Cinco de Mayo was fast approaching and the hubby asked for enchiladas. Since he rarely asks for something I said sure. I started to scour the internet trying to find the perfect chicken enchilada recipe that would be a good fit for our family. I try not to make separate meals for my daughter so the spice and heat has to be just right or adaptable. Then, my husband asks for beef enchiladas instead. OK, easy enough. I can do that without a recipe! I’ve found a few recipes since that I am going to try out, but these enchiladas were tasty and quick enough to make on a weeknight. The addition of homemade tortillas and enchilada sauce really gave the dish freshness, rather than a quick meal from a box with sauce packets included!

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Easy Beef Enchiladas

Ingredients

• 12 flour tortillas 
• 8 oz Enchilada Sauce
• 1 medium yellow onion, chopped
• 1 lb ground beef
• 3 cups Cheddar Jack cheese
• handful of cilantro, chopped
• green onions, sliced
• salt and pepper to taste

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Pre-heat oven to 350 F.

Brown beef on medium-high heat. Add salt and pepper to taste. Add onion and cook until softened.

Pour 4 oz of enchilada sauce on the bottom of a 9×13 glass casserole dish.

To assemble enchilada, lay out the flour tortilla and put about 1/4 cup of beef down the middle. Add a few tablespoons of cheese on top. Roll the tortilla and place in the baking dish seam side down. Continue until you have finished using all of the meat and tortillas.

Pour the remaining enchilada sauce on top of the tortillas. Then, sprinkle the remaining cheese on top. Cook for about 20 minutes, or until the sauce is bubbling and the cheese is a golden brown. Garnish with green onions and cilantro. Serve with sour cream if desired.

Source: The Way to His Heart

Earlier this week we celebrated one million hits here at The Way to His Heart. This excites me to no end. It means that my hope years ago that someone may read my blog has blossomed into the reality that many read my blog! I have all of you to thank for this milestone. My hope is that you will all stick around for many more milestones along the way. Your comments and emails really make this enjoyable for me. I love to cook, bake, and photograph but the blogging aspect is driven by all of you. I love hearing stories of picky eating husbands, boyfriends, girlfriends, and children. I love hearing stories of small victories as you’ve gotten them to eat. I enjoy hearing about new-found confidence in the kitchen and as a mother, I absolutely get thrilled when I hear that your child eats something that I’ve posted. We all know how difficult that is!

Food is a huge part of our lives. It fuels us and allows us to take a moment and enjoy. Whether it’s a quiet breakfast by yourself, placing a nice dinner in front of your family, or taking a moment at the end of the day and enjoying a sweet treat, it plays a major role in our lives. That means that you are taking extra moments out to read about what I’m making and serving my family and hopefully trying it yourselves.

To celebrate reaching one million hits and good, healthy food Newman’s Own Organics has sent me a very large package to share with my readers. We’re talking lots of food here folks. Three lucky readers are going to get a lovely package in the mail containing Newman O’s, Newman’s Own Organics Mints, Newman’s Own Chocolate Cups, Licorice Twists, and Family Recipe Cookies. My family has been snacking on our own batch and love these items. Until the package I didn’t even know that they had their own organic raisins and berries. Look forward to some new recipes including those soon! Newman’s Own Organics were even nice enough to send some treats to our furry family members!

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I’m always looking for great, healthy snacks for our family. When I saw this in the recent copy of Kiwi magazine I knew it would work well. My daughter used to love all vegetables when she was a baby, especially squash. Now, not so much. This is a great way to get the kiddos to eat their vegetables! I used slightly less onion in our muffins since they were geared to a two-year old. These are very similar to a potato pancake, except you are using zucchini instead of potato.

Summer Zucchini Bites

Ingredients

• 1 Tbsp butter, for greasing pans
• 2 large eggs
• 2 cups grated zucchini (1 medium to large zucchini)
• 1/2 yellow onion, finely chopped
• 1/2 cup coarsely grated cheddar cheese (2 ounces)
• 1/2 cup plain breadcrumbs
• 1/2 cup finely chopped fresh parsley
• 1/2 tsp kosher salt
• Pinch of freshly ground pepper

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Pre-heat oven to 400 F. Coat mini-muffin pan with butter.

In a large bowl, lightly beat the eggs with a whisk. Add the zucchini, onion, cheese, breadcrumbs, parsley, salt, and pepper and fold mixture together using a rubber spatula or wooden spoon. The batter will be sticky and a little loose.

With your hands or a melon baller, fill each muffin cup just to the top, using about 1 tablespoon of the mixture.

Bake the bites for 15 to 18 minutes, or until the tops are browned and set. The centers of the bites should no longer jiggle when the pan is shaken. Allow the bites to cool in the pan for about 10 minutes, then carefully transfer the bites to a wire rack to cool completely.

Makes 24 bites.

Source: The Naptime Chef: Fitting Great Food into Family Life

If you like what you see, please vote for me on Circle of Moms Top 25 Foodie Moms!

I’ve been looking for new ways to use up the giant lemons my mother-in-law brought up from Florida and happened upon this recipe. It was perfect since I had every ingredient already. It was a nice night out so I decided to get something marinating and didn’t feel like making a run to the store.

The capers add a much needed change of pace to the typical grilled chicken recipe, but make sure not to add additional salt since they are pretty salty already! Even with the strong flavors, it wasn’t overpowering and was well received. It’s definitely going into the Summer grilling rotation!

Grilled Chicken with Lemon, Capers, and Oregano

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 Tbsp freshly squeezed lemon juice
• 1 tsp dried oregano, crushed
• 1 tsp garlic, minced
• 1/2 Tbsp caper juice
• 2 Tbsp capers, finely chopped
• fresh ground black pepper to taste

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In a small bowl, mix together olive oil, lemon juice, oregano, garlic, caper juice, chopped capers, and black pepper.

Place chicken in a large Ziploc bag and pour the marinade over. Let the chicken marinate in the refrigerator for a minimum of two hours, but preferably for 4 to 6 hours or longer. I made small slices on the top of each breast to allow the marinade to penetrate better.

Preheat your grill to medium-high. You should only be able to hold your hand over the grill for a few seconds. Grill the chicken top side down first, rotating after 4 to 5 minutes. Cook until the chicken is well browned on both sides and firm, about 15 minutes.

Source: Kalyn’s Kitchen