Tuesday, November 30, 2010

Turkey Nachos

1lb        Ground Turkey
1/8 cup olive oil 
1 tsp     salt
1/4 tsp  Garlic salt 
1/2        tsp ground cumin
1 can     of diced tomatoes
1/2 tsp   black pepper
1            onion chopped (save half for topping)
2           cups of shredded cheese
1  15 oz. bag of tortilla chips

add olive oil to 10 inch skillet on medium heat add Turkey to skillet . Brown turkey meat , add all the following ingredients salt, garlic salt, 1/2 onion,can tomatoes,cumin,pepper  and simmer 20 min.
arrange tortilla chips on a plate top with cooked turkey add cheese and onion serve warm. 
try to put the cheese on when the meat is hot so it can melt on the top

Saturday, November 27, 2010

Make ahead 4 Bean Salad

1 can   Cut Green Beans
1 can   Kidney Beans
1 can   Garbanzo beans
1 can   Wax  Beans
1 sm. jar or can of Sliced Mushrooms 
1 red onion sliced 
1 bottle of your favorite Italian Salad Dressing

Mix all ingredients in a large bowl with snap on lid , like Tupperware or Rubbermaid place in refrigerator after two to three days it is ready for serving.
This salad should be made 2-3 days before you need it . 
I like 3 days myself.

Friday, November 26, 2010

Easy Cheesy Chili Enchiladas

1 pkg. 10-15 corn tortillas
1 19 oz can of chili 
1/2 cup water
1 tbls flour
1 small onion chopped (or large if u like onion) 
4 c. shredded cheese (my uncle always used american) or you can use any cheddar you like
1/4 c oil

(this is my uncles recipe) RIP
Preheat oven to 325 degrees, place chili in small sauce pan on medium heat stirring until hot. 
Mix the flour and water in a small  bowl  stirring vigorously to keep flour from lumping and pour into chili and stir . Simmer till hot and bubbly
Heat oil in small pan dip each tortilla turning once to soften place on draining  rack or paper towels to drain.
After all tortillas have been dipped, secure a small amount of cheese and onions
 for  topping about 1/4 c. of each, place tortilla in medium baking pan add a generous amount
of cheese and onion  and roll up continue with remaining tortillas, cover the rolled tortillas 
with heated chili and the remaining cheese and onions . cover pan with foil or lid and bake for 25 min. until heated through. 
and serve warm with Beans (recipe to follow)

Thursday, November 25, 2010

My Easy but delish Chicken tortilla soup

1 4-5 lb. whole chicken
2 cloves of garlic
1 8 oz can of tomatoes , green chilies and onions
or you can use canned tomatoes Mexican style
2 tsp salt
1 bunch of Cilantro (chop half)
2 chicken bullion cubes
1 bag tortilla chips
1 pkg. sliced provolone cheese
4 limes

Cover Chicken with water in pot , Bring Chicken to a boil in pot add salt and garlic and simmer for about 2 hours
remove the Chicken from pot and de-bone
then add the de-boned chicken back to the pot and add bullion , garlic , tomatoes,half the chopped up Cilantro and salt to taste continue simmering for about 20 minutes
pour into bowls and garnish with cilantro , chips and provolone cheese ( I use the whole slice in each bowl)
cut the limes in wedges and serve with each bowl add as much as you like to your soup.Crunch up tortilla chips and sprinkle on top of soup bowl

You can also use your left over turkey , just use 16 oz Chicken broth

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