Homemade Chicken Enchiladas

Part One: The Ingredients: 

I made the enchilada sauce from scratch too but these are all the ingredients you’ll need. 


Part Two: Preparation

Here’s the recipe to the enchilada sauce: via @damndelicious 



Finale: Chicken Enchiladas

And the actual Enchiladas: via @asweetpeachef and @pinterest



Oh yeah and add a dollop or two of sour cream! 

Part Three: Homemade Pumpkin Spice Latte (Finished Product)

Part Two: Homemade Pumpkin Spice Latte

Part One: Homemade Pumpkin Spice Latte

Sunday Dinner


• 1 bunch of kale, remove stems, chopped
• 1 red pepper, thick slices
• 1 yellow pepper, thick slices
• 1 medium size zucchini, 1/2” thick sliced lengthwise
• 1 medium size eggplant, 1/2” thick sliced lengthwise
• 1 large red onion, cut into fours
• 1 organic heirloom tomato (or any tomatoes will work), chopped
• 2 Persian cucumbers (or any cucumber will work), chopped
• 10 fresh basil, sliced thin
• 1/2 cup of chopped parsley
Grill all the veggies (except for kale, basil and parsley) but first marinate in some olive oil, salt and pepper, especially the eggplant because if you grill without anything it gets very dry. Grill for about 2 minutes each side until dark grill marks). Once grilled veggies have cooled down, chopped them up and add into salad with kale, then top with the basil and parsley.

Balsamic Vinaigrette Dressing
• 1 large garlic clove
• 1 tsp Dijon mustard
• 1/4 cup of high quality olive oil (I love to use Sicilian Partanna Olive Oil)
• 1/3 cup of balsamic vinegar
• salt and pepper
First I add the garlic and olive oil and immerse using my hand blender, until I see it thickening then I add the Dijon mustard, salt and pepper and blend, then lastly I add the balsamic vinegar and blend for about 30 seconds to a minute. And that’s it.

If you are having a large group you can add all the dressing at once and mix but like myself it’s usually just my boyfriend and I eat so we add the dressing as we eat the salad. No joke this bowl of salad has lasted us four days. It’s so damn good and so damn easy.

Let me know if you’ve tried other veggies, dressings, etc. Enjoy!

Dinner Tonight


A love for food comes with a love for cooking.

One of my fall and winter rules is cooking at least 2 large meals on Sundays so I don’t worry if I don’t feel like cooking days throughout the week. 

The usually suspect is a soup, this time an ah-mazingly delicious Chicken and Rice Soup. 

My Recipe: 

Always and I mean ALWAYS make homemade chicken stock:

  • 2 chicken quarters
  • 8 cups of water
  • 4 diced celery hearts (must be organic)
  • 3 diced carrots
  • 1 medium diced yellow onion
  • 4 minced garlic cloves
  • 1 tablespoons of butter,
  • 2-3 sprigs of fresh thyme
  • 1 tablespoon of peppercorns
  • 1 teaspoon of salt

cook to boil then simmer for an hour. Then pull chicken quarters out of pot, set aside, add 1/2 cup of white jasmine rice (make sure you clean the rice before adding into pot) then cook until boil and al dente. As rice is cooking pull chicken apart and chop into cubes. Add back into pot and then add:

  • 1/3 cup of chopped fresh parsley
  • 1/3 cup of chopped scallions/green onions
  • 1 fresh squeezed lime 

And you’re done. You will be thanking me for the rest of your life. And you’re welcome! 

The Middle East: Tabouleh

As defined by wikipedia:  

(Arabicتبولة‎ tabūlah; also tabouleh or tab(b)ouli

a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.

To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Syria and Lebanon, tabouleh has become one of the most popular salads in the Middle East.

In my recipe of Tabouleh, quinoa is added instead of bulgar or couscous. For those with gluten sensitivity or full blown celiac disease this is the way to go. It tastes exactly the same and a great great source of protein with a whopping 24 grams in one cup of cooked quinoa —— wtf?!?! 

Here’s a glimpse into my dish: via Instagram


A breakdown of ingredients: via Pinterest 

"Tabouleh" by skchgo on Polyvore