Sorry I dropped off for a bit there. Ever read that children's book Alexander and the Terrible, Horrible, No Good, Very Bad Day? If not you should -- it's funny and cute. Well, I had a Terrible, Horrible, No Good, Very Bad Day which ended up affecting my mood for the week? And you know those days that just make the whole week suck? Yup...that would be me....now :/ Don't worry, nothing personal. More on the school front. I got some bad news on this award I applied and worked my butt off for. Turns out -- they still did not think it was good enough. ::sigh:: I cried for about a day, and sulked for another day. I am just starting to get back into not being mopey. I know, I know...I should not let this get me down so much and to be honest I have no idea why it hit me so hard, but man, it brought me down! But, I will not be defeated, will brush myself off and try again.
And on top of that, for the past week, I have been getting awful sinus headaches :/ I cannot seem to get rid of them and by the time it's evening, my head is hurting so badly that I feel nauseous and can't even open my eyes. And my sinus headache was the worst on my Terrible, Horrible, No Good, Very Bad Day...just my luck and probably because I was crying. So that's what's been going on with me. Sory to be Debbie Downer in the corner....I just wanted to explain why I've disappeared. The hubby was super sweet (yes...as always) and when I got home from my Terrible, Horrible, No Good, Very Bad Day, I had flowers and my favorite chocolate bar waiting for me. It was so nice, and just what I needed. I guess I'll keep him ;)
I made this pasta for the hubby two days ago. I wanted a recipe that I knew would last a few days (though, knowing the hubby, I should have known a few days would only be two ;). It is super easy to make, because you throw ingredients in a skillet let is simmer, stick it in the oven and voila -- delicious meal :) Most of my time making this meal, was on the couch! Though I had the horrific food blogger moment when I opened my cupboard for one of the ingredients and it wasn't there :/ So, I am missing black beans. But I included a note to add it, if desired.
Preheat Oven to 350F Degrees
1 tbsp. olive oil
3 tbsp. green onion
1 lb. ground turkey (or beef)
2 tbsp. taco seasoning
1 tbsp. garlic powder
15 oz. of red enchilada sauce (I used 1 1/2 --10oz--cans)
1 c. of salsa
1/2 c. chicken broth
1/2 c. of milk (or 1/2 c. of sour cream)
8 oz. pasta
1 c. frozen corn kernels, thawed
1/2 c. frozen chopped poblano peppers, thawed + some for garnish
1 c. black beans, drained*
2 c. of cheese, divided**
* I did not add beans because I did not have any at home :( Though I thought I did. But I think it would make the pasta even better!
**I used 1 c. of pepper jack cheese and 1 c. of the fiesta blend. You could also just do 2 c. of the same cheese.
In a large skillet heat olive oil over medium high heat. Saute green onions until slightly browned and fragrant. Add in ground turkey -- sprinkling taco seasoning and garlic powder over meat -- and cook until browned. Drain any extra fat.
Stir in enchilada sauce, salsa, chicken broth and milk. Add in pasta, making sure pasta is completely submerged in sauce. Bring contents to a boil. Once boiling, reduce to low heat and cover skillet. Simmer for about 15 minutes. Then fold in corn and poblano peppers (and beans if desired). Cover and simmer for an additional 5-10 minutes, until pasta is tender. If your pasta is not tender, but your liquid (sauce) is low, add in 1/4 c. of enchilada sauce, 1/4 c. of chicken broth and a tbp. of salsa, at a time, until pasta is tender. Once pasta is tender and no residual liquid remains, stir 1 c. of cheese until completely melted.
Coat a 9 x 13 inch casserole dish with cooking spray. Pour enchilada pasta in casserole dish and cover with remaining cheese. Place in oven and bake for 5-10 minutes until cheese has completely melted. Remove from oven and garnish with poblano peppers.