Buffalo Chicken Enchiladas

Let me start off by saying that I love buffalo wing sauce!  Just like the woman says on the Frank's Hot Sauce commercial, "I put that **** on everything"...and I do.  I have even dipped a bagel into it before just so I could have a reason to be eating buffalo wing sauce.  So, if you enjoy it as much as me...you will enjoy this recipe!

Ingredients
1 can of cream of chicken soup (I prefer to use the reduced fat/sodium ones)
1 cup of prepared ranch dip
2/3 cup of chopped green onions
3 cups of cooked and shredded chicken
3/4 cup of buffalo wing sauce (I prefer Frank's)
10 flour tortilla shells (6inch)
3 cups of shredded monterey jack cheese

Preheat your oven to 350 degrees and spray a 13x9 cooking dish with cooking spray.  In one bowl, mix together the soup, ranch dip and half of the chopped green onions.  In another bowl, mix together the chicken and the buffalo wing sauce.  To assemble each enchilada you will first spread about 2 tbs of the soup mixture down the center of the tortilla.  Then, you will add some of the buffalo chicken down the center of the tortilla along with some of the shredded cheese, making sure not to add too much so you will still be able to roll it up without the inside mixture oozing out.  Place the tortilla fold side down and repeat this process with all 10 tortillas.  After you have assembled all of the enchiladas, pour the remaining soup mixture down the top of the enchiladas making sure to spread it evenly.  Cover the dish with foil and bake for 40 to 45 minutes or until hot and bubbly.  Remove from oven and sprinkle with remaining shredded cheese and green onions and bake uncovered for an additional 5 minutes or until the cheese has melted.  Let dish cool for 10 minutes before serving.  Enjoy!

Crab Cakes with Chipotle Mayonnaise

Now, I am not a seasoned crab cake eater but these are by far the tastiest crab cakes I have had while being land locked.  Jake made these for me when we first started dating to try to impress me with his cooking skills...and it worked!  I was impressed to say the least with how good they tasted, and I have come to find out they are quite easy to make as well.

Ingredients
2 cans of lump crab meat
1 TB of fresh parsley chopped
1/2 cup of mayonnaise
1/2 cup of bread crumbs
1/2 cup of green onions, chopped
1/4 tsp of salt
dash of pepper
Chipotle Mayonnaise (recipe below)

Mix all ingredients together in a bowl and shape into 4 crab cakes.  Place in the refrigerator for an hour to firm.  You will cook the crab cakes in a pan with 3 tbs of oil.  Once pan has become hot, place the crab cakes into the hot pan and cook 4-5 minutes per side on medium to high heat or until the outer edges of the crab cake have turned a light brown.  Garnish with Chipotle Mayonnaise and enjoy!

Chipotle Mayonnaise
2 tsp chipotle in adobo sauce, chopped
1/2 cup of mayonnaise
1/2 cup of sour cream
1 plum tomato seeded and finely chopped
1 clove of garlic finely chopped
juice of 1/2 lime

Mix all ingredients together in a saucepan and heat on low for about 10 minutes to allow ingredients to marry. You will want to serve the chipotle mayonnaise warm over the crab cakes.