Post Tagged with: "Cumin"

Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
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Mexican Rice

Mexican Rice

Posted by Anthony on March 1, 2017 in Side


Serves: 4

Time: 30 min

Difficulty: Easy

I like to make a lot of Mexican dishes, and find myself coming back to using this recipe for Mexican Rice a lot. It’s simple and straightforward, and is a wonderful, flavorful addition to many Mexican dishes.
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Mexican Stuffed Sweet Peppers

Mexican Stuffed Sweet Peppers

Posted by Anthony on October 15, 2015 in Entree


Serves: 4

Time: 15 min (active); 3 hrs (inactive)

Difficulty: Easy

This morning I was jonesing to try a new recipe to add to my 50 in 15 Challenge, and enlisted the help of my sister for ideas and inspiration. One of the recipe ideas she passed along was for slow cooker stuffed peppers, which intrigued me, as it would allow me to have a largely hands-off dinner with the slow cooker doing the bulk of the work. So I gave it a shot, and boy howdy am I glad I did. The end result was absolutely amazing, healthy, and delicious. I was instantly addicted, and am already looking forward to making them again (maybe even tomorrow). So if you’re looking for a super-easy, healthy, and flavorful addition to your dinner arsenal, you definitely need to give this a shot. You’ll instantly be glad you did!

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Vegetarian Quinoa Black Bean Chili

Vegetarian Quinoa Black Bean Chili

Posted by Anthony on September 18, 2015 in Soup


Serves: 6-8

Time: 60 min

Difficulty: Easy

After a few cooler days here in Michigan, with the feel of fall in the air, I was inspired to try a new chili recipe, both for a change of pace and also for another recipe to add to my 50 in 15 Challenge. I did a bit of poking around at various black bean chili recipes, and found a few that I liked. Rather than just picking one, I ended up making a recipe that was a combination of all of them. The end result was a phenomenal, hearty, and healthy chili that’s sure to please. Even though it’s vegetarian, the inclusion of quinoa and soy burger crumbles help make it more hearty. And dare I say that if you don’t tell anyone what kind of “meat” it includes, they won’t notice the difference.

If you’re looking for a new chili recipe, do yourself a favor and give this one a shot. It pairs swimmingly with some homemade Sweet Cornbread Muffins, and is a definite winner for football season and the chilly months to come!

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Enchilada Casserole

Enchilada Casserole

Posted by Anthony on June 4, 2015 in Entree


Serves: 6-8

Time: 1 hour

Difficulty: Easy

I was in the mood for some Mexican food the other day, and found a great, healthy, vegetarian- and vegan-friendly recipe for Enchilada Casserole from Forks Over Knives. It’s a new recipe, so I also used it as a chance to add to my 50 in 15 Challenge. Since it’s a casserole, it’s easier to make than needing to roll individual tortillas or make a separate sauce. The end result was pretty decent, though I realized that when I make it in the future, I need to add some more spices and/or ingredients (such as diced chiles, etc) to help boost the flavor a bit more. I’ve adjusted the recipe here to increase the amount of spices used, as the amount of spices used in the original recipe resulted in a middle-of-the-road flavor. No matter what amount of spice you like though, this recipe is definitely healthy, filling, and worth making.

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