Kickin' Paprika Chicken

I think most people that read this know Ben doesn't enjoy chicken, for whatever reason. Well...he enjoyed this, so it is postworthy!

1 tbsp butter
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1 tbsp paprika
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground red pepper (more if you like it really hot)
1/3 - 1/2 cup sour cream

Melt the butter in a large skillet. Add chicken, cook on both sides until browned (don't cook through or your butter will burn...it will finish with the sauce).

Meanwhile mix the soup, sour cream, paprika, tarragon, salt, and pepper in a bowl. When chicken is browned, add this to the skillet. Turn the chicken to coat, cover and cook about 10 mins or until chicken is done. Stir from time to time to prevent sticking.

I served this over egg noodles sprinkled with fresh chopped parsley. I also served some of our homegrown kernel corn because I knew I would need something sweet to offset the spicy!

Fresh-Mex Roast Beef Wraps

Okay...these are really, really yummy! Carrie (our 3 1/2 year old) ate TWO of them!

1 lb deli roast beef (recommend Boar's Head or Kroger's Angus Select)
1 head iceburg lettuce, shredded
2 avocados, sliced or diced (don't forget to toss with lemon/lime juice)
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup mayo
1 pkg burrito sized flour tortillas
1 jar medium or hot salsa

Mix together sour cream, mayo and a couple tablespoons of salsa. Heat the tortillas in the microwave for about 20 seconds. Spread 1 tablespoon (about) on a tortilla, leaving the top third clean. Layer beef, cheese, avocado and lettuce on the bottom third, leaving sides empty. Fold sides over, then roll tightly to form a burrito. Cut in half on an angle, serve with salsa for dipping.

Add ins are practically endless...black beans, corn, pico de gallo, red onions...I could think of so many things.

I served them with chips and salsa.