Turkey Green Salsa Pan- Fried Burritos

I did a little freezer cooking this week when I made these easy little things...Turkey Black Bean Green Salsa Pan Fried Burritos. They were quick to make, and used up some leftover turkey I had tucked away in the freezer from thanksgiving. Feel free to use some leftover chicken or shred up some cooked chicken in lieu of turkey. 

Freezer cooking has been something that I have gotten good at over the last year and half since my hubby took a night shift job. Freezer cooking lets me have something ready for him that he can reheat no matter what time he wants to eat. It also means that when I am not feeling well he or someone else or I can simply finish a meal I had already started. Real life moment.... I have had a ton of medical procedures done in the last six months and at least 4 of them have ended me on some sort of bed-rest or limited duty for a day or more. To say that it has been hard would be grossly understated. All baby stuff granted... not life or death. But it does make me stop and be thankful for meals like this that taste good the night you make it AND up to a month or two later after reheating them. Besides I needed a good reason to eat salsa verde. I love that stuff! 

Please customize these burritos to fit your taste buds.
Cook + Prep time: 15-20 minutes if you have 4 yr old helping

Recipe barely adapted from Good Cheap Eats


Ingredients:
2 cups leftover cooked turkey 
3 cups of shredded cheddar cheese, divided
7 oz salsa verde medium (this was half of a jar for me)
12 burrito size tortillas
2 - 15oz cans of organic black beans, drained and rinsed
sour cream
favorite toppings such as extra cheese, diced green onions, diced jalpenos, lettuce, chopped tomatoes, ect...

Directions:

1. Combine turkey, 2 1/2 cup of cheese, black beans and salsa verde in a very large bowl. 
2. Mix well. Can be a bit messy but do get your kiddos involved. Mine had a great time helping! 
3. Spread out the 12 tortillas and put approx 1/2 cup of the bean turkey mixture in the center of each one. 
4. Fold the burritos. Tucking in the sides as you fold over the top and roll to make a log shape out of the filling. 
5. Put any filled tortillas you aren't going to cook into a labeled quart or gallon sized freezer bag. 
6. In the ones you are going to cook first, put 1 Tbs sour cream for creamy texture and richness before folding. 
7. In a large pan heat 1/2 Tbs oil. Use tongs to pan fry the burritos for about 5 minutes or so on each side until they are golden and heated through. 
8. Serve hot and top with the remaining cheese so it can melt. Top melted cheese with another dollop of sour cream, and/or any additional toppings. Tastes great with chips, rice, or corn on the cob for side dishes.

from my kitchen to yours

Thanksgiving Recipe Roundup

So I usually post recipes that are successful on my blog after thanksgiving is over - its nice since I know I am giving out good recipes that work for people, families, and taste good. I haven't ever posted a recipe I haven't made. But it doesn't help those who are looking for ideas to make themselves.... I have been scouring blogs and cookbooks coming up with new ideas myself. There are so many fun ideas this year! I love the emphasis I am seeing of eating better, cleaner :) So I grouped things into two categories... things I have made the last several years that have worked, and my menu for this year including some new recipes I haven't ever tried. 

#1 Here's my "go to" Thanksgiving menu. 

These dishes have been made over and over and over again. The dip made its first appearance last year and was yummy and easy. Appetizers are great if you are having people over early to watch one of the 3 football games.

1. Fruited Cranberry Sauce
2. Super delicious light fluffy rolls   (make extra of these if you are having a small group over - they freeze wonderfully & if you make the extras bigger than all the rest - they are the perfect hamburger buns. 
See this link: http://stephaniesazkitchen.blogspot.com/2013/02/chipotle-herbed-burgers-welcome-spring.html for picture and recipe on how to use these rolls as hamburger buns.

3. Hot (not spicy) Italian Cheesy Dip
4. Buttermilk Sausage Cornbread Stuffing 

Group #2 This year's Thanksgiving Menu 

click on the title to see the recipe on another blog/website

breakfast: Crockpot apple butter made the weekend before & scones made the day before

App: Sliced Veggies & Homemade Ranch Dip

App: Crockpot Cranberry Apple Cider

App: Cranberry Maple Baked Brie & crackers

App: Homemade Honey BBQ Baked Chicken Wings (leaving the alcohol out) 

App:  my take of this recipe halved- super excited to transform it with my favorite pizza ingredients Pizza Potato Skins

Turkey (made with fruit, fresh herbs + butter)

Side: Buttermilk Sausage Cornbread Stuffing (See link above)

Side: Fruited Cranberry Sauce (see link above)

Side: Soft Rolls (see link above)

Side: Gravy (pretty standard = flour + turkey drippings + stock)

Side: White Rice- its a tradition at my house 

Side: Rutabega Pear Mash (serves 10 perfect  for leftovers to go with chicken or as a topping for shepherds pie later in the week)

Side: Sautéed Cauliflower and Apples with Pecans (serves 4)

Turkey Cran Monte Cristo Sandwiches

Hey all. Hope your week is coming along. Have you ever had breakfast for dinner? My husband used to make a sport of this... requesting pancakes and waffles for dinner on a regular basis. He works nights now so that's not really an issue anymore. But if you are craving a dinner/breakfast - try this!! This heated savory/sweet sandwich is AWESOME. The crunchy bread with the spices remind you of breakfast, and then you are hit with the creamy cheese and the semi tart/semi sweet cranberries.... a party of flavors. 

Just incase I am not being convincing enough... this sandwich is a great way to use up leftover thanksgiving turkey or in my case Easter turkey, and it is a lighter dinner choice too - which is perfect for spring. I saw this on pintrest and tracked it down to its original, a Paula Deen recipe. She makes awesome food. Click here to see her recipe. This is not an exception even with the changes I made to fit my family. If the promise of a amazing sandwich doesn't thrill you.... how about a 10 minute dinner from fridge to table meal? Not exaggerating... ten minutes tops.   

Makes 2 Sandwiches - Easily doubled or Halved

Ingredients

1 Tbs butter, unsalted, organic if you have it

4 pieces of bread (thicker works better) 

1 egg

1/4 cup milk (I used 2% - use whatever you have)

1 dash of nutmeg

1 dash of cinnamon

1 dash of salt

1 dash of black pepper

4 oz of creamy Havarti cheese thinly sliced or shredded

1/2 cup of fresh baby spinach (about 20 pieces)

4 Tb cranberry sauce ( 2 per sandwich)

6 oz of turkey from the deli or leftover from Turkey Dinner (ie... Thanksgiving or Easter)

Warning... This was the messiest thing I have made in the kitchen in a long time. I had scrambled egg everywhere LOL. I was like how on earth you do coat these very full sandwiches... I had cheese falling out, cranberries falling out, and turkey falling.... So I wish you the luck. It is worth the extra effort. I promise. 

Mix the milk, spices and egg together in a flat dish. 

Heat the butter in a large skillet.

While the butter is melting put some cranberry sauce on each side of the bread for the first sandwich.

Then put the cheese on both sides of the sandwich. 

Then put the meat on one side of the sandwich and the spinach on the other side. 

Carefully shut the sandwich and dip it into the egg mixture. 

Coat both sides with the egg mixture. 

Then put it in the pan and cook over medium for 3-4 minutes. 

Repeat with the second sandwich. Flip the sandwiches when they become golden and the cheese is melted. Don't be too concerned if stuff falls out... stuff it back in :) 

Serve with fresh fruit or veg! Perfect warm weather Brunch, Lunch or Dinner.

There easy. Messy. Simple. Fun. Tasty. Perfect for weekend brunch or dinner. I know my hubby has this weird thing about cranberries so I will definitely make this again just avoiding cranberries for him. Yes absolutely. It was so delicious. Too bad the sandwich thing kinda prevents eating seconds ;) See perfect for spring and getting back into shape. There are no seconds.... This could be a problem! Hahaha. 

Enjoy

From my kitchen to yours

Related Recipes:

Grilled Cheese Corned Beef Ciabatta Sandwich

Cucumber Cream Turkey Wraps 

Berry Bread Pudding: what to do with leftover cranberry sauce

I hope you had a great Thanksgiving. My family enjoyed good food, all the traditional favorites, football of course, played a board game, and skyped with family. Afterwards the amount of leftovers was staggering. Thankfully, on Thanksgiving, the 'leftover' stigma takes a holiday, possibly because everyone's too busy rejoicing over the five-day turkey sandwich extravaganza that's about to ensue

Speaking of leftovers, I had so much cranberry sauce that this beautiful new bread pudding recipe was born. It's was a delicious solution. It's special enough for guests and special occasions, Holiday breakfasts or brunch or a weekend with the family. 

This new recipe was actually my first bread pudding experience. It was a hit! The combination of cranberry tartness, sweet cinnamon sugar, rich egg-y bread, and crisp apple and pear was incredibly impressive. No one will even consider the word leftover, while savoring this red festive dessert.

 the original recipe, it was adapted from 2007 issue of Rachael Ray's magazine Everyday. 

Ingredients:
1 loaf of cinnamon raisin loaf bread, sliced (approx 1 lb)
5 eggs
1 cup milk
1/2 cup half and half
1/2 cup buttermilk
3 Tbs melted unsalted butter (melting them separately is easiest)
1 Tbs unsalted cold butter, cubed
1 cup leftover or fresh cranberry sauce
4 Tbs  + 1/2 cup sugar, divided
1/4  tsp + 1/2 Tbs cinnamon, divided
2 Tbs lemon juice
1 large apple, washed/peeled/diced
1 pear, washed/peeled/diced 
powered sugar (optional)
1/2 cup nuts, chopped (your favorite.... I used almonds)

Prep:

1. Combine the pear, apple, 3 Tbs sugar, the lemon juice, 1/4 tsp cinnamon, and 1 Tbs melted butter to a medium sized bowl. Set aside.

2. In a large bowl whisk together the eggs, half & half, milk, buttermilk, and 1/2 cup sugar. Set aside. 

3. Prep a large 11"x17" baking dish by spreading 1 Tbs melted butter to prevent sticking. You can use nonstick spray here to make it a bit more figure friendly.

4. Melt the 3rd Tbs of butter. Spread butter and cranberry sauce on each slice of bread. Stack the bread into 2 stacks so they don't fall over on ya.

5. Cut the 2 stacks of bread diagonally into triangles. 

6. Spread out and stagger the first stack of the bread in the buttered baking dish. It will overlap that's fine just don't stack it in. 

7. Next top the bread with the apple pear mixture.  

8. Cover the fruit with the remaining triangles of 2nd stack of buttered cranberry bread.

9. Pour in the dairy/egg  mixture. Wrap the baking dish with plastic wrap and still in the fridge for at least an hr to let the flavors blend for up to 2 days

    Baking:

1. Preheat the oven to 350 degrees. While the oven preheats let the pudding come to room temperature outside of the fridge.

2. Chop your nuts if not chopped. To create the topping for the pudding: in a bowl combine the nuts, with 1 Tbs sugar and 1/2 Tbs cinnamon. Sprinkle this over the bread pudding.

3. Top with the 1 Tbs cold cubed unsalted butter

4. Bake for 1 hour - will be golden and delicious and your entire house will smell like cinnamon :)

5. Let it rest for approx 10 minutes. The longer you let it rest the firmer it will be.

Fruit filled cranberry sauce

Here is an easy cranberry sauce recipe to use during the holidays for Thanksgiving and/or Christmas if you do a turkey to celebrate. Some years I have done a turkey for both thanksgiving and Christmas. Its easy, fun, and well that means I don't have to put all the pressure on "THE" Thanksgiving dinner. If I want to try a new turkey method or turkey recipe, I can, and my hubby knows that there is more turkey just around the corner. 

One year I did a duck for Christmas and wow it didn't turn out well. It was a huge crash and burn. It took HOURS to get the smoke out of my kitchen, and about a week for it the smell of the duck fat leave the house. So after that embarrassing confession... lets just go back to the cranberries. Juicy, red, round, tart fruit. I promise even if you don't follow the recipe you won't end up with a huge mess of fat and grease everywhere like I did with my holiday duck experiment. I make the sauce the day before Thanksgiving or Christmas to save room on the stove for something else, the day of. After the big Turkey meal this semi tart, semi sweet, beautifully red sauce will keep in an airtight container for up to 2 weeks. Bring on the leftover turkey sandwiches (wink, wink).  

Recipe was adapted from a Rachael Ray cooking magazine November 2007. The original recipe is here, but I think my variation with the apple & orange juice is better.  Either way cranberry sauce is super easy to make and very portable if you have to travel for the holidays. 

Ingredients:

 1 cup white sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger (finely chopped fresh ginger would be lovely in this 1-2 tsp)

2 tsp grated orange peel

1/4 tsp salt

1/8 tsp ground cloves

One 12 oz bag of fresh cranberries

1 finely chopped and peeled apple

Juice of half an orange 

Directions:

1. Combine everything in a sauce pan except cranberries with 1 cup water (med heat)

2. Stir until sugar is dissolved

3. Add cranberries and bring to a boil

4. Reduce heat and simmer about 8 minutes

That's it. Super easy. You got this. Stay away from the canned stuff. It might be cheaper but has little taste compared to homemade. 

Keep enjoying the holidays!

From my kitchen to yours

Turkey Stew - Thanksgiving Style

a picture my son colored for me

Even though it is December 1st today and no longer November, my month of yummy soup recipes, here is another yummy soup/stew recipe. Its great for using up some leftover turkey or even leftover shredded cooked chicken. I have bought a turkey breast (they do sell them year around) just to make this recipe. Its that good. Trust me. 

If you haven't ever had a rutabaga this recipe is a great first try! Its richer than a potato, but white like a potato (if you have picky kiddos - shhh they won't be able to tell the difference), are a great source of fiber, good source of minerals and surprise vitamin C! So if you need some soup because you (among many are sick) be sure not to skip the funny purple white vegetable. 

Ingredients: (think fall veggies)

• 1 brown russet potato - scrub skin well - roughly chopped
• 1 large carrot - scrub skin - roughly chopped
• 1 rutabaga - peeled with a pairing knife - roughly chopped
• 3 ribs of celery - roughly chopped
• 1/2 onion - finely chopped 
• 1 yam or sweet potato - peeled and rough chop
• water/flour mixture for thickening: in a separate cup or bowl combine 2 Tbs all purpose flour and 1/4 cup water 
• 4 cups of chicken or turkey stock homemade or store bought
• 1 cup of turkey or chicken per person ( I used 3 cups/ 9 oz)
• 1/2 tsp salt
• 1 tsp old bay seasoning
• 1/2 tsp garlic powder
• 1 bay leaf
• 1/2 tsp dried ground sage

Cooking Hint: See the picture to the right? It is a freezer bag where I put the ends and tops of the veggies I cut up for soup. When I am done with all the chopping I just put the air out of the bag and it goes into the freezer. Not only does this save time when I need veggies to make homemade stock/broth but it saves money. 
Don't throw out veggies that you can use later.  

Directions for the Thanksgiving Style - Turkey Stew

1. Saute the veggies in 2 tsp olive oil for 4-5 minutes in a large pot

2. Add the spices, chicken or turkey broth, and 1/2 cup of water

3. Bring to a boil then drop the heat to medium heat for 15-20 minutes

4. Add another 1/2 cup of water and the shredded turkey

5. Continue heating through approx 5 minutes on medium low - stir occasionally

6. To the pot add the water/flour mixture and stir occasionally until it starts to thicken and heats through. I let this go longer (like 10 minutes) on low since I was waiting for these yummy biscuits (Parm Basil Biscuits) to come out of the oven. But as soon as it thickens taste for seasonings and its ready. My turkey broth was well seasoned so I didn't need to add salt or pepper. 

Serve hot with some biscuits, crackers, or crusty bread 

Enjoy! 

From my Az kitchen to yours

Veggie Soup: leftover cut cup Thanksgiving veggies

Thanksgiving pic from my son! 

Hello. Hope you had a good Thanksgiving. 

One of the snacks I had out for the Thanksgiving Day football games was a veggie platter. My son ate all the grape tomatoes, my hubby ate a small handful of baby carrots (but tried to avoid it) , and I gladly snacked on broccoli and cauliflower florets with some yummy dip. I will share the dip recipe later. This is what I did with the leftovers.... not a bad way to eat up fall leftovers. 

Here is a great recipe to use up leftover veggies. Cut up veggies have a very short shelf life so this is great versatile recipe during cold soup months using up what you already have in your fridge. 

Ingredients:

1. Any leftover cut up veggies you have in your fridge.
2. Olive oil
3. 2 Tbs Milk or half & half
4. Salt
5. Pepper
6. 2/3 cup pumpkin puree
7. 1/2 onion chopped
8. 1 cup chicken stock or turkey stock/broth
9.  Any other cooked veggies in your fridge like veggies reserved from cooking turkey stock/broth

Directions:

1. Roast any leftover cut up veggies (carrots, cauliflower, broccoli  zucchini, ect) with olive oil, salt, and pepper for approx 30 minutes at 350 degrees. Aim for 1/2 Tbs olive oil per handful of veggies, and 1/8 tsp salt and pepper per handful of veggies. You just want everything coated. The salt will draw the extra water out and intensify the flavors. You want this! 

2. In a food processor puree the chopped onion, pumpkin puree, broth/stock, and any other cooked veggies. This is what I had leftover in my fridge: a couple baby carrots, one large carrot cut into three silvers, couple florets of cauliflower and couple florets of brocoli. 

3. Add the roasted veggies into the food processor. Puree until smooth. 

4. Add 2 T milk or half and half, 2/3 cup water, and the veggie puree to a saucepan. Heat through on low (approx 5 minutes). Add more water or milk as needed to create the consistency you like with your soup. 

5. Serve hot with crackers or rolls 

Serves 4 (2/3 cup portions)

Enjoy healthy yummy comforting homemade soup!
From my kitchen to yours :) 

Homemade Turkey/Chicken Broth

As we are all enjoying turkey leftovers, and other fall flavors, I am regressing back into my cold weather November soup mode. Soup, that food that is so comforting, warm, inviting, throat soothing, that it fills your kitchen full with good smells.  

This broth is useful in many ways. First, it can be the base for any broth based soups, second this liquid can be added to rice to give it more flavor than plain ol' water, third it replaces chicken broth in recipes to save you money, and last it uses the turkey bones from the turkey that may or may not still be in your fridge. You bought the turkey you should use all of it. 

This is a super easy recipe and it freezes well. This also may be used to make chicken broth/stock by subsituting chicken bones for turkey ones. 

Ingredients:
1 onion quartered
1 handful of fresh parsley (keep this whole)
1 huge handful of fresh rosemary (keep this whole)
2 large carrots chopped into large pieces 
3 stalks of celery chopped into large pieces including leaves
1/8 cup pepper
1/8 cup salt (yeah not joking about this - trust me)
Your entire turkey carcass (all the turkey bones)


Put all the ingredients in the largest pot you have. Then fill almost to the top (about an inch to spare) with cold water.  Stir with a large spoon... bring to a boil and then lower the heat to low. Put a lid on it and simmer for 3 hours.

Let it cool on the stove (took about 1/2 hr). Drain the liquid broth off and put the broth in the fridge. The fat will separate over night.  

(optional) Go through the chunks of non liquid stuff. Yes it looks gross I know. Keep going. There usually a good handful of dark meat to be found. Pick out any meat you can find, keep the meat, throw away the bones.  Keep the softened cooked veggies for a flavorful, vegetable pureed soup. Click here  for a great veggie soup recipe.

The next morning just skim the surface with a spoon to get the fat off. 

Divide into portions for easy use in the next couple days. Freeze any amount you aren't going to use over the next week

Slow simmer creating tons of flavor

Keep enjoying those fall flavors!

From my Az kitchen to yours