Southwestern Yeah!

If you know me, you know I love anything Mexican/southwestern. These recipes are easy and so tasty and really hit the spot when you're hankering for some flavor and spice. 


Easy Fajitas
Spice blend 3 tablespoons cornstarch 2 tablespoons chili powder 1 tablespoon kosher salt 1 tablespoon paprika (for more kick, use hot paprika) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon sugar/splenda 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper
Marinade 2 tablespoons oil juice from one lime 2 tablespoons spice blend
2 pounds of New York strip steak (skirt steak or sirloin work well too)
2-3 colored peppers of your choice
1 medium onion
1 tablespoon oil

Corn tortillas or flour if you're not GF
Mozzarella cheese 

Mix together all ingredients for the spice blend in a bowl. Combine marinade ingredients in a freezer bag, seal and shake to combine. Add the steak and refrigerate for one hour or even over night if you want. Slice the peppers and onions and combine in a foil or casserole pan with a teaspoon of the spice blend and 1 tablespoon of oil. Push the veggies to one side of the pan, add your steaks next to the veggies and bake in your oven at 350o for 25 minutes depending on the thickness of your steak. Please note: your steak will not be crusty on the outside if you were to grill it in a pan or on a bbq, it will be soft and medium on the inside. I do this so my little one can chew it easily, but if you'd rather grill your steak then cook your veggies spread evenly in the pan for the same amount of time. 

Remove steak from pan and let sit for a short minute. Then slice the steak on the diagonal. Assemble your fajitas on warm tortillas or in a lettuce cup. Add a squeeze of lemon if you wish. 

If you have left over seasoning mix, just pop it into the freezer until the next time you make southwestern flavors. Works well with tacos and enchiladas.  




This next recipe is really tasty. Whether you put a sweet filling in the empanadas or a savory one, you'll love these flavors. For a sweet filling simply add preserves or pie filling. You can also mix nutella and coconut flakes and serve with whipped creme. I've listed a favorite sweet filling and a yummy beef filling below.

Empanada Dough (gluten free) original recipe below
1 large egg
3 1/2 T ice water
1/2 tsp vanilla
1/2 C white or brown rice flour
1/4 C cornstarch (potato starch will work too)
1/4 C tapioca flour, plus a little more for rolling the dough 
3/4 tsp xanthan gum
1 T granulated sugar/splenda
1/8 sea salt
1 T shortening 
oil for frying (you will fry these empanadas at 350o so they wont burst or bubble

If you're making a sweet filling add
1/2 tsp ground cinnamon
1/4 tsp cocoa powder

Line the baking sheet with paper towels and place a wire rack on top and set it aside. In a small bowl, whisk egg, water and vanilla together. In a medium size bowl, whisk flour, zantham gum, sugar, salt and if using cinnamon. 

Add shortening to flour mixture and using a pastry cutter or fork, cut the shortening into the flour until little pea sized crumbs. 

Add egg, and combine with a wooden spoon or spatula, forming a ball. Then switch to your hands, making sure there is no dry flour left. If the dough seems dry add a tiny bit of water. If it seems to wet, add cornstarch. Knead the dough till its smooth. 

Transfer dough to a dusted surface and divide it into 4ths. Store the pieces in a zipper storage bag or wrap in plastic while waiting to roll. 

Dust rolling pin with tapioca flour and roll in 1/8 inch circles. You can use a biscuit cutter or a glass rim. Roll each circle even thinner and then fill with desired filling. 

Traditional recipe (None Gluten Free)

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock

Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Beefy Empanada Filling
2 tablespoons olive oil

1 pound ground beef
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas. Seal the edges with some egg mixed with water.

Fry the empanadas until golden brown, 6 to 7 minutes.

Sweet Strawberry Cream Cheese
6 oz cream cheese, at room temperature
1 tablespoons coconut milk
3/4 cup powdered sugar
1 cup shredded sweetened coconut
1/2 cup strawberry jam

1 large egg, at room temperature 3 1/2 Tablespoons iced water 1/2 teaspoon pure vanilla extract 1/2 cup white or brown rice flour 1/4 cup cornstarch (or potato starch) 1/4 cup tapioca flour, plus more for rolling 3/4 teaspoon xanthan gum (or guar gum, if corn intolerant) 1 Tablespoon granulated sugar (or 1/4 teaspoon stevia powder) 1/16 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon cocoa powder, for golden color (optional) 1 Tablespoon shortening 2 quarts oil, for ...

Read more at glutenfreerecipebox.com/mini-fried-gluten-free-pies/ © Carla's Gluten Free Recipe Box

Pork Carnitas Nachos  
3lb boneless pork butt or shoulder blade roast  
1-2 tablespoons seasoning mix from above fajitas mix 
1/2 cup chicken broth 

Bag of tortilla chips
black beans
sour cream
avocado mixed with 1 tablespoon sour cream + 1 tablespoon Herdez green salsa
tomato, diced 
cheese sauce
           1 cup Monterey jack cheese 
           1/4 cup sharp cheddar cheese 
           1 small can of green chilies
           1 tsp corn starch
           1 cup broth
           1/2 tsp taco seasoning

Season your pork with seasoning mix, place in your crock pot with your chicken broth and cook on high for about 4 hours, shred and place back in warm crock pot. 

Grate cheeses, mix with cornstarch. Heat broth in a small pot, add cheese and stir well until melted. Add green chilies.

Preheat oven to 400o Arrange your chips on a heat proof plate, top with carnitas, beans, cheese sauce. Place in oven and heat through, about 5 minutes. 
Once removed, add tomato, avocado and sour cream.

Bring On The Leftovers

One of my favorite days of the whole year is Thanksgiving morning.  I can't explain it.  There's just something very special and satisfying for me about waking up early to put the menu I've spent days planning in to motion. I haven't had to many years making a homemade Thanksgiving dinner for a family and to be honest I've never prepared it in the truly traditional way. I've fried my turkey, I've roasted just a breast, I have made a turducken and I've purchased a boneless turkey breast that was stuffed with herbs, cranberries and sage infused dark meat in the middle. I have been very lucky to grow up in a home that takes very special care with the preparation of the turkey. My Mom and Dad have always been very smart about what to do with the leftovers and to make sure that non of the turkey goes to waste. This year I made turkey and brie wrapped in puff pastry along with sage stuffing, green beans almondine, gingered carrots and a mixed fruit salad of pomegranate seeds, mango, peach, apple and raspberries. I've got a lot to work with. With such an abundance of food, you've got to think out of the box, but still hold on to those traditional all time favorite left over recipes. I hope you can find some here.

Terrific Turkey Salad (perfect with chicken too)

Ingredients 

Dressing

1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Salad
2 cups skinless white turkey cubes
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

1/4 cup dried craisins

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. Slice celery, chopped pecans, halved grapes, craisins and turkey in mixing bowl. Fold gently to combine and add dressing. 

Turkey Tetrazini  serves 6-8

                       
2 1/2 teaspoons salt
12 ounces spaghetti
6 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
3 1/2 cups chicken stock

3/4 cup heavy cream
2 teaspoons minced fresh rosemary
1 Tablespoon freshly chopped thyme
1/4 teaspoon freshly grated nutmeg
freshly ground black pepper, to taste
3 1/2 cups 1/2-inch diced roast turkey
10 ounces frozen peas
1/2 cup dried breadcrumbs or panko
1/2 cup  Parmesan cheese

 Cook your spaghetti noodles with 2 tsp. of salt until al dente or take off 1-2 minutes of the suggested cook time. You can also use any shape of noodle you want. This time I had spaghetti noodles, but I would traditionally use wide egg noodles and large shells. Strain your pasta in a colander and place your noodles in to your buttered crock pot or in to a buttered casserole dish. 

In a separate skillet over medium heat. Melt your butter and whisk in your flour until the mixture bubbles up. Don't let it burn. Add your stock and cream and mix together with the roux and add your spices. Let it simmer for a minute or two and then add your cubed turkey and thawed peas.  Pour mixture over your noodles. If you pour this mixture in to your crock pot, don't add the panko crumbs.

Mix your panko bread crumbs with 1 tsp. olive oil or melted butter and your parmesan cheese. and sprinkle over the top of your mixture. Bake in the oven covered with tinfoil at 350 for 10 minutes and then an additional 10 minutes uncovered to brown the top. It's ready when bubbles for on the edges.

If you have left over carrots from your Thanksgiving meal add those as well. I have also sauteed mushrooms, added fresh spinach leaves and cut up a roasted red pepper as well. The possibilities are endless. 

2 Recipes

Sweet Potato with maple & pecans

& Mashed Potato Cakes with Leeks & cream

This is a great recipe to do with your children, they love to mold and shape the cakes up. My little one likes to shape the potato cakes with cookie cutters. I make him stand back while I'm frying them, but he loves to oooh and ahh and feel as if he's created something special. 

 

 We usually have left over mashed potatoes and sweet potato pie. We think that even if we make extra that it will just barely be enough on the big day. I usually end up with 2-4 cups extra mashed potatoes and 2 cups of souffle or sweet potato pie, which is perfect for these potato cakes.


Sweet Potato     makes 8-10 small cakes
1 1/2 c. mashed sweet potato
1/2 tsp. cinnamon sugar
1/4 tsp. salt
1 egg
1tsp. flour
2 T. canola oil +1 small pat of butter for frying
Topping: 1 T. maple syrup and toasted pecan and powdered sugar
Mix all your ingredients together and form into 1 1/2 inch round patties. Heat your canola oil and butter in your non stick skillet over medium. Fry your cakes until they are golden.

Mashed Potato

3 c. prepared mashed potatoes                                    

1 leek cut and washed                                               

( sauté leeks in 1 T. butter +1 tsp. water)

1 garlic clove minced

1 T. parsley fresh or 1/2 tsp. dried parsley

2/3 c. flour, for dredging

1 1/2 tsp. sea salt + black pepper to taste

3 T. canola oil + 1 pat of butter for frying

1/2 c. sour cream

1 T. milk

1 small bunch of chives chopped

Cut and slice leeks and rinse in water until all the dirt is gone. Sauté leeks in butter and water until tender, add minced garlic at the end, but do not burn it. Add mashed potatoes in a large bowl and combine leeks and garlic, salt and pepper,  and fresh parsley. Mix until just combined, you don't want to over work the potato or it will become sticky or gluey. Form the cakes in to 1 1/2 inch rounds and dredge in flour patting off the excess. Heat your remaining oil and butter in the pan and fry the potato cakes until they are golden brown on both sides. 

Combine the sour cream, milk and chives together and serve over top the hot potato cakes.

Turkey ala King serves 4

Such a huge go to. I can't think of one year that I haven't used leftovers to make Turkey ala King. I remember fondly as a child helping my Mom make this recipe. It's no culinary feat, it's not made with exotic or expensive items, but it tastes great. We would put the Christmas tree up and be busy the whole weekend visiting with family and friends and turkey ala king was just how we did it. I don't remember having it any other time in the year, but maybe that's just because it was special at that time and I got to help make it. 

2 c. cubed leftover roasted turkey

1 c. rice 

1/2 c. water

2 c. chicken or turkey broth

1 can cream of mushroom soup

1/2 c. frozen peas

1 heaping spoon of pimentos

1/2 c. carrots (prefer left over tid bits from Thanksgiving)

1 T. parsley minced (you could also use chives)

1 T. lemon juice

1/2 c. milk

salt and pepper to taste

Puff Pastry Sheet cut in to 4 squares

Make your rice with 1/2 c. water and 1 1/2 c. chicken or turkey broth until fork tender. 

In a medium stock pot, combine turkey, soup, milk, remaining stock, parsley, pimentos,  peas and carrots, salt and pepper and cook until it bubbles. If it seems to thick, add some water to thin it out. Place your puff pastry squares on a sprayed baking sheet and bake at 400 until puffed and golden. Once the pastry is done, remove and place on your plate. Pour lemon juice in to turkey mixture. Place your rice on top of pastry and then spoon over the turkey and sauce.

What a Crock Pot!

Yes I said it, Mac & Cheese in the crock pot. Probably not the healthiest thing to eat, but in a pinch it feeds a grown man and child that are grumpy when they are hungry. Add a green salad and you'll be redeemed.

Crock Pot Mac & Cheese Makes 6 servings.
8oz. elbow, bowtie or corkscrew pasta noodles (these noodle types are best for this recipe)
1 13oz. can evaporated milk
1 1/2 cups of milk
3 T. butter
3 Cups shredded cheddar cheese
1 Cup shredded pepper jack cheese

Preparation:

1. Cook macaroni according to package directions for "al dente." Drain.

Before you start, take lite olive oil and rub the inside of your crock pot. For even an easier crock pot no stick solution put a crock pot liner inside.  Add the macaroni, and remaining ingredients. Stir and cover. Cook on low 2-3 hours, checking after 2 hours to make sure macaroni and cheese isn't getting overcooked or sticking to the Crock Pot.      

Tip-If you don't want to cook the pasta noodles beforehand, add the uncooked noodles to the crock pot and put 2 cups of water over the top, sprinkle with some salt and cook for 1 hour on low. Once the noodles are "al dente" toss in your other ingredients. There shouldn't be anymore water left in the crock pot after the cooking of the noodles, but if for some chance there is, remove the excess water. Combine all other ingredients and pour over top and mix. Keep cooking the mixture for 1-2 hours.            

 Slow Cooker Cinnamon Apples

Ingredients

• 4-5 Apples (whatever will fit in your slow cooker)
• 1/2 Cup water
For Each Apple you'll need:
• 2 Tablespoons Dark Brown sugar
• 1 Tablespoon dried cranberries or golden raisins
• 1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smidgen of allspice)
• 1 Tablespoon (or pat) of butter

Instructions

1. Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.
2. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
3. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
4. Pour water into bottom of slow cooker.
5. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.
To bake in the oven : Follow the same recipe, but place in baking dish (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.

 Recipe and images courtesy of  Southern Plate by Christy Jordan

 Fajitas via Crock Pot

     Ingredients:

• 1 1/2 lbs Boneless sirloin steak, cut thin strips (tri tip and London broil works great as well)
• 2 Tbsp Cooking oil
• 2 Tbsp Lemon juice
• 1 garlic clove, minced
• 1 1/2 tsp Ground cumin
• 1 tsp Season salt
• 1/2 tsp Chili powder
• 1/4 tsp crushed red pepper, flakes
• 1 Large Green & Red bell pepper, in strips
• 1 Large Onion,in strips
• 6 to 8 flour tortillas (7 in.)
• Shredded cheddar cheese

What to do:

In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
Cover and cook on high for 2 1/2 to 3 hours or until meat is tender.
Add bell pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas.
Top each with cheese, salsa, sour cream, avocado, lettuce and tomatoes, if desired.
Servings: 6 to 8
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