I haven't made this yet, but it sounds so good! Southwestern Egg Rolls with Avocado Ranch 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1-7oz can diced green chiles, drained 4 green onions, finely chopped 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 package of egg roll or wonton wrappers Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it�s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking. For avocado ranch: 3/8 cup mayonnaise 3/8 cup sour cream 3 Tbs buttermilk 1/2 Tbs olive oil 1/2 Tbs lemon juice 1/2 green onion, chopped 1/4 tsp salt 1 avocado, peeled and pitted Place all ingredients in a blender and pulse until smooth. Use immediately.

Here are some dressings/marinades for grilling. From Fine Cooking Italian Dressing Marinade Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables. Yields about 2 cups, enough to marinate 2 lb. food 2/3 cup red wine vinegar 1/3 cup dry white wine 1 tsp. mayonnaise 3 medium cloves garlic, chopped 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. chopped fresh oregano 2 tsp. chopped fresh sage 1 tsp. dried minced onion 1 tsp. dried minced garlic 1/2 tsp. crushed red pepper flakes Fine sea salt 1 cup olive or canola oil In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. Slowly whisk in the oil until completely incorporated. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Asian Citrus-Ginger-Sesame Marinade Most Asian-style marinades are heavy on soy sauce, but it's used just as an accent in this bright, citrusy marinade. Confectioners' sugar may seem an odd ingredient here, but it's an ideal substitute for granulated sugar because it dissolves so easily. This marinade is great for steak, pork, chicken, fish (especially salmon), shellfish, vegetables (especially asparagus and zucchini), or pineapple. Yields about 1-1/3 cups, enough to marinate 1-1/2 lb. food 1 medium orange, finely grated to yield 1/2 tsp. zest, squeezed to yield 1/3 cup juice 2 medium limes, finely grated to yield 1 tsp. zest, squeezed to yield 1/4 cup juice 2 Tbs. Asian sesame oil 2 Tbs. canola oil 2 Tbs. lower-sodium soy sauce 5 medium cloves garlic, grated on a rasp 2 Tbs. finely grated fresh ginger (from a 2- to 3-inch piece) 1 Tbs. Sriracha or Asian chili garlic sauce 1 Tbs. confectioners' sugar Fine sea salt Combine the orange zest and juice, lime zest and juice, sesame and canola oils, soy sauce, garlic, ginger, Sriracha, confectioners' sugar, and 1/2 tsp. salt in a medium bowl. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Spicy Mexican Marinade Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks). Yields about 2-1/2 cups, enough to marinate 2-1/2 lb. food 1 7-oz. can chipotles en adobo 1/2 medium white onion, coarsely chopped 1/4 cup dark beer (such as Negra Modelo) 1/4 cup packed fresh cilantro 2 Tbs. fresh lime juice (from 1 medium lime) Fine sea salt 1 cup mayonnaise; more as needed In a blender, puree the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, puree the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle puree, to taste. (Refrigerate the remaining puree for another use; it will keep in an airtight container for at least 1 month.) Three-Mustard Bistro Marinade This marinade combines three favorite mustards with classic French ingredients: butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can't find it, substitute a honey mustard. Use for steak, pork, lamb, chicken, fish (especially salmon), or vegetables (especially mushrooms and potatoes). Yields about 3 cups, enough to marinate 3 lb. food 1 8-oz. jar Dijon mustard 1/2 cup grainy mustard 1/4 cup Honeycup mustard 1 cup white wine 4 oz. (1/2 cup) unsalted butter 4 or 5 scallions, trimmed, white and green parts chopped Fine sea salt and coarsely ground black pepper In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine. Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using. Red Wine and Coffee Marinade The wonderful thing about this marinade is that you're likely to have most of the ingredients on hand. It doesn't contain added salt, so remember to salt your food just before grilling. This marinade is especially good for steak or pork. Yields about 2-1/2 cups, enough to marinate 2-/2 lb. food 1 cup brewed espresso or very strong black coffee, at room temperature 1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel 1/2 cup extra-virgin olive oil 4 medium cloves garlic, grated on a rasp grater 2 Tbs. Dijon mustard 1-1/2 Tbs. packed dark brown sugar 1 Tbs. Worcestershire sauce 1/4 tsp. ground cinnamon Coarsely ground black pepper In a medium nonreactive bowl, whisk the coffee, wine, olive oil, garlic, mustard, brown sugar, Worcestershire sauce, cinnamon, and 2 tsp. pepper until well blended.

Since I mentioned making it yesterday here is my own recipe for Fricassee 1-2 lb small cubed stew meat, or chicken breasts cubed(you can make this with cut up bone in chicken pieces too just what ever you prefer cook longer if you use large pieces) 1/2 cup flour(or enough to coat your meat well) 1can cream of onion soup 1can cream of mushroom soup(any of them) fresh sliced mushrooms(optional) fresh baby carrots or sliced carrots (optional) Tonys Cajun seasoning 2 tbs Worcestershire sauce garlic salt 2 tbs olive oil 1 large onion chopped in large chunks 1 cup wine (white or blush is what I use) 2 soup cans of water. In a large dutch oven type pot add the oil and get it hot then add the onion and mushroom. Put the meat in a ziplock bag with the flour and shake it up well to coat meat. Dump meat and flour in the pot. Cook till onions start to wilt and meat is browning >stir often.. Add the wine to deglaze the pot and stir well scraping off the bottom of the pot. Add all the rest of the ingredients and season to taste. Cook on med low heat stirring often till meat is done and tender about an hour or so. Cook a pot of rice separately and serve the fricassee over the cooked rice in individual plates. This method does not require you to make a roux, it makes its own roux with the flour on the meat and the olive oil. If you like more roux feel free to add a little.

WHITE CHICKEN CHILI (Never Enough Thyme) 1 whole rotisserie chicken 1 stick butter, divided 2 large onions, chopped 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half and half 1 tsp Tabasco 1 1/2 tsp chili powder 1 tsp ground cumin 2 tsp salt 1/2 tsp pepper 16 oz can white beans (great northern or cannellini) 2 four-oz cans chopped mild green chilies, drained 1 1/2 cup grated Monterey Jack 1 cup milk 1/2 cup sour cream Remove all the skin and bones from the rotisserie chicken and discard. Shred or chop the meat and set aside. n a large pot or Dutch oven, cook the onion in 2 tblsp of butter until softened. Remove from the pot and set aside. In the same pot, melt remaining 6 tblsp of butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion. Gradually add the broth then the half and half, whisking the whole time.Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken, cheese and milk. Cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately but is best served the next day. Serve with the usual chili garnishes--cilantro, cheese, jalapenos.