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[+1 for Leo Maya's Chicken with Green Sauce]

@Cary--thank you thank you thank you for bringing that recipe to my attention! We had the Pepin chicken thighs last night and they were completely awesome. had no idea that sort of yummy crunchy skin was got through such simple methods. Totally putting that one in the arsenal for mid week meals.

Geeez, how can you leave out the ever popular Double Fatty Melt???

I've been on a life-long quest for the very best fried chicken and I believe that it is found in "Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken". You can find it here...

Two favorites: I'm with tabuca-style enchilada crowd as well. Have made it at least 5 times, including last night with shredded turkey from a rotisserie breast. It's my 16-year-old's latest favorite (doesn't know he's eating spinach either) and I often kick it up a notch, too, with a little jalapeno. My other favorite is curried red lentils with coconut: http://www.seriouseats.com/recipes/2008/11/dinner-tonight-curried-red-lentils-with-cocon.html
Yum!

I think i'll just substitute left over turkey and stock. Should be good.

@ banamonkey here you go:

http://www.rickbayless.com/recipe/view?recipeID=167

Café Tacuba-Style Creamy Chicken Enchiladas
Enchiladas Cremosas de Pollo, Estilo Café Tacuba

Serves 4 to 6

This recipe was featured on the new PBS special "Moveable Feast with America's Favorite Chefs".
Ingredients

2 fresh poblano chiles
1 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
6 tablespoons (3 ounces) butter—or you can use vegetable oil
3 garlic cloves, peeled and finely chopped
½ cup flour
Salt
3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
A little chopped cilantro for garnish
Directions

1. Make the sauce. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.

In a medium (3-quart) saucepan, combine the milk and broth, set over medium-low heat to warm.

In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.

Pour half the hot sauce into the blender with the chiles and spinach. Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.

2. Finishing the enchiladas. Heat the oven to 350˚. Smear about ¼ cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Stir 1 cup of the sauce into the chicken.

Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve without hesitation.

ANyone have a link to the Bayless enchilada recipe? The search function is still well and truly borked.

i never get trick or treaters....someday.

i usually wait until after halloween to buy up all the leftover candy on sale.
personal stash. lol.

This is our first Halloween in this apartment. There are definitely kids nearby, but we live on a pretty busy road near a very busy intersection, so I'm not sure we'll get trick-or-treaters. I really hope we do, though, since Halloween is one of my favorite holidays.

We were never allowed to open the Halloween candy when I was a kid and my mom usually hid it. This is my first year buying candy and I've been holding off because I'm not sure about my self control. I'll probably get it next week, though.

Halloween was always my favorite holiday as a child. We would start trick-or-treating right after school and stay out until 9:00 PM, or until our pillowcases became so heavy that we couldn't carry them anymore.
I feel sorry for kids nowadays, with the tiny, cheap-ass, mini candy bars, so I still hand out full size Hershey bars on Halloween (although they seem to get smaller every year). This has resulted in our house acquiring something of a reputation amongst the area's children, and we get more and more trick-or-treaters every year. Some even comment to their friends after they come to the door, "Wow! you weren't kidding about this house!".
Last year I bought about 120 candy bars but ran short, and had to make a run to the store. This year because it falls on a Saturday, I bought 180 candy bars, but, unfortunately, I could not help myself, and already cracked into it. Next year, I will wait until the very last minute before buying the candy.

In the 12 years we have lived here we have never had a single trick-or-treater, but that doesn't stop me from buying some candy (my favs of course) "just in case". Every year I say I'm not going to do it, but I always do. I have the same problem with candy corn that I have with Peeps at Easter, I can eat enough to make myself feel sick and then could do the same thing all over again the next day. I know, it's a problem:{