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/

 

Cobb Salad

Kale & Arugula Cobb Salad via @runwaychef For a long time various people have referred to me as a rabbit. Not because I’m covered in fur and have long floppy ears (obviously….because that wouldn’t be weird at all), but because I have always loved munching on fruits, veggies and salads. I’ve probably mentioned it before, but growing up, I could often be found hiding out in my Grandfather’s garden nibbling on a handful of berries, beans or tomatoes. Today, not much has changed. I may not be in my Grandfather’s garden, but more often than not you’ll find me munching on some kind of produce, like this cobb salad, for example. Salads are one of my favorite meals no matter the season. I like that they can be big and filling, kind of like a casserole, but without all the prep work and typically with a lot less calories. I also love that the toppings and combinations of toppings are incredibly versatile and varied based on the season. The traditional cobb salad isn’t known for being the healthiest of salad choices, but this version is loaded with flavor, healthy fats, lean proteins and lots of veggies. It uses kale and arugula in place of regular lettuce, a turkey burger in place of chicken, and ham in place of bacon. It might not be exactly like the cobb salad you’re used to, but in my humble opinion, it might just be better.

Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef

Cobb Salad
Serves 2
A cobb salad made with kale and arugula in place of lettuce, a turkey burger in place of chicken, and ham in place of bacon
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For the dressing
  1. 2 tablespoons mustard
  2. 1 teaspoon apple cider vinegar
  3. 3 tablespoons golden Carolina BBQ sauce (I used Trader Joe's)
For the salad
  1. Kale (washed and cut into pieces with the thick stems removed)
  2. Arugula (washed)
  3. 4 slices of lean ham, sliced
  4. 1 turkey burger, cooked or grilled & cut into strips
  5. 1 avocado, sliced
  6. 2 hard boiled eggs, chopped
  7. 1 large tomato, chopped
  8. Optional produce: mushrooms, peppers, onion, green beans, grapes
Instructions
  1. First, heat a small skillet over medium heat. Add in the ham pieces and sauté for about 7-10 minutes, or until the ham starts to turn golden brown and get crispy. Set aside.
  2. On a large platter (or in a salad bowl), layer the kale and arugula. I used about 2 cups of each per person for a total of 4 cups.
  3. Next, start adding on the toppings. Order is not important, just keep each topping grouped together.
  4. Lastly, mix all the dressing ingredients together in a small bowl. Use a for or whisk to stir until smooth. Drizzle over the top of the salad and serve immediately.
Notes
  1. Serve with warm, crusty bread for a heartier meal.
  2. We like to use the pre-made turkey burgers from the frozen section of Trader Joe's (the chili lime ones are especially good). Using a pre-made turkey burger is a warm (and quick) alternative to using chicken or deli meat. However, you could also use ground turkey that has been sautéed.
Runway Chef http://www.runwaychef.com/
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Dress & Dine – Seafood Boil

Dress & Dine - How to Host a Seafood Boil via @runwaychef Growing up on the East Coast, I’ve always associated summer with seafood. However, don’t let me confuse you into thinking that I’ve always liked seafood, because I haven’t. When the Little Mermaid was introduced into my life, seafood dishes didn’t stand a chance. In fact, I was so obsessed with that movie that I avoided eating all sea life until about the age of 16 (Oh, you mean you don’t base your diet of your favorite Disney movie?! It’s all the rage! #dietbydisney). Except for the forced pieces of fish on Fridays during Lent, I was only about creatures of the land. Then someone (read my Mom) forced me into trying shrimp cocktail…and I kind of liked it. Eventually I began to drift away from the mermaid days and into the land of adult tastebuds where I found that fish wasn’t all so, well, fishy, crab cakes weren’t so crabby, and lobster rolls were actually kind of amazing. I’m still picky about my seafood- I don’t really get cravings for it, I only eat calamari and clams fried, I’m not a fan of oysters or salmon, and I refuse to eat seafood unless I’m by the coast and I know it’s fresh (sorry Midwest). So you’re probably wondering why the heck I even bothered to do a seafood boil? Well, in case you missed it up there seafood and summer go hand-in-hand, especially when you live on the coast. Secondly, a seafood boil can be completely customized to fit your (sometimes picky) seafood needs. Last but not least, I love a burger as much as the next girl, but sometimes, it’s just fun to switch things up when it comes to summer entertaining.

Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress// Since I’ve now mentioned several times how seafood and summers and living by the sea all go together, it would make sense to wear something nautical (read stripes). However……I decided to go with plaid. I know. Me not wearing stripes is basically the equivalent of Saint Laurent without the Yves. It’s weird. Let’s move on. So obviously, the outfit is super caj, because it’s summer and it’s a weekend and you’re cooking over a fire (or grill) and basically ain’t nobody got time to be all fancy pants. So an over-sized plaid shirt (borrowed from the Mr.), jean shorts, and booties it is. 

Dress & Dine - How to Host a Seafood Boil via @runwaychef Dine// Cooking a seafood boil is great because it’s literally fool-proof (i.e. even a non-cooker can cook this) and you can customize it as much as you want. For us, we did-

  • Shrimp
  • Mussels
  • Kielbasa (cut into pieces)
  • Red Potatoes (cut into pieces; could also use the mini potatoes)
  • Corn-on-the-cob (cut into halves)

You could also do-

  • Lobsters
  • Crabs
  • Clams
  • No potatoes or corn
  • Only one type of seafood
  • All types of seafood and no meat

Obviously, the options are endless. As far as serving the seafood boil, I recommend keeping everything else easy and rustic. Cover the table with old newspaper, have some fun napkins, put silverwear in a mason jar, add a few plants (for daytime) or candles (for nighttime), and then serve the seafood on a baking sheet. Because the seafood is filling (especially if you add in the corn and potatoes) I simply recommend having a crusty bread on the side (we sliced ours, then brushed it with olive oil and grilled it for a few minutes), as well as drawn butter (for the veggies and mussels), and for drinks, craft beers complete the meal nicely. 

Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef Dress & Dine - How to Host a Seafood Boil via @runwaychef I know there aren’t many summer days left, but you can definitely do this through the end of September and of course, there’s always Labor Day weekend!

Seafood Boil
Serves 6
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Ingredients
  1. 1.5 lbs. unpeeled Shrimp
  2. 2 lbs P.E.I. Mussels
  3. 2 Kielbasa (cubed)
  4. 4 Ears of Corn (halved)
  5. 6 Red Potatoes (halved or cubed)
  6. 3 Tbsp. Old Bay seasoning
  7. 2 Bay Leaves
  8. 2 tsp Salt
  9. 1 tsp Ground Black Pepper
  10. 1/2 tsp Sugar
  11. 1 Lemon (halved and juiced)
  12. 1 12oz can of beer
  13. 8 Cups of Water
Instructions
  1. Add 8 cups of water, Old Bay seasoning, salt, pepper, sugar, bay leaves, beer and lemon juice to a very large pot and bring to a boil (on the stove, over a fire or on a grill).
  2. Add potatoes and corn and let sit in boiling water for 10 minutes.
  3. After 10 minutes, add in the mussels and kielbasa and let pot cook for 3 minutes.
  4. Once the 3 minutes has surpassed, add in the shrimp and let the pot cook for another 7 minutes.
  5. Periodically check the shrimp during this time. If the shrimp have a rosy-pink color they are done and you can take the pot off the heat. Let the pot sit for approximately 5-7 minutes, this will allow all of the flavors to mold and come together.
  6. Once the pot has sat, take out corn and potatoes and place on tray, followed by the kielbasa, mussels and shrimp. Serve immediately.
  7. Store leftovers in a tightly covered container for up to 2 days.
Notes
  1. Amounts can easily be cut in half, doubled, tripled, etc to make this more appropriate for a smaller or larger group of people.
Runway Chef http://www.runwaychef.com/

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Zucchini Casserole

Zucchini Casserole via @runwaychef #vegetarian What I’m about to say is going to sound a little odd, especially since part of my job is writing recipes, buuuut……I almost never follow a recipe (don’t worry, I do test all the recipes that make it onto this blog). I have a folder full of recipes that rarely get touched, magazines that only get browsed through, and cookbooks that are used for decorative purposes. About 95% of what I cook, I just wing. I throw in a little of this, a little of that, and a pinch of this (I rarely measure things either) and it just works. This is how I’ve cooked most of my life as has my Mom. I do get inspiration from magazines and cookbooks, but the recipes that inspire me are ones that I usually follow more as guidelines than as an actual recipe. Obviously, then, for me to say I found a recipe that I like and follow almost to a ‘T’ is a big deal. Such is the case with this zucchini casserole recipe. My Mom found this recipe a while back and started making it all the time. When I moved out, it was one of the recipes I made sure to take with me. Mr. RC and I now have it on a pretty regular basis. It’s healthy and light enough for summer but comforting enough for cold winter days. And in case you’re worried about satisfying the carnivores in your life, you’ll be happy to know Mr. RC loves his meat but is constantly requesting this dish. Whether you follow recipes or you don’t, this is one I highly suggest you add to your arsenal.

Zucchini Casserole via @runwaychef Zucchini Casserole via @runwaychef Zucchini Casserole via @runwaychef Zucchini Casserole via @runwaychef Zucchini Casserole via @runwaychef

Zucchini Casserole
Serves 6
A tangy and nutty casserole that is both healthy and light while also being the perfect comfort food
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 30 min
Ingredients
  1. 3/4 cup bulgur (I've also use quinoa and brown rice)
  2. 3/4 cup boiling water
  3. 2 1/2 tablespoons olive oil
  4. 2 cups sliced onions (about 1 1/2-2 medium-sized onions)
  5. 4 garlic cloves, minced or pressed
  6. 6 cups thinly sliced zucchini or summer squash (about 3 small or 2 medium/large zucchini)
  7. 1/2 teaspoon dried oregano
  8. 1/2 teaspoon dried basil
  9. A dash of black pepper
  10. 2 eggs
  11. 1 cup feta cheese crumbles (5 ounces)
  12. 1 cup cottage cheese
  13. 1/4-3/4 cup chopped fresh parsley (depending on tastes preferences)
  14. 3 tablespoons tomato paste
  15. 3 tablespoon soy sauce
  16. 1 cup grated cheddar cheese (3 ounces)
  17. 2 medium tomatoes, thinly sliced (or a handful of cherry tomatoes, sliced)
  18. 1 1/2 tablespoons of sesame seeds (optional)
Instructions
  1. In a small bowl place the bulgur and the boiling water. Stir and set aside until the water has been absorbed.
  2. In a medium-sized skillet, sauté the onions and garlic in the oil until the onions are just translucent. Add the zucchini, dried herbs, and black pepper and continue to sauté on medium to low heat until the zucchini is tender. I sometimes cover the pan with a lead to help the veggies cooke faster.
  3. In a small bowl, lightly beat the eggs, then mix in the cottage cheese and feta cheese.
  4. To the bulgur, add the tomato paste, soy sauce and parsley and stir until combined.
  5. To assemble the casserole, grease a 9x9" pan. Then layer the bulgur mixture on the bottome, the sautéed vegetables in the middle, and finish with the feta mixture. Top with the cheddar and the tomatoes.
  6. Cover with foil then bake at 350 degrees for 45 minutes. I usually take the foil off after about 30 minutes so that the top gets crustier.
  7. Remove from the oven and let sit for 5-10 minutes for easier serving. Store leftovers tightly covered in the fridge for up to 5 days.
Notes
  1. This pairs nicely with a tossed salad, some crusty bread and a nice glass of red wine.
  2. To bake this in a 9x13" pan, I only double the bulgur mixture.
Adapted from New Recipes from Mossewood Restaurant
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Summertime Italian Pasta Salad

Summertime Italian Pasta Salad || Runway Chef One of the most common lunches we had growing up was pasta salad. There was no set recipe. It simply consisted of whatever veggies we had on hand, dressing, maybe some cheese and/or meat, always a bit of lettuce (which I hated at the time), and pasta (obviously). Because this is how I still make my pasta salads, I’ve never felt the need to write out an actual recipe (also, because the recipe would read something like “Take everything you have in your fridge and toss it in a bowl with some pasta.”). I lie. I did write down one pasta recipe, for this healthy deli-style pasta salad. It was so good that I knew it needed to be replicated and that was only possible with a recipe. But all other 27,895 pasta salads I’ve made in my lifetime are pretty much a one time deal. Until I made this salad. It’s kind of like the pasta salads I’m used to making where everything gets thrown into a bowl, except the things I threw into the bowl this time were so good, that like my deli pasta salad, it just had to be written down.

Summertime Italian Pasta Salad || Runway Chef Summertime Italian Pasta Salad || Runway Chef Summertime Italian Pasta Salad || Runway Chef

Summertime Italian Pasta Salad
A light & healthy pasta salad loaded with the fresh flavors of Italy
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Pasta, cooked al dente (I used half a box)
  2. Proscuitto (I used 4 slices)
  3. Cherry Tomatoes (about 1/2 cup)
  4. Olives (about 1/2 cup)
  5. Radishes (about 3-4, sliced)
  6. Basil (a handful, shredded)
  7. Arugula (a large handful)
  8. Parmesan (about 1/4 cup, grated)
  9. Truffle cheese (optional; I used about 1/3 cup of mini cubes)
  10. Olive oil (a generous drizzle)
  11. Salt & pepper (to taste)
Instructions
  1. Toss all ingredients together in a large serving bowl. Drizzle generously with olive oil and toss with salt and pepper. Serve immediately, or store in the fridge for up to 2 days in a tightly sealed container.
Notes
  1. I put the amounts I used in parentheses, but please keep in mind all of these ingredients are completely adjustable, based on taste preference as well as what you have on hand. Feel free to leave anything out and/or add anything else in. I think this would taste great with some roasted corn or cauliflower as well as goat cheese.
Runway Chef http://www.runwaychef.com/
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