Last night I wanted some comfort food. Something warm and happy to fill the soul and the tummy. Soup, that kind of night called for soup. It was really good! Full of flavor. Quick and easy to make. A total keeper.
These Shrimp and Crab Enchiladas were the perfect balance of nice seafood flavors and Mexican flavors, and all wrapped in a nice complex sauce. And thanks to Chad for making these!
Happy Tailgating Snacks Month! These little Mini Taco Cups are perfect for any tailgating or football party spread. They’re easy to make, delicious to eat, and totally flexible in what you put on them. I love black beans and red peppers on my Mexican food. And, of course, I love avocado! But, if you have…
Last week I made my Smoky Black Bean Chili for dinner. It’s great because it cooks in the crock pot, leaving the kitchen nice and cool. Since it makes a big ‘ol pot of chili there were lots of leftovers that I stuck in the freezer. And, last night I made enchiladas with the chili, some more black beans, zucchini, and corn. Man, was it yummy!
Easy Enchilada Sauce: Just mix a few ingredients together, simmer for a few minutes, and voila! You have an excellent enchilada sauce that you can use in all kinds of places! In addition, it freezes well, for use later.
This Mexican Casserole was a life-saver the other week. I didn’t have much time to make dinners or lunches, so I made this lovely big casserole, and we have several meals. It was awesome to know that there was a healthy yummy meal ready in the fridge whenever I needed it! #Casserole #enchiladas #avocado