Spinach & Artichoke Quesadillas

I adore spinach artichoke dip. Seriously, I'm a big fan. My best friend, Alex, can claim credit for my love since she sort of forced it upon me. We used to go to TGI Friday's and she would insist that we share the spinach artichoke dip, even if I told her I wasn't a fan. She said, "No. You like it and will share with me." And I did like it, and I did share it with her. BUT I do not like to eat it with tortilla chips-I need some sort of bread or flatbread or some such to dip in it, or I'm just not about that life.

Which is the beautiful thing about these quesadillas--you can skip the whole step of dipping. The spinach artichoke yumminess is sandwiched between 2 tortillas and it's all warm and cheesy and tortilla-y and I am a BIG FAN.

The spinach and artichoke dip is super creamy and rich, and comes together on the stove crazy quickly. Then it's just about spreading some on a tortilla, topping with another tortilla, and heating in a skillet until everything is warm and crisp and happy-wonderful. Michael and I both give our seal of approval!

Waffle Iron Churros

If you suffer from deep-fry phobia, like me, then this recipe is going to appeal to you in the way way it did to me. We can have crisped, delicious, churro-waffle hybrids (the batter is actually very similar to a choux-the base that creates cream puffs), without all the mess and calories of frying.

And then I highly recommend you drizzle salted caramel all over that shiz.

Admittedly, I haven't eaten that many churros in my lifetime. But I do have very strong memories of people selling churros on the subway platforms in NY. They were always there, beckoning to me, smelling oh so lovely...and somehow I just never bought myself one. One of my life's regrets.

BUT--even though I missed out on those churros, I did partake in some especially delicious and crisp waffles when I was honeymooning in Mexico. And my favorite way to eat them? With cinnamon sugar and caramel sauce. So when I read the recipe for these waffle iron churros, my mind immediately jumped to those waffles in Mexico that I'd loved so much (to the point of me waking Michael up so we could go get some--me telling him I was going to "starve to death" if we didn't.) And I knew I was going to be drizzling my favorite salted caramel sauce on top. Because I make good life choices.

So--the waffles are chewy and and crisp and have gorgeous little specks of cinnamon. Then, you brush them with butter and coat them in cinnamon-sugar. Then you drizzle caramel...or chocolate...or whatever. Doesn't have to be anything. They're delicious either way--but the salted caramel is actually pretty subtle on them. I think it sort of just enchances all the cinnamon-sugariness going on. They're crazy delicious and Michael agrees. It was a real sadness that this recipe only makes 3 waffles. Perhaps you should double the recipe?

Yeah, that's probably the right call.

Homemade Mexican Guacamole

Lately...I've been craving guacamole. And I haven't been able to get it (I keep meaning to go to this one Mexican restaurant we love but it hasn't happened yet) so...I finally just decided to make my own. Because that's what we food bloggers do. Or...at least...that's usually what I do. And really...there's no reason that all of us shouldn't make our own guacamole! IT IS SO EASY! And insaaanely quick to make!

Funny fact--apparently my dad and grandma (heck..probably all of my grandparents) have never tried guacamole. And one time (a time my brother and I still enjoy a good giggle over) my mom pronounced guac "GWYE-ACK" (admittedly on accident--she does know how to correctly pronounce it). So...I don't come from a particularly adventurous food background. But somehow...I love guacamole. And I am so happy that I do.

First a little tip on avocado ripeness--you're going to want the avocado skin to be very dark and have give when you squeeze it. If it's suuuper soft when you squeeze it-it may be over-ripe, but you can still cut it open and use any parts that are still green and not brown! Another tip for good guac is DO NOT BE AFRAID OF SALT! Seriously...you're gonna want to be generous. And also, this recipe is definitely one of those taste and adjust sort of situations--some of the ingredients aren't going to have amounts because you should sort of just add however much tastes good to you, you know? I know the first time you make something that is super frustrating but I promise after you make it once and figure it out...it just makes sense!

Oh and after you've made the guacamole, if you don't finish it and want some leftovers and are concerned about it turning brown here's another little tip: spray the top of the guacamole with cooking spray and cover the top with plastic wrap (so that the wrap is pressing on all of the guacamole)--it helps!

Avocadoes are potentially the only thing that I like and Michael doesn't, so I had to eat all the guacamole myself. Which...even though it didn't look like much...it actually was. So this might be best to serve if you're entertaining or have at least a couple people to eat it--because I had a difficult time finishing it by myself. 

Also--don't limit yourself to eating this deliciousness with just chips! Quesadillas, flautas, and even french fries are so good dipped in the guac and it's also tasty on sandwiches!

Guacamole is too good to only enjoy one way. 

One Pot Mexican Rice Casserole

Yepp. Another one-pot recipe. I'm serious about not doing dishes and feeding my hubby (seriously...if I don't feed him he gets all whiny and it's no fun. Ask anyone with an Italian husband lol.) Anyway, one of the beautiful things about this Mexican Rice Casserole recipe is you can definitely customize it based on your preferences! You can add in onions, peppers, corn, or any other veggies you fancy! You can also add in some cooked meat (so me making chicken and adding it sort of increased the dishes I needed to wash post this recipe but...that's ok! Plus you could just buy pre-prepared chicken or sausage or whatever and throw it in there to maintain the one-pot'dness.) And, although it's pretty healthy to begin with, you can make this dish even better for you by using brown rice (which I did!)

Regardless of any customization you decide to do, the base of the recipe is this: rice, veggies, spices, tomatoes, and cheeeese! It makes an awesome side dish or entree and is full of flavors! It's also colorful...which is pretty important for Michael and his food. He likes for food to be about more than just taste, he gets really into the textures and colors too. It's pretty hilarious, except when he's griping about how I make too many brown "bland" foods---but that's why I make recipes like this one! To keep me sane and make him happy! And so I can share the happiness and sanity-savingness with all of you. This "casserole" is a perfect weeknight meal and I hope you enjoy it as much as we did!

Black Bean Pico de Gallo

I miss Mexico.

You know-we went there for our honeymoon and it was the best time ever. Well, it also had the tastiest food ever. I've never been huge on Mexican food but that somewhat changed thanks to our trip-especially when it comes to salsas and dips and such, we had those with/prior to pretty much every meal and they were SO GOOD! My particular favorite was a black bean pico de gallo we had at the Cactus Club. So one day I decided...I'm going to make my own! And it was a fantastic idea.

Anyway, my missing of Mexico has only be exacerbated by the fact that we've been to a couple Mexican restaurants (people are very excited that I'll now go to them) and my cousins had been making pico de gallo/salsas a lot lately during our Sundays in the summer. Then, one day, Michael asked me to buy him salsa con queso and tortilla chips and I said to myself, "Kayle-this is the time. Let's recreate your favorite pico de gallo!"

First a couple tips: This is totally adaptable based upon your palate. Know that. Also--use smaller (cherry or roma) tomatoes so that your pico de gallo doesn't turn out as watery as mine. Trust me on this. Also, um....make sure your jalapeños are chopped very small, your onions are pretty darn small, and that the tomatoes are diced on the smaller side too. And, finally--DO NOT SKIMP ON THE SALT. I'm normally very wary about the salt shaker for health reasons (and it's also kind of like I'm a recovering salt addict...I used to just straight up eat salt y'all and the sad part is...I'm not grossed out by it because I know that's delicious stuff. But soooo bad for you!)-but salt is really your friend with this, it's going to make the biggest difference with the flavor and just...you need it. You will thank me for this. Promise.

And c'mon people...this is a bowl full of vegetables and beans-it's still healthy!

Now you're probably wondering, "Was it everything you wanted it to be? Was it delicious? Did you love it?" 

....

YES YES YES!!! This came out as good as I could have ever expected! Mind you, it would have been nicer if I was staring at the beach and if Michael and I were in relax-y vacation mode but...still...for non-honeymoon fare, it was pretty darn good. Fresh and sweet and and cilantro-y (although that is another thing you can totally mess with to get it to your liking) and delicious (mine wasn't spicy at all because I don't like spicy so I used the lower amount of jalapeño--if you like spiciness feel free to up the amount and/or use the seeds!) And it was demolished pretty much in one sitting with Michael, me, and my brother all circled around it in my living room like crazy savages.

Yepp. That good. You're gonna love it!

Mexican Pizza

This is another case of Michael seeing something on the computer while I'm commenting on a blogger friend's blog, and him going "I WANT THAT." And seriously though, he very rarely asks for anything specific, so when he does I have to honor his request! Especially since this recipe is so eaaaasy.

And...I could use some easy in my life right now. I'm like...just...so busy. I just got back a couple days ago from Ohio and now I'm here for a week (in which I'll be working, blogging, cooking, etc.) and then I go back to Ohio for Michael's cousin's wedding. Then when I get back I'm gonna have a bunch of stuff to catch up on and there is already work booked and a short film and....yeah. You get the idea.

Seriously: people who work full time and go to school and/or have children...I just don't know how you guys do it. Mad props because I am just apparently easily overwhelmed.

Thank goodness for easy dinners that please. It's seriously just tortillas and like taco ingredients layered and baked for a short amount of time. And apparently it's delicious. The boy is certainly a big fan. He especially liked it if it's had some time to cool-less messy I suppose?

If you're busy too, let's just calm ourselves down and make some Mexican Pizza, shall we?

Easy Tacos

Still recovering from vacation (and the horrendousness of an overnight bus ride-NEVER AGAIN) sooo let's just make something easy for dinner tonight, mk?

I'm picky. And that can be annoying for everyone involved.

People get legitimately annoyed/mad with me because of it. Whenever I'm at the mercy of someone else's food, I dread the moment where I look at everything, and am forced to admit that "I don't like it." I get glares, I get sighs, it is the reason so many of my childhood friends' mothers despised me (I'm 90% sure they despised me). And I feel terrible. It's nothing personal, I say. It looks great! It's me. I'm weird. I know it. I'm sorry. I wish I wasn't like this. And I mean it. I do. Being picky is no fun. It is so not a choice I've made. I'll try virtually anything. I've gotten much better and have expanded my flavor horizons but...end of the day...

I'm still picky. I still am a "super taster" (long story short, my taste buds are extra sensitive so foods others think are bland I tend to love, but I have very little tolerance for bitter or spicy foods, etc.) And this unfortunate reality sometimes means those close to me miss out.

So, I've been making a real effort to make things for Michael that he likes and I don't, because it's not fair to subject him to my limited food choices.

One of the things Michael misses the most from home that his mom would make for him, is tacos. He was always lamenting how he could really go for a taco. So I called his mom and found out, oh hey, her recipe is ridiculously simple. I can do that. So I did! Season some ground turkey, cook it up, throw it on a tortilla and top it. Michael was happy. And I was happy because he was happy. Everyone wins :).

Mexican Style Quiche-Guest Post with Stephie of Eat Your Heart Out

Hey! Remember on the first when I did that post on Stephie's blog, Eat Your Heart Out? (Sum up: Stephie is the sweetest girl ever, super fun and cool, and she writes on of my favorite blogs! I especially love her back to basics series and OMG best post over about pie crust!) Well now my girly is returning the favor! Since I'm just coming back from vacation and getting life all normal-y again, she has me covered with a super amazing recipe for you all! Stephie is a genius with food, and I know she can make some kick butt savory dishes, so when she proposed this recipe for you all, I knew it would be a hit (give you all a little variety in your lives ;P). Anyway, I'll leave the rest to her...Stephie, take it away!:

Hello, darlings! I am so excited to be posting over here for Kayle today. I think Kayle is just such a sweetheart, don’t you? 

I know y’all see a lot of chocolate recipes around here, but I have a confession to make: I don’t like chocolate. At all. 

I know. I must be crazy. Sometimes I look at all of Kayle’s lovely-looking chocolate desserts and think the same thing. But, alas, chocolate has just never been on my list of favorite foods. 

Since I clearly can’t compete with Kayle’s dessert-making prowess, I thought I would change things up today with a fun quiche recipe. I personally love a good quiche. I get to combine two of my favorite things – pie crust and cheese – into one dish. And really, who doesn’t feel a little bit fancy when eating quiche? There is just something about it that says “fancy tea room” to me – and you don’t even have to tell your fancy-pants friends how easy it was to make.

For this quiche, I went with some fun Mexican flavors with some chorizo (or, for a vegetarian-friendly version, you could use your favorite soyrizo – I personally like the Trader Joe’s brand), onion, red pepper, and a blend of Mexican cheeses. The chorizo pairs well with the eggs in the quiche base and gives the whole thing a nice hint of spice without being too overpowering. This fun twist on a traditional quiche would be a great addition to a brunch, or perfect for a light lunch with friends. And make sure to save the leftovers for the next day…it’s just as good straight from the fridge while you’re still wearing your pajamas. Not that I’d know or anything.

For the skinny on how to make a perfect pie crust, check out my pie crust tutorial! And for a more traditional quiche, check out my Sweet Onion, Asparagus, and Goat Cheese Quiche.

Guacamole

Hi there! *waves*

Hows your 2013 going so far?

You feeling good about your resolutions and what not?

You want a nice, easy, healthy recipe?

You do?

Great!

Guacamole.

Avocado is full of all kinds of healthy good fats and what not (don't shy away from the word fat, you need it!). In general, I don't particularly care for avocado in things, but I DO like guacamole. And this is the most fresh tasting guacamole you'll probably ever have! And it's fairly easy to customize according to your own tastes. Think it needs a little more garlic? Throw some in there! Do you prefer the pure, clean taste of avocado? Leave some of these ingredients out! No big! It's your life, eat your guacamole how you like!

And then be all proud of yourself, like, "Yes...I make my own guacamole. And I HAVE lost weight, thank you for asking!"

(Yes, this is the guacamole I made for Michael's birthday-so you finally have all those recipes! Yay!)

White Chicken Enchiladas with Scallion Sauce

Here it is! The main event!

The actual main course of Michael's birthday dinner.

He wanted Mexican and he wanted something I would eat too--so I found a enchilada recipe that had all ingredients that I liked, except for the sauce. 

The sauce had green chiles in it. I don't do chiles. 

Don't hate me but...I replaced them with scallions! So...it's like not authentic at all. 

But...I liked it! Michael liked it! 

It was quite tasty and is a winner if you've got a picky eater in your household (like me *hangs head in shame*).

It's also pretty easy. And not too unhealthy either (I maaay have used Greek yogurt in the sauce instead of sour cream...). Give it a try, K? For me? :D

Homemade Flour Tortillas

YOU GUYS!

It's happening! 

This week I'm finally going to share with you the recipes for (most of) the stuff I made for Michael's birthday!

This week is all about these tortillas, because I used them to make the coming two recipes.

Turns out-homemade tortillas? SO EASY.

For serious.

The hardest part is rolling the tortillas into circles (*sob* I can't make pretty things!)

I'm sort of obsessed with how great they made the apartment smell.

And all the stuff I can maybe make with them.

Ohhh the possibilities.