Three-Cheese Enchiladas

Hey y’all, I was flipping through a Better Homes & Gardens magazine and saw that they had this cheese enchilada variation that sounded really good so I decided to give it a try !

So, just a few quick notes. They wanted to use Monterey Jack but I went with pepper jack cheese, I also chose not to deseed the jalapeno and I went with medium heat enchilada sauce (I used to love using hot enchilada sauce but they quit selling that in my town).

I loved eating these. The pepper jack and cheddar had melted into a creamy, ooey-gooey mixture but the crumbled queso fresco still held most of its shape. Thanks to the various sources of heat in this enchilada dish, you can actually still get some heat to this despite all the cheese ! Fairly easy to make + being a tasty filling enchilada = a recipe I’d gladly make again !

I did not realize until writing this, that this recipe actually came from a 2018 issue of Better Homes & Gardens.

I was not paid in any form to mention this recipe or BHG.

Take care y’all !

Potato and Pinto Bean Hash

Mommy came across this recipe and wanted to try it out. Gotta say, I’m glad she did !

So this isn’t deep-fried but the peppers, onion and potatoes do get cooked in a bit of oil in the skillet ! We did add more cumin and black pepper than the recipe listed to make it better but otherwise there was nothing wrong with this recipe for us !

This recipe came from Fast & Easy Vegan Cookbook by JL Fields.

I wasn’t paid in any form to promote this recipe or cookbook.

Take care y’all !

Classic Potato Salad Fake Out

The original version seemed a little bland so we added more salt and dijon mustard until we liked the flavor profile. We added so much dijon mustard that we considered changing the name of this recipe to “Dijon mustard potato salad”. Also, we didn’t have access to chives like the original recipe called for and just substituted them with green onions and I think it turned out great !

This recipe came from PETA’s Vegan College Cookbook.

I wasn’t paid in any form to mention this recipe or the cookbook.

Take care y’all !

Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

It’s still hot and humid here so the only way to remotely feel like it’s fall is through food and drinks.

Brussels sprouts, cranberries and pecans all scream fall to me. It was a little awkward trying to slice the Brussels sprouts but I loved the different textures and the flavor of the dressing. Bonus to this recipe, no heat required to fix this !

If you’d like to make this yourself, click here.

Take care y’all !

Black Bean And Sweet Potato Tacos

Happy Taco Tuesday y’all !

My mom can verify this, I have hated sweet potatoes for a long time thanks to a bad Thanksgiving experience years ago but this recipe has actually made me enjoy sweet potatoes ! The original version of this was lacking a bit in flavor but a teaspoon of smoked paprika and 1/2 teaspoon of cumin really helped turn this into something awesome. The red onion slices weren’t called for but they add a nice contrasting texture and a pop of color.

This recipe came from Fast & Easy Vegan Cookbook by JL Fields.

I wasn’t paid in any form to mention this recipe or the cookbook.

Take care y’all !

Cookie Dough Bars

I definitely have a sweet tooth so when I saw this recipe, I had to make it !

You can choose to freeze or refrigerate these bars to solidify the chocolate layer on top and I went with the freezing option. Saves you on time, does make it a bit harder to cut into though ! Even though this is vegan, the flavor and texture reminded me of all the chocolate chip cookie dough batter that I really shouldn’t have ate over the years (seriously, I don’t know how I never got salmonella). Once the chocolate ganache hardened, it gave a nice snap and you think this dessert will be too sweet but the salt that gets mixed into the cookie dough cuts through the sweetness.

If you’d like to try making this yourself, click here.

I wasn’t paid in any form to promote this recipe.

Take care y’all !

Burger King Zesty Sauce

When I fixed those onion rings yesterday, I knew I’d want to have a dipping sauce with them and decided to try this copycat recipe out.

I don’t think the sauce was 100% what I remembered having when I used to go to Burger King but it was pretty close and generally a delicious dipping sauce that paired perfectly with the onion rings.

If you’d like to try making this sauce yourself, click here.

I wasn’t paid in any form to mention Burger King or this recipe.

Take care y’all !

Easy Onion Rings

Happy Fry-Day y’all ! I missed eating fried onion rings so when I saw this recipe was vegan and was being pitched as being easy, I knew I wanted to try it out !

Oh my god, these were AWESOME !!!! The onion was sweet and tender, the batter had an incredible crispy crunch to it and when you bit into the onion ring, the entire onion ring didn’t come sliding out ! I don’t know how much difference it will make if you change these three things, but I went with the 1/2-inch cut, I used Michelob Ultra beer and I used regular flour instead of gluten-free flour

If you’d like the recipe for this, click here.

I was not paid in any form to promote this recipe or Michelob Ultra.

Take care y’all !