Sweet, juicy pineapple baked to perfection inside a flaky pie crust and topped with a coconut macadamia nut topping.
Creamy chicken enchiladas, lightened up with a salsa verde and greek yogurt based sauce. These enchiladas are every bit as delicious as their full-fat counterpart (maybe even more so)!
I’m a major enchilada lover. When we go to mexican restaurants, I will order enchiladas nine times out of ten. In fact, we went to a little mexican joint in Salt Lake while we were in Utah for the holidays and I ordered mango mole enchiladas. They were SO good; pork carnitas rolled into corn tortillas, then smothered in a spicy sweet orange mole and topped with melted jack cheese. Let’s just say I was in heaven.
Aaaaaaaand I am just now realizing that when we were in Utah for Thanksgiving one month before that my parents took us to a restaurant where I ordered yet another version of mole enchiladas, and just thinking about them is getting me to reconsider my dinner plans for tonight… Continue reading “Creamy Greek Yogurt Chicken Enchiladas”
Rich chocolate chip brownies baked on top of a graham cracker crust, then topped with toasted marshmallow creme.
I just really have this thing for s’mores right now. Did you see these salted caramel pretzel s’mookies I posted a couple of weeks ago? Well, they’re divine; a totally gourmet and addicting version of the average graham cracker and Hershey’s chocolate s’more.