I love Enchiladas. This is an easy and simple play on the traditional format. Serve with a side of refried beans , rice (I like to make a version of Spanish Rice- recipe included below) and some avocado and you have a delish dinner in under an hour. Serves 6 Enchilada Pie 5 Large Tortillas 1 box Pomi Crushed Tomatoes 1 medium yellow onion diced 3 cloves garlic minced 1 tablespoon cumin 1 tablespoon oregano 1 teaspoon paprika 4 cups chicken shredded – I like to use a rotisserie bird for this 1 lime 2 tablespoons chopped fresh cilantro 3 cups shredded jack and cheddarRead More →

This time of year we are generally all rich in squash and corn and although the summer may not immediately make us think of soup- it is a wonderful way to use up that bumper crop. This is a super easy recipe and the soup can be made ahead – with finale being hours later with the squash blossoms. Squash & Corn Soup 2 Medium squash cut into dice 2 ears corn – corn removed from the cob 1 medium onion diced 5 cups chicken stock – if you have homemade lovely otherwise no worries 2 slices crusty bread cut into- if you only haveRead More →