Chicken Enchiladas w/ Red Sauce

My husband loves this recipe, which is a slight variation from the green enchiladas that the Fritch family has been making since the 50's! I love this recipe, and hope you do too!!

Ingredients
20 (6 inch) small corn tortillas (homemade if possible)
1 lb. chicken

16 oz. regular sour cream

8 oz. sliced pepper jack cheese
2 cups shredded Kraft mozzarella cheese (with a touch of Philadelphia cream cheese), divided
8 oz. chunky salsa
3 10 oz. cans of red enchilada sauce

1/4 cup green onions, sliced thin

Directions
Bring water to a hard boil, add chicken. Allow to boil for 8-10 minutes. Once chicken is fully cooked, shred and set aside in a bowl.

Combine the enchilada sauce and salsa in a bowl, set aside.

Place sour cream, sliced green onions, shredded mozzarella and pepper jack cheese in separate bowls, set up as an assembly line.

Using two corn tortillas (doubling up), dip into the red enchilada/salsa mixture, add a few pieces of shredded chicken, 2 tbs. sour cream, a pinch of green onions, mozzarella and pepper jack cheeses along the center of the tortilla. Gently roll enchiladas placing seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Repeat process until all of the tortillas are gone.

Top enchiladas with remaining sauce/salsa mixture, sour cream, green onions, and cheeses. Bake, covered, at 350*F for 30 minutes. Cool for 10 minutes before serving.

Turkey Meatball Sandwich

Did someone say LEFT OVERS?! Yes...please!

Using the left over turkey meatball sauce as seen earlier on my blog.... Crush remaining meatballs into a meat sauce, simmer on low-medium heat for about 10 mins, until hot.

Using a toaster over, split hamburger buns in half. Place a slice of fresh mozzarella on each bun, toast until cheese is melted. Top with heated meat sauce, and parmesan cheese. ENJOY!!!

Gazpacho

Ingredients
2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives

Directions
In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
(Allrecipes.com)

Eggplant Lasagna

Ingredients
1 Large eggplant
3/4 pkg. Oven-ready lasagna noodles
2 cups favorite spaghetti sauce (Ragu' Robusto Sauteed Onions & Garlic)
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Parmesan cheese to finish
Salt and pepper to taste

Directions
Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce and uncooked noodles, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more sauce and noodles. Spoon on more sauce over the last layer of noodles. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.

Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end. Top with my favorite, Parmesan cheese...!

Egg Salad Sandwich

This ONE is soooooo yummy!

Ingredients
8-10 hard-cooked eggs, diced
1/2-3/4 cup mayonnaise (depending on preference)
1 tablespoon onion powder
1/2 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
8 slices white bread

Directions
Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
In a large bowl mix all the remaining ingredients until well combined. Sprinkle paprika on mixture and mix lightly. Season with salt and pepper, to taste.

Hard Boiled Eggs

Okay, you're saying..."this is probably the easiest thing ever. Who does she think she's talking to...?" Ha, I know! But, there was a time when I didn't know how to hard boil an egg... So, I thought I'd share.

10-12 Eggs
Cold Water
Ice
Dash of Salt

Place eggs in a stock pot and cover with ice-cold water by 1 inch. Bring to a simmer over medium-high heat for 30 minutes, cover, remove from the heat and set aside 10 to 15 minutes. Drain, cool in ice water.