Tuesday, August 19, 2025
Recipe - Late Summer Vegetable Enchilada Pie
For the Enchilada Sauce (makes 5 cups):
- 2-3 dried Ancho Chilies
- 1 cup boiling water
- 1 28-oz can whole tomatoes
- ¾ tsp kosher salt
- black pepper (to taste)
For the Filling and Pie:
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 2 jalapeños (seeded and finely chopped)
- 2 tsp cumin
- 1 lb zucchini (diced ¼-inch - 4 cups)
- 2 medium ears of corn (kernels cut from cobb - 1½ cups)
- 1 cup canned black or pinto beans (drained and slightly smashed with fork)
- 1 tbsp fresh lime juice
- ½ cup chopped cilantro (plus more for garnish)
- 8 6-inch corn tortillas
- 3 cups reduced fat Mexican blend cheese
DIRECTIONS: Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about two minutes. When cool, remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool, add tomatoes and blend until smooth. Season with salt and pepper.
Filling: In the skillet, heat oil over medium heat, add the onion and cook until soft, about five minutes. Add the garlic and jalapeno and cook until fragrant, about one minute. Add the zucchini and cook until tender yet firm, about 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook two minutes. Add 1/2 cup cilantro and stir.
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.
NUTRITION INFO: 1/8th slice, Calories: 237kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 12g, Saturated Fat: 5.5g, Cholesterol: 22.5mg, Sodium: 532mg, Fiber: 4.5g, Sugar: 5g
- WW Points: 7
(Recipe and photo courtesy of Skinnytaste)
Monday, August 18, 2025
Review - Sonora
AUTHOR: Jenni L. Walsh
NARRATOR: Piper Goodeve
RATING: ★★★
RELEASE DATE: October 28th, 2025
Summary (from Goodreads): Inspired by a true story of one of the first female horse divers, Sonora explores a world of daring feats and extraordinary adventures set in the heyday of the American carnival scene.
Sonora Webster is penniless but plucky, and despite the looming Great Depression, she follows her wanderlust, answering an advert to dive with horses. Little does she know that she is about to be thrust into a world teeming with danger, excitement, and fierce competition.
As Sonora delves into the cutthroat world of show business, complete with trapeze aerial acts and juggling bears, her undeniable talent and unwavering dedication propel her into the limelight, making her a sensation, and after marrying the show runner, her entire life becomes their act and their horses. But she soon learns that a diver—and her horse—are only as good as their last show, a show some are hellbent on shutting down. When a tragic accident changes her life forever, can Sonora muster the courage to climb the forty-five-foot tower and dive again, risking her life to save the show and their horses from falling into the wrong hands?
REVIEW: Before I picked up this book I had never even heard about female horse divers, so the subject matter was brand new to me, and I found it very interesting. I’m amazed at these women who risked their lives for the sake of entertainment. I don’t think I could’ve been so brave. (Also, I'm deathly afraid of heights so there’s that. LOL) From the very beginning, Sonora Webster is an admirable character, and I enjoyed learning about her life in the circus and the personal struggles she overcame. I’m thankful the author explained more details about the real Sonora and her life following the circus, since the story itself seemed to end kind of abruptly and left me wondering and wanting more information. I believe the book is labeled as adult fiction, but throughout the whole story I felt it leaned more toward the young adult genre. Overall, I would happily recommend it.
Thursday, August 14, 2025
Sullivan Book Nook August Updates
Here’s what’s available in the little free library. Added several Magic Tree House books for the kiddos. If you see something you’d like to have, please come get it. You don’t have to leave a book to take one.
Tuesday, August 5, 2025
Top Ten Tuesday - Happy Birthday to Me! 🥳
Friday, August 1, 2025
Recipe - Fresh Tomato Pasta
- 1 pound red heirloom tomatoes (or beefsteak tomatoes, ripe, diced - about 2 cups)
- 1 clove garlic (grated)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Calabrian chili paste (increase this if you like it a little spicier)
- ½ teaspoon kosher salt
- 8 ounces protein pasta (such as rotini or penne pasta)
- 2 tablespoons parmesan cheese (freshly grated, plus more for garnish)
- ⅓ cup part-skim ricotta cheese
- ¼ cup chopped fresh basil
DIRECTIONS: Add the chopped tomatoes, garlic, olive oil, Calabrian chili paste, and ½ teaspoon of salt to a mixing bowl. Cover and let sit at room temperature for at least 30 minutes but up to 3 hours.
Once the tomatoes have marinated, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta well and transfer it to the bowl with the tomatoes.
Add the ricotta and parmesan to the bowl and toss until melted and creamy. Add the basil and toss to combine.
Garnish with extra parmesan cheese if desired and serve.
NUTRITION INFO: 1cup, Calories: 210kcal, Carbohydrates: 30g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 54mg, Fiber: 3.5g, Sugar: 4g
- WW Points: 5
(Recipe and photo courtesy of Skinnytaste)
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