This vegetarian enchilada casserole is one of the best things I’ve made in a long time. I joked on Instagram that I could eat the whole pan in one sitting. It’s the truth. I really could eat the whole pan in one sitting. I didn’t, but I could. I did, however, eat half the pan in one sitting (insert wide eyed emoji here). My intention was to make the casserole and then have it for lunches and dinners throughout the week. Well, it’s been two days and the casserole is gone. My husband ate almost the entire other half last night and then I brought the remaining last bit to work for lunch today. I couldn’t help myself. I have no self control. At least it’s healthy-ish. That’s how I consoled myself after eating half the pan for dinner on Monday night. (more…)
Summer is here! My favorite season. Flip flops, the ocean, tan lines, fireflies and this grilled corn and asparagus salad are just some of the reasons why I love summer. Recently I’ve become obsessed with grilling, which is a good thing because it’s grill weather. I think, for a while, I was slightly intimidated by the grill. I always let my dad or brother do the grilling when I lived at home and when I moved out I lived in an apartment, where having an outdoor grill wasn’t allowed. Now that I have a house and my own grill, I fire it up pretty much all summer long. It’s a great and simple way to get awesome flavor into food.
For Father’s Day, I grilled some sirloin steaks with salt, pepper (and…sshhh…a little bit of butter) and everyone raved about them. They all kept asking me what I marinated the steak in. That’s the magic of the grill, and salt of course. The steaks were a hit but they shared the spotlight with this grilled corn and asparagus salad. It’s the perfect side dish for any summer dinner, picnic or barbecue. It’s also made up of only five ingredients, plus salt and pepper, which I declare freebies. (more…)