Chicken and Black Bean Enchilada Casserole


This is a delicious slightly spicy recipe!

I love mexican food! I’m always searching for ways to prepare it. The spicier the better in my opinion.  This recipe called for a 4 oz can of diced chilis, I thought I had some in the cabinet but realized I had a 4 oz. can of diced fire roasted hot jalapeno. I used these in place of the chilis, it really spiced up this dish nicely. I also loved that this recipe used corn tortillas instead of flour, it adds so much flavor. I always purchase soft corn shells when making tacos, I quickly fry them in a little bit of oil, so much better than the flour in my opinion.  I love recipes that call for a rotisserie chicken for week night meals. It makes it so simple to prepare! This would be great topped with avocado as well as the lettuce and tomato, the addition of black olives would also work. I will be making this again for sure.


• 1 rotisserie chicken (diced) or 4 cups diced chicken

• 1 1/2 teaspoon ground cumin

• 1 1/2 teaspoon ground coriander

• 4 tablespoons chopped fresh cilantro

• 2 (15 ounce) can black beans, rinsed and drained

• 1 (8 ounce) can diced green chile peppers, drained ( I used a small can of diced fire roasted Jalapenos, I recommend this if you like it spicy)

• 1 (28 ounce) can red or green enchilada sauce ( I used the red sauce)

• 16 (6 inch) corn tortillas

• 2 cups shredded Mexican blend cheese

• Sour cream, lettuce tomatoes and sliced avocado to serve. Black olives would also be great.


1. Preheat the oven to 375 F..

2. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.

3. Spread 1/3 of the enchilada sauce over the bottom of a 9 x 13 inch baking dishe. Place 6 tortillas over the sauce, overlapping if necessary . Spoon 1/3 of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese. Spoon the 1/3 enchilada sauce over the cheese, and make another layer. Pour remaining sauce over last layer cover with foil and bake.

4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

5. Serve sour cream, lettuce, tomatoes and avocado slices, and/or additional cilantro leaves on the side.


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Caesar Salad

I love anchovy' can add them if you like!

This is a super fast recipe for caesar Salad. Put the ingredients in your blender…yes you can finally use that blender! mix and serve over romaine lettuce. You could add chicken or shrimp and the meal is complete. I served this with the Spinach Mushroom Manicotti Recipe.  NO BULL it fast, simple and delicious!


  • 1 pkg of romaine hearts
  • freshly squeezed lemon juice from 2 lemons
  • 1/4 cup reduced fat mayonnaise
  • 1/4 cup parmesan
  • 2 anchovy fillets ( more for garnish if you like them)
  • 1 garlic clove

Make dressing in a blender, combine all ingredients except lettuce of course, and blend until smooth.

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Spinach & Mushroom Manicotti

Spinach and Mushroom Manicotti!

I found this recipe on the box of my Manicotti and tweaked it just a tad. My husband loves Italian food, I believe he could eat it everyday. I’m more of a mexican kinda girl myself. With that said this was a very good recipe. I have made something similar in the past, but it called for frozen spinach. This recipe called for fresh, which I now prefer. The addition of mushroom is delicious. I always add spices to my jar sauce, so you can do what ever you want to dress up your sauce. I always add fennel as a rule. I love the taste of it.  You should give it a try NO BULL your sauce will taste better


  1. 1 box of manicotti
  2. 2 T. olive oil
  3. 6 oz mushrooms chopped
  4. 1 lg bag of fresh spinach chopped
  5. 2 eggs
  6. 1 15 oz container of ricotta cheese
  7. 2 cups of mozzarella cheese ( 1 cup for filling, the other for topping)
  8. 1/3 cup chopped fresh basil ( it is much better to use fresh in this dish)
  9. 1 t.  salt
  10. 1 jar pasta sauce
  11. 1/2 cup fresh grated parmesan cheese
  12. 1 jar pasta sauce
  13. 1/2 C. fresh grated parmesan cheese
  14. 1 lb. sweet italian sausage
  15. 2 cloves of garlic

Preheat oven to 350, cook manicotti for 7 minutes drain rinse in cool water and set aside. Cook sausage in pan and add pasta sauce and any seasoning you may want to add to dress up your sauce. This is where I always add fennel.

Heat oil in skillet over med heat. Add mushrooms and garlic. Saute 5 minutes, stirring occasionally. Stir in spinach cook 5 minutes. Set aside to cool.

Beat eggs in large bowl, stir in ricotta, 1 cup of mozzarella, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup sauce in a 9 x 13 baking pan. Stuff shells with cheese mixture, and lay over sauce. Spread remaining sauce over pasta. Sprinkle with parmesan cheese and mozzerella cheese. Cover with foil and bake for 30 minutes. Uncover and continue baking for 10 to 15 minutes.




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Apple Pie French Toast

Apple Pie French Toast

I found this recipe and just had to try it. I have to say it was amazing! The hot carmel apple topping was a breeze to make, but the thing that put this over the top is the candied walnuts! OMG…they are good. I found myself picking at them the whole time I was making this. They are super simple to make…don’t skip this part of the recipe! NO BULL they are delicious. This is perfect for a weekend breakfast!

Apple Pie French Toast
2 granny smith apples (peeled,cored and sliced) 

This develops into a thick carmel apple topping!

2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon flour
1/2 teaspoon cinnamon
1/4 cup water
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
4 slices bread
1/4 cup candied walnuts
( Recipe below )
1. Simmer the apples, butter, sugar, flour cinnamon and water until the apples are tender, about 10-15 minutes and set aside.
2. Mix the eggs, milk and vanilla in a wide dish.
3. Dip the bread into the egg mixture to coat on both sides.
4. Melt some butter in a pan and fry the slices of bread until golden brown, about 3-4 minutes per side.
5. Serve the french toast covered in the caramelized apples along with some candied walnuts.
Candied Walnuts 

What ever you do, don't skip making these!



1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon coarse salt (optional)
1. Spread the walnuts out in a single layer on a baking sheet.
2. Bake in a preheated 350F oven until nice and toasted, about 5 minutes, and set aside. (Watch them carefully.)
3. Melt the sugar in a sauce pan and wait for it to turn a nice shade of amber.
4. Add the walnuts and mix to coat.
5. Pour the walnuts onto a sheet of parchment paper, quickly separate them, sprinkle them with the salt and let them cool.


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Guinness Chocolate Cheesecake

photo of all the ingredients to make guinness chocolate cheesecake

Ingredients needed to make a Guinness Chocolate Cheesecake.








The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This cheesecake has a texture that seems to be like a cross between a souffle and fudge and it is simply amazing! The Guinness flavour is very subtle but it seems to enhance the overall chocolate flavor.  This is a chocolate lovers dream! NO BULL, if you love chocolate, you will be in heaven with this rich chocolaty dessert!

Photo of Guinness Chocolate Cheesecake.

This rich chocolate cheesecake takes on a delicious flavor with the addition of Guinness Beer!

Guinness Chocolate Cheesecake

One of the most decadent and creamy chocolate cheesecakes around with a shot of Guinness to enhance the chocolate flavour.
Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

  • 1 cup graham cracker crumbs

    photo of Guinness Chocolate Cheesecake

    This is a rich chocolate cheesecake enhanced by the addition of guinness beer.

  • 2 tablespoons cocoa powder
  • 2 tablespoon sugar
  • 2 tablespoons butter, melted
  • 12 ounces dark chocolate, chopped
  • 2 tablespoons heavy cream
  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup Guinness
  1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.

    photo of guinness chocolate cheesecake

    Pulse ingredients in a food processor to make crust.

  2. Melt the chocolate in the cream in a double boiler.
  3. Cream the cream cheese.
  4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
  5. Pour the mixture into the spring form pan.
  6. Bake in a preheated 350F oven for 60 minutes.
  7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  8. Let it cool completely.
  9. Chill the cheesecake in the fridge overnight.

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Guinness Shepherds Pie

photo of the best Shepherds Pie Recipe

This is an amazing quick recipe for Shepherds Pie.

While searching the Internet I came across an interesting recipe using Guinness beer as an ingredient for  Shepherd’s Pie. I had already made a chocolate cheesecake using Guinness as well earlier in the day, so what the heck!  I absolutely loved the flavor of this Shepherds Pie. The Guinness really added an interesting flavor, the smell was amazing when it was cooking.  We will definitely be making this recipe again!

  • 7 oz Guinness (half of a 14 oz can)
  • 1 lb of Ground Beef
  • 1 can of French Cut Green Beans
  • 1 can of Tomato Soup
  • 5 medium Yukon Gold Potatoes
  • 1/2 Cup Sour Cream
  • 1/4 Cup milk
  • 1 Cup Grated Cheddar Cheese
  • 1 Cup chopped Carrots
  • 1 Cup Chopped Yellow Onion
  • 4 Tbls Butter
  • Salt and Pepper to taste
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika

The very first step is to start your Mashed Potatoes. I washed and chopped my Yukon Golds and put them in a pot to Boil.  It takes about 25 minutes for them to get to a Mashable state.  Next step is to chop your onions and carrots.   This can be a one Pan dish if you have the right pan.  I used my Big Iron Skillet, which I LOVE!  Now melt 2 Tbls of your butter and then sautee your veggies for about 3-4 minutes until just softening. Remove from pan and set aside.

Add ground beef to pan and brown. Drain fat from pan. Add veggies back to skillet. Add Guiness to skillet.  Season with garlic powder and Paprika salt and pepper to taste.  Cook until liquid disappears.

Drain green beans and spread over meat mixture. Spread 1 can of tomato soup evenly over the green beans.

Mash potatoes with 2 Tlbs. butter and milk. Add sour cream. Season with salt and pepper to your liking. Spread evenly over skillet mixture.  Top with cheese.

Bake in a 375 degree oven for 15 minutes.



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Homemade Tomato Soup

photo of homemade tomato soup

This is a simple tomato soup recipe great with a grilled cheese!

I can’t wait until summer and I can buy tomatoes at the farmers market! That is honestly one of my favorite things to do on a Saturday morning. I love talking to the farmers learning about the produce. There is one farmer there with the largest variety of tomatoes I have ever seen. I can hardly wait to try making this tomato soup again once the tomatoes are truly in season. This is a simply soup, delicious with a grilled cheese of course. I think next time I will add fresh basil as well. I had some left over rye bread so I made some homemade croutons and sprinkled the soup with Parmesan cheese. Delicious! NO BULL give it a try if you enjoy tomato soup, it was so simple!

2 T. Butter
4 fresh tomatoes (chopped)
2 T. honey or more depending on tomato sweetness
2 C. Chicken Broth
1 Large can Tomato Paste
½ C. Onions, finely chopped
Melt margarine; add chopped onions and saute till tender. Add tomato paste, tomatoes and chicken broth to pot. Saute till tomatoes are tender, taste and add honey. Depending on the fresh tomatoes you may need to add more than the 2 T. I suggested.

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Simple Goat Cheese Appetizer

photo of goat cheese appetizer

Simple appetizer of goat cheese with marinara sauce.

This is a simple appetizer that I love to make. Just thought I would post it in case you have never tried it. Great served with wine, or just the way we had it tonight with a cold beer!
No Bull, give it a try!
Simple Goat Cheese Appetizer

1 small jar of your favorite marina sauce
1 log of herb goat cheese
1 loaf of your favorite baguette

Spread sauce in bottom of oven safe dish, add log of goat cheese in center. Heat in over at 425 degrees for about 20 minutes or until slightly brown on the top. Heat bread and slice thin for dipping.

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Jalapeno Egg Sausage Braid

photo of Jalapeno Egg Sausage Braid

This is wonderful served for breakfast or a nice brunch.

photo of Jalapeno Egg Sausage Braid

Be sure to brush the crush with egg before baking for a golden crust.

photo of jalapeno Egg Sausage Braid

Cut slits in crust about 2 inches wide and crisscross crust.

photo of jalapeno Egg Sausage Braid

I used a thin sliced pepper jack cheese!

It’s a bloody morning brunch at the Munro house! I decided to try a recipe I found and doctor it up a bit. It is AWESOME! I made a tomato sereno pepper relish to serve with this. It is just a simple mixture of sereno peppers sliced thin..seeds and all , diced onion, diced tomato and cilantro. Sprinkle all with salt and pepper and throw in a bowl and chill in the fridge until your meal is ready. I make this dish all the time for dinner it is awesome with rice! Anyway back to this delicious brunch! You are going to love this NO BULL! It is awesome. I’m now thinking of all the different combinations I could do with this. I hope you give it a try. Let me know if you do!

Jalapeno Egg Sausage Braid

1 (13.8-ounce) can refrigerated pizza crust dough (I used Pillsbury thick canned pizza crust)]
1/4 cup chopped onion
1/4 chopped mushroom
1/4 cup chopped red pepper
1/2 lb sausage (I used hot sausage), browned and drained
3 large eggs, lightly beaten with a touch of milk
1/4 lb deli sliced pepper jack cheese ( I used extra hot)
1/4 cup chopped seeded jalapeno peppers
1 large egg white, lightly beaten


1. Preheat oven to 425°.

2. Unroll dough onto parchment paper; pat into a 15 x 10–inch rectangle. When ready to bake, simple lift parchment paper onto pizza stone.

3. Cook sausage browned. Remove from pan with a slotted spoon. Drain well on paper towel.

5. Add onion diced mushroom and diced red pepper to pan saute until just tender, sprinkle with salt. Remove from pan and toss with sausage mixture.

6. Scramble eggs in warm pan and add to sausage mixture.

7. Sprinkle egg mixture down center of dough, leaving about a 2 1/2-inch border on each side. Sprinkle jalapeno over egg mixture top with cheese.

8. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

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Eggs In Purgatory

photo of eggs in purgatory recipe

This is delicious served over cheesy grits.

photo of eggs in purgatory recipe

Prepared in a cast iron skillet, make wells in sauce and crack eggs. Bake until set to your desired liking.

The perfect Sunday breakfast! I saw this recipe and just had to try it because of the name alone! Until recently I had NEVER had grits…where have I been? I LOVE them! I began searching for a great cheese grits recipe to use for this recipe and came across one that claimed she had received several marriage proposals after making them, so I thought I must give it a try. They are awesome!
This may seem a little time consuming to make, but it is well worth it on a relaxing Sunday morning. Give it a try NO BULL it is a good recipe!

Eggs in Purgatory

Garlic cheese grits ( RECIPE BELOW)
4 slices of bacon
1/2 cup of coarsely chopped Vidalia or other sweet onion
1/4 cup of coarsely chopped green bell pepper
2 tablespoons of tomato paste
2 medium tomatoes, peeled and chopped( Just drop in hot water for a min and the skin falls off)
1 can of Rotel tomatoes
Salt and pepper, to taste
Shredded cheese,

Preheat oven to 325 degrees.

Cut up the bacon into a cast iron skillet and cook until just about crisp. Remove and set aside, reserving the bacon drippings. Add the onion and bell pepper and cook over medium heat until softened. Stir in the tomato paste and cook, stirring constantly, for about 3 minutes. Add the chopped fresh tomato and the Rotel. Bring to a boil, reduce heat to medium low and simmer for 30 minutes.

Make a batch of cheese grits while the tomatoes are simmering and hold them over low, stirring occasionally.

Garlic Cheese Grits

4 cups low-sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt and freshly ground pepper
In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper keep warm.

Using a spoon, make 4 wells in the sauce and crack one egg into each well and sprinkle the eggs with salt and pepper. Using pot holders, carefully transfer the entire skillet into the preheated oven. Bake at 325 degrees for 10 to 15 minutes, or until yolk is set as desired. Sprinkle with shredded cheese, if desired, and return to the oven 30 seconds to 1 minute, or just until cheese is melted.

Serve over hot cheese grits sprinkle with cooked bacon serve with thick crunchy, buttery toast.

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