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I’ve mentioned this already, but I recently decided to change up my Pinterest boards. I had one main board I was pinning all of the fantastic food posts I had seen. I decided to break the boards out into smaller, more specific boards, because when I actually did want to find something I had pinned, I couldn’t find it. This is because I have a little pinning addiction, and had almost 3000 food pins. (Yikes!!)

And having some OCD tendencies like I do, I can’t just leave a board – full of pins – just sitting there. So I have been going through, little by little, and editing each of those pins into the right boards. It’s been slow going, but I’ve actually been having fun with it, because I’m discovering things that I pinned months ago that I had forgotten about.

So needless to say, I’ve been cooking up a storm lately. And I’ve been super inspired by everything I see out there. Seriously – there are some uber creative bloggers out there.

Many of the recipes that I’ve been re-seeing have stuck in my head. I saw a Moroccan tagine recipe on Vintage Mixer that I had pinned, and after seeing it again this second time, I just couldn’t stop thinking about it. So when I ran across a recipe with similar flavors in an old Cooking Light issue, I knew that it was fate and that I had to make it.

This isn’t a typical meal that I would choose, but I’m glad that I stepped a little bit out of my comfort zone to try this. I loved the savory and sweet combination, and I’m always a sucker for chicken thighs. This is totally something that I’d make and eat again – in fact, I’d probably look forward to it. And the fact that it’s pretty healthy is a bonus, as well!
 

 
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I only moved about 45 minutes away from our last house. But honestly – sometimes it feels like I’m in a whole new place. 45 minutes away means you have to find new doctors, new pediatricians, new dentists. You have to get a new library card. You have to find new “best” roads to drive on and quickest ways to get places. And you have to get used to new stores.

I had things pretty well figured out where I lived before. If there was a certain ingredient that was a little harder to come by, I usually knew the one place to go to find it. I knew what ingredients to buy where, and what to leave off of my menu plan if I didn’t want to go to a certain store, or to multiple stores. But now that has all changed!! I had this meal on my menu plan. I bought all of the ingredients, but couldn’t find any gnocchi. I guess I really wanted to make this recipe, because I even considered making my own, (something that I’ve never done, although it is on my list of things I want to try very soon.) Luckily, I found some gnocchi, after a little bit of searching, and was able to try this recipe.

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And all of the searching was worth it. This meal may not look like much, but this was de-lic-ious. I actually even liked it more than I thought I would. And my husband was head over heels for it. In fact, while we almost always have leftovers, there wasn’t a bit left over after dinner. And this is so packed with veggies and goodness that you can feel pretty good while eating it, too!
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I am here with another delicious recipe inspired by the wonderful 2012 Flavor Forecast from McCormick. (If you missed the first time I talked about this, check it out – along with a recipe for delicious Coconut Ginger Muffins – here). I am really loving all of these trends and flavor combinations from McCormick.
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I’m so sorry, but I totally had to go here.  You would think that by now, I’d be tired of the whole buffalo chicken thing.  But obviously, I’m obsessed.  (If you missed it, I even compiled a list of 51 different buffalo chicken inspired recipes from around the web.)  And I’m not even going to pretend that this will be the last buffalo chicken recipe that I will post, because I’ll probably think up something else tomorrow that I just have to make.  So consider yourself warned.
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Since I’ve been living at my parent’s house, with a limited pantry, I think my cooking habits have really changed a lot these past couple months. I haven’t had my pantry full of lots of ingredients, and I’ve really only been cooking for myself and Abbi. (Which means I’m mostly cooking for myself, since Abbi has been on a bit of an eating strike lately, unless it’s peanut butter sandwiches, string cheese, or chocolate…) Before, I’d have a whole meal plan, and mostly stick with it. If I didn’t feel like cooking one night, we would survive on leftovers. But these last couple of months, I have found myself, more than once, faced with dinner time and no plan at all. Honestly, I’m surprised at how well I’ve adapted. I have been able to make quite a few meals on the fly, no grocery store trip required.
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I can’t believe it, but this will be my last recipe for 2011.  Where has the time gone??  A college friend texted me over a picture she found of us, and we both looked so young.  I about died when she said it was from 14 years ago.  It seriously feels like it was only a few years ago – not 14!  So yeah, time flies.  Especially when you are having fun!!

I have some changes coming to the blog in the new year, but we’ll talk about those on Monday.  And typically, I would be doing this month’s Cookbook of the Month review today, but I’m being lazy and I’m going to save that until Monday, too.  Besides – these enchiladas need a whole post dedicated to them.  Oh yes, they do!

I’ve made plenty of enchiladas in my day.  In fact, they are probably my go-to meal.  As dependent I am on recipes, enchiladas are one of those things that I feel like I can just throw together, no recipe needed.  But these babies here – this is a recipe I will be saving.  First of all, they are a little unique.  Zucchini in enchiladas?  I know it sounds a bit strange, but it totally works here.  And this sauce is amazing.  If you don’t make anything else, at least make the sauce.  It’s delicious and will have you licking the bowl.

The original recipe for these enchiladas actually made 8 chicken enchiladas, and 8 black bean and zucchini enchiladas.  I wanted it all, so I cut the recipe back a bit and combined it all.  But these would be SO easy to make vegetarian.  Just leave the chicken out and make sure you use vegetable stock.  But I loved combining it all.  The only thing I would have changed would have been to add more black beans, so the recipe below has what I wish I would have added.  But seriously – besides that, which is easily fixed – I wouldn’t change a thing.

If you are an enchilada lover, these are some that you want to add to the top of your list!

Recipe Rating: 9.5 out of 10

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