Enchiladas Verdes

4	teaspoons vegetable oil
1	medium onion , chopped medium (about 1 cup)
3	medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1/2	teaspoon ground cumin
1 1/2	cups low-sodium chicken broth
1	pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2	pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3	medium poblano chiles , halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2	teaspoons sugar
	Table salt
	Ground black pepper
1/2	cup coarsely chopped fresh cilantro leaves
8	ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12	(6-inch) corn tortillas
Garnish
2	medium scallions , sliced thin
	Thinly sliced radishes
	Sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

Pumpkin Roll

1 c sugar
3 eggs
1 c pumpkin

3/4 c flour
1/2 tsp cinnimon
1 tsp baking soda
1/4 tsp salt

Filling
1 c powdered sugar
1 tsp butter extract
1-2 tbls milk
8 oz cream cheese

Mix first 3 ingredients. Add the next 4. Mix until blended well. Line jelly roll pan with wax paper and spray with non-stick spray. Pour pumpkin batter into jelly roll pan. Cook at 375 for 15 minutes. Immediately take out of jelly roll pan and transfer onto a clean kitchen towel wax paper side up (sometimes I sprinkle the towel with powdered sugar to prevent sticking. Pull away wax paper and throw away. Roll up pumpkin in towel, let cool. Mix all ingredients in "filling" section. Unroll pumpkin and spread over entire surface of pumpkin. Roll pumpkin back up (with no towel this time), transfer to fresh wax paper. Cut log into 2 inch slices. Serve warm or cold.

Asian Big Bowl Soup

2 c hot, cooked rice
1 tbls sesame seed oil
1 garlic clove
¼ c chopped scallion
3 cans chicken broth
1 ½ c chopped carrots
2 c chopped, cooked chicken
2 c chopped bok choy
1 can sliced water chestnuts
1/8 tsp pepper

Heat oil, garlic, and onions. Add broth and carrots, cover boil. Put in rest of ingredients. Cover, boil for 10 minutes. Put soup on top of rice. Serve.

Red/ Special Occasion Recipe

Valentines Day English Scones (more pink than red)

Pre-heat 400 degrees
1 ¾ c flour
3 tbls sugar
2 ½ tsp baking powder
½ tsp salt
1/3 c butter (firm)
1 large egg
½ c craisins
4 to 6 tbls half-and-half
2-3 drops red food coloring (if desired)
Additional half-and-half
Crystal sugar

Mix 1 ¾ c flour, 3 tbls sugar, 2 ½ tsp baking powder, and ½ tsp salt in a bowl. Cut in 1/3c butter until mixture looks like fine crumbs. Stir in 1 egg, and ½ c craisins. Mix half-and-half and food coloring in small bowl. Stir in enough of the 4-6 tbls half-and-half mixture so dough leaves sides of the bowl.

Put dough on floured surface and knead 10 times. Shape into an 8 inch circle and place into ungreased pie plate. Cut into slices (like a pizza), but do not separate (At this point you can shape these into hearts. Points towards the center, outsides into 2 humps.). Brush top with half-and-half and sprinkle with crystal sugar.

Bake 14-16 minutes until golden brown. Take out of pie plate, separate, serve warm or cold.