Prep Time: 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

1 package of large flour tortillas
1 8 oz container of sour cream
1/2 diced onion
1 Family size bag of fresh Spinach
1 container fresh sliced mushrooms (optional)
2 tablespoons Butter
2 tablespoons Flour
Chicken stock
Salt & pepper to taste
Jalapeno-Jack cheese – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Heat oven to 350 F.

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach. Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13” x 9” pan by spraying with canola spray oil.

Preheat the tortillas according package directions. (I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave 30 seconds to 1 minute. You just want to soften them.)

On a plate, place a flour tortilla. Fill with a spoonful of the spinach and mushrooms. Top with Jalapeno-Jack cheese and roll. Place seem side down on the baking sheet. Try using a toothpick if they will not stay rolled. Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish Rice and Black Beans. This is a great vegetarian dish as well as very rich in nutrients. It takes darn good too!

Other serving suggestions: fill with crabmeat or small sauteed shrimp.

Ingredients for Fried Crab Claws

1 pound fresh Crab Claws
1 bag of Fish & Shrimp Fry or substitute with corn flour
1/2 cup all-purpose flour
Tony’s Creole Seasoning
2 eggs
1/2 cup milk
lime or lemon juice
ketchup
fresh prepared horseradish
Canola oil for frying

Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.

Pour the Fish Fry, flour, and Tony’s into a large mixing bowl. Stir well.

In a smaller mixing bowl, crack to egg and add milk and 1 tablespoon lemon or lime juice. Mix well.

Heat oil on a medium heat (#6).

Put several crab claws in the egg wash to coat. Then, toss crab claws into the Fish Fry mixture and coat well. Place on a clean platter. Repeat until all crab claws are battered.

Place crab claws in the fryer – maybe a dozen at a time. They only need to fry about 2 minutes or less. Really quick.

Move to a drain on paper towels.

Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.

Serving Fried Crab Claws

One pound of Crab Claws will likely serve 6-8 people. They are pretty addictive. Enjoy!