Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

1. Preheat oven to 400°F. Lightly grease a 9-by-13-inch baking pan. In a large bowl, combine chicken, chilies and cheese.

2. Warm oil in a large skillet over medium heat. Add onions, garlic and jalapeños; cook 4 minutes, until softened, stirring. Stir in refried beans, chili powder, cumin and tomatoes and cook 1 minute, to warm through and combine flavors. Remove from heat; stir in cilantro. Season to taste with salt and pepper.

3. Fill each tortilla with a spoonful of bean mixture and a spoonful of chicken mixture. Fold up two opposite edges, then the other two edges to make an envelope. Place, seam-side down, in the prepared pan. Brush with oil. Bake 20 minutes, until golden and crisp. Serve with desired toppings.

TIP: Don’t like it spicy? Omit the canned chilies and jalapeños.

WINTER

Ethan’s Favorite Macaroni and Cheese with Toasted Garlic Bread Crumbs

Foolproof and always a crowd pleaser, this recipe is sure to become a family favorite.

Serves 8

6 tablespoons unsalted butter, divided

1 clove garlic, minced

½ cup bread crumbs

8–10 ounces macaroni or penne pasta

¼ cup all-purpose flour

2½ cups whole milk

¼ teaspoon ground nutmeg

Salt and black pepper

2 cups cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

½ cup Parmesan cheese, grated

1. Melt 2 tablespoons of the butter in a medium nonstick skillet over low heat. Add garlic; cook 30 seconds, stirring constantly. Add bread crumbs; cook 1 minute, until toasted. Scrape into a small bowl.

2. Cook pasta for 2 minutes less than package directions. Drain; rinse with cold water.

3. Preheat oven to 350°F. Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Sprinkle in flour and stir until a paste forms and flour is completely incorporated. Slowly add milk, a little at a time, stirring constantly and letting the liquid incorporate before adding more milk. Cook for 8 minutes, stirring often, until mixture bubbles and thickens. Stir in nutmeg, salt, pepper, 1 ½ cups of the cheddar, and the Monterey Jack cheese until melted and blended. Stir in pasta until combined. Spoon mixture into a 3-quart casserole.

4. Sprinkle the top of the casserole with the remaining ½ cup cheddar and Parmesan cheese. Cover evenly with bread-crumb mixture. Bake 30 minutes, until bubbling and warmed through. Let sit 5 minutes before serving.

TIP: If you are making this casserole just before serving, and sauce and pasta are both still hot, you don’t need to bake it. Just place it under a hot broiler until golden brown.

WINTER

Lillie’s Lasagna Night Special with a Bonus

Homemade lasagna takes a bit of time and organization. This recipe rewards your work with a delicious dinner for tonight and an extra amount of sauce to use another night as a pasta topping.

Serves 12–14

Red sauce

3 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, thinly sliced

4 cloves garlic, chopped

Salt and black pepper

2½ pounds ground chuck

2 cans (6 ounce-size) tomato paste

2 cups red wine

1 can (14¾ ounces) reduced-sodium beef broth

1 bay leaf

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried

Pasta and white sauce

12 lasagna noodles

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

3½ cups whole milk

Salt and black pepper

2½ cups Parmesan cheese, grated

For red sauce:

1. Warm oil in a medium saucepan or Dutch oven over medium heat. Add onions, celery and garlic. Season with salt and pepper and cook 10 minutes, until softened and lightly browned, stirring. Add beef, stirring and breaking up meat with a wooden spoon. Cook 15 minutes, until browned. Add tomato paste; cook 4 minutes, stirring to blend. Add wine, stirring to scrape up browned bits from the bottom of the pan. Add broth and enough water to reach 1 inch above meat. Add bay leaf and oregano. Bring to a simmer; cook 3 hours, stirring occasionally and adding water if mixture seems too dry. (You may end up adding several cups of water.)

2. Meanwhile, cook lasagna noodles 2 minutes less than package directions. Drain and rinse under cool water, using your fingers to separate noodles. Set aside 3 cups of the sauce for the lasagna. Reserve the remaining sauce for another night. Discard bay leaf.

For white sauce: