WHAT I MADE FOR DINNER: ENCHILADAS

Here's the think you need to know about me: I love cheese. I love it. I love all the different kinds of cheddar, I love blue cheese, I love goat cheeses, I love a slice of fresh mozzarella with a slice of tomato, I love brie, I love pepper jack, and so on and so forth.

Here's the thing you need to know about cheese: it's sort of full of fat. 

In all my recipes that use cheese, I opt for the lighter option or switch out medium cheddar for a smaller serving of sharp, etc. Find comfort in knowing that I have tweaked ingredients into being slightly better for you than the alternative. I'm sure there are vegan cheeses and much healthier options, but I haven't sacrificed total richness, comfort, and flavor in my cooking.

Enchiladas (adapted from Delfina Amate)

2 lb. boneless chicken breast, shredded (you can boil chicken in water until cooked or let cook in a crock pot covered by water on high for a few hours, shred chicken with a fork)
1 small can cream of chicken soup
1/4 tsp chili powder
1/2 package neufchatel cheese (found next to cream cheese)
2 tsp butter
1 small white onion, chopped
1 4-oz. can chopped green chiles, drained
1 package taco seasoning mix
1 bunch green onions, chopped
1 cup water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
8 whole wheat tortillas
2 C. sharp cheddar cheese
1 10-oz. can green enchilada sauce

*sliced black olives
*guacamole
*tomatoes
*salsa

Phew! That's quite the ingredient list. Trust me, it's not a complicated recipe.

In a saucepan, combine cream of chicken soup, neufchatel cheese, and chili powder; bring to a simmer over low heat, stirring until heated through. Turn off heat and cover to keep warm. In a skillet, heat butter over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent-- about 5 minutes. Add shredded chicken, chopped green chilies, taco seasoning, half the chopped green onions, and water. Simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer for 10 more minutes.

Preheat oven to 350 degrees. Stir 1 cup creamy mixture into skillet, spread the remaining creamy mixture on the bottom of a 9 x 13 baking dish. Fill each tortilla with chicken mixture. Spring cheddar cheese over the chicken filling and roll up, save half the cheese for topping the enchiladas. Place enchiladas seam side down in the prepared pan. Sprinkle remaining green onions and olives on top of the enchiladas (at this point, if you want to put any other veggies like green peppers or tomatoes on top, go for it!). Bake until cheese is melted and bubbling-- about 20-25 minutes. This serves about 8 people.

  

 I serve my enchiladas with salsa and some homemade guacamole on the side. Delish!

If you have a small family to serve (just the husband and me over here), split the chicken, creamy mixture, tortillas, and cheese in half. Put 4 enchiladas each in 2 smaller pans. I cover one pan, uncooked, in the freezer. I can make dinner with the other pan and have dinner for next week all ready to go! If you are baking the frozen dish, it takes about 35 minutes.

Do any of you love enchiladas? Any changes you would make to this dish?

BRIDALS

Here are just a few of my amazing bridals shot by the lovely and incredibly talented Jessica Kettle.

When I was a senior in high school, I stumbled about Jessica's work and it was a dream come true to have her shoot my bridals and wedding day.  I had such a great time with her in these gorgeous fields. She got so many different shots as the sun set. There were so many to choose from!

Would it be weird if I had about 150+ photos of myself throughout my apartment? 

 

 

 

 

 

 

SUMMER READING

As an amateur, I have a mini-library of cookbooks. The following cookbooks have been an awesome foundation for my kitchen skills.   

Here are just a few of my favorite cookbooks. I'll be posting tried and true recipes from some of these books-- stay tuned. 

Order Here

I am pretty sure there are several cookbooks in this series, but I only have this one.  I got it as a wedding gift and have made several recipes. I like this book because it has recipes from dozens of countries and I've loved learning new, authentic dishes. My personal favorite? Skinny Alfredo. 

Order Here

I like this book because it's full of new recipes I've never made, while featuring some good classics. Every recipes is totally vegan, so if that floats your boat, great. I often use real cheese and meat instead of the vegan alternatives listed-- awesome recipes that don't make you feel totally guilty. 

Order Here

If you love cooking or if you have zero experience, this is something you needed to order yesterday. The husband says this cookbook is a feminist's nightmare, but I love it. My mom gave this to me for Christmas a couple years ago and I LOVE it. It's very easy to read, yet allows for advanced modifications to basic recipes. I've pretty much made every recipe in the book and guests, family and husband loves them all. It also has handy lists for essential kitchen tools and things you should always have stocked in your pantry. Buy it.

These are next on my "to-try" list:

Have any of you used these?
Are there other cook books you swear by?

GETTING PRETTY

Here are some shots of me getting all spiffy for the wedding day! 

I am so glad Whitney took these pictures-- they are by far one of my favorite gifts.

 

 

 

Thank you to the amazing Whitney Kofford - One of my dearest friends who is the perfect example of a truly kind person. Everyone loves Whitney!  I am beyond happy to have these images.

 

  

Thanks, Whit!

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Plus, she's a total fox.