Delicious Stuffed PotatOH

So I decided to follow my own advice and use the remnants of my vegetarian chili from a few nights ago and rustle up a stuffed spud for dinner. This dish was super easy to make and the perfect meal for a cosy Saturday night in.

 Here's What You'll Need:

• 1 good sized potato (okay I'll admit it... I ate 2)
• Salt
• Grated cheese
• Leftovers of your choice

Preheat the oven to 220°C. Wash the potato and while it's still wet, put the potato into a bowl, add some salt and turn the potato to coat (this will give the potato a nice, crispy skin). Bung the potato into the oven and bake for one hour (the potato is ready when the skin feels crispy and the potato gives a little when you squeeze it). Cut a hole in the top of the potato and scoop out some of the contents. Once you have enough space for your filling, sprinkle over some grated cheese and put the potato back into the oven until the cheese has melted. Top with guacaholymole and serve with a movie of your choice (for me it was Love and Other Drugs).

Lime Marinated Chicken wings, Easy Vegetarian Enchiladas and Guacaholymole

I had invited a friend over to watch the final State of Origin Game. Now I have to admit that I am no fan of football. But what I am a fan of is having an excuse to cook up unhealthy(ish), delicious food mid week. First up on the menu were lime marinated chicken wings:

 Might I say that these wings tasted amazing and were really easy to prepare (you can find the recipe here on the Food Network website). I followed the recipe as far as making the marinade, but instead of "broiling" the chicken as the recipe suggested, I baked them in the oven for around 30 minutes (turning them over half way through) at 180°C. The recipe also suggested serving these delicious wings with an avocado dip, but why you would serve them with a boring dip when you could serve them with my Guacaholymole is beyond me.

Here's What you'll need to make Guacaholymole:

• 2 ripe avocados
• 1 cove of garlic, crushed or thinly sliced
• 1 small tomato, diced
• 1 small red onion, finely diced
• 1 lime, juiced
• chili flakes
• Salt and pepper
• 2 Tbsp Coriander, chopped

Mash the avocados in a bowl. Add the garlic, tomato and the onion. Add a good squeeze or two of lime juice, a sprinkle of chili flakes and some salt and pepper. Stir through the coriander and give the mixture a taste. Adjust the ingredients to please your own taste buds. I prefer mine quite limey with a big hit of garlic and chili.

Next up, right in time for kickoff, were vegetarian enchiladas:

For the filling, I cooked up a vegetarian chili (found here on Taste, a website that I have found really handy in the past as there are loads of recipes listed here). The best thing about this chili is that you can do so much with the leftovers. You can make nachos, have it on toast, or (my personal favourite) use it as a delicious filling for a stuffed spud. I also added a can of corn into the mix, just for some extra sweetness.

To make the enchiladas (and this is a very simplified version), spoon the mixture into tortillas and roll up to enclose the filling. As the filling will be warm from just being cooked on the stove top, all you need to do is place the enchiladas on a tray, sprinkle with grated cheese and bake in the oven until cheese is melted and tortillas have started to brown. Serve with a good dollop of Guacaholymole on top.