it on my Mexican food….actually, I put it on everything that I possibly can short of a spooning it directly into my mouth. Here is an example of my obsession (lunch du jour):

Sauté a cup of broccoli florets in a tablespoon of EVOO with cracked pepper for 5 minutes or so. Warm an uncooked corn tortilla in a dry pan (I LOVE Tortilla Land) and fry an egg. Plate the cooked tortilla topped with sautéed broccoli, as much Sriracha as you like, the fried egg, and top with cracked black pepper. Voilà ~ lunch is served.😋 

Salsa Verde/Tomatillo Salsa

Curious about that tomatillo salsa I use in the Jalapeño Cilantro Cream Sauce? Here it is:

Salsa Verde or Tomatillo Salsa is super easy to make from scratch, and not only is it 100x tastier, it doesn’t have any added junk that you don’t need. Heat about 1 tablespoon of EVOO on high heat in a large skillet. Add in 1.5lbs of tomatillos (husks removed), 1 jalapeño, and 1/4 of an onion. Rotate them in the pan until each side is nice and caramelized (they will soften). Then put them in a food processor with 2 cloves of garlic, 1/2 cup of cilantro, and the juice of 1/2 a lime. Chill in the refrigerator. Voilà!

Jalapeño Cilantro Cream Sauce

No offense to salsa, but want to really add some zip to those Mexican inspired dishes? Must. Try. This. Jalapeño Cilantro Cream Sauce:

~8oz softened cream cheese

~2 tablespoons plain Greek yogurt

~7oz salsa verde

~1 teaspoon black pepper

~1 teaspoon celery salt

~1 tablespoon taco seasoning

~1 bunch fresh cilantro

~Juice of a lime

~2-4 jalapeños unseeded if you love spice like we do (or you can seed them!)

Blend everything together in the food processor and let stand in the fridge for a couple of hours. This will keep in a jar for a couple of weeks and the possibilities are endless!!💃🏻

Inspired by: MrsHappyHomemaker

Homemade Marinara

When I first decided I wanted to up my cooking game for my family, I knew I wanted to cut out store bought sauces. However, it’s actually one of the later things that I started doing. I assumed it would be super labor intensive and require more money at the grocery store. Neither of those sounded appealing. Boy was I wrong. Not only was it super easy, most of the ingredients were already in my pantry. And the difference it made in my meals…..wow. I guarantee once you start making your own sauces, you won’t be able to return to those over processed, over salted shelf varieties! A sauce most folks buy for everything from spaghetti to pizza is marinara. This can be modified based on what’s in your kitchen, but here is the basic structure:

Melt 2 tablespoons butter and 2 tablespoons EVOO in a medium saucepan. Add in a small diced onion and a bit of minced garlic. Sauté for 3 minutes or so until onion is translucent.

Stir in: 28oz can crushed tomatoes, 8 oz can tomato sauce, 2 tablespoons brown sugar, teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 2 bay leaves, small handfuls of chopped fresh parsley and basil. Bring to a boil and reduce heat to low. Cover and simmer for 2+ hours. Remove bay leaves and enjoy!!