I've had a great summer though, and spent lots of time with the ones I love! I've cooked some great new recipes and I'm excited to share :-)
We've been on a staycation for the past 7 days, and it has been so refreshing as well as fun! I love spending time with my husband and I am grateful for the memories we have made.
We have done lots of store browsing, some shopping, had some dates and we went to the zoo yesterday!
The weather was beautiful, and I loved seeing all the animals. My favorite being the gorillas. I could watch them all day. Each one, with a different personality, always reminding me of someone I know. Such as this guy.
That is exactly how my husband falls asleep on the couch. This guy was lazy.
My only complaint for this week, that as always it's going by way too fast!
I will leave with a new recipe, I've been loving me some mexican flavors lately so I hope you enjoy!!
Enchilada Pasta Casserole
2 tbsp olive oil
1 lb ground beef or turkey
1 medium onion, diced
1 red bell pepper, diced
2 tsp minced garlic
1 tsp chili powder
1/2 tsp cumin
1/2 tsp cayenne pepper
5 oz cream cheese
1 jar (12 oz) red enchilada sauce
1 cup shredded cheddar cheese
2 cups shredded pepper jack cheese
1/2 cup sour cream
1 cup frozen corn, thawed
1 small can diced green chiles
12 oz wide egg noodles
salt & pepper to taste
Cook egg noodles to package directions. Heat olive oil in a large saute pan, saute onion and red pepper until soft. Add minced garlic and saute until fragrant for 1-2 minutes. Add ground beef and cook until meat is browned. Season with chili powder, cumin, cayenne, salt & pepper to your liking. Next, add cream cheese to your beef mixture and allow to melt, stirring to combine. Meanwhile, in a bowl mix enchilada sauce, sour cream, corn, green chiles, 1/2 cup cheddar cheese and 1 cup pepper jack cheese. Then mix the beef mixture, egg noodles and enchilada sauce mixture together and place in a baking dish. Top with remaining cheese and broil in the oven until cheese is melt and slightly browned.