Salsa Verde Tortilla Stacks

This is a recipe gleaned from Bon Appetit, but I simplified it by using a lot of canned ingredients, so it could be an easy weekly dinner.

Ingredients:
Cut-up chicken (You can use canned chicken.)
Canned (or bottled) Salsa Verde
Sour cream
Cheese (You can use manchego, mozzarella, queso fresco, etc.)
Tortillas
Canned green chilis

Directions:
If you have the time and inclination, roast a whole chicken by sprinkling it with seasoning salt and roasting it in a roasting pan in a 350 degree oven for 20 minutes/pound. Let the chicken cool a bit. (Or use store-bought roasted chicken or use canned chicken.)

In a casserole dish in a size of your choosing, sprinkle about 1/4 a cup of salsa verde on the bottom of the casserole dish. Place a layer of tortillas over the salsa verde. The tortillas will overlap. Next spread a layer of green chilis, then a layer of sour cream, a layer of shredded chicken, a layer of salsa verde, and a layer of cheese. Repeat the layers as much as you want until it fills up the casserole pan (about three times should suffice). Place casserole dish in a 350 degree oven for 20 to 30 minutes or until the cheese is golden. Seriously good and easy eats.

Roast Leg of Lamb

1/2 C finely chopped fresh mint plus sprigs for garnish
1/2C chopped fresh italian parsley
1/2C olive oil
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 6lb boned leg of lamb

Stir chopped mint and next four ingredients in small bowl. Place lamb boned side up on work surface. Sprink with kosher salt and pepper

Cook at 450 until thickest part register 130-135 for medium rare

Sauce
1L Cranberry OR pomegranate juice - reduce by 3/4 or until consistency of thick syrup. Serve with finished lamb as a garnish.

Cafe Rio Ranch Dressing

Cafe Rio Creamy Tomatillo Dressing

3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour.

*For a thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.

Garlic Bread

There weren't any copyright claims on the source, so I helped myself.

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method 1 - Toasted

1 Preheat oven to 350°F.




2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.