It’s been a few days since I have posted anything, so let me catch you up on what’s been going on! On Friday I found out that I got a job offer from a company that I had interviewed at on Tuesday, so that was really exciting! Plus, I’m getting a huge pay increase, which makes the new job even that much more exciting. I start on Wednesday!
My old office gave me some flowers as a going away gift. Look at those yellow roses…they made me think of the Yellow Rose of Texas!
Ok, onto the Pinterest Project and I actually wrote this post out last night after eating, but for some reason the darn thing didn’t save and I was too tired to rewrite it, so I figured I’d just post days 20 and 21 together!
Yesterday was Day 20 of the Pinterest Project and I made Cheese Enchiladas! I’m not a big enchilada eater, but when I do eat them I want them to be spicy! My favorite homemade enchiladas growing up with some that my mom made and she accidentally messed up the recipe causing them to be spicier than normal. To this day my brother and I still talk about those enchiladas and how they were the best ones my mom ever made.
This enchilada recipe is actually one that I have been making for the last year, and I have pinned it on Pinterest. It is a cheese enchilada recipe that I adapted from the March 2011 issue of Martha Stewart’s ‘Everyday Food’ magazine. [Sorry mom – I took this one to NY with me!] I changed this recipe up by making it a little spicier!
Cheese Enchiladas with Tomato-Jalapeno Enchilada Sauce
Tomato-Jalapeno Enchilada Sauce
- 1 can (28 ounces) whole peeled tomatoes
- 1 cup diced onion
- 1 jalapeno
- 1-2 tablespoons hot sauce, depending on how hot you want it (I use Frank’s)
- 1 tablespoon vegetable oil
- 1/4 cup fresh thyme
- 1 teaspoon white vinegar
- pinch of sugar
- salt and pepper to taste
- enchilada sauce
- 12 corn tortillas
- 2 1/2 cups shredded cheese (I use Mexican blend)
- diced onion, avocado, cilantro or sour cream (optional), for serving
In a blender, combine 1 can whole peeled tomatoes, onions and jalapeno. Puree until smooth and season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, sugar and hot sauce. Season to taste with salt and pepper. (Refrigerate in an airtight container, up to 4 days.) Makes 2 1/2 cups.
Preheat oven to 350 degrees. Pour 1 1/2 cups of enchilada sauce into 9 x 13 baking dish. Working with one tortillas at a time, sprinkle cheese down the middle of tortilla. Roll tortillas around cheese and arrange, seam side down. [From the picture below you’ll see I had to use two smaller baking dishes as I don’t have one that is 9 x 13.]
Top with remaining sauce and cheese. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
It doesn’t take long at all for these enchiladas to bake! Corn tortillas are still nice and soft and with the extra cheese on top, they’re nice and cheesy!
I made some fresh guacamole to go along with these spicy bad boys. If you don’t like spicy enchiladas, then leave out the hot sauce and the jalapeno. If you end up doing that, then you’ll have a tomato tasting sauce, which will be much more bland.
Apart from making these enchiladas yesterday, I went and saw the Hunger Games in the morning!! I was so excited to see the movie and overall I thought it was pretty good. I was actually surprised at how much they left out from the books, but they did get a lot in in 2 1/2 hours. I’ll be interested to see how the next two movies are since I think those books (especially Mockingjay) were pretty graphic and intense!
Today I was super lazy! I actually ended up watching movies most of the day and eating leftovers. The only active thing I did today was for my pinterest project, which for day 21, I did the Awesome legs workout that I had repinned to my fitness board. This leg workout is supposed to tone up your legs and make them summer ready in just 5 minutes a day, and apparently you see results in as little as 10 days! This workout was originally pinned from the website, ‘T-tapp’. There are 3 phases to this workout and you do 2 reps of each phase, eventually working up to 3 reps per phase.
Unfortunately I am not able to upload all of the pictures that show exactly what you are doing, so it is imperative that you go to the t-tapp website to see the movements. You are basically lying on your back with your legs in the air and are bending your knees (one at a time) while tightening your muscles.
This wasn’t a hard workout, but I already have pretty strong legs from running and years of swimming and water polo. If anything I think I’ll feel it more in my lower abs from holding my legs up in the air. On the website, they stated that this helps the muscles in your legs be longer and leaner, which is the result I’m looking for. I’m planning on incorporating this into my workout routine since it only took 5 minutes, so we’ll see if I get longer, leaner muscles as opposed to them being bulkier. Wish me luck!