Sunday, November 1, 2015

Turkey Enchiladas

Thanksgiving is almost here and will bring grateful hearts, the love of family and friends....and the long dreaded...... left over bird!  Those left over birds can come back in many forms but this enchilada recipe brings it back with flair in a dish that I promise you will have them asking for seconds!  It's a super quick main dish that can be made ahead - those Black Friday Sales will be calling you but you'll be ready to rest and relax by making this meal in advance!

Here's what you'll need:

2 cups chopped turkey - light or dark meat
1 pkg medium size tortillas - I prefer flour over corn
2 cans Cream of Chicken Soup
1 can Chopped Green Chili's (I use mild flavor)
2 cups shredded cheese (Mexican blend)
2 cups sour cream
1 small jar red enchilada sauce
4 green onion bases chopped
salt and pepper
sliced black olives
4 green onion tops - sliced thin
red pepper flakes

Grab the left over turkey and chop about 2 cups into bite size pieces.   Drain the green chili's then mix with soup (do not dilute soup).  Add 1 cup sour cream, the white of 4 green onions chopped, 1 cup shredded cheese, salt and pepper to taste.  Blend the turkey into the soup mixture - that's your filling!  Spray your casserole dish with non-stick cooking spray and preheat your oven to 350*. 

Take one tortilla, spoon two generous tablespoons of turkey mix into the center and gently roll to close.  Place each filled tortilla into the casserole dish, seam side down. I recommend not layering these.  Bake in two separate dishes if you need to (I did). Top the tortillas with a dollop of sour cream then sprinkle with the remaining shredded cheese  (use more cheese if you like).  Drizzle with red enchilada sauce and bake at 350* for 20-25 minutes and let set for 5 minutes before serving.

Garnish with black olives and sliced green onions.  I sprinkle a few red pepper flakes to add color and a kick of heat to mine.  I recommend serving with wedges of Mexican cornbread! You can jazz this up to suit your tastes, I think I'd like to veggie it up with fried corn and black beans next time!  This dish yields 10 - 12 enchiladas. 

If this dish inspires you immediately and you don't have any left over turkey hanging around, you can buy a pre-cooked turkey breast at the grocery.  The total prep to taste time for this was 40 minutes!  That makes this a new busy night favorite for me! 

Sunday, October 4, 2015

Pumpkin Crepes

Your punkins' of all sizes will LOVE you for this one!  It's the first nippy weekend of fall and I am in full autumn mode!  They say this is the season of "pumpkin everything" and normally, I stay away from trendy, but this recipe gave me enough warm fuzzies to over ride my seasonal snobbery!  This dish will warm your heart, satisfy your sweet tooth and make your tummy happy until the Great Pumpkin arrives!

Filling First
1 pkg Cream Cheese, Softened
5 Tbl Sugar
1 pnt Whipping Cream
¼ c Cinnamon sugar

Crepes Next
2 c Milk
1 c Canned Pumpkin Pie Mix
3 Eggs
1 tsp Vanilla
2 c Baking Mix (Bisquick or Jiffy)
2 Tbl Sugar

Make your filling first.  Beat together the cream cheese, cinnamon sugar and 3Tbl white sugar in a small bowl until creamy. In a separate medium sized bowl, whip the cream until you reach soft peaks then add 2 Tbl white sugar to mix. Add the cinnamon sugar and cream cheese mixture and gently whip just until blended. Set in the fridge.

Next, make your crepe batter.  It's as simple as it can be - just add all your ingredients into your mixing bowl and beat a low speed until well incorporated.  Now you're ready to fry them up!

Preheat a small / medium sized non-stick skillet (depending on how large you want your crepes) on medium heat and add a 1/2 tsp of butter. Pour approximately 1/4 cup (1/3 if you want larger crepes) batter in the pan and tilt the pan to spread the batter (you want them thin - too thick and they will crack when you roll them).  Fry a couple minutes per side until browned and done to your liking.  I try to only flip once an don't over cook them.  If your pan gets to hot, remove it from the burner in between crepes and let it cool for a second then add your butter, batter and return it to heat.  To keep the crepes warm and moist until filling, I put in the oven along side a large bowl of hot water (trust me on the hot water trick - keeps them soft).
Spread a crepe with a spoonful of filling (use your piping bag if you're feeling fancy) and roll her up!  Now don't put her on the plate as a Plain Jane.  Warm your serving plate then garnish with whipped cream and a dash of powdered sugar, cinnamon sugar or pumpkin pie spice mix.  Drizzle with pancake syrup (warm, of course). 

Serve with a chilled glass of milk and lean back against your kitchen counter - you'll want to be braced for the waves of applause!