Enchilada Pinwheels

    These little pinwheels are so good! They're perfect appetizers or could even be a great make-ahead lunch! Oh, and they are so ridiculously easy to make! I use canned chicken breast chunks just to make it that much easier but, you could also use fresh cooked shredded chicken. I whipped this up for my birthday weekend, Frankie really liked them and you will too!

Enchilada Pinwheels

Ingredients:

- 2 (12.5 ounce) cans of chunked chicken breast

- 2 (8 ounce) packages of cream cheese, softened

- 1 (10 ounce) can of diced tomatoes with green chilis, drained

- 1 package of taco seasoning (about 2 tablespoons)

- 1 cup of shredded Mexican four cheese

- 1 teaspoon of minced garlic

- 1/4 cup of chopped green onion

- 1/4 cup of chopped fresh cilantro

- 8 large tortillas

    In a large bowl, mix together everything (except the tortillas lol). Spread the mixture evenly onto each tortilla and roll them up. Place them in the fridge until chilled. Slice into pinwheels and serve!

Asparagus and Green Bean Dijon Potato Salad

    Happy St. Patrick's Day! In the spirit of the holiday, I thought it would be appropriate to blog something green! I am so in love with my whole grain Dijon mustard from Trader Joes. This recipe was perfect for it! Although it gives this recipe a little something extra, it's not a necessity. I have made this salad recipe with regular Dijon mustard and it still tasted good! These pictures are from my birthday two weeks ago, we had a ton of leftovers!

Asparagus and Green Bean Dijon Potato Salad

Ingredients:

- 1 pound of red potatoes, cut into 1 inch pieces

- 1 bunch of asparagus, trimmed and cut into 1 inch pieces

- 1/2 pound of fresh green beans, trimmed and cut in half

- 1/4 cup of olive oil

- 2 tablespoons of red wine vinegar

- 1/2 tablespoon of whole grain Dijon mustard

- 1 teaspoon of minced or crushed garlic

- salt and pepper

- 1/4 cup chopped onion (optional)

- 1/4 cup of chopped walnuts

    Place the potatoes into a large pot and cover with water. Lightly salt the water and bring to a boil. Once the potatoes start to get tender take off the heat, drain, and set aside to cool. Watch these potatoes closely because you don't want to over cook them or they will become mushy. In another pot, cover the asparagus and green beans with water. Lightly salt the water and bring to a boil. Once, tender, remove from heat, drain, and place in a bowl with ice and water to cool. In a small bowl, make the dressing for the salad. Whisk together the olive oil, red wine vinegar, mustard, garlic, a sprinkle of salt, and a few cracks of pepper. Toss the cooked potatoes, asparagus, green beans, onion, and walnuts in the dressing and chill before serving.

Bridget's Creamy Coleslaw

    Isn't it the most beautiful coleslaw you've ever seen? I've had this recipe written out on a page from my server book and stuck on our fridge since September. I made it for our hurricane party and for my birthday cookout last weekend! It's so funny because I hated anything with mayo in it growing up. Needless to say, I am now a big fan and I love my coleslaw recipe! I like my coleslaw dressing to be thick and creamy. If you'd like yours to be a little bit more liquid, milk may be whisked in before you toss it. I would stick to whole grain mustard too, it really gives it something extra. This will be perfect for your cookouts all summer long!

Bridget's Creamy Coleslaw

Ingredients:

- 1/4 cup of whole grain Dijon mustard

- 1/2 cup of sour cream

- 3/4 cup of mayonnaise

- 1 tablespoon of sugar

- 1/4 teaspoon of salt

- 1/4 teaspoon of pepper

- 2 tablespoons of white or red wine vinegar

- 2 tablespoons of milk (optional)

- 1/2 of a large head of cabbage, thinly sliced into bite sized pieces

- 2 large carrots julienned into small pieces  

    First, mix together the dressing. Wisk together the mustard, sour cream, mayo, sugar, salt, pepper, vinegar, and milk (if using). Once combined, toss the cabbage and carrots in the dressing. Let chill and serve cold.