What I’ve Got in the Pantry Enchiladas.

You may ask: is this meal healthy, even in a relative sense?

You might ask: is this actual cooking, or did you just throw everything in your pantry together and call it a meal?

In fact, you could ask lots of things.

(The answers, by the way, in respective order: no, sort of, and yes, absolutely.  I don’t feel badly about that.)

Inspired by my very first cookbook…wait for it…the Complete Idiot’s Guide to 20 Minute Meals.  That bad boy has been around so long it’s missing pages and a spine.  But it was a backbone to my college experience, and I’m never getting rid of it.


(Things That Are in My Pantry) Enchiladas

  • 1 15 oz can corn, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • about 4 oz cream cheese
  • about 6 oz shredded cheddar or monterey jack cheese
  • dash of the following spices: cumin, chili powder, taco or adobo seasoning, crushed reds
  • 1 jar salsa, any kind you like – or your own homemade, if you’ve got the ingredients + time
  • olive oil
  • 1/2 onion, sliced thinly
  • 1 poblano pepper, sliced thinly
  • salt & pepper
  • 4-6 large flour tortillas
  • optional/topping: limes, cilantro, green onion, sour cream, hot sauce, more cheese, etc.
  1. Preheat oven to 400 degrees F.  In an oven safe pan, thoroughly mix together the corn, black beans, cream cheese and shredded cheese, spices, and about 2/3 of the jar of salsa.  Bake for about 10 minutes.
  2. In a saute pan, heat some olive oil.  Cook the onion and peppers down, about 5-7 minutes, and season with a little bit of salt and pepper.
  3. Pull the corn mixture from the oven and spread a bit down the middle of a tortilla.  Top with a bit of onions/peppers, then roll it up and put in another oven safe pan.  Repeat, placing the enchiladas in neat, tight little rolls, until the filling is all used up.  Or, use the rest of it to make nachos!  Top with a little bit of cheese and salsa and put back in the oven for another 10 minutes.
  4. Serve with your choice of accoutrement – a squeeze of lime juice as they come out of the oven, a little bit of sour cream, anything your decadent little heart desires.


The Verdict:

No one is winning any Michelin stars for this meal.  BUT this requires very little effort on your part, makes tons of leftovers, and can be tweaked in about 1001 ways to suit what you have in your pantry, so you, too, can eat un-healthfully and without guilt.  It’s pretttttttty tasty, to boot.


Happy Thanksgiving!

Thanksgiving is my second favorite holiday (right behind Christmas).  It’s a holiday to celebrate all of the things I like: New England (where I’m from!), cooking, eating, spending time with my family, and not spending lots of money (well, except for on flights home).  To make things even better, it’s also evolved into a day for 5k runs and football, two more things I like.

This year, we are spending Thanksgiving in Pennsylvania, with the Husband’s family.  The Husband comes from a much larger family than I do, and Thanksgiving is a huge, family-oriented affair – 20 plus people.  His aunt S puts almost the entire thing together.  It’s seriously incredible – I have absolutely NO idea how she does it.

I am bringing our go-to pumpkin pie, and the Husband, a large case of Yuengling (Obvi.  His family is from Pennsylvania, after all.)  But in honor of Aunt S and her incredible Thanksgiving prowess, I’m posting one of my absolute favorite dishes from her table.  Next week, back to our regularly scheduled (planning and) programming!

Aunt S’s Corn Casserole

  • 1 can corn, drained
  • 1 can creamed corn
  • 2 slightly beaten eggs
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 1 package Jiffy corn muffin mix
  • 1 cup cheddar cheese, shredded
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together all of the ingredients, except for the cheddar.
  3. Pour into an ungreased 9×13 pan.
  4. Bake for 15 minutes.  After that, pull the casserole out, spread the cheese on top and bake for an additional 20 minutes.
  5. Serve hot, warm, cold…it doesn’t matter.  It’s delicious.
corn casserole: creamy & cheesy
corn casserole: creamy & cheesy

The Verdict:

I think about this corn casserole all year.  It’s that good.  And while absolutely nothing about this dish is healthy, that’s what January resolutions are for, no?

PS: Would love to hear from others about favorite dishes you spend all year thinking about…

PPS: Any thoughts or comments on the new design welcome.  I am a bit late to the blogging world, and slowly figuring it all out.  This attempt to clean up the blog and make it feel a bit more personable is a first step!