BRAISED CHICKEN THIGHS WITH LEEKS, POTATOES AND CARROTS

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RECIPE

INGREDIENTS:

• 2 Bone in Skin on Chicken Thighs
• 6 Creamer or Small Red Potatoes sliced in half lengthwise 
• 1/2 Package Baby Carrots sliced in half lengthwise
• 2 Large Leeks washed, dried, halved and sliced into 1/2inch “Half Moons”
• 1 Tablespoon dried Basil
• 1 Tablespoon dried Tarragon
• 1 Tablespoon dried Chives
• 1 teaspoon ground Nutmeg
• Salt and Pepper for Seasoning the Chicken Thighs
• 1 Tablespoon Canola Oil
• 1 Tablespoon All Purpose Flour
• 1 Cup Chicken stock

DIRECTIONS:

Heat oil in a large skillet over medium high heat. Season the chicken thighs on both sides and add to the hot skillet skin side down. Cook 8-10 minutes until the skin is nicely browned and crisp. Turn over and cook an additional 6-8 minuses. Remove the chicken from the skillet leaving  1 Tablespoon if the drippings. Reduce heat to medium and scrape up the browned bits from the bottom of the pan. Add the sliced leeks and sauté’ for about 3 minutes. Add the carrots and the seasonings and continue cooking for 7 or 8 minutes until the leeks are softened. Add the flour and stir to blend well. Add the potatoes and stir for 1 minute. Add the chicken stock and stir until the vegetables, flour and stock are well blended. Arrange the potato halves around the perimeter of the pan. Add the chicken thighs skin side up to the center of the skillet. Reduce the heat to medium low, cover and cook for 40 to 45 minutes until the chicken is cooked and the vegetables are tender. Remove the chicken and vegetables from the pan. Give the leek sauce a good stir. To serve, plate a chicken thigh, half of the potatoes and half of the carrots. Spoon the leek sauce over.

RECIPE

INGREDIENTS:

• 1 Pound Boudin Sausage (or other spicy sausage) casings removed and sausage crumbled.
• 1 Bunch Collard Greens stems removed
• 1 Small Onion diced
• 2 Cloves Garlic minced
• 2 Celery Stalks diced
• 1 Can Diced Tomatoes
• 1 Can Black-eyed Peas (or your favorite beans) drained and rinsed
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Smoked Paprika
• Pinch Cayenne Pepper
• Pinch Crushed Red Pepper Flake
• 2 Tablespoons Cider Vinegar

DIRECTIONS:

Heat 1 Tablespoon canola oil (or other neutral oil) in a large skillet over medium heat. Brown the crumbled sausage until no pink remains. Remove from the pan with a slotted spoon leaving behind 1 Tablespoon of the drippings. Scrape up the browned bits. Add the Onion, Celery, Garlic and seasonings and stir until blended. Continue cooking, stirring occasionally until the vegetables begin to soften and the onion is translucent. Increase the heat to medium high and add the Cider Vinegar. Stir constantly until the vinegar is reduced. Lower the heat back to medium. Add the Collard Greens and cover for abut 5 minutes until slightly wilted. Remove the cover and stir until the greens are well blended with the other vegetables. Add the cooked sausage back to pan and stir until blended. Add the Tomatoes and Black-eyed Peas and stir until all the ingredients are mixed together. Serve over rice.

RECIPE

INGREDIENTS

FOR THE CARNITAS

1 2 Pound Pork Butt

1 Tablespoon canola oil

2 cloves garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 teaspoon chili powder

1 Tablespoon cilantro

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

1 Cup chicken stock

2 Tablespoons lime juice

1/4 Cup jalapeno infused tequila or 1 jalapeno pepper and 1/4 cup orange juice

FOR THE REFRIED BEANS

1 15 ounce can pinto beans

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

2 cloves garlic

1/2 teaspoon lime juice

FOR THE BROCCOLI SLAW

1 bag broccoli slaw or shredded cabbage

2 teaspoons canola oil

1/2 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 teaspoon cilantro

1 Tablespoon jalapeno infused tequila (optional)

1 teaspoon lime juice

DIRECTIONS:

FOR THE CARNITAS

Cut the pork butt into 2 inch chunks and add the seasonings. Toss well to coat. Set the instant pot on the saute’ setting and add the oil. Add the meat cubes and stir occasionally until the meat is browned on all sides.Turn off the instant pot. Add the garlic tequila and chicken stock. Set the instant pot to the meat/stew setting and close the cover. In 45 minutes release the pressure, add the lime juice, and let the meat cool until it can be handled. Pull the pork into shreds, add the cooking liquid and set aside.

FOR THE REFRIED BEANS

In an oiled skillet heat the garlic until browned.Turn over and brown the other side. Mash the garlic with a fork. Add the beans and seasonings. When the beans are heated through, mash them with a fork or potato masher to your desired consistency. Mix in the lime juice.

FOR THE BROCCOLI SLAW

Heat the oil in a skillet. Add the broccoli slaw and seasonings. Sauté over medium heat for about 5 minutes. Add the tequila and sauté 5 minutes longer. Remove from the heat and add the lime juice.

GET READY TO SERVE

Heat a skillet over medium high heat until it is very hot. Add the pulled pork and some of the fat and cook for about 30 minutes until the liquid has mostly evaporated and the meat is crisped. Turn the pork over and continue cooking an additional 10 minutes until the other side is crisped. Now it’s ready to serve. 

Place the crisped carnitas on a plate with the refried beans, the broccoli slaw, and some salsa and sour cream…..or

Place the carnitas in a flour tortillas with the broccoli slaw, salsa and sour cream and serve the refried beans on the side.

RECIPE

INGREDIENTS

• 1 Pound Bay Scallops
• 3 Slices Bacon diced
• 1 Large Bell Pepper diced
• 1 Small Onion diced
• 1 Tablespoon minced Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 2 Tablespoons all purpose Flour
• 1 Cup Chicken stock
• 1 Cup Milk or Half & Half

FOR THE POLENTA

• 1 Cup Polenta or Grits
• 2 Cups Water
• 2 Cups Milk or Half & Half
• 1 Tablespoons Butter
• 1 Cup Shredded Cheddar Cheese

DIRECTIONS

FOR THE SCALLOPS

Fry the diced bacon over medium heat until crispy. Remove with a slot spoon and set aside. You  should have about 1/4 cup of bacon drippings left in the skillet. If there is more, discard some. If there is less, add some butter. In the pan drippings, cook the peppers and onions stirring until the vegetables begin to soften. Add the garlic, red pepper flake and bacon and stir until blended.  Sprinkle with the flour and stir well to incorporate. Add the chicken stock and the milk constantly stirring until the sauce is smooth and thickened. Add the scallops to the hot sauce and remove from the heat.

FOR THE POLENTA

In a sauce pan bring the water and milk to a boil. Add the polenta in a steady stream while whisking. Continue to whisk until the polenta is thickened and smooth (about 15-20 minutes). Add the butter and cheese and stir until the cheese is melted,

When you ready to serve, place the skillet with the scallops back on the stove and heat over medium low heat until the sauce is hot and the scallops are firm to the bite. Spoon the polenta onto a plate and ladle the scallop mixture over. 

RECIPE

INGREDIENTS

• 1 Rib Eye Steak (or Cube Steak)
• 11/2 Cups Milk
• 2 Large Eggs
• 2 Cups Flour
• 3/4 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 2 teaspoons seasoned salt
• 1/4 teaspoon black pepper
•  1/2 Cup Canola Oil (for frying)
• 6 Creamer Potatoes (small)
• 1/2 Cup Melted Butter
• 1 teaspoon Seasoned Salt

FOR THE GRAVY

• 2 Tablespoons Butter
• 1/2 Cup oil (that was left in the pan after frying the steaks)
• 1/2+ Cups all purpose Flour
• 2/3 Cup Beef Broth
• i cup Half &Half
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Tarragon
• 1/4 teaspoon Ground Nutmeg

DiIRECTIONS:

FOR THE STEAK

Pound the steak to a thickness of 1/2 inch. Add the seasonings to the flour. Beat the eggs and milk until well blended. Place the flour in a pie plate or similar bowl. Place the Egg mixture in another pie plate. Dredge the steak in the seasoned flour to completely coat. Move the steak to the egg mixture and completely coat it. Remove from the egg mixture and place it back in the flour and coat well. Heat the oil in a heavy skillet over medium high heat. When the oil shimmers, add the steaks. Fry until you see the edges of the steak start to brown ( about 5-7minutes) then turn them over. Fry  the other side for an  additional 5-7 minutes until they are browned and crispy. Keep warm in a 200 degree oven while you cook the potatoes and make the gravy.

FOR THE POTATOES

Place the potatoes a sauce pan and cover with water. Bring the water to a boil and cook until the potatoes are tender (a knife inserted should slide in and out easily). this should take about 15-20 minutes depending on the size of your potatoes. When the potatoes are done, move them to a baking sheet. Slightly crush each potato so that they are still mostly in tact. Move the potatoes so that they are together in the center of the baking sheet. Melt the butter and pour the melted butter evenly over the potatoes. Bake in a 400 degree oven 20 minutes until slightly browned and crispy.

FOR THE GRAVY

Place the butter and oil in a sauce pan and melt over medium heat. Season with pepper, tarragon, and nutmeg. Add the flour and stir constantly until a smooth roux forms. Add the beef broth and half & half and continue to stir until the gravy is thickened, smooth, and creamy.

RECIPE

INGREDIENTS

• 6 Lasagne Sheets Cooked According to Package Directions
• 2 Tablespoons Olive Oil (plus extra for pasta sheets)
• 3 Cups Shredded Cooked Chicken
• 1 Bunch Asparagus cut into 1/2 Inch pieces
• 1/2 Cup Diced Bell Peppers (any color)
• 1 Bunch Scallions (white and light green parts only) sliced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon  Granulated Garlic
• 1 teaspoon Granulated Onion
• 1 Tablespoon Dried Basil
• 3 Tablespoons Cream Cheese
• 2/3 Cup Gravy (recipe to follow)
• 3 Cups Creamy Chicken Gravy**

**CREAMY CHICKEN GRAVY

• 2 Tablespoons Butter or Chicken Fat
• 2 Tablespoons All Purpose Flour
• 2 Cups Chicken Stock
• 1 Cup Half and Half
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Ground Nutmeg

DIRECTIONS

FOR THE FILLING

Heat oil in a skillet.Add the vegetables and sauté over medium heat until they are slightly softened. Add the Cream Cheese and Gravy and stir until the cream cheese is melted and the mixture holds together.

FOR THE PASTA

Just a note…To keep the lasagna sheets from sticking together, cook them one at a time and rub with some olive oil after removed from the boiling water.

FOR THE GRAVY

Melt the butter or chicken fat in a medium saucepan over medium heat. Season with Salt and Pepper. When the butter gets bubbly, add the flour and stir until a smooth roux forms. Add the chicken stock and half and half and stir constantly until the gravy is thickened, smooth and creamy.

ASSEMBLE THE ROLL UPS

Spray a baking pan with non stick cooking spay and pre-heat the oven to 350 degrees. Spread a thin layer of gravy to completely cover the pan. To each Lasagna sheet add 1/2 cup of the chicken and vegetable filling. Press down and spread the filling edge to edge of each sheet leaving about i inch of pasta at each end. Roll up the pasta to enclose the filling. Place each roll up seam side down in the prepared pan. Cover with the rest of the gravy and bake for 20 minutes until bubbly and heated through. Serve with extra cheese if desired.

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 1 Tablespoon Canola Oil
• 1 1/2 Cup Mixed Bell Peppers Diced
• 1 1/2 Cup Onion Diced
• 1 Jar Spaghetti Sauce
• 1/2 to 1 Cup Beef Broth 
• 1/2 Pound Elbow Macaroni Cooked According to Package Directions
• 1 Cup Prepared Macaroni and Cheese or 1/2  Cup of Shredded Cheese of your choice.
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon each Dried Basil and Oregano

DIRECTIONS

Brown the Meat in a Skillet over Medium Heat. Drain off the Fat. In the same  Skillet add the Oil and Peppers and Onions. Season with the Salt, Pepper, Basil, and Oregano. Stir until the Peppers begin to soften and the Onion is slightly translucent. Add the Drained ground Beef back into the skillet and stir to blend. Add the Spaghetti Sauce and mix well with the other ingredients. Add the Beef stock and stir. Add the Elbow Macaroni and the Macaroni and Cheese or cheese and mix well until all of the ingredients are incorporated and continue stirring until the cheese is melted. If needed add more broth.

RECIPE

INGREDIENTS

• 3/4 Pound Elbow Macaroni
• 2 Tablespoons Olive Oil
• 1 Pound Soft Cheese (American, Velveeta, Fontina, even Cheddar…or a combination) cut into 1 inch chunks
• 3 Cups Milk or Half and Half
• 2 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/8 teaspoon Cayenne Pepper

TOPPING

• 1 Sleeve Ritz Crackers Crushed
• 1 Tablespoon Butter

DIRECTIONS

Pre-Heat the Oven to 350 degrees. Cook the Macaroni according to package directions. Drain and toss with the olive oil. In a sauce pan melt the 2 Tablespoons of Butter. Add the salt, pepper and cayenne and stir ta blend. When the butter is foamy, add the flour and stir until a smooth roux forms. Add the milk and stir or whisk to incorporate. Add the Cheese and stir frequently over medium heat until cheese is melted and the cheese sauce is smooth and creamy. Add the cheese sauce to the macaroni in a large bowl and stir to mix. The Mixture should be quite soupy. Spray a baking dish with non stick cooking spray. Add the macroni and cheese mixture to the prepared pan.

In the mean time, crush the Ritz crackers in a plastic bag. Melt the 1 Tablespoon of butter and add it to the cracker crumbs. Shake the bag to mix the butter and cracker crumbs. Spread the crumb mixture in an even layer over the Macaroni and Cheese.Bake for 20  minutes until the crumbs are browned and the Macaroni and Cheese is bubbly. Let it rest for about 10 minutes and serve.

RECIPE

INGREDIENTS

• 2 Tablespoons Canola Oli
• 2 Corn Cobs with the Kernels Cut Off or 1 Package Frozen Corn Kernels
• 2 Sweet Potatoes Peeled and Diced
• 3 Celery Stalks Diced
• 1 Large Carrot Peeled and diced
• 1 Medium Onion Diced
• 1 Tablespoon Minced Garlic
• 1 Small Zucchini Diced
• 1 Small Summer Squash Diced
• 1 Small Red Bell Pepper Diced
• 1 Tablespoon Fresh Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Nutmeg
• 1 Tablespoon Dried Chives (optional0
• 3 Cups Packed Baby Spinach 
• 6 Cups Chicken or vegetable Stock

DIRECTIONS

Pour the oil into a stockpot and heat over medium high heat. Add the Celery, Carrot, Onion, Garlic, Sweet Potato, Corn and Thyme and stir to blend. Continue stirring for about 10 minutes until the vegetables begin to soften and the onion is slightly translucent. Add the Chicken or Vegetable Stock and Bring the mixture to a boil stirring frequently. Lower the heat to Medium Low and simmer for 40 to 45 Minutes until the vegetables are very soft. Remove 3 Cups of the Soup from the pot and set aside. Add the peppers, Summer Squash  and Zucchini to the soup and simmer an additional 15 minutes. While the soup is simmering, puree* the 3 cups of reserved soup until is very smooth. Turn off the heat and add the puree back to the soup and stir to blend. Stir in the  baby spinach.

* If you are using a blender to puree your soup, Blend in small Batches and use a kitchen towel to cover the top the blender to prevent spills and burns.

RECIPE

INGREDIENTS

• 1 Zucchini cut into 1-2 inch pieces
• 1 Summer Squash cut into 1-2 inch pieces
• 1 Roma Tomato cut into1-2 inch pieces
• 3 Cloves fresh Garlic Sliced
• 1 teaspoon Truffle Salt
• 1/2 teaspoon Black Pepper
• Pinch of crushed Red Pepper Flake
• 1 Pound Fresh or Frozen Gnocchi
• 2 Tablespoons Roasted Garlic Oil (or Olive Oil)
• A Few sprigs of Fresh Thyme
• 1 Tablespoon Black or White Truffle Oil
• 1/2 Cup Parmesan and 2 teaspoons fresh Thyme Leaves (for garnish) 

DIRECTIONS

Pre-heat the oven to 400 degrees. In  a large mixing bowl toss together all of the ingredients except the thyme sprigs. Spread the gnocchi and vegetable mixture in a single layer a sheet pan lined with parchment. Roast in the oven for15 minutes. Gently stir and roast for an additional 15 minutes. Remove from the oven. The gnocchi should be slightly browned and the vegetables are tender. Drizzle with the Truffle Oil. Sprinkle with the Parmesan cheese and thyme leaves and serve.

RECIPE

INGREDIENTS:

FOR THE CAULIFLOWER

• 1 Head Cauliflower broken into florets
• 2 Cups Panko Bread Crumbs
• 2 Cups Shredded Coconut
• 3/4 Cup all Purpose Flour
• 2 Eggs Beaten
• 2-4 Cups Canola Oil (for frying)

FOR THE DIPPING SAUCE

• 1/2 Cup Mayonnaise
• 2 Tablespoons Lime Juice
• 1/4 Cup Hoisin Sauce
• A Pinch of Crushed Red Pepper Flake

DIRECTIONS:

Coat the cauliflower florets with flour, then egg, then panko. Press the florets in the panko making sure they are well coated. Fry the cauliflower in hot oil (350 degrees) for 3-5 minutes until they float. remove from the oil with a slotted spoon and drain on paper towels. In a bowl,, combine the mayonnaise, lime juice, hoisin sauce and red pepper flake and blend well.

RECIPE

INGREDIENTS:

• 1 Large Fresh Tuna Steak
• 1/4 Cup Olive Oil
• 2 Tablespoons Lime Juice
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• salt and pepper to taste

SLAW:

• 1/4 Cup Mayonnaisee
• 2 Tablespoons Chopped Cilantro
• 1 Tablespoon Honey
• 2 Tablespoons Lime Juice
• 2 Cups Packaged Broccoli Slaw 
• 1 Small Jalapeño diced

DIRECTIONS:

For the Marinade:

Mix together the olive oil, lime juice and seasonings. Pour over the tuna and turn to completely coat. Marinate in the refrigerator for 1 hour.

While the tuna is marinating, make the slaw.

Make the slaw:

Mix together the Mayonnaise, Honey, and Lime Juice. In mixing bowl combine the Broccoli Slaw, Cilantro and jalapeño. Pour the dressing over the Broccoli Slaw and mix well.

For the Tuna:

Remove the tuna from the fridge. Heat 2 Tablespoons Canola Oil in a skillet over moderately high heat (almost al the way to high). Add the Tuna to the hot pan and sear for 5 minutes. Turn the tuna over and sear an additional 5 minutes (if your like your tuna a little more done, cook  it longer). Slice the tuna into 1/2 inch slices and place 2-3 slices in a flour or corn tortilla. Spoon 3-4 Tablespoons of the slaw over the tuna. Serve with sour cream and salsa (or some lime wedges or avocado, or all of it)

RECIPE

INGREDIENTS:

• Pulp from 2 baked potatoes
• 1 egg yolk
• 1/2 Cup all purpose flour (plus more for kneading)

DIRECTIONS;

Mash the potatoes with a fork or ricer. Place on a floured work surface and add the egg yolk. Chop to mix the yolk and potato. Add the flour and continue mixing, add in more flour as needed to keep the mixture from sticking. When the dough has reached a workable consistency gather it into a ball. Knead the dough by folding it over and pressing, adding more flour if needed to keep the dough from sticking. When the dough is able to be handled without sticking, form it into a loaf shape. Cut off a workable piece of dough (about 3 inches) and start to roll it into a cylinder, pressing and rolling until you have a dough “snake” about the thickness of your finger. Cut the dough cylinder into 3/4 inch pieces. If you have a gnocchi roller, roll the dough pieces to make  indentations in the gnocchi. If you don’t have a gnocchi roller you can use a fork to make the indentations.

Bring a pot of salted water to a boil. Add the gnocchi and boil for 7-8 minutes until it floats to the surface of the water. Remove with a spider or slotted spoon.

Serve with butter and cheese or your favorite sauce.

RECIPE

INGREDIENTS:

• 2 Russet Potatoes
• 1 Pound Ground Beef
• 1 Egg Beaten
• 1/2 Cup Ketchup
• 2 Tablespoons Worcestershire Sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated garlic
• 1 Tablespoon Dried Chopped Onions (or 1 teaspoon onion powder)
• 1 Tablespoon Dried Chives
• 2 teaspoons dried basil
• 1/3 Cup Panko Bread Crumbs
• 12 One inch cubes of Velveeta (or other melty cheese like American. Fontina would work nicely here as well)

DIRECTIONS:

POTATOES:

Bake the potatoes at 350 degrees for 1 hour and 15 minutes (depending on the size of the potato) until a knife inserted into the potato slides in easily. Cool the Potatoes. Cut each potato in half lengthwise and using a spoon, scoop out most of the pulp leaving about 1/4 inch of potato in each skin. Place the potato shells in a baking dish that has been sprayed with a non stick cooking spray and pre-heat the oven to 350 degrees.

MEATLOAF:

In a mixing bowl add the ground beef, beaten egg, ketchup and Worcestershire sauce. Add the rest of the seasonings and mix well. Add the Panko and mix until the mixture reaches a consistency that can be formed.

ASSEMBLE:

Divide 1/2 of the Meatloaf Mixture between the potato skins and press in, making a tunnel down the center. Place 3 cubes of cheese in each meatloaf lined potato skin. With the remaining meatloaf mixture, divide evenly between the potato skins molding the meat to cover the cheese and creating a dome in each skin. Spray the  tops of the meatloaf with non stick cooking spray. Bake for 25 minutes until browned and the internal temperature is 160 degrees.

RECIPE

INGREDIENTS:

• 1 Medium Onion Diced
• 2 Carrots Peeled and Diced
• 2 Celery Stalks Diced
• 2 Large Sweet Potatoes Peeled and Diced
• 1 Granny Smith Apple Diccd (you can peel it if you prefer)
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Fresh Ginger (if you don't have fresh you can use dried)
• 1 1/2 Cups Red Lentils
• 1 Can Coconut Milk
• 6 Cups Chicken or Vegetable Stock
• 1 teaspoon salt
• 1/2teaspoon black pepper
• 2 Tablespoons Curry Powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 Tablespoon dried Cilantro
• 2 Tablespoons Olive Oil  

DIRECTIONS:

Heat the olive oil over medium high heat in  a stock pot. Add the Carrots, Celery,Onion, Sweet Potato and Seasonings and Stir to blend. continue stirring for about 10 minutes until the vegetables begin to soften. Add the Apples, Ginger and Garlic and continue stirring for about 5 minutes longer. Add the coconut milk and stock. Bring the mixture to a boil stirring frequently. Reduce the heat to medium low, partially cover and simmer for 25 minutes until the lentils and vegetables are soft. Soup's On!

RECIPE:

INGREDIENTS:

• 6 6 inch flour tortillas
• 2 Cups Cooked chicken cut into bite sized pieces
• 1/2 Cup Medium Salsa
• 1 Cup Red Sauce
• 2/3 Cup Sour Cream
• 1 teaspoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 Tablespoon dried cilantro
• 1 Tablespoon Canola Oil
• 2 Cups diced mixed bell peppers
• 1 Medium sweet onion diced
• 11/2 Cup Shredded Cheddar Cheese
• 1 1/2 Cup Shredded Mozzarella Cheese

DIRECTIONS:

Sauté the diced peppers and onions in the oil.Season with salt and pepper to taste. Soften the tortillas by layering them with damp paper towels, wrapping the stack in foil and placing in a 300 degree oven for 10-15 minutes. Mix together the salsa, sour cream, red sauce, lime juice, chili powder, smoked paprika, and cilantro. Reserve 1/4 cup of the red sauce and 1 Cup of the sour cream sauce and set aside. Mix the chicken pieces with the remaining sour cream sauce.Mix the 2 cheeses together.

ASSEMBLE:

Spray a baking dish with non stick cooking spray. Spread a thin layer of red sauce in the bottom the dish. Place 2 tortillas over the red sauce and arrange to cover end to end, side to side. Spread 1/2 of the chicken mixture evenly over the tortillas. Top with 1/2 of the peppers and onion mixture. Sprinkle about 1 Cup of the cheese over the peppers and onions. Place 2 more tortillas to begin another layer. Top the tortillas with the remaining Chicken mixture, Pepper and Onion mixture, and 1/2 cup of cheese. Finish the Lasagna with 2 more tortillas, the reserved sour cream sauce and the remaining cheese. Bake the Lasagna at 350 degrees for 20 minutes. Let rest for 10-15 minutes. Slice and Serve****If you choose,you can assemble the Lasagna  in a pie plate and Make creamy chicken fajita Pie!! PLAY

RECIPE:

INGREDIENTS:

• 1 Pound stew Beef  cut in chunks
• 1 Sweet Onion Diced
• 2 Carrots Peeled and Diced
• 2 Celery Stalks Diced
• 2 Large Potatoes peeled and cutintoki inch cubes (I like house Russet Potatoes)
• 1/3 CupAll Purpose Flour
• 1/3 Cup Oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried tarragon
• 3 Sprigs of  fresh thyme leaves (optional)
• 1  teaspoon mined garlic
• 2 Tablespoons Worcestershire Sauce
• 2 Cups Water
• 1 Tablespoon Beef Base or Beef bullion

DIRECTIONS:

Heat oil in the instant pot on the sauté setting. Dredge the beef cubes in the flour seasoned with salt, papper, and tarragon. Shake off the excess flour and add beef chunks to the Pot. Stir well allowing the beef to brown on all sides. Remove from the pot and set aside. Stir the drippings left in the Instant Pot scraping  up all of the browned bits. Add the Vegetables excluding the potatoes to the drippings and stir to incorporate. Add the remaining seasoned flour to the vegetables and stir to blend. Turn off the Instant Pot. Add the water, beef base, and Worcestershire sauced stir. Add the beef chunks and stir again. Cover the Pot and set to the Meat/Stew Setting. When that cooking time has finished, turn off the Pot, and release the steam. Open the Pot and add the Potatoes. Cover and set to the soup setting. when that timer goes off...you have your stew.

RECIPE

INGREDIENTS:

• 1/2 Bunch Asparagus Chopped
• 1/2 Large sweet onion diced
• 2 Boneless Skinless Chicken Breasts cut in 1 inch cubes seasoned with  salt, pepper and white balsamic vinegar to taste.
• 1 Puff pastry sheet cut into six squares
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried chives
• 1 teaspoon freeze dried mint
• 1/teaspoon granulated onion
• 1/ teaspoon granulated garlic
• 2 Tablespoons Butter
• 2 Tablespoons Cream Cheese
• 1 teaspoon Lemon Juice

DIRECTIIONS:

Heat butter in  a skillet. When the butter is melted add the diced onion and seasonings and stir until the onion begins to soften. Add the chopped asparagus to the pan and cook on medium low heat stirring occasionally doe about 10 minutes until soft. While the vegetables are cooking, pre-heat the oven to 375. Press a puff pastry square in each of 6 muffin cups. Remove the vegetable mixture from the heat and add in the Cream Cheese and Lemon Juice and Blend well. Divide the mixture evenly among the muffin cups. Top with 3 or 4 Chicken cubes. Remove the Wellingtons from the muffin cup and stretch and pinch the dough to encase the filling. With the seaside down, place Wellingtons in a greased baking dish. Bake the Wellingtons at 375 for 25 minutes .Serve with Cheaters Hollandaise** (or real hollandaise sauce)

**CHEATERS HOLLANDAISE

1/2 Cup Mayonnaise

1 Tablespoon Lemon Juice

1 Teaspoon Dijon Mustard

2 Tablespoons Melted Butter

salt,pepper,cayenne pepper to taste. Whisk all ingredients until smooth