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Posts tagged ‘Cheddar cheese’

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.

RECIPE:

 

 

  • 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

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Murder Burgers


I should preface this entry with the fact that I have no clue why these burgers are called Murder Burgers. I sometimes find that the hardest part of me coming up with recipes is what to call them. I should talk to whoever came up with the name for these burgers, maybe they could help me.

My mom passed this recipe over to me, like many other recipes, and they have been a hit with everyone for the past year that I’ve made them. It’s a twist on a classic burger night with no BBQ required – just a lot of tin foil. My boyfriend came in when I was finished packing up the burgers and he just couldn’t understand what was in the foil. So this recipe might confuse some as to how this makes cheeseburgers, but trust me they come out great, as weird as the recipes methods seems.

I doubled the recipe for the amount of guests I have and it made 8 PACKED bricks of burgers.

RECIPE:

1 1/4 – 1/1/2 # 97% lean ground beef  (Don’t substitute turkey)

1/2 cup lite mayo

1 package of onion soup mix

1 cup fat free shredded cheese (any flavor you want, I prefer Cheddar)

One package of PARTY SIZE  potato rolls or the Hawaiian Sweet Rolls.  (Smaller dinner rolls)

Preheat oven to 350 to 375.  I did 375.  Put one rack up in the upper section of the oven.  Leave enough room for the “tent” height of the packages.

 

Slice each of the bricks of roll in half but not all the way apart.  You want to spread it open so you can spread or spoon the filling in.

 

Mix the meat, mayo, soup and cheese together.  Spread or spoon evenly into the bricks of rolls.

Put each brick into it’s own separate aluminum foil.  A big piece that you can make a tent out of but close the sides tight.  You want the meat to steam in the foil pack and the rolls to get crispy.  It really works.

Put each aluminum package directly on the upper rack.  DO NOT USE A PAN OR A TRAY. Close the oven door and cook for 40 minutes.

*Optional – You can caramelize some onions and put them on top of the ground meat in the rolls – it adds a little flair. If not, I suggest adding some on the side for people to add themselves.

That’s it.

Don’t open the packs or cut into individual “rolls” till ready to serve.  Bring ketchup.

Serves 3-4 people.

Also is great paired with my Buffalo Cheese Fries: https://thatszogood.wordpress.com/2011/07/20/buffalo-baked-cheese-fries/

Buffalo Baked Cheese Fries


on the table to be licked clean. Anyone with little to no skill in the kitchen can make these with ease and comfort knowing they won’t screw it up. Another great plus about this recipe is that it’s one of those impromptu sides I end up making because it consists of ingredients that I ALWAYS have in my house. So with that in mind add russet potatoes, shredded cheddar cheese, and Franks buffalo sauce to your shopping list.

RECIPE:

  • 3 large Russet Potatoes
  • 4-5 tbsp. Franks Buffalo Sauce (you can always add more or less depending on how saucy you want them to be)
  • Olive oil spray
  • ¼ – ½ Cup Shredded Cheddar Cheese
  • Sprinkling of Garlic Powder, Salt & Pepper, Paprika – ALL TO TASTE

Pre heat the oven to 400 degrees and lightly spray a non-stick baking sheet with your Misto. Wash the potatoes well and wipe dry with a paper towel. Slice the potatoes, the long way, into thirds. Lay the CUT SIDE DOWN and slice (long ways) into about ¼ inch thin strips.  Line the potato strips on the greased pan, you might need two baking sheets, and sprinkle with garlic powder, salt, pepper and paprika.

Place in the oven for 20 – 25 minutes, flipping them half way through.

Once they are cooked, remove them from the oven and put them into a microwave safe serving platter or bowl and toss with the buffalo sauce, sprinkle with the cheese and microwave for 30 seconds so the cheese melts. Serve right away!

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