Lombard Family Recipes

My neighbor made this for Girl's Night In: Ingredients: 2 poblano chilies (8ounces total) 6 tablespoons vegetable oil, divided 12 5-6 inch diameter corn tortillas 4 cups salsa verde (see recipe)., divided 2 cups shredded roasted chicken, divided 3/4 cups sour cream, stirred to loosen, divded 6 ounces grated cheese 3 tablespoons chopped fresh cilantro Char chiles directly over gas flame or in broiler until blackened all over. Enclose them in a paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2 inch strips. Preheat oven to 375. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet. Cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Preheat with remaining tortillas, adding oil to skillet as needed. Spread 1/2cup salsa over bottom of 8x8x2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly and extendin...

This was from foodnetwork.com...super easy...super delicious. All the tortellini gotten eaten up at dinner out of the soup. It was good the day after even with no tortellini. Delicious! Ingredients: 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 4 to 6 cups broth, chicken or vegetable 1 (14-ounce) can whole tomatoes , crushed through your fingers or coarsely chopped 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini Coarse grained salt and cracked black pepper 10 ounces fresh or frozen spinach, defrosted and chopped 1/4 cup freshly grated Parmesan , very loosely packed In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic , stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil . Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and ta...