Wednesday, February 8, 2017

Valentine's Day Popcorn

We heart popcorn around here! If you do, too, you must try this sweet version for Valentine's Day! This recipe takes very little time to make and will surely be eaten up just as quickly. I make this year-round and adjust the M&Ms and sprinkle colors according to the season or holiday. Super easy and super yummy!

What you will need:
1 bag pre-popped popcorn (preferably lightly salted - I love this Cooking Light version)
1 cup (or more) broken pretzel pieces
1 cup (or more) Honey Nut Cheerios
1 bag white chocolate morsels (I love Nestle)
1/2 cup (or more) M&Ms

Step One
Pour popcorn into a large mixing bowl. Add pretzels and cheerios. Set aside.
Place parchment paper on a large jelly roll pan (or something flat with sides so the sprinkles don't fly everywhere later on).

Step Two
Melt chocolate according to package, being careful not to burn. Pour onto popcorn/pretzels/Cheerios and stir to coat evenly, leaving a little bit of the chocolate to drizzle on top in a minute.

Step Three
Immediately spread popcorn mixture onto parchment paper and drizzle the remaining chocolate on top. Spinkle M&Ms and sprinkles on top of the mixture (don't wait long because the chocolate hardens pretty fast).

Let popcorn cool and then break apart. Serve immediately or store in an airtight container for up to three days.

xoxo, y'all --


Thursday, February 2, 2017

Black Bean & Chicken Verde Enchiladas

Y'all will never hear me say no to an enchilada. Like ever. Tortillas + cheese + mexican spices + creamy sauce... what more could a gal ask for (besides chips and a margarita to complement them)?!

These Black Bean & Chicken Verde Enchiladas are the product of a merge between two of my favorite recipes / using what ingredients I had on hand. That's the beauty of enchiladas - they are covered in cheese so anything tastes good mixed within them. ; )

I did take a few extra steps in preparing these guys, but I also offer tips below on how to cut some corners as you may not have the extra time like I did today (thank you napping children - praise!). The Fry crew was very pleased with the results so here goes...

2 cups chicken breast, diced
1 can black beans, rinsed & drained
¼ cup chicken broth
3-4 green onions, diced
½ cup sharp cheddar cheese
1 cup roasted salsa verde
¼ block cream cheese, cut up
Fajita size tortillas
Spice blend: 1 tsp each cumin, garlic, salt; ½ each tsp each pepper, onion powder, chili powder
Toppings: shredded monterey jack (about ½ cup), cilantro, tomatoes, avocado (or whatever else you like)

Step One
Roast your chicken in an olive oil + salt + pepper + garlic powder blend on 375° for 30 minutes OR use rotisserie (way easier & already has great flavor built in). Dice up into bite-size pieces.

Step Two
Mix your spices together and set aside - you will use them throughout the process.

Step Three
Pour black beans into a saucepan, cover with chicken broth and 2 teaspoons of the spice blend. Bring to a boil, turn down to medium heat and cook 5-10 minutes or until liquid is absorbed. Mash some of the beans to give them a creamier texture.
Alternative: you can use uncooked beans - they will still be tasty and this takes off a step from the process - but you'll need to at least warm/mash them so the mixture will stick together.

Step Four
In a large bowl, mix together chicken, beans, cheddar cheese and 2 of the diced green onions. Set aside.

Step Five
In a small sauce pan (rinse and reuse the one used for the beans) on medium heat, mix together the salsa verde, cream cheese & 2 tsp spice blend until smooth (about 8 minutes). When done, mix about ¼ cup into the chicken & bean mixture.
Alternative: heat cream cheese + salsa + spices in microwave in 30 second increments until melted.

Step Six
Pour some of the enchilada sauce into the bottom of a baking dish. Place chicken & bean mixture onto one side of the tortilla and roll up. Cover enchiladas with remaining verde sauce, top with monterey jack cheese & cook on 350° for 30 minutes, or until bubbly.
*This should make 6-8 enchiladas depending on how you fill them*

Top with cilantro, remaining green onions, avocado, etc. Enjoy with some rice & beans / chips / salsa / guac / pico / all the things!

xoxo from my enchilada-loving heart --