1 pound ground turkey
1 jar enchilada sauce
2 cloves garlic, minced
1 1/2 cups shredded cheese
Salt & Pepper to taste
1 dozen corn tortillas
Preheat oven to 350 degrees, lightly coat 9x13 baking pan with cooking spray.
Brown ground turkey on med-high heat. Once meat is cooked through add 3/4's of the can of enchilada sauce. Stir throughout the meat, reduce to medium heat. Cook for another 5 minutes or until sauce has thickened. Remove from heat.
Heat corn tortillas in the microwave, I do mine all at once, covered with a microwave safe bowl so it steams them. Be careful when removing the bowl - very hot and steamy.
Layout first tortilla (making sure to keep the others covered so they don't get cold), add 2 tbsp of meat mixture, top with 1 tablespoon of shredded cheese. Fold sides in and place in pan (seam side down). Proceed with the rest of the tortillas, meat, and cheese until your pan is full. Spread the remainder of the sauce on top of enchiladas. This will be a very thin layer.
Cover with foil, place in oven, bake for 20 minutes. Remove from oven, remove foil from top, add a light layer of cheese, place back in the oven (uncovered) for 10 more minutes, or until cheese has melted.
Top with Homemade Salsa
1 Tbsp Olive Oil
2 large carrots, chopped
3 stalks celery, chopped
1.5 cups chopped leeks (white & light green parts only)
2 cloves garlic, minced
4 cups chicken or turkey stock or broth
1 cup salsa
2 cups 2% milk
¼ cup all-purpose flour
1 tsp kosher salt
1 tbsp Aleppo peppers (crushed)
1 tsp ground cumin
3-4 cups shredded turkey
1 can corn, (drained)
3 Tbs chopped fresh cilantro
1 cup grated Monterey Jack cheese
1. In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add salsa..
2. In a bowl, whisk together milk, flour, salt, crushed aleppo peppers and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.
Waking up to a cold crisp morning today after an amazing day of rain yesterday. It's making me think of soups - in the slow cooker - no hassle - ready when we get home kinda day! For today's Slow Cooker Friday
, we are going to have a Mexican Flair from A Year of Slow Cooking. Get recipe here.
Tip: I used to LOVE Sour Cream, but hated the fat content. Now I use Greek Yogurt on everything that I would normally use sour cream. My husband even uses it and he is a tough cookie to convince!
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Oh I can't wait until I can get most of these ingredient from my garden. But until then, I just buy them when they are on sale and make large batches. I love the flavors in this salsa, fresh, tangy, and a little spicy (depending on how many seeds you leave in). It goes great with tacos, as a dip with chips, burritos - ok, pretty much anything that you would add the red salsa to.
1 pound tomatillos
1 large onion, quartered
3 tablespoons olive oil
3 cloves garlic, unpeeled
1/2 cup fresh cilantro leaves
1 tablespoon kosher salt
1 teaspoon Aleppo Chile Flakes
1/4 teaspoon Cayenne Ground Pepper
Preheat the broiler oven to 500 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the jalapeños, garlic, onion and tomatillos on a baking sheet. Coat with the olive oil and salt. Put on a rack about 1 or 2 inches from the heat, and cook, turning vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle peel the garlic and cut off the tops of the jalapeños (this is also the time to take out the seeds if you want less heat from your jalapeños). Add all the broiled ingredients to a blender (be careful when adding hot items and liquid to the blender. If the glass on the blender is cold, it might break). Puree the broiled ingredients along with the fresh cilantro, Aleppo Chile Flakes, and the Cayenne Pepper (and any juice that oozed out of the tomatillos while broiling). Puree until smooth or your desired consistency.
For me this made 2 pint jars of Salsa. But because I couldn't wait til it cooled to test, there are only 1 3/4 jars left :).
Here is the recipe and step-by-step instructions for Sopaipilla Cheesecake Squares:
2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
3/4 cup sugar
1 1/2 teaspoons ground cinnamon.
Confectioners' sugar (optional)
Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
In a medium bowl, combine cream cheese, 1 cup of granulated sugar, and vanilla;
beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.
Unroll the refrigerated crescent rolls; press perforations to seal. Using a rolling pin, roll each dough piece into a 13" x 9" rectangle. Press 1 dough rectangle into bottom of prepared baking dish. (I don't roll it out with a rolling pin, I just piece it together and press the lines together)
Spread cream cheese mixture evenly over dough in pan.
Top with remaining dough rectangle.
In a small bowl, stir together 3/4 cup granulated sugar, butter and cinnamon.
Using a teaspoon, dot mixture evenly over top of dough. (I spread it evenly over the top layer of dough)
Bake at 350 degrees for 30 minutes, or until the crescent dough has puffed and turned golden brown.
Let cool completely in pan on wire rack (about 1 to 2 hours).
Cut into squares. Dust with confectioners' sugar, if desired - Here is the finished dessert, ready for the devouring! Plus after making this - your house will smell heavenly!
One of my favorite things to make is Salsa. So many ask for my recipe, but I do it by taste, texture, spiciness and most of all my mood. Oh and of course, what I have on hand :) This time, I decided to make notes as to what I used and how much. But please use the ingredients as a base to start from. Would love to hear your variations and creations.INGREDIENTS
13 Roma Tomatoes
1 Large Yellow Onion
2 Bunches of Cilantro (leaves only)
5-6 Cloves of Garlic (minced)
3 tsp Kosher Salt*
2 1/2 tsp Ground Ancho Chiles
2 1/2 tsp El Yucanteco Chile Habanero Sauce
Yields approx. 6 cupsDIRECTIONS
- Start out with a large bowl, it is much easier to mix when you have more than enough room.
- Dice the tomatoes, onion, cilantro, garlic and jalapenos. For more heat, leave in the seeds of the jalapenos, for medium heat, remove half, for no heat, remove all seeds (before dicing).
- Freshly squeeze the limes, add salt, ancho chiles, and habanero sauce - all to taste.
- Mix all of the ingredients, taste with the chips you are going to use and make any changes you feel would make it taste more to your liking. It is now ready to eat! Or you can cover and let sit overnight in the fridge so the flavors combine.
*Kosher Salt - I use this salt more than any other salt becuase it is additive-free and dissolves easily while providing flavor without oversalting because of it's large surface area.VARIATIONS
Chipotle Peppers in Adobo SauceAleppo Chili Peppers (Flakes)
Photo courtesy of Food Network - base of recipe from Food Network my additions and changes are below.
Yield 6 to 8 servings
Active Time 30 min
Total Time 1 hr 30 minINGREDIENTS
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
1 can black beans
1 can diced tomatoes
1 taco seasoning packet
1 jar/can enchilada sauce
1/2 cup sliced olives (optional)
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack (I used a combination)
Nonstick cooking spray DIRECTIONS
- Preheat the oven to 350 degrees F.
- Heat the vegetable oil in a medium skillet over medium-high heat. Place chicken cubes and taco seasoning in pan. Saute the chicken until cooked through, approximately 6 to 8 minutes. Add black beans to chicken, heat thouroughly (about 1-2 minutes) Remove the chicken and beans from pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic, oregano, and tomatoes and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. Add olives to the top (optional).
- Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
2 tablespoons vegetable oil
1 large onion, chopped
Salt and black pepper
1 1/2 cups white rice
3 1/2 cups chicken stock
1/3 pound chorizo, chopped (a package usually weighs 3/4 pound--use half)
3 large garlic cloves, chopped
2 teaspoons ground cumin, 2/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 1/4 to 1 1/2 pounds chicken tenders, chopped into small dice
1 ripe Hass avocado
1 pint grapes tomatoes, halved
1 small jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, a generous handful, chopped
Juice of 1 lime
1 14-ounce can black beans, drained and rinsed
8 10 to 12-inch flour tortillas
2 cups shredded sharp cheddar cheese
3/4 cup prepared salsa (optional)
1 cup sour cream (optional)DIRECTIONS
- Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to a medium low, and cook the rice for 15 to 17 minutes, until tender.
- While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
- Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeno, cilantro, lime juice, salt, and pepper, and mix to combine.
- Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
- Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
- Once the rise is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve.