Coleslaw

 This creamy coleslaw is the best salad or sandwich topper. It's the perfect make-ahead dish, ideal for a BBQ or potluck!

Ingredients

• 3 cups green cabbage finely shredded 
• 2 cups purple cabbage finely shredded 
• 1 cup carrot finely shredded 

Dressing

• ½ cup mayonnaise/dressing
• 1 tablespoon white vinegar
• ½ tablespoon cider vinegar
• 2 teaspoons sugar
• ½ teaspoon celery seeds
• salt & pepper to taste

Instructions

• Combine all dressing ingredients in a bowl.
• Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.

HONEY LIME CHICKEN {OR PORK} ENCHILADAS

 

INGREDIENTS

• 6 tablespoons honey
• 5 to 6 tablespoons lime juice, 2 to 3 large limes
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon coarse, kosher salt
• ⅛ to ¼ teaspoon black pepper, I use coarsely ground
• 2 pounds chicken, cooked and shredded - about 4 cups total (see note)
• 8 to 10 (6 to 8-inch) flour or corn tortillas
• 4 cups about 1 pound shredded Monterey jack cheese, (or a combo of cheddar and Monterey Jack)
• 16 ounces green enchilada sauce (see note)
• 1 cup heavy cream, sour cream, or half-and-half
• Additional Toppings, optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

INSTRUCTIONS 

• In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
• Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
• Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
• Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.
  
  
  FROM: Mel's Kitchen Cafe

BAKED GARLIC AND FONTINA SPAGHETTI

INGREDIENTS

Noodles:

• 12 ounces (340 g) spaghetti
• 1-2 tablespoons olive oil for tossing the noodles

Sauce: 

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup chopped yellow or white onion
• 8 ounces (227 g) baby bella mushrooms, sliced
• 4 cloves garlic, finely minced or pressed through a garlic press
• ⅓ cup all-purpose flour
• 1 teaspoon coarse kosher salt
• ¼ teaspoon coarse ground black pepper
• ½ teaspoon crushed red pepper flakes, more or less to taste, but don’t leave it out completely as it adds great flavor!
• 2 cups low-sodium chicken broth
• 1 cup milk
• 1 (14-ounce) can diced tomatoes, undrained
• 1 cup (114 g) shredded mozzarella cheese (see note)
• 1 cup (114 g) shredded fontina cheese
• 2-3 tablespoons chopped fresh parsley
• 3 cups more or less cooked, chopped chicken (see note)
• ½ cup (57 g) grated Asiago cheese
• ¼ cup (29 g) freshly grated Parmesan cheese

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
• Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
• In a large, nonstick 12-inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant
• Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
• Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
• Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
• Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
• Let the casserole rest for for 10 minutes or so before serving.
  
  
  FROM: Mel's Kitchen Cafe