Most folks are as happy as they make up their minds to be.

 Happy Geek White Chicken Enchiladas

8 flour tortillas 

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese 

3 Tbsp butter 

3 Tbsp flour 

2 cups chicken broth 

1 cup sour cream 

1 (4 oz) can diced green chilies 

Preheat oven to 350 degrees. 

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. 

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

I've wined and dined with kings and queens, and I've slept in the alley eating pork and beans.

 Bremerton Beans

1 cup chopped onion

8 slices bacon, cut up

1 clove garlic, minced

1 (16 ounce) can lima beans, drained

1 (16 ounce) can pork and beans in tomato sauce

1 (15 1/2 ounce) can red kidney beans, drained

1 (15 ounce) can butter beans, drained

1 (15 ounce) garbanzo beans, drained

3/4 cup ketchup

1/8 cup molasses

1/4 cup brown sugar, packed

1 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

 Preheat oven to 375°F. 

 In skillet, cook onion, bacon, and garlic until bacon is crisp and onion is tender; drain.

 In bowl, combine onion mixture and remaining ingredients. Transfer bean mixture to 3-quart casserole.

 Bake, covered in preheated oven for 90 minutes.

(don’t giggle, this is really good, despite the name)

I live on good soup, not on fine words.

 

Roasted Parsnip Soup

1 lb or (~4-5 medium-sized parsnips)

1 large carrot

1 large leek

1 celery stalk

1/2 cup white wine

3 cloves of garlic, peeled

5 sprigs of thyme

3 sprigs of rosemary (optional)

2 bay leaves

4-5 cups chicken stock

1/4 teaspoon pepper

1/3 cup heavy cream

Salt to taste

INSTRUCTIONS

1 Preheat the oven to 400F.

2  Wash, peel, and chop the parsnips and carrot into 1-inch pieces. Cut the leeks in half lengthwise and wash well between the layers (sediment likes to hide there); but be careful not to peel them apart, you want the halves to be whole when you put them on the baking sheet. Last, chop the celery into 1-inch pieces as well.

3  Place your prepared veggies (parsnips, carrot, leeks, celery, and garlic cloves) onto a baking sheet with sprigs of thyme, rosemary, and bay leaves. Salt generously and drizzle on 3-4 tablespoons of olive oil before tossing to coat.

4  Place the mixture into the oven and roast for 35-40 minutes or until you see brown edges.

5  At this point, you can add the roasted veggies (minus the herbs), 4 cups of chicken stock, 1/2 cup of white wine, and 1/4 teaspoon of pepper in the blender and blend until smooth.

6  Next, place a large pot over medium-low heat and add in the pureed veggies. Let this simmer on medium-low for about 10 minutes to cook out the alcohol in the wine. (Add more chicken stock if it's too thick).

7  Then add in the heavy cream and cook for another 15 minutes on medium-low, 30 minutes if you aren't in a rush.

8  Salt to taste and serve with a warm piece of delicious bread. Enjoy!