Taco Huevos

Happy New Year!
I've decided to start the new year out right, and also do more "simple" posts.
This one involves leftovers... but, they are common leftovers that I think many of you will have on hand quite often.  It was pretty easy to make with the leftovers from last night's nachos.

This little idea is yummier than taco omelettes and certainly prettier than taco scrambled eggs.

Here's what you need for a big breakfast for two, or 4 small breakfasts
Ingredients

4 eggs
1 Tbsp butter (optional)
4 corn tortillas, about 6" round
1 cup taco meat, shredded pork or chicken
1/2 - 3/4 cup salsa (not too chunky)
1/2 cup shredded cheddar cheese
Sour Cream
Sliced olives
Pickled sliced jalapeno slices
Green onions or cilantro

First, heat up the taco meat in the microwave while you are doing the other steps.  You want this nice and hot when you're ready for it.

Beat the eggs well, add a little salt and pepper, if desired.
In a nonstick skillet over medium heat, melt some butter and add the eggs.  Stir constantly to get a fine texture and avoid big lumps of egg.  Turn off the heat when they are almost done, about 2-3 minutes.  They will continue to cook while you do the rest.

In another skillet over medium heat, add about 1-2 Tbsp of salsa

Add 1-2 corn tortilla's and cook 1-2 minutes a side to soften and add the salsa flavor.  Flip over.  Move tortillas to a plate with a spatula, repeat for the rest of the tortillas. 

Layer the hot taco meat on top of the tortillas.  Add the scrambled eggs.  Add cheese.  If needed, microwave the plate to melt the cheese (30-40 seconds).  Add the jalapenos, olives, extra salsa and sour cream.  Sprinkle with green onions, or cilantro.  Serve at once. 


Like "Mexican-esque" Breakfasts?  I do too...
Breakfast Migas
California Eggs Benedict
What's in the Fridge Frittata
Huevos Rancheros, Mexican Eggs and Tortillas

Turkey Tetrazzini

I'm sure that many of you are looking at leftover turkey.
What to do, what to do?
Well today is very cold and a touch of snow on the ground so something comforting is in order. Yum, this one fits the bill!

I've always been intrigued by Turkey Tetrazzini, though I can't wait I've ever had it before today! I was flipping through old magazines, trying to get rid of some things and this one from Cooking Light came up.  I simplified some things and was able to make this for lunch today in under 20-25 minutes.

Serves 4-5
Ingredients

8oz medium pasta, like farfalle
3 Tbsp butter
3 Tbsp flour
1/2 onion, chopped
1 cup whole milk
1 cup turkey, or chicken, broth
4 Tbsp light cream cheese (about 1/3 a package)
1/2 cup parmesan, grated
2 cups cooked turkey meat, chopped
1 cup peas, frozen
2 Tbsp green onions, sliced
1-2 Tbsp parsley, chopped

In a large pot, bring some salted water to boil.  Add noodles and cook until almost al dente.  Add the frozen peas, Cook until noodles are done.

Meanwhile,
In another larger sauce pan, melt some butters and saute the onions for 3-4 minutes until they start to soften.  Add the flour and stir to combine, cooking another 2 minutes.  Slowly added the broth, stirring constantly.  Add the cream cheese, grated parmesan and the milk.  Add the chopped turkey.  Salt and pepper to taste.  It should be flavorful at this time, adding more salt and pepper to ensure the sauce is to your liking now.

Add the hot, drained noodles and peas.  Add the green onions and parsley and stir to combine.




 

Monterey Bake- Cheesy Rice with Chilies

In college, I only lived in the dorm for one year, but I was warned about the cafeteria by my older sister and her friends.  The food was awful and they only recommended one dish, Monterey Bake.
I was suspicious...
It looked like... well... a casserole!
We didn't grow up eating anything that remotely resembled a casserole, or even a "hot dish".  It just wasn't in my Mom's repertoire.  I like that about her.
But, this... this dish was special.  In fact, I can single handedly blame this dish for my freshman 10 weight gain. I don't recommend that you eat this every day, OK?
To my family, this is the ultimate comfort food.  It's also very budget friendly.

I love that this recipe is best with LEFTOVER rice.  Cook up a big batch one night, and the next night, use the leftovers for this recipe. I like that.

Makes an 9x13 pan
Ingredients

8 cups leftover rice
1 cup sour cream
4 oz pkg cream cheese
1 packet ranch mix (or you can use my recipe for homemade)
1 cup milk
1 7oz. canned green chillies, diced, mild
1/4 - 1/2 cup pickled jalapenos. OR 1-2 Tbsp fresh jalapeno, seeded and minced
1-2 cups shredded pepper jack cheese, or cheddar, or a combination of both
1/2 cup green onions, chopped
1/2 tsp chili powder
salt and pepper 

Topping:
Bread crumbs (omit if doing gluten free)
Parmesan cheese 

Preheat oven to 350.

Mix all ingredients (except the topping items) in a large bowl.
Add into a greased 9x13 pan.  Bake at 350 for about 1 hour until getting crispy and brown around the edges.

What should I do with leftover TURKEY?

Here's some ideas for all that leftover turkey. 
You know the obvious stuff, like turkey sandwiches and turkey noodle soup... Right?
But what if you want something more exciting?  What if you have a bunch of leftover turkey?  Most, if not all of these recipes contain chicken, but would work great for cooked turkey too! Most are pretty quick and easy too.

My favorite way to use the leftover turkey and turkey broth by a landslide
Chicken Tortilla Soup



A family favorite, and it's fantastic with turkey!
Malayasian Curry with 10 Boy Condiments



A zippy version of regular enchiladas
 Buffalo Chicken Enchiladas



Feeling kind of stuffed, maybe a salad would be in order
California Chicken Salad with Avocado & Grapefruit



Get out of the crockpot, and try this one!
Chicken White Bean Chili




Kind of a basic thing to do, but a great way to get rid of the leftovers bits and pieces. Chicken Pot Pie Soup