Monthly Archives: February 2012

Crock-Pot Chicken Enchiladas

On days when Melissa and I don’t get home until late we usually both graze through the kitchen. We decided to search for a few good crock-pot dishes in order to have food ready for us on late dinner nights. We found a chicken enchilada recipe and then completely changed it to give the flavors we loved. If we had a jalapeno on hand we probably would’ve thrown that in too. I recommend eating it on Trader Joe’s Habanero Lime Flour Tortillas or Pepper Jack Tostitos (as nachos).

Crock-Pot Chicken Enchiladas
Serves 6

1 cup of corn
3/4 cup of water
3 large chicken breasts
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cumin
2 cups of enchilada sauce
1/2 large red onion
3 diced roma tomatoes
1/2 cup low-fat cream cheese
1 cup of shredded cheddar cheese

1. Combine all ingredients in a crock-pot (except for the cheddar cheese). 
2. Cook on low for 9 hours.
3. Remove chicken and shred with a fork.
4. Add shredded chicken and cheddar cheese into crock-pot and stir. 
5. Serve with tortilla shells or Tostitos. 

The best part about this delicious dinner – it was ready when we came home!

Hot & Made Easily!



Filed under Mexican

A Piece of Wine History

This weekend Lizzie and I attended Sips and Sliders, one of the weekend events at Boordy Vineyards. What we thought would be a small event for an older crowd was actually a very lively crowd of families, couples, and groups of girls. Broody Vineyards is one of the first Maryland wineries, located just outside of Baltimore. The vineyard grows 40 acres of grapes and produces several types of wines, including a few sweet fruity ones (which I don’t like, but Lizzie loves). We both tried about 5 different wines, settled on buying 2 bottles ($12 each) and sat down to have a glass. Then we went on a tour of the Boordy Vineyard facilities. They tour guide led us through the entire wine making process from planting the seedlings to pouring the glass.

Our fabulous tour guide!

She also told us about the rich history of Boordy Vineyards. Although I have lived in Maryland most of my life I have never heard about the wine history of the area or any local wineries/vineyards.  I learned that the vineyard was started in the 1940’s by the Wagners, a couple who were passionate about wine (despite Prohibition).

The Wagners traveled to France to learn about different grape varieties and wine making techniques. While in France they met Jean-Louis Vidal and took clippings of his Vidal vines (originator of Vidal Blanc). Upon their return home, the Wagners planted their seedlings and were essential in their distribution throughout the country. Vidal Blanc is my favorite type of white wine. It was very cool to learn that thanks to the Wagners distribution of the Vidal vines this grape has flourished throughout the United States. (

At the end of the tour, she took us to the Wine Library, which houses a bottle of every wine ever produced at the vineyard.

My kind of library!

In the Wine Library there is a small stone statue of Saint Vincent, the original patron saint of Vineyards.

Saint Vincent statue

I highly recommend a visit!

History & Maryland


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Filed under Wine, Wineries

Spinach Pie

 Like Popeye, I love spinach. Although, I prefer fresh spinach salads or cheesy spinach omelets and I detest canned spinach. I tried to make a healthier version  (New Year’s Resolution #1) of one of my favorite appetizers – Spanakopita. How so?

  1. I prepared this dish with fresh spinach (and arugula when I ran out of spinach) instead of frozen/canned because it has more nutrients.
  2. I used Trader Joe’s Fat Free Feta Cheese which tastes just as delicious!
  3. I substituted a low fat goat cheese (possibly also from Trader Joe’s) for ricotta cheese (ok, well that was mainly because I didn’t have ricotta cheese at home).
  4. Using my olive oil sprayer, I was able to cut down on the amount of olive oil, and spritzed inbetween every other layer of phyllo dough instead of spraying each layer.

Spinach Pie

Yield 4-6 servings

3 tablespoons of olive oil
¼ large onion, diced
2 cloves of garlic, minced
12 ounces of fresh spinach
4 ouces of fresh arugula
¼ cup parsley
1 tsp of pepper
1 egg
1 cup feta cheese
½ cup goat cheese (crumbled)
8 sheets of phyllo dough

    1. Prepare a 9×9 pan (spray with olive oil) and preheat oven to 350° F.
    2. Heat olive oil in a large skillet.
    3. Sautee onion and garlic until lightly browned.
    4. Reduce to low heat and slowly add in spinach and arugula mixing until condensed and wilted.
    5. In a large bowl combine parsley, pepper, egg, and cheeses.
    6. Mix spinach and arugula into cheese mixture.
    7. Unroll phyllo dough (be careful not to break it). Line the bottom of the pan with 2 sheets of phyllo dough.
    8. Lightly spray with olive oil and layer 2 more sheets of phyllo dough on top.
    9. Spread spinach and cheese mixture evenly over phyllo dough.
    10. Cover spinach and cheese mixture with 2 sheets of phyllo dough.
    11. Lightly spray with olive oil and layer 2 more sheets of phyllo dough on top.
    12. Run fingers around the edge of the pan tucking phyllo dough around the spinach, sealing the dough. 
    13. Bake for 30 minutes at 350° F.

Healthier & Many Substitutions!

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Filed under American