Chicken Cheese Enchilada Casserole

Chicken filling: chicken tenders, cooked in a microwave with a variety of spices, chili, cumin, pepper, smoked paprika, etc... Shred. Added some minced cilantro, diced chili pepper, and green enchilada sauce.
Put some enchilada sauce (I used green), in the bottom of a souffle dish (the tortillas fit perfectly), then layer toasted corn tortillas, shredded cheese, chicken filling. I used about 6 tortillas. Cover with more green sauce, top with cheese. Bake 350 for about 40 minutes.
I served it with refried beans, brown rice, baby romaine and red lettuce, and home made hot sauce.
Sauce: can of diced tomatoes in juice, minced cilantro, diced red onion, bit of green sauce, diced jalapeno, some lime juice. Instead of keeping it chunky, I used my immersion blender (could use a regular blender) and pureed it.

Fried Green Tomatoes w/Balsamic Glaze

Got some green tomatoes at the farmer's market... I used a 3-step breading process, flour, egg wash, crumbs. For an extra thick coating, put back into flour after the egg wash, then back into the egg, and then to the crumbs. I season the food and not the breading when I do this type of coating.
To serve, I topped it with a bit of salad dressing (whip), some crumbles of bleu cheese, then drizzled with some balsamic vinegar that I reduced to a syrup consistency.
This is good with some crab, and salad greens. But, alas, I didn't have that on hand!

Put the Lime in the Coconut Pie

Crust is pre-made, comes rolled up, you know the one. I asked my husband what type of pie he wanted the other day, coconut cream or lime. He said, why not put coconut in the lime pie? So although not quite like the song, I did.
I baked the crust for about 10 minutes. For the filling: 6 egg yolks, almost a cup of fresh lime juice, lime zest, almost 2 cans of sweetened condensed milk, about a cup of coconut. Baked for about 15 minutes in a 350 oven.