My husband’s birthday was this past week, and to celebrate, I’m sharing one of his favorite dishes- Chicken Enchiladas! Last weekend was a busy one, and between working, church, a bridal shower and grad parties, we couldn’t find time to go out for his birthday. I asked him what he’d like to do for his birthday, thinking we might bail on a grad party to have a nice birthday meal. Luke had two requests: 1. Spend time with his wife and 2. Eat enchiladas. Definitely a request I could accommodate!
These enchiladas are one of Luke’s favorites, with melty cheese, flavorful sauce and plenty of chicken and vegetables to make a hearty meal. I usually keep enchilada sauce on hand because Luke requests enchiladas at least once a month! They are easy to prepare, whether you’re making a quiet meal at home or serving a small army, the recipe is simple to double (or triple!) and enchiladas are such a crowd pleaser. Serve with chips and guac, or enjoy them on their own!
Welcome to summer, friends! I took an unplanned blog-hiatus in May to attend to some family things, and while it was great to spend more time with my family, it feels so good to be back!
One of my favorite things about summer is fresh vegetables! There’s nothing better than coming home with delicious local produce from the farmer’s market. It might still be a little too early for the farmer’s market near me, but with my favorite veggies on sale at the grocery store, I’m basking in all the summery recipes. Zucchini has been on sale at the grocery store, and the vegetable crisper in my refrigerator is overflowing with fresh veggies- a wonderful problem to have. We’ve been experimenting with just about every way to eat zucchini, and this summer vegetable bake is one of my favorites!
Saturday is baking day at our place. Luke had to go into work for a few hours, so I decided to make a special surprise- Muffins! Muffins are Luke’s favorite breakfast food, and I’ve been dying to try this new recipe I found on Pinterest.
These muffins are packed with carrots and zucchini, but are still light and sweet. Luke is the first to call foul when I put vegetables where they don’t belong, but he gave these carrot zucchini muffins
his stamp of approval. I wouldn’t go as far to call these muffins healthy (there is a lot of sugar and oil!), but there’s enough vegetables and whole wheat to justify a second helping. Or third.
I love vegetables. I was the kid who happily ate broccoli and Brussels sprouts, and as an adult, I’m always looking for ways to incorporate more vegetables in our diet. This is easier in the summer, when farmer’s markets pop up around the city and I can buy fresh beautiful vegetables for a competitive price. Sometimes I even get vegetables for free! My in-laws have a very prolific zucchini plant, and as much as they love to cook, they can’t keep up. I was happy to take a couple of zucchini off their hands.
Zucchini (or in French, courgette) is a versatile ingredient. I have oodles of delicious recipes that use zucchini. But when my father-in-law handed me those beautiful zucchini, all I could think was ratatouille.