Turkey Enchiladas:

Turkey Enchiladas:
• 3 tablespoons olive oil
• 1 pound lean ground turkey
• Garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoky paprika
• 1/4 teaspoon dried Mexican oregano
• 1/2 small yellow onion, finely diced
• 1 small Serrano pepper finely chopped
• ½ cup salsa
• Kosher salt and freshly ground black pepper
• Eight 8-inch flour tortillas
• 1/2 cup shredded Jack cheese
• ½ cup shredded pepper jack cheese
• 1/2 cup crumbled queso fresco
• Salsa Verde
Directions
For the turkey enchiladas: Set a large sauté pan over medium-high heat and coat with the oil. Add the turkey and garlic add onion and pepper and brown well, 3 to 4 minutes. Add the cumin, chili powder, paprika, Mexican oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
Preheat the oven to 375 degrees 9-by-13-inch gratin dish
Spoon some of the salsa Verde into the bottom of the pan to lightly coat it. Heat tortilla in microwave. Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

Chicken piccata

For two
large boneless skinless chicken breast cut in half to make two thin pieces
flour
garlic powder
pepper
salt
dredge chicken in the above mixture and shake to remove excess flour.

heat large skillet with garlic infused olive oil
add chicken and brown , cooking several minute on first side turn and cook on other side. When both side are lightly browned add chicken broth and cook until sauce starts to thicken if sauce does not thicken mix a small amount of flour and water and add to sauce to thicken.

While sauce is cooking to thicken cut up green olives capers and cherry tomatoes,add to sauce with basil and parsley and lemon juice cover with lid and cook till chicken is done. right before serving add butter and let melt and stir well.

cook a small amount of whole wheat pasta, remove chicken from pan and stir in pasta making sure all the pasta is well coated put in serving bowl and add chicken on top.

Parmesan, Roasted Garlic, and Basil Breadsticks

Parmesan, Roasted Garlic, and Basil Breadsticks
•1 head of roasted garlic (click here for recipe)
•1 1/8 cups of warm water
•2 tbsp olive oil
•3 tbsp Parmesan cheese
•2 tbsp sugar
•1 1/2 tsp salt
•2 tbsp fresh basil, chopped
•3 cups of flour
•2 tsp active dry yeast
•1 tbsp butter
Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.
Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with asilpat mat coated with cooking spray. Cover and let rise in a warm place until doubled in size (about 40 minutes).
Coat the breadsticks with melted butter then place into the oven and bake for 18-22 minutes, or until golden brown.
Remove from the oven and serve immediately. Enjoy!

Burgoo

* 1-2 tbs. olive oil for sauteing
* 1 pound mixed meats (beef, lamb, pork, chicken etc.) see note
* 1 cup chicken stock or broth
* 1 tbs Worcestershire sauce
* 2 tsp smokey papeika
* 2 cans stewed or fire roasted tomatoes
* 1 large onion, diced
* 1 cup celery, diced
* 1 red bell pepper, diced
* 1 large potato, diced
* 2 large carrots, diced
* 1/2 cup wine (white or red)
* 1/2 cup okra (optional)
* 1/4 cup lima beans (optional)
* 1/2 cup yellow corn (optional)
* garlic powder to taste or minced garlic to taste
* salt and pepper to taste
* 1 tsp cayenne
* red pepper flakes 1/4 to 1/2 tsp.
* 2 bay leaves
* 1/2 tsp thyme
* 2 tsp liquid smoke
* 2 tbs ketchup
* 1 tbs brown sugar

NOTE ON MEAT : I used 2 chicken breast, 1/2 lbs. beef and 1/2 lbs pork all chopped into small pieces.

Chopped all vegetables into small pieces. Heat olive oil in large pot and saute all vegetables until tender, remove and place in preheated crock pot, add meat and brown, add to crock pot, add all other ingredients, stir until well mixed cook for 6 or more hours. Cook longer on low. Remove bay leaves before serving.

BIG DUMPLING SMALL

4 eggs
salt
1 1/2 cup milk
2 3/4 cup flour
2 tbs. sugar
5 tbs. butter

boil 2 hours.

RED BEANS AND RICE

RED BEANS AND RICE

1 red pepper diced
¼ cup onion diced
¼ cup celery diced
Saute until tender in olive oil
Add one can of red beans rinsed

2 Italian sausage grilled and diced into small pieces
Add to veggies.

Add 1 cup of chicken broth
Simmer
Add
Oregano
Bay leave
Smokey paprika
Garlic powder
Thyme
Sage
Parsley
Worchester sauce
Cayenne pepper
Tobasco
2 tablespoons ketchup
1 tablespoon tomato paste

Add to pot and simmer until most of the of the liquid is a absorbed serve over brown rice.

Salad dressing

Salad dressing

1 cup olive oil
1/2 cup vinegar (2/3 of the 1/2 cup should be balsamic and 1/3 white)
1/2 cup sugar
Garlic powder 1 teaspoon+ depend on your mood
Greek seasoning 1 to 1/2 tablespoons or more