Friday, March 22, 2013

Bubble Up Enchiladas

I leave for this gorgeous place in 19 days.

Cue longing. 

Sidenote: Get a load of this counter space!

You're jealous.

I have been so unproductive because I can't stop day dreaming about laying on the beach with a cocktail in hand ALL DAY LONG. ugh. hurry up.

I also can't stop online "shopping". I use quotes because I hardly ever buy the stuff. 

Do you ever go on a shopping website and add EVERYTHING to you cart and then you go to check out and you're like $534?!!!?? ugh. That is how much I currently have in my Target shopping cart.

Imaginary shopping. My fave.

Any-who...vacation is on the horizon and I am trying to lose weight fast look great in a bathing suit and feel comfortable and that all starts with healthy eating!

I've seen this recipe around Pinterest and was interested to make it, but beef up the health.

(No those aren't marshmallows. Photog skills need advancing.)

We LOVED it. Sean was very skeptical but at the end told me I could make it all the time. 

It is so versatile too. You can add ANY veggies or beans. You can even use pizza sauce instead of enchilada and add your favorite pizza toppings. The possibilities are endless. AHHHHHH.

Sorry. this up kids cuz it's good for ya!

I forgot to take a picture when I topped it with cheese and pulled it out of the oven...mas Corona's.

Act surprised.

Made over Bubble Up Enchiladas

Serves: 6

1 tsp olive oil
2 bell peppers, chopped
2 cloves garlic
1.25 lbs extra lean ground turkey
2 tsp chili powder
1 tsp cumin
1 (10oz) can enchilada sauce
1 (8oz) can tomato sauce
1 (15oz) can black beans, drained & rinsed
2 cups 2% milk sharp cheddar, divided
1 (10oz) can refrigerated biscuits


Preheat oven to 350 degrees. Grease a 9x13 baking dish.

Saute bell peppers and garlic in oil until soft, about 3 minutes. While you are sauteing, cut each biscuit into six pieces. 

Remove peppers to a plate and brown ground turkey. Season with chili powder, cumin, S & P. Drain and rinse black beans and slightly mash some of them with your hands leaving the majority of them whole. I think it gives it a creamy texture.

Pour in enchilada and tomato sauce and stir to combine. Sprinkle in 1/2 cup of cheese. Stir in biscuit pieces and transfer to a prepared baking dish. 

Bake for 20-25 minutes (mine took 21) then remove from the oven, top with remaining cheese and return to oven for 10 minutes. Let cool for 5 minutes, serve up and enjoy!

Have a LOVELY Friday!!!! :)


Friday, March 15, 2013


I have been fighting off a monster cold all week.

I'm so sick of this weather and the fake out warm sunny days. 

I need consistency. I'm ready for consistent weather, health, work...

Does the feeling that you are always in transition ever go away? 

I have a job where I plan the future for people. I'm really good at thinking ahead. But am I missing what is right here, right now?

It has always been a struggle for me to focus on my life right now and stop thinking about the next best thing. 
In high school, I thought about college, in college I prepared for my career, after I got my job I focused on falling in love with myself, when I felt I knew who I was I focused on finding love, now that I found love I think about marriage, when I'm married will I start thinking about kids? 

I feel like I wish away the present in the hopes of a bright future. Instead of focusing on what I have right now...I always want for more.

So beginning today I am going to live in every moment I get to share with my family, Sean, his family, my nephew, my friends...not on the future things I will share with them. I will constantly thank God for everything he has blessed me with each and every day.

And to think...I began this post about a cold.

Have a lovely weekend Friday :)


Monday, March 11, 2013

Brownies with Cookie Dough Frosting

I never understood people when they would exclaim 'he's just so cute I want to eat him up!' It's just weird.

Now I totally get it. 

Those people gave up sweets for lent and have a nephew that looks like this.

I'm going to eat him.

Lent is always something I have participated in since I was a kid, but I would always do it halfway. I would give up all ice cream except chocolate or all candy except chocolate or all chocolate except dark you see a pattern? 


So this year I bit the bullet and gave up ALL sweets. I'm crazy and I know it. It's been challenging for say the least...but this is the first year I haven't replaced the behavior with something else.

Well maybe snuggling my nephew, but that is a positive behavior!

So today I'm being a little masochistic and posting a brownie recipe. Fear not - I actually made these the Sunday before lent started. Enough time to stuff my face with a few and then pawn them off on my co-workers and boyfriend.

These are so decedent and yummy! 

You can find the recipe for the brownies at Lauren's Latest & the frosting at The Girl Who Ate Everything!!

Eat these. Not babies.


Tuesday, March 5, 2013

A "Collaboration"

We all know woman are typically the brains behind every relationship. The boss, if you will. But there comes a point in time where shockingly your other half has a dinner idea....that is actually good.

This phenomenon happened to me on Sunday evening. 

And let me tell you I was a little speechless. 

RGP and I were driving home from a wonderfully fun and relaxing weekend up at the are some pics...

Gorgeous right? It was a beautiful sunny albeit cold day! So we had a daytime bonfire...with beverages obviously.

Yes, I am wearing Carhart overalls. Judge me. They are warm.

Look at these awfully pale cuties.

I was dead tired and wanted to put forth minimal effort to dinner when we got home.

I pulled up Pinterest and tried to file through the millions of pins to find something that contained what we had in the fridge.

Sidenote: do you ever go on a Pinterest binge?? Where you pin and pin and pin and you come out of this coma like wtf just happened??!

Anyways, I proposed Jalapeno Popper Chicken from Whit's Amuse Bouche(a "pin binge" where I searched for Jalapeno Popper ANYTHING)

It sounded good but he suggested making it into a quesadilla. 


The man could eat anything smothered in cheese and slapped between two tortillas.

But, reluctantly I will tell you it was a great idea. So here is our transformed Jalapeno Popper Chicken in quesadilla form.

I'm such a horrible photographer. Halp me.

Jalapeno Popper Chicken Quesadillas

Serves: 2

4 pieces of bacon, cooked & crumbled
2 boneless, skinless chicken breasts
1 tsp. Olive Oil
2 burrito size flour tortillas
1 Tbsp. Butter or cooking spray
2oz light cream cheese, softened
pinch of chili powder (optional)
pinch of cumin (optional)
1 small jalapeno, diced
2 green onions, sliced
6oz pepper jack cheese, shredded


Preheat oven to 350. Cook bacon in a small skillet until crisp. Drain all but 1 tablespoon of bacon grease. Season chicken breasts with S&P and drizzle with olive oil. Sear chicken on both sides until brown, about 2 minutes each side. Turn off burner and transfer pan to oven. 

I always cook my chicken breasts like this; the outside is crisp and the inside is cooked through and juicy.

While chicken is cooking, about 10-12 minutes, mix cream cheese with chili powder and cumin. Spread one side of the tortilla with butter and the other side with 1 oz of cream cheese. Sprinkle jalapenos, onions and crumbled bacon over cream cheese. Sprinkle with a little pepper jack on half of the tortilla.

Remove chicken from oven and let rest for a few minutes to let the juices redistribute. Slice chicken and arrange over cheese on half of the tortilla. Top with remaining cheese and place in a large skillet. Let the tortilla crisp up a bit and then fold the side without chicken over and press down with your spatula. Let crisp a little more and flip. Cook until golden brown and remove to a cutting board. Slice in pieces and enjoy!!

BYE kids.