Hora de la Cena…Dinner Time!

It’s no secret that I absolutely love Mexican food, Mexican and Japanese are far and away my favourites. I’m always looking for ways to take Mexican dishes and health them up and this enchilada is always a crowd favourite around here. My Uncle David was visiting from Toronto so I thought it would be a good dish to whip up.august 22, 2013 017

Things you’ll need for this recipe…

3 big boneless, skinless chicken breast

Whole wheat tortillas

Enchilada Sauce

Taco seasoning

Red onion

Green and red peppers

Tex Mex cheese blend

1/2 tblsp of olive oil

So start by cutting up your chicken breasts into chunks about half to three quarters of an inch. Put the olive oil in a wok, heat it briefly and add the chicken. Brown it over medium heat. While it begins to brown start chopping up your vegetables, I used 2 green peppers and one red pepper, as well as one small red onion. Normally I would add black beans but my husband doesn’t like them (crazy, I know) so I served them on the side.

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When you notice you chicken is beginning to brown, the taco seasoning comes into play. You can get it at any grocery store, and I put just under half the package on the chicken as it was cooking. That was for the 3 breasts I used in total. This food was for 3, but we had leftovers so this recipe is probably perfect for 4 people.


Let it sautee for about 5 minutes, then add the vegetables to your wok. I continued to sautee it all for about 15 minutes over medium low heat, stirring every 3 minutes (ish). During this time I cooked some brown rice to serve with the enchiladas. The other thing you can do during this time is preheat your oven to 350 and get your dish ready, I used a 9 by 13 pyrex glass dish. Take your enchilada sauce (I used about half the can) and spread it all over the bottom of the dish.august 22, 2013 009

You’re going to lay out your tortilla and spoon the chicken and vegetable mixture down the middle. Leave a little room on each end so when you roll you don’t have to worry about the filling spilling out. Sprinkle with a little bit of the tex mex cheese blend.

Now comes the hard part, the rolling. But it’s not really that hard! So roll up the tortilla, just like a cigar. The first one you put in you have to tuck the top edge against the edge of the pan so it doesn’t fall open. The following roll ups can be tucked against the one before. This size dish fits 8 exactly, but you have to use the smaller tortillas. You know when you’re at the grocery store and there are usually two sizes? Choose the smaller one. Once all 8 enchiladas (in the making) were placed I drizzled some more of the enchilada sauce on them all.

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I then sprinkled more of the tex mex cheese blend on top of everything.

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I covered the dish with aluminum foil and baked for 20 minutes at 350. After 20 minutes I uncovered and baked for 5 more minutes to melt the cheese. That’s it! So easy and sooooo delicious! You’ll need a strong spatula because the torilla can stick to the bottom of the pan a bit when baking. I served them with a salad that had romaine, black beans, corn, feta cheese and red peppers. I used straight balsamic vinegar because I don’t really like salad dressing but I found this Chili Lime Dressing online that sounds tasty and seems really easy to make.

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I also served it with brown rice and chips with salsa. Another fiesta in this joint! I made strawberry shortcake for dessert which is totally not Mexican but still yummy. Next time I’ll search out a Mexican dessert to trial and report back. The dinner was very well recieved and we had a great night full of conversation, mexican food and so much wine! Have fun with this recipe and mix up your veggies to whatever your family likes. Good Luck!

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Mini Fiesta!

I love Mexican food! If it wasn’t so calorie laden I would eat nachos and enchiladas everyday! I have made stuffed peppers a few times with different types of fillings, like turkey or vegetarian. This time I did a Mexican chicken stuffing and I think they turned out really delicious. They are so easy to make!

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I also grilled them on the bbq, which gave them a distinct flavour and is a really fast way to cook them.

Start by pre cooking some brown rice and set it aside. I used two cups of cooked rice for this recipe. Also grill a full breast of boneless, skinless chicken. When I was grilling the chicken I chopped up half a yellow onion and finely chopped a jalapeno and grilled that separately in a splash of olive oil. When the chicken is cooled enough to handle shred it into pieces that are quite small and add that to your rice, like so….

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Add your grilled onions and jalapeno to the rice and chicken. Now you can start measuring out your beans, salsa and corn.


I used just over 3/4 cup of black beans (I rinse and drain them because I don’t like the bean juice) and 1/2 cup of corn. I also added one cup of medium spice salsa. Put it all together with your rice mixture.

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When I am choosing peppers at the grocery store, I pick the ones that are the shortest and widest, especially wide at the top, this makes them really easy to stuff. Then I simply cut all around the top edge and pull the seeds straight up and out. Just make sure you get all the seeds out.

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Scoop your mixture into the peppers, I used an ice cream scoop to do so. Leave a little bit of room at the top so you have room to sprinkle cheese on top. Brush your grill with a smidge of olive oil and set it to medium high heat. Place your peppers directly on the heat, but space them so they are not touching. Close the lid for ten minutes.

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After that ten minutes is up, move them to the upper grill so they are off the heat and grill for 5 minutes, after five minutes sprinkle with cheese. I used the tex mex blend. Close the lid and cook for another 5 minutes to finish warming the insides and melt the cheese. You’re done! So easy! Serve with multigrain chips and salsa.

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*This recipe was the exact amount to fill 5 peppers.

Life in Pictures: June/July

I can’t believe we are basically halfway through summer already! Sad! We have barely done any barbecuing and no lake time at all. I guess we have the rest of July and all of August to pick it up but it seems like it has gone so fast. It has been a fun summer so far though, lots of friend time and enjoying being newlyweds, eating a big breakfast together on Sunday mornings on our little patio! This summer I turned the dreaded thirty (a low point), but I also started this blog that I love doing so far, spend lots of time with friends and my new husband and will soon welcome the new baby of a good friend and watched another reach six months old (all highs!).

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We were lucky enough to spend time with these sweetie pies this summer, my dear friend Azadeh and her husband drove over 3000 miles from Virginia to British Columbia to be in our wedding and even though we see each other infrequently it is exactly like old times the minute we get together.

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My very first meal as a wife! Salmon fillets that I marinated in orange olive oil and lemon balsamic vinegar for three hours, then baked. Yams that I toss in olive oil with rosemary and salt and pepper the bake as well at 400 for 20 minutes, flip them all and cook another 20 minutes. I LOVE yams, and these are so easy and good. Then a spinach salad with blueberries, feta and walnuts in a raspberry balsamic vinegar, yum.

iPhone pics 425This beautiful Mom to be has a new baby coming in less than two months and I can’t wait to meet little Noah! Her baby shower was so cute and all Noah’s Ark themed. Kimberly is one of those girls that looks not at all pregnant from the front and back, but when she turns she has a big belly. You want to hate her but you can’t because she is so sweet.

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Black pedicure for the death of my twenties.

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My thirtieth birthday. There must be some mistake on my birth certificate. I’m certain.

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My boyfriend James and I on a starbucks date. We are truly in love, he just doesn’t know it. His Mom is my bff Lindsy and she is such a great Mom and person, she makes me feel like maybe I could handle motherhood!

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Watermelon is my summer ADDICTION! I literally can not get enough. One day I bought one that was too ripe that I had to throw it out and I honestly thought I might cry. I know it’s gross but I probably go through a whole watermelon a week. I love it!

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Peonies from my Mother in law’s garden. So pretty and summery. My bouquet at the wedding was peonies and roses and I thought it was totally gorgeous, I’m having a peony love fest.

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More wedding stuff to come.

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Some of my favourites and I at a lovely wedding of an old friend.

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Dinner on our humble little patio. I made pulled pork in the crock pot, it is literally the easiest thing ever. Slice up an onion and put it all on the bottom of the crock pot. Rinse a 3 pound pork loin and cover with seasoning salt (I used Lawry’s) and pepper and put that in the crock pot next. Mix a can of Diet  Coke with a cup and a half of BBQ sauce, we like Cattle Boys, pour that on top of pork loin and cook on low for 7-8 hours. After 8 hours take it out and shred it with two forks (so easy) and put it back in the crock pot, stir it all up and cook for another 30 minutes. Serve with corn on the cob, multigrain buns and coleslaw. This made a LOT of food, Ryan had pulled pork sandwiches in his lunches for a week.

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Free slurpee day at 7/11! Slurpees are Ryan’s all time favourite from childhood so we had to go for it. I find them too sweet so normally can only get a couple sips in but they definitely scream summer!

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Mermaid inspired makeup. I used Smashbox Champagne all over the lid, did the crease and under my eye with Smashbox Emerald, then my tear duct and browbone with Smashbox Vanilla. Really simple and pretty, just don’t go too heavy with the emerald, it’s quite pigmented. On my lips is MAC Love Nectar, one of my all time favourite lip glosses. Without my sister to teach me I could not do makeup to save my life. She is a professional make up artist and you can see more of her work here.  The flash was working overtime in these pictures but I swear by highlighting and contouring, my sister Gillian and I are going to do a make up post next week on this little blog of mine, and I know she will cover it because she is the master.


I am basically computer illiterate, so doing this blog has really forced me to learn a lot and one of the fun things is playing with photos and collages I can make. This is my first and only one so far, a little tribute to honeymooning.

Our next project is redoing my office and I’m getting really excited! When Ryan got a new office at work he took my desk out to double the desk usage in his office. That left piles of things with nowhere to go (I admit I had numerous stacks of books and textbooks, cords to old blackberries, wedding stuff, pictures, magazines, and more sitting there). Since then I got so busy with the wedding and a new job that my office just became a dumping ground, it’s getting embarassing. We went all over the city today to choose what would work  and look good. I think it is going to be great when it’s done. I’m doing a major purge to get ready for it. I know I have papers and essays  from the first year of my first degree in there, I don’t know why. I don’t usually hold on to a lot of junk but in this room I have lost all control! I come by it honestly though, as far back as I can remember my Mom would have a beautiful pristine house with one serious “room of shame” as we like to call it. This project will be my new pride and joy and I will document it and show it all, before and after!

Stay tuned! I hope you’re all having a wonderful summer!