Beef, Zucchini and Spinach Enchiladas

Is there really a more beautiful sight?

I am so obsessed with this recipe and I hope you will be, too! These are Beef, Zucchini and Spinach Enchiladas, and they are equal parts creamy, cheesy, spicy and dreamy.

Every now and then (read: fairly often) I get these random dinner cravings that will haunt me for days and days until finally I am speeding down to the grocery store to whip it up for dinner. This week, that craving was enchiladas! Who would have thought in the second week of May, when the sun is supposed to shining and spring fever is supposed to be upon us, I'd be craving this ultimate comfort food?!

Well, here in Boston the weather has been every bit as confusing. Warm and sunny in the morning, gray and cool in the evenings. To deal with this, I decided to load up my rich and wonderful enchiladas with one of spring's best vegetable bounties - zucchini!

When I make enchiladas at home, there are a few basic components I hardly ever change. First, I like to use whole wheat flour tortillas. There are two reasons for this - first, they have just enough extra girth compared to their white counterparts and are far larger and more pliable than corn tortillas, making them the perfect vessel for chunky, rich, saucy fillings. Second is, when using the taco size, I find that 6 enchiladas perfectly fill up my 9x13 pan. The other thing I always do is make a homemade enchilada sauce, usually a red sauce, that is so so easy it would be foolish to use those canned sauces from the store! Not only does this guarantee that the spice level is up to snuff for my family, but it also means I know exactly what my enchiladas are swimmin' in, and that is such a win-win these days!

As for the creamy and cheesy factor, this particular batch of enchiladas is not lacking in any way. If I may, a bit of cream cheese (*heart eyes emoji*) and sour cream get stirred into our beefy filling (which also happens to be PACKED with vegetables but trust me you could hardly tell). Then to top it all off - grated. pepper. jack. cheese. So much yes! No cheese melts as beautifully as a jack cheese, and the extra kick from the peppers in the cheese balances everything just right.

This makes 3 servings of 2 enchiladas each, that is if you're willing to share. If you snuck a third roll, your secret is safe with me - I know, they are impossible to resist.

Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto

Internet friends!! Hi!!

Wow, it has been over a month since I shared my last recipe with you, which just happened to be this insanely delicious Sweet Chili Chicken Ramen that I am now officially craving again. Things have been a little crazy on the home-front and that's actually because we bought a home! Things moved at the speed of light, and between packing and moving I also took a quick but truly amazing trip to Sedona, AZ with my BFF. All I'm saying is, although I have been cooking and baking and eating and getting adjusted to my new kitchen, blogging took a bit of a back seat...but today, I am back!

It seemed fitting that I come back from my internet silence with this deeelicious recipe. My Creamy Lemon Gnocchi with Asparagus and Crispy Prosciutto is the quintessential meal for these early spring days. Warmer temperatures always have me craving fresh, crunchy vegetables and bright, citrusy flavors. Asparagus is just ah-mazing right now, I love the super thin stalks so much that I'll sometimes just roast off a bunch with a bit of olive oil and plop a drippy egg on top for a simple and satisfying dinner. And who doesn't love a super lemony dinner to brighten up their day??

The thing is, I live in New England. And that means that one day, it can be 75 and sunny and the next it can be a chilly, rainy and raw. So while we may be craving bright and fresh , we also still need a bit of comfort food to warm us up from the inside out. Gnocchi are basically edible pillows. soft and starchy and chewy. They are the perfect candidate to be doused in an herby lemon cream sauce with copious amounts of parmesan cheese. For an extra special, decadent crunch, prosciutto gets baked in the oven until crisp then crumbled all over the top. It's fancy bacon. It's a necessity.

So there you have it. The perfect balance of fresh and decadence. This meal needs to be on your dinner menu ASAP!

Grilled Salmon with Coconut Lime Rice and Mango Pico

Spring has sprung so let's eat our fruits and veggies!

If this dish is not a tropical vacation on a plate, I don't know what is. If you've been craving sandy beaches and warm sunshine, this meal is for you.

Alright. Let me be honest for a minute. You guys SHOULD know that prior to enjoying this meal I had a major fire alarm incident in my apartment. Like...indoor grill pan + 3 room apartment = "WARNING! SMOKE IN MASTER BEDROOM!"

I am very grateful that my fire alarm works, but it is next to impossible to get it to stop even from cooking smoke. I had every window open plus the porch door and was using all of my upper body strength to wave a pillow in an attempt to get the horn to stop beeping. Thank God my landlord is also the best, because she came to my rescue. And then, it was time to eat.

So this Grilled Salmon with Coconut Lime Rice and Mango Pico was actually worth all the trouble. In fact, if you monitor your grill pan carefully, this meal is no trouble at all! Sweet and tangy mango pico is the perfect compliment to a soft coconut jasmine rice and a lightly marinated salmon fillet.

The salmon marinade is simple yet delicious. I combined agave nectar with lime juice and a splash of soy sauce and minced garlic. When the salmon goes on the grill, the agave caramelizes and the lime juice becomes bright and lovely. This is my new go-to salmon preparation (minus the fire alarm...). Dinner for one is served!

Raspberry Seltzer

Could it be...that spring...may have in fact...sprung?

What a lovely weekend it was. Heck, I even went shopping down on Newbury Street this past Saturday in nothing but a sweatshirt and light scarf! The sunshine and light breeze felt amazing, and the sound of birds chirping in the morning really makes my cat go BONKERS.

I'm not saying that we can pack up our coats and call it quits for winter. There has been blistering winds in Boston this week...not quite flip flop weather.

That doesn't mean that we can't get EXCITED about the prospect of spring. Baseball is back, the summer beers are flooding the liquor stores, and it's light out well after 7 pm!

This Raspberry Selter is sweet and refreshing. It is the perfect beverage for a sunny, breezy afternoon on the porch. If you want to put a splash of vodka in a glass of this, I wouldn't stop you. Heck, I would encourage it.

I should be honest and tell you that I am being a copy cat with this beverage. For any of my Boston friends that have been to Flour Bakery, you may know that they offer a very similar beverage. When paired with one of their delicious sandwiches or salads, it makes for a satisfying afternoon. They just opened a new location about 2 minutes from my office. My life is all the better because of it.

A simple syrup is made with water, sugar, and pint of fresh raspberries. Raspberries are soft and sweet, with just the right amount of tart.

All you do is simmer everything together in a small saucepan on the stovetop for about 30 minutes.

Be sure you are stirring frequently to dissolve the sugar and prevent the syrup from burning.

Once the syrup has thickened a bit, remove it from the heat to cool completely. This will thicken the syrup even further, which will make your beverage extra special and extra sweet (just like us!). Strain mixture of seeds and remaining raspberry flesh into a mason jar.

To make this simple yet elegant beverage, fill a glass with ice cubes. Fill halfway with chilled seltzer water, then add lots of the simple syrup. Finish filling the glass with more seltzer and stir to combine.

If seltzer water and bubbles aren't your fancy, perhaps you want to use this syrup to make a raspberry lemonade (I know, now I'm being crazy).

Lemonade....Raspberry Syrup...Lemonade....Viola!

Happy Spring everyone!