Roasted Green Chili and Chicken Bisque serves 4 -6

1 fresh poblano pepper, roasted [see below]

1 medium  yellow onion, diced and lightly sauteed in 1Tbsp. oil

3 cups double-strength chicken stock

2 cups shredded cooked chicken

1 cup cream

Salt to taste

Garnish

1 tomato (seeded & diced)

2 Tbsp. chopped fresh cilantro

Place roasted chilies and sauteed onion in a food processor or blender along with 1/2 cup chicken stock. Blend slightly and pour into a 3 - 4 qt. saucepan. Add remaining chicken stock, shredded chicken and cream and heat till simmering. Salt to taste. Ladle into bowls and garnish with diced tomato and cilantro.

Roasting Chili Peppers

If using a gas cook top, with tongs, carefully sear chilies over medium flame till blackened, turning as needed. If using either an electric or gas broiler, on a cookie sheet broil chilies 6 inches from heat until soft and lightly charred. When chilies are blackened, place in bowl for 2-3 minutes to slightly cool and then transfer chilies to a zip type plastic bag for 20 minutes. Take chilies out of plastic bag and cut in half lengthwise and remove stem and seeds.

Governors Waldorf Salad - serves 4-6

1/3 cup each dried cherries and cranberries

1 cup thinly sliced celery

1/2 cup toasted pecans

1/2 cup mayonnaise

3/4 cup sour cream

2 T. fresh lemon juice

1 t. sugar

4 red apples

Salt & pepper to taste

Soak dried cherries and cranberries in 1 cup hot water for 15 minutes, drain well. Core apples and cut into 1/4 inch cubes. Whisk together mayonnaise, sour cream, lemon juice and sugar. Combine in the remaining ingredients and chill before serving.

Curried - Cranberry Chicken Salad - makes 6 wraps

3/4 cup mayonnaise

1- lime, zest & juice

3/4 t. sweet curry powder

2 cups, cooked, cubed chicken breast

1/2 cup thinly sliced celery

2 T. thinly sliced green onion

3/4 cup dried craisins (or cranberries)

To make wraps:

5 oz. spring mix

6 - flavored flour wraps.

Combine curry, mayonnaise, lime zest & juice in large bowl. Add remaining ingredients and blend thoroughly. Chill for 1 hour.

Milk Chocolate Creme Brulee Makes five - 5 oz. servings

2 cups heavy cream

1/4 cup granulated sugar

3 1/2 oz. milk chocolate pieces

5 large egg yolks

1/4 teaspoon vanilla

4 tablespoons turbinado sugar

Directions: Bring the creme and 2 tablespoons granulated sugar just to a boil in a heavy saucepan. Remove from the heat and add the chocolate. Whisk until smooth. In a separate bowl whisk together the egg yolks, remaining granulated sugar and vanilla. Slowly add chocolate mix to egg mix, whisking constantly. Spray 5 ( 5 - 6oz.) ramekins with pan spray and fill with chocolate custard. Bake in a water bath in a 350 degree oven until set, about 75 - 90 minutes. Remove from water bath and cool completely in a refrigerator for 4 hours.  (May be made a day ahead. When cooled, cover with plastic wrap and keep refrigerated.) To serve, sprinkle each brulee with 2 teaspoons turbinado sugar and lightly caramelize with a kitchen torch [or by placing the brulee on a cookie sheet 6 inches below the oven broiler for 2-3 minutes.] Garnish with a halved strawberry.

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