The Millennial Menu is a food blog for millennials. It features recipes, tips, and tricks for quick, easy, and affordable eating. The Millennial Menu is where you’ll find the recipes, millennial style, simple, and reasonably priced. I’ll also share my tips for navigating the grocery store, millennial must haves for your tiny apartment kitchen.
Football is big in my family. My dad played through college and my younger brother currently plays in college. Shockingly, this doesn't mean I understand the game. What I do understand, however, is the importance of Super Bowl Sunday. Every year growing up we would go to my neighbor's house for a different theme...build your own tacos, loaded baked potato bar, etc. I associate Super Bowl Sunday with good food, good friends & family, good commercials, and good football (at least I think good football).
Last year, we did a bunch of appetizers on Super Bowl Sunday and I love that it's an excuse to make things loaded with melty cheese. This year we're doing the same (and I'm excited to test out a few new recipes you all might be seeing on the blog soon) and wanted to highlight two of my favorite, easiest, and quickest appetizers: Warm Cheddar Ale Dip and my Three Ingredient Baked Brie.
The Warm Cheddar Ale Dip is more famously known as simply "beer cheese" among our friends, because these are the 2 key ingredients. With a nice loaf of fresh bread, it's an indulgent treat. My Three-Ingredient Baked Brie is as simple as it sounds, and the flaky, buttery crust of the phyllo dough makes the perfect crunching noise as you cut into the gooey cheese beneath. Both of these are extremely simple to make and big crowd-pleasers. They take minimal prep and can be done before everyone arrives and kept warm, so you can focus on the game (or the commercials).
Looking for the recipes?Click each photo below to take you to the recipe page for each dish!
People go crazy for my mom's Homemade Baileys Irish Cream recipe, and I've recently started making it for people and they can't get enough. Around the holidays, we've always got a bottle in our fridge. It's perfect for a nice cold glass cozied up on the couch catching up on your favorite show, for entertaining friends at a holiday party, or as a delicious gift.
When people ask what's in it, I basically just answer "sugar + whiskey" which is basically true. And cream. Three things that are all pretty amazing separately, and are even better when whisked together into a bottle of this creamy, sweet, indulgent treat. It's a really flexible recipe that you can't mess up - while the ingredients are all important to bring the flavor together, a little bit more or less instant coffee or hot chocolate powder won't make or break the thing...and a little bit MORE (or less, I guess) whiskey definitely isn't a problem, either. I hate to say this but - I don't use the nicest whiskey for this. I think if you did, it wouldn't be a bad thing, you just don't have to. I like nice whiskey in my cocktails, but since this drink is paired with indulgent cream and sweetened condensed milk, the alcohol itself isn't even the star of the show - it's the combination of the flavors that makes the drink. That means it's okay to get a cheaper option - no one will know, or care, especially when the whiskey does start to hit them!
I love that this recipe takes 10 minutes or less to come together, and it's a great treat to bring to holiday parties or to give as a gift to really impress people. My mom has found some beautiful recloseable bottles at the dollar store to serve hers in, but I've used Acqua Panna bottles that I've cleaned the labels off of. They look nice tied up with red ribbon and a recipe label. Or, like me, you can just make a few batches to keep in your fridge for those cold December nights.
Homemade Baileys Irish Cream
Makes about 2 liters (or 8 cups) Prep time: 7 minutes Cook time: 3 minutes (to boil water - microwave is probably fastest!) Total Time: 10 minutes
1. Dissolve 2 teaspoons hot chocolate mix and 2 teaspoons instant coffee in 2 tablespoons boiling hot water. 2. Mix in 2 cups half & half, 1 can sweetened condensed milk, 6 shots of whiskey, and 2 teaspoons of vanilla extract. Whisk well to combine. Store in the fridge to cool before serving.
Yum.Storing & Extra Ingredients
STORING - Homemade Baileys should be stored in the fridge. If stored properly, the Baileys can probably last up to a month (although I doubt you'll wait that long to finish the bottle!) - it might need to be shaken before serving again.
EXTRA INGREDIENTS - You'll likely have some extra half & half, which can be used in just about any recipe that calls for milk or cream with slightly different results. I used my extra half & half in a homemade mac & cheese recipe (coming soon!) and it came out great. Hopefully you can come up with some ideas for that extra whiskey, my favorite is a Classic Whiskey Sour (with an egg white!) I save up any extra hot chocolate mix or instant coffee for another batch of Baileys, because once you try this, you'll definitely want more!
Thanksgiving is my favorite meal of the year, and one of my favorite things about Thanksgiving is the side dishes. I think I would be okay if there was no turkey, but I couldn't live without the mashed potatoes or stuffing (or my super easy homemade cranberry sauce recipe!). My mom's homemade mashed potatoes are almost exclusively served on holidays, so I knew I needed to honor her when making my own Instant Pot Mashed Potatoes for Friendsgiving this year.
Enter: my beloved Instant Pot. I have adjusted to using my Instant Pot for so many staple things in my kitchen over the past year or two, from steel cut oats to hard boiled eggs to risotto to mac and cheese. I knew it could stand the test of mashed potatoes, and I was right.
The best thing about this recipe is it's all in one pot for easy cleanup. I steamed the potatoes in the pot (in ONLY 12 minutes!), mashed them back in there, and added all of the extras (um, hello butter) to stir together. The Instant Pot even keeps them warm for me until ready to serve - another perk of the all-in-one-pot method is the Instant Pot will keep your mashed potatoes at a consistent temperature, so you can make them early in the morning and have one less thing to worry about once the big day prep really gets into full swing.
There is one thing you need to know before making this recipe - you can't try to make mashed potatoes healthy. You just can't. They're best with A LOT of butter, with milk (or hey - even heavy cream), a good amount of salt, and finally, my mom's secret ingredient - cream cheese. It adds just the right of smooth, creamy tang to the potatoes. Thanksgiving is not the day to cut back on any of this goodness.
The other thing you need to know is your options for the mashing step. You have three options: a potato ricer, a potato masher, or your biceps + a wooden spoon. Here's how they differ:
1. A potato ricer is my mashed potato method of choice. I own this mostly for making homemade gnocchi (yum) but it also results in the absolute fluffiest mashed potatoes ever - with very little effort. The potatoes go into the ricer and it's super easy to squeeze them through the ricer easily. This method will lead to the smoothest mashed potatoes.
2. A potato masher is probably the most traditional method that most people use. This result is probably medium difficulty to achieve - the masher makes it easier than using a spoon and your arm, but isn't quite as easy as the potato ricer. This method will lead to potatoes that are slightly lumpy but still overall smooth.
3. Your biceps and a spoon - for the toughest among us. If you've got a sturdy spoon and some muscle power, you can make mashed potatoes by hand. This step requires the most effort and will lead to the most lumpy mashed potatoes - but some people absolutely love this texture, and if you're willing to put in the work, the taste is phenomenal with any method.
If you don't have an Instant Potyet: The Instant Pot is always one of the best (and most popular) Black Friday/Cyber Monday deals - so if you're feeling like you absolutely need one of these in your life (you're right, you do) - keep your eye out for those deals coming up soon! In the meantime, you can boil your potatoes on the stove (which will take longer) and follow the same recipe. Keep them warm in a crock pot or in an oven-safe dish on low in the oven.
Instant Pot Mashed Potatoes
Makes about 10-15 servings Other recipes with these ingredients: Cream cheese: Tortellini Soup with Spinach & Mushroom Prep time: 15 minutes (10 minutes before, 5 minutes after) Cook time: 20 minutes (12 in the Instant Pot + coming to pressure) Total Time: 35 minutes
5 lbs Russet potatoes
1/2 block cream cheese, cubed
1 stick butter (yes, you read that right)
1-2 cups milk, to taste
Salt, to taste
Dairy-free/Vegan: Substitute dairy-free milk or use chicken broth instead.
PEEL & BOIL THE POTATOES 1. Peel 5 lbs. of russet potatoes and add them to the Instant Pot. 2. Add 8 cups water on top of the potatoes in the Instant Pot and cook for 10 minutes on the "Steam" function. 3. When the potatoes are done, release the steam immediately and drain the water from the pot.
MAKE THEM MASHED! 4. Time to mash the potatoes! Your options for this are a potato masher, a potato ricer (my personal choice) or a wooden spoon + a really strong arm. See descriptions of each method above. 5. Add 1 stick's worth of butter tabs,1-2 cups milk (depending on your preference), 1/2 cup cream cheese cubes, and salt to taste. 6. Stir well to incorporate. Add any extra of the above ingredients - you can't ever have too much, and it's all about what your taste is! If making ahead of time, keep warm in the Instant Pot using the "warming" feature.
Storing & Extra Ingredients
STORING - The best thing about mashed potatoes is that they're the perfect thing to make ahead early in the morning and leave in your Instant Pot (or crock pot) all day to keep warm before dinner. Leftovers will last up to a week in an airtight container in the fridge. I've also read about freezing mashed potatoes - which I've never done but I trust it and think you should try it and let me know!
EXTRA INGREDIENTS - This recipe will leave you with extra milk and cream cheese, which I'm sure you can find something to do with - if you need ideas, use up that cream cheese by making my Tortellini Soup with Spinach & Mushroom (it's the secret ingredient!).
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This recipe is my go-to twenty minute meal. We often eat it for weekend lunches because it's easy to make just 2 servings, doesn't require a lot of effort, tastes great, and keeps us full. It's also one of those recipes where it might be impossible to mess up: the chicken sausage is already cooked (thank you Al Fresco) and the biggest culinary feat is cooking up some pasta. The chicken sausage is already cooked (hallelujah!). It really takes just twenty minutes - boil the water for the pasta first, chop some things up, and heat things. That's it.
What I love about this recipe is it's so basic - you can add in substitutions for virtually everything based on what you like or what you have on hand. The basic formula is pasta + cheese + greens + chicken sausage. My favorite variation is roasted garlic chicken sausage, swiss chard, cheese tortellini, and asiago, but you can really take this in any direction. I saw pesto tortellini at Trader Joe's this weekend, and I can imagine that would be delicious with sundried tomato chicken sausage, spinach, and parmesan cheese. Whatever type of pasta, greens, or flavor chicken sausage you choose, the flavors will be brought together with a pat of butter and a sprinkling of salt and pepper.
Chicken Sausage Skillet Recipe
Makes 4 servings Other recipes with these ingredients: Tortellini: Tortellini Soup Prep time: 10 minutes Cook time: 10 minutes Total Time: 20 minutes
2-4 cups of greens (like spinach, swiss chard, or kale)
1 package tortellini (or any other pasta you like, such as ravioli)
2 tablespoons butter
2-4 tablespoons milk
Shredded asiago or parmesan cheese, to taste
Salt & pepper, to taste
Gluten Free: Choose a gluten free pasta, whether it's tortellini, ravioli, or something elese
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken sausage or add meatless sausage or tofu
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter and use olive oil.
BOIL & CHOP 1. Boil a pot of water and add 1 package of tortellini, cook 6-8 minutes until desired doneness. 2. Chop up 2-4 cups of greens (depending on how many vegetables you want in there) and slice up the chicken sausage.
MAKE THE SKILLET 3. Add 1 tablespoon butter to a sauce pan and add the slices of chicken sausage, stirring until both sides of the chicken sausage are browned slightly. 4. Add the 2-4 cups of greens to the chicken sausage, stirring to soften. 5. Once the tortellini is done, drain the pot and add the pasta back into the pot. Add the veggies and chicken sausage into the pasta pot and stir to combine. 6. Stir in the remaining 1 tablespoon butter and 2-4 tablespoons milk, depending on how saucy you want your dish to be. 7. Toss in the shredded cheese, stir, and enjoy.
Yum.Storing & Extra Ingredients
STORING - Store in the fridge for about 3 days, or until the greens start getting funky.
LUNCH TOMORROW - We eat some version of this recipe all the time for weekend lunches. It's easy to make enough for just 2 servings, doesn't require a lot of effort, and still tastes good and keeps us full. So - I can confirm it's a great lunch, and easy to bring along to work. I've also brought it in a thermos and it's stayed hot
EXTRA INGREDIENTS - This recipe does a pretty good job of using up a whole package of chicken sausage and a whole package of tortellini. If you only make a half batch, you can freeze both the tortellini and chicken sausage for use to make the same recipe another day. I hope you don't have too much trouble using up the extra cheese, but if you do, use up the rest of some asiago cheese in my Creamy Asiago Pasta with Sundried Tomatoes.
My favorite thing about fall is definitely orchard apples. Macintosh and macoun straight from the orchard just taste so much better than buying a regular old apple at the store in the middle of winter. They're crunchier, sweeter, and just all around better. So, when fall rolls around, I take advantage of the abundance of orchard apples to do a little baking, including homemade applesauce - this time in my instant Pot (or your slow cooker!)
I grew up enjoying homemade applesauce in the fall, made on the stovetop and finished with a food mill. I realized that I could re-create this recipe using my beloved Instant Pot (in just 8 minutes!) and my Vitamix. The recipe came out perfectly and was so easy to make - and much easier than hand cranking the food mill for half an hour.
The other great thing about applesauce is that it really doesn't matter what apples you use. It's actually better to not use all of the same kind. For this recipe, I used apples from my CSA, which came with a bunch of different varieties of apples. Macintosh or macoun are a good base, but adding in a few granny smiths or your other favorite varieties will give the applesauce a good range of sweet and tart flavors. For sweeteners, I love sweeter things, so I used refined white sugar (mmm!) You can also use maple syrup or honey, if you prefer, and add it after the cooking process to your own personal taste.
Sadly, I ate all of my applesauce within a few days, enjoying it as a snack at work whenever I wanted a little bit of sweetness to fuel me through lesson planning or grading papers. If you can resist, applesauce freezes well, meaning you can enjoy fall all year round.
Instant Pot Applesauce
Makes 6-8 servings Other recipes with these ingredients: Apples: the perfect snack! Prep time: 15 minutes Cook time: 8 minutes (Instant Pot) or 4 hours on low (Slow Cooker) Total Time: Depends on cooking method
8-10 medium apples (Orchard apples are the best. My favorite are Macintosh, but a variety, including a granny smith or too, will yield the best results)
1 cup water
1 teaspoon cinnamon
1/2 cup white sugar Substitute: maple syrup, honey
1. Peel all of your apples and cut into relatively thin slices. 2. Add the apples, 1 cup water, 1 teaspoon cinnamon, and 1/2 cup white sugar (or sweetener of your choice) to the Instant Pot. You don't even have to stir. 3. Turn the Instant Pot on high pressure for 8 minutes, or turn your slow cooker on low for 4 hours. Walk away! 4. Once the apples are done cooking, you'll likely want to puree your applesauce so it's smooth. I found that adding about half the applesauce to my beloved Vitamix, blending it for a second or two on high, and stirring it back into the rest of the more chunky applesauce led to a good consistency. You can do the same in a regular blender or with a handheld immersion blender, if you have one, until the applesauce is your desired consistency. Enjoy!
Yum.Storing & Extra Ingredients
STORING - Store in the fridge for up to 5 days, or a few months in the freezer. Applesauce freezes really well since it's just fruit, and there's nothing better than tasting like you're at the orchard in the dead of winter.
The best part about living in New England might be the fall, and therefore, the opportunity to make homemade soups with farm fresh harvest ingredients, like this Butternut Squash & Apple Soup recipe. Not only is this hearty vegetarian soup a delicious way to celebrate the season, it's also shockingly easy to make. I spent about 15 minutes total actually making the soup, and my Instant Pot did all the rest. This recipe is the ideal pressure cooker or slow cooker recipe for a cool fall day.
If you can chop and press a button or two, you can make this soup. It's full of butternut squash, apples, potatoes, and onions that simmer down into a delicious soup in your slow cooker or pressure cooker while you're out enjoying the cooler weather. One of my favorite parts about this soup is that it freezes so well - I made a double batch and now I know I have some last minute dinners or lunches on hand for when things get busy this October.
Speaking of busy, that word has defined my past few months. After a non-stop summer, I transitioned into a amazing but crazy new job as a high school history teacher and also moved apartments. While we kept eating good food (most of the time), I struggled to find the time to post about it. I usually found time to snap a picture before digging in, so I'm looking forward to sharing some new recipes with you this season. As I settle into a rhythm of things after some big changes, I look forward to posting more regularly and hopefully sitting down to get that Rome travel guide done.
Even though I've been getting my life in order, it's been so exciting to see the blog really take off over the summer. I love hearing from new readers - who aren't my mom! - when they've made a recipe. I am also honored to have earned some recognition from Feedspot as one of the Top 100 Millennial Blogs - coming in at #50. Thank you! As I start my new job and get settled in my new apartment, I'm excited for new beginnings and milestones with not just my life, but also this blog. Please continue to share with me when you make my recipes - it makes me so happy - and continue to reach out about travel recommendations, questions about cooking and grocery shopping, and more. And stay tuned for more recipes coming at you soon!
Butternut Squash & Apple Soup
Makes 6 servings Other recipes with these ingredients: Butternut Squash: Butternut Squash and Sage Tortellini// Potatoes, carrots, and/or onions: Chicken Pot Pie Prep time: 5 minutes + 10 minutes at the end Cook time: 30 minutes (Instant Pot) or 5-8 hours (Slow Cooker) Total Time: Depends on cooking method - but minimal "hands on" time!
2 pounds butternut squash, diced (See the Grocery Guide for tips on what/how to buy)
1 yellow onion, diced
1 red potato, diced
4 carrots, chopped
2 cups vegetable broth (chicken would work too, for non-vegetarians)
4 cloves garlic, minced
A pinch of cinnamon
1 cup milk
Gluten Free & Vegetarian Friendly
Dairy-free & Vegan: Substitute dairy-free milk (coconut milk would be good) or omit the milk.
PREP WORK 1. Dice the butternut squash, onion, potato, and carrots. 2. Add the vegetables to your pot (whether Instant Pot or slow cooker) with 4 cloves minced garlic, a pinch of salt and pepper, a pinch of cinnamon, and 2 cups vegetable broth. 3. Turn the Instant Pot on high pressure for 30 minutes, or turn your slow cooker on low for 7-8 hours or high for 5-6 hours. Walk away!
LAST STEPS AFTER COOKING 4. Once the soup is done cooking, you need to puree it. The best way to do this is with a blender. I hate immersion blenders, or I'm just really bad at using them, it's unclear, so I pour my soup into my beloved Vitamix and be really, really careful not to burn myself. Do the soup in two batches, pouring the pureed soup into a new pot (because you can't mix it with the un-pureed soup, obviously) and starting over adding new soup to the blender. This sounds complicated but I promise it's not. It's just pouring liquid back and forth. You can do it! 5. Once the soup is pureed, stir about a cup of milk into the soup. You might need to heat the new pot up on the stove for a bit if the milk brings down the temperature, but my soup was so hot that the milk brought it to a perfect serving temp. 6. Add any additional salt & pepper to taste. Serve with fresh bread and enjoy!
Yum.Storing & Extra Ingredients
STORING - Store in the fridge for up to 5 days, or a few months in the freezer. I LOVE popping single-serving bags of soup into the freezer (freeze them flat first for quicker thawing later, then stand them up to save space once they're frozen). I store my soups in freezer quart bags and label them clearly with a Sharpie before freezing. Enjoying "soup in a bag" (that has since been defrosted) is now a culinary delight in our apartment.
LUNCH TOMORROW - There's nothing like a hearty bowl of soup to warm up your day at work. Pack with a slice of crusty bread to scoop up the last spoonful.
EXTRA INGREDIENTS - Since this soup freezes so well, I would just use your ingredients to make an extra-big batch and keep portions in the freezer for quick weeknight meals or last minute lunches. If you do have extra ingredients, like butternut squash, the sauce from my Butternut Squash and Sage Tortellini recipe is delicious on any and all types of pasta. Potatoes, carrots, and onions are extremely versatile ingredients and they're a great base for my favorite hearty Chicken Pot Pie recipe.
To celebrate 1 year of blogging(Happy Blog Birthday...Blogday? to me!), I wanted to make a special treat. I went with cupcakes. Cupcakes were one of my first foodie obsessions back in high school. The search for the perfect cupcake in whatever new city I encountered has since expanded to the search for the best, the cheapest, the local specialty in any city I'm in.
Back to cupcakes. My mom is the queen of baked goods, and she is known for whipping up a batch of brownies, 7 layer bars, fruit pizza within 30 minutes of you telling her you're going somewhere. One of her baked good hacks is to revamp a jar of store-bought frosting to make entirely not-from-scratch cakes and cupcakes taste like she spent hours making them. Sorry to break the news to my third grade class, but we didn't make those birthday cupcakes homemade.
The secret is a tub of whipped topping, more popularly known as Cool Whip. At its heart, the recipe is equal parts whipped topping to equal parts frosting. This usually just boils down to a tub of whipped topping + a tub of frosting = me eating it with a spoon. The ratio can be whatever you want, but the whipped topping lightens up the frosting which can sometimes taste overly sweet and dense into something fluffy, creamy, and light. People couldn't believe it wasn't homemade.
I got all of my ingredients (the boxed mix, the frosting, and the whipped topping) at my absolute favorite store, Aldi. Within a few weeks, I will be obsessing over how much I love Aldi in a post here on the blog (Subscribe to the blog to be the first to read it!) I went with my favorite combo - chocolate frosting on vanilla cake (a classic) but you can really take this in any direction. There is a ridiculous variety of frosting and cake mixes in this world. Some suggestions for what to add a tub of whipped topping to? Dark chocolate frosting & well...just about anything. Cream cheese frosting & carrot cake mix. Strawberry frosting & chocolate cake to make a chocolate covered strawberry inspired creation. With the whipped topping, you can even substitute sugar free or light versions if you want to lighten things up a bit. My mom insists that sugar free is better than normal Cool Whip, but I still don't buy that anything sugar free can be better than the real thing.
Makes 24 frosted cupcakes Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
1 box cake mix (note: usually requires eggs, oil, and water in addition to the box mix)
1 jar frosting
1 tub of whipped topping (like Cool Whip)
1. Follow the directions on the cake box to make your cake/cupcakes. Bake! 2. Mix together 1 jar of frosting with 1 tub of whipped topping. 3. Frost!
All from my favorite store, Aldi!
Storing & Extra Ingredients
STORING - Store in an airtight container in the fridge (due to the whipped topping). Cupcakes will last about a week...if you don't eat them all first, that is.
EXTRA INGREDIENTS - If you have extra whipped topping, my recipe for Fruit Pizza is always a big hit. When I was little, I LOVED refrigerated chocolate frosting because it basically became fudge. So do that. The end.
These Easy Chicken Enchiladas have become my go-to Sunday meal prep recipe. There's nothing like a full batch of enchiladas ready to go when I get home from work on Monday - 20 minutes in the oven and boom. Dinner is served. I ate these for a week straight the first time I made them. The smoky chipotle chicken and bean filling is blanketed in cheese and homemade enchilada sauce that bubbles as you take them out of the oven. So much yes.
For some reason enchiladas seemed like a dish reserved for ordering out at a restaurant. They're actually super easy to make at home, and very easy to put your own twist on (try making them vegetarian by adding more beans!). Turns out, the secret to good enchiladas is the sauce. I knew you could buy enchilada sauce at the store, but making it at home takes less than 10 minutes. Plus, you probably (at least, you should) have everything you need to make it already in your pantry.
The recipe is written for about 8-9 enchiladas - but it's perfect for leftovers, bringing for lunch, or sharing with friends. I also freeze them for later. If you're freezing, stop at Step 8 (before pouring on the enchilada sauce and baking) and freeze your enchiladas before you bake them. Store the enchilada sauce on the side in the freezer (a plastic baggie works fine). When you're ready to eat, defrost the enchiladas & sauce and resume with Step 9. They'll taste like you made them fresh that day.
*Note: I make a big batch of this recipe and freeze the rest (see instructions for freezing above). You can take some for lunch for the week or share with friends, too! Otherwise, just halve the recipe.
Dairy Free: Leave out the cheese or choose a dairy free option.
Vegetarian Friendly: Add extra black beans or quinoa instead of the chicken and use vegetable broth instead of chicken broth in the enchilada sauce.
Gluten Free Friendly: Use gluten free tortillas or corn tortillas without gluten AND make sure to use a gluten free flour in the enchilada sauce, if you're making yours from scratch.
MAKE THE SAUCE
1. Combine all dry ingredients in a bowl (2-3 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt) 2. Add 3 tablespoons oil to a saucepan on medium heat. 3. Once the oil is heated, whisk in the dry ingredients. 4. Cook for 1-2 minutes until fragrant. 5. Add 2 tablespoons tomato paste and stir. 6. Whisk in 1 1/2 cups chicken broth, whisking to remove any lumps. 7. Simmer the mixture on medium-high heat for 1-2 minutes, then reduce heat to a low simmer for 5-7 minutes, whisking occasionally. 8. The sauce is done when it has thickened slightly. Set aside.
MAKE THE ENCHILADAS
1. Preheat the oven to 350°F. 2. Heat 2 tablespoons oil in a sauté pan over medium heat. 3. Dice 1 small yellow onion and add to the pan. Stir. 4. Dice 3 chicken breasts into bite-sized pieces. Add to the sauté pan with the onions and stir. 5. Dice 1-2 chipotle peppers in adobo sauce and add to the pan, stirring to distribute evenly. 6. Cook over medium heat until the chicken is cooked through.
ASSEMBLE THE ENCHILADAS 7. Lay out your tortilla flat. Add a dash of enchilada sauce, a scoop of the chicken mixture, a scoop of black beans, and a handful of cheese. Roll the enchilada up tightly, and place it seam side down in a baking dish (I use a 9 x 13 pan, so the enchiladas fit together nicely and don't fall apart). 8. Repeat for the remaining ingredients, filling as many tortillas as you have filling for. I usually get about 8-9 enchiladas out of my medium tortillas. 9. Pour approximately 1 cupenchilada sauce over the top of the tortillas, and more if you'd like. 10. Bake for 15 minutes at 350°F. 11. Take out the pan and sprinkle shredded cheese and cilantro over the top. 12. Bake for another 5 minutes, or until cheese is melted and bubbly. 13. Serve with a side of sour cream and extra enchilada sauce, if desired.
Yum.Lunch Tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - Like I said, I could eat these all week, so this recipe might just be the perfect lunchbox treat for you at work this week. Keep the sour cream on the side, heat up in the microwave, and enjoy.
STORING - Store in an airtight container in the fridge and enjoy within 3-5 days.
EXTRA INGREDIENTS - If you have extra Mexican cheese, please just let yourself indulge in a plate of late night nachos. Or, use the cheese to whip up a quick quesadilla with any leftover tortillas. Store any extra chipotle peppers in the freezer, 1 per baggie, for use in future recipes. Cilantro is delicious on top of Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce, and I can't eat my Freezer Friendly Mexican Stuffed Peppers without sour cream. If you can buy a larger pack of chicken breasts on sale (buying in bulk is cheaper!), freeze the rest or try out my Honey Mustard Pretzel Chicken. As for all of the spices, keep those on hand for future dishes. It's important to have a well-stocked spice cabinet!
Behold, a post about my favorite kitchen appliance: the freezer (and some mason jars and silicone ice pop molds, too.)
Today I'm sharing a trick that has saved me an hour a week - and provides me with breakfast and part of my lunch every day in 20 simple minutes on a Sunday. For a long time, the bane of my existence was cleaning my blender every day. As someone who needs to eat every 2 hours, smoothies are a lifesaver for me. I always make mine with Greek yogurt, low sugar orange juice, and frozen fruit - and I've recently been adding ground flax seeds. Since buying my refurbished Vitamix (Want one? find out how to get the best blender for less), smoothie prep has been so. much. faster. That thing can BLEND. Still....you have to clean it. And even after I started doing the clean the blender by turning it on trick, it still was the bane of my existence every night. Until....I started my smoothie prep routine.
Now, I make a big batch of smoothies once a week in my Vitamix (thank god that it's so big) and freeze them for the week. I use half in Ball glass jars (the 1 pint/16 oz. size) for my breakfast smoothie. I take it out 24 hours in advance (usually the morning before I want to drink it, when I'm drinking my smoothie which helps to remind me) to defrost in the fridge. I give them a quick shake and pour in a glass. I like the jars because they seal tightly and the glass freezes well. I notice absolutely no difference in the smoothie quality - and I swear it saves me an hour of smoothie making and blender cleaning time a week now that I'm not doing it every night!
My other new favorite tip for smoothie prep is my FoodWorks ice pop molds. I pour the smoothie into the pop and freeze them, and then pop them in my lunchbox when I'm packing my lunch in the morning. By the time I get to them at lunch, they're perfectly defrosted. They're super easy to clean out (I rinse mine out and then throw them in the dishwasher) and don't smell funky even after many uses. They also keep sealed in my lunchbox all day. It's a great way to add some extra sweetness to my lunch that's also healthy. I highly recommend both some sort of glass jar and the silicone molds for easy, healthy, on-the-go options!
Smoothie Recipe RecommendationsI love both of these blogs and they're a great starting place for some smoothie recipes!
Note: This post contains affiliate links for products I recommend. That means if you click on a product link in this post and choose to purchase the product on Amazon, I earn a commission. I only recommend products I use and love organically. This means that if you are going to purchase a product that I recommend, I encourage you to do it through the direct link from the blog so that I (and the blog) benefit. Read the full affiliate disclosure.
We're right in the middle of summer produce season and that means corn on the cob is calling my name. I can remember summers sitting in our backyard husking corn for dinner and waiting for it to boil just so we could slather it in butter and salt to enjoy. This summer, my mom started raving about this new hack for cooking corn on the cob that I wanted so share with you all because it literally gets you a vegetable side dish in 3 minutes and you press approximately 3 buttons to do so.
Did you know you can cook corn on the cob, un-husked, in the microwave? Yep, that's right. Just put it in the microwave unhusked for about 3 minutes (add about 1 minute if you have more than 3 or 4 ears in there, or do 2 batches). Let it cool when it comes out for about a minute so you don't burn yourself on the steam. Carefully husk the corn, letting steam escape as you go. Add butter and salt (or whatever else you like) and enjoy! We've been having it multiple times a week thanks to our farm share.
This trick is great because I know that side dishes can be annoying. I think for the first 6 months of this past school year we only ate asparagus because I could put it in the oven with salt, pepper, and olive oil and it tasted good 7 minutes later. This trick makes it easy to mix things up a bit. Side dishes are an important way to make meals more interesting and enjoyable but also to get your full range of vitamins and nutrients you need for a healthy lifestyle. So, this 3 minute microwave corn trick leaves you with no excuse not to enjoy the farm fresh corn that is all over the place. Confession: I still cut my corn off the cob as a tribute to the days when I had braces, so please forgive me. This hack leads to delicious corn on or off the cob.
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