· 5 cups cooked turkey meat, chopped
· 1 cup finely chopped celery
· 1 fresh jalapeno pepper, diced**
· 3 tablespoons sweet pickle relish
· 1 cup mayonnaise
· 1 tablespoon dried cilantro
· 2 teaspoons salt
· 2 teaspoons pepper
In a bowl, mix the turkey meat, celery,
jalapeno, relish, and mayonnaise.
Season with cilantro, salt, and pepper.
Chill in the refrigerator until serving.
**For more of a kick add more jalapeno pepper
Recipe courtesy of www.allrecipes.com
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots
In a bowl, whisk together the lime juice, tequila, garlic,
cilantro, 1 tablespoon of the oil, the Worcestershire sauce,
oregano, pepper flakes, cumin and coriander. Pour into a large
zip-lock bag, add the steak, and seal. Place in a baking dish and
refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides
with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to
warm and soften. Remove from the oven and keep warm in
the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4
minutes per side for medium rare. Remove from the heat and
let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high
heat. Add the peppers and onions, and cook, stirring, until soft and
slightly caramelized, 12 to 15 minutes. Add the garlic, remaining
teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until
the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed
tortillas and top with the vegetables. Squeeze with lime juice and
serve immediately with cold beer or tequila shots.
Recipe courtesy Emeril Lagasse, 2003
· 1 pound ground beef
· 1/2 cup uncooked long grain white rice
· 1 cup water
· 6 green bell peppers
· 2 (8 ounce) cans tomato sauce
· 1 tablespoon Worcestershire sauce
· 1/4 teaspoon garlic powder
· 1/4 teaspoon onion powder
· salt and pepper to taste
· 1 teaspoon Italian seasoning
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil.
Reduce heat, cover, and cook 20 minutes. In a skillet over
medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes
of the bell peppers. Arrange peppers in a baking dish with
the hollowed sides facing upward. (Slice the bottoms of the
peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce,
Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Spoon an equal amount of the mixture into each hollowed pepper.
Mix the remaining tomato sauce and Italian seasoning in a bowl, and
pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes,
until the peppers are tender.
Recipe courtesy of www.allrecipes.com
· 2 cups enriched white rice
· 4 cups water
· 2/3 cup chopped baby carrots
· 1/2 cup frozen green peas
· 2 tablespoons vegetable oil
· 2 eggs
· soy sauce to taste
· sesame oil, to taste (optional)
1. In a saucepan, combine rice and water. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes.
Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas;
cook about 30 seconds. Crack in eggs, stirring quickly to scramble
eggs with vegetables. Stir in cooked rice. Shake in soy sauce,
and toss rice to coat. Drizzle with sesame oil, and toss again.
Recipe courtesy of foodnetwork.com
Traditional Sweet Potato Casserole
• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 1/2 teaspoons salt
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped pecans, divided
• Cooking spray
• 2 cups miniature marshmallows
• Preheat oven to 375°.
• Place the sweet potatoes in a Dutch oven, and cover with cold water.
Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender.
• Drain; cool slightly.
• Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla).
• Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans.
• Scrape potato mixture into an even layer in an 11 x 7-inch baking dish
coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with
marshmallows. Bake at 375° for 25 minutes or until golden.
Recipe courtesy of www.myrecipes.com