Mole Enchiladas

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On this week’s episodes of Real Housewives of suburban North Carolina:

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Follow Rachel as she travels home to Memphis and tries to fit in at the fanciest wedding to which she will ever be invited.

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Like, I just did not belong rubbing elbows with Memphis’ elite.

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In an attempt to blend in with the crowd, me, my mom and BFF got our hair and makeup done. My stepbrother’s husband is the most fabulous HMU artist in town and he spent literally 5 hours getting us appropriately glammed. We sat in his styling chair sipping mimosas, eating fruit, gabbing and generally just living our best lives. We legit had such a lovely time, we were late for the wedding. We raced to the venue, went through some random back door and walked in on the wedding party as they were about go down the aisle. Whoopsies. We tried to sit quietly through the ceremony but there were just so  many beautiful things to point out to each other so the likelihood our commentary is picked up on the video is high. The food was overwhelming. When they passed around vegan spring rolls I about fainted. It was really hard to stay calm when I saw the taco station and salad bar filled with topping options like quinoa and edamame. I somehow  never made it to the past bar but my skin tight dress thanked me. I tanked up so hard I looked like a busted can of biscuits the rest of the eve.

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Did I mention it was a Jewish wedding and my very Christian stepfather thought he was supposed to wear a yarmulke so grabbed one on the way in and introduced himself as a pretend Jew the entire night?

 

 

Time: 2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 6 New Mexico chiles, stems removed
  • 4 dried arbol chiles, stems removed
  • 2  white onions, diced
  • 4 cloves of garlic, minced
  • 1 roma tomato, diced
  • 2 pieces of bread, toasted + cubed
  • 1 heaping tbsp. of cocoa powder
  • Juice of 1/2 an orange
  • 1 tbsp. of oregano
  • 1 tbsp. of sugar
  • 1/4 tsp. of cinnamon
  • Tiny pinch of cloves
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Whole wheat flour tortillas
  • 1 can of black beans, rinsed + drained
  • 4 ears of corn, shucked
  • 1 jalapeno, diced
  • 1 red pepper, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprila
  • Cilantro, for serving

How to:

  • Place chiles in a bowl + cover with boiling water, weigh it down + let sit for 30 minutes
  • Meanwhile, cook garlic + tomato in a dry skillet over medium heat for 5 minutes
  • Drain chiles + add to a food processor with 1/2 cup of the water they soaked in + garlic/tomato mix + 1 of the diced onions + bread + cocoa powder + orange juice + oregano + sugar + cinnamon + cloves + S+P, process until smooth, add more liquid if necessary
  • Heat 2 tbsp. of oil in a pan over medium heat, add sauce + simmer for 30 minutes
  • Preheat oven to 350 degrees
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add peppers + S+P, cook another 3 minutes,
  • Add corn + S+P, chili powder + cumin + smoked paprika, cook 3-4 minutes
  • Place tortilla on a flat surface + fill with some bean mix
  • Roll + place seam down in a greased baking dish
  • Repeat with remaining tortillas + toppings
  • Spread some mole on top
  • Bake for 30 minutes
  • Remove + spread with remaining mole sauce
  • Serve warm with cilantro
  • Since there’s some cocoa in these, wash your mole enchilada dinner down with ANOTHER mole enchilada

 

Mole adapted from here!

Summer Fritters

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Apparently, I’m going to have to take over ALL of the household chores.

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I give the man such simple tasks. He does outside, I do inside. Meaning, he has to keep a pair of cars clean and the garage tidy. That’s it!

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Living in a townhouse, we have peeps that do our yard, so like the man’s chore time is truly minimal. Living in a townhouse also means we have communal trash receptacles. His most important job is to simply take the trash to said receptacles. Simple, right?

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We didn’t drive my car during the entire hurricane because it’s basically a Tonka truck and might get swept away in heavy winds. After the storm, I hop in to run some errands. I’m instantly hit what a stench reminiscent of putrid animal flesh. I look all around this car and find nothing. I pump up the air, roll down the windows and continue on my journey, gagging constantly. At one point, I convinced myself the animal was actually still alive and going to crawl on me any second and, while I don’t eat animals, I also don’t love being near them. By the time I get home, I’m thoroughly disturbed. “GARRETT! GARRETT! Something has died in my car!!!!!!” He goes to check it out and comes back in with these sad puppy dog eyes. “I did something bad………….I left a bag of trash in your trunk….for probably a week.”

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BEST BELIEVE your girl will not be letting this one go for a minimum of 13 weeks!

 

Time: 45 minutes (prep + cooking) | Serves: 8-10 fritters

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 2 corn on the cob, grilled or roasted + shucked, or 1 can of roasted corn, drained
  • 1 zucchini, shredded with a cheese grater
  • 1/2 a white onion, diced
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of nutritional yeast
  • 1/4 cup of flax meal
  • 1/2 cup of whole wheat flour
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 2-3 tbsp. of olive oil

How to:

  • In a bowl, mash the chickpeas
  • Add all other ingredients minus the olive oil, mix well
  • Refrigerate about 20 minutes or so
  • Heat olive oil over medium heat in a cast iron skillet
  • Form lil patties + cook no more than 4 at a time for about 2-3 minutes on each side
  • Remove + repeat with remaining patties
  • Serve hot with some sprouts + a lil salad
  • When feeling angry at your sweetie, use a lil fritter as a punching bag + eat the crumblies off your knuckles

Chilled Corn Soup

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Were you all aware that I look absolutely adorable driving a sports car?

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I’m not tooting my own (car) horn or anything (get it?), but I think it’s true. It might have something to do with the tinted windows and the fact you can’t tell who is actually driving, but I digress.

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For the last week, I’ve been driving around my dad’s 2017 electric blue Mustang GT California Special.

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I know what you’re thinking, “EWW mustangs are gross!” Under normal circumstances, I totally agree, but you haven’t seen me behind the wheel of one! I fit like a glove! Also, my dad has this terribly obnoxious kit on the car that makes it sound like you’re driving a jet down the road, it’s so fetch. I just felt alive! Like, I can go so fast and it is so loud and everyone turns to look at me and is like umm how did an idiot like you afford this car and I just smile with all of my teeth and give them a big thumbs up.

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But like it’s an actual boat and ya girl had some slight difficulty in the parking department.

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 4 ears of corn, shucked + save the cobs
  • 1 medium white onion, diced
  • 1 tbsp. of fresh ginger, diced
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 1 white potato, diced
  • 1 can of coconut milk
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • 1 tsp. of turmeric
  • S+P, to taste
  • Cilantro, for serving
  • Sriracha, for serving

How to:

  • In a large stock pot, heat olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add ginger + garlic, cook another minute
  • Add jalapeno, cook another 2-3 minutes
  • Add corn kernels + potato + coconut milk + 1 cup of milk + turmeric + S+P, stir to coat
  • Add corn cobs, bring to a boil, reduce heat + simmer for 25-30 minutes
  • Remove corn cobs
  • Turn off heat + stir in lime juice
  • Using an immersion, blend soup until smooth
  • Taste + add some more S+P, if you’d like
  • Put in the fridge for a couple of hourse
  • Serve cold with cilantro + some sriracha if you like a lil heat
  • Pour some soup into a glass + serve to sweetie + tell him it’s a banana smoothie

 

Adapted from here!