Meal of the Month
Spicy Turkey Enchiladas with Pumpkin Seeds
Try this out! You will be glad you did!
Ingredients
INGREDIENTS
Nonstick spray, as needed
2 tablespoons extra-virgin olive oil
1 bunch green onions, thinly sliced
2 cloves garlic, minced
1 jalapeño, seeded and minced
3 cups shredded leftover turkey (or chicken)
2 cups shredded Monterey jack cheese
One 28-ounce can red enchilada sauce
12 small corn tortillas
6 radishes, thinly sliced
½ cup pepitas (roasted and salted pumpkin seeds)
⅓ cup fresh cilantro leaves
Directions
1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the green onions, garlic and jalapeño and sauté until tender and fragrant, about 4 minutes. Transfer to a medium bowl and then stir in the turkey and one-third of the cheese.
3. Pour half of the enchilada sauce into the casserole dish. In the same skillet you used for sautéing, lightly warm 2 or 3 tortillas at a time, about 1 minute per batch.
4. Fill each tortilla with a heaping ¼ cup of the turkey filling and then wrap tightly into a log and place in the casserole dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining sauce over the enchiladas and top with an even layer of the remaining shredded cheese. Bake until the sauce is bubbly and the cheese is melted, 25 to 30 minutes.
6. Serve immediately, garnished with radish slices, pepitas and cilantro.
Appetizer of the Month
Ham ‘n’ Cheese Biscuit Stacks
Ingredients
Ingredients:
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count each)
- 1/4 cup stone-ground mustard
- assembly:
- 1/2 cup butter, softened
- 1/4 cup chopped green onions
- 1/2 cup stone-ground mustard
- 1/4 cup mayonnaise
- 1/4 cup honey
- 10 thick slices deli ham, quartered
- 10 slices Swiss cheese, quartered
- 2-1/2 cups shredded romaine
- 20 pitted ripe olives, drained and patted dry
- 20 pimiento-stuffed olives, drained and patted dry
- 40 frilled toothpicks
Directions
- Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks.
- Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers.
- Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.
Drink of the Month
Peppery Ginger Apple Cider
If you are a fan of ginger and spice and everything awesome this is the cider recipe for you!
Here is what you need:
- 8 oz apple cider
- 4 oz of Knob Creek Bourbon
- 3 oz Domaine de Canton ginger liqueur
- lemon juice to taste
- 4 Luxardo cherries
- freshly cracked black pepper
How to make it!
Bring cider and bourbon to a simmer in a small saucepan. Stir in ginger liqueur and add lemon juice to taste. Divide cherries between 2 heatproof glasses or mugs and pour in the cider combination. Sprinkle it with pepper and serve immediately.