spring vegetable pot pie

I knowwwww. I've been jumping the gun on summer more than any of us. But, just for now, let's hang on to springtime for a little bit longer... at least long enough to make this?

Yes, I know pot pies are a lot of work. But YES, this is totally worth it. Normally I would say you can use any veggies and this will be great... and that's true. But - all I can say is this combo is FAB. SO good. The cooked radishes taste like new potatoes and balance out everything else perfectly. The asparagus is like woah. It's all just too good.

Comfort food in the springtime... yep indeed!

Double Crust Spring Vegetable Pot Pie

yields one 9-inch pie

you'll need:

2 whole unbaked pie crusts (I used the recipe from The Smitten Kitchen Cookbook)

3 tablespoons butter

1/3 cup AP flour

1 1/4 cups vegetable stock

3/4 cup milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1 tablespoon olive oil

1 diced onion

2 minced garlic cloves

1 cup diced asparagus

1 cup diced green beans

1 cup frozen peas, thawed

1 cup diced carrots

1 cup quartered radishes

1 egg, beaten

Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute. Turn the heat to low and add chicken stock. Whisk until there are no more flour bits. Whisk in the milk and heat, stirring constantly, until the mixture has thickened. (The sauce should be thick enough to coat a spoon without sliding right off.) Add salt, pepper, and paprika. Taste and adjust seasoning as desired. Transfer mixture to a large bowl and set aside to cool.

Heat olive oil in a large skillet over medium heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds. Add the rest of the vegetables and cook for 4-5 minutes. Transfer the vegetables to the bowl with the sauce and stir to combine.

Roll one of the pie crusts onto a lightly floured surface to roughly a 12-inch round. Gently lift the crust and press it into a deep 9-inch pie dish. Place in the fridge while you roll out the second pie crust.

Remove pie dish from the fridge and spoon in the vegetable mixture. Place the second crust over the top, then use your hands to tuck it under the bottom crust to press the two together. Cut 4 or 5 slits in the top of the crust to vent. Brush lightly with the beaten egg and place in the fridge.

Preheat the oven to 375 degrees.

Remove pie from the fridge and bake for 25-30 minutes, until the crust is golden brown. Allow to cool slightly on a wire rack before serving.

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bagel and cream cheese breakfast casserole

Behold this deliciousness.

What are your New Year's plans? Whether you're going out or staying in, one thing you'll need the next morning is a yummy New Year's Day brunch! This breakfast casserole is from the newest Pioneer Woman cookbook, and to say it's delicious is a major understatement. The everything bagels make it incredibly flavorful, and with cream cheese and cheddar... holy cow. Put it together before you head out (or to the couch) for the evening, then roll your bleary-eyed self out of bed in the morning and just pop it in the oven!

You can start that diet after brunch.

Bagel and Cream Cheese Breakfast Casserole (slightly adapted from The Pioneer Woman Cooks: A Year of Holidays)
serves 10-12

you'll need:
butter, for greasing the pan
6 everything bagels
8 oz. package of cream cheese
2 cups grated cheddar cheese
8 eggs
2 1/2 cups milk
1 tablespoon chopped chives, plus more for serving
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Tear the bagels into large chunks and put them in a buttered 13x9 casserole dish. Cut the cream cheese into chunks and distribute them on top of the bagels. Top with cheddar.

In a large bowl, whisk the eggs, milk, chives, dry mustard, cayenne and salt until combined. Pour it over the top of the bagels and cheese. Cover the dish with foil and refrigerate for at least 4 hours and up to overnight.

When you're ready to bake, keep the dish covered and bake for 45 minutes at 350 degrees F. Remove the foil and bake for another 15-20 minutes, until the top is golden brown. Cool for 10-15 minutes before serving.

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black bean and corn enchilada stack

Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)

As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?

Black Bean and Corn Enchilada Stack
4-6 servings

you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.

In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.

Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.

Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.

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polenta tamale pie

Y'all okay with another Tex-Mex recipe today?

I didn't intend to make this an unofficial Tex-Mex week, but that's just the way things happen in our house sometimes. What can I say? I'm a San Antonio girl, through and through. We can't get enough of these spicy, cheesy flavors!

This tamale pie is crazy good! And by using a rotisserie chicken and prepared polenta, it's a much easier way to get all those delicious tamale flavors without all the work. :)

Polenta Tamale Pie
serves 4

you'll need:
1 lb. cooked and shredded chicken breasts
3/4 tablespoon chili powder
1 1/2 teaspoons cumin
1 (14 oz.) can red enchilada sauce
1 (14 or 15 oz.) can refried pinto beans
3/4 cup chicken broth
1-pound roll prepared polenta, sliced into thin rounds
1 cups shredded pepper jack cheese
handful of cilantro, roughly chopped

Preheat oven to 350 degrees F.

In a large skillet over medium-high heat, add chicken, chili powder, cumin, enchilada sauce, beans, and broth. Stir together and simmer until the mixture thickens, about 10 minutes. Taste for seasoning and add salt and pepper as necessary.

Spray a 9 or 10-inch pie pan with cooking spray. Lay half of the sliced polenta in dish. Top with chicken and bean mixture. Top with 1/2 cup cheese, then remaining polenta. Add remaining 1/2 cup cheese.

Bake for 30-35 minutes, until sauce is bubbling and cheese is beginning to brown. Sprinkle cilantro on top. Allow pie to cool for at least 5 minutes before slicing and serving. Enjoy!

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potato frittata with bacon and feta

For me, looking through The Smitten Kitchen Cookbook is like looking through the new Anthropologie catalog. I want it all.

Every dish I've made from this cookbook has been absolute perfection. And this frittata, which we had for breakfast-for-dinner last week, is no exception. The potatoes get super crispy on the bottom, creating the best crust. The bacon, eggs and scallions work awesomely together, as they always do. But the feta brings this into seriously good eats territory.

Potato. Bacon. Feta. Sign. Me. UP.

Potato Frittata with Bacon and Feta (from The Smitten Kitchen Cookbook)
makes 1 frittata in a 9-inch cast iron skillet

you'll need:
3 tablespoons olive oil
1 3/4 pounds Yukon Gold potatoes
1/2 teaspoon salt, plus more for potatoes
Freshly ground black pepper
1/4 pound bacon (I used turkey bacon... you make the call here.)
3-4 scallions, thinly sliced
2/3 cup crumbled feta
6 large eggs
2 tablespoons milk (I used coconut milk)

First, cook the potatoes: Preheat oven to 400 degrees F. Coat a roasting pan or baking tray with 1-2 tablespoons of olive oil. Peel potatoes, and cut them into 1/4 inch slices, and then halve them into half-circle shapes. Pile them into the oiled pan, making an even layer, and generously season them with salt and pepper. It's okay if the potatoes overlap. Roast 30 minutes, tossing halfway through. Let cool slightly.

Cook the bacon in a cast iron skillet until crisp. Scoop out and drain on paper towels, leaving bacon grease in the pan. Add 1 tablespoon of olive oil to the pan and heat it over medium heat. Swirl oil around and up the sides, making sure that it is fully coated.

Arrange roasted potatoes in your skillet. Scatter bacon, scallions and feta over potatoes. Whisk eggs with milk, 1/2 teaspoon salt, and several grinds of black pepper in a bowl, then pour over potatoes. Cover skillet with foil and bake for 20 minutes. Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set at center.

Cut into 6-8 wedges and serve right from the skillet. Enjoy, enjoy!

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creamy chicken pot pie with chive biscuits

If you're still wondering what you should make for Easter lunch, look no further.

If you aren't wondering that at all but love comfort so good it's just ridiculous, look no further.

This is creamy, dreamy, weak-in-the-knees goodness.

We've got a few things going on in this recipe. I will beg three things of you:

1. No being lazy with the biscuits by using the canned ones. I promise, it is SO worth it.

2. DO be lazy and use rotisserie chicken from the grocery store. It's delicious and ready to shred right in. And it'll give you more time for biscuits.

3. No fat free cream cheese or Greek yogurt substitutions here. You will not regret it. YOLO.

Creamy Chicken Pot Pie with Chive Biscuits (adapted from Joy the Baker)
makes one 8x8 dish with 5 biscuits (easily doubled)

for the biscuits, you'll need:
1 1/4 cups AP flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/8 cup chopped fresh chives
1/8 cup (1 ounce) unsalted butter, cold and cut into cubes
2 ounces (1/4 of a brick) cream cheese, cold
1/3 cup buttermilk, cold

for the filling, you'll need:
2 tablespoons unsalted butter
1/4 cup AP flour
1 cup chicken broth
3/4 cups whole milk
2 ounces (1/4 of a brick) cream cheese
salt and pepper to taste
1 teaspoon fresh lemon juice
pinch of nutmeg
1 1/2 cups cooked and shredded chicken meat
1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
3/4 cup thinly diced carrots
1/2 cup diced zucchini
3/4 cup frozen peas
1 egg mixed with 1 tablespoon of buttermilk, for egg wash

First, make the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter and cream cheese to the dry ingredients. Break up the butter and cream cheese with your fingers or a pastry cutter until it's the size of peas.

Make a well in the center of the mixture. Add the buttermilk. Using a fork, stir until just combined. Dump the dough onto a lightly floured work surface and knead just 1 or 2 times, forming it into a disk about 1 1/2 inches thick. Use a round biscuits cutter to cut biscuits (if you don't have one, just use a knife). Place biscuits on a baking sheet and place in the fridge until ready to bake.

Next, make the filling. Preheat oven to 375 degrees F.

In a medium saucepan over medium heat, melt butter. Whisk in the flour for 1 minute. Turn flame to low and add the chicken broth. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon juice, nutmeg, and salt and pepper to taste. Stir, then remove mixture from heat and set aside.

Heat olive oil in a medium skillet over medium heat. Add onions and saute for 3 minutes. Add garlic and saute 1 more minute. Add carrots, zucchini, and peas and cook for 3 minutes. Remove from heat and add veggies to the creamy chicken mixture, stirring to combine.

Spoon filling into an 8x8 baking dish. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of biscuits with egg wash.

Bake for 20-25 minutes, or until biscuits are puffed and golden and the filling is bubbling. Remove from the oven and allow to cool slightly before serving.

Enjoy, y'all! This one's a keeper.

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martha's mac and cheese

I'm sure you've heard about it. This is the stuff legends are made of.

I still remember my mom making Martha Stewart's macaroni and cheese for the first time. I was in high school, and had some friends over to study for some test we had the next day. In the next room, my mom (who is, if you haven't figured it out from my gushing about her before, the best home cook I have ever known) was whipping this up for us. When she came in the room and served us big bowls of the best mac and cheese EVER, it was over. No more studying; it was food coma time.

There are so many different recipes for mac and cheese out there. I love trying creative twists (like this one!). But this recipe really just is the best. It's creamy and cheesy and classic.

You haven't tried it yet? Well then it's food coma time.

Disclaimer: This makes a ridiculous amount of mac and cheese. The recipe says it makes 12 servings, and it really does...maybe more. I've halved the recipe before and it still makes enough to feed an army. NOT that this is a bad thing. Just wanted ya to know.

Martha's Mac and Cheese (adapted from The Martha Stewart Living Cookbook)
serves 12

you'll need:
1 stick unsalted butter
6 slices white bread, crusts removed, torn into small pieces
5 1/2 cups milk (I used 2%)
1/2 cup AP flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 tsp black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese
2 cups grated Pecorino Romano cheese
1 lb. macaroni

Preheat oven to 375 degrees F. Spray a 3-quart casserole dish with cooking spray and set aside.

Place bread pieces in a medium bowl. Melt 2 tablespoons of butter in the microwave. Pour the melted butter into the bowl with the bread and toss. Set aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a skillet over medium heat. When the butter bubbles, add the flour. Cook for 1 minute, stirring constantly.

While whisking, slowly pour in the hot milk a little at a time. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 10 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Pecorino. Set aside.

Bring a large pot of well-salted water to a boil. Cook the macaroni until just under al dente (about 1 minute under what the package directions call for). Drain macaroni in a colander and rinse under cold running water to stop the cooking. Drain well. Stir macaroni into the cheese sauce.

Pour the mixture into a prepared dish. Sprinkle the remaining 1 1/2 cups cheddar, 1/4 cup Pecorino, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Allow to cool for about 5 minutes before serving.

You can't go wrong with this. Just do it!

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chicken and avocado enchiladas

What are your favorite things to cook?

I love making biscuits. Sometimes I call them scones.

Anything that needs yeast is fun because you get to see the dough double in size. It's ALIVE.

Risotto is good because it gets you out of doing anything else around the house. You can't take your eye off of it, so sorry but someone else is going to have to fold the laundry! Would if I could!

Also, as you might have suspected, enchiladas. Rolling them up into cute little cigars is part of the reason, but most of all because if you cook enchiladas, you get to EAT enchiladas. And that's always a beautiful thing.

You might be looking at this photo and wondering where the avocado is. Well, my darlings, it's baked inside! Warm avocado inside your enchiladas will rock your world. It can't not.

Chicken and Avocado Enchiladas
makes 6 enchiladas

you'll need:
1 lb. cooked chicken breasts, shredded
1/2 cup chopped onion
1 chopped serrano pepper
1 can red enchilada sauce (I use this one)
6 corn tortillas (or whatever kind you like)
1 large avocado, sliced
1/2 cup shredded pepper jack cheese

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray and set aside.

Combine chicken, onion, pepper, and 1/2 cup enchilada sauce in a bowl. Heat tortillas between damp paper towels in the microwave for about 30 seconds (this helps to soften them so they don't break as you're rolling).

Pour about 1/2 cup enchilada sauce on the bottom of the baking dish. To assemble each enchilada, spoon a bit of the chicken mixture into a tortilla, top with a slice or two of avocado, and roll. Place seam side down in the baking dish. Repeat until all the enchiladas are made. Pour remaining enchilada sauce over the top, then sprinkle with cheese.

Bake for 25-30 minutes, until cheese is bubbly. Allow to sit for a couple minutes before serving, and enjoy!

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rockstar mac and cheese

this recipe might not have come from a rockstar, but it did come from naomi of rockstar diaries. and it makes you feel like a rockstar, because this right here is some dang good mac and cheese.

the blend of cheeses in this recipe is really great. if you aren't normally a blue cheese fan, you can definitely use something else, but i promise it is super mild (you really won't even know it's there!) and it gives a nice tang. just try it. :)

the original recipe calls for pancetta, which sounds DE-licious, but we're trying to cut down on our meat a bit over here, so i left it out. if you'd like to add it in, just leave out the salt called for and season to taste (pancetta is very salty, so you won't need much - if any - at all).

oh... and happy new years eve!!!! cheers to 2013!

rockstar mac and cheese (adapted from naomi's recipe on cup of jo)
serves 4-6

you'll need:
1/2 lb. penne pasta
1 cup milk (i used 2%)
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup asiago cheese, shredded
1/3 cup fontina cheese, shredded
1/3 cup blue cheese, crumbled
1/4 cup panko breadcrumbs

preheat oven to 375 degrees F. spray an 8x8 baking dish with cooking spray and set aside.

in a well-salted pot of boiling water, cook pasta according to package directions. when done, drain and set aside.

while pasta is cooking, heat butter in a large pot over medium-low heat. when butter is melted, sprinkle in flour and, whisking constantly, cook for about 3 minutes. add in milk, salt and pepper and whisk until completely smooth. cook for about 5 minutes, or until sauce is very thick. turn heat down to low.

add in 3/4 cup asiago, 1/3 cup fontina, and 1/3 cup blue cheese, one cheese at a time, stirring in between each addition. stir until completely melted and smooth. check for seasoning and add salt and pepper as needed.

pour in cooked pasta into the pot and stir until pasta is completely coated. pour into prepared baking dish. sprinkle remaining 1/4 cup asiago and panko breadcrumbs on top.

bake for 25 minutes. let stand about 10 minutes before serving. then dig in!!!

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hominy leek breakfast casserole

random foods make me happy. this dish combines two of those: hominy and leeks.

do you use hominy much? i love it(!), and finding new ways to incorporate it into dishes, like enchiladas or the most incredible soup. and leeks -- well, they're one of my favorite cooking ingredients ever. therefore, i lovedddd this breakfast!

this is a great dish for a lazy weekend morning -- it comes together very quickly and smells absolutely divine while it's baking. if you'd like, add in some bacon or chorizo, or green chiles for some heat! however you make it, i think you'll love it!

hominy leek breakfast casserole
serves 4-6

you'll need:
cooking spray
1/2 cup leeks, thinly sliced
3 garlic cloves, minced
1 28oz. can hominy, drained and rinsed
1 1/2 cup cheddar cheese, shredded
3 cups milk (i used 2%)
5 eggs
1/2 tsp. hot sauce (like tabasco)
1/4 tsp. salt
1/4 tsp. pepper
dash of cayenne pepper

preheat oven to 350. spray an 8x8 baking dish with cooking spray and set aside.

in a blender or food processor, blend hominy for about 1 minute, or until ground (it should not be completely smooth - should have the consistency of grits).

combine all ingredients (except 1/2 cup of the cheese) in a large bowl and mix well, until everything is completely combined. pour into the prepared baking dish. top with remaining 1/2 cup cheese.

bake for 1 hour, or until set and browning at the edges. allow to sit for about 5 minutes before cutting into slices and serving.

and that's it! a super easy, super yummy breakfast for your weekend. have a great one, dears! xx

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mexican pasta bake

mexican food. pasta. two of my oldest and dearest friends.

and the other night, they met for the first time. and it was delicious.

i've been seeing recipes like this for a long time, but hadn't tried it out. i was skeptical. when i feel like making mexican food, i like to go traditional - enchiladas are one of my favorite things in the world to make (and eat). same goes for pasta. but after seeing some of my favorite blog girls blending the two (here and here), i decided to give it a go.

so glad i did. and that these two can be friends now.

mexican pasta bake
serves 4-6

you'll need:

1 lb. ground beef
1/2 onion, chopped
3 cloves garlic, chopped
3 tblspn. taco seasoning (i have a great organic, no-sodium blend from our farmer's market, but this is a great recipe for making your own at home!)
3 ounces cream cheese (i used fat-free)
1 can red enchilada sauce
1 small can chopped green chiles
1 cup frozen corn
1 cup pepper jack cheese, shredded
1 cup monterrey jack cheese, shredded
12 oz. orecchiette pasta (about 3/4 of a standard package)
cilantro, for garnish

preheat oven to 400.

bring a well-salted pot of water to a boil and cook pasta according to package directions. when finished, drain and reserve.

while pasta is cooking, heat a large skillet over medium-high heat. add onion and cook for 2 minutes. add beef and heat until crumbly and cooked through. add in garlic and stir through. next, add seasoning, cream cheese, enchilada sauce, green chiles, corn, and pepper jack cheese and mix until everything is completely combined and the cream cheese has melted evenly. finally, add in cooked pasta and stir until pasta is well-coated.

pour pasta mixture into a greased 8x8 baking dish. top with monterrey jack cheese. bake in oven for about 20 minutes, or until the cheese is melted and bubbly.

remove from oven and serve garnished with chopped cilantro (or whatever you like!). enjoy! xx

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chicken tetrazzini

here it is, y'all. our very favorite dinner here in our little home. now, it's a little time-consuming (a lot of prep involved) and you are going to dirty a whole lot of pots and pans, but i promise it's worth it. SO worth it. this is also a go-to dish for company because you can easily double the recipe, AND you can prep everything ahead of time, even the day before, bake it off when you need it, and dinner's on the table in 30 minutes. just trust me - you need to make this as soon as possible!

i adapted this recipe from giada, just lightening up a few things and modifying it down to about 4 servings. where you can reasonably take shortcuts (like buying the mushrooms pre-sliced, using rotisserie chicken), take them. it'll taste just as good, and you'll save yourself time and dirty dishes. ok, enough talking, let's get on to the most delicious dinner ever:

here's what you'll need:
3 tblspn. butter
1 tblspn. olive oil
1.5 tsp. salt
1.5 tsp. pepper
2 cooked chicken breasts, shredded (i always use rotisserie chicken from the grocery store for this recipe, but if you want to cook them yourself, here's a great post about easy ways to do just that)
8 oz. white button mushrooms, sliced
1 small onion, diced
3 cloves garlic, minced
1/2 tblspn. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/4 cup white wine
1/4 cup flour
2 cups skim milk
1/2 cup fat free half-and-half
1/2 cup chicken broth
1/8 tsp. ground nutmeg
6 oz. fettuccine (a little less than half the box)
1/3 cup frozen peas
1/4 cup chopped italian parsley
1/2 cup grated parmesan
2 tblpn. dried italian-style breadcrumbs

preheat your oven to 450. spray an 8x8 baking dish with cooking spray and set aside. in a large, deep frying pan, heat 1 tblspn. butter and 1tblspn. olive oil over medium heat. add mushrooms and saute for 2 minutes. add onions, garlic, and thyme, and saute for 8 minutes. add the wine and cook for 2 more minutes. transfer the mixture in a bowl along with the shredded chicken.

the butter, olive oil, mushrooms, thyme, onions, garlic, and white wine simmering together is one of the most glorious smells your kitchen will ever experience

reduce the heat to medium-low and, in the same pan, heat 2 tblspn. butter until melted. add the flour and whisk together for 2 minutes. whisk in the milk, half-and-half, broth, nutmeg, salt and pepper. increase the heat to high and cover. once the mixture is to a boil, uncover and simmer on low heat for 10 minutes, whisking often.

bring a large pot of salted water to a boil. add the fettuccine and cook for 8 minutes. drain the pasta in a colander and add it to the mushroom & chicken mixture. add the sauce, peas, and pasley and mix well so that the sauce coats the pasta.

transfer the pasta into the baking dish. sprinkle the parmesan and breadcrumbs evenly over the top. dot the top with little bits of butter here and there (you can skip this to save some calories, but this is what will create those beautiful, tasty golden parts once it's baked).

see those dots of butter? that's going to be the best part...

bake for 20-25 minutes, until the top is turning golden brown and the sauce is bubbling. allow to sit for a few minutes, then cut into servings and dig in! i promise you will love, love, love this dinner!!!

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green chile brisket enchiladas

so, here's the deal with these enchiladas... they are really more of an enchilada "stack" because they aren't rolled. i use this method for making enchiladas a lot, because when you're putting together a quick dinner, how much easier is it to get all of the goodness with a lot less work? much easier. :)

the brisket i used for these came from our friend aaron, who smoked the most incredible meat EVER this weekend and gave us some leftovers. if you're starting from scratch, here is a simple recipe (this is a good one if you prefer to cook your meat in the slow cooker... it's a recipe for brisket tacos, but just follow the instructions for the meat).

this was such a quick, yummy dinner with just a few ingredients... this will be a new go-to in our house!

here's what you'll need:

1 lb. brisket, shredded

2 cups green enchilada sauce (green chile salsa is okay too)

1 jalapeno, finely chopped (keep the seeds for more heat, discard for less. we always keep them!)

4 green onions, chopped

2 cups chihuahua or monterey jack cheese

6-8 tortillas (i used flour tortillas i had just picked up at the farmer's market, but corn or whole-wheat would be delicious too!) 

my favorite enchilada sauce

preheat oven to 400. in a medium-sized bowl, combine brisket, 1 1/2 cups enchilada sauce, jalapeno, onions, and 1 cup cheese.

beautiful colors!

in an 8x8 greased casserole dish, spread 1/2 your brisket mixture into a layer across the bottom. cover with a layer of tortillas. repeat. pour the remainder of the enchilada sauce over the second layer of tortillas, then cover with the remaining cheese.

bake in oven for 20-25 minutes, or until cheese is nice and bubbly and browning around the edges. garnish with green onions and dive in. you will absolutely love these!

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bbq tortilla casserole

this recipe is pure texas comfort food. but, unlike a lot of comfort foods, this can be thrown together super quickly. i assembled everything in the morning, popped it in the oven right before it was time to eat, and we were eating ourselves silly in no time.

here's what you'll need:

1 lb. meat (i used leftover pulled pork, but you could use shredded chicken, ground beef, whatever you have on hand. or, leave the meat out completely for a hearty vegetarian dish)

1/2 cup red onion, diced

1/2 red bell pepper, diced

1 jalapeño, chopped

1 1/2 cups bbq sauce (jarred or homemade - this is my favorite homemade recipe) 

2 cups sharp cheddar cheese, shredded

6-8 corn tortillas

preheat the oven to 400. meanwhile, in a medium size bowl, combine the meat, onion, bell pepper, jalapeño, 1 cup cheese, and 3/4 cup bbq sauce. 

in an 8x8 casserole dish, spread 1/2 the meat mixture across the bottom. top with a layer of corn tortillas (i tear mine into small pieces to make sure every square inch is covered with tortilla).

repeat!

you're almost there...

last, pour your remaining bbq sauce on top and sprinkle the top with your leftover cheese. take a handful of the cheese and sneak a bite. mmmm. 

oven-ready!

bake about 25 minutes, or until the cheese is bubbly and the edges are browning.

and that's it! your tummy will love you for this.

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