Oh, look, I made you enchiladas! I know it’s shocking since I never always talk about my love for enchiladas! I’m all about the veggies lately and these enchiladas are loaded with them! Lots of zucchini, spinach, black beans, and corn. Covering your veggies in enchilada sauce and cheese is truly the best way to eat your veggies.
The veggie filling is really simple and only takes a few minutes to prepare. I seasoned them with some cumin and chili powder. Then all you have to do is spoon it into the tortillas, cover with sauce and cheese, and bake! I prefer to use corn tortillas for my enchiladas as corn tortillas are more authentic, but if you prefer flour tortillas, feel free to swap them out. And as always, I highly recommend making your own enchilada sauce. My homemade red enchilada sauce beats any canned sauce I’ve had and is also pretty simple to make, but use whatever sauce you prefer!
Oh, and since I’m in full sleep-deprived newborn mode, I also want to mention that these enchiladas also freeze well if you want to prep them in advance. Follow the steps up until you bake them and freeze. When you are ready to eat them, just thaw them for a bit and bake! A super easy meal to make for your family or a friend!
It’s officially salad season for me. I could eat giant stuffed salads every day during the spring and summer, always and forever! This Chopped Spring Salad is packed full of fresh spring produce that is in season right now like spring mix lettuce, butter lettuce, snap peas, broccoli, carrots, tomatoes, and green onions. It’s such a hearty and healthy mix of veggies. But, then I kind of ruined the healthiness by adding some bacon and homemade ranch dressing, but it’s not a lot so it’s all good!
For this salad, ranch dressing seemed like the best match so I whipped up a batch of my favorite buttermilk ranch dressing and it was perfect. I highly recommend giving the dressing recipe a try, but if you want to save time, you can obviously use your favorite premade ranch dressing or really any other dressing you want if ranch isn’t your thing.
Salads are always so easy to customize too so feel free to experiment with your veggies and dressing! Adding a chopped boiled egg would be great to add. You can also throw in some chicken or even grilled shrimp if you want to make this salad a bit more filling for dinner.
You know, I think pudding is totally an underrated dessert. It’s simple, but can be so decadent and can be added to so many other desserts. I’ve always loved pudding all by itself with a dollop of whipped cream and some fresh berries on top. And it wasn’t until recently that I finally made it from scratch! I kind of can’t believe how long it took me to finally make my own chocolate pudding. It’s SO easy and tastes so much more decadent than store-bought pudding. I guess I always thought it required a lot more work, but really all you need is some milk, a thickener like cornstarch, sugar, some cocoa, about 10 minutes to cook it, and you are ready to go!
This chocolatey pudding is just downright dreamy. I used dark cocoa powder because I love all things dark chocolate! The addition of melted bittersweet chocolate also adds to the richness of the pudding. Confession: I honestly am not sure how any of this pudding even made it out of the pan to the ramekins because I couldn’t stop eating it right off the stove. Yup, burned my mouth and all, but it was so worth it. Sometimes such sacrifices must be made, in the name of pudding.
Well, I’m almost there guys. I’m 38 weeks pregnant and am officially uncomfortable and ready for this little girl to arrive. And unlike with Madeline, I’m nowhere near prepared with the blog this time around! I wanted to give you a heads up that for the next 6 weeks or so, I’ll probably post just one day a week on Mondays. While I would love to keep posting twice, I just don’t have it together! I promise it’s only temporary though until we get back into the swing of things and adjust to life with two kids. I hope you are also following me on Facebook, Pinterest, and Instagram as I will also be posting updates there too!
Okay, enough of that, it’s time to talk about guacamole, which is obviously WAY more important. Move over regular guacamole. There’s a new guacamole in town and it is CrAzY! And by crazy, I mean loaded with goodness!
I heart guacamole. I heart it so much. I can’t even stand it. It’s one of the few foods I think I could eat over and over and not get sick of it. And believe me, that’s saying a lot for me because I tend to get sick of things really quickly. You can never put enough of it on my food.
I decided to kick regular guac into something even more amazing. This loaded guacamole has corn and tomatoes and extra jalapeno! I love the added crunch and texture from the corn and tomatoes. I recommend using fresh corn if you can find it, but canned works fine too! I also like adding a good amount of jalapeno too, but if heat isn’t your thing you can use less!
When it comes to salad dressings, I’m pretty sure I’ve proclaimed my great love for all things ranch many times over the years. Though, I swear I have other favorites! And Green Goddess dressing is most certainly towards the top of my list. I just love this slightly creamy dressing packed with fresh herbs.
Green Goddess dressing is typically made with mayo, sour cream, and lots of fresh herbs. For this veggie dip, I opted for plain Greek yogurt (and a little bit of mayo). I love the tangy flavor it adds and the added boost of protein. It just seems nutritionally better for a dip where you are likely to eat a larger quantity compared to just a drizzle on a salad.
I’ve seen a lot of different versions of Green Goddess dressings or dips made with many different combinations of herbs and some even with avocado blended in. I don’t think there is a right or wrong answer for what combo of herbs you want to try in this dip. I used parsley, cilantro, and chives. Seriously though, you could also add basil, tarragon, or some avocado. Any combination of these glorious herbs will probably be delicious! For an added touch of freshness, don’t forget the fresh lemon juice!
This is a great dip to serve with a tray of fresh veggies at your next gathering!
It’s starting to warm up here in the O.C. and a part of me is kind of bummed because I have been loving the cooler days and rain we’ve gotten over the past few months. With the rising temperature, I’m also really craving light and fresh spring and summer food and that is certainly not a bad thing!
These Mini Lemon Mascarpone Fruit Pies are one of those desserts that can easily carry you from spring to summer. First, they don’t require any baking. And second, they are nice and light and won’t leave you feeling like you indulged in something super heavy. These are somewhat similar to no-bake cheesecakes with the base being made with the whipped cream and instead of cream cheese, we are going to use the Italian cream cheese, mascarpone cheese! Then of course, I added a good dose of lemon for added flavor!
These little pies are so perfect for Easter or they would also be great for the 4th of July! You can switch up the fruits on top however you’d like. They are easy to make and don’t require turning on your oven! They are also mini-sized! Mini-sized desserts = cute and great for portion control!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!