New Items, Recipes & Specials

3 or 4 boneless skinless chicken breasts
8 oz shredded medium or sharp cheddar cheese
1/4 cup Italian Bread Crumbs
1 can cream of chicken soup
1 teaspoon fresh lemon juice
2/3 cup mayonnaise
2 teaspoons curry powder
1 box (10oz) frozen broccoli cuts

-Trim chicken breasts, removing fat and silver skins. Cut or pound breasts so that they are the same thickness & will bake uniformly.
-In 8×8 glass baking dish, place the frozen broccoli cuts.
-Next place the chicken breasts on the broccoli.
-Mix the can of cream of chicken soup (do not add milk or water), mayonnaise, curry powder, & lemon juice. Spread over the chicken breasts.
-Evenly sprinkle the cheese over the soup mixture.
-Sprinkle the bread crumbs over the cheese. Lighlty shake the baking pan so that the bread crumbs filter down into the cheese.
-Bake covered at 400 degrees, until the chicken is tender, usually 40-60 minutes. To test the chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
-Remove the aluminum foil & allow the chicken surprise to rest for about 5 minutes.
-Cut into the desired serving sizes and serve immediately.
*This recipe is excellent served with your favorite rice side dish.

3 tablespoons vegetable oil
salt and pepper
1 ½ pounds skinless boneless chicken breast
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded & coarsely chopped
4 canned chipotle chiles, seeded & minced
one 28 oz can stewed tomatoes
½ teaspoon all purpose flour
16 corn tortillas
1 ½ cups enchilada sauce, canned
1 cup shredded cheddar & jack cheese
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican Spices before turning. Remove chicken to a platter, allow it to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 13×9 inch pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Serves 16 enchiladas, 8 servings.

4 fresh turkey tenders
8 strips bacon
Olive oil
Freshly ground black pepper
Toothpicks

Lightly coat 4 turkey tenders with olive oil and season with freshly ground black pepper to taste. Wrap 2 slices of bacon, end to end, covering the turkey tender, securing the bacon to the tender with toothpicks.
Grill the tenders for about 8 minutes, turning when the bacon begins to brown. Sear for 1 to 2 minutes, then move the tenders to the indirect side of the grill and close the lid. Cook until the center of the tenders registers 160 to 165 degrees F.
Serve with the condiments of your choice.
Serves 4