Chicken Enchilada Bake/Green Chili Enchilada Bake

You will need:

• 2 chicken breasts
• Cheese
• Tortillas
• See Chicken Enchilada post for enchilada sauce recipe

Prep:

1. Prepare enchilada sauce
2. Boil chicken breasts, drain and chop chicken
3. Place a small amount of sauce on the bottom of the baking pan to avoid burning the bottom of the tortilla. 
4. Layer a tortilla (you may have to cut tortillas into a square shape to fit into pan) cover tortilla with chicken, cheese, and sauce. Do that once more, then top that layer with a tortilla, sauce and cheese. (3 tortillas total. 2 layers of chicken)
5. Tent with tinfoil and bake at 400 for 40 minutes. Take tinfoil off at 30 minutes. When you see the sides bubbling, it's done!

This recipe can also be prepared with a green chili enchilada sauce that you can buy in a can at the store instead of the red enchilada sauce. 

California Open Omelet

You will need:

• Burrito size tortilla
• 1 can Black beans
• 3 eggs
• Shredded mexican blend Cheese
• 1/4 cup Red onions chopped
• 1/2 Avocado, sliced
• fresh cilantro, chopped

Prep:

1. Heat black beans and mash to make a paste (like refried beans)
2. Fry eggs in a pan sunny side up. I did it in a pan to make it circular and fit on the tortilla, but you don't have to ;)
3. Dice red onion and slice avocado
4. Spread black beans on tortilla, top with eggs, cheese and heat in the microwave about 1 minute or until cheese has melted. 
5. Top with red onion, avocado, and sprinkle with fresh cilantro. 

Mexican Pasta Bake

You will need:

• 1 lb ground beef
• 1 8oz can tomato sauce (or mix 1 1/2 cup water and 1 can tomato paste)
• White onion
• 1 can diced green chilies 
• 3 tablespoons chili powder
• 3 tablespoons cayenne pepper
• Salt
• 1 can fire roasted or plain diced tomatoes
• 1 1/2 cup pace picante medium salsa
• Penne pasta

Prep:

1. Cook pasta and drain. 
2. Chop white onion and cook with ground beef, and drain. 
3. Add chili powder, cayenne, salt, undrained tomatoes, tomato sauce, salsa and chilies. 
4. Cook about 10 minutes. 
5. Toss pasta and sauce. I usually don't use all the pasta. Add half of the pasta, mix, and continue adding more pasta only to the point where there is still a lot of sauce. It will dry out in the oven if you don't have enough sauce to cook it in. 
6. Spoon into a baking dish and cover with tinfoil. 
7. Bake in the oven 20-25 minutes until heated throughout. If it gets too dry while baking, add more salsa. 

Chipotle Cream Sauce

You will need:

• 1/3 cup chopped yellow onion
• 1 1/2 teaspoon chopped garlic
• 2 tablespoons butter
• 1/4 ground cumin
• 1/4 cup chicken broth 
• 2 tablespoons chipotle peppers with adobo sauce
• 1 cup whipping cream

Sauce:
Sweat the onions and garlic in the butter and cumin. 

Liquefy onions, garlic and cumin mixture from pan, chicken broth and 2 large chipotle peppers (or 2 1/2 peppers for a hotter sauce) in a blender. 

Put purée back into pan and add cream. Stir over medium heat while sauce thickens. Add cayenne for more heat if desired. 

Serving suggestions:
Cook some whole shrimp and veggies like zucchini, onion strips, and mushrooms in a wok. Boil egg noodles or penne pasta and mix everything together. 

Chicken Enchiladas

You will need:

• Yellow or white onion
• Parsley
• 3-4 cloves garlic
• 1- 6oz can tomato paste
• Vinegar
• Oregano
• Salt
• Cayenne pepper
• Chili powder
• 2 chicken breasts
• Cheese
• Burrito size tortillas

Sauce: Dice onion and garlic. Cook in vegetable oil on medium heat until onion is tender. In a separate bowl, combine tomato paste and 1 1/2 cup water and mix until paste is dissolved in water. Add tomato paste and water mix to the pan with the onion and garlic. 

Add 1 teaspoon parsley, oregano, salt and cayenne,1 tablespoon chili powder and 2 caps full of vinegar. Let simmer 10 minutes covered. More salt, cayenne, vinegar and chili powder can be added for taste depending on your liking. 

To assemble enchiladas: Boil both chicken breasts until completely cooked. Cut breasts into long strips and cube. Place a hand full of cut chicken in the center of a tortilla and spread longways in tortilla. Cover chicken with cheese and roll. This is easier done inside the baking pan so you don't have to transfer from a counter top. You may also have to cut the tips of the tortillas to fit in the pan. You should be able to fit about 6 enchiladas in the baking pan. Cover with sauce and top with a generous layer of shredded cheese. 

Tent with ten foil to avoid the cheese sticking to it and bake in the oven at 400 for 45 mins. 

Tri Tip with Roasted Mushrooms and Gravy

You will need:

• Sliced Baby bella mushrooms
• Tri Tip steaks
• Wort sauce
• Flour
• Pepper

Tri Tip cooked on the Foreman grill. Save drippings for gravy.

Mushrooms: Cooked with a couple tablespoons of wort sauce for flavor. Cook on a high temp to brown mushrooms until tender. 

Gravy: Using the drippings from the Tri Tip, transfer into a small fry pan and heat to a low simmer. 

Mix water and flour before hand to slowly add to the simmering drippings until mixture starts to thicken. Keep mixture on the thin side...it will thicken after setting. Add pepper to taste. 

If it ends up being too thick, you can add small amounts of water until it gets thinner.

Cover steak with mushrooms and cover with hot gravy!

Side suggestions: Scalloped potatoes, pasta dish, veggies, rolls, white rice, bacon wrapped asparagus  

Salmon Dinner

Salmon: Fillet poached/steamed in water with lemon pepper.

Veggies: Yellow squash and zucchini pan roasted with olive oil, garlic salt, Italian seasoning, and finished with fresh Parmesan. 

Noodle dish: Pasta Roni shells and white cheddar.