Wednesday, February 22, 2012

More dinner ideas that are so good you will DIE (in a good way).

I keep having awesome recipe success on pinterest. These two recipes are probably some of the best I've Seriously. These are both majorly, MAJORLY good. Let me know what you think if you try them out!

We made this last night. Oh. My. Garsh. One of my favorite meals ever. I died a little while eating this. But in a good way. Not like the way I die while watching Glee...which is sort of a more soul-crushing, the-sun-will-never-shine-again, I wish I'd never been born sort of a way that only Glee can produce.

Egg-Stuffed Baked Potatoes

baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

*These are the toppings that we went with...
-Shredded Cheddar
-Shredded Pepper Jack
-Green Onions
-Black Forest Ham
-Sea Salt, Pepper and Season All
-B used Ranch Dressing since he can't have eggs. I kept the ranch off but LOVED the egg inside.

These enchiladas were hands down, B's favorite meal ever, and by far the best "Mexican" dish we've ever had at home.

Honey Lime Chicken Enchiladas


Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas (I used Tortilla Land - THE BEST)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream


1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.

This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!


Ty and Meg said...

Yum that looks so good. Way to be a cook. Those enchiladas are out of the newer version favorites cookbook just FYI. I am not sure if you have that one or not. Come to my house and cook for me! I can't stand up long enough to cook anything these days. :)

Ali said...

Those honey lime enchiladas are a favorite of ours too! I am excited about trying those baked potatoes!

Sarah said...

Its 9 am and my mouth is watering. how early is too early to have a baked potato? that sounds really good and different. all the best bites recipes i have tried have been really delish. i too love those enchis. thanks andrea.

kalie said...

I just made those enchiladas for dinner and they were delicious! Thank you for the recipe. I'm so proud of all the cooking you are doing. Please keep sharing your favs. :)