My friends, I have discovered Instagram. OK, not so much as discovered Instagram as much as now have the capability to use Instagram.
Up until last week, I had a Sony Ericson Xperia. It was a decent enough phone, and I liked that I didn't have to pay any money for it (with a new contract). However, it always felt like I had got it only because I didn't want to spend money on an iPhone. It didn't have some of the functionality that I had seen with Mark's iPhone, and the photos were definitely lacking. It took forever to load emails or any data for that matter, and I used it basically to call, text and play Angry Birds.
I had to replace my laptop last week so Mark and I figured that we should bite the proverbial bullet and empty a sizable chunk of my paycheck at Best Buy. Asus computer and an iPhone it would be for me. The computer is lovely but the phone is beautiful. It is my friend and I shall name her Penny.
Penny has made my life so much easier. OK, not really, but it has encouraged me to take more photos including some in the kitchen - like the Southwest Ranch Chicken Stuffed Potatoes I made for dinner tonight. They might not have made it on the blog before (find camera, take photos, upload photos, blog) but with the wonders of Instagram and its filters making lighting less of an issue, I had to snap a photo when I was prepping them.
This dinner is wonderful in that you can prep every thing in the morning, time permitting, and merely bake the potatoes when you get home from work. I served the dish with boiled then grilled local corn that I got in my Green B.E.A.N. delivery and zucchini from my garden.
I had gone out merely to check on things only to discover that I had one giant zucchini and a very cute baby one. I was so excited! So much so that I almost forgot about the potatoes in the oven.
Mark and I really enjoyed this dish. The flavors were subtle but identifiable, and it was a nice change from the regular grilled chicken + potato/starch + vegetable.
Southwest Ranch Chicken Stuffed PotatoesFour potatoes
3 wedges Laughing Cow Queso Fresco & Chipotle
2 teaspoons dry ranch dressing mix
1/4 cup to 1/2 cup milk
1 to 1.5 cups cooked chicken, cubed (I grilled mine with additional ranch dressing mix as seasoning)
1/2 cup 2% shredded cheddar cheese
2 scallions, sliced
Toppings, as desired: Sour cream, Greek yogurt, salsa, chopped bacon
Scrub potatoes and slit to vent. Bake in a 400-degree oven for an hour or until cooked. Allow to cool to the touch.
Once potatoes are cool, cut in half. Use a spoon to scoop out the insides, leaving a quarter- to half-inch border around the skin. Put the scooped potato in a bowl. Add Laughing Cow wedges and ranch mix, mashing with a fork. Pour milk over potatoes, starting with 1/4 cup, adding more as necessary. Be mindful not to overwork as potatoes can become gummy. Fold in the chicken. Divide mashed mixture evenly among the potato shells. At this point, you can place potatoes on cookie sheet and cover with plastic wrap, refrigerating until ready to bake.
Lower oven to 350 degrees. Top potatoes with cheese and bake for 20 to 25 minutes, or until the cheese is melted and the potatoes are slightly golden. Remove from oven. Sprinkle with chopped scallions and serve.