Enchilada Pasta

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Casseroles. Yes, a one pot meal is extremely convenient, but it should also be appetizing. So coming from someone who hates leftovers, its pretty shocking that I have taken this to lunch the next day every. single. time.

  • 1/4 cup light sour cream
  • 5 oz. cream cheese
  • 1 cup frozen corn
  • 1 medium size Spanish or yellow onion chopped (this was my addition, added a depth of flavor and crunch the dish needed, however if you don’t have any or don’t like, feel free to exclude).
  • 1 bag egg noodles
  • 1 can (10 oz.) enchilada sauce (red not the green)
  • 1 can (4-5oz) Rotel
  • 1 taco seasoning packet (you can thank me again for this shortcut since original recipe calls out cumin, cayenne pepper, etc. all the stuff included in the taco seasoning pouch itself)
  • 1 lb ground turkey (original calls for ground beef, but this is an easy way to cut fat & calories without sacrificing flavor)
  • 2 cups (1 will go in the casserole 1 is for the top) shredded Mexican cheese (kids, that means: Monterey jack, cheddar, or Pepper jack combinations. Kraft even has a light Mexican blend that’s yum!)

Cook the pasta per the instructions (I used fusilli because the twirl grasps the sauce really well, but penne rigate would do the same or the egg noodles suggested).
Meanwhile brown the ground turkey meat with a packet of taco seasoning and the chopped medium onion in a tablespoon olive oil.
Drain the pasta and let the meat cool, then mix with the frozen corn, a can of the Rotel tomatoes (the one with the green chilies, trust me it won’t be too spicy. promise.), sour cream, cream cheese, enchilada sauce, and half of shredded Mexican cheese. Top with the remaining cheese and bake at 350 degrees for 15 minutes or until cheese has melted (since all components are already cooked).

This is hearty, filling, and flavorful. You know that I’m not lying either, because Mexican is my least favorite cuisine and yet I adore this mexi-fusion casserole. Serves 4-6 people.

Happy Eating, XO.

The Ugly Sugar Cookie

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With Christmas quickly approaching, we of course want to give you the traditional sugar cookie recipe! However, I want to warn you: I recently discovered that I’m not cut out for cutting out cookies. Therefore, I’ve dubbed these cookies the ugly sugar cookies. They’re delicious, I just can’t make them look quite like they should. You may have better luck than me, but either way they’re really fun to make!

  • 2/3 cup softened butter
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp milk
  • 1 tsp vanilla
  • 2 cups flour

Whip butter for 30 seconds, then add sugar, baking powder, and salt. Once combined, add in egg, milk and vanilla. Slowly add in flour. Chill dough for 30 minutes (it can be hard to handle if it’s too warm and soft.) 

On a floured surface, roll the dough to 1/8 inch thick (ie. thin), and start having some fun with the cookie cutters! (I got my cutters from Williams Sonoma – it comes with three cookie cutters and letters which makes for some interesting DIY messages.) Bake at 375 degrees for about 9-10 minutes or until edges are golden brown. Move to a wire rack and let cool.

Ugly Sugar Cookie

Happy Eating, XO.

Tasty Treat

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If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.

  • One container of Cool Whip (you can get the low fat stuff)
  • One small box of vanilla pudding mix (don’t make it, just the powder)
  • 1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)
  • One teaspoon of cinnamon
Directions:
  • Combine all ingredients
  • Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)

Enjoy with:

  • Graham crackers
  • Vanilla wafers (I even crushed some up to decorate the top with)
  • Apples
  • Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.

Happy Eating, XO.

Omega 3

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Don’t even begin to ask me what that even means. All I know is that its fatty, but the good kind, and its found in salmon! Sure, we all enjoy our occasional lox & bagel for a smoked salmon fix or we go in on the salmon sashimi at our favorite sushi joint, but we should have a quick & delish way to make this succulent fish at home as well. Here is the most decadent way to make this divine fish. Oh and grab a tablespoon that’s all you really need for this recipe!

  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning (I use Tony Cacere’s, but I am sure any pre mixed stuff works)
  • 1 tablespoon fresh lemon juice
  • 1 tsp. dried parsley flakes

Coat the fish filet (both sides with the skin on) with olive oil. Then dust on the garlic powder and Tony’s spice mix (about a half tablespoon per side) Turn your non stick pan to high heat, sear each side (approx. 2 min) and then cut the heat to medium otherwise your pan will smoke. (Warning it may smoke a bit when searing too so have the exhaust fan going just in case) Cook on each side for 5-7 min on medium heat after seared and squirt with lemon juice to finish (don’t do that when still in pan, squirt on serving plate). Also note the skin will slide right off so remove before serving. I only cook with it on so it seals in the moisture, OK I am salivating as I type this, just know its amazeballs. It serves as many as you want it to, one filet per person. Total prep & cook time is 15 minutes, so no excuses for not eating healthy! I usually serve this with roasted asparagus or a corn/avocado salad. Keep an eye out for those recipes coming soon!

Happy Eating, XO.

Foodie Fav: Pomegranate Jeweled Cheeseball

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While perusing the internet one rainy day, we recently came across this awesome food blog – How Sweet It Is. Not only does it have super tasty recipes and a bubbly personality we can’t resist, but she’s also a fellow Pittsburgh-er!

One recipe we just had to share with you is her Pomegranate Jeweled Cheeseball. I mean, just look at it. It’s almost too pretty to eat! (Almost.) And the bonus? Yummy and simple ingredients. We can’t wait to try this for the holidays!

pomegranate-cheeseball-I-howsweeteats.com-3

Happy Eating, XO