Green Chile Chicken Enchilada Soup

I love autumn for a multitude of reasons: Football, oysters, sweaters, boots, scarves, holidays, and last but not least, crockpot season. Fix it and forget it is so awesome for crazy days of shuffling my three year old from one thing to the next, cooking for my freezer meal business, and the endless chores of being a stay at home wife and mom. 

This is the best new soup I’ve tasted in a while. And today (after making it yesterday), it tastes even better!

Toss into crockpot:

10oz can green enchilada sauce, 1 can drained and rinsed northern beans, 2 cans drained and rinsed black beans, and 3 chicken breasts. 

Now add 1 undrained can of diced tomatoes, 8oz undrained diced fire roasted green chiles, 1tsp salt, 1/4tsp pepper, 4tsp chili powder, 1tbl cumin, 3/4tsp paprika, a handful of chopped cilantro, and 2 cups of chicken broth (I prefer reduced sodium bone broth). 

Cover and cook on low for 6-8 hours until chicken easily shreds. 

Remove chicken from crockpot and cube 8oz of cream cheese (I prefer the Greek yogurt variety. It’s much healthier and tastes better in my opinion). Turn your crockpot to HIGH, and add in the cubed cream cheese to melt for 30 minutes. 

Add your chicken back in once cheese has melted and serve. We topped ours with avocado, Greek yogurt, cilantro, and jalapeƱos. 

For extra goodness, try making your own tortilla chips. Use a pizza cutter to quarter yellow corn tortillas. Brush both sides with EVOO and sprinkle with sea salt. Bake at 350 on a baking sheet until edges begin to turn brown. Yum.šŸ˜‹

Adapted from: Chelsea’s Messy Apron

Honey Cilantro Shrimp

We are SO very lucky to live by the water where fresh seafood is easy to come by. I could eat shrimp every day. Yes, every single day. My husband is an amazing grill master. Thank goodness, since he is no use in the kitchen. Lol!

These shrimp literally take no time to make and taste amazing. We paired them with my husband’s superb filet and a salad….it truly felt like date night!

Warm 1tbl EVOO and 1tbl butter over medium heat. Add a pound or more of fresh shrimp and a teaspoon+ of minced garlic. SautĆ© for about 3-5 minutes until shrimp are pink. 

While shrimp are cooking combine:

-Juice of a lime, 3tbl chopped cilantro, 1tbl soy sauce, and 3tbl honey. 

Once shrimp have cooked through, pour mixture into saucepan and simmer for 2-3 minutes. Serve with slotted spoon over salad, pasta, quinoa, anything really. Enjoy! 

Spicy Green Shrimp Enchiladas

This is the easiest meal in the world. Seriously. However, having a few fresh ingredients takes it from good to spectacular. 

Toss 1.5 pounds of fresh, deveined shrimp in EVOO, salt, pepper, and then roast in a 400 degree oven on a baking sheet lined with parchment or aluminum foil for 6-8 minutes. 

Prepare fresh flour tortillas and fill with 6-8 shrimp and pepper jack cheese. Line filled enchiladas in baking dish and brush both sides with green enchilada sauce (homemade recipe on blog). Bake seam side up for 15 minutes at 375 degrees. Then, flip and bake for 10 minutes. Finally, top with pickled jalapeƱos and mozzarella or Monterey Jack cheese and bake for an additional 5 minutes until the cheese has melted. 

Top with fresh avocado, hot sauce, salsa, Greek yogurt, or anything you like. Enjoy!

Cajun Shrimp & Quinoa Casserole

This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits! 

Begin with 1.5-2lbs fresh shrimp, peeled and deveined.

To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth. 

Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion. 

Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sautƩ for 7 minutes or until tender.

Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sautĆ© for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautĆ©ed them separately, oops!

Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink. 

Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!

Adapted from: Southern Living

Pickled JalapeƱosĀ 

We have picked approximately 2 million jalapeƱos from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks. 

Begin with about 15 large jalapeƱos sliced with the stems cut off. 

Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeƱos.

Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeƱos turn color. 

After 15 minutes transfer the jalapeƱos to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!šŸ’ƒšŸ»

Adapted from: Simply Scratch

Grilled, Cheese Stuffed Banana Peppers

With yesterday’s harvest of 15 banana peppers and 18 jalapeƱos, we felt compelled to try something new.


We took a small batch of 5 banana peppers and hollowed out the seeds and membranes.

Slice them lengthwise almost all the way down one side. 

Combine 4oz of cream cheese and 1/2 cup plain Greek yogurt. Then add: 2 cloves minced garlic,  1/4tsp basil, 1/4tsp oregano, 1/2tsp salt, pinch of pepper, 1/2 cup mozzarella, and 1/4 cup parmesan. Fill each pepper with mixture. 

We capped the ends with foil and put them on the grill until they blackened on the bottoms and began to brown on top. 

These were really tasty, however, we love spicy food, so next time we make them we will either use spicy cheese or leave some of the seeds inside!

Adapted from: Cooking a la Mel

Baked Zucchini Fries

With our abundance of beautiful zucchini from our garden, I decided to give this recipe a try. It exceeded my expectations, and was quick and easy to prepare. 

After slicing up 2 huge zucchinis, I combined 1 cup of Panko, 1/2 cup of parmesan, 1 teaspoon of Italian seasoning and salt/pepper. In small batches I dredged my fries through flour, then beaten egg, and then my Panko mixture.

Place a cooling rack (or 2) on top of your baking sheet and coat thoroughly with cooking spray.

Bake at 350 degrees for 20-25 minutes until the fries begin to turn golden brown. Enjoy this delicious guilt free snack plain or pair it with aioli, marinara, or ranch dressing.

Adapted from: Damn Delicious

Grilled, Bacon Wrapped JalapeƱo Poppers

With a million jalapeƱos from our garden and a cheat day/Father’s Day upon us, what better way to use some of our fresh produce than load them up with cheese. These were a bit labor intensive, but worth it.

I used 12 jalapeƱos and halved them, removing the seeds and membranes.

Combine 1 cup shredded cheddar, 8oz softened cream cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Use a dinner knife and spread each half with as much as it will hold.

Cut 12 strips of bacon in half and wrap each jalapeƱo, placing a toothpick in each to hold the bacon in place.

Grill with the cheese side down for 6-8 minutes and then flip and grill until the bacon blackens.

Try not to eat the entire batch!

Adapted from: Sally’s Baking Addiction

Roasted Mexican Street CornšŸŒ½

This corn is just as easy to prepare as it is delicious….and you don’t even have to fire up the grill! Begin with 5-6 corn cobs still in the husks. Place them on the racks of a 350 degree oven for 40-45 minutes until tender.

They will look like this when they are done, and the smell is absolutely amazing.

Remove the husks and rub about a tablespoon of unsalted butter on each ear.

Then sprinkle with chili pepper, cotija (Mexican grated cheese), chopped fresh cilantro and lime juice. Wow, just wow.

Adapted from: Damn Delicious

Homemade Twix Bars

I am not someone who has a huge sweet tooth. I don’t have to have dessert every day, but when the mood strikes, it’s game on. These Twix bars are not only super easy, they are DELICIOUS. 

Coat a 9×13 baking dish with nonstick spray. Using a hand mixer beat 1 cup of salted butter until soft. Add in 1 teaspoon salt, 2 teaspoons sugar, and 1 cup powdered sugar. Beat until smooth. Add 2 cups of flour and carefully combine. Using your hands, press dough out evenly into your baking dish. Bake at 300 degrees for 35 minutes. Let cool completely. 

Melt 2 bags of caramel squares (2.5 cups) and 3 tablespoons of heavy cream in a microwave safe bowl for 3 minutes on high heat. Make sure to stop and stir each minute or so. 

Pour the caramel over the cooled crust and spread evenly. Let cool in the fridge for 20 minutes. 

Melt 2 cups of milk chocolate chips in the microwave for 2 minutes (stir after the first minute). Pour over the caramel and spread evenly.

Refrigerate until chocolate sets. Cut and serve!šŸ˜ƒ

Adapted from: My Kitchen Escapades