Pumpkin Enchiladas with Green Chili Cheese Sauce

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef And so it begins. The pumpkin madness. It started the moment I said goodbye to summer and let fall in. It was like the floodgates opened and out came all kinds of pumpkin recipes. Pumpkin cookies, pumpkin spiced lattes, pumpkin pie, pumpkin shakes, pumpkin chicken, pumpkin pasta, pumpkin teriyaki???, pumpkin muffins, pumpkin snack mix, pumpkin mayonnaise?? Basically, I was envisioning every recipe known to mankind in pumpkin form. It was starting to get out of control. So I took a break to go to Trader Joe’s. Go figure they had gotten all their pumpkin products in. I took that as a sign that I actually should be making pumpkin everything so I excitedly began brainstorming recipes again. I also proceeded to text my husband a list of every pumpkin item TJ’s had. He was less than enthused, which is just too darn bad because it is about get all pumpkin/psl/apple/fall leaf/flannel errrything up in here. Starting right now, right here with these pumpkin enchiladas. Mr. RC devoured several as these, which I took as a sign that he rethought his earlier misjudgment of the pumpkin situation. Also, they have pumpkin so how can you not devour them??! Let me explain a little better. You see, basically a pumpkin walked into a bowl of white chicken chili then wrapped itself up in a tortilla and then dove headfirst into a pan of the most delicious green chili cheese sauce there ever was. In under 30 minutes. Hello easy weekend dinner….because, you know, you obviously didn’t have enough fall jammed into your flannel covered weekend already…..

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef

Pumpkin Enchiladas with Green Chili Cheese Sauce
Yields 8
Creamy, cheesy pumpkin, white bean and chicken enchiladas smothered in green chili cheese sauce
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the enchiladas
  1. 1 cup shredded chicken (or you can use canned chicken)
  2. 1 cup white kidney beans
  3. 1 1/2 cups pumpkin cubes (I roasted a pumpkin, then cut it up)
  4. 4 ounces of green chills
  5. 1/2 cup green salsa
  6. 1 teaspoon cumin
  7. 1 package cream cheese
  8. Salt, to taste
  9. 8 tortillas
For the sauce
  1. 1 1/2 cup Monterey Jack cheese, shredded
  2. 1 cup green salsa
  3. 4 tablespoons of milk
For topping
  1. Green onion
  2. Cilantro
  3. Green salsa
  4. Sour cream
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9"x13" casserole dish and set aside.
  2. In a large pan, on a burner set at medium heat, begin melting the cream cheese. As it begins to soften add in the remaining filling ingredients. Stir to combine. (This step can also be done in the microwave).
  3. Fill the tortilla shells with about 3/4 cup of filling each. Roll and place in the pan. Set aside.
  4. In a small saucepan set over low heat, combine the cheese, milk, and salsa. Stir constantly until the cheese is melted and the ingredients have combined.
  5. Pour the cheese sauce over the enchiladas, then bake for 20 minutes. If you want the top to get crispy, turn the temperature up to 450 degrees and bake for another 5 minutes.
  6. Allow to cool for a few minutes, before serving topped off with some sour cream, extra salsa, green onions and lots of cilantro.
Notes
  1. For a vegetarian option omit the chicken.
  2. For a gluten free option use corn tortillas.
  3. Butternut squash can be substituted for the pumpkin.
  4. I chose to use Monterey Jack cheese but you could also use cheddar, Colby Jack, or even a smoked gouda.
Runway Chef http://www.runwaychef.com/

 

3×3 Food- Copycat Snacks {Chex Mix Recipe}

3x3 Food - Copycat Snacks {3 recipes for copycat versions of favorite childhood snacks} @runwaychef Snack lovers rejoice! This month, for our 3×3 food post, we decided to tackle copycat versions of childhood favorite snacks and I couldn’t be happier because I love snacks. Like love them. Like a lot. Times a billion. Snacks in the morning, snacks in the afternoon, snacks in bed, snacks with movies, snacks after dinner….basically, it’s snacks all day everyday around here. I grew up in a family of big snackers so I guess you could say the apple doesn’t fall far from the tree. One of my favorite snacks growing up was chex mix. My grandparents always had enough chex cereal on hand to feed the entire nation (my grandfather was a a couponing maniac before couponing was ever a thing) so I’d beg to make chex mix whenever I was there. I didn’t always get my way but when I did it was glorious (minus the pretzel pieces, because let’s be real “the pretzel pieces were the best part” said no one ever). These days, as I do with most things, I rarely follow the traditional chex mix recipe, instead making up versions that include only my favorite things (I’m looking at you bagel chips). This one not only includes homemade bagel chips but it also has my new favorite snack- pasta crackers. Yes, crackers made from pasta. They’re amazing and you’ll want to pop them in your mouth like crack(ers). What this mix doesn’t have is any of the things that no one really likes anyways….you know the things I’m talking about, the pretzels that everyone eats around, the cracker sticks that you only eat after all the bagel chips are gone (which usually happens in .5 seconds because there are all of 2.87 of them in the entire bag), the peanuts that are left at the bottom of the bag, the chex pieces that have no flavoring on them….yeah, none of that in this mix. This mix is just straight up deliciousness and you’ll want to eat it all immediately. But don’t because you’ll want to save room for some of the amazing Ritz Peanut Butter Crackers Luci is serving up on her blog and then, for a sweet treat, finish up with one (or 3) of Grace’s Oatmeal Cream Pies.

Now, we’d love to know- what was your favorite childhood snack?

Chex Mix Recipe via @runwaychef

Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef Chex Mix Recipe via @runwaychef

Chex Mix
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Cook Time
1 hr
Cook Time
1 hr
Bagel Chips
  1. 2 bagels (I used everything bagels)
  2. Olive oil spray
  3. Salt
Pasta Crackers
  1. 2 cups pasta (I used mezzi rigatoni)
  2. Olive oil spray
  3. Salt
  4. Garlic powder
Chex
  1. 8 cups of chex cereal (I used corn)
  2. 6 tablespoons of butter
  3. 3 tablespoons of worchestire sauce
  4. 1 teaspoon of salt
  5. 1 teaspoon of chili powder
  6. 1/2 a teaspoon of garlic powder
  7. 3 cups cheese crackers
  8. 3 cups of corn puffs or popcorn (I used Trader Joe's Sour Cream & Onion Corn Puffs)
Instructions
  1. To make the bagel chips- Preheat the oven to 350 degrees. Slice the bagels into thin slices, then spread them on a baking sheet. Spray with olive oil spray (or brush with olive oil) then sprinkle generously with salt. Bake for 8-10 minutes, or until golden brown. Set aside.
  2. To make the pasta crackers- Bring a medium-size pot of water to a boil. Add in the pasta and cook for only 5 minutes (it is very important that you don't cook them longer). Drain immediately and rinse under cold water. Spread on a baking sheet and spray with olive oil spray. Sprinkle generously with salt and garlic powder and bake for 20-25 minutes, or until the pasta gets brown and crispy and starts to bubble.
  3. To make the cereal- Preheat the oven to 250 degrees. Melt butter in the microwave or in a small pan. Add in the worcestershire sauce and stir to combine. Spread the cereal on a baking sheet and pour on all but 2 tablespoons of the butter mixture. Sprinkle on the seasonings then toss the cereal around so it gets evenly coated. Begin baking the cereal, taking it out every 15 minutes to stir it around. Toss the bagel chips and pasta crackers in the remaining butter mixture, then add those to the cereal mixture for the final 15 minutes of baking. The total baking time should be about 1 hour, or until the cereal is golden brown.
  4. To assemble the mix- in a large bowl or bag toss together the cereal, the pasta crackers, the bagel chips, the cheese crackers and the popcorn. Store in an airtight container for up to a month.
Runway Chef http://www.runwaychef.com/

Coffee Toffee Crunch Sundaes

Coffee Toffee Crunch Sundaes @runwaychef I know summer is unofficially over, but I still find it hard to believe. I mean, did you feel the humidity on Saturday? It was so thick it made my paper-thin blouse feel like 10 down comforters were wrapped around me then I was placed in a hot bath next to a fire while drinking hot chocolate. I wish I was kidding. Fall or no fall, there was only one thing that was getting me through that humidity- ice cream. What started as just coffee ice cream became ice cream with chips (Have you guys tried these?! They’re so good, especially on ice cream!), and then toffee was added and of course we needed a little whipped cream and caramel sauce, because duh, and before you know it we had a coffee toffee crunch ice cream sundae. I feel as though I can hardly call this ice cream sundae a recipe because we simply threw on a little of this and a little of that, but the results were just too good not to share. And if that’s not a good enough excuse, than I’ll use the excuse that these are the official RC birthday week treat. Except I want to eat these for more than just this week. I want to eat these all year long. Yes, even into winter. I mean do you really think I let a season stop me from eating something, especially when it involves ice cream?! So while everyone else has already moved on to their apple pies and PSL’s (blogger lingo for “pumpkin spice lattes”), I’m going to continue to be all about that ice (cream), ’bout that ice (cream), no pumpkin (and yes, I put my writing to the tune of songs….totally normal, right?!).

Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef Coffee Toffee Crunch Sundaes @runwaychef

Coffee Toffee Crunch Sundaes
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Coffee ice cream
  2. Toffee
  3. Whipped cream
  4. Cappuccino chips (regular potato chips would work well too)
  5. Salted caramel Sauce (see the notes for an easy recipe)
Instructions
  1. Scoop ice cream into a serving bowl. Top with crushed toffee and chip pieces. Add on a dollop of whipped cream and drizzle with caramel sauce. Serve immediately.
Notes
  1. For the whipped cream, I used homemade unsweetened whipped cream. Everything else in the sundae is pretty sweet so I found I could do without the extra sugar in the whipped cream.
  2. To make your own caramel sauce (recipes makes about 1/2 a cup)- In a medium-size saucepan over medium heat add 1/2 cup granulated sugar. Stir constantly until the sugar melts and turns golden brown (it will take a few minutes and the sugar will begin to harden and clump together first). Once the sugar is melted immediately add 3 tbsp. of butter (be careful as it will sizzle). Continue stirring (very important to stir constantly) until the butter is melted and the mixture begins to bubble and boil (again, be very careful). Slowly add in a 1/4 cup of cold heavy whipping cream then remove from the heat and stir for one more minute. Stir in 1/2 teaspoon of salt. Allow to cool before using. Store in an airtight container in the refrigerator for up to 2 weeks (although it probably won't last that long!).
Runway Chef http://www.runwaychef.com/

Spiced Tofu Nuggets w/ Orange Chili Aioli

Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers The only consolation that summer is pretty much gone is that football season is here. And by football season I mean tailgating season. And by tailgating season I mean stuffing-my-face-with-ridiculous-amounts-of-insanely-delicious-and-absurdly-bad-for-you-food season. While I love to catch parts of Chiefs games (Go Chiefs!), and I worked as the football team manager for my college, I just don’t have the attention span to watch an entire football game (hence why I failed miserable at my team manager job). But eating, now that is a sport I have the attention span for. Let me assure you that if eating was truly a game, I would score a bazillion touchdowns every single time. I’m not even sure how you score a touchdown in eating, but I just know I would. So while everyone else is focused on the football game, I’m focused on the tailgate game, plotting my next play to score a touchdown at the food table. My biggest concern? Protecting my waistline. Now don’t get me wrong I love a good plate of nachos, french fries dipped in ranch, and I would probably kill for some good boneless buffalo wings, but a diet like that won’t get me very far in the game so I like to mix in a few healthy treats or modified takes on unhealthier favorites every time there’s a tailgate spread. These spiced tofu nuggets are just one example. I know, I know, you’re probably thinking “Tofu?! Gross!” but believe it or not these actually taste almost exactly like chicken nuggets. They can be served alone with the orange chili dipping sauce or dressed up with a little orange coleslaw and a tortilla chip (almost like a mini taco) for a completely delicious guilt-free treat (or as guilt-free as something that is fried and covered with a mayonnaise sauce can be).

fried tofu nugget spiced fried tofu nuggets fried tofu nuggets Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers

Spiced Tofu Nuggets with Orange Chili Aioli
Serves 2
A spicy tofu take on the chicken nugget served either alone with a orange chili dipping sauce or mini taco style
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
For the tofu
  1. 1/4 cup of cornmeal
  2. 1/4 cup of flour
  3. 2 teaspoons garlic powder
  4. 1 teaspoon paprika
  5. 1 1/2 teaspoons of chili powder
  6. 2 teaspoons salt
  7. 1 teaspoon of a smokey seasoning mix (optional)
  8. 8 ounces of tofu
  9. Oil
For the aioli sauce
  1. 2 tablespoons of mayonnaise (can also use a Vegan mayonnaise)
  2. 2 tablespoons of sweet chili sauce
  3. 1 teaspoon of sriracha
  4. 3 tablespoons of orange juice
For serving (optional)
  1. Corn chips (I used sweet potato ones from Trader Joe's)
  2. Coleslaw (shredded cabbage mixed with a few tablespoons of OJ, mayo & apple cider vinegar & sprinkled with salt and pepper)
  3. JalapeƱos
  4. Avocado or guacamole
Instructions
  1. Begin by making your breading mixture. Combine all the dry ingredients in a small bowl. Stir until well mixed. Set aside.
  2. Add about 1/4" of oil to a medium-sized skillet and begin heating it over medium heat. Then cut the tofu into thick cubes. Begin rolling them in the flour mixture until they are well coated. Once the oil is nice and hot and sizzling, begin dropping the tofu cubes in. Cook until crispy and golden brown, turning it every few minutes until you have cooked it on each side (this should take about 10-12 minutes total). Remove the cubes from the oil and drain on a paper towel. Repeat this process until all the cubes have been cooked.
  3. To make the aioli, combine all the ingredients in a small bowl and stir until well combined and smooth. Feel free to adjust the amounts of ingredients based on flavor preference.
  4. To serve the tofu nuggets, either leave them as is or assemble them into mini tacos by layering a chip with some coleslaw adding a nugget and then topping it with the aioli.
  5. Serve immediately. If there are any nuggets leftover, store in an airtight container then reheat in the oven at 350 degrees for about 10 minutes (although be warned that they will not be as crispy). Also do not store any of the mini tacos assembled as they will get soggy.
Notes
  1. This recipe can easily be doubled or tripled for a larger group of people.
Runway Chef http://www.runwaychef.com/
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Iced Coffee 5 Ways

Iced Coffee 5 Ways @runwaychef I used to think I was an iced coffee addict….until I met this girl. This girl is the true definition of an iced coffee addict. She would definitely drink me under the table if the drink of choice was iced coffee. Compared to her, I’m simply an iced coffee drinker, not an addict. But nonetheless, I still love my iced coffee. This past summer I decided to experiment and switch up my daily cold brew in a few new ways. Below are my 5 favorites-

Iced Coffee 5 Ways- Coffee Granita @runwaychef Iced Coffee Granita// Use a ratio of 4 parts cold-brew coffee concentrate to 1 part condensed milk (i.e. to make this batch I used 2 cups of coffee and 1/2 a cup of condensed milk). Whisk together until well combined and there are no clumps of condensed milk left. Pour into a medium-sized baking dish and freeze until solid, about 2 hours. Scrape with a fork and serve. Store in an airtight container in the freezer for up to a month.

Iced Coffee 5 Ways- Coffee Granita @runwaychef Iced Coffee 5 Ways- Vietnamese Ice Coffee @runwaychef Vietnamese Iced Coffee// Use a ratio of 1 part condensed milk + 2 parts coffee. Pour condensed milk into the bottom of a glass (I like to use a mason jar) then top with hot coffee. Stir to combine (if you’re using a mason jar put the lid on then shake). Top with ice and serve.

Iced Coffee 5 Ways- Vietnamese Ice Coffee @runwaychef Iced Coffee 5 Ways- coffee & cream ice cubes @runwaychef Coffee & Cream Ice Cubes// Freeze coffee into one ice cube tray then fill another tray with either cream, milk, coconut or almond milk or a mixture of any of those and freeze until set. Add a few to a glass of cold brew. 

Iced Coffee 5 Ways- coffee & cream ice cubes @runwaychef Iced Coffee 5 Ways- coffee over ice cream @runwaychef Coffee Affogato// Add a scoop or two of ice cream to a serving bowl or glass. Top with cold brew coffee.

Iced Coffee 5 Ways- coffee over ice cream @runwaychef Iced Coffee 5 Ways- coffee over ice cream @runwaychef Iced Coffee 5 Ways- Cappuccino Popsicles @runwaychef Cappuccino Popsicles// Layer cream (or a milk mixture) with coffee and freeze. Get the full directions on how to make these here.

Cappuccino Popsicles @runwaychef