Creamy Chicken Enchiladas

Creamy Chicken Enchiladas:
Allrecipes

1 Tablespoon Butter
1 chopped yellow onion
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1  Rotisserie Chicken
2 cups Shredded Mexican Cheese Blend
10 (12 inch) flour tortillas
1/2 cup milk
Green Tomatillo Salsa

Preheat oven to 350 degrees.

In a medium saucepan over medium heat, melt the butter and sauté the onion until tender (about 3 to 4 minutes).  Add the garlic powder, cumin and chili powder, then stir in the green chiles, cream of mushroom soup, cream of chicken soup and sour cream.  Mix well.  Reserve 3/4 of the sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar.  Stir together.

Put green tomatillo sauce on bottom of casserole dish

Fill each flour tortilla with the chicken mixture and roll up.  Place seam side down in a 9x13 pan.

In a small bowl, combine the reserved 3/4 of the sauce with the milk.  Spoon this mixture over the rolled tortillas and top with the remaining shredded cheese.  Bake in the preheated oven for 30-35 minutes or until cheese is bubbly.

Spaghetti Carbonara

Spaghetti Carbonara
Giada de Laurentis

Ingredients:

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Directions:

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.



Notes: The Lemon Zest and the Walnuts were a great addition. The boys all wanted frozen petite peas added to the pasta.  Jared, of course, also added capers.  Could have also used Penne or Rigatoni with this.

Chicken Noodle Soup

Chicken Noodle Soup:

2 Tablespoons butter
1 onion
1 cup chopped celery
2-3 garlic cloves, minced
8 cups chicken broth base
1 can vegetable broth
6 carrots
Rotisserie chicken (chopped)
2/3 teaspoon basil
2/3 teaspoon dried oregano
1/3 teaspoon thyme
Salt and pepper
2 handfuls uncooked eggs noodles (about 2 cups)

In a large pot, over medium heat, melt butter.  Sauté onion and celery until onion and celery for 5 minutes.  Add in chicken and vegetable broths and turn heat up to high.  Add chicken, carrots, spices, salt and pepper.  Can adjust amount of spices based on taste.  Bring to a boil, then add uncooked egg noodles.  Reduce heat and simmer for about 20 minutes.  Serve with french bread.

El Torito Salad

El Torito Salad:

1 large head Romaine lettuce, rinse, torn into bite size pieces or chopped

1 Box cherry tomatoes (cut in half)

1 Avocado

5 green onions (chopped)

1 1/2 cup crushed lime tortilla chips

Grilled Chicken or Shrimp (optional)

Pepitas (Roasted Pumpkin seeds - optional)

1/3 cup Cotija Cheese

El Torito Green Caesar Dressing

Aside from the lettuce and the El Torito dressing, can add or omit any of the above ingredients.  

After assembling salad, toss with dressing and top with tortilla chips and cotija cheese (again, optional).

Maria's Salad

Maria's Salad:

Mixed Greens
Purple Onion
Bleu Cheese or Feta
Glazed Nuts
Pears or Apples (chopped)
Dried Cranberries
Rotisserie Chicken (optional)
Brianna's Blush Vinaigrette

Adjust ingredients to taste.  Toss.  Serve.

Rigatoni with Chicken in Marsala Cream Sauce

Rigatoni with Chicken in Marsala Cream Sauce:

Butter
8 ounces sliced Baby Bella Mushrooms
1/2 sweet onion (caramelized)
8 ounce grilled chicken breast (chunked) or Rotisserie Chicken
Salt and Pepper
2 teaspoons dried basil
4 ounces sweet marsala wine
10 ounces heavy cream
12 ounces rigatoni
Shredded Parmesan

Cook Rigatoni.

Melt butter in pan.  Sauté onions until caramelized (or add prepared frozen caramelized onions).  Add mushrooms and sauté until mushrooms are tender.  Then add chicken, basil, salt and pepper.  Stir.

Add marsala wine and cook for one minute.

Add heavy cream and bring to a boil for 2 minutes.

Coat Rigatoni with sauce.  Sprinkle with parmesan cheese.