If you’re craving something cozy, hearty, and full of bold flavour, this Chicken Enchilada Bake is the perfect easy supper. Inspired by a recipe spotted on the web and adapted to suit what I keep on hand, it captures all the comforting flavors of enchiladas without any of the fuss of rolling or frying. Tender shredded chicken, black beans, sweet corn, and a gently spiced enchilada sauce are layered between soft corn tortillas and plenty of melty cheese, then baked until bubbling and irresistible. 

This is simple, satisfying, and exactly the kind of weeknight meal that proves delicious food doesn’t need to be complicated. Even the leftovers are really, REALLY good — always a bonus.

Heat the oil in a skillet. Add the onions and peppers. Cook stirring until softened. 

 
Of all my favourite childhood food memories, the most favourite of all has to be my mother's Salmon Pie.  It's very much a French Canadian thing and is delicious.  A two crusted pie filled with a mix of tinned salmon mashed together with grated onion, mashed potato, seasoning and herbs. If this pie was on the menu in our house, everybody was happy!  Leftover cooked salmon also works very well.


I can remember when I was just a young Bride newly married, I would bake one if I knew my father was going to be stopping by for lunch.  It was a real treat for him.  If it wasn't salmon pie it was a toasted bologna and cheese sandwich with mustard and chives. My Uncle Harold used to stop by for glasses of cold cool-aid.  Good times!


Today I started to thinking that the salmon filling for the pie would be the perfect filling for a baked potato, and maybe even a bit lower in fat than having a pie, and certainly a bit less trouble because there would be none of the faff of making pastry, rolling it out etc.

The more I thought about it, the more I wanted to try it and so that's just what I did, with really delicious results I hasten to add!  These are fabulous!


 
I like the boneless, skinless salmon.  There is no waste and I don't have to spend ages picking out the skin and bones only to end up with fingers that I can't get  the smell of the fish off of.  Blecch.  I hate that smell and I hate getting a fish bone in my mouth!  In any case I was really pleased with the results of my experiment and I think you will be too. 

 
4 TBS grated cheddar cheese


 
Preheat the oven to 200*C/400*F/ gas mark 6.  Bake the filled potato skins for about 15 minutes until heated through and the cheese has melted and turned golden.  Serve hot with some salad on the side.

I just adore Gnocci . . .  those delicious little Italian potato dumplings that combine my adoration of potatoes and pasta in the most perfectly delicious way!


 They are also very versatile.  I like them simply boiled with some butter, salt, pepper and cheese . . .  browned in butter like fried potatoes, with  a tomato sauce and cheese, with vegetables, with meat, with gravy . . .  you get the idea.  I love Gnocci any way I find them!


You can get them in a few different flavours also . . .  sweet potato, beetroot, etc. My favourites however are the basic old fashioned plain potato, coz I'm a simple girl like that.



Sliced mushrooms get browned in a non stick skillet with a bit of cooking spray, or if you are feeling really naughty you could use a bit of butter and oil.  (Just sayin!)



The piece de resistance  . . . double/heavy cream . . .  ohhh  . . .  so rich.  So tasty . . .




Presto chango!  Dinner is ready!  I like to scatter some more Parmesan on top.  I grate the garnish Parmesan a bit coarser so people can see it . . . sit back and wait for the ooohs and aahhs . . .  and they will come.  Trust me.



salt and black pepper to taste

Cook the gnocchi according to the package directions in a saucepan of lightly salted boiling water.  Drain well.  While the gnocchi are cooking soften the mushrooms in a large skillet you have lightly spritzed with low fat cooking spray.  Add the garlic and cook for a minute or so longer.  Add the ream and spinach.  Bring to the boil, then reduce to a low simmer and cook until the spinach has wilted and the sauce thickend.  Stir in half of the cheese and season to taste with salt, black pepper and a pinch of nutmeg.  Stir the cooked and drained gnocchi into the mixture.  Sprinkle on the remaining cheese and serve immediately.


You could also add a TBS of grainy Dijon mustard to the sauce if you wanted to.  It adds a nice zip.  I didn't do that this time.  Break out the crusty bread because you are NOT going to want to miss any of that delicious sauce!  Bon Appetit!

Oh boy, I can't believe how lazy I get sometimes.  Yes, even I have days when I can't be asked to cook or I am too busy to cook and those are the days when a recipe like this one comes in really handy!



Its also quite economical and quick, oh and did I mention that its delicious?  Well it is all of those things and more, much more!


I have never had a real cheese steak sandwich, I hasten to add.  Never even been close to Philadelphia, but I know what I like to eat and these I like to eat.


Its as easy as softening some onions, mushrooms and green bell peppers in a pan, adding some stock and cooked steak slices . . .



 It could not be easier.  I have given quantities for two people, but you can easily multiply the amounts to serve more than two people. 


I use a combination of Edam and Gouda cheeses because they melt really easily, but you could use whatever cheese you fancy.  Fontina would be good actually. 


For the beef stock I use the little gel stock packs you can get over here from the people at Knorr.  I like the rich beef ones.  They have lots of flavour, and a rich dark colour!


Heat the oil in a medium skillet.  Add the peppers, onions and mushrooms.  Cook and stir, until softened.  Add beef stock just to cover along with the steak slices.  Heat through.  Split the hoagie buns and toast lightly under the grill.Spread the bottoms of each toasted bun with the creamy horseradish sauce.  Top with the steak and vegetable mixture and the cheese.  Fold the top halves of the buns over the meat and cheese.  Warm for a few minutes to melt the cheese.  Serve immediately.



If you can't get refrigerated cooked Steak slices you could also use sliced deli roast beef, cut into strips.  Either way it is delicious.  I really hope you will add these to your summer/weekday/lazyday meal repertoire!  Bon Appetit!

These delicious sweet and sour meatballs are just the ticket for a day when you are super busy and don't have a lot of time to spend on cooking.  In short, perfect for a mid of the week meal.