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June 25, 2011

aaaand i’m back. i had a great week spending time with my good friend, shire, who was in town for an asl interpreter conference at northeastern. she also owns her own videography business, is the craftiest person i know and is renovating her house with her husband, dave, so i’m crossing my fingers that she’ll share some of this amazingness as a guest blogger very soon. no pressure, shire.

we had grand plans for some diy projects while she was in town, but for two people with a lot of ideas, there never seems to be enough time. despite the rainy week, we packed quite a bit of fun into her boston trip. though we took it easy sunday evening after her arrival, we started things off with a walk to the grocery store and whipped up our first recipe. during a trip home to vermont earlier this summer, my mom made a fruit salsa and we figured it would be the perfect evening snack after a late lunch. we weren’t disappointed.


there are quite a few recipes floating around out there, but frankly, you don’t need one. we diced a small can of mandarin oranges, a mango and half a container of fresh strawberries, then added half a can of crushed pineapple (drained), a couple squeezes of lime juice and a little bit of sugar, to taste. you can also be an over-achiever and make baked pita chips with cinnamon… or you can buy a bag of multigrain tostitos and call it a day. obviously, we voted for the latter. it was delicious and even better the second day when all of the juices had combined. i have a feeling i’ll be making numerous trips to haymarket and buying up some cheap fruit this summer now that i’ve discovered this easy, fruity, summery dish.

on monday, after a rather humid and exhausting zumba class, we returned to the apartment, starving and ready for some more mexican-style fare. we had boiled two chicken breasts prior to zumba, which shire shredded into pulled chicken. she added a few teaspoons of chili powder, to taste, as well as a can of black beans (drained), a can of corn (drained), some leftover mexican rice that happened to be in the fridge, shredded mexican cheese and about 1/3 of a jar of salsa. we spooned the mixture into tortillas, rolled them and lined them up in a baking dish as the oven was preheating.


that was topped with more mexican cheese and some salsa.


why not add the extra filling on top?


we baked it in the oven for approximately 20 minutes at 350 degrees… and voila.



for a little extra somethin’ somethin’, i put a couple of tablespoons of frozen lemonade concentrate in the blender with a handful of frozen raspberries and a bunch of ice cubes to make frozen raspberry lemonade. to cut the sweetness and help the blending process along, i added a bit of water as well. the result: YUM.

needless to say, we were pretty happy with the result. we served the enchiladas with some plain greek yogurt (i sub this for sour cream any chance i get – try it) and extra salsa. we discovered that we probably should have cooked the enchilada dish a little longer (or made the enchiladas each a little smaller to help them cook through) and that mexican rice was key. it will definitely be on my short list to make again, with a few tweaks.

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