Rainbow Quinoa Egg Bake

Especially with the longer days, when we take Carlos-dog on his after-dinner walk, Robbie and I find ourselves asking each other what’s for dinner. I may have a vague idea, but you know what, half the time there’s no solid dinner plan. This recipe for Rainbow Quinoa Egg Bake comes out of one of those evening walks.

Rainbow Quinoa Egg Bake|Letty's KitchenOnce home we get rolling. We give diced carrots a quick sauté with green onions. We stir in leftover tri-color quinoa, a dollop of our favorite cottage cheese, sun-dried tomatoes from the pantry, and golden-browned vegetarian sausage crumbles. And of course, 4 eggs. With a sprinkle of grated sharp cheese and a dusting of red Aleppo pepper, 20 minutes in the oven, and we’re good to go. Easy. Delicious. Continue Reading…

Orange Almond Honey Cake

Like orange blossom nectar to bees, the honey orange aroma draws you in. Then you feel the subtle cornmeal crunch, and moist almond flour and carrot tenderness. With its sweet honey orange glaze, this buttery gluten free orange almond honey cake will have them swarming for more.Gluten Free Orange Almond Honey CakeIt reminds me of my Mom’s go-to lemon cake. Like Mom’s, you poke toothpick holes and pour warm citrus glaze on top of a warm cake. Dear Mom, I loved your lemon jello box-mix cake, and like yours, this one has everyone sneaking seconds. But that’s where we part ways—this one’s made from scratch, and delights our gluten-free friends too. Continue Reading…

Lemon Roasted Artichokes

Lemon roasted artichokes! As soon as you taste these artichokes and all their lemony golden-roasted flavor, there’ll be no going back to mere boil and butter-dipping. Olive oil, garlic, salt and pepper, and lemon, ordinary ingredients roasted into tender caramelized glory—these will shake your artichoke-eating world.

Lemon Roasted Artichokes

Par-cooking is the trick, the head start to perfect roasted artichokes. The big green budding globes stay nice and moist when you steam them first–with garlic slivers tucked between the petals.

 Prepping artichokes for Lemon Roasted Artichokes

When they’re cool enough to handle, cut in half and scoop out the center thistle. Pour lemon juice and olive oil all over–the tangy citrusy oil seeps all the way into the meaty heart. Sprinkle generously with salt and pepper, then roast all the way to finished golden richness. Continue Reading…

Chile Relleno Enchurritos

Can’t decide between enchiladas or burritos for Cinco de Mayo? Make enchurritos. Simply slather whole grain flour tortillas with spicy refried black beans, tuck cheese-filled green chiles inside, and roll them ‘em up. Lastly, drench with red enchilada sauce and pop in the oven. Easy to put together and always a hit–chile relleno enchurritos.

Chile Relleno Enchurritos

In Spanish, “enchilada” means “chili-sauced”, thus, Mexican filled and sauced corn tortillas are known as enchiladas. When we fill something—like a green chile–it’s relleno. When we roll flour tortillas around yummy fillings, we call them burritos. Put ‘em together and what have you got? Chile relleno enchurritos.  Continue Reading…

Quick and Easy Red Enchilada Sauce

Coming soon–Cinco de Mayo, May 5th. Also coming soon—a super easy recipe for green chile enchiladas. But first the sauce. I mean how can you go wrong with enchiladas all bathed in a quick and easy red enchilada sauce?

quick and easy red enchilada sauceWhat’s so easy about this particular Tex-Mex enchilada sauce is that it’s made in one skillet. And it’s made with chili powder. Chili powder, with an “i”, to differentiate from ground chile pepper powder, with an “e”. Chili powder is a seasoning blend, of ground red chiles along with cumin, garlic, oregano, and other spices.

Another thing about this speedy red enchilada sauce–it’s made with vegetable broth and tomato vegetable juice. And it’s thickened with a gluten-free roux of cornmeal and canola oil, well seasoned with fresh garlic.

letty and carlos on beach for quick and easy red enchilada sauce

Robbie and I are down in south Texas, hanging out at the beach. It’s about 80 degrees with a light breeze, and about 90 degrees humidity. Warm and sultry. South Padre Island. You might say that Robbie is addicted to kitesurfing and that’s why we’re here. But I don’t mind. A dig of the feet in the sand is always good for the soul.

The bars on the island already have their banners up–advertising 2:1 margaritas on Cinco de Mayo. Not. We’ll be celebrating at home—eating Mexican food and drinking pink hibiscus margaritas.

Hold on to your sombrero—a easy new recipe for enchiladas made with flour tortillas, enchurritos, moistened with this sauce, up next. Meanwhile, you can find me on the beach.

Quick and Easy Red Enchilada Sauce recipe notes:

  • Easy and quick red enchilada sauce is not really authentic–find my authentic red enchilada sauce recipe in the archives here.
  • For Mexican spaghetti squash, stir this sauce into pinto beans and ladle it onto baked spaghetti squash–recipe here.
  • Another recipe idea, with a story of Cinco de Mayo–chard and pepper jack quesadillas.

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

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Quick and Easy Red Enchilada Sauce

Yield: Makes about 2 cups sauce.

Quick and Easy Red Enchilada Sauce

This super easy sauce adds flavor and color and can turn anything into Mexican food. Try mixing it into beans, or as a dip for chips!


  • 3 tablespoons canola oil
  • 2 cloves garlic, minced
  • 3 tablespoons cornmeal
  • 2 tablespoons chili powder
  • 1 1/4 cups hot vegetable broth or water
  • 5 or 6 ounces vegetable juice (Very Veggie Juice or V-8 juice)
  • Real Salt, to taste


  1. Heat the oil in a medium skillet or saucepan over medium flame. Stir in the garlic; cook a minute. Stir in the cornmeal and chile powder and cook, stirring constantly, to make the roux. Slowly pour in the vegetable stock and vegetable juice, continuing to stir. Let simmer, stirring occasionally, until the mixture thickens into a sauce, 5 to 10 minutes.