The Baker Upstairs

10.02.2020

Creamy Chicken and Vegetable Enchiladas

Yum
These creamy chicken and vegetable enchiladas are an easy and delicious dinner the whole family will love!
These creamy chicken and vegetable enchiladas are an easy and delicious dinner the whole family will  love!
The weather around here can't decide if it wants to be fall or summer, so we've had a bunch of really warm days lately and lots of sunshine. It is totally not feeling like October yet! Now that I'm in the last few weeks of my pregnancy and as big as a house, I was really hoping the weather would cool down, but no luck so far. This is the time of year when I need comfort food and cozy sweaters and lounging by the fireplace, not cranking up the air conditioner and wearing shorts all day because it's too hot to wear anything else. Regardless, I'm going to push ahead with making comfort food for dinner, because it's what I'm craving and I need whatever comfort I can get. :)

Chicken enchiladas are one of my family's classic comfort food dishes, and they are one of those meals that is guaranteed to get everyone to clean their plates. I've made a lot of different varieties over the years (these green chili chicken enchiladas and simple chicken enchiladas are perennial favorites) and I love that they are adaptable to whatever I have on hand. I had some fresh sweet corn and garden zucchini in the fridge this week and decided there was no better way to use them than in these delicious enchiladas! I usually prefer corn tortillas for enchiladas, but I just happened to have some uncooked flour tortillas in the fridge as well, so I used them. I ended up rolling them burrito style because they were so big, but if you are using smaller tortillas, enchilada style will work fine. 
These creamy chicken and vegetable enchiladas are an easy and delicious dinner the whole family will  love!
These enchiladas have such an awesome combination of flavors, and they're really simple to make, too!
Creamy Chicken and Vegetable Enchiladas

2 teaspoons olive oil or vegetable oil
1/2 medium onion, chopped
1 medium zucchini, diced (about 2 cups)
2 cups corn (frozen or cut from the cob)
2 cups chopped cooked chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
4 ounces (1/2 block) cream cheese
2 cups shredded cheddar cheese
8 soft taco sized flour tortillas, warmed
1 can (19 ounces) green enchilada sauce

Preheat the oven to 375. Heat the oil in a large skillet over medium heat. Add the onion, zucchini, corn, and salt, and cook until the vegetables are tender. Add the chicken to the skillet and cook until heated through. Add the cumin, chili powder, and garlic powder, and stir to combine. Remove from heat and stir in the cream cheese until it is completely melted and no lumps remain. Let cool 10 minutes.

To assemble the tortillas, pour 1/2 cup of enchilada sauce into the bottom of a 9 x 13 baking dish. Spoon about 1/2 cup of filling into the center of each tortilla, then sprinkle with a little cheese. Roll up the tortillas and place seam side down in the prepared baking dish. When all of the enchiladas have been rolled, pour the remaining enchilada sauce over the top, spreading evenly, and sprinkle the remaining cheese on top. Bake 25-30 minutes, until the cheese is melted and the sauce is bubbling. Serve warm with sour cream on top.
These creamy chicken and vegetable enchiladas are an easy and delicious dinner the whole family will  love!

9.24.2020

Cheesy Zucchini Quiche

Yum
This cheesy zucchini quiche is so delicious and perfect for breakfast, brunch, or a light dinner!
This cheesy zucchini quiche is so delicious and perfect for breakfast, brunch, or a light dinner!
I mentioned in my last post that our garden is still producing a bounty of tomatoes and zucchini for us, and I'm excited to share two more delicious zucchini recipes with you this week. This cheesy zucchini quiche is so easy to make, and my whole family loved it! We love quiche in general (check out this spinach and bacon quiche or this broccoli cheese quiche for some of our other favorites), but I had never tried zucchini in it. It turns out that zucchini is super versatile and works in just about anything! With some homemade pie crust and a hefty serving of cheese, it made for a totally delicious meal. 

I used mozzarella cheese because I had a bunch of it already on hand that I had shredded for pizza night earlier in the week, but I really think this quiche would work with whatever cheese you like. Cheddar is always a good choice, but I also think gruyere, blue cheese, or even parmesan cheese would be good. If you use a sharper or more flavorful cheese, I would suggest adding a little less (maybe around one cup instead of two cups) so the flavor isn't overpowering. 
This cheesy zucchini quiche is so delicious and perfect for breakfast, brunch, or a light dinner!
You don't necessarily have to make your own pie crust for this recipe, but it's so easy and quick to make that I think it's totally worth it! It tastes way better than store-bought pie crust, and really doesn't take very much more time. I used half of this recipe and it worked great! As far as a baking dish, I love using my quiche pan, but a pie pan will also work well. I've done both, and this amount of filling works well for both. You definitely need to give this quiche a try!
Cheesy Zucchini Quiche

1 pie crust (make your own with this recipe)
8 eggs
1/2 cup half and half
2 tablespoons flour
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, shredded (about 2 cups)
2 cups shredded mozzarella cheese

Preheat the oven to 375. Press the pie crust into a pie dish or quiche pan, shaping it as you like. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine, then whisk in the shredded zucchini. Sprinkle half of the mozzarella cheese on the pie crust, then pour the egg mixture over the top. Sprinkle the remaining mozzarella cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently.
This cheesy zucchini quiche is so delicious and perfect for breakfast, brunch, or a light dinner!

9.21.2020

Plum Crumb Bars

Yum
These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!
These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!
I have to say that this is probably my favorite time of year, food-wise. The produce is abundant and gorgeous, it's cool enough to make soup regularly for dinner (not that I ever let the temperature stop me from enjoying soup!), and the farmers markets are bursting with goodness. Our garden is still producing an abundance of tomatoes and zucchini, and we've got plans to visit a local apple orchard this week for some apple picking and apple cider slushies and doughnuts. Yum! 

One of our friends had an abundance of plums on his trees this year, and was generous enough to gift us two huge shopping bags full of fresh plums. My mom had plum trees when I was growing up, and I've always loved just eating them plain, but with so many plums on hand I decided I needed to come up with some fun recipes for them. First up, these sweet and buttery plum crumb bars!
These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!
I didn't exactly re-invent the wheel with these bars; they're actually made from the same base recipe as my strawberry crumb bars. The plums are really delicious in the recipe, though, and it's the perfect way to showcase that sweet plum flavor! I added a hint of cinnamon to the filling, and the flavors blend really nicely together. The crust on these bars is super delicious, and I love how crumbly and buttery they are. Miraculously, they hold together really well and don't get soggy, even with all of the fresh fruit, so they're perfect for taking to a potluck (if those ever happen again someday in the future) or bringing along to a picnic. They are so good!
These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!
Plum Crumb Bars

for the crust:
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, grated
1 egg, beaten

for the filling:
4 cups fresh plums, pitted and chopped
3/4 cup sugar
1/2 teaspoon cinnamon
4 teaspoons corn starch

Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dry dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the plums with the sugar, cinnamon, and corn starch, then spread the plum mixture on top of the dough in the pan. Crumble the remaining dough evenly over the plum layer. Bake 45-50 minutes, or until lightly browned. Let cool completely before slicing and serving.
These easy and delicious plum crumb bars are the perfect way to showcase that sweet summer fruit!