Turkey Enchiladas

Something to do with all that leftover turkey meat..

Turkey Enchiladas with Sour Cream (Serves 6) courtesy of myrecipes.com Ingredients 3 cups shredded skinned cooked turkey 2 cups sour cream About 2 cups shredded sharp cheddar cheese (8 oz.) 1 teaspoon salt 1/3 cup vegetable oil 12 corn tortillas 1 jar (16 oz.) medium-hot salsa Method In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

Crock Pot Honey Lemon Chicken with Potatoes

2T of EVOO
8 bone in, skin on chicken thighs (I always use breast cause I hate dark meat)
salt and pepper
1 1/2 LBS baby potatoes
1 small onion chopped
2-3 cloves garlic, finely chopped or grated
4-5 springs thyme leaves picked and chopped
2 lemons thinly sliced
1/4 C honey
1/4 C chicken stock or water

To finnish Zest lemon cut into strips, 1/2 C parsley chopped, 1/2 C pine nuts toasted (if you want to make it look all pretty before you serve it) and Balsamic drizzle.

In a skillet heat EVOO over medium high heat. Season chicken with salt and pepper and brown both sides.
Scatter potatoes, onion, garlic, thyme and lemon slices in the crock pot. Season with salt and pepper.
Lay the browned chicken over the veggies and drizzle with honey.
Add stock or water, cover and cook undisturbed for 4 hrs on high or 6-8 hrs on low.

Serve each portion with lemon zest, parsley, nuts and drizzle (if ya want)

Blue Cornmeal Griddle Cakes

1 1/4 C. Ground Blue Cornmeal (I used regular cornmeal)
3/4 C all purpose flour
1T baking powder
1/2 t. Salt
1 C. Skim milk
1/3 C. Honey
2 T. canola oil
2 eggs lightly beaten
1C fresh or frozen blueberries
vegetable oil cooking spray
chili powder (optional)

Combine first 4 ingredients in a large bowl
whisk together milk, honey, oil and eggs in a separate bowl and add dry ingredients.
Fold in blueberries

Heat non stick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 c batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste if desired. Drizzle over cakes.

Cheesy Canneloni

3/4 C Frozen chopped spinach (I used fresh and then made a salad from the leftover)
4 1/8 C Daisy Brand 4% cottage cheese
1 1/2 C Finely shredded parmesan cheese
1 T Minced Sauteed garlic
1/4 t Salt
1/8 t black pepper
1/2 t crushed red pepper flakes
14 Cannelloni shells (aka Manicotti)
3 C Tomato Sauce

Thaw spinach & squeeze to remove any excess water. Combine cottage cheese, parm, garlic, salt, pepper, red pepper flakes and spinach. Set aside.

Carefully boil cannelloni shells in 2 batches for 6-8 min, or until cooked but slightly firm. Don't overcook!

Fill a large zipper bag with filling, cut one end off and pipe the filling into the shells. Spread 1.3 of the sauce on the bottom of a 13x9" pan. Line cannelloni side by side and pour remaining sauce over the top evenly. Cover q aluminum foil and bake for 35 min at 350

Pineapple Zucchini Bread

3 eggs
1 C oil
2 C sugar
2 C shredded zucchini
2 t Vanilla
2 1/4 t baking soda
1 t salt
2 t cinnamon
1 t nutmeg
1 C raisins
1 C chopped nuts
3 C flour
1 8 1/4 oz can crushed pineapple, well drained.

beat eggs, suar, oil and vanilla until thick
Stir in zucchini, pineapple, soda, salt, nutmeg, cinnamon, mix well.
Add flour, mix well, add raisins, buts. Pour into 2 greased loaf pans. Bake 1 hr at 350 or until done

I made this without the raisins and the nuts and each took about 45 min to bake..You can't taste the pineapple and anyone who's baked with zucchini before knows you can't taste that. It ended up tasting almost like a pumpkin bread because of the cinnamon and nutmeg. I'm guessing with the nuts and the raisins in it it would taste more like a fruit cake, but like with all recipe's you can make substitutions..like maybe add more pineapple...or put something besides raisins in...and different nuts bring out a different flavor in the bread. :)

Pineapple Upside-down Cake

1/4 C Butter or margarine
2/3 C Packed Brown Sugar
9 Slices pineappple in juice from can drained
9 Marachino cherries without stems, if desired
1 1/3 c all purpose flour
1 c granulated sugar
1/3 c shortening
1 1/2 t baking powder
1/2 t salt
3/4 c milk
1 egg

Heat oven to 350 F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50-55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan, turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzel over cake, remove pan. Serve warm.


The only think I got confused about with this recipe was the brown sugar..I guessed since it said packed that was going in the cake and the brown sugar you sprinkled on top was separate.. :)

Chicken Chili

1 medium Onion or 2 t. Dried
2 Cloves garlic pressed or 2 t. powder
(oil in pan to saute if you don't use powders)
Add
6-8 Chicken breasts cooked and chopped or Fajita frozen chicken strips (tyson)
One big can and one small can of Chicken Broth (63 oz...more or less depends on how much broth you want)
about 7 cups

1 48 oz jar of White North Beans (sometimes you can't find the big jar and you have to get them in the cans)
(rinse and strain)
(FYI if you always rinse you beans good you won't have bowel problems)

4 t. Cumin
2 t. Oregano
1 t. Basil
3-6 dashes of Tabasco
1 can of diced tomato with green chilis

Broil 15 minutes-1/2 then simmer. If putting in croc pot put on low and let it cook all day :)

Sante Fe Soup

One of the easiest soup recipes in the world and sooo yummy 1 lb Hamburger Brown and Drain, add to: Onion 10 oz can original Rotel 1 pkg dry ranch dressing mix 7 oz. can chopped tomatoes 1 pkg dry taco seasoning mix 4 C. water 8 oz black beans undrained garlic powder, salt and pepper to taste 8 oz kidney beans undrained 8 oz pinto beans undrained can of white corn Dump it all together, simmer 2 hrs. Serve with sour cream, shredded cheese, tortilla chips and picante sauce. I like buying the tortilla scoops and eating the soup that way with some cheese and sour cream.

Creamy Chicken Primavera

8 oz Rotini pasta
1 16 oz frozen italian blend vegetables
1 jar 16 oz Alfredo sauce
1 T italian seasoning
1 t. garlic salt
1 rotisserie chicken meat removed from bones but into one inch pieces (or buy tyson grilled chicken strips)
2 C shredded mozzarella cheese
1/2 c shredded parm cheese

Preheat oven to 375 F. Boil water and cook pasta. drain and set aside
microwave vegetables on high drain well.
In a large bowl stir together alfredo sauce, italian seasoning and garlic salt, add pasta, vegetables, chicken and mozzarella cheese. fold to combine.

Transfer to 3 qt casserole dish, sprinkle with parm cheese. cover and bake for 40-50 minutes or until heated through and bubbling.

Mexican Lasagna

1 lb hamburger
1 pkg taco mix
12 lasagna noodles
16 oz sour cream
1 jar salsa (combine with 1 jar water)
green onions
black olives, sliced
2 C. monterey jack cheese

Cook hamburger, add taco mix
place 4 uncooked noodles in a 9x13" pan
spread 1/2 of hamburger on top of noodles (I also add some cheese in with each layer of hamburger)
add 4 more noodles and other 1/2 of meat
place last 4 noodles on top
combine water and salsa and pour over noodles and meat
cover with foil and bake at 350 F for 1 1/2 hours
Combine sour cream,onions and olives spoon over and top with cheese bake for 5 more minutes until cheese is melted.

Yummy Apple Sticks

1 c. packed brown sugar

3/4 c. flour

1t. baking powder

1t. ground cinnamon

1/2t. salt

2 eggs

1/2 c. peanut butter

1/3 c. milk

1t. vanilla

1 medium apple cored, cut into thin slices 

1/2 to 3/4 c. sifted powder sugar

in a small bowl stir together brown sugar, flour, baking powder, cinnamon and salt.

Add eggs, peanut butter, milk and vanilla

Beat with electric mixer on low speed till just combined.

beat on high 2 minutes

spread mixture in a well greased 9x9 " baking pan

lightly press apple slices peel side up into mixture, spacing evenly.

bake at 350 degrees for 30 minutes

cool completely cut into small sticks, remove from pan, dip sticks in powdered sugar.

Makes 30-35 sticks

hm

So I discovered way back when I had this other blog... I think maybe I'll post recipe's on this one.