Moral of the story? Don’t let the looks of the tempeh mixture deceive you. I’m warning you it’s not the prettiest thing, but once it’s wrapped inside the tortillas you won’t even remember how weird it once looked. All you’ll be thinking is how good it tastes on your tongue.
1. Preheat oven to 375 degrees. Spray a square cooking pan with nonstick spray and set aside.
2. Place olive oil in a large skillet on the stove top and turn to medium heat. Once hot, add crumbled tempeh and cook through while stirring constantly, about 5-7 minutes. Tempeh will become golden brown. Add chili powder, cayenne pepper, pepper, and garlic salt to the pan and stir. Add about 1/3 cup of the enchilada sauce and about 1/4 cup of the shredded cheese. Stir well to evenly distribute all ingredients.
3. Lay out the tortillas in the baking pan. Use a spoon or spatula to place a quarter of the tempeh mixture into each tortilla and roll tightly. Top each with remaining enchilada sauce and cheese. Then top with peppers and onions.
4. Bake 12-15 minutes or until cheese is sizzling and tortillas are golden brown. Remove from oven and let sit about 5-10 minutes to cool before serving.
Hi friends! I’m back and ready to roll. I promised you I’d have a delicious recipe for you upon my return today and I living up to that promise. At least I hope you find this as delicious as I do.
If your loved one “doesn’t like chocolate,” just forgo the final step of dunking the scone into the melty goodness. But don’t be surprised if they then go off and eat the last half of your giant chocolate chip cookie you had been saving for an afternoon snack.
Doesn’t make sense to me either…
Chocolate Dipped Strawberry Scones
(Scones adapted from Eat.Live.Run)
Makes 8 scones
1 1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup rolled oats
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter, cut into pieces
1/2 cup milk (I used skim)
2 teaspoons vanilla extract
1 cup chopped strawberries (about 5 large berries)
1/4 cup sour cream
1/2 cup chocolate chips
1. Preheat oven to 400 degrees. Spray large cookie sheet with nonstick spray and set aside.
2. In a small bowl, combine milk, vanilla and chopped strawberries. Stir and set aside.
3. In a large bowl, combine flours, oats, sugar, baking powder and salt. Whisk well. Use a handheld pastry mixture to cut in the cold butter pieces. Continue to blend until butter pieces are cut up and well distributed throughout the mixture.
4. Pour the milk and berry mixture into the dry ingredients. Add sour cream. Using a rubber spatula, stir to combine while scraping down the sides as needed.
5. Set entire batch of dough on the cookie tray and pat down so it’s about 3 inches thick. Use a serrated knife to cut dough into triangles. Separate scones evenly on pan, at least 1-2 inches apart. Bake 14-15 minutes. Remove from oven and leave on pan until completely cooled.
6. Meanwhile, add chocolate to a small saucepan over medium-low heat. Let chocolate begin to warm for 1-2 minutes then begin to stir continuously until all morsels are melted. One at a time, dip the scones upside down into pan. Gently turn back over and let cool on wire rack or sheet of foil. Let cool at least 10-15 minutes before serving.
Hi friends. I can’t stop thinking about how I need to write a new post, but I keep hitting road blocks. Besides the fact I was out of town until Monday afternoon, working the late shift and have about a thousand wedding to-dos hanging over my head, I don’t have much of an excuse. But those are all good excuses, right?
Oh yeah, and it’s my birthday tomorrow!!
At this point, I think it’s best to continue my non-posting streak and take the rest of the week off from blogging.
I will be back next Monday with a fabulous recipe. Deal?
Baked oatmeal is just as satisfying as those will be…or at least we can pretend 😉 Seriously though, this is my new favorite twist on a simple hot bowl of oatmeal. I love the sweetness of the banana and the crunchiness from the granola on top.
Cinnamon Banana Crunch Baked Oatmeal (For One!)
1/3 cup rolled oats
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon brown sugar
1/3 cup milk of choice (I used almond milk)
1 teaspoon syrup (I used the light variety)
1/8 teaspoon vanilla extract
1/2 banana, sliced
Extra sprinkle of cinnamon for topping
1 tablespoon granola
1. Preheat oven to 350 degrees. Spray small loaf pan with cooking spray and set aside.
2. In a medium bowl, add oats, cinnamon, salt, and baking soda and brown sugar. Whisk thoroughly.
3. In a separate small bowl, add milk, syrup and vanilla extract. Whisk until well combined. Add to oat mixture and whisk or stir until all ingredients are well incorporated. Gently fold in sliced bananas and sprinkle with a little more cinnamon.
4. Pour mixture into loaf pan. Bake for 17-18 minutes (oats will become golden brown). Remove from oven and top with granola. Let cool in pan 5-10 minutes. Serve while still hot.
Hi there! I’m back home today after a long weekend in Columbus. Greg, Zoey and I drove up for my step-sister’s wedding, and I also fit in some wedding to-do’s of my own. We had a great time, but as usual, it feels good to be home.
Sunday was Greg’s birthday and with all of the wedding craziness, I wanted to make sure he got some attention on his special day too.
This isn’t just any old ravioli. This ravioli is filled with pumpkin and mascarpone and served in a sage-shallot cream sauce with sauteed mushrooms, dried cranberries, swiss chard, parmesan-reggiano and maple cider gastrique.
Need I say more?
Greg had the Baked Orecchiette which, according to the menu, was, “pulled chicken, applewood bacon, spinach, shaved garlic, tomatoes and mornay sauce topped with rosemary-garlic bread crumbs and parmesan-reggiano.”
Unfortunately we only got a blurry picture of that, so it’s not really worth sharing here. But Greg loved the dish. My sister, who finished off our leftovers after we left town, said the Orecchiette was, “to die for!”
Although we were already stuffed, we were told dessert was on the house for the birthday boy! I left it totally up to Greg, knowing he most likely wouldn’t want something super rich or chocolately like I would.
Makes 2 servings
1 cup rolled oats
2 teaspoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/3 cup unsweetened applesauce
1/3 cup unsweetened almond milk
1/8 teaspoon vanilla
1/2 cup fresh blueberries
1. Preheat oven to 350 degrees. Spray mini loaf pan with non-stick spray and set aside.
2. In a small bowl, whisk oats, brown sugar, salt, cinnamon and baking soda.
3. In a seperate small bowl, whisk applesauce, almond milk and vanilla.
4. Add wet ingredients to dry ingredients. Stir to combine. Fold in blueberries (don’t be afraid to smash some while you’re mixing!).
5. Pour mixture into loaf pan and bake 18-20 minutes. Top of loaf will be golden brown. Remove from oven and let cool in pan about 5 minutes. Serve hot.
You might have already picked up on the Harris Teeter theme today. I’m so in love with the new salad/soup bar at the HT right by my work. I quickly learned this isn’t a new feature to many HT’s (thanks for the lesson Erica!). Regardless, I am so glad they brought it near me. Lunchtime just got a lot more exciting around here.
Saturday night we had a bunch of friends over for dinner. Greg made venison burgers and I made black bean burgers. On the side we had baked beans and broccoli, along with plenty of chips and salsa to munch on. No pictures of that meal- too busy catching up with friends!
I guess this brings us to Sunday. Ohhhh Sundays, how I love you. The highlight would have to be BFD.
Banana pancakes, scrambled eggs filled with chopped veggies, and a slice of bacon. Props to Greg for this meal 😉
Yes, I said ‘props.’
Let’s end on a better note than me saying words like props. Who wants to see a picture of my baby girl Zoey? You do? Okay good.