Bean and Cheese Enchiladas

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Bean & Cheese Enchiladas

If I had to choose a favorite cuisine, it would be Mexican. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south to go out…and that’s really sucked this time around as far as pregnancy cravings are concerned.

I already have a few really good enchilada recipes up my sleeve, but sometimes you just need something super-quick and easy. That’s where these bean and cheese enchiladas come in. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious.

If you’re worried about spice, don’t be – they aren’t spicy. The green chilies are very mild, but add a nice bite of flavor. I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. If you’re down with that – you’ll need about 3 cups of dried beans. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. But,  rest assured they’re great with canned beans too! Also, take a few minutes and make your own enchilada sauce. It literally takes less than 5 minutes to throw together, and the results are so much more delicious (and economical!) than the stuff from the can. Just saying…

They’re gooey and delicious with the use of flour tortillas and plenty of cheese. We all really loved them, Andrew declaring that they’re his second favorite enchiladas – right behind the beef. Which is really saying something considering that my chicken version was the favorite meal in the house for quite a few years!

Bean and Cheese Enchiladas

1 Tbsp olive oil
1 small onion, diced
2 (15 oz) cans pinto beans, drained and rinsed
4 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup chicken or vegetable broth
1 (4 oz) can diced green chilies
12 small flour tortillas
8 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 batch enchilada sauce, or your favorite store-bought brand
kosher salt
sour cream
fresh cilantro, for garnish

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with non-stick spray and set aside.

Combine shredded cheeses in small bowl and toss to combine. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking.

Place olive oil in large skillet and bring to medium high heat. Add onion and cook until translucent, about 3 minutes. Add the beans and continue to cook for another 3 minutes. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more.

Add the chicken broth and stir to combine. Bring to boil and reduce temperature to low. Cook uncovered until most of the liquid has reduced. Add the can of green chilies and stir to combine. Remove from heat and season to taste with salt.

To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Roll up and place in the baking dish. Repeat with remaining tortillas, filling, and cheese.

Top enchiladas with the enchilada sauce, as well as the reserved cheddar cheese. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, remove foil, and bake for 15 minutes more until cheese is melted and started to brown.

Remove from oven and cool for 10 minutes before cutting and serving. Garnish with sour cream and fresh chopped cilantro.

Broccoli and Cheese Soup

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Broccoli & Cheese Soup

A good recipe for a soup that doesn’t take all day to make is a real lifesaver. Especially one as hearty and filling as this broccoli & cheese version. It takes only a few short minutes to throw together, and the flavors are just out of this world.

It’s rich and hearty, but still doesn’t weigh you down the way many dairy-based soups do. The addition of fresh broccoli really adds a freshness to the flavor, and you can never go wrong adding plenty of cheddar cheese to anything in my book.

My girlfriend came over for lunch about a month ago or so, and I made this served with some crusty bread and a salad. We both loved it, and I’ve been thinking about making it again ever since. It reheats great as well, which is always a plus. Would also be great for a last minute, easy dinner!

Broccoli & Cheese Soup

4 Tbsp butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
1 bay leaf
2  carrots, peeled and shredded
4 cups broccoli florets (about 1 head)
8 ounces cheddar cheese, shredded
kosher salt and black pepper

Cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the 3/4 of the cheese and stir until melted. Season with salt and pepper and serve topped with additional cheddar cheese.

Source: slightly adapted from Yammie’s Noshery

Shrimp Alfredo

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Shrimp Alfredo

This has long been one of my favorite dinners. Especially in the summertime, when the shrimp are fresh and cheaper than chicken here on the Eastern Shore. It comes together quickly, taking more time to prep the shrimp than to put the dinner together – and the results are so delicious and satisfying.

I used to make this dish with lemon pepper seasoning – but, I’ve found that the use of fresh lemon, garlic, and black pepper lends such a burst of fresh flavor that I like to use that combo provided I have all the ingredients handy. Which, I almost always do…

It’s simple enough for a family dinner after a long day at the beach, but also impressive enough to be served to guests at a dinner party. I’ll usually pair with a salad or a steamed veggie like broccoli to round out the meal.

Shrimp Alfredo

1 Tbsp butter
1 lb shrimp, peeled and de-veined
1 tsp salt
1/2 tsp ground black pepper
1 Tbsp olive oil
zest from 1 lemon
juice from half a lemon
3 cloves garlic, minced
1 lb fettuccine
1 1/2 cups Alfredo sauce
fresh parsley, chopped (for garnish)

Cook pasta according to package directions. Drain, and place back in the pot.

Melt butter in large skillet over medium-high heat. Toss shrimp with the salt, pepper, and olive oil. Add to the skillet. Cook, stirring occasionally, for about 3 minutes – until the shrimp turn pink and begin to curl. Add the lemon zest and garlic and cook for another 30 seconds. Add the lemon juice and toss to coat shrimp. Remove from skillet and place in a small bowl.

Toss pasta with alfredo sauce to coat. Place shrimp on top of pasta, and garnish with chopped parsley before serving.

Homemade Hamburger Helper

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Homemade Hamburger Helper

As the third-trimester winds down, and we get closer and closer to the due date – I’m getting tireder and tireder of just about everything, cooking included. So, a go-to easy meal like this one is a lifesaver on those nights when I’m just exhausted.

I’ve always secretly loved a bowl of Hamburger Helper, but hated the fact that I couldn’t pronounce half of the things on the ingredients label. Not to mention the astronomical sodium content…and, the fact that you feel like you have a lead pellet sitting in your stomach for hours afterwards. I knew I could do better at home!

So I set out to make a homemade version, and I tried a few before I finally settled on one that I really loved. It takes the same amount of time to bring together as the box you buy in the store, and is about a million times better – both on the health front as well as taste. Ingredients like basic spices in your pantry, milk, pasta, and lots of freshly shredded cheddar cheese are the only things on my ingredient list.

You could easily pre-mix a few batches of the spices and pasta together and store them in a resealable bag to have them ready to go – making this dinner even quicker and easier. It always feels great to kick yet another boxed processed mix to the curb!

Homemade Hamburger Helper

1 pound ground beef (I like 90/10)
1 1/2 cups hot water
2 1/2 cups milk
2 cups elbow macaroni (or whatever pasta type you like)
8 oz cheddar cheese, shredded

For the spice mix:
2 Tbsp cornstarch
3 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp kosher salt
1 1/2 tsp sugar
1/2 tsp black pepper

In a small bowl, combine the ingredients for the spice mix. Set aside.

In a large skillet over medium-high heat, brown ground beef. Drain any rendered fat. Add hot water, milk, pasta and spice mix. Stir to combine. Bring to a boil, cover, reduce heat and simmer 10 minutes or until pasta is tender.

Remove cover and add the shredded cheese, stirring to combine until melted. Season to taste with additional salt and pepper if necessary before serving.

Source: adapted from Food.com via Iowa Girl Eats