The original recipe (that I have lost) is for enchiladas, but upon discovering some completely stuck together tortillas in the fridge that were perfectly edible – but not actually capable of rolling into enchiladas – the casserole was born.

Also – you can adjust the heat as you like it.  Use spicy salsa and enchilada sauce, or throw in a few jalapenos if you favor the flame, or use mild and it’ll be much tamer.

You need:

• 1 cooked rotisserie chicken (or a few cups of leftover cooked chicken)
• 1 cup of sour cream
• 1 cup chunky salsa
• 1 can of enchilada sauce
• 1 onion
• 2 cups shredded cheese (cheddar or jack or whatever you like)
• 1 package flour tortillas
• 9×13 baking dish

Preheat oven to 375.

Pick all the meat off the rotisserie chicken and chop it into chunks.  Dice the onion. Place both the onion and the chicken in a large bowl with the sour cream and the salsa.  Stir well.

FOR ENCHILADAS:

Spray the bottom of the pan with cooking spray, and put about 1/2 cup of enchilada sauce on a big plate (measurements don’t really matter at this point). Take a tortilla and dip it into the sauce on both sides, add a scoop of the chicken mixture, and roll.  Place it in the pan.

Repeat until the pan is full, then dump the rest of the enchilada sauce over the prepared enchiladas, top with cheese, and bake for 30-40 minutes (or until bubbly and gooey and delicious).

FOR CASSEROLE:

Spray the bottom of the pan with cooking spray, and put about 1/2 cup of enchilada sauce into the bottom of the pan.

Tear up 2-3 tortillas and make a layer of tortilla goodness on top of the sauce.  Add approximately half of the chicken mixture, spread evenly, followed by another half cup or so of the enchilada sauce, and half of the cheese.

Repeat with more tortillas, chicken, and sauce – but hold off on the cheese.  Add another top layer of tortillas, the last dregs of the sauce, and the last half of the cheese.

Bake for 30-45 minutes, or until bubbly and delicious.

• One head of cabbage (serves 4-6)
• Salt
• Pepper
• Olive oil or melted butter
• Mustard (Spicy Brown/Grainy plz!)
• Yoghurt or sour cream

Preheat your oven to 400F.  Line a cookie sheet with foil, and smear a little oil (or spray it with cooking spray) to keep the cabbage from sticking.  Slice the cabbage into wedges – leaving the core intact, so the wedges don’t fall apart.  I usually shoot for 8 wedges – if the wedges are thicker they’ll take longer to cook, thinner and they’ll get more brown/crispy.  Sprinkle each wedge with salt and pepper, and brush the cut edges with a little olive oil or melted butter.

Bake for 10-15 minutes, watching carefully, until the cabbage gets brown and crispy on the edges and is softened slightly.

Mix equal parts mustard and yoghurt or sour cream, and drizzle it over the cabbage wedges.

You can also successfully grill the cabbage instead of baking it.

• Olive Oil
• Salt
• Pepper
• Balsalmic Vinegar

Preheat oven to 375F.  Trim asparagus ends, and place in a glass baking dish – I usually use an 8×8 pyrex (but a loaf pan works as well).  Drizzle with olive oil (probably 1-2 tbsp), sprinkle with salt, pepper liberally, and then add 1-2 tbsp (ish) of balsalmic vinegar.  Toss the asparagus well to coat.  Bake for 10-15 minutes, or until sizzling and the asparagus juuuust start to turn dark.  The skinnier the asparagus, the more flavor they will pick up, and the faster they’ll cook.

(if you overcook them, they’re still delicious, just they get a little brown around the edges instead of staying bright green).

If you are feeling adventurous, you can quickly dip bread in the yummy juice that will be left over – just be warned that it is quite strong (and mostly vinegar!)

• 1lb bag frozen strawberries, partially thawed (I leave them on the counter for an hour or two in the bag)
• 3/4c powdered/confectioners sugar
• 3Tbsp vodka
• Juice of one lemon (fresh is best)

Cut open the bag of semi-frozen strawberries and dump it (and any liquid) into the blender.  Add remaining ingredients, puree thoroughly. Pour into ice cream freezer (I have one of these), and freeze according to directions.  Can be eaten soft serve or put in the freezer to harden.

Using the confectioners sugar and the semi-frozen strawberries makes it so you don’t have to let your sorbet mix chill in the fridge before making it into sorbet – it’s already cold, and you don’t need to make and then cool a simple syrup. The vodka is in there just to help it stay scoopable/softer when fully frozen – you won’t taste the alcohol.

• 3 large or 4 medium poblano peppers
• 1 onion
• 3 garlic cloves
• 2 boneless, skinless chicken breasts, diced into 1/2 inch cubes
• 1 cup diced tomato (fresh is better, canned will pass)
• 1/2 cup diced mushrooms
• shredded monterrey jack or cheddar cheese
• Spices – I use cumin and “Fajita Seasoning” (this has salt in it, if you want plain seasonings, add salt)
• 2 qt casserole dish with lid

Preheat the oven to 350F.

Wearing gloves (really, trust me) wash the peppers, and then using a sharp paring knife, slice down one side and across the top part way to make a T shaped opening.  Pull out the white pith, and slice out the seeds, leaving the stem intact.

In a skillet over med-high heat, saute the chicken until it’s about half done, then add the onion and garlic. Season with Seasoning Salt and Cumin.  If you like spicier peppers, add some cayenne or red pepper flakes. When the chicken is cooked, add the tomatoes and mushrooms, cook for 1-2 minutes, then remove from heat.

Put the peppers into a 2qt casserole or covered baking dish (I can baaarely fit three peppers in my standard 2qt). Sprinkle a little of the shredded cheese in the bottom of each, and then stuff with the chicken mixture. Fold the sides back up, and sprinkle with the rest of the cheese.  Dump the enchilada sauce in the pan, making sure to get a little over the openings in the pepper.

Cover and bake for 30-45 minutes.