This weekend I was a cooking machine.
Friday night, one of Cowboy’s old roomies came over with her boyfriend and their baby. Since my boyfriend is so picky of an eater but I also wanted to cook something out of the ordinary for us and with guests over, I saw the perfect opportunity to try out this Coconut Curry Chicken recipe via My Kitchen Cafe.
And wow, everyone was glad I did, including picky Cowboy. He loved it! It wasn't too much curry and the potatoes are the sure winner of this dish. I served it with jasmine rice, topped with a basil leaf - just for that added ooomph!
The night went well and we’ve come to the conclusion that we love having guests over – even if it’s a pop in/unannounced guest. So, come on over! And then, Cowboy got a little jealous of their baby girl. This baby is apple pie compared to That Baby. For the rest of the weekend Cowboy was on a pro-baby mission. It hasn’t worked. My job is still contractual – no matter what my desk looks like. Therefore no baby making, any time soon.
This weekend was also our last chance to eat badly before going healthy until Thanksgiving. We’re both planning to run the entire Turkey Trot which is eight miles long and Cowboy is looking to lose some weight. So healthy it is, from here on out. I'm not making any huge changes, since I'm the one that runs everyday, but for this week, I'm going to try limiting my carbs to none at all.
For our last (bad) meal, I made Honey Lime Chicken Enchiladas. OMG. Whatever you are having for dinner tonight, scratch it and make these.
They are unbelievable good. I used whole wheat tortillas instead of flour, I added more honey to the marinade and the sauce (I love the savory and sweet combo) and for the cheese, I mixed pepper jack and cheddar. I thought it could have yielded more sauce, but other than that, the taste is unbelievable. Here’s the recipe that I found on My Kitchen Café. Seriously, you should have this for dinner tonight.
Honey Lime Chicken Enchiladas
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 (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.