I’m originally from Alaska.  There are fewer places in the world that are truly more ruggedly beautiful.  I’ve said it more than once that when you’re driving  down the highways of Alaska, your window is a picture frame of some of the most stunning landscapes you’ll ever see.  The aurora borealis is enchanting.  To watch the lights dancing across the sky is an experience that captures your heart and keeps you up late at night peeking out of the window hoping for just one more glimpse of such surreal beauty.

As the mercury drops I yearn for hot chocolate by the fire, cuddly quilts and comfort food.  This recipe is my stepson’s all-time favorite for fall. 

Chicken Tortilla Cannelloni

Ingredients:

• 14 oz. cooked, cut up chicken
• 15 oz. Alfredo sauce (homemade is best!  See my note at the end.)
• 1 1/2 tsp. Italian seasonings
• 6 flour tortillas
• 2 cups spaghetti sauce (your choice)
• 4 oz. shredded mozzarella

Combine the chicken, alfredo and italian seasoning.  Smear a little spaghetti sauce onto the bottom of a greased casserole.  Into each tortilla put 5 oz. of the chicken “goop”. (”goop” is a technical term that refers to the … well … uhhh … goop that you just mixed up.)  Roll up each tortilla and place side by side in the casserole.  Pour your favorite spaghetti sauce over the top and sprinkle with mozzarella.  Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden. 

Note: Homemade Alfredo Sauce is the best.  Use my cream sauce recipe in Delmonico Ham and Potatoes and add 2 1/2 oz. of shredded parmesan.   Enjoy!

One of the very first ready-to-bake dinners that I offered from my cafe was a dish called Chicken Chalupa.  The original version of this recipe was found in this little unimpressive pamphlet that I stumbled upon.  What a wonderful discovery.  From the beginning it was one of our very best sellers!!! 

I’m going to give you the full bodied version … creamy sour cream and sharp cheddar cheese.  When I shop for the ingredients, I buy the very best brands. My philosophy at the restaurant was always, “give them only the best, there’s no substitute for quality”.   You won’t find low-fat, skimmed or imitation anything in these posts.  You are free to substitute, but be forwarned … if your goal is to create something that is sellable, keep the ingredients “real”.  

Here you go …. 

Chicken Chalupa

Ingredients

• 3/4 # cooked chicken breast, cubed (approximately 1 1/8 # raw)
• 15 oz. cream of chicken soup
• 3/4 c. milk
• 5 oz diced jalapeno chilies
• 5 oz real sour cream
• 5 oz cheddar/jack cheese
• 6 flour tortillas
• 3 oz cheddar/jack cheese 

Preheat oven to 350 degrees.  Spray small casserole with vegetable spray. 

Combine the first six ingredients.  Smear small amount of leftover cream of chicken soup over bottom of casserole pan.  Spoon 5 oz. of the chicken mixture down the middle of each flour tortilla.  Roll up and tuck in the ends.  Place in a row in the casserole.  Add 1/2 c. water to the remaining chicken mixture and pour over the top of the rolled up tortillas.  Sprinkle 3 oz of cheddar/jack cheese prettily down the center of the casserole.

Bake for 35 – 45 minutes, until Chalupa is bubbly and hot.  

Serve with a crisp green salad made of various greens, mandarin oranges and your choice of vinaigrette dressing.

Enjoy!

 Pictures coming soon!

I just love seeing my customers smile.  The best compliment of all was when a regular customer leaned in close to me as I was wrapping up her casserole and said, “My family doesn’t know that you make these”.  Nothing could have made me happier!!! Just imagining the smiles around her dinner table as her family oohed and awed … and her smiling and taking the credit for a job well done.   It absolutely made my day!

Delmonico Ham and Potatoes was from my mom.  She swears that it was one of Abraham Lincoln’s absolute favorites.  Who am I to question my mom?  So thanks, Mom, for a GREAT seller.  My customers loved this one.

Delmonico Ham and Potatoes

Ingredients:

• 1/2 # cubed ham
• 1 3/4 # cubed cooked potatoes
• 1 cup shredded cheddar cheese (4 oz.)
• 2 3/4 cups cream sauce (recipe below)

Layer cubed potatoes and ham in a greased casserole.  Pour the cream sauce over the top.  Sprinkle with cheddar cheese.  Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden. 

Cream Sauce:

• 6 T butter (not margarine)
• 6 T flour
• 2 1/2 cups light cream or half and half
• 1/2 tsp. salt
• pepper to taste

Melt the butter in a sauce pan.  Add the flour when the butter just starts to brown.  Cook the roux until beautifully golden brown,  stirring constantly.  Slowly add the cream, stirring constantly with a whisk.  Add salt and pepper to taste, remembering how salty the ham is.  Cook slowly until bubbly.  Yummmm.

Serve with fresh green beans and fruit salad with Poppy Seed Dressing.  So pretty.

Enjoy!