Red & Green Enchiladas


Ah, the age old question. Green or red sauce on your enchiladas? Does that decision haunt anyone else? It’s been a thorn in my side for years and it rears its ugly head nearly every Friday when we order Mexican food for dinner. When ordering out, why not get an enchilada trio, you ask? Well, because my husband and I get the same thing every week. We split chicken fajitas, an order of guac, and we each get one a la carte item. Usually one crispy beef taco and one enchilada. It’s a perfect order, and we’ll never change it. But I never quite feel comfortable with the enchilada piece. I want some red sauce and some green sauce; it’s that simple. And when my husband asked for enchiladas for dinner this week, the same decision haunted me all day long. Until I realized I could take control of my life and make a pan of enchiladas that had a little bit of both.  I created an aluminum foil barrier to separate the two (just fold it over into a 2 or 3 inch little panel and stand it up in the pan width-wise), but if I were braver I would have thrown caution to the wind and seen what happened without the barrier. Because there’s a good chance that some of the sauces would have meandered into the other’s side and it could be a super delicious green-red combo sauce. Up to you if you want to be adventurous. I don’t have that luxury in my life right now.

Onto the recipe. Guys, this is such an easy dinner. I bought boneless skinless chicken breasts but these would be incredibly delicious using a rotisserie chicken (might need two if you like them meaty like we do). But with the jarred salsa verde and red sauce this comes together in minutes, and tastes great for days. I toyed with the idea of making my own sauces, but then realized that if I wasn’t super excited about that idea then someone busier than me certainly wouldn’t embrace the thought. Easy and simple is my theme these days.


  • 2 lbs boneless skinless chicken breasts, cooked and shredded (I just boiled for 20 min)
  • One ~15 oz jar red enchilada sauce
  • One ~15 oz jar salsa verde (make sure it’s one you like-love Happy Tomato in TX)
  • 1/2 cup light sour cream
  • 12 corn tortillas (flour works too)
  • 1.5 cups shredded jack/cheddar cheese blend (or mexican blend, or just cheddar)
  • S&P

Preheat the oven to 350. Mix the salsa verde with the sour cream in one bowl. In another bowl, pour the red sauce. In another bowl, place your shredded chicken.  Put your foil sauce divider into a 13×9 inch pan (if using), and ladle one big spoonful of red sauce on one side, and green on the other. Wrap the tortillas in paper towel and microwave for 40 seconds. Keeping them warm throughout this process makes them more pliable so they won’t rip, and you may need to reheat them a few times (I did at least 3 times).  When heated, dip each tortilla in one of the sauces, fill with chicken, roll it up and place seam side down in the pan. Do six of each kind (I laid 4 next to each other side to side, and the final 2 had to be perpendicular to stay on their side). So you should have about 12 enchiladas, 6 red and 6 green.  Pour the remaining red/green sauce over the enchiladas on either side. Top with cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for 5 more minutes to brown the cheese a bit. Let sit for about 10 minutes before serving (with sour cream, of course).


Has anyone found the news to be extremely boring lately? I’m so bored with the news I’m almost hoping for another Kardashian family scandal to break.  No really though…the news is just filled with noise noise noise. Riots and protests, the latest Trump tweet, the latest person who’s been offended by something, the Emmy’s speeches which were just more of the same.  Even Hurricane Irma and Harvey which were HUGE news stories died down after the ‘drama’ was over. Can’t the media cover the real aspect of anything? How are those communities recovering from the hurricanes? What does it look like? What activities are going on in the country to help these cities? And if it is possible that global warming is responsible, then can we see some sort of special on it that discusses the data and historical facts? Seriously, I would like to be educated. I’m not trying to be controversial but it just seems like the media is consistently consumed by the latest drama that will get the biggest reaction, but that aggressive coverage and ‘investigative journalism’ stops short of actually educating people and bringing them real, useful information. And please, for the love of God, FIND MH370. That mystery has me so intrigued I’m almost ready to volunteer to help in the search (not sure what skills I would bring to the table other than curiosity).

Anyway, I used to really like reading the news but because I’m so bored with it now I have to eat my way through the week with delicious recipes.  Last week I wrote about strategies for avoiding Chinese takeout with my Mongolian Beef recipe.  If you want to understand why anyone would do that, you’ll have to read the post (and even then, you might still be confused).  But in order to really corner the Chinese market with my husband I needed to figure out how to replicate P.F. Chang’s chicken lettuce wraps. He LOVES them. There are lots of copycat  recipes out there that inspired me (like this one), but I made several changes to get it exactly how I wanted it (less hoisin sauce, more soy sauce, add brown sugar, Sriracha instead of garlic sauce, no green onion, etc). I’m not really a lettuce wrap person because I love rice with anything Chinese, but these are definitely worth it. And so, so easy to throw together.


  • 3 tablespoons sesame oil, divided
  • 2 lb ground chicken, S&P
  • 1 sweet/yellow onion, chopped
  • 1/2 cup hoisin sauce
  • 5 tablespoons low-sodium soy sauce
  • 2 tablespoon rice wine vinegar
  • 1-3 teaspoons sriracha (I used about 1.5-2, just a touch of heat)
  • 2-4 cloves garlic, finely minced (I did just two)
  • 3 tablespoons brown sugar
  • ~1/2-1 teaspoon ground ginger (I don’t love a strong ginger taste, start with 1/2)
  • 1 8-ounce can water chestnuts, drained and diced small
  • 1 6 oz can mushrooms (I used straw mushrooms from Asian section), drained & chopped
  • 1 head butter lettuce, leaves separated and washed
  • Special Sauce from here (optional, but highly recommended. I halved recipe, omitted mustard and used about 1/2 tsp sriracha)

Brown the chicken in 2 tablespoons of sesame oil, and season with salt and pepper. When chicken is almost done cooking, add in the diced onions. Cook another 5 minutes or so until onions are soft. Transfer Chicken/onions to a bowl. Add in the remaining tablespoon of sesame oil, then the hoisin sauce, soy sauce, rice wine vinegar, garlic, brown sugar and ginger. Cook for several minutes to combine and thicken. Add back in the chicken, and the water chestnuts and mushrooms. Stir and cook for about 5 minutes. Serve on lettuce leaves with special sauce.


Another week down (almost), and another week where I’ve come home every day with both kids. Success! Such a good feeling. Each day I’m torn between wanting to take the boys out for fun activities and wanting to keep them corralled in my living room. Usually I opt to take them out, and there’s a solid 45 minutes where I am just running back and forth between the two, sweating, making sure no one runs away or gets kidnapped. They don’t quite follow instructions yet and no play area in Dallas seems to be enclosed. How do we feel about leashes? I’ve decided it’s not beneath me. It’s not.

Sometimes when I get back from a really stressful outing I like to bake something outrageous. Baking is an outlet for me. Actually not so much the act of baking, but the act of eating the batter or dough. It really makes me happy. Last week, I had sheet cake on my mind. I loooooove the Pioneer Woman’s recipe – so I made that but replaced the pecans with Oreos (duh), and the chocolate icing with a creamy vanilla icing. Unnecessarily rich and decadent, but it makes any stressful day a good one.


  • Pioneer Woman Sheet Cake , minus the pecans and icing
  • 1.5 sticks butter, melted
  • 3 cups powdered sugar, sifted
  • 3 teaspoons vanilla
  • 4-6 tablespoons milk
  • ~30 oreos, smashed

Bake the cake as instructed. Melt the butter in a saucepan, then whisk in the powdered sugar, vanilla and milk (it should be a thinner frosting).  When cake comes out of the oven, immediately top with crushed oreos, then drizzle with frosting.


Chinese food holds a very strange place in my heart these days. I love it, and yet whenever my husband suggests we order takeout or go to Howard Wang’s I say no.  And to be honest, I can’t exactly tell you why. I’ve been trying to come up with good excuses for years, but the best one I had was during my twin pregnancy when I said Chinese food made me sick (all food made me sick).  And that only lasted 9 months. I think, think, it might be because when I order Chinese food out, it’s never exactly what I want. Not enough broccoli, not enough sweetness, not enough spice, too much of something. Do you ever feel that way? Because I love egg rolls and I love fortune cookies so it seems like those two things alone would rope me in. But, it just doesn’t.

But because we both looove Chinese food and I don’t let us eat it, I’ve had to evolve. Adapt. Rise above it. And that’s what inspired this Mongolian Beef. It is definitely better than any Chinese I’ve eaten out, and it has the exact everything I want. So now, my excuse for not going out for Chinese can be ‘why would we go out when it’s so much better at home?’  Finally, a reasonable and valid excuse.


  • 1 lb ribeye, cut into 1-inch strips (flank steak or tenderloin would also be great)
  • 1/4 cup corn starch, for tenderizing
  • 1/4 teaspoon kosher salt + pepper
  • 1 crown broccoli, chopped
  • 2 long carrots, cut into small thin strips


  • 2 tablespoons sesame oil
  • 2-3 cloves garlic (depending on how garlic-y you are)
  • 1 teaspoon fresh grated ginger
  • 2/3 cup water
  • 1/2 cup + 2 tablespoons low-sodium soy sauce
  • 1/2 cup brown sugar (I used dark)
  • 2-3 tablespoons Hoisin sauce (I used closer to 2)
  • 1 tablespoon corn starch + 2 tablespoons water, for thickening

Start by putting the meat slices in a ziploc bag with the 1/4 cup corn starch and S&P. Toss to coat.  Next, in a large skillet or wok, cook the broccoli and carrot. You can add a little water and cover to steam them, or saute them in a couple tablespoons of oil. I added about 1/2 cup water and steamed for 10-15 minutes.  Transfer veggies to a bowl. Add in the meat and a little olive oil to keep the meat from sticking to pan.  Cook until done over medium-high, about 10 min. Transfer meat to a bowl.  Add in the 2 tablespoons sesame oil, fresh ginger, and garlic. Cook for a few minutes, then add in the water, soy sauce, brown sugar, and Hoisin sauce. Whisk to combine.  In a separate cup dissolve 1 tablespoon corn starch into the water, then add to the sauce to thicken a bit.  Cover for about 5 min on medium until sauce is at desired thickness.  Add back in the meat and veggies, and stir to coat and cook for another few minutes to reduce. Serve over rice or noodles.

Dinner Party Menu: September


September! One of my favorite months. In Texas, things start cooling down. In Wisconsin, things really start cooling down and you can smell fall in the air. That crispness makes everything feel so fresh and so rejuvenating. Texas misses out on the fall season a little bit, which would be sad except that September is the start of the state fair. So, crisp Wisconsin air vs. Texas corn dogs. Tough call.

Septembers are usually busy for people, which in my mind makes it an extra good month to have a dinner party. People will appreciate it! And for you, the one cooking, make something easy! And eat outside, maybe with sunflowers as your centerpiece.  This is one of the few months where I genuinely like eating outside – a reasonable/borderline cool temperature and less bugs. Most other months I am forced to come up with an excuse to my husband why we can’t eat outside. Mosquitoes. Wind. Hot. Too sunny.  If you have any other ideas, please LMK.

The Menu

Appetizer: The best spinach artichoke dip you’ll ever make

Main:        Super delicious pulled pork tacos

Side:         Dole BBQ ranch chopped salad (store-bought)

Dessert:    Store bought pie, preferably chocolate

As I’ve said before, only make a couple of things. It makes it so much easier on you and leaves more time for sipping margaritas.

To execute:

  1. About 5 hours before, start the pork.
  2. One hour before, make the dip
  3. Right before guests arrive, shred the pork and get the tortillas/toppings ready (i.e., cheese and sour cream). Assemble salad.
  4. There’s hardly any instructions here because it’s that easy.

Roasted Vine Tomatoes


I really like vegetables in their natural form. I can vividly remember going to the farmer’s market with my mom when I was a kid and being blown away that carrots actually had green tops on them just like the ones Bugs Bunny ate. Yep. Until then we had only been exposed to those convenient yet mysterious peeled little mini carrots. (PS – why do those look nothing like real carrots, other than the color?)

So of course I had to convince my mom to buy these crazy authentic carrots for me…and she happily agreed but then things went horribly wrong. The guy grabbed the carrots, took the money, and then before I could even protest he CHOPPED the green tops right off. Threw them away. Bagged our now-ordinary-looking carrots. I can still feel the devastation. I was sure that I would never encounter bugs bunny carrots again.

Well, I’m 34 now and I’m pleased to tell you that I have. I’ve had many opportunities to hold, eat, and cook carrots with the tops on, and I do. They taste better. They look pretty. They are so easy to roast and look great for dinner parties.

And while this recipe does not involve carrots in any way, it does involve tomatoes with the vine still attached. Like I just plucked them from my garden. You see? There’s something very simple and gorgeous about it. I didn’t actually pluck them from my garden, however, because I’m on my third straight summer of killing my tomato plants.

Anyway. Buy these tomatoes on the vine. Brush them with olive oil. Salt them with kosher salt (tomatoes love salt!). Bake them for 15-20 minutes at 350. That’s it!