2 recipes I can't stop making.

I am a major fan of easy dinners that are also delicious. Here are 2 dinners I have been making a lot lately for myself, my family, and for a crowd.

1.  Cornbread waffles.  This recipe is from Dessert Now, Dinner Later!  I actually didn't alter this recipe in any way.  It is good topped with any type of chili from canned to homemade.  We had it with Antelope chili at work and it was a major hit.

1 cup yellow cornmeal
1 cup flour
1 Tbsp baking powder
1/2 cup sugar
1 tsp salt
1 cup milk
1 egg
1/4 cup butter, melted

Top with chili, shredded cheese, and sour cream.

I made mine in a hotel-style Belgium waffle maker, so this recipe yielded 4 large waffles. Just mix dry ingredients together, whisk in the wet ingredients and bake in the waffle iron at a low-medium setting as these cook quickly.  For the original recipe click here.

2.  Honey Lime Taquitos.  This recipe is from Six Sister's Stuff.  I learned how to make it at their quick and easy dinner class during Pinner's conference.  For this recipe I altered it slightly by brushing to tops with butter and broiling after baking for a minute to make them extra crispy.  I also always double the recipe which makes 14-18 taquitos depending on how much you fill them.  You can find the original recipe here.

Doubled recipe:

8 boneless, skinless chicken breast, cooked and shredded  (I boil 12 frozen chicken tenderloins, until cooked through, allow to cool a bit, and then shred with a fork).
3/4 cup honey
10 Tbsp lime juice (this is just over 1/2 cup of juice; if using fresh limes, each 1/2 of a lime is equivalent to 1 Tbsp).
2 Tbsp chili powder
1 tsp garlic powder

14-18 medium Tortillas
2 cups shredded cheddar or mixed cheese
1 can green enchilada sauce
1 container sour cream

Shred chicken breast.  In a ziplock bag mix honey, lime juice, chili powder, and garlic powder.  Add shredded chicken. Marinate for 30 minutes but the longer the better.  Scoop chicken into a line on top half of each tortilla and sprinkle with cheese.  Roll tight and place face down in a sprayed 9x13 pan (this double recipe uses one 9x13 and one 8x8 pan).  Brush with butter.  Bake at 350 degrees for 15 minutes, turn to broil and broil for 1-2 minutes.  Stir together sour cream and enchilada sauce for a fun dipping sauce.