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August 15, 2025

Four Ingredient Chicken Enchilada Casserole

4 Ingredient Chicken Enchilada Casserole

This 4-ingredient Chicken Enchilada Casserole is everything you love about enchiladas—layered like lasagna, cheesy, saucy, and no rolling required. It’s fast, comforting, and ridiculously easy to throw together any night of the week.

Equipment

  • 8x8-Inch Square White Porcelain Casserole Dish

Ingredients

  • 1 pound chicken breasts boneless and skinless (about 2 large chicken breasts)

  • 14 ounces Enchilada sauce

  • 6 medium corn tortillas

  • 3 cups Monterey Jack cheese shredded

Instructions

  • Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.

  • Remove chicken from the pot and shred with two forks.

  • Preheat oven to 375°F.

  • Start layering the casserole. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a 8x8-inch square baking dish. Place 2 tortillas on the bottom, cutting them in half if needed to fit. Top with ⅓ of the chicken and ⅓ from the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese. You should end of with 3 layers of each ingredient.

  • Transfer the casserole dish to the preheated oven. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

  • Garnish with some chopped green onions or cilantro if preferred and serve warm.

Notes

  1. Chicken: Cutting the chicken into smaller chunks helps it cook faster and more evenly in the enchilada sauce. Don’t add water—the sauce is enough. You can also use rotisserie chicken in a pinch.

  2. Enchilada Sauce: Use your favorite red enchilada sauce—homemade or store-bought. Pick one that’s thick and flavorful, since it’s doing a lot of heavy lifting here.

  3. Tortillas: Corn tortillas are best for structure and classic enchilada flavor. Flour tortillas will work, but they’ll soften more and have a slightly different texture.

 

 

 

July 27, 2025

Fire Roasted Whole Cauliflower

Ingredients

For the Cauliflower:

1 large whole cauliflower (leaves trimmed, core intact)

Salted water (for parboiling)

For the Slather:

1/4 cup olive oil

2 tbsp plain yogurt or coconut yogurt (optional for richness)

1 tbsp tomato paste

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp chili powder (adjust heat)

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp salt (or to taste)

Cracked pepper to taste

Optional: 1 tsp garam masala or curry powder for extra depth

 

Instructions

1. Bring a large pot of salted water to a boil. Lower in the whole cauliflower and simmer for 5–6 minutes. Remove carefully and let it steam-dry for a few minutes.

2. In a bowl, whisk together all slather ingredients until a smooth, thick paste forms. Taste and adjust seasoning.

3. Massage the slather into every crevice and over the top generously. Let it marinate for at least 30 minutes (longer for deeper flavour).

4. Fire/BBQ: Place the cauliflower over indirect heat. Close the lid and roast for 25–35 minutes, turning occasionally, until charred on the outside and tender through the middle.

Oven (Alternative): Roast at 425°F (220°C) for 35–45 minutes until golden and cooked through. Use convection for added crispness.

5. Brush with a final glaze of oil or butter (optional). Garnish with chopped herbs, lemon zest, chili flakes, or dukkah.

 

 

 

 

 

 

 

Saturday July 20, 2025

Corn On The Cob......Like Never Before

 

Bring water to boil, add 1 stick butter, 2 tablespoons of honey, 1 cup milk (or 1/2 cup half and half) blend together and carefully add corn. I added 2 sliced jalapeños. The flavor was delicious and not too spicy. Don’t skip the honey, it doesn’t make it sweet, it brings out the sweetness of the corn.

After adding corn, turn to low and let cook 5-7 minutes. I usually just turn off the heat and keep covered letting people serve themselves...the jalapeño flavored butter clings to the corn and it’s a perfect side to any meal or cook out

 

Ultimate Air Fryer Fries

INGREDIENTS

2 medium Russet (Idaho) potatoes, or sweet potatoes

1 tablespoon olive oil, or oil of choice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon paprika

INSTRUCTIONS

Preheat your air fryer to 380 degrees.

Scrub your potatoes clean. If desired, peel them (I prefer to leave the skins on for a crispier texture). Cut the potatoes into uniform, 1/4-inch-thick or 1/2-inch-thick strips. Rinse the potatoes with cold water and pat dry.

Transfer the potatoes to a bowl, add the olive oil, salt, black pepper, onion powder, garlic powder, and paprika and toss to coat.

Working in batches, place the potatoes in the air fryer basket and spread out in a single layer, leaving a little space between each piece. Air fry for 10 to 12 minutes, until crispy, flipping halfway through cooking. If your fries aren’t yet crispy, air fry for a little longer.

Once you’ve cooked all batches of fries, place them all back in the air fryer and air fry for 1 to 2 more minutes to reheat and re-crisp.

Season to taste with salt, black pepper, and additional seasonings if desired.

 

 

 

Saturday July 13, 2025

 

Egg Roll in a Bowl

 

Ingredients

  • 1 pound ground pork or chicken

    • 1 tablespoon vegetable oil

  • 1 small onion finely chopped

  • 3 cloves garlic minced

  • 1 teaspoon ginger minced

  • 4 cups green cabbage thinly sliced

  • 1 large carrot julienned or shredded

  • 3 tablespoons soy sauce low sodium

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon sriracha optional, for heat

  • 1 teaspoon sugar

  • 2 green onions sliced

  • sesame seeds optional, for garnish

  • Instructions

    Cook The Meat:

    • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the meat from the skillet and set aside.

    Cook The Vegetables:

    • In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes. Add the sliced cabbage, and carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.

    Combine and Serve:

    • Return the cooked meat to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, sriracha, and sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with sliced green onions and sesame seeds if desired.

    Notes

    1. Use ground chicken or turkey as a lighter alternative to ground pork.

    2. For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

    3. Adjust the amount of sriracha to control the spiciness of the dish.

    4. Add extra vegetables like bell peppers or mushrooms for added variety and nutrition.

 

Crockpot French Onion Soup

......Cooks while you sleep.

French Onion Soup..Slow Cooker (a combination of two on-line recipes)

3 pounds onions, which is around 6 large onions ...I weigh

1/2 cup (4 oz) butter, melted

2 cloves garlic, minced

1/2 cup dry sherry wine ...I didn't have any the first time I made this...I do now

8 cups beef stock/broth

1 bay leaf

1/4 tsp dry thyme (or 3 sprigs fresh)

salt and pepper to taste

Baguette, sliced

8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere

1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.

2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.

3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.

4. Preheat oven to 400ºF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.

5. Once soup is out, set oven to 'broil'.

6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.

 
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