Creamy Hatch Green Chile Chicken Enchiladas

Easy. Delicious 😋 Or ⤵️

We use flour tortillas for this. 2 large cooked chicken breasts or rotisserie chicken, shredded. 2 cans of cream of chicken &/or mushroom soup, 1 cup sour cream, Hatch green chile chopped (I used 3 large chile), seasoning ➡️ either taco seasoning, chili powder or make your own seasoning with chili powder, garlic powder, cumin, oregano, salt & pepper to taste. Sorry I don’t measure 🤭 I’d guess a couple tablespoons of chili powder or taco seasoning; or 1 tbs chili powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt & 1/4 tsp of pepper 🌶 taste it & adjust if needed. For heat 🔥 a dash of cayenne 🤪 or crushed red pepper flakes.

I set bowl of shredded chicken aside; in another bowl I mix all other ingredients. Then add just enough of mix to chicken & mix well; add enough to hold chicken together & save remaining mix for top of enchiladas. Put a good scoop of chicken/chile mix on flour tortilla, roll up & place seam side down in 9 x 13 baking dish (or something along those lines 😉), repeat with remaining mixture until baking dish is full. Smooth remaining mix on top of enchiladas, then top with shredded cheese. I had Mexican mix this time, but I’ve used Cheddar & other similar cheese. Bake in 375° oven about 30 minutes or bubbly cheese on top to desired doneness 😁🧀

I start with a half, but believe me…I go back for the other half 😜

We do make the typical red chicken enchiladas also…with corn tortillas 😉

Chicken Curry Marinade

A recipe my daughter shared with me; because she likes it; however, when I made it, I added a little coconut milk & more curry powder to marinade … in baking dish; we like extra sauce to go on rice 😋 And I used thighs. Next time I’m going to cut the chicken into bite size pieces. That being said, it was really good! 😁
Bake at 425° for 25 – 30 minutes, depending on size, until internal temperature of chicken is 165° ; I made my rice in chicken broth 🤷‍♀️

Baked Cod with Scallions and Olives

– from Cooking with Nonna


For 4 Person(s)

For the Cod:

  • 2 pound fresh cod
  • 10 cherry tomatoes
  • 1 cup black olives, pitted
  • 2 bunches scallions
  • 1/2 cup white wine
  • 1/2 cup water
  • black pepper
  • salt
  • 1/2 cup extra virgin olive oil


  1. Preheat the oven at 400F.
  2. In a large baking pan, place the cod evenly distributed.
  3. Cut the scallion in half and place them on the cod.
  4. Cut the cherry tomatoes and place them on the cod and some on the pan.
  5. Spread the olives over the cod and some on the pan.
  6. Add the water and wine in the pan.
  7. Drizzle the olive oil over the cod and the other ingredients.
  8. Sprinkle salt and pepper as desired.
  9. Bake for about 30 minutes, depending on the thickness of the cod.  It is done when the fish easily flakes by touching it with a fork.

Pugliese Chicken & Potatoes

– from Cooking with Nonna

Pugliese Chicken & Potatoes


For 4 Person(s)

For the Chicken:

  • 1 1/2 pounds skinless bone in chicken thighs and drumsticks
  • 3 Idaho potatoes, cut into 2 inch pieces
  • 1/2 cup extra virgin olive oil
  • 1 cup Gaeta olives or mixed olives
  • 4 cloves garlic
  • 1 cup cherry tomatoes, sliced
  • 4 sprigs of fresh thyme
  • 2 tablespoons dried oregano
  • 2 sprigs of fresh rosemay
  • salt and pepper as desired
  • 1/2 cup dry white wine, such as Pinot Grigio


  1. Preheat your oven to 400F degrees.
  2. Combine all the ingredients except the wine in a large mixing bowl. Transfer to a 9×13 inch baking dish.
  3. Pour the wine into the dish.
  4. Bake for 60 to 75 minutes or until the meat pulls away from the bone.

Cheddar & Bacon Chicken

Easy 😁 & delicious 😋


  • 4 thin-sliced chicken breasts or 2 large chicken breasts cut in half horizontally (about 1 lb. total)
  • Salt and pepper to taste
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar or other vinegar of choice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • ⅛ teaspoon salt and a dash of pepper
  • ¼ cup chopped fresh chives or green onions
  • ⅓ cup chopped cooked bacon (divided) (about 1 ounce or 7 slices)*
  • 1 ½ cups shredded cheddar cheese


  • Preheat oven to 400F (200C).
  • In a bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt and pepper.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour honey mustard sauce over chicken and toss to make sure that each piece of chicken is well coated. Top with chives, half of the bacon, and cheddar cheese (in that order).
  • Bake, uncovered, for 20-30 minutes, or until meat thermometer reads 165 degrees F and chicken is cooked through. The total cooking time will depend on the thickness of your chicken breasts. During the final 5 minutes, add remaining bacon to the top of the chicken. It will get nice and crispy as the chicken finishes cooking
  • Garnish with additional fresh chives just before serving, if desired.

Slow-Cooker Mediterranean Chicken & Chickpea Soup


  • 1 ½ cups dried chickpeas, soaked overnight
  • 4 cups water
  • 1 large yellow onion, finely chopped
  • 1 (15 ounce) can diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • 2 pounds bone-in chicken thighs, skin removed, trimmed
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • ¼ cup halved pitted oil-cured olives
  • ½ teaspoon salt
  • ¼ cup chopped fresh parsley or cilantro


Instructions Checklist

  • Step 1 Drain chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add chicken.
  • Step 2 Cover and cook on Low for 8 hours or High for 4 hours.
  • Step 3 Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine. Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).

Prize Winning Meatloaf

Prize Winning Meatloaf from Quaker Oats.


  • 1-1/2 Pounds 90% lean ground beef
  • 1 Cup tomato juice or tomato sauce
  • 3/4 Cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1 egg or 2 egg whites, lightly beaten
  • 1/4 Cup chopped onion
  • 1/2 Teaspoon salt (optional)
  • 1/4 Teaspoon black pepper

Cooking Instructions

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium doneness (160°F internal temperature). Meatloaf should not be pink in center and the juices should show no pink color. Let stand 5 minutes; drain off any juices before slicing.Serving Tips: Customize meatloaf by adding one of the following to meatloaf ingredients:
1) 1/2 cup frozen (thawed) or canned (drained) corn;
2) 1/2 cup chopped green or red bell pepper;
3) One 2-1/2-ounce jar sliced mushrooms, drained;
4) 1/3 cup grated Parmesan cheese; or
5) Two tablespoons finely chopped fresh parsley or cilantro. Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese. Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over meatloaf before serving.

Personally, we use ketchup, in it AND on top…before baking; we like the baked on ketchup 😋 🥫

Beef Roast with Potatoes, Carrots and Onions

Beef Roast with Potatoes, Carrots and Onions

Beef Roast with Potatoes, Carrots and Onions

The old fashioned way; low & slow in 300° oven for a couple hours with a couple cups of beef broth & seasonings, after searing seasoned beef good. Add beef broth halfway up beef, cover & cook 2 – 3 hours, dependingon size of beef; 4 – 5 lbs would take more like 4 hours. Add vegetables last hour (depending on how small you cut them up) 🥕🥔🧅🧄🥩😍 then remove to platter, make a slurry with cornstarch & water to add to au jus. GRAVY! DELICIOUS!

I make this over & over again, for past 50 years; it’s always good 😋

Chicken and Noodles

Cassie’s Comforting Chicken & Noodles


  • 1 pkg frozen egg noodles, 24 ounce
  • 2 can(s)cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  • 1 stick(1/2) cup butter – cut into pieces
  • 1 can(s)chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
  • mixedvegetables, optional; I don’t
  • 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor
  • 6 small boneless, skinless chicken breasts or 4 large
  • ·salt & pepper, to taste; can add some parsley too if desired

How to Make Cassie’s Comforting Chicken & Noodles

  1. Salt & pepper chicken breasts.
  2. Place in the bottom of Crock Pot.
  3. Spoon soup over the chicken.
  4. Cut butter into several pats and place pieces evenly over soup.
  5. Whisk the bouillon with the broth.
  6. Pour over soup.
  7. Place lid on the Crock Pot and turn to low. Cook for 6 hours.
  8. Remove chicken and tear into pieces.
  9. Add back to pot.
  10. Now add noodles*; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
  11. Sprinkle with parsley and mix in if using at the end of cooking.
  12. Salt & pepper, if needed, and serve. Yum!


🤣 & this is what happens when everyone eats before I take a picture 🤭 🍗

🦃 Easy. Young people need not be intimidated or paranoid about making a turkey. I’ve been making them for 50 years now, with never a problem. There are all kinds of ideas, new & old; brines, rubs, smoking, etc., but I still slather in butter, season well (salt, pepper & a favorite all purpose seasoning is optional, like Herbes de Provence, sage, etc..), put in 350° oven until thermometer reaches 155°. 3 to 4 hours, depending on size. Baste occasionally 😉 Directions are usually on package; OR ⤵️

Also, I stuff my bird, whereas it has become popular to make dressing separate. Another thing I never had a problem with.

This really isn’t a recipe 🤣 just a note 🤪

This one is not stuffed, it’s my daughter’s & someone else brings dressing 😉
Call the paper plate police‼️