A little hidden gem in Santa Barbara is the Four Season’s Coral Casino. Its basically a private club across from the Four Seasons that does spectacular events right on the ocean front. Here’s little window into the Coral Casino’s epic entertaining spot.
Lets face it. Most days we just need to get dinner on the table and quick. And it would be nice if it was tasty too. Despite the fact that we have all these pinterest boards full of exotic recipe ideas sometimes we just need a easy dinner so we can collapse on the couch next to our spouse, eat dinner and wile away an hour or two watching a movie. This recipe fits the bill perfectly for those days. I verbally told a wedding planner friend of mine this recipe once and she totally made it from memory. I did the same thing with my brother-in-law (evidently my sister decided she wasn’t going to make dinner that week) and he made it in a snap. That’s how easy it is. And its the type of recipe that you can stock up on the ingredients so you have it in case you are a day or two late getting to the grocery store and need to throw something together. Hope you enjoy this as much as my husband. He claims this is his favorite enchilada recipe even though some of my other ones are fancier and more time consuming. Go figure….
Easy Green Chicken Enchiladas Recipe:
1/2 a large bag of frozen chicken
2 large 28 oz cans of green enchilada sauce
20-30 corn tortillas
2 bags of shredded monterrey jack cheese
Preheat oven to 375 degrees
Put the frozen chicken in a crockpot set to low. Pour enchilada sauce over the chicken until just covered. Reserve the remaining sauce for later. Cook chicken for 6-8 hours until the chicken pulls apart easily when shredded with two forks. (Its good to do this first thing in the morning so its all ready by the time you want to assemble for dinner). Shred all the chicken and set aside.
Grill the tortillas on each side in a pan set to medium hight heat. Set aside when done. (This allows for the tortillas to be more flexible and not split apart when rolling).
Take one tortilla and dip in enchilada sauce. Fill with a spoonful of chicken and sprinkle a little cheese and roll. Place in a baking pan. Repeat until all the tortillas are gone. Pour remaining enchilada sauce on top making sure each tortilla is fully covered in sauce. Sprinkle the remaining cheese on top.
Bake for 15 minutes on 375 degree’s until cheese is melted and slightly browning on the sides. Serve and enjoy!
I was meandering through my local farmers market when I stopped to see these beautiful figs on display. After taking a gander for a second I thought that I should buy them and attempt bacon wrapped figs for a movie night we were hosting. It did not disappoint! The boys at movie night were oohing and aahing and gobbling them up like there’s no tomorrow. There is almost nothing I love more than making food for guys. Women are so polite and always make a nice comment no matter what. But men are normally clueless about doling out food compliments unless something hits their tastebuds with such force that they can’t help sputtering out a, “This is amazing!” So if you are like me and cook mostly to gain compliments then definitely try this recipe.
Bacon Wrapped Fig Recipe:
10 small figs cut in half
20 strips bacon
agave nectar for drizzling
Take a fig and wrap a strip of bacon around until all surfaces are covered. Set aside and repeat. In a skillet heated to medium high temperature cook bacon wrapped figs on all sides until done. Arrange on a platter and drizzle lightly with agave nectar. Prick each with a toothpick and serve. Enjoy!
I use to serve at a restaurant that had a side salad that was lettuce, carrots and red cabbage. I recently remembered how simple and good it was and started making it with a homemade balsamic dressing for a quick simple salad. Then one day I had no lettuce but I decided to still make it with the red cabbage and carrots. Voila! A new cole slaw was born that is refreshing and quick. And if you aren’t a fan of mayo, just substitute with sour cream and you have a mayo-free cole slaw that is friendly with everyone! (Half my family hates mayo so its always a concern when making family dinners….) Enjoy!
1 small head of red cabbage
balsamic sauce (recipe to follow)
Cut the cabbage in half through the core and then again through each half. Slice each quarter keeping the core intact and then cut off the ends off when done. Repeat with the rest of the cabbage. Place sliced cabbage in a bowl. With a vegetable peeler peel off the first layer of each carrot and then continue peeling into the bowl until you run out of carrots. Drizzle dressing and toss. Enjoy!
Balsamic Sauce Recipe:
1 clove garlic
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon mayo
1 tablespoon sugar
salt & pepper to taste
Place garlic clove in the food processor fitted with a steel blade. Pulse until minced. Add the rest of the ingredients except salt & pepper and pulse. Taste and season accordingly.
I shot these images at a Hope Ranch estate where I was hired to photography a private wedding. The night was beautiful and there was music and merriment and I had shot all that I possibly could think of. And then I realized I was under what looked like 100 year old tree’s that were super tall and there was just enough light for me to do some silhouette shots of them. So even though you don’t see the party, just imagine it happening below these beautiful boughs.
Michael and I went to a restaurant in town called Eureka’s for lunch one day and that is what inspired this recipe. Eureka’s specialized in gourmet burgers and is absolutely delicious. I ordered their Fig Marmalade Burger (which I’m still not sure why the fig spread is called a “marmalade.” I thought marmalades were made of citrus fruit with a peel…) and loved the sweet fig and bacon combination. I revised it a bit by doing gorgonzola instead of goat cheese so there was more of a “bite” to it. I’ve now made it 4 or 5 times and twice for dinner parties. Its easy, delicious and definitely a crowd pleaser. Hope you enjoy!
Ingredients: Serves 4
4 hamburger patties
4 hamburger bun
1 cup crumbled gorgonzola
8 strips of bacon cooked crisp
Grill burger patties on a outdoor grill until you’ve reached desired doneness. Spread fig jam on both the top and bottom of the bun. Layer in the burger, gorgonzola, bacon and arugula. Serve and enjoy!
You will never have more delicious bbq spare ribs than the ribs from this recipe. The crockpot gets the meat tender and juicy while the barbecue finishes them off with some nice grill marks for texture. Whenever I ask Michael, “What do you want for dinner?” his usual response is, “ribs.” We have a little white board on our fridge so we can write grocery list items we need and “ribs” ends up there a lot too. Although the other day I saw “ambrosia” written up there which was a new one. The little white board on the fridge really does work because I did actually make that ambrosia. Hello 1960!
Salt & Pepper
Salt & Pepper both sides of your spareribs. Place ribs in a large crockpot and set on low. Slather BBQ sauce over both sides of the ribs. Set the crockpot for 8 hours. After 6 hours check the ribs and if they are falling off the bone you can take them out. If not, keep them in for another hour or two. Once they reach the desired doneness transfer them to a platter. Place the ribs on the barbeque heated to a medium high temperature. Cook just long enough to get a few grill marks on each side. Remove from grill and serve. Enjoy!