Happy Monday yall! I hope everyone had a great weekend! Linking up with a few special ladies today!
First I'm linking up with one of my favorite ladies
Biana to talk about my weekend. Actually, my weekend wasn't very exciting and that was A-OK with me. Friday I drove back from Dallas and while my mom went to dinner with friends I FINALLY started watching Orange Is the New Black. Am I the only one who is late to this game?
Holy cow talk about addicting! Does anyone else watch this?
Saturday I got to spend a lot of time with my dad and we did lunch and dinner together. He even let me introduce him to a few new sushi rolls!
Sunday I did a ton of laundry and packed for another week in Dallas. I have several interviews set up for this week and I am so excited. One of them is for a job I have always wanted so send out prayers, good vibes or whatever you do for good luck!
Today I'm also linking up with
Helene and
Taylor for today's #Blogtober14 post and to share my favorite fall recipe.
It's no secret that as the weather gets cooler we tend to crave something heartier and more filling than a salad. And while I usually post pretty healthy and clean recipes on this blog, sometimes a girl just needs something a little sinful. So for those days when a salad just won't cut it, I give you
Chicken Enchilada Pasta
Recipe adapted from Blogchef.net
Here's what you need:
2 boneless skinless chicken breasts (cooked and shredded)
2 tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 ounce) can diced green chilies
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded Colby-jack cheese
1 cup sour cream
1 (16 ounce) package penne pasta
salt & pepper to tasteOptional toppings: avocado, green onions, tomatoes
Here's what you do:
1. Cook pasta according to package directions
2. Heat olive oil in a large skillet and add onions and garlic to cook for 5 minutes
3. Add red pepper and cook for an additional 5 minutes or until soft
4. Add chicken, green chilies, cumin, chili powder salt & pepper and both enchilada sauces
5. Bring to a boil then reduce heat and simmer for 10 minutes
6. Add Colby-Jack cheese and stir until cheese is melted
7. Add sour cream and stir until mixed in
8. Drain pasta and add it to a large bowl
9. Pour the sauce over the pasta and mix thoroughly
10. Add toppings such as avocados, green onions and tomatoes
11. Let those taste buds run wild
I know it's a lot of steps but honestly it is so easy! Perfect for those days when you can't decide between pasta and mexican food.
What are some of your favorite things to cook during the fall?
