quinoa enchilada bake

enchilada quinoa bake | Cody Uncorked.

I could eat spicy, Southwestern-flavored food every. single. day. Fun fact: I have a birthmark shaped like a taco!

This dish has all the flavors of enchiladas, but without the tortillas and guilt. If you’ve never made quinoa before, don’t be alarmed – it’s easier than rice and a delicious whole grain you can feel good about eating!

enchilada quinoa bake | Cody Uncorked.

Another great thing about this meal is that you basically just throw it all together and bake until it’s all hot and bubbly. You can sub in just about any vegetables you have teetering on the brink of unusable – a great way to clean out those veggies drawers at the end of the week.

enchilada quinoa bake | Cody Uncorked.

Despite how easy it is to make, this is still a meal that’s exciting enough to serve to guests. Make some guacamole, buy some fancy chips, salsa and cheese dip and just like that, you have the perfect party meal! The only other thing you’ll need is an ice-cold drink to wash it all down – we enjoyed it with Bohemia, a Mexican Pilsner with a distinct, hoppy flavor. 

 Quinoa Enchilada Bake

1 cup uncooked quinoa, rinsed
1 medium red onion, chopped
1-2 cloves garlic, minced
1 medium zucchini, diced (optional)
1 can black beans, drained and rinsed
1 can corn kernels, drained (or about 10 oz frozen)
1 can Rotel, mostly drained
10 oz red enchilada sauce
cheddar or jack cheese for topping (pre-bake)
optional toppings:
cotija cheese
green onion
fresh jalapeno
Greek yogurt (or sour cream)

First, preheat your oven to 375 and cook your quinoa according to the package directions. It’s usually a 1:2 ratio of quinoa to water, then simmer for 20 minutes until all the little grains have bloomed.

While the quinoa is cooking, use a large sauce pot to saute the onion, garlic, and zucchini until softened. Next, add the black beans, corn, Rotel and enchilada sauce, then stir to combine. Once the quiona is finished cooking, stir into enchilada mixture and pour into a large (9×13″) baking dish.

Top with cheese, then bake for about 20 minutes, or until the cheese is beginning to brown and the contents look nice and bubbly. Remove from the oven and let stand for a couple of minutes so it’s not a hot juicy mess. Serve it with your favorite toppings and a refreshing Bohemia beer!  

enchilada quinoa bake | Cody Uncorked.


signature | Cody Uncorked.

Disclosure: I was provided product for this post, but loved the beer and was not compensated or told what to say. :)

weekend inspiration | ATL summer edition.

TGIF, you guys. T G I F. This week was a long one for me and I am super excited to sliiiiide right into the weekend.

Here are a few of my new favorite spots in ATL if the you’re looking for a little weekend inspiration.

[ABOVE] Jeni’s Splendid Ice Creams are a taste of Heaven on earth – including flavors like Goat Cheese with Red Cherries, Roasted Strawberry Buttermilk and Sweet Corn with Black Raspberries –  so if you haven’t tried it yet, add it to your to-do list posthaste!

[ABOVE - starting top left & moving clockwise] Jeff just took me to this amazing little hidden gem of hiking trail that feels miles away from the city. It’s part of the Morningside Nature Preserve and is a must-see. // The Atlanta Botanical Garden offers more than just beautiful plants and landscaping. Every summer there are concerts in the garden and this year’s Andrew McMahon, Matt Nathanson and Gavin DeGraw concert was a blast. // If you’re looking for casual dining with good food and a great view, look no further than the Westside location of Six Feet Under.

[ABOVE] If you haven’t heard of Giovanni Di Palma and the Westside Italian empire he’s building, you must be living under a rock. Not only is Atlanta’s own Little Italy a beautiful place to relax and have a cold sip of limoncello (at Bar Amalfi, left), but the food offerings from his restaurants are to die for. The pizza from Antico (right) has made many national lists and should absolutely be part of your weekend plans.

Cheers to the weekend!

signature | Cody Uncorked.

grilled korean bbq wings.

grilled koran bbq wings | Cody Uncorked.

I love fall – it’s my absolute favorite season for so many reasons. But y’all, it’s still SUMMER! Why are fall clothes being put on display? Pretty soon we’re going to look up and pumpkin spice EVERYTHING will be invading our lives and our Pinterest boards.

AHH! I’m so not ready yet. To make the transition a little easier, I wanted to share a great recipe for both summer and fall – great for backyard cookout and tailgates alike.

When we made this recipe, Hank was so excited he jumped up on the table to see if we left any behind for him:

hank the dachshund | Cody Uncorked.

We didn’t – A) because it would be way too flavorful for his sensitive little tummy and B) they were soooo good that we didn’t even leave one drip of sauce or piece of meat behind!

These wings are jam-packed full of sweet and savory flavor and can be made as spicy (or mild) as you’d like. They’re also a bit healthier than the fried version you’d pick up at most restaurants. Because you sear the meat on the grill, it locks in all of the juiciness, leaving crispy, tender wings that are anything but dry inside.

Instead of panicking about the speed at which time is passing, or feeling sad about another summer come and (almost) gone, make these wings to enjoy every last bit of summer and to ease into fall. They’re great as an appetizer for a small group or as a meal for two.

grilled koran bbq wings | Cody Uncorked.

Grilled Korean BBQ Wings

2 lbs chicken wings, separated with tips removed
16 oz Korean BBQ sauce
Sriracha (optional)
Fresh ginger, grated (optional)
Cilantro, roughly chopped (optional)
Ranch dressing or other creamy sauce for dipping (optional)
2 quart- or 1 gallon-sized Ziploc bags
lots of napkins

The night before you want to make your wings, separate the wingettes from the drumsticks and discarding the tips. Place the wingettes and the drumsticks into your bag(s), then pour enough of the mardinade to cover all of the chicken. You should end up using about half of the marinade in the bottle. (This is when you’ll need patience.)

The next morning, be sure to move the chicken around in each bag and gently massage (gross, sorry) to make sure the marinade is getting all up in there.

When you’re ready to grill your wings, cover the grates of your grill with heavy duty foil to trap in all the delicious flavor. Next, heat your grill to 450-500 degrees. While it’s heating, remove the wings from the bag(s) and shake off the excess marinade. Discard the liquid.
Pour the remaining marinade from the bottle into a medium saucepan. Add whatever extra flavoring you’d like: we added fresh grated ginger, sriracha and minced garlic.

Once the grill is nice and hot, place the wings on the foil with a bit of space between each so they get nice and crispy. Grill on one side for at least 5 minutes, or until the skin is crisp, then flip to the other side. This is when you’ll want to start basting with the remaining reduced marinade – brush it on the chicken while the other side cooks, then flip and brush it on again. Cook until the internal temp of the chicken reached 165 degrees, the skin is crisp and the sauce is thick and coated on each wing.

Serve hot with extra sriracha, cilantro and some sort of creamy sauce for dipping. (A link to some great dressing recipes – including ranch – here!) You’ll also want to make sure and have all those napkins on hand!

grilled koran bbq wings | Cody Uncorked.


signature | Cody Uncorked.