roasted butternut squash & poblano enchiladas.

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these are some hearty & earthy enchilaaadaaaaas.

"earthy" in a good way.....

sometimes when people say something tastes "earthy" i feel like its a neutral way of saying it tastes like dirt. 

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no dirt tastin' here. just yummy butternut squash, roasted poblano pepper, black beans, onion, and cheeeeeeese. lots of flavor and fall feelz. 

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you can use the same method i used in assembling these green & red enchiladas (prob my fave enchiladas to make!).

and you can roast the squash & poblano a day in advance. the roasting factor is really what makes you feel like these take forever to make. but they're truly simple once you break all the steps down.

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pepitas optional! but great for crunch factor and perdy color :)

also i found that when reheating these you should deeefinitely put em in a pan with a bit of olive oil and cover til the cheese melts again and the bottom is crispy. pete was not pleased with the results in his communal office microwave, lol. not the most romantic way to prepare leftovers. i ought to send him off with a personal under-desk toaster oven or something...

so these are yum, get to roastin'!

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Roasted Butternut Squash & Poblano Enchiladas

Makes 10-12 Enchiladas

Total Time: 1 hour

Ingredients:

  • 1/2 of a butternut squash, roasted & cubed
  • 1 poblano pepper - roasted, skin peeled, sliced
  • 8 oz. monterey jack cheese
  • 8 oz. pepperjack cheese
  • 1/2 can black beans
  • 2 red chiles or jalapeño (or both), seeded & sliced
  • 1/2 a yellow onion, chopped
  • 8 oz. red enchilada sauce
  • 1/2 cup pepitas
  • 10-12 medium flour tortillas
  • 1/2 cup cilantro, roughly chopped
  • salt, pepper, & garlic powder

Instructions-

Preheat oven to 450 degrees F. Carefully cut the butternut squash and poblano pepper in half and remove the seeds. Place them on a baking sheet & rub with olive oil. Roast until the squash is tender and the skin of the poblano begins to blacken, about 15-20 minutes.

Use tongs to place the poblano pepper in a plastic freezer bag to cool & steam. Peel the skin off the squash, cut it into bite sized cubes and add to a large bowl.  Remove the poblano from the ziplock bag and immediately peel off as much skin as possible. Slice the poblano and add to the bowl with the cubed squash. 

You can roast the squash and poblano a day in advance to save time when putting together the enchiladas.

Heat oven to 375 degrees F. Grate the cheeses and chop the onion.

Add the black beans and chopped onion to the bowl with the squash and poblano. Add a few good pinches of salt, pepper, and garlic powder to the mixture and stir.

Add a light drizzle of enchilada sauce to the bottom of the baking pan. In each tortilla, add a handful of the grated cheeses, a scoop of the squash & poblano mixture, and a light drizzle of enchilada sauce. Roll it up and place seam side down in the baking dish. Repeat until the dish is packed with enchiladas. 

Drizzle remaining enchilada sauce over the top of the rolled tortillas, a sprinkle of the red chiles or jalapeños, and the remaining cheeses. Bake for 30 minutes, or until the cheese is browned and bubbly. 

Top with extra red chiles or jalapeño slices, pepitas and cilantro. Serve with plain green yogurt or sour cream.

Store in an airtight container in the fridge up to 3 days. Reheat on the stovetop with a touch of olive oil for best results. 

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red potato, goat cheese & arugula salad.

one of the tastiest things to come out of my kitchen this summer!

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i made this on a whim for some friends while we were on a trip this summer, and we were all loving itttt. so much flavor going on!!

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AND it has just 6 main ingredients. this potato salad is definitely customizable and would be delicious with bacon or prosciutto or something, byyy the wayyyy! 

once the potatoes are cooked and cooled, it is SO easy to put together. chopped tatoes, goat cheese, minced shallot, green onion, avocado, arugula, some lemon and salt & pepp to taste!

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i would gladly eat the tato salad on its own for dinner...but for the sake of peter's meat-loving ways, i grilled up a chicken breast with just salt, garlic powder, pepper and a drizzle of honey. i love how the honey adds a nice almost-blackened skin with a subtle sweet but mostly savory flavor. 

goat cheese really does the trick if you're used to a mayo-based potato salad. no mayo allowed in myyy tater salads, tell you wHat. i mean, i'll eat em. but sometimes there's just sooo much mayo its crazy. the goat cheese & avo textures together are just perfect!

Red Potato, Goat Cheese & Arugula Salad

Serves 4

Total Time: 40 minutes

Ingredients:

  • 24 oz. (1 1/2 pounds) organic baby red potatoes
  • 1 medium shallot clove, minced
  • 1/2 cup sliced green onions
  • 2 TB. fresh lemon juice (squeeze half a small lemon)
  • 1 avocado, diced
  • 4 oz. goat cheese
  • 1 cup arugula, roughly chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions-

Wash the potatoes and place in a pot of boiling water for about 10-12 minutes, until tender but not mushy. Drain the water and place the potatoes in a bowl in the fridge to chill, about 20 minutes.

While potatoes are chilling, mince the shallot, chop the green onion and dice the avocado. Once potatoes are cooled, dice them into bite-sized chunks and add to a large bowl with the shallot, goat cheese, salt & pepper. Toss gently to coat the potatoes. Add the roughly chopped arugula, green onion, and avocado. Squeeze half a lemon over the top. Gently toss to combine all ingredients. 

Serve immediately or store in an airtight container in the fridge up to 2 days. Pair with grilled chicken or any protein you like!

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gourmet hot dog & lemonade party with amy johnson!

a few weeks ago i had the pleasure of working with amy johnson, an awesome food photographer in seattle!

i dreamed up some delicious gourmet hot dog ideas and extra juicy & refreshing cherry lemonades. it was a super hot day so this summery picnic scene was just perfect. 

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spiral hot dogs, at that! have you done this before?? it's truly the ideal hot dog experience. here is a youtube video that helped me achieve this in the past.

grilling them spiraled creates wayyy more crispy surface area on the hot dog while creating gaps (aka condiment treasure troves) throughout. the condiments get tucked away instead of sliding around all over the top of the hot dog. huzzah!

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our cherry lemonades were brimming with flavor - fresh chopped ginger, peach slices, fresh red cherries & cherry juice and extra lemon, of course!

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toppings on the spiral dogs: cream cheese, sriracha, pickled red onions, avocado, yellow mustard, ketchup, red onion, green onion, yellow onion, micro greens (cilantro!), and sliced jalapeño! 

and kettle chips for crunch. always the crunch factor. don't forget to toast that bun.

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my little menu:

- SPICY SEATTLE - cream cheese, sriracha, jalapeño, pickled red onion 

- DA CLASSIC - ketchup, mustard, chopped yellow onion 

- GREEN GODDESS - cream cheese, avocado, green onions, pickled red onion, micro cilantro greens

- SLIGHTLY ADVENTUROUS - cream cheese, chopped yellow onion, mustard, micro greens

- LOADED SPICY SEATTLE - cream cheese, sriracha, ketchup, mustard chopped yellow onion, jalapeño

- RED & GREEN - ketchup, sriracha, jalapeño

- SIMPLE SAVORY-TOOTH - cream cheese, green onion

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i'm really clinging on to the tail end of summer here, folks.

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check out amy's lovely photography work and her post about our photo shoot here!

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photography by amy johnson.

food styling, prop styling, & recipes by me.

 

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