BBQ Smoked Turkey Enchiladas

I dance, I dance, I dance! Around the Mexican hat! I dance, I dance, I dance and that's the end of that. Ole! Actually, I am not really dancing. I probably will not be up for dancing for quite some time. Spending a couple hours in the kitchen on my up day, Sunday, sort of did me in on the activity level. But, I'm glad I conquered it because I am now officially back to work. So, it was nice to be able to come home, relax, and pop my lovely leftover Sven enchiladas into the oven this evening. Not much to have to accomplish, but a little side of Cilantro Lime Slaw, turning on the oven, placing Sven enchiladas into said oven, waiting in my armchair propped up with my heating pad and pillows, and removing the enchiladas from the oven. Really, not too bad. Look at these little beauts!

Yes, Sven came to another use this evening in my BBQ Smoked Turkey Enchiladas. They were wicked easy to assemble and wicked tasty to enjoy. If you do not have smoked turkey, any kind of smoked meat will do just fine.

BBQ Smoked Turkey Enchiladas

4 cups chopped smoked turkey
8 oz. 1/3 less fat cream cheese, softened
2 cups shredded 2% cheddar cheese, divided
1/8 teaspoon garlic powder
18 small corn tortillas
1 teaspoon olive oil
1 red onion, thinly sliced
1 20 oz. can mild enchilada sauce (I used Old El Paso because it is gluten-free)
1 cup BBQ sauce
1/4 cup chopped fresh cilantro

Preheat your oven to 375 degrees. Spray a 9' x 13' inch baking dish with non-stick cooking spray. Set aside. In a large mixing bowl, beat together the turkey, cream cheese, 1 cup cheddar cheese, and garlic powder together. Set aside. Heat a large stock pot over medium heat. Add the olive oil to the pot. Add the onion and cook, stirring occasionally for 5-6 minutes or until the onion begins to caramelize and turn light brown. Add the enchilada sauce and BBQ sauce. Stir until combine and remove from heat. Spread 1/2 cup of the sauce in the bottom of your baking dish. Set aside. Place your tortillas on a large plate. Cover with a damp paper towel. Microwave for 1-2 minutes or until the tortillas are pliable enough to handle. Fill the one tortilla at a time with 2-3 tablespoons of the turkey mixture. Roll and place seam side down into the baking dish. Repeat with each tortilla. Pour the remaining sauce over the enchiladas. Bake at 375 degrees for 30 minutes. Then, remove from the oven and sprinkle the remaining 1 cup of the cheese. Bake another 10-15 minutes or until the cheese begins to bubble and melt in the middle. Remove from the oven and sprinkle the cilantro over the enchiladas.

                  

Lean & Mean Smoked Turkey Chili

Sven sure makes a lean, mean batch of chili...not to mention Sven also has a "little helper" to add to the dish. Smoked Sven made for a delicious smoky, meaty deliciousness. Sven's helper added the secret touch.

Let's just say that Sven's "little helper" is yet another secret ingredient to add to my chili making arsenal. It is something that I like to sneak into any smoked meat recipe. I just never thought about using it in chili until today. You don't have to use it if you choose, but you might want to consider it before you knock it down. It just adds a little, hmm, how do you say it? Maybe like that terrible McDonald's sculpture commercial, my chili has a certain "Je Ne sais quoi" to it. Do I have your attention? Are you guessing before you read down? Well then, I'll just cut to the chase, since I know I have you on the edge of your chili making seats now. The secret ingredient is- BOURBON. Yes, good ol' Kentucky bourbon. Not enough to get you drunk, unless you take a few pulls after you add it to the chili. Just enough to make one say, "Hmm. What is that lovely depth of flavor?" Pretty crafty eh?

Lean & Mean Smoked Turkey Chili

1 onion, finely chopped
2 cloves minced garlic
1 green bell pepper, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
3 tablespoons bourbon
4 cups chopped smoked turkey (or left-over Thanksgiving turkey)
1 28 oz. can tomato sauce
1 14.5 oz. can diced chili ready tomatoes
1 14.5 oz. can kidney beans, drained & rinsed
1 14.5 oz. can chili beans, in chili gravy (do not drain)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1/8 teaspoon garam masala

Heat a large soup pot over medium heat. Add the onions and garlic, stirring occasionally until the onions become translucent (about 3-4 minutes). Add the bell pepper, celery, and carrots. Cook an additional 3-4 minutes or until the vegetables begin to soften. Add the bourbon, stirring to break up any brown bits that have formed at the bottom of the pan. Cook for one minute or until the bourbon begins to slightly evaporate. Add the turkey and the remaining ingredients and stir until incorporated. Bring the chili up to a boil, then lower the heat to a simmer. Simmer, stirring occasionally for 30 minutes.


                  

Tis the Week of Left-Over Turkey

I was so thankful my mother and husband put together a Thanksgiving meal. While I was giving directions from my arm chair propped up with a heating pad and pillows, my mom and the Bear put together the brine the evening before. We prepared the brine with about 10 cups water, 1/2 cup kosher salt, 1/2 cup sugar, one roughly chopped onion, and a small bag of cheesecloth tied and filled with sage, 2 bay leaves, 1 tablespoon pepper corns, and 1 tablespoon dried thyme. Because we did not have a vessel large enough to hold the turkey and liquid, we used one of our large coolers and ice to keep the turkey soaking and fabulous for 24 hours. Then bright and early Thursday morning, the Bear started the smoker. We removed the turkey from the briny bath and rubbed him down with a mixture of olive oil, 1/4 cup paprika, 1 teaspoon onion powder, salt and pepper, tied up the wings and legs, and placed him on the smoker for 6 hours. When the temperature began to stall, we removed the turkey from the smoker, placed him in a large roasting pan and finished him in the oven until our meat thermometer read the safe temp of 165 degrees. I was dozing in and out of my hydrocodone induced world and was disappointed we did not get a picture. The bird, I named him Sven, was a true smoked beauty. Now, what are we going to do with Sven's leftovers?

While I am not really a huge fan of leftover roasted turkey, I feel that there is a ton you can do with a smoked bird. Roasted turkey just tastes a little too gamy for my taste buds when it is not fresh from the oven. Smoked turkey though, well let me see you can make awesome salads, sandwiches, eat it cold, eat it hot with a ton of BBQ sauce, make many flavorful soups, risotto, and enchiladas. I plan on making the previous three said items this week. Unfortunately, I do not have a grocery list for you all this week. But, I do have a menu post of a variety of leftover recipes for your copious amounts of leftover Sven. Even if your Sven was not smoked, he should taste pretty darn good in these recipes. Yes, Sven will live on throughout the week!

Sunday 11/25          Lean and Mean Smoked Turkey Chili with veggie sticks and dip

Monday 11/26         Leftover chili

Tuesday 11/27        BBQ Smoked Turkey Enchiladas with Cilantro Lime Slaw

Wednesday 11/28   Leftover enchiladas

Thursday 11/29       Smoked Turkey & Mushroom Risotto with Winter Salad

Friday 11/30 or       Spiced Citrus Glazed Salmon with French Potato Salad
Saturday 12/1

I hope you all have a fabulous week! My goal is to not push things to hard, but enjoy being back on my feet again:)

                  

Coming Around & GF Clam Chowder

Hello to you all! I am so happy to say I am finally beginning to feel back to myself after my surgery last week. To update you all, not to freak anyone out, my husband and I have been seeing a fertility specialist since September of this year. After three years of trying for a little bundle of joy, we were getting pretty frustrated and knew that something was not right. Low and behold, we discovered that my left fallopian tube was blocked. So, Tuesday of last week, the doctor went in and was going to either see if it could be repaired or if it needed to go. Like a clogged pipe, this tube was causing scare tissue and other harmful fluids to back up into my body that were making it very difficult to carry a baby. The doctor ended up clipping the tube, as it was beyond repair. Besides some bloating and pain from the recovery, I am actually feeling much better. My husband and I both feel that this was a positive step in the right direction. 

Before I was discharged from my usual household duties, I was like a squirrel harvesting and storing nuts in the kitchen. I think my parents were shocked at the amount of food I had prepared and stored in the fridge. I had made a plethora of cookies, snacks, and soups knowing that the Bear might get hungry. Being that cooking is very therapeutic to me, this also helped me burn off my nervous energy. One soup in particular that I am excited to share is my Clam Chowder.

  

Creamy and hearty, this soup is perfect for a chilly day. Loaded with bacon, sauteed veggies, potatoes, and clams my Clam Chowder will satisfy. To save yourself time and an additional ingredient, make sure you buy clams that are canned in their own clam juices. That way, you will not need to drain the clams or purchase a bottle of clam juice. I used Bumble Bee canned clams, which happened to be on sale. If you are looking for a meal that is quick and aims to please over the holiday season, I hope you consider making this soup!

Gluten Free Clam Chowder

4 slices center cut bacon, chopped

1 yellow or white onion, finely chopped

2 ribs celery, finely chopped

1/4 cup white wine

1 bay leaf

2 cans clams, make sure they are clams canned in their clam juices

2 russet potatoes, chopped into 1/2 inche pieces

1 cup low sodium chicken broth

1/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper

4 cups 2% milk

1/2 cup heavy cream

3 tablespoons corn starch

Chopped chives and crackers for garnish

Heat a large soup pot over medium-low heat. Add the bacon and cook for 3-4 minutes or until the bacon begins to crisp. Add the onion and celery. Cook, stirring to break up any brown bits on the bottom of the pot, until the veggies begin to soften (about 4-5 minutes). Add the wine, bay leaf, and clams to the bacon and veggies, stirring to break up any brown bits on the bottom of the pan. Meanwhile, while the veggies are softening, place the potatoes and chicken broth in a large microwavable bowl. Microwave on high for 5 minutes to cook the potatoes. After the first five minutes, prick one of the potatoes with a fork. If the potato breaks apart or sort of crumbles. If not, microwave for another 5 minutes or until the potatoes are soft. Add the potatoes and broth to the bacon and veggie mixture. Add the thyme and cayenne pepper. In another large dish, whisk together the milk, cream, and corn starch until the mixture is smooth are there are no lumps. Add the milk mixture to the pot. Stir constantly until the soup begins to thicken. Garnish with crackers and chopped chives.

                     

Chicken Bacon Ranch Pizza

What a fantastic weekend it has been. This weekend was exactly what we needed to take our minds off things. My dad and his wife, Brenda, came to spend some time with us since we will not be back for Thanksgiving this year. Friday night we just hung out and caught up on family happenings. They were both pretty excited because Brenda finally convinced my dad finally to get iPhones. He did have a smart phone device pre-iPhone; however, never really utilized it beyond work e-mail and just another communication device. I think the iPhone will be more user friendly for him as he figures out Seri's powers. Brenda pretty well has hers figured out, so I'm sure between Seri and Brenda my dad will get a grasp on his new technology:)

Saturday we went to Lawrence for the KU versus Iowa State game. I've never seen so much red and gold in the Lawrence! It almost felt like we were back in Ames. We walked Massachusetts street and did a little sight seeing and shopping. Then, we headed over to the designated Cyclone tailgating lot and got the party started with our fellow Cyclone fans.

 

The Cyclones won and are now eligible for a bowl game this year. By the end of the game, Cyclone fans out numbered the sorry, sad Jayhawk fans:) The team gave many thanks by joining near the Cyclone seating waving, cheering, and celebrating the big win. Coach Paul Rhoads even stepped in front of the stands, turned his ball cap backwards, and threw a big kiss in the air. Truly and eventful night. I love my Cyclones!

Now on to the pizza we enjoyed Friday night. If you are looking for a use for leftover chicken or want a quick and easy kid friendly meal, this pizza will do the trick. The picture below is the crust I used for the Bear, my dad, and Brenda. My crust is not pictured; however, I did find a good gluten-free crust by Udi's and had my own personal pizza. I used a pre-made pizza crust and slathered on a thick and creamy layer of ranch as the sauce. Then, I topped it with leftover shredded rotisserie chicken I froze from earlier in the week, shredded cheddar cheese, tomatoes, and bacon. Super easy and super tasty.

Chicken Bacon Ranch Pizza

1 pre-made pizza crust

8 oz. 1/3 less fat cream cheese

1/2 cup light or fat-free sour cream

1 package gluten-free ranch dressing mix

1 cup shredded rotisserie chicken

1 cup shredded 2% cheddar cheese

1/2 cup tomatoes, chopped

4 pieces cooked and crumbled center cut bacon

Preheat your oven to 450 degrees. In a small mixing bowl, beat together the cream cheese, sour cream, and ranch dressing until smooth and combined. Spread the ranch over your pizza crust. Then top the ranch layer with the chicken and cheese. Bake in the oven for 10 minutes or until the cheese begins to melt. Remove from the oven and then top the rest of the pizza with the tomatoes and bacon. You can sprinkle a little chopped flat leaf parsley for extra color if you choose. Slice and serve.

Easy Taco Salad

I have to say, I am really glad we had this meal tonight. It has been one of those days where I barely made it to work in time. I had meetings all morning, some teaching to do, and students to test. Then, I barely made it home in time to meet with the lender who is refinancing our home. It has just been one of those days. I don't know about you, but I am ready for some kind of break. Fortunately, I had to take the day off for my pre-operation appointment. Tuesday is the big day. In some ways it has been good to be so busy at work because it allows for little time to think about the big day. Emotionally, however, everything is starting to wear on me. I just keep saying to myself, "This to shall pass. What doesn't kill you will make you stronger. God would not give you anything you could not handle."

Business forces me to really prioritize my time and organize my life. Hence, a lot of the preparation I do for the upkeep of this little blog is over the weekend. I chopped the lettuce, veggies, and cooked the meat on Sunday. That way all I would have to do is make the dressing and re-heat the meat for this evening. If you do not have the advantage of prepping ahead of time, this meal can be prepared in 30-40 minutes. Either way, it is a quick, easy, and tasty weeknight meal.

Easy Taco Salad with Cilantro Lime Dressing

For the Cilantro Lime Dressing:

1 package gluten-free ranch dressing mix
1 cup buttermilk
1/2 cup sour cream
2 tablespoon chopped fresh cilantro
Zest of one lime

For the salad:

1 yellow or white onion, chopped
1 lb. lean ground beef (I used 93% lean)
1 can diced tomatoes with chilies (such as Rotel), drained
1 can black beans, drained & rinsed
1 package of your favorite taco seasoning (I Penzy's)
1 bag chopped romaine lettuce
1 cup cherry or grape tomatoes, chopped
Tortilla chips

For the dressing: Mix all ingredients together in a blender. Pour into a resealable container and set aside.

For the salad: Heat a non-stick skillet over medium heat. Spray with non-stick cooking spray and add the onions. Cook for 3-4 minutes or until the onions begin to soften. Add the ground beef. Cook, stirring occasionally to crumble the beef until the beef is browned. Add the drained tomatoes and black beans. Cook for 2-3 minutes or until the mixture begins to heat through. Add the taco seasoning and stir until the meat mixture is evenly coated in the seasoning. Remove from heat and set aside. Serve the meat over the romaine lettuce. Top with tomatoes, tortilla chips, and cilantro lime dressing.

Spiced Pumpkin Soup

I am so excited to share this soup recipe with you! I'm not sure when or who started the "meatless Mondays" movement, but it has been a fun way to add more vegetarian meals to our weekly menu. This recipe is not only vegetarian, but one that you could use as a starter for your Thanksgiving feast next week. Unlike my labor intensive Pumpkin Soup recipe I posted early in the year, I chose to take a few shortcuts by using canned pureed pumpkin. Which is also on sale at many groceries stores this week. I still have not one, but three pumpkins this year for decoration, but will most likely shy away from any major culinary projects involving my decor:)

Inspired by Gourmet magazine, I revamped an old recipe from there 2002 collection. I lightened the soup up by using a can of light unsweetened coconut milk and took out any added sugars. To make the recipe totally vegetarian if not vegan, I used extra virgin coconut oil in place of butter. The result, I creamy, silky comforting soup.

Spiced Pumpkin Soup
inspired by Gourmet magazine

1 tablespoon extra virgin coconut oil
1 yellow or white onion, finely chopped
1/4 cup carrot, chopped
1 rib celery, chopped
1 clove garlic, minced
2 cups vegetable broth
1 bay leaf
2 cans pureed pumpkin
1 can light unsweetened coconut milk
1/4 teaspoon curry powder
1/4 teaspoon ground sage
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground all spice
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg

Heat a large soup pot over medium low heat. Melt the coconut oil. Add the onions and cook for 3-4 minutes or until soft. Add the carrots, celery, and garlic. Cook another 3-4 minutes or until the carrots begin to soften. Add the remaining ingredients. Simmer on low to medium low heat for 20-25 minutes. Remove the bay leaf. If you have an immersion blender, you can puree the soup right away while it is hot. If you are using a blender or food process, let the soup cool for 15-20 minutes before blending or processing. Blend or process the soup until it is smooth. Reheat before serving.