The Dinner and a Movie Challenge

Moore Cookin Dinner and a Movie Challenge

We’ve decided to get rid of our cable for the summer…and possibly beyond (we’ll see how summer goes first). The cable box will be leaving the building sometime later this week. This won’t be our first time without cable. Far from it actually, but we have had it for the last couple of years, so it will be an adjustment again. It was so nice to have TV when Baby D was little and I would hold him for hours as he napped, unable to move for fear of him waking up. Now that he is getting older, he keeps us incredibly busy. We really don’t have too much time for TV. I’m looking forward to all of the family fun and adventures that we’ll be taking as we start living with a little less distraction.

No one ever said that television is good for you, but we enjoy it, and there’s nothing wrong with letting ourselves get sucked in from time to time…just maybe not daily for a while. And besides all of the social/family benefits of taking a TV break, cable is just expensive. We are on probably the cheapest basic cable plan in existence and we can still save $60+/month by cutting it. That’s over $700 a year! If I had to pay $700 up front for the handful of channels that I actually watch on a regular basis, I don’t know if I would be able to sign on the dotted line.

Out of this decision to cut the cable, a new family challenge was born… The Dinner and a Movie Challenge! We own so many movies that we haven’t watched in years, so we’ve decided to attempt to watch all of our movies this summer. And to make the challenge even more fun, we’ve decided to take a good number of these movies and cook a themed meal to go with them. Maybe some ratatouille, french baguette, and cheese for watching Ratatouille…salad for When Harry Met Sally…or Chicken Tikka Masala for the one Bollywood movie that we own.

The possibilities are endless and we’re excited to get our creative juices flowing to plan fun, tasty menus for our favorite flicks. We hope that you will enjoy these little features and that maybe you might feel inspired to try a few themed Dinner and a Movie nights with your own family. And if you do take the challenge, let us know in the comments what dinner/movie combos you dream up!

Key Lime Pie

Best Key Lime Pie | Moore Cookin

This recipe has me almost speechless…but I’ll try to get it together. This is by far the best Key Lime Pie I’ve ever had and the toasted coconut in the crust just sends it over the top. It is pure tropical heaven. It’s been awhile since I’ve fallen in love with a dessert recipe, but this pie has me head over heels and dreaming about its tart-y goodness at night. It is just that good.

To be honest, we have attempted to make a key lime pie one other time in our almost 7 years of marriage. It was a total disaster and probably one of the worst things we’ve made. We kept looking at the recipe over and over trying to figure out what was wrong. Why was it so sour? Why didn’t the filling set at all? Then it dawned on us to check our can of sweetened condensed milk…and sure enough, we had used evaporated milk somehow. So just a pointer for all of you out there: Make sure you’re using sweetened condensed milk. You don’t wan’t to miss out on the best tasting key lime pie of a lifetime.

Alright. On to the recipe…


For the Crust

  • 12 whole Graham Crackers (the complete 4-section pieces)
  • 1/4 Cup shredded coconut, lightly toasted
  • 1/3 Cup butter, melted

For the Filling

  • 1/2 Cup Key Lime juice (This lime juicer makes this step super easy. Just slice each lime in half, place each half face down, and give it a squeeze. Quick and easy!)
  • 1/2 Tbs lime zest (or more depending on your taste)
  • 2 whole egg yolks
  • 1 14oz. can sweetened condensed milk


  1. Preheat oven to 350 degrees
  2. Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs.
  3. Pour them into a bowl and add in the toasted coconut.
  4. Stir in the melted butter and press crumbs into a pie pan to form a crust.
  5. Bake for 5 minutes or until golden and set. Set aside to cool a little.
  6. For the filling, mix lime zest, lime juice, and egg yolks in a mixer bowl.
  7. Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
  8. Pour mixture into crust and bake for 15 minutes.
  9. Remove from oven, allow to cool completely.
  10. Refrigerate for at least 2 hours.
  11. Serve and enjoy with those you love!

Perfect Key Lime Pie | Moore Cookin

Recipe adapted from The Pioneer Woman

Update: After receiving many questions over the years about the kitchenware and tools I use when making this recipe, I’ve decided to share a few helpful supplies for this recipe here:

Southwest Chicken Enchiladas

Cheesy Southwest Chicken Enchiladas

One of my favorite perks of taking this food blog journey has been whenever we make something so good that it makes your eyes roll back a little and you know that this tastes better than restaurant quality…and you made it yourself! We’re far from our old backup frozen pizza days around here…

We absolutely loved living in Boston for the past 3 years and exploring all of the amazing restaurants that the city had to offer. We had some of the best Italian food in Boston’s North End, fresh seafood, but there was one thing they were missing…good Tex Mex. As a couple of born and raised Texans, we were always on the lookout for a little hole in the wall Mexican restaurant that could satisfy our Tex Mex craving. We found some pretty tasty food along the way, but nothing could really compare.

Here in Alabama we’ve found a couple of restaurants that have come closer to Tex Mex glory, but we’ve pretty much decided that we’re going to have to try to master the art of Tex-Mex at home. I think that we hit the jackpot with these enchiladas.

We have fallen for these cheesy southwest chicken enchiladas and life may never be the same again. Homemade enchilada sauce and from scratch tortillas filled with the perfect blend of cheese, seasoned chicken, black beans, and corn. Top with a little fresh cilantro and your taste buds will be in Tex Mex heaven. This recipe is a little time intensive for sure, but the pay off is SO worth it!


For the Tortillas (This is for one batch of homemade tortillas. We usually double these amounts.)

  • 1 Cup flour
  • 1/2 Cup yellow corn meal
  • 1 egg
  • 1 1/2 Cups cold water (give or take a little)
  • 1/4 tsp salt
  • dash of black pepper

For the Sauce

  • 4 Tbs vegetable oil
  • 4 Tbsp flour
  • 5 Tbs chili powder
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 4 cups chicken stock

For the Enchiladas

  • homemade tortillas
  • prepared enchilada sauce
  • diced cooked chicken (we seasoned ours with a little homemade taco seasoning)
  • 1 can black beans, drained & rinsed
  • 1 can corn, drained & rinsed (or cooked frozen corn)
  • shredded cheddar and monterey jack cheese
  • cilantro (to taste)


For the Tortillas

  1. Combine ingredients in a bowl.
  2. Beat with a wire whisk until smooth.  (May need to add a bit more water — or flour, depending on the consistency. It should have the consistency of pancake batter.)
  3. Scoop batter with 1/3 measuring cup. Pour onto prepared nonstick griddle or frying pan (we spray ours with a little Pam in between tortillas to prevent sticking) and quickly spread using the bottom of the measuring cup or a spatula spreader to make a very thin (approx. 6 inch) pancake. —This is by far the most difficult part of this recipe. Don’t stress about the shape of the tortillas too much and be patient. It takes a few tries to get the hang of it (another reason we usually double the recipe).
  4. Flip tortillas when edges begin to look dry, not
    brown.  Cook on other side briefly.  Keep warm in covered pan.

For the Sauce

  1. Heat oil in a small/medium pot over medium-high heat.
  2. Add flour and whisk together for about one minute.
  3. Mix in the seasonings (chili & garlic powder, salt, cumin, oregano).
  4. Slowly add in the stock, whisking constantly to keep smooth and lump-free.
  5. Reduce heat and simmer 10-15 minutes (stirring occasionally) until slightly thickened.

For the Enchiladas

  1. Spread a little of the enchilada sauce along the bottom of a casserole dish.
  2. Dip each tortilla in enchilada sauce or spread a spoonful of sauce on each tortilla before filling.
  3. Fill each tortilla with a little of each ingredient in this order: shredded cheese, chicken, black beans, corn, a little more cheese.
  4. Slowly roll up the tortillas and place seam side down on sauce.
  5. Spread remaining sauce evenly over enchiladas and top with about 1 cup of shredded cheese.
  6. Bake at 350 degrees for about 20 minutes until
    cheese is melted and enchiladas are heated through.

Southwest Chicken Enchiladas | Moore Cookin

Moore Cookin’ Original Recipe

Enchilada Sauce Recipe Adapted From Gimme Some Oven