First sauté the onion and butter on medium heat until soft (about 5 – 10 minutes).

Next add the seasonings. If you like it spicy add more, if you like it mild add less.

 
Add the can of enchilada sauce and once bubbly, reduce the heat to low and add the cream.

If you’re good at multitasking this step could be done while making the sauce. On a cookie sheet; salt, pepper, and drizzle with oil chicken pieces in a single layer (both sides). Put in the oven at 425 for 10 – 12 minutes. Once cooked, shred with 2 forks.

 
Put the shredded chicken in a bowl and add enough of the enchilada sauce to coat all of the shredded chicken.

Prepare the cheese, use your favorite kinds. I like to use shredded cheddar, mozzarella, and Jack.

In a large casserole pan, add a layer of the enchilada sauce to the bottom of the pan.

To make the enchiladas you will need about 15 tortillas, depending on how much filling goes into each enchilada. You can use corn or flour tortillas, and warming them (microwave, oven, or pan fried) ahead of time makes it a little easier.

 
Once all of the enchiladas are rolled, cover with the enchilada sauce.

 
Sprinkle the remaining cheese on top and put in the oven at 425 for 20 minutes or until everything is melty.

Warm one cup of milk, until it begins to bubble along the edges.

Remove the milk from the heat. Chop the chocolate and add it to the milk.

Continually stir until for 1 – 2 minutes.

The chocolate mixture should reach a smooth consistency.

Add the remaining milk, stir, and serve. If you like it very chocolate add less milk, and if you like it less chocolaty add more milk.

Enjoy!

 
Start off with a good sourdough. Stale bread works the best, but even fresh will work since we dry it out in the oven. Trim the crust off, or use your favorite cookie / biscuit cutter to give the edge an equal crisp.

 
In a 350° convection oven, set your pieces of bread directly on the rack. Let them dry out until they just start to brown on the edges (they shouldn’t brown completely).

 
While the bread is drying out, make the egg mixture to dip the toast in. I usually eyeball this, but the ratio of egg to milk is important. Whisk gently with a fork.

Next butter your skillet on medium–high heat. Once the butter starts to bubble dip each piece of bread in the mixture and then put straight on the skillet.

 
Cook for 1-2 minutes on each side, and then leave on the skillet (or put on a cooling rack until ready to serve). Don’t store them on a plate, they will get soggy and that’s not cool with French Toast.

And that’s all there is too it. Serve with warm butter and maple syrup.

 
Start like all basic cookies. Cream the butter and sugars.

Once the mix is creamed, add the egg and vanilla.

 

Finally add the dry ingredients until fully mixed.

Last is the best part, mix in the oats and chocolate chips. You could also mix in other fruity/nutty foods here, but I just like chocolate.

 
Preheat the oven to 325, and put teaspoon sized chunks of dough onto the cookie sheet.

 
Bake for about 10 minutes, just until they start to get golden along the bottoms.

Let them cool slightly before eating.

Start with whole boneless, skinless, chicken breasts. In this recipe I did 3, but you could do as many or as few as you want. Place the chicken between two pieces of plastic wrap and get out your favorite beating utensil.

 
Flatten the chicken breast so it is about 1/4” – 1/3” thick. Once its flattened season it with salt and pepper.

Next its time to roll the meat and cheese into the chicken breast. For the cheese you can use Gruyere, Swiss, mozzarella … really any cheese that you like and melts well. This time I used Swiss. For the meat you can use ham, prosciutto, turkey … no limits here either. I used the fresh baked ham from Genova. Put the first piece of chicken on a piece of plastic wrap. Place the meat on the flattened chicken breast, and then a layer of cheese.

Start at the short end, and tightly roll the chicken. Use the plastic wrap to compress it all together. Don’t panic if it’s not perfect and you can see some of the cheese or meat. The most important thing is that it is tightly rolled.

Repeat the rolling technique for all the chicken breasts.

 
Now that the meat is all ready to go, we can bath it in its crunchy goodness. You need 3 stations; flour, egg, and Panko bread crumbs. All stations should be seasoned, of course. The measurements of how much of each are approximate, add more as needed.

One at a time roll each chicken breast into the flour, then the egg wash, and then the Panko bread crumbs. Place them into a pre-heated casserole pan with some olive oil to avoid sticking. The hot pan makes the cooking process faster.

Bake at 350 for about 30 minutes. Check on them because as usual, cooking time varies. The golden brownness and oozy cheese are good signs they’re done.

First we make the cookie. In the mixer beat together the butter and powdered sugar.

Once the butter and sugar are well mixed, add the vanilla and salt. It will become smooth.

Next add the flour. Mix just until it starts to separate from the bowl. Remember it’s a shortbread cookie.

Form the dough into balls (about 2 teaspoons each). Try to not overwork the dough.

 
Once the balls are formed, make the “thumbprints” in each cookie. I like to use the back of a measuring spoon instead of my thumb. If you start to get sticking dip your thumb/spoon in some cold water in between cookies.

Bake the cookies for about 10 minutes at 350. Don’t wait for them to brown, because then they are already over done. If unsure, check the bottom of a cookie to verify they are done.

While the cookies are cooling, make the chocolate mixture. Setup a double boiler with chocolate and butter. Continually stir.

Once the mixture is smooth, remove from heat. Let it cool so it gets thicker.

Fill each cooled cookie with the thickened chocolate mixture. Let the cookies set before serving.

First get the spaghetti sauce cooking. I do this first and let it simmer until the rest of the ingredients are ready. Click here for the spaghetti sauce recipe.

Next boil a big pot of water and cook the lasagna noodles for 10 minutes (or per the package directions). Al dente. I really don’t like the non-pre-cook noodles, the texture turns out funny.

In the meantime, grate the cheeses. I use the Cuisinart and it’s a real lifesaver. I use equal parts of medium cheddar and mozzarella.

Now preheat the oven to 400. While the oven is preheating the lasagna can be assembled. The layers go like this…

1. Sauce

   

2. Noodles (overlapping each other)

    

3. Cheese

   

4. Repeat as many times as needed to get to the top of the lasagna pan.

   

Now that it’s all assembled, put it in the oven until it starts bubbling. Usually about 30 minutes. Let it cool for 5 – 10 minutes before serving.

And that’s it. FYI the corner pieces are the best, fight for them.

The stuffing: The stuffing is the star of the show. Start by using a big roasting pan on the stove top and sautéing the meat and onion. No oil is needed since we’re using Italian sausage. Let it continue to cook on medium while you prepare the other ingredients.

Finely chop the carrot and apples and add them to the same pan.

Notice I haven’t seasoned anything yet. Since this recipe condenses down I wait to the end so I can control the saltiness, etc. Continue to cook the meat, onion, carrot, and apple until they have browned nicely. The smell at this point is good enough to get the husband to do chores.

Now we’re ready to put everything together. This part goes quick, so I like to get everything ready so I can focus on stirring and, oh yum smelling.

First add the herbs (thyme, sage, Italian seasoning) and the white wine to the pan. Let it bubble and reduce down to cook off the alcohol and condense the flavor.

Now add the syrup and chicken stock. Let reduce down some (a minute or two), and then taste and adjust with salt, pepper, or more herbs. If it tastes right to you, it is right!

Now turn the heat to medium/low and add the bread.

If it seems too soggy, add more bread. If it seems too dry, add more bread. Again, this is all about YOUR preference so make it how you like it. Just remember it will dry out some once it’s baked.

The chops: The recipe for the stuffing is enough to fill 12+ pork chops, but we usually go with 6 and then bake the rest of the stuffing to eat on the side. We get 1+” chops with a slot for stuffing at Lunardi’s, but you could definitely do that step yourself if you feel like doing extra work. Season both side of the pork chops before stuffing.

Stuff each pork chop so it is full but not bulging out. There’s extra stuffing so don’t worry about putting too much inside.

Sear the chops on both sides on the stove top and then put directly in a 325 oven for 20 – 30 minutes. Depending on the size of the pork chops, the time varies so check with a meat thermometer to make sure they’re done.