Tuesdays At The Table - Turkey Enchilada Casserole

I hope everyone had a great holiday weekend, and scored some super Black Friday deals!!

Here is my favorite recipe for leftover turkey (or chicken).  It's an easy casserole with a yummy Mexican twist.  :-)

Turkey Enchilada Casserole1 1/2 to 2 cups of cooked turkey, diced
1 package flour tortillas
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained
2 cups Monterey Jack cheese
3 tablespoons (approximately) vegetable oil

Mix diced turkey and about 3/4 (12 oz) of the salsa verde in a bowl and set aside.

Heat tortillas in the oil, one at a time for about 10 seconds. Drain on paper towels.

In casserole dish, place a layer of tortillas. Top with ½ of turkey mixture and ½ of black beans. Place another layer of tortillas topped with turkey mixture and beans. Top with tortillas. Place the last 4 oz of salsa verde on top of tortillas. Top casserole with cheese.

Bake at 350 for about 30 minutes. Serve with sour cream and guacamole (optional).

What's cooking in your kitchen?

A Christmas song a day comes back on December 1st!  If you have any suggestions, let me know!

Christmas Card... Take Two

Here's the Shutterfly version of my Christmas card. I loooove it! {Dear Shutterfly, My feelings are still a little hurt that you severed a multi-year relationship. And at the holidays of all times... :-)}

It's not too late to get on my Christmas card list!! You know you want to see what kind of cuteness is printed on the inside.  Heeheehee!

5x7 Folded Card

View the entire collection of cards.

 

Tuesdays At The Table - Cranberry Sauce and Cranberry Sorbet

Happy Thanksgiving, everyone!  I hope you have a day filled with family, friends...and food! 

Because I'm not a fan of "traditional" cranberry sauce (aka cranberry jello in the shape of a can!), I like to make the fresh stuff.  The next day, I warm up the cranberry sauce and "repurpose" it as a sorbet. 

Cranberry Sauce

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick (or a 1/2 teaspoon of ground cinnamon)
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick (or ground cinnamon), allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.



Cranberry Sorbet

Remaining cranberry sauce
2 cups of water
1 cup orange juice
1 cup sugar
1 tsp vanilla

In a medium pot, combine your left over cranberry sauce (this recipe presumes you have about half left) and the remaining ingredients.  Allow to warm thoroughly.  Using a hand blender (or a traditional blender), blend until smooth.  Sieve to remove all solids and pour into an airtight container.  Freeze for about two hours (until it starts to solidify), the remove and beat on high for 2-3 minutes.  Return to freezer and allow to set before serving.

What's cooking in your kitchen this Thanksgiving?

Christmas Card List

I'm biting the bullet and realizing that for the first time in four years, Shutterfly isn't going to help subsidize my holiday cards. (Bummer!!!)  Thank goodness an awesome friend passing along a coupon code she wasn't going to use!  You're the best, Jess!
 
It's time to start my mailing list!  Want to be on it?!  You know you do!




Make sure you hit "submit"! :-)

A "Conversation" With My Herd...

I spent my Saturday night doing a transport for Furever Dachshund Rescue.  My older two are used to this...but it's the first transport run I've done (outside of a few owner surrenders) since the babies have joined the family.

To say that I got accosted when I walked in the door is an understatement. Our conversation went a little like this:

Beckett: Mom!  Where have you been? Do you know what time it is?!
Me: Yes, I do.  It's quarter past one in the morning.  Now go back to sleep!
Paisley: Momma, why do you smell like...um...dogs?
Me: That's because I had to help two doggies meet their furever families.
Brady: Did you bring them home, momma?  Can I meet them?!  PLAY?!?!?!
Me: No.  They traveled all day and I handed them over to their new people.
Paisley: Were they cute?  They smell cute.
Me: Yes, Pais.  They were cute!  In fact, one of them was named Paisley!  But she was a Pomeranian that hitched a ride on our transport.  She looked nothing like you.
Beckett/Brady: Mom, we smell a boy too!
Me: That would be Rosco.  You know his foster mom, Auntie Elaina in PA.  He got a new parents and a new fur brother tonight.
Paisley: Momma, next time can I go for the ride too?  I promise not to let any other family keep me.

Meadow: SHHHH!!!! I'Z SLEEPING!

A Jumbled Mess...

I could pretend that I had a cohesive, well thought out post ready for you.  But you all know me... and that I'm more "whatever pops into my mind" than that.  :-)  I save eloquent for the other blog!

So, sit tight!  I'm hauling out the bullet points!

• Thank you, thank you, thank you for all the comments and support after my post last week about my grandma!  I love you all so much for not skipping one of the harder posts I've had to write.  Grandma is now settled into a very nice nursing home.  Alzheimers/dementia is a nasty bi-atch and while it was a difficult decision to make, it was the one best for her safety and overall health.
• I'm gearing up for a craft fair during Thanksgiving weekend.  Wish me luck!  Anyone interested in a coupon code for my Etsy shop?!
• I'm making Meadow and Paisley tu-tus for round two of our Christmas card photos.  Stay tuned...I have money on them being hysterical.
• For the first time in years, I'm not excited about Thanksgiving.  Someone find my holiday spirit - STAT!
• Breaking Dawn Part II comes out Friday (as if you've been living under a rock!) and I'm so excited that some of my favorite ladies and I are going to see it opening night.  We need a girls night!

So...what's going on with you?!

Tuesdays At The Table - Orange Ginger Carrots

I don't know how it happened...but Thanksgiving is sneaking up on us (or at least me).  I'm starting to think about what kind of sides I'll be making on the big day.  Call me a pain - but I want to do something different, but don't want to rock the boat (aka tradition) too much.   I think these little babies ought to do it!

Orange Ginger Carrots
1 (1-lb.) package baby carrots, thoroughly washed

1 teaspoon grated orange rind

1/4 cup fresh orange juice

2 teaspoons butter

2 teaspoons honey

1  to 3 tsp. freshly grated ginger (or 1 tsp. ground ginger)

1/4 teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

What's cooking in your kitchen?

1/8 teaspoon pepper
What's cooking in your kitchen?