Easy Like Sunday... Dinner!

Sometimes there is just nothing better than an easy dinner. This is a new one that I tried tonight and I just NEEDED to share it with you. It is Sunday- this means several things. It means that I got up early for church, went out to a nice lunch, have cleaned the house, done laundry, worked out, and am now completely NOT in the mood to cook something lovely and decadent. 

My answer tonight? Mexican food. 

Not typically healthy, but typically cheap and full of ingredients that come in jars or cans or dried that your pantry may be filled with. So as I looked through my pantry and fridge, I came across some great items that I already had. It was a hodge podge- and I didn't end up using them all, but it gave me a good start. 

So of course, I turned to Pinterest, which for the record, I typically do not trust for recipes. Pinterest is fabulous for one thing... it INSPIRES us. Just as you would slightly tweak a wedding decor idea you find on Pinterest to your taste, do the same with the recipe. When I logged onto the app, I searched for "Healthy Mexican Dinner." The first thing that came up looked DELICIOUS, but then I read the title and saw "Baked Chicken Chimichanga". I wouldn't even tell Austin the name of the dish when I described it to him! 

A chimichanga just sounds like cardiac arrest and cellulite to me. However, after getting some inspiration from a fellow pinner, I came up with this healthier recipe that is delish. 

LeeLee's Healthy Baked Chicken Burritos (because I still don't like the name Chimichanga):

4 Cups Shredded Cooked Chicken

 Great tip: Rotisserie Chicken is tender, quick and cheap (especially at Star Market- and you can buy just the breast!)

2 cups Salsa- I bought a fresh salsa in the refrigerated section that wasn't as potent and had more fresh veggies and herbs

3 Green Onions, Chopped

1 avocado- Peeled and Chopped into Small Cubes

1/2 Green Bell Pepper, Minced

1/2 Red Bell Pepper, Minced

1/2 Yellow Bell Pepper, Minced 

1 tsp. Fresh Garlic, Minced

2 Cups Shredded Mexican Cheese 

1 1/2 tsp. Cumin

1 tsp. Ground Oregano

8 10" Flour Tortillas

2 tbsp. Melted Butter

Salt and Pepper To Taste

Additional Toppings: Salsa, Sour Cream, Guacamole

Instructions:

Shred cooked chicken into large bowl. Add Salsa, Green Onions, Avocado, Bell Peppers, Garlic, Cheese, Cumin and Oregano and mix until well combined. 

Preheat oven to 375 degrees F. Place 1 cup of chicken mixture into middle of each tortilla. Fold each side and roll like a burrito. Place open side down on parchment lined baking sheet. Spray with cooking spray (or brush with melted butter) and bake for 30 minutes until tortillas are golden brown on tops.

Serve with Yellow Rice with Scallions and Grilled Corn Salad

Mexican Grilled Corn Salad:

 3 Cups Shredded Iceberg Lettuce

4 Ears of Corn, Sprayed with Oil and Grilled 

2 tbsp. Avocado Ranch Dressing

1 tbsp. Chopped Fresh Cilantro

Juice of 1/2 Lime

Austin loved this dinner and inhaled it before heading out for a night with the guys. One of my best friends, Cynthia, and I also adored it before watching the LIVE performance of "Grease" on FOX tonight. The perfect evening. 

If you have any questions about this recipe, please comment! And as always... Enjoy!

Welcome Back to Gracious Goodness

Well, I have finally decided that it is time for me to start blogging again!

 Cooking, entertaining and writing have always been passions of mine, so this blog has always seemed like an obvious outlet, but in the past two years (has it really been that long since I have posted something?!?!) finding the time has been an issue. 

These "late-twenties" years are hectic! When I was in college, I was under the common impression that your twenties are so much fun- and don't get me wrong, they are- but real life hits fast and hard after that breezy college lifestyle. Since I last posted, I have gone through some major changes and done a whole lot of that wonderful/awful "growing up" thing. 

Here are a few things that have changed from my past-blogger self:

1. I'm very much in love with a wonderful, kind man, Austin Ray. 

You will hear a lot about him throughout my posts, as he is usually my recipe guinea pig (most of the time, very happily- unless I really screw something up!) 

2. I now own a restaurant that I used to be an employee of.

This was a much bigger change than I expected it to be. After working as an assistant to my Mama, then a cook, then a MASSIVE failure of a book-keeper, then a manager, Mama finally decided it was time for me to take some ownership. 

I'll never forget sitting at that table with my attorney (who also doubles as my brother, Chris, the best big brother a girl could ever pray for) as I was about to sign those papers. It all felt so official- sitting at a huge conference table at a law firm with just the two of us, him sitting at the head of the table with printed documents and a very fancy pen for me to sign them with. 

Before I got there, I was totally ready. I mean, I had been running this deal for over two years alone! As soon as I sat down, I suddenly felt very small, very young, very unprepared, and quite frankly- scared to death. I remember him asking me how I felt. I told him it was a 50/50 between bursting into tears and throwing up on the table. 

It has been two years now, lots and lots of changes, and while I have never thrown up over it, there have definitely been some bursts of tears. While it is a stressful, 24/7 kind of job, there is none more rewarding. We have increased our restaurant business, increased our catering business, incorporated cooking camps for children, and are about to introduce our first open adult cooking classes. 

3. I've dealt with some personal losses. 

In May of 2014, we lost my Grandfather, Elton Wiginton. He was a Godly family man that worked almost until the day he died. I love a story that his pastor, Brother Nathan, told at his funeral. Brother Nathan is notoriously an inexperienced farmer/gardener, but he wanted a vegetable garden. Grandaddy, of course, offered to till the land for him and mentor him through the gardening process. Brother Nathan said that when Grandaddy arrived at his house with the tiller in the back of the truck, Brother Nathan went to get it down, knowing that it is a very heavy piece of machinery for a 93-year-old man to manage. Grandaddy immediately stopped him and said, "Son, let me get this. I think it may be a little too  heavy for you." That is the man he was- giving, loving, and always serving others. We love and miss him greatly. 

Earlier this year, we lost my precious Suggie, Evelyn Jean Newcomb, my Mama's Mama. She was my everything- my role model, my go-to for advice, the epitome of elegance and grace. She taught me how to tease my hair, the glorious benefits of powder-spray shampoo, the importance of being prepared to entertain unexpectedly (the woman pre-cut a whole roll of parchment paper into 9" rounds so that she could bake a cake on a whim. She also pre-sifted her flour, which I still don't understand completely, but I still do it), and a whole lot about how to one day be a good wife. This loss was, and still is, a big one for me, but I find peace in knowing that she is finally back in the arms of her beloved husband, Guy, who she had been missing since 1984. You'll hear a lot more about Suggie in upcoming posts. 

4. I've come a few steps closer to my dream of one day having my own cooking show. 

As most of you know, I was on an episode of the Food Network's "Cutthroat Kitchen" a few years ago-and WON! I was on another episode of Cutthroat Kitchen for the "Evilicious Tournament," where winners returned to compete against one another. I lost in the first round, due to a sabotage where I was given a wok with the bottom cut out of it, but it was still a wonderful opportunity. 

In 2015, my restaurant, Lyn's Gracious Goodness, was featured on a new Food Network show, "Southern Fried Road Trip" with the Deen brothers. We had the best time with Bobby and Jamie making our signature Tomato Pie, Fried Bologna sandwiches and Sweet Garlic Pickles. What a treat!

So to my past readers, thanks for sticking with me through this lengthy break. To my new readers, get ready for some great recipes, some great stories, and a whole lot of honesty. Cooking and entertaining are two areas where people try very hard to be "perfect." Through these past few years, I no longer strive for perfection, and I don't think you should either. Just do your best- people can't enjoy the fruits of your labor (perfect or not) if you are exuding stress instead of joy. I will do my best to help you through these times and give you some great ideas, but I will give full disclosure when something completely flops. I adore your comments, questions, and shares to help the blog reach further than my immediate audience. 

I'm also planning on a format change for the blog. Some posts will be much like my prior posts- longer and full of detailed, step-by-step photos. Other posts will be quick with some photos. Others will be non-cooking related and focus on something I like to call "Things I'm Really Into Right Now." This could range from a new cookbook, a new boutique wine I have found, or maybe even an adult coloring book. 

I look forward to this new adventure and thank you for joining me in it. 

Enjoy, y'all!