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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for dried oregano

dried oregano

Turkey and Bean Taco Enchiladas

June 6, 2020 By Terry Leave a Comment

With a bit of inspiration from both tacos and enchiladas, these Turkey and Bean Taco Enchiladas are sure to please everyone.

Turkey and Bean Taco Enchiladas? This delicious combination blends a bit of both into an easy-to-make casserole. This was originally a beef and bean recipe, but I swapped the ground beef for turkey and tweaked a couple of ingredients to make it a bit healthier. Don’t be intimidated by the number of steps or ingredients. This really is an easy dish to make.

Best of all, you can even make the turkey and bean mixture ahead of time so all you have to do is layer, heat, and serve. Then, voila, a weeknight dinner everyone can enjoy!

Print Recipe
Turkey and Bean Taco Enchiladas
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
  • 1 1/2 lbs ground turkey
  • 2 tbsp vegetable oil plus more for greasing dish
  • 1 tbsp. Worscestershire sauce
  • 3 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 4 cloves garlic minced
  • 1 15-ounce can pinto beans strained and rinsed
  • 2 cups jarred tomato salsa plus more for serving
  • 2-3 green onions sliced
  • 10 corn tortillas
  • 3 cups shredded Cheddar and Monterey jack blend
  • sour cream optional
  • shredded lettuce optional
  • 2 tomatoes diced, optional
  • 1 avocado sliced, optional
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
  • 1 1/2 lbs ground turkey
  • 2 tbsp vegetable oil plus more for greasing dish
  • 1 tbsp. Worscestershire sauce
  • 3 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 4 cloves garlic minced
  • 1 15-ounce can pinto beans strained and rinsed
  • 2 cups jarred tomato salsa plus more for serving
  • 2-3 green onions sliced
  • 10 corn tortillas
  • 3 cups shredded Cheddar and Monterey jack blend
  • sour cream optional
  • shredded lettuce optional
  • 2 tomatoes diced, optional
  • 1 avocado sliced, optional
Instructions
  1. Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
  2. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.
  3. Cook until slightly pink, then drain off excess fat.
  4. Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.
  5. Brown the mean, breaking it up into smaller pieces, until no longer pink, about 5 minutes.
  6. Add garlic and cook until fragrant.
  7. Add beans, salsa and 1/2 cup water.
  8. Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.
  9. Add salt and pepper to taste.
  10. Layer half the tortillas on the bottom of the oiled casserole dish.
  11. Spread half the meat mixture on top.
  12. Sprinkle half the cheese over the meat.
  13. Sprinkle half the green onions on top of cheese
  14. Repeat with remaining tortillas, meat and cheese.
  15. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
  16. Remove from oven, let stand for 5 minutes, and serve.
  17. Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.
Recipe Notes

There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. The original recipe called for 6 cups of tortilla chips instead of tortillas. If you don’t mind the added fat, that’s a tasty alternative. Have fun!

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Filed Under: Main Dishes, Recipes

Lemony Zucchini Spaghetti

May 2, 2020 By Terry 2 Comments

Jamie Oliver recipesThis is an easy weeknight dinner that takes about thirty minutes to prep and cook. The original recipe came from Jamie Oliver and used mint instead of oregano. Not being one who normally has fresh mint on hand, I chose to substitute oregano.

One of the great things about this dish is that it’s light. From the delicate, tangy sauce to the zucchini and yellow squash ‘noodles,’ this is one of those just-for-two dishes that’s quick to make and will amaze you with its flavor.

Print Recipe
Lemony Zucchini Linguine
from Jamie Oliver 5 Ingredients Quick and Easy Food jamie oliver.com
Jamie Oliver recipes
Servings
Ingredients
  • 5-6 oz dried linguine GF or spaghetti GF
  • 1 zucchini
  • 1 yellow squash
  • 1 lemon
  • 1 tsp dried oregano See note about fresh oregano
  • 1/2 cup Parmesan cheese
Servings
Ingredients
  • 5-6 oz dried linguine GF or spaghetti GF
  • 1 zucchini
  • 1 yellow squash
  • 1 lemon
  • 1 tsp dried oregano See note about fresh oregano
  • 1/2 cup Parmesan cheese
Jamie Oliver recipes
Instructions
  1. Julienne the zucchini and yellow squash by cutting in half lengthwise. Cut each half into long matchsticks.
  2. Zest the lemon into a small prep bowl and add the juice.
  3. Add the dried oregano to the lemon mixture.
  4. Grate the parmesan into a small prep bowl.
  5. Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining.
  6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the zucchini and yellow squash and cook through, about four minutes.
  7. Add the drained pasta into the skillet with a splash of reserved cooking water and turn off the heat.
  8. Add about 2/3 of the parmesan and and all of the lemon mixture. Toss well and add sea salt and black pepper to taste.
  9. Drizzle with olive oil and the remaining parmesan.
Recipe Notes

If you can get/afford it, substitute one tablespoon of fresh oregano for the dried.

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Filed Under: Recipes Tagged With: Newsletter Recipe

Spaghetti and Meatballs

March 15, 2018 By Terry Leave a Comment

Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.

Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.


Print Recipe


Spaghetti and Meatballs

This spaghetti and meatballs recipe is sure to be a hit with any spaghetti lovers. The meatballs are more work than a meat sauce, but they are well worth the effort! Plus, this recipe has no added salt, so for those on a low -sodium diet, it works well. You can easily make this recipe gluten-free by using gluten-free bread crumbs.

Course Main Dish
Cuisine Italian

Prep Time 20 minutes
Cook Time 1-2 hours

Servings
servings


Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper

Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil

Course Main Dish
Cuisine Italian

Prep Time 20 minutes
Cook Time 1-2 hours

Servings
servings


Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper

Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil


Instructions
Sauce
  1. In a large pot, heat 1 tbsp. olive oil and sauté onion until soft.

  2. When onions are soft, combine the rest of the sauce ingredients over medium heat. Stir occasionally and then simmer on low for at least one hour.

Meatballs
  1. In a large bowl, combine all meatball ingredients except oil

  2. Heat oil in large skillet.

  3. Roll meatballs by taking a small amount of meat and rolling between your palms. A good size is about the size of a golf ball. Add this batch of meatballs to oil. Turn regularly to avoid having them flatten. Brown on all sides.

  4. When all meatballs have been browned, add them to the sauce to continue cooking.


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Filed Under: Recipes Tagged With: Newsletter Recipe

Cajun Spice Rub

March 3, 2018 By Terry Leave a Comment

This Cajun Spice Rub is one of my all-purpose seasonings. I’ve used it on both salmon and chicken and it works well in both cases. For the salmon, I like to drizzle lemon juice on the fish before adding the spice. For chicken, I use lime juice. In both cases, I’ll also supplement the rub with a bit of freshly cracked pepper.

Print Recipe
Cajun Spice Mix and Rub
Want to spice up your chicken or fish a bit? Try this Cajun Spice Rub. It has great flavor without being hot. And, if you do like hot, check the notes for a way to take this up a notch!
Cajun Spice Rub
Course Seasonings and Rubs
Prep Time 10 minutes
Servings
Ingredients
  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 1/2 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/4 tsp dried oregano
  • 1 1⁄4 tsp dried thyme
Course Seasonings and Rubs
Prep Time 10 minutes
Servings
Ingredients
  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 1/2 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/4 tsp dried oregano
  • 1 1⁄4 tsp dried thyme
Cajun Spice Rub
Instructions
  1. Mix all ingredients together. Using a container with a lid makes it easy to shake ingredients to obtain a well-blended rub.
  2. Store in an air-tight container. (If you have a spice jar with a shaker lid, this becomes easy to use.)
Recipe Notes

We follow a low-sodium diet, so we've cut the amount of salt from the original recipe in half. Also, if you'd like to kick up the heat a bit, just add 1/2 tsp red pepper flakes.

Original recipe from gooddinnermom.com http://gooddinnermom.com/cajun-spice-rub-recipe/

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Filed Under: Recipes Tagged With: Newsletter Recipe

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