main dish - This Week for Dinner

These are delectable!

Author: Jane Maynard

Recipe type: Main Dish, Chicken

Cuisine: Mexican

Ingredients

2 cups chicken, cooked & shredded
2 tablespoon olive oil
1 clove garlic crushed
8 oz tomato sauce
¼ teaspoon salt
3 cup heavy cream
5 bouillon cubes – chicken
⅓ cup olive oil
12-18 tortillas (I usually end up making 8 enchiladas in a 9Ã—13 dish – I believe the medium sized tortillas, about 8-9”³ in diameter)
1½ cups monterey jack grated cheese
1 large onion
¼ teaspoon sugar

Instructions

Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

peas ricotta pasta web

Pasta with Peas & Ricotta

From Everyday Food: Fresh Flavor Fast

Author: Jane Maynard

Recipe type: Main Dish, Pasta

Ingredients

Coarse salt & freshly ground pepper
12 ounces gemelli or short pasta shapes (I had farfalle (bowties), so that’s what I used)
12 ounces sugar snap peas
1 package (10 oz) frozen peas
I cut up about 8 asparagus spears into short pieces, and cut the quantity of peas in half”¦it would be good either way
2 tablespoons butter cut into pieces (I did 3 TBSP, because if 2 is good, 3 is better, right?)
1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish (I forgot to pick up tarragon, so I did some basil and parsley which was tasty!)
1 cup ricotta cheese

Instructions

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions, adding snap peas 3 minutes before the end and frozen peas in the last minute of cooking. Reserve ½ – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt & pepper.

Creamy Chicken Enchiladas