Turkey Enchilada Casserole

Working on the last of the Thanksgiving leftovers.  This was a great & easy way to use up more of the turkey.  My husband and I both enjoyed it.  Naturally I needed a dollop of sour cream to top it off, while my husband preferred to use tortilla chips as scoopers for the casserole.  As usual, I combed blogs and web sites for different recipes and combined my favorite parts of several.  This is what I came up with:

TURKEY ENCHILADA CASSEROLE

  • 2 cups cooked, diced turkey
  • 1/4 cup chopped green onion
  • 1 small can sliced olives
  • 1 can (29 oz.) red enchilada sauce
  • 6 corn tortillas (about)
  • 2 cups shredded cheese of choice (I chose a Mexican blend)
  • chopped fresh cilantro
  • sour cream (if desired)

Preparation

  1. Combine first 3 ingredients and 1 cup of the enchilada sauce.  I heated it up in a skillet, but I’m not certain that is necessary.
  2. Spray a small casserole dish with cooking spray. Tear some tortillas to cover bottom of casserole dish. Layer cheese, cilantro, turkey mixture, extra sauce (about 1/3 cup) and torn tortillas about two or three times.  Top with cheese.
  3.  Bake at 425° until cheese is melted and casserole is hot in the center, about 20 minutes. Sprinkle with chopped cilantro and dollop with sour cream.

Turkey Chowder

It’s that time of year; what to do with all the leftover Thanksgiving turkey?  I combined a couple of chowder recipes and came up with a rather nice chowder to feed the relatives tonight for their last evening here.  My two-year old gobbled up a bowl already and dinner isn’t for a couple hours yet!

TURKEY CHOWDER

3 oz. pancetta, chopped

1 medium onion, chopped
4 T.  butter
2 to 3 cups diced cooked turkey meat
4 to 5 cups turkey broth or chicken broth (enough to cover turkey & veggies)
2 to 3 cups diced potatoes
1 cup diced carrots
1/2 to 1 cup diced celery
4 T. flour
2 cups half & half
1 tsp. salt
freshly ground pepper to taste

In large saucepan coated with cooking spray, sauté pancetta until crispy, about 8 minutes.  Remove from pan to paper towel.  Add butter to pan and sauté onion until tender. Add diced turkey, potatoes, carrots, celery and broth. Cover saucepan and simmer until vegetables are tender, about 20 minutes.

In small bowl, combine flour with enough half & half to make a smooth paste. Add to remaining half & half. Stir into saucepan with reserved pancetta, salt and pepper. Simmer until slightly thickened.  Enjoy!

***  One note… I wish I had thought to make my turkey broth with the turkey carcass ahead of time so that I could have used it in the soup.  Darn it.  Next time.

Chicken in Pepperoni Sauce

Sorry about the sad, rather unappealing picture of this dish.  I had no time to pretty it up, but the meal is truly delicious.  Please check out the blog where I found the recipe; Ambitious Kitchen.  She did a beautiful job with her food pictures.  I have to admit, I’m a bit of snob about using jarred sauce; I usually make my own.  But in this recipe, after adding sautéed garlic & pepperoni, as well as oregano and fresh basil to the sauce, it tastes wonderful.  The first time I made this dish, I skipped the pasta for a low-carb version.  This time, I happened to have some leftover linguine from another meal, so I slipped it under the chicken and sauce.  My husband raved about this dinner.  It’s easy to make and tastes fabulous.  Here is how I prepared it (Ambitious Kitchen made a lighter version):

Skillet Chicken with Spicy Pepperoni-Tomato Sauce

1 TBS olive oil

3 cloves of garlic, minced

1/2 a bag of sliced pepperoni, coarsely chopped

1 1/2 cups tomato pasta sauce

1/4 teaspoon dried oregano

1/2 teaspoon red pepper flakes (I skipped this)

2 tablespoons fresh basil, chopped

2 TBS olive oil

1 1/2 pounds chicken breast tenders

1/4 teaspoon freshly ground black pepper

1 to 2 cups shredded mozzarella cheese

Directions:

  1. Heat 1 tablespoons olive oil in a saucepan over medium-high heat.  Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add tomato sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Sprinkle chicken with pepper. Add chicken to skillet; cook 5-6 minutes or until lightly browned, turning after 3 minutes and cook until chicken juices run clear. Pour sauce over chicken; sprinkle evenly with cheese. Place lid on skillet until cheese melts, about 3 minutes.

Oatmeal Butterscotch Bars with Brown Sugar Glaze

Oh my, this was much better tasting than it looks.  It’s a lovely, oaty cookie bar with butterscotch chips and chocolate chips.  The original recipe called for a full bag of butterscotch chips, but I only had half a bag, so I substituted with half a bag of chocolate chips and the combination was yum.  It was the perfect, autumnal cookie bar, if you ask me.  I found this recipe on the following blog, Sweet Treats & More.

Oatmeal Butterscotch Bars with Brown Sugar Glaze

1 c flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1 c butter, soft
3/4 c sugar
2 eggs
1 tsp vanilla
3 c oatmeal (uncooked oats)
1 (12 oz) package of Butterscotch Chips (or half butterscotch, half chocolate chips)

Preheat oven to 350.

1. Grease a 9×13 in. pan and set aside.

2. In a small bowl combine flour, soda, salt and cinnamon and set aside.

3. In another large bowl, beat butter then add sugar and beat until fluffy.  Add eggs and vanilla and beat until smooth.

4. Gradually add the flour mixture.  Stir in oatmeal, then butterscotch chips.

5.  Spread batter into the greased pan.  Bake at 350 for 22-25 minutes

***If the edges seem to be browning but is still gooey in the middle, reduce to temp to 325 for last 5-10 minutes.

6. Once cool, frost with brown sugar glaze.

Brown Sugar Glaze
1/4 c butter
1/2 c brown sugar
1/8 c milk
1/2 c sifted powdered sugar

In a saucepan melt butter.  Stir in brown sugar and bring to a boil.  Lower heat to medium and continue to beat for two minutes, stirring constantly.  Add the milk and return to boil (continually stirring).

Remove from heat and let cool to luke-warm temperature.  Gradually stir in powdered sugar and beat until smooth.  Add more powdered sugar if needed.  If it seems too thick you can add a little bit of warm water until you reach the desired consistency.