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Posts tagged ‘Cayenne Pepper’

Cheesy Turkey Enchiladas

I know something is a hit when I have the three men at the table plotting ways to have more and fighting with one another as to if they should split it or just have a whole or maybe nothing at all. This went on for about 5 minutes. Inner food fighting is the surest sign that the food was a hit. Of course when I looked at all three of them (my brother, roommate and boyfriend) they were all practically laying on top of the table shoveling the food into their mouths.

These are relatively easy and give you the option to add or take out ingredients.For example I would have loved to add beans but someone didn’t like them so I skipped it. Also you can taste as you go so you can make it as spicy or sweet as you like.




  • 1 lb. Ground Turkey
  • 1 Chopped Red Pepper
  • 4 Cloves of Garlic Chopped
  • 1 Tbsp. Garlic Powder
  • 1 tsp. Cumin
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Chili Powder
  • 1tsp. Paprika
  • 1 tsp. Cocoa Powder
  • 1 tsp. Oregano
  • Salt & Pepper to Taste
  • 1 Can of Corn
  • 1 Bag of Cheddar cheese
  • ½ of a container of salsa
  • 1 large glass baking dish or throw away aluminum tray
  • 1 package of flour tortillas

*All the dry spices are a guestimate in terms of measurements – so taste as you go and add more of something as you see fit.

*PREPARE THE RICE FIRST – the timing will be perfect for when the meat is done.

*The onions should be done the same time as you are making the meat. They don’t have to be constantly stirred so don’t feel like this is overwhelming to have three burners going at once. If anything open a window because it will get hot.

Sprinkle a medium sized sauté pan with some olive oil to prevent sticking and put the flame on a high heat. Once the pan is hot, add the chopped peppers and fresh garlic. Sauté for 5-7 minutes then remove from the pan and set aside. Using the same pan add the ground turkey and lower to medium heat. Using a wooden spoon, break up the meat. Keep breaking it up and stirring until the meat is no longer pink. Once the meat is done, use a strainer to strain the meat from the pan. This removes the excess water created by cooking the meat. Put the “dried” meat back in the pan and add all the dried ingredients and corn. Combine well (keeping the temp at medium to medium low heat) and taste as you go. Once the meat is at your desired taste, turn the heat off.

Pickled Red Onion

  • 1 Red Onion – chopped
  • ½ tsp. Red Wine Vinegar
  • 1 packet Splenda or Equal

Using a small sauté pan, heat up a little olive oil – enough to lightly spread across the pan, once the pan is hot add the onions. Stir on and off so they don’t burn and once they become “see-through” add the red wine vinegar as well as the sweetener and stir well. Continue to stir until they become caramelized – a darker shade but not burnt!

Pre-heat your oven to 350 degrees.

Arrange the meat and rice in your flour tortilla and sprinkle with the onions and a little cheddar cheese.

Roll the tortilla tightly closed and place seam side down on either your glass baking dish or aluminum tray. Arrange all your other tortillas the same way. Once the tortillas are all rolled spread a light layer of salsa on top of each one and heavily cover them with cheddar cheese.

Place in the oven for 15 minutes or until heated through and cheese is melted.

Makes 8 small Tortillas


Cojita Corn on the Cob

*Cojita cheese is what I like to call a Mexican Riccota Salata and can be found at your local supermarket – just remember to ask if you can’t find it because trust me it’s there). P.S. that whole asking if you can’t find something I learned from my mother and a very young age 😉 and I suggest you listen to her.

Get ready for the easiest, blow your mind pumped up best corn on the cob you have EVER had.

This corn on the cob is coated in Grated Cojita cheese and sprinkled with a little cayenne to give it an extra kick in the OMG amazing level. I first had this corn at Tabla in NYC (which now unfortunately is closed) and they also feature variations of this at Baby Blues BBQ and Pinches Tacos – two of my favorite places. I made this corn when I had a huge BBQ feast on President’s day. It’s great to serve when you are feeding a group and creates a fun variation on the somewhat boring corn on the cob.

I’m telling you, this is a MUST make.


  • 5 Ears of Corn – split in half ( you can actually break it in half with your hands and its easier than a knife for some reason)
  • A round of Cojita  – grated
  • Cayenne Pepper – a sprinkle on each corn when finished (A lot goes a long way)
  • 2-3 tablespoons of Light Mayo

First and foremost – DON’T BE AFRAID OF MAYO!!!

Some people see the word MAYO and run from recipes. It’s actually kind of sad because it’s a great tool in cooking.

Put all 10 pieces of corn in a stock pot and cover with water. Place on the stove on high and covered. When it starts to boil put the timer on for ten minutes. When the timer rings strain the corn and set aside to let cool enough for you to handle.

Brush the corn all over with a light layer of mayo and then turn the corn in a bowl of the grated cojita cheese. Set aside in your serving dish. Do this until no more corn is left than sprinkle all of the corns with cayenne pepper.

Serve and watch how everyone’s eyes bulge out of their heads with their first bite!

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