I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.

I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc

Luckygardnr, that pasta sounds good--bet it's even good cold. This is a recipe I almost made for Easter, but made breads instead. Really want to try it though. PINEAPPLE COFFEE CAKE 4 c. flour 1 c. sugar 2 T. baking powder (yes, 2 TABLEspoons) 2 t. baking soda 1 t. salt 2 egg 2 c. vanilla yogurt 1 c. oil 2 t. vanilla 1 1/2 c. crushed pineapple (well drained) (reserve the juice) Topping: 3/4 c. flour 1/2 c. sugar 1/2. c. butter 1/2 c. chopped walnuts Pineapple Glaze: 2 cups powdered sugar reserved pineapple juice from crushed pineapple In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don't throw out that pineapple juice! Save it for the glaze. Pour cake batter into a greased 9x13 pan. Topping: Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter. Bake cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.

This recipe is different. I'm going to try it next time I buy fish. FISH PIE (The View from Great Island) 1 lb haddock (or cod, salmon) cut in chunks (or shrimp, crab, lobster) 2 Tbsp flour 1 cup fresh asparagus, chopped in 11/2 inch pieces 1/2 cup sliced scallions 2 Tbsp chopped parsley 1/2 cup grated cheddar cheese 1/2 cup grated Swiss cheese 1/4 cup mayonnaise 1/4 cup heavy cream 2 eggs, well beaten salt and fresh cracked pepper 1 unbaked pie crust Topping: 1 sleeve Ritz crackers 3 Tbsp soft butter Grind crackers in food processor until fine (or put crackers in a sealed baggie and crush with a rolling pin). Put the crumbs in a bowl and work in the softened butter with your fingers until the butter is completely incorporated and the mixture is an even sandy consistency. Set aside. Preheat oven to 375. In a small bowl, toss the fish with the flour, just to coat the pieces evenly, Set aside. In a large bowl mix the eggs with the cream and mayonnaise. Season with salt and pepper. Add in all the rest of the ingredients (except the topping) and mix to combine well. Turn into an unbaked pie crust. Top with a good layer of cracker topping. Bake for 35-40 minutes until browned