Food

4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar or pepper Jack cheese
2 cups prepared salsa
1/4 cup reduced-fat sour cream

Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly.

To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream. Serves 4.
[Full Story »] 

Sauce ingredients:

2 sticks butter
3 tablespoons dried mustard
1 teaspoon Worchestershire sauce
1 tablespoon sesame seeds
1 small grated onion

Thin slices of ham
Sliced swiss cheese
Onion Buns or your favorite bun

Mix melted butter with all sauce ingredients in pan. Spread mixture on onion buns. Stack thin slices of ham and a slice of swiss cheese on each bun. Wrap in foil. (You can freeze at this point.) Heat before serving. 400 degrees for ten minutes. [Full Story »] 

1 (5 to 6-pound) whole roasting chicken
Salt and black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped oregano leaves
Kitchen string

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
[Full Story »]