enchiladas and the 5 love languages

This is my first recipe post! And I'm so excited to share why I have deciding to add this element to my blog.

First and foremost, I am in no way shape or form a "good cook", so that isn't the motivation here for wanting to share these insights with you. I have gotten a lot better in the past year being Anthony's wife- and let me tell you why!

There is a book out there called the The Five Love Languages by Gary Chapman, and I have never believed in what it talks about more than I do now that I am married. It is so obvious that in most conflicts we've faced in marriage the source has been because we both feel and give love to one another in different ways. We speak different love languages so to speak. While I feel super loved through touch and intentional/deep conversation (hence initiating that myself to give love) Anthony feels loved most by spending quality time with family/friends, and serving or being served with food :).

It was really hard for me to know how to love him through the gift of a homemade meal, considering before marriage I had never been one to really love the kitchen. I would from time to time have an idea inspired by Pinterest or my family favorites, and would put on my flowered apron and get to work, only to feel stressed over the preparation- while finding the satisfaction of eating the meal not worth the hastle.

So, fast forward to us being newlyweds. Imagine Anthony feeling most loved by a homemade meal, and me being totally stressed out by it (finding little value in such a thing).

Use your imagination here if you'd like, but I learned quickly that I want desperately to love my husband, and I was desperate for him to feel loved by me. So, a little over one year later, I've realized a big way I can accomplish this is by putting my apron on and cooking some meals- and it's all completely out of love!

A blessed occurrence for me, there are meals out there that have really excited and inspired me and have also really satisfied both my husband and I. I'm also starting to get better and better at making them (with less and less stress!!)

So, the purpose for these posts is to share with you meals that I have learned to really find joy (and purpose) in making. And the hope is that you will get a taste of God's grace through these recipes- a grace He has so thoroughly brought into my path to bless and love another one of His children. Wow! That is how much He loves- that He would tell another person how.

I think God will always do that- as we seek to love human life the way He does- when we truly lay ourselves down for another (though we may not completely "get it ourselves") He will always help us to carry it out, and bless us for the obedience. Thank you Lord that you help us love each other the way you first loved us. I am so grateful for the wisdom you give daily, and for the way you shape and change my heart.

Amen.

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Tonight's Recipe: Chicken Enchiladas with Winter Squash and Goat Cheese

Ingredients:

-1 medium butternut squash, peeled and cut into 1 inch cubes

-1.5 lb chicken

-Enchilada Sauce (ingredients below)

-1 large red pepper, diced

-8 oz. herbed goat cheese

-12 tortillas (can be GF)

Let's start with the book. My mom met these women; both dietitians who are committed to eating whole foods from the earth. I LOVE this cook book! Seriously, check. it. out. As you can see, mine is a little worn.

Preheat oven to 350 degrees F. Bring pot to boil and cook squash until fork tender, about 20 minutes, Drain, mash and set aside. I found it hard to cut and peel the squash, so if anyone has any tips, please comment! :)

I use a pre-cooked rotisserie chicken. Shred and add one diced red bell pepper.

After mixing shredded chicken in a bowl with red pepper, make the enchilada sauce.

Enchilada Sauce: (Saute one chopped, medium yellow onion in 1-2 tablespoons of butter. Add 4 cloves minced garlic, 1/2 teaspoon cardamom, 1/2 teaspoon allspice, 1 teaspoon cumin, 1 tablespoon paprika (or more to taste), a dash of cayenne and 1/2 teaspoon of sea salt to onions. Saute 2 min. more. Add 2 cups bone broth, and one 6 oz. can of tomato paste. Simmer for 20 min. or until ready to assemble the enchiladas.)

Spoon half the sauce into the chicken/ red pepper mixture and mix. Spoon a half of the remaining mixture to the bottom of a 9 x 13 baking dish. Assemble the enchiladas by spreading goat cheese, then mashed squash, then shredded chicken on a tortilla and rolling tightly. Place in dish and repeat. When all enchiladas are assembled, cover them evenly with the remaining sauce and bake in oven for 30-40 minutes, until the edges of the tortillas are crispy and brown.

Voila! I know many don't have the same love-language dynamic as I do. But for those who do; I'm in this with you! Let the cooking begin!

<3

#Lifestyle