Chicken Enchiladas Supreme, Beans and Carrots

Enchilada Prep: Follow instructions below...don't forget to add the salt since I didn't include it. Make guacamole with avocados.

2 cups cooked, chopped chicken or turkey meat (about 3 breasts)

1 4-oz can chopped, mild green chiles

1 7-oz can green chile salsa

1/2 tsp. salt

2 cups heavy cream

8-12 corn tortillas

1 1/2 cups grated Monterey Jack cheese

oil for frying tortillas

Combine chicken, green chiles, and salsa. Mix salt and heavy cream in a medium-sized bowl. Heat about 1/2 inch oil in a small skillet. Dip each tortilla into hot oil for about 5 seconds, just to soften. Drain on paper towel. Dip each fried tortilla into bowl of cream, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered 350 for 20-25 minutes.

Oven Tri-Tip, Corn, and Mini Potato Gratins

**You will want to prep the potatoes first as they need to go in oven first.

OVEN TRI-TIP

1. Preheat oven to 400

2. Sear both sides of tri-tip, fat side first, approx. 5 min per side

3. Place meat, fat side up on a rack set on a foil-lined baking sheet

4. Bake in oven until internal temp is 125 degrees (about 20-30 minutes)

5. When meat reaches 125, take out, wrap in foil, and let rest for 10 minutes.

6. Slice against the grain and serve.

CORN ON THE COB

1. Place ears in pot and cover with water

2. Bring to rolling boil.

3. Turn off heat and let corn sit in hot water for 4-5 minutes, then serve.

MINI POTATO GRATINS

1. Spray muffin tins with PAM

2. Peel and slice potatoes THINLY

3. Layer in each muffin cup: potato slice, cheese, onion, potato slice, cheese, onion.

4. Season with salt and pepper

5. Top each gratin with 1-2 T of heavy cream

6. Cover with foil and bake for 30-40 minutes, removing foil half-way through cooking time.

7. Invert gratins onto plate and serve.

Roasted Chicken, Salad, and Potato Salad

Prep: Soften butter. Add spices from bag, garlic, and your own salt and pepper to your preference. Rinse chicken under cold water and remove giblets from the cavity. Use paper towel to pat dry. Apply butter spread and bake as noted below.

1 Whole Chicken (4-5 lb)

1 stick butter, softened

2 cloves garlic, crushed

2 tsp dried basil

1 tsp dried oregano

1 tsp dried rosemary

sea salt

black pepper

1 lemon halved (optional)

Heat oven to 350. Push fingers between skin and meat on breast. Mix garlic, basil, oregano, rosemary, sea salt, black pepper and butter. Put butter spread between skin and breast, between legs and body and in cavity. Put lemon in cavity. Salt and pepper skin. Place in a roasting pan (over a rack if you have one), breast side down. Bake 60-90 minutes until juices run clear. In the last 20 minutes or so, flip the chicken over (use tongs inserted in the cavity) to brown the breast.

Chef's salad with homemade parmesan ranch

Prep: Peel and slice hard boiled eggs. Cut up avocado. Rinse and slice cucumber. Rinse tomatoes. Bake cheese biscuits (thanks, Betsy, for the good idea!).

Chef's salad

Ham- 1/4 inch slab cut into pieces

Turkey- 1/4 inch slab cut into pieces

Cheddar cheese- 1/4 inch slab cut into pieces

Jack cheese- 1/4 inch slab cut into pieces

Lettuce

Tomatoes

Cucumbers

Carrots

Avocado

Bacon

Hard boiled eggs

Croutons

Toss vegetables together. I serve by putting out bowls of meats and cheeses for everyone to top their own salad.

Parmesan Ranch salad dressing

1 1/4 c. mayo

1 c. sour cream

1/2 c. buttermilk

2/3 c. milk

1 Tbsp garlic salt

1/4 tsp pepper

1/4 c. grated parmesan cheese

3 Tbsp white wine vinegar

Blend all ingredients in blender. Shake before each use. Keeps 1 month. Makes 1 quart.