Or call it a burrito like Kai. Whatever you call it, it's delicious! The boys gobbled them up and asked for more. Even Coby, who doesn't like veggies. This seems to be a repeating occurrence in our house since we've started adding zucchini to just about everything.
2 teaspoons canola oil
1/2 cup thinly sliced yellow onion
1 bell pepper (any color), cut into thin strips
kosher salt
1 small zucchini, cut into sticks
3/4 pound turkey breast cutlets or tenderloins, cut into strips
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 cup chunky salsa
4 (7-8 inch) whole wheat tortillas
1/2 cup shredded Mexican Cheese
1/4 cup chopped fresh cilantro
Over medium high heat heat oil in a large non stick skillet. Add onion, bell pepper and a sprinkle of kosher salt; cook 2 minutes. Add zucchini; cook 1 minute. Add turkey, garlic and chili pepper. Cook for 4 minutes or until turkey is no longer pink and veggies are tender.
Reduce heat to medium-low, stir in salsa. Cook 2 minutes. Spoon mixture onto warmed tortillas, top with cheese and cilantro, if desired. Roll up and enjoy!!
Question: Do I have any readers left? To those of you who still check this site, I apologize to you and thank you for not giving up! I know that 5 months (to the day!) with no posts is a long time, but regular job & family + new baby + part time consulting work = no time for blogging!
OK, on to the real reason we're here: turkey! I love it. I know a lot of you don't, but that's because it is frequently overcooked or not seasoned properly. Alton Brown has a great recipe, which I frequently make just for the leftovers! When I have a small crowd (or big turkey), I normally only serve half the turkey during the holiday and save the rest for a later date:
Fast forward to 2:21 for how to easily do this.
The point is, that weeks after whenever you last cooked turkey, you can still have turkey in an even more delicious form: Pot Pie. This pot pie is very easy and not too time consuming because you don't bother with pastry crust - you just use biscuit dough, which is much simpler to deal with.
Ingredients Filling:
1/2 stick unsalted butter
1 large onion, diced
1 rib celery, diced
1 red bell pepper, diced
1 teaspoon kosher salt
1 clove garlic, minced or pressed
1/4 cup flour
2 1/2 cups low-sodium chicken broth
1 large carrot, chopped
2 potatoes, peeled and chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon finely minced rosemary leaves
1 teaspoon fresh ground black pepper
1 bay leaf
1 cooked turkey breast half, cubed
1 1/2 cups frozen peas
Biscuit Topping:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
3 tablespoons unsalted butter, cut into small pieces and chilled
1/2 cup buttermilk
Directions
Combine dry biscuit ingredients in a food processor. Pulse 3 times to mix. Add the chopped and chilled butter, pulse 5-10 times until the mixture is crumbly. While food processor is running, slowly pour in buttermilk. Turn off the food processor as soon as the last of the buttermilk is in. Briefly knead to ensure all the flour is integrated and form into a large disk. Wrap in plastic and chill in the fridge.
Preheat oven to 425. Melt 1/2 stick butter in a dutch oven or oven-safe skillet over medium-low heat. Sweat the onion, celery, and bell pepper with the kosher salt for 5-7 minutes, or until the celery is crisp-tender (keep the temp low, do not brown). Add the garlic and sweat for another 45 seconds. Evenly sift in the 1/4 cup flour using a wire strainer, stirring constantly. When the flour has evenly coated the aromatics and has just started to loose it's raw white color, add chicken broth, stirring to dissolve all the four. Add the carrots, potatoes, thyme, rosemary, pepper, and bay leaf and simmer on low heat, covered, for 10 minutes, or until the veggies are tender. Add the turkey and peas and simmer just until the peas are thawed and the turkey is warmed through. Season with additional salt and pepper to taste. Remove from heat.
Roll the chilled biscuit dough on a floured surface to a thickness of about 1/2 inch. Cut into biscuits and cover the filling as evenly as possible. Bake for about 20 minutes, or until biscuits are light gold on top.
I'm not normally a fan of turkey skillet recipes, but this recipe defies my expectations! It is by far the best sauteed turkey dish I've ever had. I think it's so tasty because it uses turkey breast cubes (which stay juicy) instead of ground turkey (which is dry, flavorless, and generally nasty!).
Ingredients
6 oz turkey breast tenderloin, cut into 1-inch cubes
⅛ tsp salt
1 tsp olive oil
¼ C. chopped onion
2 cloves, garlic minced
¹⁄3 C. uncooked rice ¼ tsp black pepper
1 C. fat free reduced sodium chicken broth, divided
2 C. fresh spinach leaves, torn (chopped collard greens or chard would also be nice)
2⁄3 C. diced plum tomatoes
3 Tbs parmesan cheese, freshly grated
Directions
Season the turkey with salt. Heat oil in medium skillet. Add turkey pieces; cook & stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion & garlic; cook & stir until tender. Return turkey to skillet. Stir in rice, Italian seasoning & pepper.
Reserve 2 tablespoons chicken broth. Stir remaining broth into mixture in skillet. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until the turkey is just barely pink in the middle. Stir in spinach and reserved broth. Cover; cook 2 to 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with parmesan cheese. Makes 2+ servings
I'm still on vacation, so you're getting a post by proxy. Are you trying to figure out what to do with the rest of your leftover turkey and such? Well the Food Network's Alton Brown had a whole show devoted to dealing with that stuff. I just hope you saved the turkey carcass for soup! Check out http://www.foodnetwork.com/good-eats/the-remains-of-the-bird/index.html
