These enchiladas aren't quite naked. But, they are pretty close.
Over the past couple of weeks, I've gotten a lot of local collard green leaves in my farm box that I just wasn't too sure what to do with. They're HUGE leaves too, and while most people in the south chope them up and cook them forever... I really wanted to make as much use out of their enormous size as I could manage.
When in doubt, make it into an enchilada...
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I'm so excited for this Football season and Walmart is my go-to store for all things Football! Game day grub has to be one of my all time favorite styles of food. It could be because it's always served more 'family style' and left as perfectly bites sized, snack worthy eats and treats. Or it could be because game day means the end of summer and the beginning of fall. I'm ready for the cooler weather. Bring it on!
Being a native Texan means that I'm even more into the spirit of game day. Every game day in Texas is basically a small holiday. We take our football and our game day spread almost as seriously as we take our BBQ...
A fresh local butternut squash means Fall is finally here! I love it when I start to get my hands on winter squash. They are easily one of the most tasty and versatile foods out there. Anywhere from stuffing them, to roasting them, to mashing them as a puree. I'm sold. Hook, line, and sinker.
Not only are these tostadas easy to make, they're also a meal you can make off of one baking sheet; making it a perfect weeknight go-to for any busy family. And believe you me... I've been one busy gal! Friday really tested my limits and put me through the ringer. I ran around like a crazy person getting my daughter into her doctor and off to get an x-ray on her little footsie. So, I knew dinner was going to have to be supremely quick and hassle free...
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Good morning, beautiful.
This is another oldie but goodie that I decided needed to get a bit of an update. The pictures were old and out of date and my cooking style has changed tremendously. It's the process of the ever evolving home cook.
Originally when I made these tostadas, my grandmother is visiting me from Oregon coast. She usually comes down once a year for a good 4-6 weeks to indulge in the Texas heat. What can I say? She's a born and raised Texan that is now denied the sun except for a single week out of the year when a few rays manage to peek through the ever looming clouds in the sky there on the Oregon coast.
Don't get me wrong. I love Oregon. And further more... I love rain.
At any rate, one of my grandmother's favorite things to eat are tostadas...
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Thank you Farm Rich for sponsoring this post. All thoughts are my own. Visit your local grocery store to pick up NEW Farm Rich snacks and your family favorites!
I can hardly believe that yesterday was the first day of my daughter going to second grade! Time just flies these days, even more so when it's time for back-to-school. It's a chaotic and unforgiving time of the year for any parent. That's why I'm all about simple meal solutions right now. And with it still hovering around 100 degrees F. here in Austin Texas right now, you know I'm opting for a nice big, cool, crunchy, veggie loaded salad.
This Southwest Dinner salad is no joke. It's big. It's hearty. And it's loaded up with plenty of goodness. It's really so sooo good...
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A couple of weekends ago we went to the local water park for some fun in the sun. And while there we all got hungry and one of the options that I saw floating around the park was a taco salad. I'm not about to lie. It looked like heaven in a tortilla shell, but I know all too well that most salads out there pack just as much (if not more) calories and junk in them than the other options on the menu.
That being said, it really put me in the mood for a good taco salad. But, I wanted to do it my way...
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