WHITE DISH TOWELS RECIPES

Steps:

• Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.  To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Faint. Repeat as needed.

Steps:

• If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes.
• Use a fork to gently break apart the salmon, leaving some small chunks.
• Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss.
• Slice lemon into wedges and reserve.
• Add the cracker crumbs, egg and water, only as needed to moisten. Shape into 4 to 6 patties.
• Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side.
• Drain on paper towels. Serve immediately with a squeeze of the reserved fresh lemon.