Tuesday, October 26, 2010

Chicken Tomatillo Enchiladas

This is the first time I've attempted enchiladas. They really aren't as difficult as I thought. I made these dairy-free (added cheese to my fiancé's after I put them on his plate). Let me tell you...they aren't missing the cheese, that's for sure! Next time, I will make my own tomatillo sauce. This is the first time in over 5 years that I've used a store bought sauce. It wasn't bad, but the ego in me thinks I can make it better. Plus, homemade is always healthier! Feel free to use store-bough sauce or make your own. When I do make my own, I'll post the recipe on the blog and link it here!

Chicken Tomatillo Enchiladas (GF, DF)

  • 14 organic corn tortillas
  • 16 oz tomatillo sauce
  • 1 lb ground chicken
  • 1/2 c diced onion
  • 4 garlic cloves, chopped
  • 1 can organic black beans - drained, rinsed, and dried
  • 1 teaspoon organic coconut oil
  • few pinches of shredded fresh cilantro
  • sea salt
  • pepper
  • chili powder
Preheat the oven to 350 degrees. Sauté onions and garlic until onions are translucent. Add beans, cilantro, and chicken. Mix on low heat for about 5 minutes. Add a sea salt, pepper, and about 1/2 teaspoon of chili powder. Cook until the chicken is cooked all the way through. Place tortillas on a paper plate and microwave for 90 seconds. Once filling is cooked throughly, place about 3 tablespoons of filling in each tortilla and roll tightly (without tearing the tortilla). Note: if the tortillas tear, put the tortillas in the microwave longer. Place the rolled enchilada seem-side down in a baking pan. Fill pan tightly with enchiladas. Pour tomatillo over the enchiladas liberally. Place in oven for approximately 15 min. Enjoy!

Sunday, October 24, 2010


Per request by my fiancé, we had picadillo tonight! This is a traditional Mexican dish that I hoped I didn't butcher. I always get leery when we asks me to cook a childhood favorite that his mom has mastered, but turned out pretty well!

This recipe is gluten-free and dairy-free by nature.

  • 1 1/2 pounds of grass-fed ground beef
  • 3 organic roma tomatoes
  • 1 organic yellow onion
  • 1 roasted poblano pepper (I roasted my own - see below for instructions)
  • 4 cloves of garlic
  • 1 medium sized russet potato
  • coconut oil
  • chili powder
  • sea salt
  • pepper
Roasted Poblano Pepper Directions
Of course you can buy roasted poblano peppers, but if you want to do it yourself, it's actually quite easy... Take your pepper and hold it by the tip with a pair of tongs. Place over an open fire (or gas stove) until your start to hear crackles and pops. Rotate the pepper making sure that every part of the pepper is burned by the flame. Once the entire pepper is covered in burn marks, place in a plastic back and tie shut. Let it sit for 30+ minutes. Remove pepper from bag and gently remove the skin from the pepper.

Pepper over an open flame

Pepper after the flame

Pepper "sweating" in the enclosed plastic bag

Picadillo Directions
Chop onion, garlic, tomato, pepper, and potato. Set tomato and potato aside. In a large pan with coconut oil, place onions, pepper, and garlic. Let simmer on the lowest heat for about 5 minutes. Add about 1/2 teaspoon of chili pepper, salt, and pepper. Mix and let simmer for another 5 minutes. Add potato, tomatoes, and ground meat. Mix well. Cover and let simmer on the lowest heat for about 30-40 minutes. Serve in a bowl once potatoes are soft.

The verdict? The fiancé loved it! Guess I can master some traditional dishes! :)

Fruity Pancakes

I had been craving pancakes. Not really sure why, probably because I knew that I'd just about never be able to have pancakes while eating out ever again, so I decided to search for good gluten-free AND dairy-free pancakes. The dairy-free made me get a little creative. Creative, but tasty!

Fruity Pancakes (GF, DF, Vegan)

  • Your favorite GF pancake mix (I chose GF Pantry)
  • Fresh, organic orange juice
  • 5-6 Fresh, organic strawberries
  • 1/2 c Frozen, organic blueberries
  • 1 egg (or 1/2 mashed banana for a vegan version)
  • Ghee (clarified butter aka dairy-free butter) OR your fav vegan butter
  • Olive oil
  • Organic coconut oil

Organic Coconut Oil


GF pancake mix

Finely chop strawberries and set aside. Follow the directions of your GF pancake mix except for the milk. Use the orange juice oz-for-oz instead of the milk. (So if your mix calls for 1c of milk, use 1c of orange juice instead). If you are opting for the vegan route, use 1/2 mashed banana for each egg the recipe calls for. (So if your mix calls for 2 eggs, use 1 whole banana and mash it instead). Mix all your ingredients in a bowl. Add chopped strawberries and blueberries to pancake mix. Mix well. Add coconut oil to pan. Use 1/2c measuring cup to scoop pancakes. Put desirable amount of Ghee on pancake immediately after the pancake is removed from the pan. Makes 6 very delicious pancakes.

I used a minimal amount sugar-free syrup. I probably won't use syrup at all next time, they really didn't need it.


Wednesday, October 20, 2010

Stuffed Bell Peppers

Stuffed Bell Peppers (gluten & dairy free)

  • 4 large bell peppers (I used red)
  • 1lb ground turkey
  • 1c cooked brown rice
  • 4 slices bacon
  • 1 c onion
  • 1 tomato
  • 1tbsp green onion
  • 2 garlic cloves
  • salt & pepper to taste
Preheat the oven at 400 degrees. Chop off tops of peppers. Remove guts and seeds. Set aside. Chop onions and garlic. Sauté until onion are translucent. Remove and add to large bowl with cooked brown rice. Brown ground turkey with slices of bacon until fully cooked. Remove and place in bowl. Chop tomato and add to bowl. Mix all ingredients in bowl adding salt & pepper to taste. Stuff peppers as full as you can make them! Place peppers on a cooking sheet or cake pan. Cover. Bake in the oven for 30 minutes!

If you have left over stuffing, place in a baking dish, cover with foil, and bake along with the peppers. Serve extra serving with the finished stuffed peppers.

PS - sorry no photo. I forgot to take a photo of the finished product. They're REALLY good though.

Goin' to the chapel, and we're gonna get married...

Ok, we aren't getting married in a chapel, but for some reason I just started singing that song!

I have some exciting news on the wedding front, it's been a while since I've updated you all on that!

The moment you've all been waiting for...will come AFTER the wedding day in case my fiancé looks at the blog, I don't want to show a photo of my dress! That's right, this modern, unconventional bride, is keeping a few "traditions" alive, we will not see each other until I'm walking down the isle (awwww!).

I will say tho, since my last wedding update, I have found a dress! YAY! I went shopping with my mom and maid of honor back in July and found THE ONE! I was excited to go dress shopping, but never ever would I think that I would care that much about this dress. I went thinking "this will be fun!" but it turned into "OMG, I never thought I'd FALL IN LOVE WITH A DRESS!"

They always say "When you know, you know." Kind of like when you find the one you want to grow old with, but I didn't think I'd ever "know" with a dress. It's a dress for crying out loud. Fabric sewn together...right?! Wrong...it was the 4th dress I tried on and I fell in love with it. For some reason when I tried it on, I just knew that it was the dress that I would say "I DO" in. The dress that I would become a Mrs. in. The dress that I would wear as I walk down the isle to meet the man of my dreams in! I can't wait to show you guys photos!

What I can show you photos of is our save-the-date post cards! I just received the proof from my printer today! I designed these myself, so they hold a very special place in my heart. I wanted a more hip, fun feel to the cards, and this is what I came up with! Wedding logo (seen on the front) was also designed by me.

Here is the front. Yes, we are inviting Mack Brown (coach of the Texas Longhorns Football team) and Alvin Gentry for that matter (coach of the Phoenix Suns)

Here is the back of the cards.

I'll leave you with this...one of our engagement photos (one of my favorites!)

Aren't we super cute?

Wednesday, October 13, 2010

Coconut Milk Goodness

In searching for gluten-free, casein-free, sugar-free recipes*, I came across this blog/cookbook called The Spunky Coconut. Actually...what I was really searching for was a casserole recipe using coconut milk instead of sour cream, cheese, or other dairy.

*If you're new here or missed the post...catch up here on why I'm gluten-free, casein-free (dairy-free), and sugar-free.

I came across a recipe on the blog that fit the mold. However; if you've ever read my posts on cooking, you know that I refuse to follow a recipe. Typically I will read something just to make sure it's possible and to figure out how long to cook it for. (I wasn't even sure I could make a casserole with coconut milk).

So...here it is. I'll call it St. Patty's Day Casserole - the spinach gives it a green hue (gluten/casein free!)

  • 2c cooked organic brown rice
  • 1c raw/defrosted chopped spinach
  • 1c organic, whole fat, un-sweetened coconut milk
  • 1/2c chopped white onion
  • 1/4c chopped green onion
  • 1 chopped garlic clove
  • 1c raw, organic broccoli (chopped into small florets)
  • 10oz boneless, skinless salmon
  • 1tbsp Chia Seeds
  • organic coconut oil
  • sea salt to taste
Sauté white and green onions with garlic in coconut oil until tender. Remove ingredients and place in bowl. Chop salmon into 1/2"-1" chunks. Place salmon chunks into same pan that sautéd the onions and garlic. Cook on medium heat for roughly 5 minutes (or until "medium"). Remove salmon. Place all ingredients into a large mixing bowl. Mix thoroughly. Place in a rectangular casserole dish. Bake 1t 350 degrees (uncovered) for 40 minutes.

Mmmm, enjoy!

Friday, October 8, 2010

What's been going on lately

Hey guys, wow has life been busy! It's funny how when life starts to take control of time, the things you once used to really enjoy are put on the back burner...such as blogging!

I wanted to drop in and say 'hi' and let you know what I've been up to...

One of the reasons that I've been so busy is because I finally decided to start my own freelance graphic design business! It has been very exciting and busy. If you or anyone you know needs graphic design services (logo design, wedding logo design, print design, etc) keep me in mind! You can view my website and portfolio here: http://adrinahdesign.com.

There it is...short and sweet. I'll be around more often these days!

Hope you all are well!

PS - like the logo I designed for the blog?