Chicken or Turkey Enchiladas

1/2 C Onion, chopped

Cook in enough slow boiling water to cover, five minutes, drain. 

Mix together:

1/2 8 oz pkg Cream Cheese

1 T Water

Salt and Pepper

1 t Ground Cumin

4 C cooked Turkey or Chicken, shredded

Lay out 12 tortillas and divide the mixture amongst them. About 1/4 Cup each. 

Roll up the tortilla; tuck under the ends and put seam side down in a 9x12 baking dish that has been sprayed with Pam. Note:  I usually cut and discard about 1/3 of each tortilla; otherwise, there is too much tortilla. Also, l put 8 tortillas down the center of the dish and two on each side. Dish will be full!

Mix together:

1 can Cream of Chicken soup

1 C Milk

1 can Green Chilies

Pour mixture over tortillas.  Top with some diced red pepper. Bake, covered, in a 350* oven for 40 minutes.  Sprinkle with shredded Cheddar Cheese and parsley. Return to oven, uncovered, for 5 minutes to melt cheese.

Arugula, Corn and Shallot Salad

For two:

1 Ear Corn shelled. Yellow corn is fine. 

1 clove Shallot minced

1 bunch Arugula 

1 Lemon

On medium high heat, melt 1T butter. Add corn and shallots, salt and pepper.  Cook stirring occasionally for three to four minutes. Transfer to a bowl. 

Add the Arugula to the corn plus a good squeeze of lemon and a drizzle of EVOO. Additional salt and pepper as needed. 

Arugula will wilt on hot corn.  May want to let corn cool a bit before adding. 

Salmon Burgers

For two burgers:

2 Salmon filets chopped fine

1 clove Garlic minced

1 clove Shallot chopped fine

1/4 cup Panko

1 bunch fresh Oregano chopped (2 t dry Oregano)

Combine these ingredients plus a drizzle of EVOO and salt and pepper. Form two patties. Cook in a medium high pan with a turn of EVOO for three to four minutes per side. Transfer to a paper towel lined plate. 

For the buns:

2 Potato rolls, cut side toasted for 30 to 60 seconds in a hot pan with a T of melted butter. 

Make an Aioli:

2 T mayo

1 clove Garlic minced

A squeeze of lemon juice

A turn of EVOO

Combine the ingredients plus salt and pepper. 

Assemble the burger:

Spread the Aioli on the toasted buns. 

Place the burger

Top with a few sprigs of Arugula  

Serve with a salad of Arugula, Shallots and roasted Corn