The Newlywed Chefs

And just like that, May arrives. On the first day of May, all I want to do is frolic through a field singing “The Lusty Month of May” from Camelot (listen here). On the fifth day of May, all I want to do is eat delicious Mexican food. We’re talkin’ cheesy, flavorful, starchy goodness.

These enchiladas are really more like mini-burritos, but in our not-so-authentic book, using the enchilada sauce qualifies them as such. Cinco de Mayo falls on a Sunday this year, which is convenient because these enchiladas make great Monday leftovers.

This is a DOUBLE RECIPE POST. Ready for this? We’re featuring beef and chicken enchiladas here, but you can certainly replace any of the meat with grilled veggies and follow similar assembly instructions.

Beef Enchiladas
Prep. Time: 15 min. Cook Time: 18 min.

Ingredients:

1 lb. ground beef
1 red onion, chopped
2 cloves garlic, minced
1 green pepper, sliced
1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin seed
15 oz. can black beans, drained
1 cup enchilada sauce (we recommend Trader Joe’s)
2 cups jalapeño Monterey Jack cheese (or any pepper cheese), shredded
6-8 whole wheat tortillas

Preparation:

Preheat oven to 350°. Using a mortar and pestle, grind the salt, cayenne pepper, chili powder, paprika, and cumin seed together and set aside.

In a large skillet or dutch oven over medium heat, brown the beef. Add the onion and green pepper and cook for about 8 minutes, until vegetables are soft. Add the spices, garlic, and beans. Cook for another 2 minutes.

Assemble the enchiladas by filling each wrap with about a cup of the mixture. Coat the bottom of a deep glass casserole dish with a thin layer of the enchilada sauce. Place each wrap closely next to each other and top with the enchilada sauce and cheese.

Bake for 15 minutes, then broil for 2-3 until lightly browned. Top with chopped cilantro, lime juice, sour cream, guacamole, and more.

Makes 6-8 enchiladas

Chicken Enchiladas:
Prep Time: 15 min. Cook Time: 13 min.

Ingredients:

1 lb. boneless skinless chicken breast, cubed
1 yellow onion, chopped
1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin seed
15 oz. can black beans, drained
3 cloves garlic, minced
1 cup enchilada sauce (we recommend Trader Joe’s)
1 cup brown rice, cooked according to package
2 cups jalapeño Monterey Jack cheese (or any pepper cheese), shredded
6-8 whole wheat tortillas

Preparation:

Preheat oven to 400°. Using a mortar and pestle, grind the salt, cayenne pepper, chili powder, paprika, and cumin seed together and set aside.

Sauté onion in a cast iron pan over medium heat until brown. Add the chicken and spices and continue to cook for 5 minutes. Add garlic, rice, and beans and cook for 3 more minutes.

Assemble the enchiladas by filling each wrap with about a cup of the mixture. Coat the bottom of a deep glass casserole dish with a thin layer of the enchilada sauce. Place each wrap closely next to each other and top with the enchilada sauce and cheese.

Cook for 10 minutes until cheese is melted. Broil 2-3 until lightly browned. Top with chopped cilantro, lime juice, sour cream, guacamole, and more.

Makes 6-8 enchiladas

Happy Earth Day! This past weekend I planted delicious ingredients we can’t wait to cook with this summer. Basil, dill, rosemary, chives, sage, oregano, mint, thyme, and cherry tomatoes. Here in North Carolina, the ground is full of red clay, which makes gardening a little trickier. Planting in pots solved that problem! I love produce straight from the garden. There is something magical about watching a plant grow from a seedling as you care for it, then cooking with it later. To me, that extra love makes meals taste that much better.

This frittata yearns to be filled with fresh herbs and veggies from your garden. I love this recipe because you can really add whatever you have around and customize the flavors seasonally. Red onions added a serious level of flavor to ours.

We also recommend roasting your tomatoes before adding them. Simply place the tomatoes on a sheet pan and broil them for a few minutes. This easy step reduces water content while bringing out the sweet flavors of the tomatoes.

The creamy goat cheese mingled with fresh herbs and vegetables makes this an optimal choice for a weekend brunch.

This Earth Day, I encourage you to plant your own ingredients. Watch them grow and harvest their delicious flavors throughout the spring and summer. Trust me, you’ll be counting they days until they are ripe and ready to be used in dishes like this frittata!

Do you garden? What did you plant this year?

Goat Cheese and Tomato Frittata
Prep Time: 20 min. Cook Time: 25 min.

Ingredients:

5 roma tomatoes, sliced
1 tablespoon chopped fresh tarragon
1 small yellow onion, finely chopped
10 eggs, beaten
3 cups spinach leaves
1 tablespoon olive oil
4 ounces goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:

Place tomatoes on a sheet pan and broil until tops are beginning to brown and chop them roughly. Stay close by, this may happen within a few minutes. Once tomatoes are done, heat oven to 350°.

In a medium sized bowl, whisk the eggs, salt, pepper, and tarragon together and set aside.

Bring a dutch oven or cast iron pan to medium heat. Add the olive oil, then the onions and cook until soft. Add spinach for about a minute and toss to wilt. Add the broiled tomatoes.

Pour the egg mixture over the vegetables and gently stir. Sprinkle half of the crumbled goat cheese on the top of the egg mixture. Let the frittata cook for about 3 minutes without stirring over medium heat. Cover with aluminum foil and place in the oven. Cook for 20 minutes covered, then uncover and continue to cook for 5 minutes. Frittata is done when eggs are cooked through.

Remove from the oven and cool for 10 minutes. Loosen the sides and bottom of the frittata with a silicone spatula. Place a large serving platter face down on the cast iron pan, then carefully flip the frittata upside down onto the platter.

Cut frittata into slices and serve with remaining goat cheese.

Serves 8

Pizza and pasta and lasagna, oh my! These popular dishes can be pretty scary if the tomato sauce lacks flavor. A good tomato sauce should burst with sweet and savory flavors, fill the house with aromatics, and tempt your family to second helpings. This rustic tomato sauce is a staple in our home. We like to make big batches of this stuff on Sunday, freeze it, and use it as needed.

Tomatoes aren’t quite in season yet, but fear not- this recipe calls for canned tomatoes! Of course, adding fresh tomatoes when they are ripe in the summer can’t hurt. Most chefs prefer San Marzano tomatoes due to their thick flesh and strong sweet taste. We like them too, but they’re a bit more expensive. The regular variety works just fine, but if you’re feeling chef-y, go for the San Marzano’s.

It’s super simple. All you do is sauté garlic and onions,

Add all the other ingredients, and let the sauce simmer for a while.

Then, blend the ingredients and you’re done! Let’s brainstorm dishes that call for this sauce:

-Pasta
-Pizza
-Lasagna
-Meatballs
-Chicken Parmesan
-Fried Anything (to dip)
-Braising meats
-With most vegetables

What other dishes feature this healthy sauce? Post a comment and share your favorite!

Rustic Tomato Sauce
Prep Time: 15 min. Cook Time: 45 min.

Ingredients:

2 tablespoons olive oil
4 cloves garlic, sliced
1 small red onion, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 28-0z. can whole peeled tomatoes with their juices
3/4 cup dry white wine
1 bay leaf
2 teaspoons Italian seasoning

Preparation:

In a small dutch oven, heat the olive oil over medium high heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and salt, and continue cooking for another 3 minutes.

Add all other ingredients and stir. Bring sauce to a simmer, then reduce heat to medium low (maintaining a simmer).

Simmer for about 45 minutes. Using an immersion blender, blend sauce until smooth. Store in an airtight container and refrigerate or freeze if using more than a week later.