green & red shredded chicken and black bean enchiladas.

there's something so satisfying about dreaming up a specific meal and having it turn out exactly how you wanted it to taste/look/smell. party on, wayne. 

i'd been craving some sort of enchiladas like this since the end of summer and kept thinking about them. now was the time to execute.

perfectly comforting, super flavorful, easy to make, and to top it off - leftovers for days!

i made these on the day of this supposed "seattle windpocalypse/rainstorm of the century" and was fully prepared to live on these enchis for days, wrapping ourselves in blankets and playing cards by candlelight. 

no such wind blew that night. and as strange as it sounds, i was sort of disappointed that the power didn't go out and we weren't able to live as pilgrims for the weekend. 

candlelit pilgrim life is a reeeal freaky deaky modern-day ultra-privileged thing for me to even wish on...believe you me, i'm so so ever grateful for our cozy home and allllll the good things in my life.

so let me show you how to prepare for a "storm" and enjoy some delicious homemade eats at the same time. 

^^^ i don't normally take photos of meat cooking or raw meat in general, but these chicken boobs looked a-ok.

this is really quite simple once you have all the cans opened, cheese grated, veggies chopped, and chicken shredded. 

gently wrap all the filling into the tortillas, roll them up and lay them to rest on their happy little spicy bed of green and red sauce. 

i prefer having both green and red enchilada sauces because sometimes when you have just green or just red enchiladas, its too much! having both sauces meld into one and dance around in each bite is like OOH, AAH, MMMM. OK. NOMS. 

^^^ how cute are those magnetic toucan kitchen scissors pete got me for xmas last year? :)

that bubbly browned cheese & spicy sauces covering those hearty enchilada goods just scream comfort food to me. so good. SO GOOD!

Green & Red Shredded Chicken and Black Bean Enchiladas

Makes about 15 medium-sized enchiladas

Time: 1 hour


  • 2 cooked chicken breasts, shredded (about 2 cups shredded chicken)
  • 1 yellow onion, chopped
  • 1 can (15 oz.) black beans, drained
  • 28 ounce can green enchilada sauce, medium heat (or whatever spiciness you prefer)
  • 14 oz. red enchilada sauce, medium heat
  • 2 heaping cups grated monterey jack cheese
  • 1 heaping cup sharp cheddar cheese
  • 1 small can (7 oz) diced green chiles
  • 1/2 a jalapeño, thinly sliced
  • 1/2 cup cilantro, coarsely chopped
  • 12-15 medium-sized flour tortillas


Cook 2 thawed chicken breasts in 1 TB of olive oil in a pan over medium heat, flipping after about 4 minutes and cooking 4 more minutes. Place cooked chicken on a cutting board to rest. 

Preheat oven to 375 degrees F. Chop onion, grate the cheeses, and open all cans. Shred the slightly cooled chicken with 2 forks. If the meat is slightly undercooked and pink still, return shredded chicken to the pan or skillet and toss until cooked through. I prefer to let the shredded chicken brown up in the pan anyway.

Add shredded chicken, black beans, chopped onion, and green chiles to a large bowl with a few good shakes of salt and black pepper. Toss to combine.

Add about 1 cup of green enchilada sauce in the bottom of the large baking dish you'll use to bake the enchiladas. Add just a little red sauce as well (maybe 4 ounces). Assemble the enchiladas, adding a scoop of the chicken & bean mixture to a tortilla, a small handful of each cheese, and a small drizzle more of the enchilada sauces. Roll the filling up tightly inside the tortilla and place in the baking dish. Repeat until the baking dish is full of enchiladas.

{We were able to make 2 separate batches of enchiladas with the amount of filling here}

Add about 1 cup each of both green and red enchilada sauce, dispersing evenly over the top of the rolled up tortillas.  Sprinkle some of the thinly sliced jalapeños around and top with the remaining shredded cheeses. Make sure the cheeses are on the top layer so it gets good and browned and bubbly. 

Bake for about 25-30 minutes, until browned and slightly crisp around the edges.

Serve immediately with cilantro and plain Greek yogurt or sour cream. And tortilla chips, if desired!

These refrigerate well and taste just as delicious reheated within the next couple of days, as well.



avocado pancakes (+ bacon & a fried egg).

sPoOoOoOky green pancakes with SpOoOoKy oozy egg, just in time for halloweener. 

or if you're reading this in like march, luck o' the irish pancakes! perhaps it's may...spring green pancakes! or december...grinchy pancakes?

anyway ya play it, avocado is a subtle but delightful flavor and texture to add to a simple pancake (or waffle!?) batter.

yeahhhh when i added avocado to banana bread - that was str8 genius, if i do say so myself.

especially if you're a savory-tooth type. and honestly, i would NOT skip the bacon and egg. you put 'em all together in each bite and just savor the savory. and its all about texture to me. you need that crispy bacon! or at least something crispy to go along with the soft things, but i just can't think of what that item might be if it ain't BACON.

note to everyone: you should use only 1/2 an avocado to make this ratio of recipe. i used 1 whole avo here just to get the p-cakes greener for photos. the more avo you use, the doughier the center of the cakes will be. the avocado doesn't really want to get all cooked up, so it remains a bit soft in the center. this is why i only recommend using 1/2 an avo to the 1 cup flour ratio in the recipe provided below.

and anotherrrr thiiiiing...these are E to tha Z because you just whip 'em up in the blender. 

the recipe below (minus the avocado) is actually my great-grandpa's pancake recipe (i never knew him, but i would assume he'd roll over in his grave if he knew his classic pancake recipe was being tainted with greenery).

this basic pancake recipe is probably the first thing i ever learned how to cook in my life. i'd like to say i've perfected it, and each time i visit my granny & gramps they ask when i'll make "my famous hotcakes." they're the cutest. 

the only difference between great-grandpa's method and this one is that (well first things first you don't use a dang avocado because that's just downright blasphemy) you whisk it all up in a bowl, separate the egg white from the egg yolk, beating the egg white until super fluffy, then fold the whites in gently to the rest of the batter. those p-cakes are seriously a bite right into my childhood. 

^^^ how totally nightmare before christmas is that little steamy loopdeeloop off the egg?! 

^^^ also, shout out to MY PURSE for serving as the perfect black background for these photos. i was going to set up this annoyingly elaborate tile/concrete block thing that i sometimes do when i need a backdrop, but my purse was sitting there and i was in a mad frantic rush with 3 different things cooking on the stove simultaneously and voilaaa, instant black background to show off that hot hot breakfast goodness.

i use all kinds of weird stuff and basically perform acrobatic stunts while taking these kinds of photos, but hey man whatever works. 

Avocado Pancakes (& don't forget the bacon and fried egg!)

Makes about 10 small pancakes

Time: 15 minutes


  • 1/2 a medium-sized ripe avocado
  • 1 cup all-purpose flour, or whole wheat flour
  • 1 1/2 cups milk (I used 2%)
  • 1 TB granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • Optional: 1/4 tsp black pepper
  • Optional, but very necessary in my opinion: crispy bacon slices and a fried egg :)


Heat a large skillet or pan on the stove to medium/low heat. Melt a TB of butter and spread evenly across the pan, or spray with cooking spray.

In a blender, blend avocado and milk until creamy. Slowly add the dry ingredients, blending and scraping sides down with a spatula until mixture is smooth. Lastly, add the whole egg and blend just until combined. 

You can pour the pancake batter straight out of the blender onto the pan, or use a ladle to scoop batter onto the pan, forming round cakes about 3 inches in diameter. Allow to cook about 3-4 minutes, flipping carefully and gently pressing down on each pancake to get more surface area on the pancakes to cook. Cook opposite side for 3-4 more minutes, and flip one more time. Gently press pancakes down with back of spatula. The avocado wants to remain in its creamy state, so the center of the pancakes may be just slightly doughy. 

Serve immediately with crispy cooked bacon and a runny fried egg. That savory & textural combo of all three components simply belong together!



chicken pot pie potato chowder & rosemary drop biscuits.

boy howdy. welcome welcome, cozy fall meals.

i am in lurrrve with chicken pot pie. i reallllyy lurrve the goop inside a chicken pot pie. so i figured out a way to essentially eat the innards of a chicken pot pie without feeling like complete dooky about it. 

this is basically a hearty beef & potato stew, hold the beef. but i like to look at it as chicken pot pie chowder, cuz that's how i roll. 

the base of this chowder is made up of a little mashed potato, lots o onion, and chicken broth. add some chicken, peas & carrots, and some more chunky potatoes, and you've got yourself a decently healthy and hearty meal. 

nowww ya know i'm all aboot the texture. so i had to make some simple biscuits to go on the side. throw some fresh rosemary in there and this whole combination is FA BO LO US. holla back, young'n. woo woo.

lemme just tell yaaa, a little bit of butter and flour and rosemary and some other stuff baking in the oven is just... ta die for. instant cozy home. hmmmm i wonder if it would be the opposite of wise to just throw some sprigs of rosemary in the oven and let em smell up the joint. sounds like a dry brush fiyah hazard waiting to happen come to think of it..

i've got a bone to pick with grocery stores and their frozen crinkle carrot selection. i would've ideally used crinkle carrots here, because i love them!! but they are weirdly hard to find! what gives?! howeverrr, these peas & carrots come in the same bag, so ya win some ya lose some.

ok so this is mostly all the things you'll need for this chow chow. not too shabby, eh? make sure you keep half of the potato a bit firm and less cooked, for the stewy chunks. they're necessary. 

also, peas & carrots sure are cute. 

"from that day on we was always together - jenny and me was like peas and carrots."  got forrest gump on the brain because i just realized today that maybe i want to be him for halloweener. running-across-the-country version forrest with straggly hair, cool hat, nikes and smiley face tee. HAHAAA i just now realized that running-across-the-country forrest is basically my spirit animal/style icon. minus all that pesky running. 

this meal comes together fairly quickly once you have your tater and chicken cooked, and veggies chopped and ready. in fact, you can totally cook the chicken and potatoes in advance. like a day in advance. same with the biscuit dough! be sure to keep the dough chilled til just before you bake. you don't want the butter to get all melty. 

and theeere you have it! a super cozy, hearty, healthy-ish, comforting dish. that rhymes. 

Chicken Pot Pie Potato Chowder & Rosemary Drop Biscuits

Chowder Serves 4 // Makes 12 Biscuits

Total Time: 1 hour


Rosemary Drop Biscuits-

  • 1 1/3 cup all-purpose flour
  • 2 TB granulated sugar
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 6 TB unsalted butter (slightly cold)
  • 1/3 cup milk
  • 1 TB fresh rosemary, finely chopped

Pot Pie Potato Chowder-

  • 1 large russet potato, peeled and cut in half (reserve 3/4 cup of the boiled potato water)
  • 2 TB olive oil
  • 2 TB milk
  • 1 cup cooked & cubed chicken (I used 1 medium chicken breast)
  • 2 TB unsalted butter
  • 3/4 cup finely chopped yellow onion
  • 1/4 cup flour
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1 1/2 cups chicken broth
  • 1 1/2 cups mixed peas & carrots, thawed if frozen


To make the rosemary biscuits, preheat oven to 350 degrees F. Lightly spray and flour a baking sheet. Combine all dry ingredients in a bowl. Cube the butter and cut through the dry ingredients with a fork until crumbly. Use your hands to incorporate the butter into the flour mixture. Add the milk and mix gently until a dough forms. Add either a TB of flour or a TB of milk if dough is too sticky or dry. Lastly, add the chopped rosemary and mix gently. 

Drop golfball sized spoonfuls of dough onto the baking sheet. Bake for 22 minutes or until bottoms of biscuits are golden brown. I suggest putting the biscuits in the oven just as you start to prepare the chowder on the stove.

To make the potato chowder, peel and cut the potato in half (as shown in photos above). Bring a pot of water to a boil. Boil the potato in water, removing one half after 10 minutes, and the other half after 20 minutes. Allow the lesser cooked half to cool slightly, cut into cubes and set aside. Place the well boiled half of potato in a bowl with olive oil, milk, and salt and roughly mash with a potato masher or fork. Set aside.

Cook the chicken as desired. I usually cook a chicken breast on medium/low heat in olive oil for about 4 minutes per side, lightly seasoning each side with salt, pepper, and/or garlic powder. Cut the chicken into cubes.

In a large pot, melt butter on low heat. Add flour and chopped onion, stirring with a spoon. Add 3/4 cup of the reserved potato water from the boiled potato and stir until a thick roux forms. Add chicken broth and black pepper and increase heat to medium/high, stirring frequently, until the mixture begins to boil (about 5 minutes).

Add the mashed potato, cubed chicken, peas & carrots, and slowly add the salt (different chicken broths can be more or less salty so beware of how much salt you add in addition). Simmer on medium/low for 5 more minutes. Lastly, add the cubed potato chunks and gently mix. 

Serve immediately with freshly baked rosemary drop biscuits! I plopped the biscuit right smack into the chowder. You should, too, yessiree Bob.