Always & Forever

San Antonio Riverwalk December 2018

“Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.

1 Corinthians 13:4-8

I am a firm believer that the experiences two people share can deepen their love for one another. This is certainly true for me and my husband, Jake. After all as a military family of almost 15 years, we have experienced a lot together. Four different states, a couple of deployments, and living as far away as Alaska. We have had our fair share of experiences together and felt our love grow with every challenge.

The last few years we have put down roots and stayed in the same area for over 5 years. Almost unheard of for any military family. While we have been very blessed to be stationary for so long, we have also felt the longing to still discover new places together. To help alleviate the claustrophobia, we have started to travel more, just the two of us. Some years the trips are bigger than others, but our goal for the trip is always the same. It provides us time to check in with each other without the interruptions of everyday life and to experience something new together. We always look forward to these trips, and even begin planning our next before we are home from the last! One way we enjoy the trip all year long, is to recreate dishes at home like the ones we experienced while we were away.


This year we headed out west, for a little Texas roadtrip. Dallas, Waco, Austin, and San Antonio were all on our list. All the cities had great food (hello, they have In & Out here!!), but our favorite meal was in San Antonio.

I love that Texas has actual beans, and not just refried ones

Casa Rio came recommended by a friend on Facebook, and boy we were not disappointed! Jake had green chicken enchiladas, and I had what is called pollo asada. Both were amazing! Well, a few nights ago I decided it was time to recreate my meal from Casa Rio, because all I could think about was how amazing that chicken was! My spin on this dish is very easy to make, and you can even sub canned enchilada sauce if you don’t have time to make it from scratch.

My version of pollo asada

Erica’s Pollo Asada

  1. 4 large chicken breast, cut in half
  2. Enchilada sauce, homemade or 1 large size can
  3. 2 cups Mexican blend cheese, I used reduced fat Great value blend
  4. Salt and pepper, to taste

Heat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray. Place chicken breast in the bottom of the casserole dish, then cover with enchilada sauce. Wrap in aluminum foil, then bake for 20-25 minutes, or until breast are cooked all the way through. Remove foil and sprinkle with cheese. Broil for 2-3 minutes, or until cheese has melted. Garnish with cilantro if you like.

Homemade Enchilada Sauce

  • 3 Tbsp vegetable oil (or light olive oil)
  • 2 1/2 Tbsp chili powder
  • 2 Tbsp all-purpose flour
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 tsp ground cumin
  • 1 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1 pinch ground cinnamon
  • Salt and freshly ground black pepper

In a saucepan, whisk together oil, chili powder and flour. Slowly bring to a simmer over medium heat, while continuing to stir.

Slowly pour in broth and tomato sauce. While continuing to whisk, add remaining ingredients. Bring to a boil,then let mixture simmer for 5 minutes while continuing to stir. Let mixture cool slightly before use.

Instant Pot Pinto Beans

  • 2 strips uncooked bacon, diced
  • 1 small onion, diced
  • 4 c. low-sodium chicken broth
  • 1 1/2 c. water
  • 1 1/4 tsp. garlic powder
  • 1 1/4 tsp. kosher sea salt
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. ground black pepper
  • 1 small can of diced green chiles
  • 1/8 tsp. cayenne pepper
  • 1 lb. pinto beans, rinsed and picked through

Rinse and pick through dried beans, no need to soak!

Turn pressure cooker to sauté function. Once pot has heated place bacon and onion inside. Cook until bacon has begun to crisp and onions are translucent, about 2 minutes. Add broth and water, followed by remaining seasonings and beans, stirring to make sure everything is incorporated. Be sure that beans are completely covered. You may need to add a little extra water.

Placed lid on pot and set on manual for 47 minutes on high. Let pot naturally release, about 15-20 minutes. Remove lid and stir. I like to garnish with fresh cilantro!

This post is dedicated to my forever Valentine. Thank you for all the memories and all the adventures. I love you ALWAYS & FOREVER.

Until next time,

Fellowship Foodie

2 Comments Add yours

  1. Kirsten says:

    Do you like your instapot? You may need to come give Steve and I a lesson.


    1. I love it! I use it at least a couple of times per week. It’s my favorite way to make rice.


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