Matina's Chicken Enchiladas with green sauce

Enchiladas ala Jason (who doesn't like red sauce)
I don't measure very well so this is all approximate

Chicken cut into bite size pieces
1 small onion diced
diced garlic (1-3 cloves)
mushrooms chopped (if you like them)
1/2- 1 tsp cumin
1/4-1/2 tsp chili powder
3 green chilis (mild) roasted & chopped (or use a small can)
salt/pepper
1/4 stick cream cheese
1 can green echilada sauce
chopped cliantro for garnish
cheese to sprinkle on top (optional)
can of refried beans (also optional)
tortillas (not optional!)

Cook the onion & garlic in some oil until softened, add chicken & mushroom if you are using them cook over med untilchicken is not pink. Add the chilis & the spices. Add the cream cheese & 1/2 can of enchilada sauce and cook until creamy, taste & salt & pepper.
Preheat oven to 350. Roll the refried beans & chicken mixture into tortillas and place in a baking pan (9x13) Cover with the rest of the enchilada sauce, sprinkle cheese over the top if you want and bake for about 20 mins. Sprinkle cilantro on top and eat!

Pumpkin Chocolate Chip Bread

• 1 3/4 cups unbleached all purpose flour
• 1 1/2 teaspoons combination of cinnamon, cloves, allspice, nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup honey
• 3 large eggs
• 1 1/2 cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Preheat oven to 330°F. Butter and flour 8x4 metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter until smooth. Beat in honey, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture. Stir in chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

Zucchini egg casserole

Zucchini and onions are my favorite combination, but you could add whatever leftover vegetable you have in the fridge.

1 tbsp olive oil

3 small zucchini, half lengthwise and slice

1/2 cup onion, chopped

4 cups bite-size pieces bread

1/2 cup provolone, grated

1/2 cup white cheddar cheese, grated

1/4 cup gorgonzola

1/4 cup parmesan

4 eggs, beaten

1 cup milk

3 strips bacon, cooked and finely chopped

1 tbsp fresh parsley, finely chopped

1 tsp fresh basil, chopped

1/2 tsp red pepper flakes

Salt and pepper to taste

1. Saute zucchini and onion in olive oil until lightly browned. Lightly salt, red and black pepper to taste.

2. Add half of bread in lightly buttered 8x8 pan, add half zucchini, add half cheese. Repeat with second layer.  

3. Combine eggs, milk, fresh herbs, bacon light salt and pepper. Pour over bread and zucchini  mixture.

4. 325 for 45 minutes. Let stand for 5 minutes before serving.

Blueberry Walnut Twirls

Blueberry heaven. 

1 cup room temp butter
1 1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
3 1/2 cups flour
1/2 cup blueberry jam
1 1/2 tsp cornstarch
1/2 cup very finely chopped walnuts

1. In mixer, beat butter, sugar, baking powder, salt. Scrape sides of bowl until combined.
2. Add eggs, vanilla then flour. Split dough in half and chill 1 hr min.
3. Heat jam and cornstarch until thickened and bubbly. Remove from heat, mix in walnuts.
4. Roll half dough to 11x11 square. Cover with jam mix leaving edges clean. Roll into spiral, wet edges and pinch to seal. Chill or freeze for 4 hrs to 3 days.
5. Cut into 1/4" slices, place on greased cookie sheet in 375 oven for 10-12 mins. Cool on sheet for 2 mins then transfer to rack.

Cranberry Orange bread

The recipe called for chopping the nuts and cranberries but I prefer them whole.

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Honey
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Combine flour, baking powder and salt.
2. Cream butter and honey in mixer. Add juice, egg, vanilla and orange zest.
3. Pour the flour into the butter mixture to combine. Add cranberries, walnuts. 

4. Bake 50-60 mins at 350 in 9x5 pan.
5. Let rest for 5 minutes in the pan, remove to wire rack.

Artichoke Spinach Dip

Aunt Jane's Corn Bread Stuffing - The best you will ever have. 

1 bag of spinach, sauteed in oil, salt, pepper and chopped
2 cans of artichokes, chopped
2 cloves garlic, finely chopped
1/2 cup whipped cream cheese
1/2 cup sour cream
1/4 cup mayonaise
1 cup parmesan cheese, grated
1/2 cup fontina cheese, grated
1/3 cup gorgonzola cheese
1/2 tsp Tapatio hot sauce

Mix all ingredients, but fontina. Add fontina to top and bake for 30 mins at 350. Broil to brown at end.

Corn Bread Stuffing

Corn Bread

2 cups cornmeal
2 cups better for bread flour
2 cups milk
1 tbsp baking powder
1/2 tsp salt
2 eggs
3 tbsp shortening

1. Combine cornmeal, flour, baking powder, salt. Mix in eggs. Mix in milk.
2. Put shortening into 9x13 pan, place in 330 oven to melt. When melted, pour in cornbread mixture and bake for 25 mins.

Stuffing

Corn Bread
1 large onion, chopped
6-9 celery stalks, chopped
5 garlic cloves, finely chopped
1/4 tsp salt and pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
4 cups chicken broth
1-2 tsp powdered sage - add small amounts, taste often

1. Crumble corn bread into large bowl. Add 2 cups cubed bread.
2. Melt butter, add oil and garlic. Saute 2 mins then add onion, celery, salt, pepper and  for about ten more minutes. When onion is soft, add in parsley, rosemary. Take off heat.
3. Add veges to corn bread mix. Add chicken broth, sage and more salt, pepper to taste.
4. Butter dish, pour in and bake uncovered at 330 for 1-1 1/4 hour.