Chicken Spinach Enchiladas

1 pound skinless, boneless chicken breasts
1 cup water
1/2 teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup sliced green onion
4 8-ounce cartons sour cream
1 cup plain yogurt
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
2 cups milk
4 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese


1. In a large skillet place chicken, water, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside.

2. In a large bowl combine the shredded chicken, thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.

3. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.

4. Combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.

5. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes.

Ravioli with Pesto- Alfredo Sauce

1 package frozen ravioli
1 ¼ tbsp. concentrated pesto
1 clove garlic
3/4 cup grated parmesan cheese
1 cup whipping cream
pepper

Cook ravioli according to package directions.
Bring whipping cream to a light boil.
Whisk in pesto, garlic, pepper, and parmesan cheese.
Pour over ravioli.
Enjoy :)

Kevin's French Onion Soup

4 sweet yellow onions
1 stick of butter
1.5 tsp pepper
2 tbsp paprika
1 bay leaf
3/4 cup of flour
6 14 oz cans of beef broth
1 cup of white wine
swiss cheese
French bread


Slice the onions into rings that are 1 inch wide and sauté them in the butter on low for an hour and a half. They'll cook down and should be a limp golden color (maybe slightly brownish). Then add the pepper, paprika, bay leaf and flour. Sauté for 10 more minutes. Finally add the wine, salt and broth and simmer for 2 hours. To serve, toast the (thick) slices of bread then melt the cheese on top. Put the bread on top of the soup in the bowls. Enjoy!

Chicken In White Wine Sauce

1 chicken ( cut)
4 tablespoons butter
½ onion diced
1 garlic clove minced
1 8 ounce can of sliced mushrooms
1 c. chicken broth
2 c. dry white wine
1 c. sour cream
1 tablespoon flour
salt, pepper to taste

Melt butter, brown chicken pieces.
Sauté onions and garlic in same skillet.
Add mushrooms, chicken broth, and white wine simmer for 45 minutes.

Mix flour and sour cream together, add to broth mixture.
Cook on low for an additional 15 minutes.
Serve with mashed potatoes.

Grilled Tomatoes

2 ripe Roma tomatoes
1 tablespoon extra-virgin olive oil
2 cloves minced garlic
3 tablespoons grated parmesan cheese
salt

Cut tomatoes in half.

Mix olive oil, salt, and garlic set aside.

Heat grill on high. Place tomatoes cut side down on grill, cook for 3 minutes. Turnover, spread top with garlic mixture and cook for 3 more minutes. Remove from grill top with grated parmesan cheese.

Enjoy