Leftover Turkey Enchiladas

Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to ...... Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13x9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

Happy Thanksgiving From Our House To Yours!

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

Make a Smilebox slideshow

Thanksgiving In Boise

Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so "all out". I just thought it would be nice to have it here to "introduce" the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says "Keep Refrigerated", so I guess I can not sample it. You know, The Queens Taster?) Enjoy - we will!

Wine Opener:

Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy


Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri's Old Fashioned Pie Shop and Bakery - Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Brussdels Sprouts For Thanksgiving

So, what do you do with Brussels Sprouts? Boil 'em. Steam 'em. There's gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half - see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt - Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that "cabbage" taste, bitterness or smell. The black leaves can be removed - they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment - you always have to have liquid refreshment - we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!

Game Day Draws Near

Ahhh! Yes! The day draws near. In about 24 1/2 hours, the University of Idaho Vandals will play to their past reputation and go down in defeat!!! BSU Rules! And the game is being played in the Bronco Nation. Snow is predicted to be on the ground, along with the Vandal ball carriers and quarterback. The temperature will be in the upper 30's and wind chill in the lower to mid 20's. The Big Chill is on it's way!!

According to the Associated Press, the sports director from the University of Idaho, could not handle all the pressure. Look at this!

Spear refuses to board Boise St. plane

Associated Press




MOSCOW, Idaho -- The Boise State vs. Idaho rivalry has taken to some not-so-friendly skies.

Idaho athletic director Rob Spear says he declined to board a Horizon Air flight after learning the airplane was painted in Boise State's blue and orange colors.
Spear was traveling to Boise on Saturday for fundraising events. He requested another flight and then drove about 90 miles north to fly from the Spokane, Wash., airport to Boise.

Boise State and Horizon Air unveiled the plane, which sports the team logo on its tail, as an ode to the Broncos earlier this month.

Spear says he'll board the plane after Horizon Air paints an airplane for the Vandals, whose football team will try to beat the No. 6 Broncos this Saturday for the first time since 1998.

Oh well. And there you have the latest news on the rivalry!

Go Broncos!

Braised Lamb Shanks

I'm always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I'll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn't drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
1 T Harissa
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary, harissa and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Here is a Recipe Link to a printable coy of the recipe. Cheers!

Braised Lamb Shanks

I'm always looking for a good recipe for Lamb Shanks. I have at least one, that suffices, but this one looks good. Think I'll try it. Enjoy these lamb shanks!

Braised Lamb Shanks

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favorites. The Lamb Shank is cooked very slowly in a good red wine (I emphasize good, never cook with wine you wouldn't drink), which tenderizes the meat until, when it is cooked, the meat will quite literally fall from the bone.

Adapted From: British Food About Dot Com (Some of the spelling and terminology had to be changed)
Prep Time: 0 hour, 20 minutes
Cook Time: 3 hours, 0 minute
Serves: 6

Ingredients:
6 Lamb Shanks
2 T Olive Oil
16fl oz /500ml/ good Red Wine
1 Onion, peeled and roughly chopped
1 Garlic Bulb, cut in half cross-wise
2 sprigs fresh Rosemary
1 T Greek Oregano
3 pints /1.5 litre Beef Stock
2oz /55g ice cold Butter
Salt and ground Black Pepper

Preparation:
Preheat the oven to 160°C/320 °F/Gas 2.

1). Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
2). In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, oregano, rosemary and finally the lamb shanks.
3). Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.
4). Once cooked, remove the shanks and keep to one side or the cooking pot. Place the casserole on the burner and bring to a boil, boil for 5 minutes. When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

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So there you have it. Give these a try. Serve with Roasted Fingerling Potatoes. Cheers!

What To Do?

I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to "snack on". And knowing that Pico de Gallo can actually be several things - an Appetizer, Side Dish or an adjunct to a Main Dish - I made a large bowl of it. We make our own recipe. Here it is:

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Pico de Gallo

Comments: Pico de Gallo can be used as an Appetizer, Side Dish or Main Dish additive. It is a versatile component. A condiment.
Degree of Difficulty: Easy
Servings: 12

Ingredients:
6 lg Roma Tomatoes, cut into chunks
1 bunch Cilantro, chopped
1 lg White Onion, diced
1 lg Avocado, diced
6 cloves Garlic, minced
2 Jalapeno peppers, seeds removed and diced
1 T Mexican Oregano, dried
2 t Cinnamon
3 Limes juiced

Directions:

1). Dice the tomatoes and place in a large bowl. Dice the onion and add to bowl. Chop the cilantro, dice the jalapeno and mince the garlic and add to the bowl. Add the diced avocado. Mix to combine.
2). Add the spices and salt. Squeeze the limes and add the juice to the bowl. Mix until combines. Taste and adjust as necessary.
3). Place the mixture into the refrigerator for at least one hour before serving to marry the flavors. Serve cold with blue corn chips.

Cooking Times:
Preparation Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

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So there you have it, and a repeat for our Citrus Marmalade recipe. Enjoy! Cheers!