Shrimp Enchiladas

I decided today to take a break from vegetarian dishes and make something 

different.

Seafood it is!

I'm so glad I found this recipe.

I had to make sure that its still packed with protein and still has a lot of veggies to it.

I highly recommend this recipe.

Let me know what you guys think.

SHRIMP ENCHILADAS

Homemade CREAMY POBLANO SAUCE: 

• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1 ½ cups low sodium chicken broth
• 1 large poblano, minced (reserve 2 tablespoons)
• ¾ cup sour cream
• ½ teaspoon garlic powder
• salt and pepper
• 2 cups monterey or pepper jack cheese (divided)*
• 3 tablespoons cilantro, chopped

ENCHILADA STUFFING:

• 1 lb. shrimp, peeled and deveined
• 2 tablespoons oil
• ½ cup white onions, diced
• 4 teaspoons minced garlic
• 1 ½ cups shredded (matchstick) carrots
• 3 cups packed fresh baby spinach
• a couple dashes of hot sauce*
• 12 flour or whole wheat tortillas

DIRECTIONS:

1. CREAMY POBLANO SAUCE: Melt the butter in a large saucepan over medium heat. Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown. Gradually whisk in the chicken broth and cook. You want to whisk continuously so you don’t have any lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer and allow the sauce to thicken for another 2-3 minutes. Adjust seasonings to taste and stir in 1 cup of cheese, When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
2. ENCHILADA STUFFING: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoons of oil over medium high heat. Add the shrimp and allow them to cook about 1 minutes per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of oil to the pan and cook the onions for 1-2 minutes or until they just being to turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce.Allow the spinach to just barely begin to wilt and remove from stove. Chop the shrimp and add them to the spinach mixture, stir to combine.
3. ASSEMBLY: Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down on the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.

Enjoy!

I hope you are having a good week.

Ciao!

Basic Hummus

Our vegetarian diet hasn't been perfect.

But, I can say that I've been sticking to it especially during the week.

Last week I finally got to make Hummus!

I can't believe how easy it is.

This recipe that I tried is the basic one.

There's so many recipes that I would love to try next time but I figured I better

try the basic one first.

This was so delicious.

So good with Pita and you can serve it with veggies, sandwich spread or anything you desire!

Homemade Hummus

Ingredients:

• 2 (15 ounce) cans chickpeas
• 2 large garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 cup water or more until desired consistency
• salt and pepper to taste
• 1-2 tbsp olive oil
• chili flakes for garnish

Directions:

• Place chickpeas in a blender or food processor with garlic, lemon juice, cumin, paprika and water. Blend or puree until very smooth, adding more water as needed to thin out to desired consistency. Season with salt and pepper and add 1-2 tbsp olive oil to help achieve a super creamy texture.
• Serve with pitas, crackers, veggies or sandwiches. 
• Enjoy!

xo

-Jen

Somewhere on your journey..

"Somewhere on your journey, 
  don't forget to turn around 
      and enjoy the view." 

"

Vegetarian Buffalo Cauliflower Tacos

Hello everyone!

How is your week so far?

Favorite Vegetarian meal of the week is this amazing Tacos.

I usually don't eat spicy and to be honest when you try going vegan/vegetarian

flavors are really important so having something spicy sometimes is a good change.

This was so delicious.

I highly recommend!

Vegetarian Buffalo Cauliflower Tacos

Ingredients:

For the Buffalo Cauliflower:

• 1 Head Cauliflower
• 3/4 Cup Flour
• 3/4 Cup Milk
• 1 Tsp Paprika
• 2 Tsp Garlic Powder
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Cup Buffalo Sauce
• 2 Tbsp Vegetable oil
• 2 Tbsp Honey

For the Tacos:

• Taco sized Tortillas
• Mixed salad or Romaine lettuce
• Avocado, chopped
• Ranch or Vegan Ranch
• Cilantro or green onions

Instructions:

• Preheat Oven to 450F (230C)
• Break the head of the cauliflower into florets
• In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper and milk. Stir until well combined.
• Add cauliflower florets to the batter making sure each piece is evenly coated
• Transfer to a baking sheet and bake for 20 minutes. Flipping halfway.
• In a small mixing bowl, Mix Buffalo sauce, vegetable oil, honey and stir until evenly combined.
• Brush the hot sauce mixture on cauliflower and bake for additional 20 minutes. 
• Broil for 2 minutes if you want it crispier (Optional)
• To assemble tacos, Load each tortilla with romaine, avocado, cauliflower,ranch, drizzle more hot sauce (if desired) , green onions.

This turned out really good.

The cauliflower was so good especially when its a little crispy. 

Let me know what you guys think!!

xo

Airforce Ball 2017

I have been wanting to go to an Airforce ball for a long time.

Especially here in Italy!

It's one of the pictures that I've seen before I got here that I just never thought

I would ever get to experience.

Dreams do come true...

That's been happening a lot since we got here and I'm so grateful!

The location of the ball was in Castel Brando.

We were late so it was dark already when we got there but I want to go 

at least one time to just enjoy the castle.

I've been dreaming to wear a dress like this and that came true that night.

It fits like it was meant for me. 

Definitely felt like a princess wearing it.

We didn't make it to the cocktail hour so we made it there just in time for dinner and the program.

Good thing we had time for selfies!

The dinner was amazing of course.

Salad, Risotto, Ravioli, Chicken and potatoes for main dish and dessert.

I didn't know what's the name of it but its made like tiramisu. 

Delicious!

..And of course, lots of wine!

Pictures with friends.

...And lots more!

After the dinner there was a place downstairs that there's DJ and dancing.

We did that, so much fun!

 So grateful I get to experience this. 

..And grateful to experience it amazing people.

..And of course, My love. 

Ciao,Ciao.

Don't save anything..

"Don't save anything 

   for a special occasion 

Being alive is the special 

        occasion."

Lago di Santa do Croce

One week left until it's officially fall.

It's been definitely an awesome Summer. 

I wish I can enjoy more outdoor activity but I guess this is how it is 

in Italy.

Rainy.. It has been raining for 2 weeks straight. 

Hit and miss, Weather app is not even reliable anymore.

But, last Saturday I decided to just go ahead and explore even though the

weather app says its going to rain.

We went to Lago di Santa Croce.

It's 36 minutes away from where we live. 

...And it's gorgeous!

We went really early and there was not much people there. 

There were some tourist but they left right after we got there.

Cloudy of course but, It actually made it more beautiful.

There was a lot of boats on the lake and it was pretty.

It's been 1 week already since school started and I'm grateful to have 

quality time like these. 

I absolutely recommend this lake.

Stop by if you are close!

Ciao, Ciao!

Baked Banana and Oatmeal Cups

Hello everyone!!

Are you guys ready for the weekend?

Happy September by the way.

Wishing you an amazing month!

Before the weekend starts.

I want to share you guys the recipe of this awesome, delicious, super healthy muffins

that I made!

So So good. 

I didn't add any milk or butter to this!

Made mainly with oatmeal and banana, so good for you!

I highly recommend this, so good for breakfast. 

Let me know what you guys think.

Baked Banana and Oatmeal Cups

Ingredients 

3 cups rolled oats or old fashioned oats 

½ teaspoon ground cinnamon 

⅛ teaspoon ground nutmeg 

1 teaspoon baking powder 

¼ teaspoon salt 

2 large eggs 

¼ cup pure maple syrup 

1 cup mashed banana, 2 bananas 

2 teaspoons pure vanilla extract 

¼ cup melted coconut oil or vegetable oil

1 cup mini chocolate chips 

Cooking spray. 

Instructions 

1. Preheat oven to 350. 

2. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside. 3. Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth. 

4. Slowly whisk in coconut oil/vegetable oil.

5. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened. 6. Slowly stir in the chocolate chips. 

7. Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.

8. Bake for 15-20 minutes or until the tops are slightly brown. 

9. Let cool for 5 minutes. Enjoy with a little pure maple syrup.

Enjoy!

Have a good weekend.