The weekend came and went in a flash. I did a horrible job taking pictures, which is one of the reasons I wanted to start blogging in the first place – so I could capture things. But there was food, friends, and fun!
Friday started with a quick roll on the elliptical while watching trashy shows on MTV, followed by a stop at Starbucks on the way into work. This is my favorite Starbucks breakfast, an iced coffee with soymilk & 1 pump of mocha and a spinach feta wrap. I need to figure out how to recreate this wrap at home.
On Fridays we always order out for lunch, I got a huge Greek salad.
We decided to stay in on Friday night to catch up on on our DVR, it was getting pretty full. There were so many good shows to watch, Law & Order SVU, Modern Family, Whitney, Jersey Shore…we are also working on finishing up Season 7 of Grey’s Anatomy (on Netflix).
I made Chicken Enchiladas with leftover Crockpot Chicken. I used up leftover rice and black beans as well as a pepper and onion. Everything came together quickly, even my homemade Enchilada sauce.
I’ve been making this recipe for the last year or so, it is based on this recipe by Emeril Lagasse. It comes together in about 20 minutes, but you can simmer it on low for an hour if you would like to develop the flavors a bit.
- 1.5 tablespoon canola oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 1/4 cups water
- 10 ounces tomato paste
- 2 teaspoons oregano
- 2 teaspoons ground cumin
- 1 teaspoon cayenne powder
- 1/8 teaspoon sea salt
1. Heat oil until hot, then add add flour and stir with a wooden spoon. Cook for 1 minute.
2. Add chili powder. Stir and cook for 30 seconds.
3. Add water, tomato paste, oregano, cayenne, salt, and cumin.
4. Stir to combine, then bring to a boil.
5. Reduce heat to low and cook for at least 15 minutes.
Use sauce to top your favorite enchiladas, burritos, or taco salad.