Easy Chicken Enchiladas

This recipe is so easy it feels like cheating at cooking. But that's what makes it perfect for a weeknight meal. Just whip up some Spanish rice and pinto beans for the full experience. Having company? Start with chips, salsa and guacamole and you're all set!

Serves 4-6.

Ingredients:

• 1 store bought roast chicken (in the Deli section)
• 1 dozen taco sized flour tortillas
• 1 yellow onion, diced
• 1 jar of red enchilada sauce (I buy mine at Trader Joe's)
• 1 bag of shredded cheddar cheese
• 1 can sliced black olives (optional)
• Sour cream, for serving.
• Olive oil

Directions:

1. In a medium sized skillet, saute onions in olive oil until tender. Set aside. Shred chicken into bite sized pieces. Heat oven to 350 degrees. 
2. To make enchiladas, place a small handful of chicken inside each tortilla. Sprinkle with a spoonful of cooked onions and cheese. Roll up tortilla. Place seam down into a large baking dish. Continue until all ingredients are used. 
3. Pour enchilada sauce evenly over enchiladas. Top with any remaining cheese and black olives, if desired.
4. Bake in oven at 350 degrees for 20 minutes or until cheese is melted and enchiladas are heated through. Serve warm with sour cream.

Spaghetti Carbonara with Broccolini, Bacon and a Fried Egg

Who says fried eggs are just for breakfast or a trendy burger? When I saw this recipe for a carbonara with a fried egg on top I just had to try it. The runny yolk just adds more yummy sauce to the pasta. This decadent dish always surprises with how luxurious it tastes, I just want to keep eating and eating and ask myself why we don't make this more often. Don't forget to make mimosas to go with it!

I've adapted this recipe from a Bon Appetit recipe Fettucine Carbonara with Fried Eggs. In my mind a carbonara should be make with spaghetti not fettucine. Broccoli Rabe or Broccolini is vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

Serves 4.

Ingredients:

• 8 large eggs
• 2/3 cup grated Parmesan cheese
• 1/3 cup grated Pecorino Romano cheese
• 2 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 4 ounces thinly sliced pancetta (Italian bacon), finely chopped (or thick cut bacon ends & pieces)
• 12 ounces spaghetti
• 1 medium bunch broccoli rabe rapini or broccolini, cut into 1/2-inch pieces

Directions:

1. Whisk 4 eggs, cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
2. Place broccoli on a baking pan and toss with a little olive oil. Broil in the oven for 10 minutes or until tops are carmelized and stems are just tender.
3. Cook pasta in a large pot of boiling salted water according to package directions. Reserve 1/2 cup cooking liquid. Return pasta to pot, turn off heat. Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Toss in broccoli. Season to taste with salt and more pepper, if desired. Cover to keep warm.
4. Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.

Chicken Gremolata

Chicken Gremolata is a simple main dish that can be thrown together for a quick dinner. A "gremolata" is is a chopped herb condiment typically made of lemon zest, garlic and parsley. This recipe is very mild and does not use garlic. We've also applied this recipe to fish, such as Tilipia which works well with these mild flavors and cooks up even quicker.

For side dishes consider serving rice and steamed spinach with lemon wedges. 

Serves 4.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 oz. panko (Japanese bread crumbs, available in the Asian foods aisle)
• 1/4 cup coarsely chopped flat leaf parsley
• Grated zest of 1 lemon
• Sea salt
• Freshly ground pepper

Directions:

1. Pound chicken lightly to tenderize, season each piece with salt and pepper. Set aside.
2. In a shallow dish, combine panko, parsley, and lemon zest. Coat chicken breasts with panko mixture, pressing gently until covered on both sides.
3. Heat the oil in a large skillet, add chicken and cook about 5 minutes on each side until panko is golden brown and chicken is cooked through.

Huevos Rancheros

We often have Huevos Rancheros for a quick weeknight dinner. It's one of my man's specialties that he'll whip up for us. The ingredients are usually on hand. It's hot and flavorful and full of texture. Make sure those yolks are nice and runny!

Ingredients:

• 4 large eggs
• 4 corn tortillas
• 1-15 ounce can refried beans
• 1 bottle of enchilada sauce (or tomatillo or red salsa)
• 1 avocado (optional)
• Grated cheddar cheese or crumbled queso fresco
• Canola oil
• Sea salt
• Freshly ground pepper

Directions:

1. In a small saucepan, heat enchilada sauce over medium heat until simmering.
2. In another small saucepan, heat refried beans until heated through.
3. Meanwhile, in a large skiller over heat oil over medium heat. Fry tortillas, one at a time, lightly browning each side. Remove from pan, and cool on a plate lined with a paper towel. Salt tortillas while hot. Drain excess oil.
4. In the same skillet, fry eggs just until yolks are runny. Sprinkle with salt and pepper.
5. Spread beans on a fried tortilla, top with an egg, pour sauce over egg. Top with avocado and cheese.
6. Serve immediately.