Ahhhhhhhh! I’ve been so completely active lately.

Today I competed in a Chinese language take-out cook-off. It was amazing to start to see the come out and every one of the creative dishes.

We were necessary to help to make 250 examples. I understand… that’s a lot of freakin’ examples! I spent my Sunday evening chopping, dicing, and listening to Bon Iver. I had been totally in the zone. There’s something about the mix of music and meals that leaves me feeling totally content. I mean, I LOVE creating dishes more than anything on earth. Music tunes out the rest. I end up being happiest in my brain considering flavor combinations.

Here is a sneak look: Each morning I awaken and search through my cupboards. The other day I came across coconut. I got super excited. Up coming there have been raspberries and coconut dairy within the fridge. Guess what happens I came up with? Toasted coconut oatmeal with raspberry coconut milk & almonds. That was my breakfast. Same thing happens at lunchtime and dinner. I cannot help but simply throw the things I find together and somehow ensure it is delicious.

I suppose it would have been really beneficial to have figured all of this out four years back, but that’s not how life functions. Life enables you to work for what you would like. It surprises you! And I’m okay with that, so long as I can maintain eating things that pop into my brain, then talk about them with you. Cool?

For the contest I wound up making ginger-garlic chinese chicken lettuce wraps with sweet mango salsa. I had been sure these were going to win. Seriously who doesn’t like MANGO & Chinese language CHICKEN? That combination makes taste buds dance with pleasure. I promise it’s true.

Despite the fact that my dish didn’t win, I’m in fact incredibly happy I competed. Interacting with others using the same passion for meals makes me feel just like I might end up being actually regular. Because I’ve a strange feeling that viewing the Food Network and grocery shopping all the time isn’t? I dunno… I’m simply doing my thing.

Right now I could tell you a very important factor. All I wish to do is unwind and consume a big giant bell pepper stuffed with goodness and dripping in enchilada sauce. You know what I don’t want to do? Finish off my most of my items. I believe I failed to mention that I’m leaving Washington DC!

Life is completely bonkers right at this point… in a great way! SO MUCH is going on. Hopefully I will have some exciting news to share with you soon. But maybe we should talk about this another period? My suitcases are waiting to be packed and I could tell you wish talk about these bell peppers that are stuffed to the brink.

Just take a look at these. Among my favorite points I’ve manufactured in some time. I swear all it requires is definitely one bite and you’re in a global full of deliciousness. Which was a serious statement incidentally.

By now you have to know which i don’t joke around with regards to mexican flavors.

Quinoa.

Chicken.

Cilantro.

Garlic.

Mexican Spices. OMG. What else?

In my world these are a dream become a reality. They’re savory, healthful, roasted, and simply FREAKIN’ AMAZING. Combining rooster & quinoa with enchilada sauce and then stuffing it inside a pepper is most likely one of the better decisions I’ve ever made.

Please get on this level beside me. Significantly… somebody must.

Enchilada Chicken & Quinoa Stuffed Bell Peppers

3 bell peppers, Pigs feet cut in two and seeded

1 cup cooked quinoa

1/2 cup cilantro, plus much more for garnish

1/2 onion, diced

1/2 teaspoon dark pepper

1/2 cup crimson enchilada sauce, plus more for topping (I typically use 1 can)

1/2 cup low fat cheese of your choice (I love colby jack)

Directions

Preheat oven to 375 levels F. In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, and enchilada sauce. Blend well.

Stuff each pepper fifty percent with the combination. Best pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 minutes.

Serves 6

Inspired from Oxygen magazine

Feel absolve to add extra enchilada sauce after they come out of the oven

Best with extra cilantro for an excellent garnish

Kelly Fisher Rivera

This appears ABSOLUTELY DEE-LISH. I cannot wait around to try these!!!

one query…i live in Vancouver, Uk Columbia…anyone find out where I can find enchilada sauce? Have no idea that I’ve seen that across the grocery store…

Kim

caitlin

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