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Strawberry-Lemon-Vodka-Ade

It’s spring! That means we can all go get drunk in the warm outdoors with these delicious vodka drinks!

Makes 1 large pitcher, so enough for 2-3 people

2 cups vodka

1 basket strawberries

1 cup sugar

2 cups lemonade (I use the Simply stuff in the clear jug)

1 cup soda water

Ice cubes

Start a few hours before you plan to serve by soaking the strawberries in the vodka and sugar. Over time, the strawberries will soften and let out some of their juices. Right before serving: Mush the strawberries with a potato masher or large spoon. Put some ice cubes in the bottom of the pitcher. Add the mushed strawberry, vodka, and sugar mixture to the pitcher. Mix in the lemonade and soda water. Garnish with whatever the fuck you like (mint is always nice). Get drunk.

2 weeks ago  3 notes

Dairy-free French Toast Pancakes

Too much dairy upsets my guts, so after a lot of experimenting I found a way to make them with coconut or soy milk instead of buttermilk and regular milk. My fave way to make them is with vanilla and cinnamon so they taste like french toast.

Serves 2 people with ~4 medium pancakes each

1.25 cups flour

2 tsp baking powder

3 tsp white sugar

2 tsp brown sugar

1 tsp vanilla

2 tsp cinnamon

1 egg + 1 egg yolk

1.5 tsp canola oil

1 cup coconut or soy milk

Combine all the dry ingredients in a bowl. Add the wets ones and stir until most of the larger lumps are smoothed out. Heat a medium-large pan over medium heat. Add the batter to the pan about a half cup at a time for medium-large pancakes. Heat each side for about a minute, or until firm enough to flip. Cook them all. Smother with your favorite toppings. Eat.

2 weeks ago  3 notes

Spring Pea and Pasta Salad with Goat Cheese

The hardest part of this recipe is trying not to eat all the spring peas while they’re still raw, I promise.

Serves 2

1 pound fresh Spring Peas. 

1/2 box of cooked bow-tie pasta

4 garlic cloves

3 tbsp goat cheese (I use Cana de la Cabra, but chevre works well too)

2 tbsp olive oil

Salt and pepper to taste

Start by roasting the garlic cloves. Heat the oven to 350*F and bake garlic for 10 to 15 minutes or until golden brown. Take out of the oven and let cool, then smash into a paste-like substance. While waiting for the garlic to cool, marinate the spring peas in the olive oil, salt and pepper. Heat a pan over medium heat. Once hot add the spring peas with the oil and spices they were marinated in.  After a minute or two, add the cooked pasta and stir constantly to mix everything together. When the spring peas start to soften, transfer all the pan items to a bowl and add the goat cheese and garlic paste. Stir so the cheese melts together with the garlic and coats the pasta. Serve and enjoy!

3 weeks ago  2 notes

Hummus

Ingredients


1 16 oz can chickpeas

1/4 cup of liquid from the chickpea can

5 tablespoon lemon juice

1 1/2 tablespoon tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoon olive oil

Instructions


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor.  Add liquid from chickpeas. Blend for 5 minutes, until smooth. Serve.

2 months ago  9 notes

Fettuccine with Turkey Meatballs and an Almost Homemade Sauce Feeds 2 with leftovers Sauce: 1 can (yes, canned. It’s winter get over it) diced tomatoes 1 can tomato paste 1 can tomato sauce 1 clove garlic finely chopped 1/2 white onion finely chopped 1 tsp each dried oregano, thyme, parsley Olive oil to coat bottom of saucepan salt and pepper to taste Heat a medium saucepan over medium heat and coat with olive oil. Add the garlic, onion, and spices and saute until the onion becomes translucent. Pour in all the cans of tomato stuff. Stir it all together and let it simmer while assembling the meatballs. Meatballs: 1/2lb ground turkey 2 Italian turkey sausage 4 crackers (I used Town House because that’s what we had in the pantry) 1 egg 2 tsp Parmesan cheese Olive oil to coat a medium pan Place the crackers in a mixing bowl and smash. Add the rest of the ingredients and mix and mush together with your hands. Form into balls. If you like small balls make small balls. If you like big balls, then make big balls. Just remember that they’ll take longer to cook. (Insert ball joke here). Heat a medium pan over medium-high heat and coat with the olive oil. When hot, add the balls and brown on as many sides possible. Once the balls are browned, pour the tomato sauce you left simmering in the meatball pan. Leave to simmer over low heat while you boil the noodles. Fettuccine: Boil salted water, add noodles, strain. Y’all should know this already. To finish, dump the noodles in the pan with the meatballs and sauce. Stir it around a bit then serve.

Fettuccine with Turkey Meatballs and an Almost Homemade Sauce

Feeds 2 with leftovers

Sauce:

1 can (yes, canned. It’s winter get over it) diced tomatoes

1 can tomato paste

1 can tomato sauce

1 clove garlic finely chopped

1/2 white onion finely chopped

1 tsp each dried oregano, thyme, parsley

Olive oil to coat bottom of saucepan

salt and pepper to taste

Heat a medium saucepan over medium heat and coat with olive oil. Add the garlic, onion, and spices and saute until the onion becomes translucent. Pour in all the cans of tomato stuff. Stir it all together and let it simmer while assembling the meatballs.

Meatballs:

1/2lb ground turkey

2 Italian turkey sausage

4 crackers (I used Town House because that’s what we had in the pantry)

1 egg

2 tsp Parmesan cheese

Olive oil to coat a medium pan

Place the crackers in a mixing bowl and smash. Add the rest of the ingredients and mix and mush together with your hands. Form into balls. If you like small balls make small balls. If you like big balls, then make big balls. Just remember that they’ll take longer to cook. (Insert ball joke here). Heat a medium pan over medium-high heat and coat with the olive oil. When hot, add the balls and brown on as many sides possible. Once the balls are browned, pour the tomato sauce you left simmering in the meatball pan. Leave to simmer over low heat while you boil the noodles.

Fettuccine:

Boil salted water, add noodles, strain. Y’all should know this already.

To finish, dump the noodles in the pan with the meatballs and sauce. Stir it around a bit then serve.

(Source: nemophilablues)

2 months ago  5 notes View high resolution

Watermelon Salsa

Makes enough for a party

Ingredients

1 cup diced seedless watermelon

1 cup cored and diced plum tomatoes

2 tbsp thinly sliced shallots

1 tbsp hot sauce

juice of 1/2 lemon

1 tbsp honey

pinch of salt

2 tbsp chopped basil leaves

1/2 cup feta cheese

Instructions

Combine watermelon, tomatoes, and shallots in a bowl.  Squeeze the tomatoes a bit with your hands.  Add hot sauce, lemon juice, and honey.  Season with salt and add basil and feta. Mix together.

2 months ago 

Used-to-be-Better-Homes-and-Gardens’-Random-Ass Improv’d Veggie-Tastic Stir Fry.   Mix up about 1/2 cup of chicken broth, 5 tbsp soy sauce, 3 tbsp teriyaki sauce, and about a teaspoon of powdered ginger  (feel free to adjust to your own tastes).  Pour half into a bowl with a couple cut-up chicken breasts and let sit.  Add about 1 tbsp of cornstarch to the other half.  Get some rice going.  Let your chicken sit while you cut up whatever veggies make you happy.  (I used matchstick’d carrots, sliced mushrooms, broccoli, and snap peas.)   Heat up some neutral oil (I used vegetable oil) in as big a skillet as you can get your hands on.  Smash the shit out of a clove of garlic (or more, whatever makes you happy) and drop it, the carrots, and the mushrooms in the pan when the oil’s hot.  Stir like crazy.  Give it a couple minutes and add your chicken, with the marinade.  Cook for a few more minutes.  Throw your broccoli and peas on top of everything and cover it with a lid.  Let everything steam for a bit.  Once things look pretty much done (just make sure your chicken’s cooked), throw in the other half of the sauce and mix everything up.  Cook until thickened.  This won’t take long.  Check your sauce; add more of whatever you like.  (This would be awesome with Sriracha, I just didn’t have any.  What the hell is wrong with me?)  Serve over rice and enjoy your life.

Used-to-be-Better-Homes-and-Gardens’-Random-Ass Improv’d Veggie-Tastic Stir Fry.  

Mix up about 1/2 cup of chicken broth, 5 tbsp soy sauce, 3 tbsp teriyaki sauce, and about a teaspoon of powdered ginger  (feel free to adjust to your own tastes).  Pour half into a bowl with a couple cut-up chicken breasts and let sit.  Add about 1 tbsp of cornstarch to the other half.  Get some rice going.  Let your chicken sit while you cut up whatever veggies make you happy.  (I used matchstick’d carrots, sliced mushrooms, broccoli, and snap peas.)  

Heat up some neutral oil (I used vegetable oil) in as big a skillet as you can get your hands on.  Smash the shit out of a clove of garlic (or more, whatever makes you happy) and drop it, the carrots, and the mushrooms in the pan when the oil’s hot.  Stir like crazy.  Give it a couple minutes and add your chicken, with the marinade.  Cook for a few more minutes.  Throw your broccoli and peas on top of everything and cover it with a lid.  Let everything steam for a bit.  Once things look pretty much done (just make sure your chicken’s cooked), throw in the other half of the sauce and mix everything up.  Cook until thickened.  This won’t take long.  Check your sauce; add more of whatever you like.  (This would be awesome with Sriracha, I just didn’t have any.  What the hell is wrong with me?)  Serve over rice and enjoy your life.

3 months ago  View high resolution

Nemo’s Mojitos

As I am not a bartender or mixologist, these ratios may need to be adjusted for your own tastes.

For this drink you will need either a cocktail shaker or a tupper ware with a lid.

2 shots light or gold rum of your choice

1 shot simple syrup*

2 shots lime juice or limeade (I prefer limeade as it adds extra sweetness)

2 shots soda water

8 large mint leaves

Ice cubes

Pour the rum and lime juice/ade into either the glass part of the cocktail shaker or into the tupper ware. Tear the mint leaves into quarters and submerge them in the rum/lime mixture. Using a spoon, pestle, or other smooshing device, mash the mint leave a little bit or until the seem to give up some of their juices. Next add the simple syrup and ice cubes. Place the lid on whatever device you’re using and shake it around. Pour your shaken mixture into a glass. Whether or not you strain this is up to you. I am a lazy drunk and just dump the whole thing, leaves and all, into my glass. Top with the soda water, give it a quick stir, and enjoy!

*Simple syrup can be made easily by heating 2 cups of water and mixing in 1 cup of white sugar. Obviously you should let it cool before using it in drinks.

3 months ago  2 notes

Chicken Enchiladas Serves 2 2 leftover Chipotle, Adobo & Ale chicken breasts  4 -5 small corn tortillas 1 can enchilada sauce 1 can diced tomatoes and peppers 1/2 large red onion; finely chopped 2 tbsp vegetable oil 1 cup each grated Queso Blanco and Cheddar  1/2 tsp each: cumin, paprika Salt and pepper to taste Preheat oven to 350*F Shred the leftover chicken breast meat and set aside. Heat a medium sized skillet over medium-high heat and coat with the vegetable oil. Once hot, put the cumin and paprika in the oil and saute until fragrant. Then add the red onion and shredded chicken and let cook. Once the onions become translucent, add half the can of diced tomatoes to the pan, stir, and turn off the heat.  In a separate saucier, pour in the can of enchilada sauce and the other half of the diced tomatoes. Stir slowly over medium heat until it looks like everything is mixed together. Turn off the heat. In a baking dish, spoon a thin layer of enchilada sauce on the bottom. Heat the tortillas between damp paper towels in the microwave for 10-15 seconds so they become more pliable. By now the chicken should be cool enough to handle. Wrap the chicken, onion, and tomato mixture in the tortillas and place in the baking dish. After all the enchiladas have been placed in the dish, spoon on a thick layer of enchilada sauce sprinkle half of the queso blanco and cheddar cheeses over the top.  Bake for 20-30 minutes. After removing from the oven, spoon on the rest of the enchilada sauce and sprinkle on the rest of the cheese. Let the cheese melt while the enchiladas cool, then dish up and serve!

Chicken Enchiladas

Serves 2

2 leftover Chipotle, Adobo & Ale chicken breasts 

4 -5 small corn tortillas

1 can enchilada sauce

1 can diced tomatoes and peppers

1/2 large red onion; finely chopped

2 tbsp vegetable oil

1 cup each grated Queso Blanco and Cheddar 

1/2 tsp each: cumin, paprika

Salt and pepper to taste

Preheat oven to 350*F

Shred the leftover chicken breast meat and set aside. Heat a medium sized skillet over medium-high heat and coat with the vegetable oil. Once hot, put the cumin and paprika in the oil and saute until fragrant. Then add the red onion and shredded chicken and let cook. Once the onions become translucent, add half the can of diced tomatoes to the pan, stir, and turn off the heat. 

In a separate saucier, pour in the can of enchilada sauce and the other half of the diced tomatoes. Stir slowly over medium heat until it looks like everything is mixed together. Turn off the heat.

In a baking dish, spoon a thin layer of enchilada sauce on the bottom. Heat the tortillas between damp paper towels in the microwave for 10-15 seconds so they become more pliable. By now the chicken should be cool enough to handle. Wrap the chicken, onion, and tomato mixture in the tortillas and place in the baking dish. After all the enchiladas have been placed in the dish, spoon on a thick layer of enchilada sauce sprinkle half of the queso blanco and cheddar cheeses over the top. 

Bake for 20-30 minutes. After removing from the oven, spoon on the rest of the enchilada sauce and sprinkle on the rest of the cheese. Let the cheese melt while the enchiladas cool, then dish up and serve!

(Source: nemophilablues)

3 months ago  9 notes View high resolution

Pink Lemonade

Serves 4

adapted from Paula Deen’s recipe

Ingredients

Lemon juice from 6 lemons

3/4 cup of granulated sugar

1 cup crushed ice

4 cups of water

2 tsp grenadine

Instructions

Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Serve.

3 months ago  1 note

Strawberry-Lemon-Vodka-Ade

It’s spring! That means we can all go get drunk in the warm outdoors with these delicious vodka drinks!

Makes 1 large pitcher, so enough for 2-3 people

2 cups vodka

1 basket strawberries

1 cup sugar

2 cups lemonade (I use the Simply stuff in the clear jug)

1 cup soda water

Ice cubes

Start a few hours before you plan to serve by soaking the strawberries in the vodka and sugar. Over time, the strawberries will soften and let out some of their juices. Right before serving: Mush the strawberries with a potato masher or large spoon. Put some ice cubes in the bottom of the pitcher. Add the mushed strawberry, vodka, and sugar mixture to the pitcher. Mix in the lemonade and soda water. Garnish with whatever the fuck you like (mint is always nice). Get drunk.

Dairy-free French Toast Pancakes

Too much dairy upsets my guts, so after a lot of experimenting I found a way to make them with coconut or soy milk instead of buttermilk and regular milk. My fave way to make them is with vanilla and cinnamon so they taste like french toast.

Serves 2 people with ~4 medium pancakes each

1.25 cups flour

2 tsp baking powder

3 tsp white sugar

2 tsp brown sugar

1 tsp vanilla

2 tsp cinnamon

1 egg + 1 egg yolk

1.5 tsp canola oil

1 cup coconut or soy milk

Combine all the dry ingredients in a bowl. Add the wets ones and stir until most of the larger lumps are smoothed out. Heat a medium-large pan over medium heat. Add the batter to the pan about a half cup at a time for medium-large pancakes. Heat each side for about a minute, or until firm enough to flip. Cook them all. Smother with your favorite toppings. Eat.

Spring Pea and Pasta Salad with Goat Cheese

The hardest part of this recipe is trying not to eat all the spring peas while they’re still raw, I promise.

Serves 2

1 pound fresh Spring Peas. 

1/2 box of cooked bow-tie pasta

4 garlic cloves

3 tbsp goat cheese (I use Cana de la Cabra, but chevre works well too)

2 tbsp olive oil

Salt and pepper to taste

Start by roasting the garlic cloves. Heat the oven to 350*F and bake garlic for 10 to 15 minutes or until golden brown. Take out of the oven and let cool, then smash into a paste-like substance. While waiting for the garlic to cool, marinate the spring peas in the olive oil, salt and pepper. Heat a pan over medium heat. Once hot add the spring peas with the oil and spices they were marinated in.  After a minute or two, add the cooked pasta and stir constantly to mix everything together. When the spring peas start to soften, transfer all the pan items to a bowl and add the goat cheese and garlic paste. Stir so the cheese melts together with the garlic and coats the pasta. Serve and enjoy!

Hummus

Ingredients


1 16 oz can chickpeas

1/4 cup of liquid from the chickpea can

5 tablespoon lemon juice

1 1/2 tablespoon tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoon olive oil

Instructions


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor.  Add liquid from chickpeas. Blend for 5 minutes, until smooth. Serve.

Fettuccine with Turkey Meatballs and an Almost Homemade Sauce Feeds 2 with leftovers Sauce: 1 can (yes, canned. It’s winter get over it) diced tomatoes 1 can tomato paste 1 can tomato sauce 1 clove garlic finely chopped 1/2 white onion finely chopped 1 tsp each dried oregano, thyme, parsley Olive oil to coat bottom of saucepan salt and pepper to taste Heat a medium saucepan over medium heat and coat with olive oil. Add the garlic, onion, and spices and saute until the onion becomes translucent. Pour in all the cans of tomato stuff. Stir it all together and let it simmer while assembling the meatballs. Meatballs: 1/2lb ground turkey 2 Italian turkey sausage 4 crackers (I used Town House because that’s what we had in the pantry) 1 egg 2 tsp Parmesan cheese Olive oil to coat a medium pan Place the crackers in a mixing bowl and smash. Add the rest of the ingredients and mix and mush together with your hands. Form into balls. If you like small balls make small balls. If you like big balls, then make big balls. Just remember that they’ll take longer to cook. (Insert ball joke here). Heat a medium pan over medium-high heat and coat with the olive oil. When hot, add the balls and brown on as many sides possible. Once the balls are browned, pour the tomato sauce you left simmering in the meatball pan. Leave to simmer over low heat while you boil the noodles. Fettuccine: Boil salted water, add noodles, strain. Y’all should know this already. To finish, dump the noodles in the pan with the meatballs and sauce. Stir it around a bit then serve.

Fettuccine with Turkey Meatballs and an Almost Homemade Sauce

Feeds 2 with leftovers

Sauce:

1 can (yes, canned. It’s winter get over it) diced tomatoes

1 can tomato paste

1 can tomato sauce

1 clove garlic finely chopped

1/2 white onion finely chopped

1 tsp each dried oregano, thyme, parsley

Olive oil to coat bottom of saucepan

salt and pepper to taste

Heat a medium saucepan over medium heat and coat with olive oil. Add the garlic, onion, and spices and saute until the onion becomes translucent. Pour in all the cans of tomato stuff. Stir it all together and let it simmer while assembling the meatballs.

Meatballs:

1/2lb ground turkey

2 Italian turkey sausage

4 crackers (I used Town House because that’s what we had in the pantry)

1 egg

2 tsp Parmesan cheese

Olive oil to coat a medium pan

Place the crackers in a mixing bowl and smash. Add the rest of the ingredients and mix and mush together with your hands. Form into balls. If you like small balls make small balls. If you like big balls, then make big balls. Just remember that they’ll take longer to cook. (Insert ball joke here). Heat a medium pan over medium-high heat and coat with the olive oil. When hot, add the balls and brown on as many sides possible. Once the balls are browned, pour the tomato sauce you left simmering in the meatball pan. Leave to simmer over low heat while you boil the noodles.

Fettuccine:

Boil salted water, add noodles, strain. Y’all should know this already.

To finish, dump the noodles in the pan with the meatballs and sauce. Stir it around a bit then serve.

(Source: nemophilablues)

Watermelon Salsa

Makes enough for a party

Ingredients

1 cup diced seedless watermelon

1 cup cored and diced plum tomatoes

2 tbsp thinly sliced shallots

1 tbsp hot sauce

juice of 1/2 lemon

1 tbsp honey

pinch of salt

2 tbsp chopped basil leaves

1/2 cup feta cheese

Instructions

Combine watermelon, tomatoes, and shallots in a bowl.  Squeeze the tomatoes a bit with your hands.  Add hot sauce, lemon juice, and honey.  Season with salt and add basil and feta. Mix together.

Used-to-be-Better-Homes-and-Gardens’-Random-Ass Improv’d Veggie-Tastic Stir Fry.   Mix up about 1/2 cup of chicken broth, 5 tbsp soy sauce, 3 tbsp teriyaki sauce, and about a teaspoon of powdered ginger  (feel free to adjust to your own tastes).  Pour half into a bowl with a couple cut-up chicken breasts and let sit.  Add about 1 tbsp of cornstarch to the other half.  Get some rice going.  Let your chicken sit while you cut up whatever veggies make you happy.  (I used matchstick’d carrots, sliced mushrooms, broccoli, and snap peas.)   Heat up some neutral oil (I used vegetable oil) in as big a skillet as you can get your hands on.  Smash the shit out of a clove of garlic (or more, whatever makes you happy) and drop it, the carrots, and the mushrooms in the pan when the oil’s hot.  Stir like crazy.  Give it a couple minutes and add your chicken, with the marinade.  Cook for a few more minutes.  Throw your broccoli and peas on top of everything and cover it with a lid.  Let everything steam for a bit.  Once things look pretty much done (just make sure your chicken’s cooked), throw in the other half of the sauce and mix everything up.  Cook until thickened.  This won’t take long.  Check your sauce; add more of whatever you like.  (This would be awesome with Sriracha, I just didn’t have any.  What the hell is wrong with me?)  Serve over rice and enjoy your life.

Used-to-be-Better-Homes-and-Gardens’-Random-Ass Improv’d Veggie-Tastic Stir Fry.  

Mix up about 1/2 cup of chicken broth, 5 tbsp soy sauce, 3 tbsp teriyaki sauce, and about a teaspoon of powdered ginger  (feel free to adjust to your own tastes).  Pour half into a bowl with a couple cut-up chicken breasts and let sit.  Add about 1 tbsp of cornstarch to the other half.  Get some rice going.  Let your chicken sit while you cut up whatever veggies make you happy.  (I used matchstick’d carrots, sliced mushrooms, broccoli, and snap peas.)  

Heat up some neutral oil (I used vegetable oil) in as big a skillet as you can get your hands on.  Smash the shit out of a clove of garlic (or more, whatever makes you happy) and drop it, the carrots, and the mushrooms in the pan when the oil’s hot.  Stir like crazy.  Give it a couple minutes and add your chicken, with the marinade.  Cook for a few more minutes.  Throw your broccoli and peas on top of everything and cover it with a lid.  Let everything steam for a bit.  Once things look pretty much done (just make sure your chicken’s cooked), throw in the other half of the sauce and mix everything up.  Cook until thickened.  This won’t take long.  Check your sauce; add more of whatever you like.  (This would be awesome with Sriracha, I just didn’t have any.  What the hell is wrong with me?)  Serve over rice and enjoy your life.

Nemo’s Mojitos

As I am not a bartender or mixologist, these ratios may need to be adjusted for your own tastes.

For this drink you will need either a cocktail shaker or a tupper ware with a lid.

2 shots light or gold rum of your choice

1 shot simple syrup*

2 shots lime juice or limeade (I prefer limeade as it adds extra sweetness)

2 shots soda water

8 large mint leaves

Ice cubes

Pour the rum and lime juice/ade into either the glass part of the cocktail shaker or into the tupper ware. Tear the mint leaves into quarters and submerge them in the rum/lime mixture. Using a spoon, pestle, or other smooshing device, mash the mint leave a little bit or until the seem to give up some of their juices. Next add the simple syrup and ice cubes. Place the lid on whatever device you’re using and shake it around. Pour your shaken mixture into a glass. Whether or not you strain this is up to you. I am a lazy drunk and just dump the whole thing, leaves and all, into my glass. Top with the soda water, give it a quick stir, and enjoy!

*Simple syrup can be made easily by heating 2 cups of water and mixing in 1 cup of white sugar. Obviously you should let it cool before using it in drinks.

Chicken Enchiladas Serves 2 2 leftover Chipotle, Adobo & Ale chicken breasts  4 -5 small corn tortillas 1 can enchilada sauce 1 can diced tomatoes and peppers 1/2 large red onion; finely chopped 2 tbsp vegetable oil 1 cup each grated Queso Blanco and Cheddar  1/2 tsp each: cumin, paprika Salt and pepper to taste Preheat oven to 350*F Shred the leftover chicken breast meat and set aside. Heat a medium sized skillet over medium-high heat and coat with the vegetable oil. Once hot, put the cumin and paprika in the oil and saute until fragrant. Then add the red onion and shredded chicken and let cook. Once the onions become translucent, add half the can of diced tomatoes to the pan, stir, and turn off the heat.  In a separate saucier, pour in the can of enchilada sauce and the other half of the diced tomatoes. Stir slowly over medium heat until it looks like everything is mixed together. Turn off the heat. In a baking dish, spoon a thin layer of enchilada sauce on the bottom. Heat the tortillas between damp paper towels in the microwave for 10-15 seconds so they become more pliable. By now the chicken should be cool enough to handle. Wrap the chicken, onion, and tomato mixture in the tortillas and place in the baking dish. After all the enchiladas have been placed in the dish, spoon on a thick layer of enchilada sauce sprinkle half of the queso blanco and cheddar cheeses over the top.  Bake for 20-30 minutes. After removing from the oven, spoon on the rest of the enchilada sauce and sprinkle on the rest of the cheese. Let the cheese melt while the enchiladas cool, then dish up and serve!

Chicken Enchiladas

Serves 2

2 leftover Chipotle, Adobo & Ale chicken breasts 

4 -5 small corn tortillas

1 can enchilada sauce

1 can diced tomatoes and peppers

1/2 large red onion; finely chopped

2 tbsp vegetable oil

1 cup each grated Queso Blanco and Cheddar 

1/2 tsp each: cumin, paprika

Salt and pepper to taste

Preheat oven to 350*F

Shred the leftover chicken breast meat and set aside. Heat a medium sized skillet over medium-high heat and coat with the vegetable oil. Once hot, put the cumin and paprika in the oil and saute until fragrant. Then add the red onion and shredded chicken and let cook. Once the onions become translucent, add half the can of diced tomatoes to the pan, stir, and turn off the heat. 

In a separate saucier, pour in the can of enchilada sauce and the other half of the diced tomatoes. Stir slowly over medium heat until it looks like everything is mixed together. Turn off the heat.

In a baking dish, spoon a thin layer of enchilada sauce on the bottom. Heat the tortillas between damp paper towels in the microwave for 10-15 seconds so they become more pliable. By now the chicken should be cool enough to handle. Wrap the chicken, onion, and tomato mixture in the tortillas and place in the baking dish. After all the enchiladas have been placed in the dish, spoon on a thick layer of enchilada sauce sprinkle half of the queso blanco and cheddar cheeses over the top. 

Bake for 20-30 minutes. After removing from the oven, spoon on the rest of the enchilada sauce and sprinkle on the rest of the cheese. Let the cheese melt while the enchiladas cool, then dish up and serve!

(Source: nemophilablues)

Pink Lemonade

Serves 4

adapted from Paula Deen’s recipe

Ingredients

Lemon juice from 6 lemons

3/4 cup of granulated sugar

1 cup crushed ice

4 cups of water

2 tsp grenadine

Instructions

Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Serve.

Strawberry-Lemon-Vodka-Ade
Dairy-free French Toast Pancakes
Spring Pea and Pasta Salad with Goat Cheese
Hummus
Watermelon Salsa
Nemo’s Mojitos
Pink Lemonade

About:

This is the Tumblr Food Collective: where the sassy people of tumblr who love do eat and drink wahn can come to share recipes, food pictures, and wahn recommendations. Enjoy!

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