If you follow me on Instagram, you may have seen that this past weekend my husband went to a work barbecue and ate 10 hamburgers, 2 ribs, and then came home and made the world’s largest strawberry shortcake. Well he had planned on grilling at home that night but for obvious reasons he wasn’t hungry. So I forced him to go get me a ginormous burrito and chips & guac and I did what I always do – I ate the chips & guac for dinner and saved the burrito for breakfast and lunch the next day.
The next morning he was all “DANGIT! WHY DIDN’T I BUY MYSELF A BURRITO SO I COULD HAVE IT TODAY?!” and proceeded to whine about it all day.
So I made him some burritos.
I don’t really like making burritos at home because for some reason they’re always really dry so I figured this would be a good recipe to go with. It’s kind of a mixture of burritos and enchiladas. You make the burritos as normal but then you top them with enchilada sauce (that the meat was cooked in) and lots and lots of cheese.
My husband was pretty thrilled with them. And bonus: the meat is done is the slow cooker! Yay!
Put beef stew meat, enchilada sauce, and beef bouillon cubes in slow cooker. Cover and cook on low for 7 to 8 hours. Remove meat from sauce with a slotted spoon and shred.
Preheat oven to 375F.
Warm beans in the microwave or on the stove.
Working one at a time, lay a tortilla on a flat surface. Spread a thin layer of beans on the center of the tortilla. Put a large spoonful of the shredded meat on the beans. Top with a small amount of the sauce that remains in the slow cooker. Fold the sides of the burrito in and then roll. Place seam side down in a 9x13-inch pan. Repeat until you run out of meat.
Top the burritos with some of the enchilada sauce and then the cheddar cheese.
Bake about 15 minutes or until the cheese is melted.
Can we talk about how excited I am for cold weather? Now, I am not good in cold weather. If I have to stand outside in the cold? I’m done. I will whine and complain and probably steal your jacket. But when I’m inside and only have to go outside to check the mail? I love it. And that’s exactly how it was this past weekend. I only opened the door to let the dog out and the cold was fantastic for those 30 seconds.
Having a good soup on the stove really helps with the cold enjoyment too. I made this because I had some collards that needed to be used and didn’t plan on blogging it, but I ended up loving it so much that I had to share.
This is my favorite kind of soup. I love pea/bean soups that get thick and creamy just from the peas/beans breaking down. This one is especially good because it has a ton of cumin, which is my favorite spice, and a bit of cinnamon, which was unexpected but really worked. Right before serving, you stir in some fresh lemon juice and that just takes it over the top.
I typically hate leftovers but I ate this 4 times and could’ve kept going if I didn’t run out of soup!
1 bunch collard greens, rinsed, stemmed, and roughly chopped
1 tablespoon cumin
1 teaspoon cinnamon
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion, garlic and salt; cook, stirring often, until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat; lower heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; simmer 10 more minutes. Stir in lemon juice before serving.
One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.
But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!
Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.
Remember when I said that the Beer & Brown Sugar Kielbasa was the best thing I’ve made probably all year? These enchiladas are number 2 on that list, maybe even tied with the kielbasa!
I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing! We fought over them. No lie. Then I cheated and snuck to the fridge when the husband was in the shower so I could have the last one. I win!
For the pureed squash, I steamed mine and then mashed it like I would potatoes. You could bake them or even go for a canned puree. Also, I realized halfway through cooking that my can of enchilada sauce was too small and ended up making this recipe - it was really good and took no time at all!
3 cups cooked, unseasoned, mashed or pureed butternut squash
8 ounces cream cheese, softened
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 15-ounce can black beans, rinsed and drained
10 flour tortillas
2 cups shredded Mexican-blend cheese, divided
1 (16 ounce) can enchilada sauce, divided
Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 30 to 40 minutes until they’re bubbly and the cheese is slightly browned.
My husband has been gone for a couple weeks now and while I’m the first to admit that it pretty much sucks, there are some good points to being alone.
My grocery bill is less than half of what it is with him home! I knew he ate a lot but holy cow.
I can get up at 4 am and no one yells at me!
To go with the above, I can sleep on the couch so that I can get up at 4 am without my children hearing and no one yells at me!
I can read all 3 books of The Hunger Games (again) without anyone asking me why I’m reading books meant for teenagers (again).
Real Housewives marathons. Enough said.
Peanut butter and marshmallow fluff sandwiches are officially considered dinner.
I can make instant coffee and not feel guilty because I know he won’t ask for espresso unless he sees me prepping the machine.
There are no PTs to wash every night!
I can cook whatever I want, whenever I want! (!!)
And that last one is the reason I made this soup.
I don’t generally like soup as a meal. I mean, I like soup but soup by itself? That’s not a meal! It’s a side dish that needs a sandwich next to it. My husband is the same way so we very rarely ever have soup. But with him gone I decided to take a chance on a soup that I’ve heard such great things about.
Oh my goodness y’all. This is the best soup I’ve ever had! It’s got sausage, beans, and pasta which makes it so hearty and served alongside a roll or 2, this was the perfect meal for a cold night. And the best part is that overnight the pasta absorbed just about all the liquid and it became more of a pasta dish than a soup. Not gonna lie, I had 2 bowls for breakfast.
1 lb hot Italian sausage (casings removed if necessary)
1 tablespoon Italian seasoning
1 -2 teaspoon red pepper flakes, to taste
1 15-ounce can crushed tomatoes
3 – 4 cups chicken stock (or vegetable stock)
1 can cannellini beans
1 cup ditalini (or other small pasta)
Parmesan cheese, for serving
Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it’s boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
Serve piping hot with Parmesan cheese. (I really liked the sharpness of the green onions with this as well.)