Roasted Chicken Enchilada Casserole

Written By: Kimberly - Sep• 15•14

Roasted Chicken Enchilada Casserole

Mexican Food.  Easily my favorite comfort food.  Give me a big bowl of fresh guacamole and some tortilla chips and I’m a happy camper.  You can’t go wrong with anything Mexican.  I do like making it at home, but don’t usually – I guess I would rather go out and get it.

We had a date the other night – and I love cooking for our babysitters.  I decided to make homemade enchiladas and hoped the recipe turned out well since I didn’t even try it before we left the house. Half the pan was gone by the time we arrived home – great amount for a meal’s worth of leftovers for us the next day.

Rotisserie chickens are good and all from grocery stores, but I also like making my own roasted chicken.  Especially for recipes like that – because I usually can’t find a tex-mex flavor rotisserie chicken in the deli.  This one was so easy and I did it the night before while the mister and I were watching one of the our favorite summer shows.

You can serve this with red or green enchilada sauce and whatever side dish you want – we chose black beans (which I doctored up with lime juice and some avocado)

Roasted Chicken Enchilada Casserole
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Mexican comfort food at its best!
  • 1 whole chicken
  • taco seasoning
  • 6 whole wheat tortillas (medium size)
  • 1½ cans red enchilada sauce)
  • 1 can refried beans
  • 1 onion
  • ½ cup canned corn, drained
  • ½ cup canned black beans, drained and rinsed
  • 1 small can chopped green chilis, drained
  • 3 cups mexican blend shredded cheese
  1. Preheat oven to 450.
  2. Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
  3. Cook for about an hour or until done. (depends on the size of your chicken)
  4. Let rest and cool then shred the chicken.
  5. In a pan on stove, heat more oil.
  6. Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
  7. In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
  8. Then refried beans, chicken, onion mixture, cheese.
  9. Repeat layer one more time for a total of two layers.
  10. Top with tortillas, sauce, and cheese.
  11. Bake for about 35 minutes on 350 until all the cheese is melted.
  12. Enjoy!


This Week in the Charming South Kitchen

Written By: Kimberly - Sep• 15•14

Homemade Strawberry Lemonade

We have a HUGE week ahead of us in the Charming South kitchen household.  Can’t wait to share it with y’all.  The biggest event is my older mister turns 2 on Friday!  TWO!  Can’t believe it.  So much has happened in two years.  Two years ago we were living in Durham and now we live in ATL with Little Rock in between us and another baby.  Wow – God has a purpose in all of this!

Here we go:

Leftovers of chili and cheeseburger mac

Beef Tips over Egg Noodles

Taco Soup from our Freezer Meal Party

Juicing (because I have been feeling so bloated the past few weeks and need to feel comfortable in the skirt I want to wear to Elijah’s party (hopefully)

Burgers, Crescent Dogs, cupcakes, a school bus cake, and side dishes for the big party on Friday.

Jiffy Corn Waffles

Tuna Noodle Salad (a box – my mister loves it)

When I have one big thing that I need to cook for : I like to try to find shortcuts for the rest of the week.  Leftovers, freezer meals, and some easy semi-homemade foods are a great fit.  That way I don’t burn myself out in the kitchen (believe me it happens) before the big event!

Read This: Bread & Wine (Shauna Niequist)

Written By: Kimberly - Sep• 10•14

Bread & Wine

I’ve always been told if you want to learn how to write…then read authors you want to write like.  For that to be true in my life: I need to read Elyse Fitzpatrick and Shauna Niequist.

So, I supposed the same is true if you want to photograph, cook, design, create, etc…be inspired by people you want to emulate.  Not copy them – but look at their work, and learn from their craft.  We all need mentors in the area we want to be better in – so pick good ones!

Bread & Wine was given to me (2 copies actually) by sweet friends at our former church.  I loved getting the little brown book boxes on our Rainwood front porch.  Surprise!  And I was then able to mail off a sweet happy package to a sweet dear old friend who loves family, wine, and food just as much as I do.  That always makes me happy.

The cover of this book alone makes me want to read it  – and that is a great thing.  Why have a boring book cover?  Don’t you want people to open it and devour its contents?  I would.  And Shauna’s cover makes you want to pull up in a comfy chair, have a chilled glass of wine, and settle in for the night.

This book was written – not so everyone can copy Shauna’s life, love, and pursuit of the table – but so that they can dream a little bit of their own: to happy family dinners, to good meals cooked for one – or 10, to life whether good times or bad – but learning how faith, family, and food (and maybe some wine or beer) interacts with that.  One of the criticisms I read about Bread & Wine was that not many people can have the charmed life of Shauna and she seems to flaunt it.  Well, can’t the same be true of Mark Twain and the Adventures of Huck Finn?  Who wouldn’t want a carefree life of being always an adventure?  Or can’t we say the same thing of every cookbook – thinking that every meal is going to turn out photo worthy and perfectly tasty and never burnt?  Plateau status was not Shauna’s desire with this book – and nor should we be envious of any other life.  God has given us our life to live, and I’m sure we never know everything about everyone else’s life.

Many of her chapters come along with delicious recipes.  Here are some I want to try:

Blueberry Crisp (but I can’t keep them in the house long enough without Elijah eating them all)

Breakfast Cookies (always looking for quick breakfasts for the boys)

Goat Cheese Biscuits (hmmm, I do have goat cheese in the fridge)

Green Well Salad

Maple Balsamic Pork Tenderloin

Simplest Dark Chocolate Mousse

This book, while I didn’t agree with everything from the theology perspective, gave me many great things to think about.  Here are some of my favorites:

“I feel honored to create a place around my table, a place for laughing and crying, for being seen and heard, for telling stories and creating memories.” (251)

“A heart of hospitality is creating space for these moments, protecting that fragile bubble of vulnerability and truth and love.  It’s all too rare that we tell the people we love exactly why we love them – what they bring to our lives, why our lives are richer because they’re in it.” (176)

“Soup…it’s the cardigan with elbow patches.” (LOVE THIS QUOTE, 161)

So, go pull up a favorite glass, and enjoy this book. I look forward to reading more of Shauna’s writings.

Midweek Link Love

Written By: Kimberly - Sep• 10•14

old salem

Hump days are no reason not to search out fun things on the internet – so here you go!  Have fun and tell me what you are finding interesting out there!

I really would love to go to this.  Its not possible, but still I’d love to go.

I’m doing some series-planning in my head about boys and books.  Here is a good list according to age.  What books do you read to your children under 3 and how do you keep them sitting still?

All you “I have to do everything” people out there (hello, me) read this by my friend Sharon.

A girl I was briefly able to know during my time in Louisville – is such a breath of fresh air in the blog world.  I love her mom-real-ness, her creativity, and everything else.

This 20-something chose to describe herself in 5 words: what would your five words be:  Mine would be: introvert, creative, loyal, emotional, lover-of-my-men (1 husband, 2 boys)

I missed a great blogging conference with friends in Arkansas – but a friend posted her thoughts on food blogging.


Foodie Quote: Tolkien on Food

Written By: Kimberly - Sep• 10•14

Tolkien on Food

Freezer Meals Party Part 1

Written By: Kimberly - Sep• 09•14

Spicy Beefy Chili

Sharing food and getting to know new friends – what’s not to like?

I read a post from Molly about having a freezer meal party – and then a new friend posted on our Facebook group about having one.  I jumped in.  While the prep was heavy on the front end – we had dinner for that night and I have 4 (now 3) meals in our freezer for those busy nights or hard mothering days when I don’t feel like cooking.

A note on cooking for the freezer: I’d rather not do it all the time.  Its ok.  Some mothers rely on it heavily – I’m more spur of the moment in our cooking, at least weekly, and love to make things fresh and right then.  I usually can get quite a bit done during nap time or we just eat later after the boys go to bed.  But, for those who love do it – thanks for finding ways to provide your family healthy foods.  Keep it up!

This recipe for chili is from a wife, momma, and athlete.  My husband has loved it – and loves the spice in it.  I’m sure you can cut back on the jalapenos if you like your chili with less heat.  Thanks Delaine!

Spicy Beef Chili
Recipe type: Soup
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A hearty and spicy chili
  • 2 pounds ground beef
  • 2 onions
  • 4 ribs celery
  • 4 T canola oil
  • 2 cans tomato paste
  • 1 28 oz can pinto beans, drained
  • 3.5 T jalapenos, chopped
  • 3.25 T chili powder
  • 3.25 T cumin
  • 2 tsp basil
  • 1.5 t oregano
  • 2 tsp garlic powder
  • 2 T salt
  • 1 can corn, drained
  1. Cook the ground beef. Set aside to drain on some paper towels.
  2. Cook down the onion and celery in some canola oil.
  3. Combine all the rest (except corn) and add 3-5 tomato paste cans of water.
  4. Simmer on low for an hour.
  5. Test the seasonings and see what you need to add (if anything).
  6. Add corn right before serving.
  7. Top with cheese, sour cream, bacon, avocado - anything. Serve with fritos, spaghetti, or cornbread.


Apple Scone Cake ala mode with Red Hot Drizzle

Written By: Kimberly - Sep• 09•14

Apple Scone Cake

One of the true joys about living near the mountains is picking apples.  We actually picked apples in Canada on our honeymoon.  So fun to do something you enjoy with the man you enjoy most in the world.

Apple Picking in Canada

Picking apples is great exercise and you get healthy food out of it – just don’t get most of your exercise from doing squats to pick up the ones from the ground.  Worm eaten apples aren’t worth it.

I also remember crab apples.  My grandparent’s dirt road used to be lined with apple trees and we would run up and down the roads, getting dirty and eating sour apples.  Ah, the joys of childhood.

I can’t wait to take my boys apple picking – to see their joy when they can hold what they pick in their little bitty hands and hold it up as if to say This is my apple!  They love wandering around with anything in their hands, so apples will be just the treat for them!

Eating Apples


This recipe is topped with some delicious additions to make it even better.  First, I most give a shout out to the Mister.  He said he would like this cake better with a caramel sauce.  I’ll work on that babe.  Talenti Gelato is amazing and their containers make great desk accessories – and its made right here in Marietta where we live. Their Tahitian Vanilla Bean is rich and deep.  (Side note to any Talenti people reading this: can my boys and I come do a tour and taste testing?)  Then I tried my hand at melting down red hots in apple juice – and it worked as a chewy magic shell.  It basically made the dish pretty.

Apple Scone Cake ala mode with Red Hot Drizzle
Recipe type: Dessert
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted chilled butter (cut into pieces)
  • 1 egg
  • ½ cup (minus 2 tbsp) milk
  • 1 tsp vanilla
  • 2 granny smith apple, thinly sliced
  • 3 tbsp sugar
  • cinnamon to taste
  1. Mix the dry with the butter and run it in your food processor till you get coarse crumbs.
  2. Add in the liquid and combine.
  3. Put half of the mixture on the bottom and side of a deep dish pie pan (that's been sprayed). Dough will be sticky.
  4. Thinly slice two apples and arrange on top of the dough.
  5. Then drop the rest of the dough on top like drop biscuits. Top with cinnamon and sugar.
  6. Bake for about 45 minutes on 350.
  7. Top with ice cream and red hot drizzle.


Motherhood is Not Just About Dying to Self

Written By: Kimberly - Sep• 08•14

Motherhood & Dying to Self

Motherhood, a joy, a calling, and a privilege – is also TOUGH!  And I’m in the midst of it.  New area (with relatively new friends), two under two – both boys, and a husband who works long hours – but is such a trooper at home and to take my many frustrated phone calls and texts and pray and encourage me throughout the day.

My boys are the most cutest (superlatives, I know) boys in the whole world.  Their blond hair, big blue eyes, super long eyelashes – and their laughs, and smiles, and hugs, and giggles.  Doesn’t that make all the disciplining, nights where there are 3 feedings, and saying no 100 times a day, worth it?  Hmmm – of course, but it doesn’t make those days easier.

I was enjoying some hours of quiet courtesy of sleeping boys and a gracious husband and I wrote these next words.  When I went to read it to my Mister I was hesitant too – not because I thought he would laugh at me, but because I don’t live this out – and he, more than anyone, knows it.  But, it is the cry of my heart.  And I need the Gospel every day and pushed harder and harder in on my life and my parenting  – to look more like Christ in front of these littles that I call Lijah Bean and Bubba.  I hope the next words are encouraging to you. Pray for the Moms you know.  It’s a tough job.

The point of motherhood is not death to self.

If it was, we could be justified in our mopey days, our impatient attitudes, our temper tantrums.  We could justify our need to be everywhere and do everything so we could earn the title of Super Mom.

It’s not about finding your life in your children.  If so, we could warrant involving our children in everything so they could be good at what we weren’t.  If so, we could boast in our children’s smiles, vocabulary, batting average, or report card.

It’s not about finding your life in all the things you multitask in – or the things you don’t.  We could brag about our recipes, our photographs, or our pre-baby jeans.  We could post pictures of our well-designed Anthro house that never looks like children live there.

It’s not about never doing anything you want to.  We don’t have to live a slain and mopey woe-is-me life.

Instead, something I need to be daily pray for myself is that I would boast in the Gospel and die to sin so that I might life in and for and through Christ.  On the days when I burn dinner, or feed my children all chocolate and junk food  – I need Jesus.  The days our son bites other kids in the gym child care – Jesus still died for me and loves me.  On the day when I feel fat and don’t want to work out, but longingly look at the woman three treadmills away – desiring to look like her – Jesus still wants my heart.

I’ve read so many posts about you just have to die to self as a Mommy.  In a way that is true – but not in its morbid-sounding worldly outlook.  You can still ask for time for yourself – to feed your soul, to grab a cup of coffee, to grocery shop without toddlers eating the bananas before you pay for them, to take a walk, to exercise – to do things that refresh you – even if it is just to take a bath or have a date with your husband.  These aren’t bad things.

If Motherhood isn’t just about dying to self – it must have a better end.  We don’t die to self just for the sake of dying to self.  We die to self and sin and flesh to live to Christ.  Paul, in his letters, constantly wrote about not being the man he was but constantly fighting that battle and waging war with his flesh, but pressing on in Christ.

Motherhood – living to Christ – looks like:

Admitting when you are failing at motherhood and seeking help from other moms who have been there and done that.  Not trying to put on an act like you have it all together and your kids are the poster children for all church kids.

Admitting when you need some “time off”.  My Mister knows that some time off during the week does me a world of good.  Writing, reading, praying, journaling, doing errands by myself, drinking unsweet tea, eating a macaron – whatever it is – as the saying goes “If momma ain’t happy”.  He knows that me being refreshed is good for the whole family!

Crying out to God instead of yelling at your children.  Even though I hate raised voices and I hate being yelled at myself – I find myself raising my voice at my boys – as if that’s going to do any good.  I need instead to breath, pause, pray, and then speak in a manner to my boys that will glorify God.

Read the Bible in light of Motherhood.  How does the Bible address teaching your children, being anxious or prideful in your spirit?  The Bible has the final word on everything you could be struggling with.

He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness.  By his wounds you have been healed – 1 Peter 2.24 (This verse was suggested by my Mister for this blog – and so fitting.  If we try to do motherhood, or dying to ourselves, in our own strength – that is sin and it is futile.  We will fail.  It we seek the Gospel and the strength of Him who died for our weak, selfish selves – than He has promised He will ever be close to us in every moment of every tempter tantrum and birthday party and first date and bicycle riding lesson.

Motherhood in light of the Gospel – is still the toughest job, the best job, the most demanding job – and only with the strength of Christ will we survive.

Easy Lunches: Chicken, Bacon & Avocado Wrap

Written By: Kimberly - Sep• 08•14

Chicken Bacon Avocado Wrap

When I was growing up, August and September meant two things: going back to school and scuppernong grapes.

My grandparents, Granny and Papa, who lived across the pasture from us, had grape vines.  I loved going over there and picking the grapes once Papa told us they were in.  When I was smaller, he would climb the ladder and I would hold the bowl or brown paper sack to put them in.  But, as I got older and taller, I would take the sack up the ladder with me and drop them in.  I loved them so much I would break out around my mouth – somehow allergic to them, but only in large doses.

Those days are long gone, but I still love scuppernongs.  I remember buying them in the store for the first time.  I couldn’t imagine paying 5$ for grapes that I used to get for free.  But, the smell brought back so many memories, that the 5$ didn’t matter anymore.

I just got some at the Dekalb Farmers Market (along with the greens used on this wrap) and these grapes still make me break out if I have too many, and my older son doesn’t care much for them – but I still love them, and fondly remember my Papa.

To begin a new series here on the blog: I want to create some easy lunches that you can have too.  Currently in our home, my lunch is usually leftovers of what my boys don’t eat, or a taco from Taco Bell, or CFA salad with nuggets.  Sometimes it may be leftovers.  I don’t usually prepare gourmet foods just for myself.  I’d rather go out all the time – but the budget doesn’t allow for that.

This wrap was healthy, under 3 minutes to put together, and delicious.

Chicken, Bacon & Avocado Wrap
Recipe type: Sandwich
Cuisine: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
Bacon Chicken and Avocado for an easy lunch win
  • 1 whole wheat tortilla
  • ½ cup shredded chicken
  • 2 T shredded colby jack cheese
  • 1 strip cooked bacon
  • mayonnaise and honey mustard
  • greens
  • avocado
  1. Put tortilla down on microwave safe plate
  2. Fill with chicken, cheese, bacon - heat for 45 seconds
  3. Then top with greens, avocado, and condiments.
  4. Wrap and eat!


Roasted Mexican Street Corn & Chicken Frittata

Written By: Kimberly - Sep• 08•14

Corn and Chicken Frittata

I wish every week we could go on a honeymoon.  My husband and I love to travel and I can’t wait to show our boys the world (as much as our budget will allow).  Early on in our courtship, my husband and I knew we had a mutual love of food and roads.  So, naturally when we got married, he was a master at planning our “secret” honeymoon.  I could never have planned a better trip.

Corn on the Cob

After a brief stay at our favorite place in Durham we ventured up to Washington DC for a few days as the first leg on a two week road trip.  He had bought us tickets to the Taste of DC – a huge foodie tasting tour in front of the Capital Building.  Even though I was sick, I still enjoyed it – in spirit at least.

Oh and a brief, unpaid plug.  My husband loves Duke’s.  Yes, the mayonnaise.  I’d tried it once before and I stuck to my regular brand, but now have tried it again – and it really has made me fall in love with mayonnaise again.

Roasted Mexican Street Corn & Chicken Frittata
Recipe type: Frittata
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
Corn chicken and eggs with a kick
  • 2 ears of corn
  • 2 T mayonnaise (I use Duke's)
  • cayenne pepper to taste
  • chili powder to taste
  • 2 c shredded chicken
  • ½ cup sauteed onion
  • 7 eggs
  • 1½ cup half and half
  • 1½ cup mont jack cheese, shredded
  1. Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
  2. Close up the foil.
  3. Bake for about 25 minutes.
  4. Remove and cool.
  5. Cut the corn off the cob.
  6. Lower temperature to 350.
  7. Spray a deep dish 9 inch pie plate with Pam.
  8. Mix the eggs, half and half, and cheese (and more seasonings if you want).
  9. Mix the corn, chicken, onion
  10. Combine the two and pour into pan.
  11. Bake for about an hour or until set.
  12. Let cool and enjoy!

One of the favorite things I tasted was Mexican Street Corn: mayo, cheese, cayenne, corn – what’s not to love?  So, I wanted to recreate the corn and turn it in to a frittata.  It turned out great!  Here you go.  If you like corn casserole and quiche – you will love this.  Its like a cross between a spicy corn casserole and a quiche.  And if you have little ones eating it, just lay off the cayenne.