Broccoli Salad

This one comes courtesy of my dearly departed Aunt Yvette. She was experimental with her cooking, and a lot of the time it didn't turn out well... but this one is a keeper. 

  Broccoli Salad 

 1 bunch of broccoli chopped into very small pieces 

1 bunch of celery chopped into very small pieces 

1 bunch of green onions chopped small 

1/2 cup raisins cut in half 

1 can water chestnuts cut into slivers 

2 cups raw sunflower seeds 

 Dressing: 

1 cup mayonnaise 

1/3 cup sugar 

1/3 cup lemon juice

 Mix dressing in a small bowl, set aside. Mix remaining ingredients together in a large bowl. Add dressing, toss to coat.

Enchiladas

I love these. And like many of my recipe's I make variations all the time. This past weekend I make an enchilada casserole (which I'll post about that sometime). Sometimes if we have leftover roast I'll use that (beef or pork) or a roasted chicken is always a good standby, but here it is, the basic enchilada recipe.... modify as you see fit. 

  Chicken Enchiladas 

 2 tsp oil 

1 med onion, diced 

2 boneless skinless chicken breasts, diced 

1 can diced tomatoes 

1 can diced green chiles 

12-14 corn tortillas 

1 c grated cheese 

1 can enchilada sauce (red or green.... or make your own.) 

1 pkg (8oz) cream cheese (optional) 

 Saute chicken in oil until cooked. Add green chiles and mix together. Remove from pan and set aside. In the same pan that you cooked the chicken cook the onions, until soft & translucent. Add the chicken mixture to the onions. Open can of tomatoes (and cream cheese if desired) and pour in with the chicken/onion mixture. Mix together. Heat tortillas. Fill tortillas with chicken mixture. Place in 9x13 pan. Cover with sauce and cheese. Bake at 350 for 20 minutes or until cheese is melted.