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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 ground cumin

ground cumin

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

Healthy Chicken Fajita Stuffed Peppers

July 6, 2019 By Terry Leave a Comment

Chicken Fajita Stuffed Peppers
Photo courtesy of food network.com.

We’ve always loved stuffed peppers. Our regular recipe comes from my mom and is great, but I wanted to try something different for a change. With this recipe, you get the zesty flavors of sizzling fajitas in a healthy stuffed pepper. Make the meal extra colorful by using different colored peppers. Recipe from foodnetwork.com.

Cook Time: 25 min
Serves: 4 servings

Print Recipe
Healthy Chicken Fajita Stuffed Peppers
Chicken Fajita Stuffed Peppers
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 oz boneless skinless chicken thighs cut into bite-size pieces
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 1 large white onion thinly sliced
  • 2 cups cooked brown rice
  • 1 cup shredded Mexican blend cheese
  • Juice of 1 large lime
  • 4 medium bell peppers 1 each green, red, yellow and orange
  • leaves A handful fresh cilantro with tender stems
  • 2 tbsp sour cream
  • 1/2 cup guacamole optional
  • 1/2 cup pico de gallo optional
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 2 oz boneless skinless chicken thighs cut into bite-size pieces
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Kosher salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 1 large white onion thinly sliced
  • 2 cups cooked brown rice
  • 1 cup shredded Mexican blend cheese
  • Juice of 1 large lime
  • 4 medium bell peppers 1 each green, red, yellow and orange
  • leaves A handful fresh cilantro with tender stems
  • 2 tbsp sour cream
  • 1/2 cup guacamole optional
  • 1/2 cup pico de gallo optional
Chicken Fajita Stuffed Peppers
Instructions
  1. Slice the peppers in half vertically (from the top of the stem to the bottom of the pepper). Remove the seeds. For extra color, use one pepper of each color: green, red, yellow and orange. If you prefer your peppers soft, parboil them for 5 minutes.
  2. Preheat the oven to 450 degrees F.
  3. Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
  4. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onion and cook, stirring often, until the onions are tender, about 3 minutes more.
  5. Transfer the chicken and onion mixture to a large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
  6. Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
Recipe Notes

Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that's easy enough for a weeknight meal.

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Filed Under: Uncategorized Tagged With: Newsletter Recipe

California Hoppin’ John

January 5, 2019 By Terry Leave a Comment

This is a Southern classic done California style. Hoppin’ John actually has a rich history, which one legend says started in 1841 when a crippled black man known as Hoppin’ John sold the dish on the streets of Charleston. The dish has African/French/Caribbean roots and eating it on New Year’s Day is supposed to bring a prosperous year filled with good luck.

The Hoppin’ John ingredients symbolize different things. For instance, the tomatoes will help to bring good health while the peas symbolize coins. The greens are supposed to add wealth to the new year. And when eaten with cornbread, which is the Southern tradition, this is supposed to further symbolize wealth.

Print Recipe
California Hoppin' John
Prep Time 20 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1/2 cup long grain brown rice May use any type of rice.
  • 1 cup dried black-eyed peas
  • 1 tbsp extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 2 cloves garlic minced or pressed
  • 1 tsp ground cumin
  • 1 can diced green chiles (7 oz.)
  • 4 cups low-sodium chicken broth
  • 2 cans diced tomatoes
  • 1/2 cup kale or spinach
  • 1 package chicken sausage (12 oz.) we like Italian style
  • 2 jalapeno chiles stemmed, seeded, and halved (optional)
Prep Time 20 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1/2 cup long grain brown rice May use any type of rice.
  • 1 cup dried black-eyed peas
  • 1 tbsp extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 2 cloves garlic minced or pressed
  • 1 tsp ground cumin
  • 1 can diced green chiles (7 oz.)
  • 4 cups low-sodium chicken broth
  • 2 cans diced tomatoes
  • 1/2 cup kale or spinach
  • 1 package chicken sausage (12 oz.) we like Italian style
  • 2 jalapeno chiles stemmed, seeded, and halved (optional)
Instructions
Prepare black-eyed peas and rice
  1. Cook rice according to package instructions.
  2. While the rice is cooking, bring 2 quarts water to a boil over high heat in a large pan. Add peas; reduce the heat, and simmer until tender (about 50 minutes)
  3. Drain and rinse the peas and combine with the prepared rice.
Prepare soup
  1. Chop the onion, mince the garlic, and dice the chicken sausage
  2. Heat oil in pan over medium heat. Add onion and cook until tender. (About 3 minutes)
  3. Add garlic and cook an additional minute. Continue stirring to keep garlic from burning.
  4. Add cumin and cook for an additional minute, stirring constantly.
  5. Add tomatoes, chiles, kale, chicken sausage, and chicken broth. Also add the jalapeños if you are using them. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
  6. Remove and discard the jalapeños. Add rice and peas and heat through.
Recipe Notes

You can prepare the peas in advance and either refrigerate up to a day or set aside for use later the same day. By preparing the rice separately, it reduces the starchiness of the soup. You may use your favorite type of rice and the correct amount of liquid to prepare according to package instructions and store with the peas. The jalapeños are optional, but will add a little bit of spice to the soup. Just be sure to remove them at the end!

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Filed Under: Uncategorized Tagged With: Newsletter Recipe

Crock Pot Chicken Fajitas can be made gluten-free

June 3, 2017 By Terry Leave a Comment


Print Recipe


Crock Pot Chicken Fajitas

These chicken fajitas can be made gluten-free by making one substitution. Use corn tortillas instead of flour and voila, this yummy crock pot recipe from food.com is gluten-free. http://www.food.com/recipe/crock-pot-chicken-fajitas-308987

crock pot chicken fajitas

Course Main Dish
Cuisine Mexican

Prep Time 15 minutes
Cook Time 4-6 hours

Servings
servings


Ingredients
  • 1 1/2 lbs boneless chicken breasts cut into strips
  • 1 tbsp sweet vidalia onion cut into thin wedges and separated
  • 2 tbsp lime juice
  • 1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 green bell pepper thinly sliced (optional)
  • 6 -8 flour (or corn) tortillas warmed
  • shredded cheddar cheese optional
  • salsa optional
  • sour cream optional
  • shredded lettuce optional

Course Main Dish
Cuisine Mexican

Prep Time 15 minutes
Cook Time 4-6 hours

Servings
servings


Ingredients
  • 1 1/2 lbs boneless chicken breasts cut into strips
  • 1 tbsp sweet vidalia onion cut into thin wedges and separated
  • 2 tbsp lime juice
  • 1 -2 teaspoon garlic cloves minced or 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 tsp seasoning salt
  • 1/2 tsp chili powder
  • 1 green bell pepper thinly sliced (optional)
  • 6 -8 flour (or corn) tortillas warmed
  • shredded cheddar cheese optional
  • salsa optional
  • sour cream optional
  • shredded lettuce optional

crock pot chicken fajitas


Instructions
  1. Place chicken and onions (and peppers, if using) in crockpot.

  2. Sprinkle spices over all. Add the lime juice and stir well.

  3. Cook on low for 4-6 hours. If you start with frozen chicken breast, you might need to cook for longer than 6 hours.

  4. Serve in warm tortillas with your favorite fajita toppings.


Recipe Notes

This is such an easy way to make chicken fajitas. Serve with Mexican rice and refried beans and you'll have an winning meal without a lot of hassle. Nutrition Calories: 299.8 Fat: 12.9 Saturated Fat: 3.6 Cholesterol: 72.6 Sodium: 267.4 Carbohydrates: 17.9 Fiber: 1.4 Sugar: 1.5 Sugar: 1.5 Protein: 26.5


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Filed Under: Uncategorized Tagged With: Newsletter Recipe

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