• 2 cups chopped or shredded turkey, smoked (or roasted)
• 1 cup corn
• 1 1/2 cups (shredded) of a cheese of choice. I used an awesome smoked Cooper Sharp but pepper jack will do nicely
• salt and pepper to taste.
• 8 small flour tortillas
• 1 cup enchilada sauce

Preheat oven to 400°. In a large bowl, combine the turkey, 1 cup of cheese and corn. Add salt and pepper to taste. Amounts are subjective here. I usually measure my salt and pepper by the number of cranks on a mill. Its easier for me since I am a compulsive counter (it takes 15 swallows for me to chug a Slim-Fast. Everytime). So for this dish, I used 10 salts twists and 17 pepper twists.

Fill tortillas with the filling and place in a baking dish seam down. I used a 7″x11″ glass bakeware dish that was a tight fit for all eight enchiladas. Top with enchiladas sauce and 1/2 cup of shredded cheese.

Bake for 15 to 20 minutes until heated thoroughly. I did find that 20 minutes crisped the edges of the enchiladas a bit much. That may be due in part to a smaller baking dish I used.

source: realsimple.com

• 2 1/4 cups fresh breadcrumbs, made from crustless (is that a word?) sourdough bread
• 1 1/4 cups Parmesan cheese , freshly grated
• 6 tablespoons fresh mint , chopped
• 6 tablespoons fresh Italian parsley , chopped
• 2 tablespoons fresh thyme , chopped
• salt
• pepper
• 2 1/2 tablespoons olive oil , divided
• 3 (2lb) racks of lamb , most fat trimmed
• 3 tablespoons prepared English mustard , this is a hot mustard

Combine the first 5 ingredients in a food processor and blend until herbs are finely chopped.

Transfer the crumb mixture into a bowl; season with salt and pepper. Drizzle the lamb racks with 1 1/2 tablespoons oil and toss to coat. Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.

Make a second set of cuts in the opposite direction, forming diamond patterns on all racks. Heat 1 tablespoons of olive oil in a heavy large skillet over high heat. Sprinkle the lamb with salt and pepper and place one rack in pan, fat side down.

Cook until golden, about 5 minutes; transfer to a work surface. Repeat with remaining racks.

Spread the scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.

Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minutes.

Let stand 10 minutes and then cut racks into chops.

source: Bon Appetit, September 2007.