The winner of The Newlywed Cookbook was comment #8:
Congratulations Mrs. Barbara! Reply to the email I sent you with your mailing address and I’ll get it sent out to you asap!
When asked if I wanted to preview a copy of The Newlywed Cookbook by Robin Miller – I said, “YES” without hesitation! Mostly because I just love to try out new cookbooks, but also because the book is written for couples to cook together… and me and my sweetheart love to cook together!!
When we got married, I was already a pretty good cook! I have loved to be in the kitchen cooking and baking for as long as I can remember! After we got married, Richy and I started cooking together almost immediately and we still do!
While I do the bulk of the cooking for our family, it’s not unusual for us to cook a meal together at least once a week – and he usually prepares meals for the family solo at least once or twice a week when I’m bogged down in cake!
Sorry… I ramble. Back to the cookbook. Robin, the author of The Newlywed Cookbook, is also the host of the Food Network’s Quick Fix Meals, as well as a New York Times bestselling author.
This cookbook has over 200 recipes and after reading through many of them, I can tell you that they’re very doable and not at all intimidating – I think they’d especially great even for the beginner (newlywed) cook!
There’s also this amazing section in the book that includes tips and sample menus for special occasions including Thanksgiving, Sunday Brunch, Valentines, and for Breakfast in Bed!
Ironically, this week when I decided to try out a recipe and review the book… my hubby is out of town… so we didn’t get to cook together!
But I can honestly tell you that I had these Chicken & Black Bean Enchiladas put together and in the oven in less than 30 minutes (even with interruptions from my children!). And they were delicious!!
You can see one of my little “interruptions” here… he kept stepping between me and the plate of food and grinning and putting those little chunky dirty hands together saying “cheese”… I can’t say no to that sweet dirty face!!
Scroll to the bottom and I’ve shared my (slightly adapted) recipe … try them and let me know what you think!
So… would you you like to win your very own copy of The Newlywed Cookbook by Robin Miller? Just leave me a comment below answering the following question:
Were you a good cook when you got married (and are you better now)? If you’re not married… are you a good cook now?
Giveaway will close on Sunday, March 10 at 11:59pm CST! Random winner(s) will be chosen with Random.org. He/she will have 48 hours to respond or a new winner will be chosen!
- 2 15 ounce cans of black beans, drained (I used beans I cooked myself - about 3 cups)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon of diced jalapenos
- 1 pound of cooked boneless skinless chicken breast, diced
- 8 flour tortillas (I used the burrito size - 10")
- 1 cup of salsa
- 1 cup shredded Monterey Jack Cheese (I used Pepper Jack - it's what I had on hand!)
- ½ cup chopped green onions (I skipped this - my kids don't do raw onion)
- Chopped lettuce and sour cream, optional, for topping!
- Preheat oven to 400°. Spray a shallow baking dish with non-stick spray!
- Use a food processor (or I used my immersion blender) to combine the beans, chili powder, cumin, and jalapenos. Blend the mixture until it's almost smooth - but still a little chunky.
- Divide the bean mixture between your tortillas and spread it down the center of each one. Top with the chicken. Roll up each tortilla and place them seam-side down in the baking dish, side by side.
- Top with salsa, shredded cheese, and green onions (optional). Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
- I topped ours with extra cheese, chopped lettuce and sour cream!
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