Enchiladas!

It’s Friday. Cut loose. Make something tasty. And share it with people you like. Because when you share yummy food, you show people how much you love them. And that’s a good time for all involved. Nothing says love like cheese, saucy goodness.

For these enchiladas, I followed the recipe on Eat, Live, Run, and I couldn’t be happier. It’s simple, yet oh-so-tasty.

Cheese. That’s right.

Steps: Cook your chicken. Mix your sauce. Roll your enchiladas.

Top with more sauce. And more cheese. More cheese!

Bake.

That’s love, folks. True love.

For the complete recipe, check out this post and you’ll be in business.

I wanna know: How are you celebrating the fact that it’s Friday?

Spinach Bacon Pinwheels

They look pretty. They’re easy to make. They contain bacon. You don’t need any more information than that.

You’ll need:

  • 1 cup ranch dressing
  • 1 cup (8 oz. container) sour cream
  • 1 bunch green onions, diced
  • 1 lb. bacon, cooked
  • 1 package extra large flour tortillas
  • 1 bag spinach, shredded

Let’s do this!

Spinach Bacon Pinwheels

(Adapted from cooks.com)
 
1. Mix ranch dressing, sour cream, and diced green onions in a small bowl
 
 
2. In a separate bowl, toss diced bacon and shredded spinach. The amount of spinach is a bit subjective. I used about 3/4 of one bag.
 
3. Combine! Spread a layer on a tortilla shell.
 
4. Roll it up, stick a couple of toothpicks in to hold it together, and place them in a dish to rest. Cover with saran wrap, and leave in the fridge for at least 2 hours, but up to 12.
 
4. Slice, toothpick, and serve.
 
We had such a great time this Christmas Eve eating hors d’oeuvres and desserts and opening up presents. Check out this spread!
 
I noticed that I got some shots of the food that we ate, but none of the people in attendance. I’m so bad about that! I think that will be a 2012 resolution. Take more pictures of people. Consider it so.
 
 
 
 

Veggie Fajita

This basic recipe got me through college. It takes about 10 minutes. It’s cheap. And it’s nutritious.

What you’ll need:

  • Chopped veggies (or a frozen veggie blend). I used Kroger’s 3 pepper and onion blend.
  • Olive Oil
  • Spices (sea salt, cumin, and fajita seasoning)
  • Garlic-1 clove, or the equivalent of minced garlic
  • Tortilla shell of choice

In addition, you could add mushrooms, salsa, sour cream, etc….whatever your little, hungry heart desires.

Y’all ready for this? OK, sautee up your veggies of choice in a skillet with the olive oil and spices.

I decided I wanted mushrooms and garlic at the last minute. It was a great choice, and one I recommended. Since they were fresh, and the above veggies were frozen, I sauteed them second.

Put a tortilla in the microwave between two sheets of paper towel for 15 seconds, then plate it up, and put your toppings on.

Seriously. So easy. So customizable. You could add more and/or different veggies. You cuold add meat. You could change the spices. Be warned: don’t make it too juicy, because then it just oozes everywhere, and that’s not fun. No matter what, though, you can’t really go wrong with this one!

I wanna know: Did you have a go-to meal when you were in school?

Mine alternated between this one and stir-fry.