Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 

Buffalo Chicken Enchiladas

Ingredients:

3 tablespoons of unsalted butter, melted, added to lubricate the pan

4 glasses of grated chicken rotisserie

8 ounces of cream cheese, at room temperature

2 glasses of grated Cheddar

1 cup of spicy sauce, plus more to serve, like Frank

1 bunch of leeks, thinly sliced, white and green parts separated

1/4 teaspoon cumin powder

16 corn tortillas

2 tablespoons of crushed blue cheese

2 tablespoons of blue cheese sauce

Directions

1.Preheat the oven to 400 degrees F. Butter pan 9-by-13-inches.

2.Mix chicken, cream cheese, 1 cup Cheddar, 1/3 cup spicy sauce, the white part of leeks and cumin in a large bowl until well blended. Stir with butter, remaining 2/3 cups hot sauce and 3 tablespoons of water in a medium bowl.Enter the microwaves in a batch of tortillas until warm, softened and folded, about 30 seconds. Keep warm between wet tissues.

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Garlic Herb Mushroom Pasta, Make one of these 30 minute dinner recipes

Garlic Herb Mushroom Pasta

Make one of these 30 minute dinner recipes. Nothing beats a  workday dinner recipe, recipes that come together from start to finish in 30 minutes or less. These quick dinner ideas fill up even though the cooking time is short and without long meal preparations. If you are someone who likes to cook at the end of a long day or who wants to eat something different every night of the week, this strategy is great. I recommend choosing dinner recipes on a previous work day, so you know you will have ingredients when ready to cook. Here are some of my favorite fast dinner recipes:

Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms are in season in that area, and every restaurant we went to seemed to have special mushrooms. In addition to some mushroom pasta recipes, we try mushroom soup, grilled mushrooms, and more. Jack and I happen to like mushrooms, so I want to make these mushroom lovers spaghetti once we get home.

Ingredients 

2 tablespoons of extra virgin olive oil  

16 ounces of cremini mushrooms, not dammed and sliced 

​​8 ounces of spaghetti, plus cups of pasta water ordered 

2 cloves of garlic, chopped 

¼ glass of dry white wine (such as chardonnay or pinot grigio) 

¼ to ⅓ cup of cashew cream (below) 

⅓ cup of freshly chopped tarragon 

⅓ cup of freshly chopped green onion 

⅓ cup of shaved Parmigiano Reggiano cheese Sea salt and freshly ground black pepper. (or skip this mixture and use regular cream)

½ clove garlic (small) 

½ teaspoon fresh lemon juice Asp teaspoon dijon mustard Asp teaspoon sea salt

Instructions 

1.Make cashew cream by combining all ingredients in a high speed blender until smooth. Put aside. (note: this will not be too thick, it must be half & half consistency or thick cream). 

2.In a large skillet, heat the olive oil over medium heat. Add mushrooms, a little salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.

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