Happy Fourth of July week! We are headed to the beach with some friends today and I couldn’t be more excited for some time to relax and to get a much needed tan. I’ll be making my recipe below for Grilled Teriyaki Chicken in kabob form for our Fourth of July feast along with my Zesty Black Bean Dip that I posted last week, and will probably include grilled corn and fresh watermelon for sides! Yum!
We’ve enjoyed the recipes below this summer-I hope you try them out!
Perfect Peach Iced Tea We love sweet tea all year around, but especially in the summer time! And I’ve been completely obsessed with peaches this summer, so this tea really hit the spot for refreshment. I like how the simple syrup can be served on the side so that people can add it as they choose.
Grilled Veggie Burritos The Pioneer Woman always has great recipes, and this one is super easy and delicious. Grilled vegetables are another summer food favorite for us. You can easily swap out the white rice for brown rice or quinoa.
Artichoke Pesto I really enjoyed this flavorful take on pesto. Delicious on pasta, but also on a sandwich, grilled chicken or other veggies.
Grilled Teriyaki Chicken The longer you marinate the chicken, the more flavorful and tender it will be! The whole day or even over night is the best way to go. As you’ll see, I used salmon for the original recipe, which is incredible as well. Make sure to boil the marinade rather than throwing it away so that you can use it for an incredible sauce over rice, cous cous or quinoa. You’ll need to bring it to a boil, then allow it to simmer for ten minutes since it was used with raw chicken. But after that, it’s safe to consume! My only change is that I used a Tablespoon of Dijon mustard instead of the white wine and ground mustard. The Dijon provides a similar flavor profile if you don’t have wine on hand!
Roasted Red Pepper Chicken Enchiladas I could eat the sauce for these guys by the spoonful! What’s better than roasted red pepper? A few swaps for this recipe:
-swap 2 red peppers for the poblanos, but roast for the same amount of time
-exclude the bread crumbs in the sauce
-swap half a 28oz can of whole tomatoes in their juice for the chicken broth
-swap the black beans for 2 cups of cooked chicken
-to make it a little lighter, I sprinkled a 1/4 cup of shredded cheddar cheese on top rather than 1 cup.
Quinoa Salad This is my all time favorite quinoa salad! To mix it up a little, I used a roasted poblano pepper (roast at 425 for 3o minutes, allow to cool, remove skin, chop) instead of the red pepper. I also added half a can of black beans for added protein. Delicious!
One of my good friends is getting married in August. A few weeks ago, she received something special in the mail from her fiance’s grandmother: the secret family icing recipe.
How wonderful! A secret family recipe received in the mail.
Does she have to make the icing before they can get married? What does she do with the recipe? Hide it? Bury it? Memorize it then destroy it?
I want a secret family recipe.
I’ve been contemplating what I want my recipe to be. And I was very, very close to not sharing with you what I’m about to share with you in case it could be the Armstrong family secret recipe.
But I realize that enchiladas don’t exactly fit the criteria for what a secret recipe should be, or do they?
And also, I just can’t resist sharing these with you because, they are so good.
And, I just have to say this: first, I am not a vegetarian. I’m not, I promise. But when neither my husband nor our friend Andrew realized that these enchiladas were meatless, I felt victorious. I don’t know why, but there was just something so great about making a meatless dinner for two manly men and they didn’t even notice. Amen.
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 tablespoon cumin
1/2 cup green onion, thinly sliced
1 can of black beans, drained and rinsed
1 red bell pepper, diced
1/2 of one medium yellow onion, diced
1 jalapeno, diced
1/4 cup cilantro
1 tablespoon garlic powder
3 poblano peppers
1 cup chicken broth
1 tablespoon bread crumbs
2 cloves of garlic, minced
Preheat oven to 450 degrees. Place poblano peppers on a baking pan to roast and roast for 20-30 minutes until skins are blackened.
Saute red bell pepper and onion with butter over medium heat. When they are soft and begin to brown add jalapeno. Cook for 1-2 minutes and add garlic powder, salt, and cilantro.
Add black beans. Cook on medium heat, stirring regularly for 2-3 minutes. Turn heat to low.
Mix sour cream with cumin, 1 cup cheddar cheese, and green onions.
Remove seeds from roasted poblanos and cut into smaller pieces. Place in blender with chicken broth, bread crumbs, and garlic. Blend until smooth.
Spread 3/4 of the poblano sauce onto the bottom of a 9 by 13 glass pan. Spread sour cream mixture on each tortilla, then add bean mixture to each one. Roll up and place seem side down in the glass pan. Spread the remaining poblano sauce on top of the rolled up tortillas. Sprinkle remaining 1 cup of cheese on top. Cover pan with foil and bake at 350 for 30 minutes. Remove foil and broil for 3-5 minutes, watch carefully, until the cheese is bubbly and browned on top.
-Any kind of shredded cheese will work, so use what you like.
-The poblano sauce will be very spice to taste when first blended, but once baked together, it will not be as spicy.