In our determination to lead a more refined life with actual meals we’ve decided to dress up those chips and salsa in a disguise that lets us keep our dignity. Dignity in this case goes by the name of enchilada.

The beauty of this revelation that salsa can be dinner came on a night where barely any fresh ingredients were in the fridge, none that felt like dinner anyway. This was a pantry raid dinner in its truest definition: tomatillo salsa, rice and black beans from the pantry, spinach and corn tortillas from the freezer, leftover mushrooms, onions, sour cream and chevre from the refrigerator. Within 20 minutes those few things were assembled and became dinner, an incredibly delicious one we might add. And that, food friends, is how a weeknight meal of salsa and chips made a magical journey from pathetic to dignified.

Skillet Enchiladas

This recipe is based on what we had on hand, and can be that versatile for you too. Had we had leftover chicken on hand or a sweet potato in the pantry, those would have been made into enchiladas just as quickly and deliciously. Any cheese or any salsa could step up and work just fine. Even the sparsest pantry with just an onion rolling around would yield some pretty fantastic enchiladas, maybe some rice and beans on the side. Let our recipe be a mere framework to whatever is in your pantry tonight.

Serves 4

1 package corn tortillas

Canola spray or 2 tablespoons canola oil

1 jar Salpica Tomatillo Olive salsa (or any salsa of choice)

1 10-ounce bag frozen spinach, thawed & squeezed dry

1/2 red onion, sliced into rings

3 garlic cloves, chopped

1 cup button mushrooms, sliced

6 - 8 ounces chevre, crumbled (or any cheese of choice)

3 tablespoons sour cream

1. Lay half the tortillas out on a baking sheet and spray both sides of the tortillas (or brush) with oil. Lay the remaining tortillas on top and spray their tops too. Bake in a 300 degree oven to warm and soften, only about 3-5 minutes (don’t let them dry out.) Stack them, wrap them in a towel to keep warm and set aside.

2. Meanwhile, blend the salsa in a blender or with an emersion blender until smooth. Transfer into a sauté pan over medium heat. Bring just below the boil and add the sour cream, stir to combine and cover to keep warm off the heat.

3. Sauté the onions, garlic and mushrooms over medium high heat until vegetables are tender. Add the spinach to heat through and turn off the heat.

4. Set the tortillas, sauce, serving plates, veggie mixture and cheese in an assembly line – in that order. Using your fingers or a tongs, dip a tortilla into the warm salsa coating both sides. Set on plate and put about 3 tablespoons of the veggie mixture down the center, add crumbled cheese and roll into a tube. Repeat with all of the tortillas.

5. If you work quickly and everything is hot/warm, dinner is done. Just add some rice and beans if you like and the eating can commence. If you’re still rounding up your diners or are preparing your dinner ahead of time, place the filled tortillas into a baking dish and cover with foil. They can be reheated in the microwave or oven – if you’re a cheese lover, more cheese can be crumbled or shredded on top and thrown under the broiler before serving.

It made us feel relieved and well, kinda righteous to read that many of her inconvenient pantry staples we tucked into our pantries too, including beans which we also hate cooking (mostly because it requires forethought and an extra pan to wash.) We are not going to admit how long some of those suckers have been jarred up next to their canned bean buddies. It might be time to drag the pressure cooker out of the basement and have a bean bonanza. Just writing that makes us feel lame – for having stored beans so long, not having a bean party, that part sounds hilarious.

Our pantries also diverge from hers at semolina flour. Don’t get us wrong, we love fresh pasta, we even love making fresh pasta with our kids – it’s just well, inconvenient and isn’t something we have on hand to make it through the week. Bagged and boxed pasta is the best we can do and we’re pretty grateful that it was invented.

But you’re not reading this to find out how righteous our pantries are, no, no one peeks into someone else’s pantry to be amazed – you want to know our dirty little secrets, don’t cha? What’s behind the big jar of brown rice? Why, in the name of everything organic, is there a bag of sticky marshmallows on the top shelf? And really, how old is that jar of black beans? Judge away, friends. Diana volunteered to go first:

Diana’s Pantry Must-Haves

Of all the ways we've made salmon before (we love salmon a lot) we're willing to go down on the record as saying neither of us will ever make salmon any other way than how we made it tonight. Our old pretend-pal Mark Bittman's recipe for Pan-Grilled Salmon Fillets from How to Cook Everything is not only the easiest way to get the salmon from the package to our mouths, but it's also probably the tastiest. (10 minutes after slicing the package open, we were eating. That's fast. And it was incredibly good.)

Now, bloggers who really wanted to turn you around on your salmon cooking ways would have a tasty photo to entice you. Those writers have way more self control than either of us unfortunately and sorry to say, the salmon fillets were devoured before anyone could grab a camera. This was a recipe test after all and we had no idea it would yield such awesome results. In lieu of our perfectly cooked salmon photo, we're plugging Bittman's book, everyone should have a copy and gift a copy whenever possible, it's brilliant (not just for the salmon recipe, they're all incredible).

So here's what you do after snapping up the Sockeye fillets from Outpost:

1. Heat a large non-stick skillet over high heat for 5 minutes. Sprinkle with coarse sea salt, then add the salmon fillets skin side down (however many you're making, 3 large fillets fit in our pan - which serves 3 - 6, depending on how much you love salmon).

2. Cook over high heat, undisturbed for 5 minutes. The sides will become opaque and the skin will become crispy brown. After exactly 5 minutes, flip and cook for 1 minute more (2 minutes if you like your salmon more well down, we like it a little pink, but hot in the middle).

3. We drizzled this sauce over the top, but would have been just as happy with a drizzle of sesame oil and tamari - the fish is so delicious, it hardly needed a thing.

4. Serve ... and if you want to convince anyone of how delicious the recipe was, take a photo before it's all gone.

Blue Cheese & Cranberry Cheese Ball

1/4 pound Castle Rock blue cheese
8 oz. cream cheese
3 green onions, finely chopped
1/2 cup dried cranberries
3/4 cup pecans or pistachios, toasted and roughly chopped

1. Combine blue cheese, cream cheese, green onions and cranberries (by hand, with a hand mixer or in a food processor) until well blended.
2. Toast the nuts on a cookie sheet at 350 until just golden, about 7 minutes. Roughly chop and let cool.
3. Form the cheese mixture into a ball and roll in the toasted nuts to coat. Chill before serving with crackers and that White Zinfandel Aunt Viv always seems to pour in your glass.

Our friend, Liz, who might be the only one who reads our blog, had another very fancy and even easier cheese appetizer idea that we'd like to pass along to you. She won't be making our blue cheese ball, but instead unwrapping a log of chevre and rolling it in a mixture of crushed pistachios and chopped dried cranberries. Because Liz is brilliant, she'll be making it look super fancy with a sprig of holly on her cheese plate - we're skipping that part because with our luck someone will end up in the ER from holly consumption. (Wouldn't be the first time one of us ate a garnish and got deathly ill.) 

Whatever cheese or non cheese ball you bring out of your kitchen, we hope you have such a happy holiday that your faces hurt from laughing and that your celebrations are delicious. 

Happy Holidays!

xox Carrie & Diana 

Eggs are a staple breakfast food for Carrie whether she’s making them herself or going out to brunch, they win her vote over pancakes every time. Maybe it’s because she grew up with chickens on her lap, or maybe it’s the sausage gravy that often comes along with her eggs, probably both. Because Outpost makes the best sausage this side of Germany (we’re assuming) and because it’s lean, we both prefer it to any other sausage we can get our hands on (mind you, it has nothing to do with the fact we blog for Outpost, well maybe a little). That + tubes of biscuits only recently available in the co-op’s refrigerated section + kids in footie pajamas at dinner time = our faces ache from gigantic smiles. The tube of biscuits comes with instructions, so we’ll leave that to you to figure out  as well as how to cook your eggs – everyone we know likes their eggs differently (our way is over medium, in case you were wondering).

Eeeeeeeasy Sausage Gravy

Sausage gravy is eeeeeasy and crazy delicious. What other reasons do you need to make it? Whenever Outpost’s butchers make up a batch of breakfast sausage or Irish country sausage, you should hoard it for sausage gravy. Yes you can use chicken sausage, the chicken apple sausage or the chicken brats are probably your best bets. Yes you can use vegan ingredients, including vegan sausage, we like Upton’s Naturals. While you can do both of those things, we prefer our sausage gravy porky.

Serves 4 – 6

1 pound Outpost breakfast or Irish country sausage (bulk or removed from casings)

2 tablespoons butter

1/2 cup all purpose flour

3 cups milk

salt and pepper to taste

1. Be sure to use a pan that is NOT non-stick as you'll need to whisk the gravy thoroughly.

2. Fully cook and brown the sausage, remove and set aside. 

3. Drain all but about a tablespoon of drippings from the pan, add butter. When butter is melted, slowly add in the flour, whisking well to coat all the flour with butter. 

4. After all the flour is added and has turned a light brown color, slowly add in milk, whisking the whole time. 

5. Gravy will thicken quite a bit. If necessary, add more milk and whisk to combine.

6. Salt and pepper to taste. Serve with eggs and biscuits.

Diana is a sucker for pancakes. So much so, she has quite a few recipes for pancakes she pulls from when she’s flippin’ cakes on the griddle. There are gluten-free pancakes for her little squirt, stuffed Algerian pancakes when she’s feeling fancy, classic buttermilk pancakes and perhaps her favorite of all, Oatcakes. What’s so great about oakcakes you ask? They don’t sound awesome, but they have a magical hold on picky eaters who say they don’t even like pancakes (weirdos). They’re also the easiest recipe in her arsenal – which is exactly what makes this a great breakfast for dinner. Some other time we’ll get to making the other pancake recipes – but right now we are going along with the cravings of a pregnant woman. Oatcakes it is.

Oatcakes

Bacon. Bacon is what need alongside oatcakes. It might be Diana’s bun in the oven that requires the bacon, but it wasn’t hard to convince Carrie of its necessity. No, you can not substitute quick oats, the texture isn’t as awesome – but yes, you can substitute gluten free rolled oats and gluten free AP flour mix.

Serves 6

2 cups whole rolled oats

1/2 cup flour

2 tablespoons sugar

1 tablespoon baking soda

1 tablespoon baking powder

1/4 teaspoon salt

2 ounces melted butter

2 eggs

1 teaspoon vanilla

2 cups buttermilk (low fat is okay)

butter or oil for frying

1. Combine dry ingredients and wet ingredients in 2 separate bowls (sorry!)

2. Add the wet to the dry bowl and gently fold to moisten – do not overmix or your pancakes will be tough.

3. Let the mixture sit in the refrigerator for 20 – 30 minutes.

4. Cook 1/4 cup portions over medium heat in a lightly oiled frying pan or on a lightly oiled griddle set at 350 degrees. When bubbles form, flip and cook 2 – 3 minutes longer. Serve with maple syrup (and uh, bacon.)

We're Good Sharers: Food for Squirrels

When we're not startling our kids with breakfast for dinner, we're staring out our kitchen windows watching the squirrels and birds figure out who gets which of our leftovers. We're not talking troughs of grossness, no, we're classy. Our yard visitors get only the best (of leftovers past their prime) ... this little feast is from Carrie's latest find in the fridge, leftover thanksgiving cranberries and root vegetables. A little dallop of each into icecube trays, then into the freezer until special-food-for-squirrel o'clock. Pop a few in the feeder or on the ground and those little furry suckers are the fanciest squirrels in the neighborhood (and if the dogs find them first, meh, whatever.)

December makes us crazy:

We suspect we’re not the only tail chasers this time of year. Running around, going to parties, having parties, working late hours, making or buying presents, frantically stashing gifts (that we’ll forget where we hid) and trying so so hard to remember we really do love the holidays. That kind of crazy schedule deserves a dinner that’s nearly effortless and certainly delicious. While a frantically eaten jar of sauerkraut at the sink is something we’re both prone to do and rather keen on in these types of situations, this time around we’re talking sandwiches. Hot sandwiches that bring enormous smiles to our faces and erase a day of feeling frazzled leaving us feeling down right nourished and rather calm.

Working out recipes we’d like to share was a rather hilarious adventure – with a little help from Beano, we survived a weekend of testing falafel recipes while ironing out the ingredients. We learned canned beans make weird, floppy falafel, that 2 days of soaking beans is way too long and 6 hours isn’t nearly long enough. Despite all that, they’re shockingly simple to make (even over and over) and even more shocking, we still love falafel, though after batch 3 they started to resemble Grinch heads. Delicious, delicious Grinch heads. If you're interested in an all out awesome meal, watch Outpost's video for shockingly quick and easy pita (and then make them)! Thankfully, the turkey burgers didn’t resemble any Dr. Suess characters, rather they confirmed what Diana always suspected, that Carrie really is a genius. 

Prior to Carrie’s turkey burger invention, neither of us thought much of turkey burgers. To be perfectly honest, we hated them while everyone else seemed to love them. Faced with a pound of ground turkey and a head full of determination, Carrie managed to make a damn fine turkey that will be in regular rotation at both our houses. We’re pretty excited to be part of your turkey-burger-loving club thanks to our favorite cheese, Buffalo Wing cheddar. Yes you can use another cheese, but we promise it won’t be as tasty.

With a couple quick sandwiches in our pantry arsenal, we’re reminded that a crazy December can be awesome. We’re pretty certain the two quick sandwiches we picked out to share with you will not only make your December equally as awesome as ours, but also keep your holiday preparation merry and bright. Sandwiches can do that, it’s true.

Once the dishes are cleared, we have time to work on all the homemade gifts we’re fixin’ to give this year. In addition to the gifts we can make from our couches, they’ll also be a few jars donned with ribbon falling from our pantries. This week we’re fixin’ to put together a dulce de leche that features our favorite pantry pal, coconut milk. Our intentions are that our friends will warm this up and eat over vanilla ice cream or spread into their fancy French crêpes. You can make this up to a month in advance if you make some space in your refrigerator – and because December is only going to get busier, we’re banking on crossing this off our to-do this right away!

Diana-Is-Hungry-NOW Falafel Sandwiches (aka Grinch heads)

The falafel dough for this recipe turns quite green and we decided they look like little Grinch heads while frying in the pan – which is exactly what we feel like when we work ourselves to the point of being famished. That’s precisely why we keep our pantries stocked and our veggie bins in ample supply. The Grinch-iest part about this recipe is remembering to soak the beans overnight (Diana swears 13 hours is the perfect amount of time) and dragging the food processor out off the top shelf and getting it back up there when you’re done (yeah right.) Stuff these suckers in a pita, pour on the Good Sauce (recipe below) and you’ll be eating dinner well before you’re tempted to steal Cindy Lou Who’s candy cane (or eat cold baked beans from the can.)

Makes 4 – 6 sandwiches

1/2 onion, roughly chopped

2 cloves of garlic

1 cup dried garbanzo beans, soaked overnight

4 tablespoons fresh cilantro, roughly chopped (or mint or parsley)

1 teaspoon salt

1 teaspoon cumin

1 teaspoon baking powder

4 tablespoons flour

2 Tablespoons sesame seeds

cooking oil

1. In a food processor, pulse the onion and garlic until they’re minced. Add the soaked and drained garbanzos, cilantro, salt and cumin. Pulse until well blended.

2. Add the baking powder and flour and blend in the food processor until thickened (less than a minute). Stir in the sesame seeds until everything is incorporated.

3. Over medium high heat, heat 1/4 – 1/2 inch of cooking oil (you can deep fry them or fry them in less oil too).

4. For quick pan frying, form the mixture about ping pong ball size and then flatten slightly or make into complete patties. Fry for about 3 minutes per side. (We just threw spoonfuls in the pan).

5. Serve with pitas or naan, pickles and The Good Sauce or a tahini sauce alongside a hefty salad of lettuce, cherry tomatoes, cucumbers and feta.

The Good Sauce

1 cup plain Greek yogurt, nonfat

1 medium cucumber, peeled, seeded, chopped and drained of excess water

1 clove garlic, minced

1 Tablespoon fresh lemon juice

1 Tablespoon fresh cilantro, finely chopped (or mint or parsley)

1/2 teaspoon cumin

1. In a small bowl mix all ingredients.

2. If you have the forethought to make this ahead, letting this sit for even a mere 30 minutes in the refrigerator makes it taste even better. Stir before serving.

Carrie is a Genius Turkey Burgers

Prior to this recipe discovery we both hated turkey burgers. Shocking, we know. Everyone seems to love them. We realize the point of using turkey is for hearth health, but it’s our favorite cheese, Buffalo Wing cheddar, that saved turkey burger’s reputation for us. Everything in moderations, that’s what we say.

Makes 4 generous burgers

1 pound ground turkey

1/2 cup Buffal Wing Cheddar, shredded

1/2 cup scallions, chopped

salt, pepper and hot sauce to taste

cooking oil

1. In a medium bowl mix all the ingredients

2. Form into patties and set aside

3. Heat a large fry pan over medium high heat with just a little cooking oil coating the pan. Fry about 5 minutes per side or until the juices run clear.

4. Flip onto your buns in waiting and garnish with your favorite burger toppings (we like ketchup, simple girls that we are.) We’re big fans of serving this this quickie burger with Alexia Sweet Potato fries. (It’s no wonder we put these burgers in rotation so often!)

Homemade Holiday Gift: Dulce De Leche

We’re not renowned bakers, but we’re pretty handy at putting delicious things in jars. This jar of deliciousness is exactly the type of thing you would like a guest to bring you as a hostess gift – being pretty big fans of the golden rule, this is one of the homemade gifts we’ll have on hand this season for our party going and gift giving.

Makes 2 1/2 cups

2 14-ounce cans unsweetened coconut milk

1 1/2 cups (packed) golden brown sugar

1/2 teaspoon coarse kosher salt

1. Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves.

2. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes.

3. Transfer sauce to small jars. Cool completely, then tighten on those lids and chill. Can be made 1 month ahead. Keep chilled.

4. We’re thinking some ribbon and brown paper tags will fancy this up for a mighty fine gift.