Is football getting in the way of your New Year’s resolution to eat healthier? Well lament no more, because these enchiladas are absolutely deeeelicious and they are loaded with healthy veggies.
Joseph first made these enchiladas for me a year and half ago after one of my knee surgeries and afterwards I only vaguely remembered some yummy thing with sweet potatoes. When he made it again and I wasn’t hopped up on painkillers, I begged him to make it again and again and again. I adore roasted veggies and am especially in love with sweet potatoes and poblano chilies together. If you’re not familiar with poblanos, they’re the mild peppers typically used to make chilis rellenos.
I have a new favorite quinoa recipe. This southwestern quinoa salad now stands right at the top of the list along with the spinach feta quinoa that I fell head over heals in love with earlier this year. This one’s got some of my favorite ingredients and flavors: black beans, fresh veggies, some southwestern chili spice, and (my favorite) delectable, creamy avocado. Oh, and of course the wonderful nutty and nutritious quinoa with its fun, slightly crunchy bite.
If the ingredients alone aren’t enough to have you running to get your keys to go to the store, consider how easy and healthy this dish is. In fact, we first made this the morning we were heading up to Vermont for the day. As much as Joseph and I love eating out, we’re pretty frugal and besides, we had to save our money to stock up on cheese, maple syrup, and our favorite Vermont pepperoni. We hadn’t thought ahead and planned on making anything, but when I woke up the morning of our day trip, I figured, hey, that recipe looked pretty simple, I bet we could make it quickly before heading out.
Growing up, my family had several traditions varying from reading The Night Before Christmas on Christmas Eve to eating pizza and renting a movie every Friday night. Now that my sister and I have grown up and moved out, the big tradition is going to one of our two favorite Mexican restaurants (they’re actually owned by the same people and have the exact same menu) and getting a pitcher of frozen margaritas. It’s pretty much a given that if my sister and I are both in DC at the same time (which frankly, doesn’t happen nearly enough), we will all go out to Cactus Cantina or Lauriol Plaza and enjoy a nice salt-rimmed glass or two of ice cold margaritas.
My brother-in-law gave me his super simple and tasty recipe for margaritas and up until a few months ago, it was my go-to recipe for when I was craving a margarita. But I’ve always wondered: what would a margarita made completely from scratch taste like? Well, when I saw that Cook’s Illustrated had a recipe for fresh margaritas, I didn’t have to wonder any more. If the fine folks at Cook’s Illustrated had a recipe they were going to stand behind, well, I had to try it.
Their recipe uses fresh lemon and lime juice, zest, sugar, salt, triple sec, and of course tequila, and that’s it. Completely natural. And so totally delicious. To make sure the drink is packed with enough citrus flavor, they have you steep the lemon and lime juice with both lemon and lime zest for up to 24 hours.
If there’s one thing I’ve learned, it’s that I should listen when my sister makes a food recommendation. So when she called me up nearly two weeks ago after the NFL conference championships to tell me about this fantastic layer dip, I was all ears. It seemed so perfect for the Super Bowl that I just had to whip it up so I could see for myself and share it with you!