Buffalo Chicken Enchiladas

These enchiladas are a great twist on the classic.My husband has decided this is the best meal he has ever had! (gee, that says a lot about my cooking right!) I cooked up half these, and put the other half in the freezer.







Ingredients
9 Tortillas
3 boneless, skinless chicken breasts, cooked and shredded
1- 10 oz can red enchilada sauce
2 tablespoons ketchup
2 tablespoons bbq sauce (optional)
1/3 to 1/2 cup buffalo wing sauce (depending on how "wingey" you want them to taste)
1 cup Mexican blend cheese, shredded
3 oz Gorgonzola cheese, crumbled (I cheaped out and used Feta and it was excellent)
1/4 yellow onion, chopped
1 red (or green) pepper, chopped
2 green onions, chopped
1/2 cup fresh cilantro, chopped

Directions



Preheat oven to 375 degrees.
Whisk together enchilada sauce, ketchup, bbq sauce and wing sauce in a bowl. Set aside.
In a separate bowl, combine shredded chicken, yellow onion, red pepper, 1/2 cup shredded cheese and 3/4 cup of the sauce mixture.
Spray 9x13 baking dish with non stick spray then drizzle a bit of the enchilada sauce in bottom of pan.
Fill tortillas with a couple heaping spoon fulls of chicken mixture. Roll and place in baking pan seams down.
Pour remaining enchilada sauce over the top of tortillas, then sprinkle remaining cheese on top. Bake for 20-25 min.
Sprinkle Gorgonzola cheese over top of enchiladas immediately after removing from oven. Garnish with cilantro and green onions.

Stuffed Zucchini

This recipe comes from kayotic kitchen.

Stuffed Zucchini

Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese (we used a combo of whatever we had in the fridge)
pepper

Optional: bacon (this is mandatory in our home!)

Directions:

Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.
Spoon out the guts. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little.
When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.
Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.
Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
Lightly butter a baking dish and put the zucchini boats in.
Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Chicken Burrito Pizza

Pizza Dough

1/2 c bread flour
1/2 c whole wheat flour
1/4 t active dry yeast
1/4 t salt
1/2 t sugar
6 T cold water

In large mixing bowl, combine dry ingredients, then create well in center and add the water. Using your hands, gently combine dough for about 3-4 minutes or until it comes together.
Move dough to lightly floured surface, knead for 10 min. or until firm and smooth. Form into ball. Cover with clean dish towel; let rest for 5 min.
Using rolling pin, roll out dough to form 11-in circle; place on round metal pizza pan with small holes so dough just reaches but doesn't overlap edges. (We used a baking stone.) Let rest for 45 min. before adding toppings.

Chicken Burrito Pizza

Pizza:
2 T salsa
1 11-in pizza crust
1 c shredded low fat mozzarella
1 4-oz chicken breast, grilled and diced
4 T black beans
1/2 red onion, thinly sliced

Pico de Gallo:
1 large tomato, diced
1 small green chili, diced
1 T chopped fresh cilantro
1/2 red onion, diced
salt

Preheat oven to 450*. Spread salsa evenly over prepared dough, then sprinkle with mozzarella. Top with chicken, black beans, and onion, bake for 7-10 min or until edges of crust are golden.
Meanwhile, combine tomato, chili, cilantro, and onion in small bowl; season with salt and set aside.
Remove pizza from oven, cut into 12 slices, place on serving tray. Top with pico de gallo and guacamole.

Summer Vegetable Crepes

Summer Vegetable Crepes

Ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (we made our own)

Preparation
1.Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2.Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3.To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

NutritionPer serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Indoor Pulled pork

This is yet another America's test kitchen Recipe
IT IS FANTASTIC!! Beware your oven will be on most of the day so it is better for a cool day!
http://www.americastestkitchen.com/recipes/detail.php?docid=21331

INGREDIENTS
Pork
1cup plus 2 teaspoons table salt
1/2cup plus 2 tablespoons sugar
3tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4cup yellow mustard
2tablespoons ground black pepper
2tablespoons smoked paprika (see note)
1teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2cups ketchup
1/4cup light or mild molasses
2tablespoons Worcestershire sauce
1tablespoon hot sauce
1/2teaspoon table salt
1/2teaspoon ground black pepper
INSTRUCTIONS
1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.

2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.

5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.

6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

TECHNIQUE
CUTTING PORK BUTT IN HALF

Halving the pork increases its surface area, which creates more flavorful bark.


Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally

Ham-Stuffed Manicotti

Ham Stuffed Manicotti

•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese

Method:
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.

Cherry Tomato, Mozzarella, Zucchini Pie

This comes from Martha Stewart and is SO DANG YUMMY!

Cherry Tomato, Mozzarella, Zucchini Pie

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini (we used sliced fresh mozzarella)
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.

2.Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

3.Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.

4.Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes

Open-Face-Pesto-Turkey Burger

We tried this recipe for our first BBQ of the season! I'm a lover of pesto/tomato/mozzarella combos... It did not disappoint!

1 lb. uncooked ground chicken or turkey (we used turkey)

4 TBSP. basil pesto

1/4 c. finely shredded parmesan cheese

3 cloves garlic, minced

1/4 tsp kosher salt, or salt

2- 3 inch slices of ciabatta bread (or you can use rustic italian bread)

2 TBSP olive oil

4 slices fresh mozzarella

2 c. fresh basil leaves, arugula, or spring mix (I did a few basil leaves and the rest spring mix)

8 small tomatoe slices

ground black pepper

In a bowl, combine turkey, 1/2 the pesto, the parmesan cheese, garlic and salt. Shape in four 1/2- inch-thick oval patties (to fit bread).

Horizontally halve ciabatta. Brush cut sides of breat with olive oil, set aside.

Preheat grill to MED heat, place patties on grill rack over heat and cook 10-13 min until meat is no longer pink, turning once 1/2 way through grilling.

Top each patty w/ mozzarella cheese. Cover and grill 1-2 more min till cheese is melted.

Also add bread to top grill rack at this time 1-2 minutes till toasted.

Arrange basil (or greens) on toasted bread. Top w/ turkey patties, tomato slices and remaining pesto. Sprinkle coarsely ground black pepper.

We drizzled a tiny bit of balsamic vinegar on as well and it was yummy!

*Makes 4 servings

Pollo Alla Gratella for Two

This is super yummy thanks to the Cameron's for sharing!
Serves 2

CHICKEN:
2 9 oz. chicken breasts, fillet into thirds or fourths and pounded flat so they're all the same size and thickness, marinated in the following marinade. Sear in the pan over med high heat, then finish in the over cooking at 350 degrees in the marinade for 15 minutes or so.

MARINADE:
Ingredients:

3T Salad Oil
1 1/2 T Balsamic Vinegar
1/4 tsp. Minced Garlic

Directions:

Whisk rapidly for 30 seconds. Marinate for at least 1 hr.

GORGONZOLA CREAM SAUCE:
Ingredients:
1 sm package baby bella mushrooms
8 Artichoke quarters (do not use marinated artichokes)
1/4 C Sundried tomatoes
3T Gorgonzola cheese
1/2 C heavy cream
Pinch Salt
Pinch Pepper to taste
3 T White wine
1 T Olive oil

Directions:

In a saute pan on medium heat,Sautee mushrooms in butter until golden brown 5=7 mins. add olive oil, artichoke hearts, sun dried tomatoes, salt, pepper and saute for 1-2minutes, tossing occasionally.

Add white wine, cheese and cream and reduce heat. Simmer until cheese is fully melted, approx. 3-4 minutes.

Serve chicken and sauce with roasted garlic pasta

Ham Loaf

I know this sounds and kinda looks gross, but it is the best Easter entree ever! We even use the leftovers for sandwiches and it is yummy!


Ham Loaf

1 lb sausage
1 ½ lbs ham (ground)
1 c soda crackers
2 eggs
1 c milk
½ t. pepper

Grind ham, mix above ingredients together and form loaf.

Glaze
1 ½ c brown sugar
1/2 c vinegar
½ c water
1 T mustard

Mix together pour over ham loaf. Bake 2 hours at 325, baste often.

Boilermaker Tailgate Chili

This recipe comes from allrecipes.com and is Landon's "award-winning" chili.

Boilermaker Tailgate Chili

Ingredients
2 pounds ground beef
chuck 1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions 1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Pizza Hut Pizza

This recipe comes from one of the coolest websites ever: www.cdkitchen.com and is pretty darn close to the real thing! We've made it twice now and it definitely helps to have actual cake pans to cook in, but we've used frying pans too...you just have to keep an eye on each pizza to guess when each is done.

INGREDIENTS:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 package Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored cooking spray
***Sauce: ***
1 can (8 Ounce size) Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

PREPARATION:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475 degrees F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Mushroom Pork Chops

This is one of my favorite meals to have when we visit Landon's dad. However, there's not much of a real recipe, so this is what it's turned in to (mostly with Landon's help) over the last 7 years...

Mushroom Pork Chops
~6 boneless pork chops
butter
1 pkg sliced mushrooms
1 can cream of mushroom soup
1 taste soy sauce
1/2 c sour cream
~1/2-1 cup milk
Seasonings (pepper, salt, paprika, seasoning salt)

Fry pork chops in butter to sear. Cook mushrooms in separate pan, then add to butter.
In same pan mushrooms were cooked add 1 can cream of mushroom soup, 1 taste of soy sauce, a little milk at a time for desired consistency, 1/2cup sour cream, and seasonings (pepper, salt, paprika, seasoning salt).

Add pan with mixture to frying pan with chops and mushrooms. Place frying pan mixture in 9x13 pan and cook in oven for 30 min. at 350*.

We usually serve these with garlic mashed potatoes.

Chicken and Israeli Couscous

This dish is crazy good, in fact I can't stop thinking about how good it was and will probably make it again next week! AND it is a one skillet meal!

Israeli couscous can be bought at one of the 2 Mediterranean markets in Hilliard (one is next to the Olive Tree)It can also be called Mediterranean couscous. I have heard that Giant Eagle also carries it but am yet to confirm that.

This Serves 2 people.

2 fresh (not frozen)chicken breasts
1 shallot (about three TBSP) chopped
2-3 cloves garlic, minced
1 lemon, juiced and zested
3 TBSP olive oil
3/4 cup Israeli or Mediterranean couscous
1 1/2 chicken stock
1/4 tsp crushed red pepper flakes
1/2 cup or 6 oz package feta
1 bag baby spinach about 6 cups

heat oven to 200. Heat 1 TBSP olive oil in 12 inch skillet over med-high heat until barely smoking. Pound chicken until even thickness. Dry chicken with paper towel. Season with salt and pepper, dip in flour and shake off excess. Place in skillet and cook 6-9 mins on each side (depending on how thick your chicken is) until done or instant read thermometer reads 160 to 165. When done place on oven safe plate tent with foil and place in oven to keep warm.

Wipe skillet with paper towel. heat 1 TBSP olive oil over med heat add couscous and toast until golden brown about 2-3 mins. add shallot,1/8 tsp of the red pepper flakes, 1/2 tsp lemon zest, and garlic reserving 1/2 tsp for later. Sautee until fragrant, about 1 min. Add chicken stock, bring to light boil and reduce heat to low. simmer until al dente, about 10 mins.

Meanwhile, combine 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp garlic, 1/8 tsp red pepper flake

When couscous is done, stir in one large handful of spinach at a time until all is incorporated and cooked down. Stir in remaining of lemon juice, and plate onto two plates. top each plate with the feta and stir in. Place chicken breast on top and drizzle with vinegarette.Serve.

Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.

Dinner in a Pumpkin

We've been having dinner in a pumpkin for Halloween in the Jensen family since before I can remember. I LOVE it and this year we got to share it with the Gaileys and the Tracys. Unfortunately it's my grandma's recipe, so there isn't a real recipe but this is what my mom came up with with a few additions...

Brown 1 lb of hamburger with 1 onion chopped. Drain.
Preheat oven to 375.

Cook 2 quarts (8 cups) of tomatoes, 2 cans tom. sauce, two cans tom paste, 1T chili powder, a few dashes of Tabasco, 2T worch. sauce, 1T garlic salt, 1t salt, 1t pepper. Add hamburger and cook til warmed throughout. Add 1 box macaroni noodles (we used mini penne noodles this time) straight from the box, stir and add to pumpkin. It will be a little soupy.

Bake at least 90 minutes. (I think it ended up taking closer to two hours this year.) It's done when the noodles are soft and pumpkin scrapes easily from sides.

Remove from oven and serve from pumpkin, scraping sides of pumpkin to add squash to mixture.

Stromboli

1 16oz loaf frozen bread dough, thawed

1/4 lb thinly sliced ham

1/4 lb sliced hard salami

1/2 t dried basil, divided

1/2 t dried oregano, divided

3 oz sliced provolone cheese

1 c shredded mozzarella cheese

2 T butter, melted

1 t cornmeal

Place bread dough on lightly greased baking sheet; pat to a 15x10-in rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4t basil and oregano. Arrange provolone over herbs, top with mozzarella; sprinkle with remaining herbs.

Moisten all edges of dough with water. bring each long edge of dough to center; press edges together securely to seal. Seal ends.

Brush dough with 1 T butter. Sprinkle with cornmeal, carefully invert. Brush top with remaining butter. Bake at 375 for 20-22 min.

Green Sauce Enchiladas

Green Sauce Chicken Enchiladas


1-2 pkgs tortillas
1-2 cans black beans
1 roasted chicken
1-2 cans green sauce
jack cheese
1 8oz container sour cream
2 cups salsa
Avocado (optional)

Preheat oven to 350.
Shred chicken.
In each tortilla, spoon a row of black beans, shredded chicken, green sauce, cheese, sour cream, and salsa. Roll up tortillas and fill 9x13 pan. Top with green sauce and cheese.
Bake for 30-35 minutes.
Top with avocado.

Thai peanut chicken

This is a BHG recipe that we tried and loved!http://www.bhg.com/recipe/chicken/thai-peanut-chicken/
1 13.5- or 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
2 tablespoons vegetable oil
2 tablespoons snipped fresh cilantro
2 cups hot cooked rice

directions
1. In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

3. In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

4. Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Chicken Pot Pie

Easiest and quickest recipe my aunt used to make for us...

Chicken Pot Pie

1 c chicken (cooked and shredded)
1 can crm of mushroom soup
2 cans crm of potato soup
1 c frozen veggies
2 pkgs biscuits/rolls
1/2 t pepper
1/4 t thyme
1/2 t salt
milk

Preheat oven to 350. Combine in mixing bowl soups and milk to make it creamy but not runny. Mix in veggies, spices, and meat. Pour into 9x13 pan. Bake for 15 min. Place rolls/biscuits over mixture and bake until golden brown (~15 min).

*We usually add extra fresh vegetables, you could also use canned.
*We use only one pkg of biscuits and cut them in half to cover the mixture.