Chicken Enchiladas

Thanks to Kelly for this recipe that makes enough for about 6-8 people.  Two preparation methods are described below.  The rolled method takes longer but is more “familiar” to most people, with each enchilada rolled in its own tortilla.  The layered method is ideal when you don’t have as much preparation time available and generally follows the concept of layered lazagna.   Continue reading “Chicken Enchiladas”

Aspromonte Family Gnocchi

Thanks to mom and uncle Don for passing down this Italian family tradition.  Like most gnocchi’s, this is a potato-based pasta, which means it’s easy to get stuffed on a smaller portion.  The recipe makes ~6 adult servings.  Just about any tomato-based sauce can accompany this gnocchi, including sauce with ground meat, meatballs or Italian sausage.  But please, no canned or bottled sauces.  Also a warning that this recipe takes quite a bit of preparation time, so plan accordingly.  Continue reading “Aspromonte Family Gnocchi”

Gramma Toni’s Shrimp Dip

My mother used to make this shrimp dip for Super Bowl parties.  The recipe makes a little more than 1 quart, which is enough for 10-12 people to munch on as an appetizer.  It refrigerates very well – getting even better on the second day after all the flavors fully combine.   Continue reading “Gramma Toni’s Shrimp Dip”

Margaritas – Batch Portion

This recipe makes about 2.5 gallons of medium-strength margaritas.  That’s enough for 12-20 people, depending on how heavy they drink on average and how long the party is.  It is also ideal for a 5-gallon water cooler that has a pouring spout.  Continue reading “Margaritas – Batch Portion”