Dinner

Baked Chicken Enchiladas with Salsa, Cheese and Green Onions

Chicken Enchiladas

One 15-ounce can refried beans (about 1 cup)

1/2 teaspoon dried oregano

12 ounces (3 cups) shredded Monterey Jack cheese 

1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded 

Freshly ground black pepper

One 16-ounce jar medium-spicy tomato salsa

Twelve 6-inch corn tortillas

  1. Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
  2. Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds. 
  3. Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese. 
  4. Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

Stuffed Peppers

6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling 

8 ounces lean ground beef 

Kosher salt and freshly ground black pepper

1 onion, finely diced 

2 cloves garlic, chopped

1 medium zucchini, finely diced 

4 Roma tomatoes, seeded and finely diced 

Red pepper flakes, as needed 

1 cup cooked long-grain and wild rice 

1 1/2 cups grated pepper Jack cheese 

Preheat the oven to 350 degrees F.

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Spaghetti and Meatballs

1 pound spaghetti

Salt, for pasta water

Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce, eyeball it

1 egg, beaten

1/2 cup Italian bread crumbs, a couple of handfuls

1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese

2 cloves garlic, chopped

sauce

Salt and pepper

  1. Preheat oven to 425 degrees F.
  2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  5. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)