Crash Hot Potatoes

INGREDIENTS:

12-15 baby red potatoes
1 tbsp olive oil
Sea salt and fresh cracked pepper

DIRECTIONS:

1. Preheat the oven to 400 degrees
2. Boil the potatoes for 10-15 minutes or until fork tender. 
3. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. 
4. Drizzle with olive oil, sea salt and pepper (I added Italian Herb seasoning)
5. Bake in the oven for 20-25 minutes or until crisp and golden brown. 

optional: top with sour cream and green onion

Creamy Chicken Enchiladas

INGREDIENTS:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

DIRECTIONS:

1. Preheat oven to 350. 
2. Spray 9×13 baking dish with Pam.
3. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. 
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. 
6. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. 
7. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Paella

INGREDIENTS:
2 links sausage (6 oz)
1 tbs canola oil
1 red pepper (I use half)
1 small onion (I use half)
1/2 tsp ground turmeric
pinch of salt
8 oz cooked, peeled, deveined shrimp
1 1/2 cups cooked brown rice
1/4 cup chicken broth

DIRECTIONS:

1. Cut sausage in half lengthwise and slice into pieces. Heat canola oil in a large skillet on medium high and cook sausage until browned, about 2 minutes.
2. Chop the red pepper and the onion and add to pan with turmeric and a few shakes of salt. Cook, uncovered, until tender, about 4 minutes, stirring occasionally.
3. Stir in rice, broth, and shrimp. Cook for 2 minutes more to heat thorough.