Turkey Tortilla Soup

This recipe is a perfect way to use your turkey leftovers and a exciting alternative to boring, old chicken noodle soup.

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 (4 ounce) can chopped green chiles, drained
1 teaspoon chili powder
1 tablespoon ground cumin
1 garlic clove, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
6 cups water
6 chicken flavored bouillon cubes
1 (10 ounce) can tomatoes with green chilies (Ro*Tel)
2 cups cooked turkey breast, cut into bite-size pieces
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1 1/3 cups shredded Monterey jack cheese
Tortilla chips

DIRECTIONS
Bake at 350° for about 30 minutes, or until hot and bubbly. Let it set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.

Tex-Mex Turkey Chili

After you stuff yourself on Thanksgiving you can whip together this guilt-free turkey chili the next day with only 187 calories per serving!

INGREDIENTS
1 cp chopped onions
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water

DIRECTIONS
Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute.

Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.

Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Makes 6 - 1 cup servings.

Pumkin Apple Pie

I got this slightly altered recipe off a Libby's pumpkin can years ago and was hooked on the sweet twist of apple butter. I didn't even know what apple butter was at that time but eventually located it near the jams & preserves.


INGREDIENTS:

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Whipped cream, for garnish

DIRECTIONS:
Preheat Oven to 425º
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into unbaked pie shell. Cover crust edges with foil to keep from burning. Bake for about 40 minutes or until set. This pie is best served slightly warm with whipped cream or ice cream sprinkly with candied pecans.

Curry Pumkin Soup

I never thought much about it but after pouring over pumpkin recipes for this month's Chit-Chat I realized... I really like pumpkins! Pumpkin cheesecake, soup, muffins, empanadas, and of course pies.

Ingredients:
• 1/3 cp chopped onion
• 1 tsp minced garlic
• 1 tsp curry powder
• 1 bay leaf
• 2 tbsp butter
• 1 cp pureed pumpkin or 1/2 can of pumpkin
• 1/4 tsp nutmeg
• 1/8 tsp sugar
• 2 cps chicken broth
• 1 1/2 cps milk
• 1 tbsp cornstarch
• 2 tbsp heavy cream



DIRECTIONS:
In large pan cook chopped onion, garlic, and curry in the butter for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of milk and cook over low heat for a few minutes. In another bowl, stir together the remaining milk and the cornstarch until dissolved and add to the pan. Cook until slight bubbly and mixture is thickened. Let simmer an additional 3 minutes on low heat.

Serve with cream swirled on top and sprinkled with chives.

Strawberry Lemonade

Cool off with my refreshing strawberry lemonade. Yummy!

INGREDIENTS:
2 cps water
1 cp sugar
1 tbls grated lemon peel
1 cp fresh lemon juice
1 pt fresh strawberries, hulled and halved
2 cps cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish

DIRECTIONS:
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Summer Ceviche

This is an exciting alternative to regular salsa and guacamole!

INGREDIENTS:

• 1 lb halibut fillet, sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
• 5-6 limes or lime juice to cover fish
• 1 cup diced fresh tomato
• 1 sweet green pepper, chopped
• 4 tbls fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• 1 or 2 jalapeno peppers, chopped
• 2 tbls white vinegar
• 1 med. onion, finely chopped
• 1 dash Tabasco sauce
• Lettuce leaf
• Avocado

DIRECTIONS:
Dice the fish. Place fish in bowl with lime juice. Marinate in refrigerator overnight to cook the fish. Stir often. Pour off most of the lime juice. Add remaining ingredients except lettuce and avocado a few hours before serving and refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. Garnish with sliced avocados.

Chipotle BBQ Sauce

A lil' sweet and spicy sauce for your favorite Papi on Father's Day! Slather this on top of Chicken or Ribs (Before or after grilling however you do it! I don't even want to touch that subject) for a great twist on a traditional BBQ sauce.

INGREDIENTS
1 7-oz. can chipotle in adobo
1 cup boiling water
1 onion, chopped
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup water
1 12-oz. can tomato paste
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon soy sauce
1 1/2 teaspoons cumin
1 1/2 teaspoons thyme
1 1/2 teaspoons dry mustard
1 teaspoon Tobasco sauce

DIRECTIONS
Melt butter in a saucepan and add onion, garlic, cumin and thyme. Sauté until the onion is soft and translucent. Add finely chop chipotle chilies and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.