1 Rotisserie Chicken
2 Tablespoons Olive Oil
1 Cup Onion, Chopped
2 Cloves Garlic, Minced
1 to 2 Tablespoons Chipotle in Adobo Sauce
2 (15 ounce) Cans Chopped Tomatoes With Chilies
Kosher Salt
1/4 Cup Cilantro, Chopped
Juice of One Lime
2 1/2 Cups Shredded Cheese (Jack, Cheddar)
** For A Unique Twist Use 1/2 Cup Cotija Cheese In Place Of 1/2 Cheese Above
10-12 White Corn Tortillas or Flour Tortillas

Preheat oven to 375°
Pull chicken from bones, shred the chicken as you go using your fingers or two forks. Reserve in medium bowl. Preheat medium saucepan with olive oil and sauté onions until soft. Add garlic and spices and cook until fragrant. Add tomatoes and salt to the mixture. Cook for 10 minutes. Stir in cilantro and lime juice and remove from heat. Add a ladleful of sauce to the chicken and toss. Reserve remaining sauce. Divide chicken mixture equally among tortillas and roll up. Add some of the reserved sauce to the bottom of a baking dish and place the enchiladas on top. Pour remaining sauce over the enchiladas and top with both cheeses. Bake for 15 minutes or until cheese is melted and bubbly.

4 to 5 Pound Corned Beef Brisket
1/2 Teaspoon Pepper
2 Medium Onions, Quartered
3 Tablespoons Vinegar
1 Head Cabbage, Cut In Wedges
3 Tablespoons Sugar

Combine ingredients in crock-pot with cabbage on top. Cut meat to fit if necessary.
Cover and cook on low 10-12 hours or on high for 6-7 hours.

2 Chicken Breasts
1 (15 Ounce) Can Black Beans
1 (15 Ounce) Can Diced Tomatoes With Green Chilies
1 (10 Ounce) Package Frozen Corn
1 Small Onion, Chopped
1 Red Bell Pepper, Chopped
1 (10 Ounce) Can Enchilada Sauce
1 (15 Ounce) Can Chicken Broth
3/4 Cup Milk
1 Cup Cotija Cheese, Crumbled

In a slow cooker, combine the beans, tomatoes, corn,
onion and bell pepper. Place the chicken breasts on top
of the mixture.
In a large bowl, mix the enchilada sauce and the broth,
gradually mixing in the milk until smooth. Pour sauce
mixture over the chicken in the slow cooker.
Cover and cook on low heat for about 6 hours or on
high for about 3 hours. Remove chicken and shred. Add
chicken back to soup and top with Cotija cheese. For more
flavor, add sour cream, avocado, cilantro and/or tortilla
strips.

***For More Convenience: dice the raw chicken before
adding it to the crock pot.

2 Teaspoons Olive Oil
2 Chicken Breasts, Chopped
8 Ounces Kielbasa Sausage, Diced
1 Onion, Diced
1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced
2 Stalks Celery, Chopped
2 Cloves Garlic, Chopped
1 Cup Tomatoes, Chopped
4 Cups Chicken Stock
2 Cups Uncooked Rice
3 Bay Leaves
1/2 Teaspoon Onion Powder
1 Teaspoon Each Black, White & Cayenne Pepper
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Worcestershire Sauce
1 Teaspoon Hot Pepper Sauce

Heat the oil in a large pot over medium high heat. Sauté the chicken and sausage for about 5 minutes, until browned. Stir in the onion, bell peppers, celery and garlic and add seasonings. Cook 5 minutes more until onion is almost tender. Add rice. Stir in chicken stock and bay leaves. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes or until rice is fully cooked. Add Worcestershire sauce and hot sauce and serve.

2 Teaspoons Olive Oil
2 Garlic Cloves, Minced
1 Pound Medium Shrimp, Peeled & Deveined
2 Cups Chopped Plum Tomatoes
1/4 Cup Thinly Sliced Fresh Basil
1/3 Cup Chopped Pitted Kalamata Olives
2 Tablespoons Capers, Drained
1/4 Teaspoon Freshly Ground Black Pepper
8 Ounces Angel Hair Pasta
1/4 Cup Crumbled Feta Cheese

Boil a large pot of water and cook pasta al dente.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic; sauté ~30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil; reduce heat and simmer ~3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.
Strain pasta and replace back in the pot. Add the shrimp mixture to the pasta and toss well.
Top with feta cheese.

For Variation Use Different Seasonings, Spreads & Toppings 1 Salmon Fillet, Skinned & Cut Into 2-4 Portions No Larger Than 5 x 5 Inches
1 Package Pepperidge Farms Pastry Dough
Onion Chive Cream Cheese**
Cajun Seasoning**
Salt & Pepper**
**Amount Depends On Size Of Portions

Sprinkle both sides of the portioned fillets with a generous amount of seasoning. (Keep in mind the more Cajun you add the spicier it will be). Unfold the pastry and cut to size needed based on the size of your fillets. Place cream cheese in the center of the pastry.
Place the fillets in the middle of the pastry on top of the cream cheese, wrap the pastry around the fish, and pinch the seams closed.
Place the fillet onto a greased cookie sheet seem side down. Sprinkle more seasoning on top.
Bake at 450° for about 20 minutes or until pastry is browning. Do not overcook.