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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 sour cream

sour cream

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

Turkey Taco Salad

August 3, 2019 By Terry Leave a Comment

This Turkey Taco Salad recipe is a great summer dish. It’s light, easy to make, and feels perfect for those hot summer days when you need a break from the ho-hum of regular recipes.

Print Recipe
Turkey Taco Salad
Servings
Ingredients
  • 1 lb lean ground turkey
  • 1/2 cup mild salsa if you prefer more heat, just use hotter salsa
  • 2 tbsp red wine vinegar
  • 1 tbsp chili powder
  • 15 oz can kidney beans or garbanzo beans rinsed and drained
  • 4 cups shredded lettuce divided
  • 2 tomatoes chopped
  • 1 cup 1⁄2 chopped bell pepper
  • 6 tbsp shredded cheddar cheese if desired
  • 1 avocado sliced, if desired
  • sour cream if desired as topping
Servings
Ingredients
  • 1 lb lean ground turkey
  • 1/2 cup mild salsa if you prefer more heat, just use hotter salsa
  • 2 tbsp red wine vinegar
  • 1 tbsp chili powder
  • 15 oz can kidney beans or garbanzo beans rinsed and drained
  • 4 cups shredded lettuce divided
  • 2 tomatoes chopped
  • 1 cup 1⁄2 chopped bell pepper
  • 6 tbsp shredded cheddar cheese if desired
  • 1 avocado sliced, if desired
  • sour cream if desired as topping
Instructions
  1. Cook turkey as specified on the package.
  2. Stir in salsa, vinegar, chili powder and beans; cook until hot.
  3. On plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
  4. Serve with sour cream and avocado, if desired.
Recipe Notes

Notes
This is a Gluten Free Recipe
Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. Itʼs low in carbs, too!
For variation: add 2 to 3 tsp lime juice, 1 Tbs chopped fresh cilantro or regular parsley, 1/2 cup sliced green onions, and 3/4 cup pitted ripe olives.

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Filed Under: Uncategorized Tagged With: Newsletter Recipe

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

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

Gluten Free Pumpkin Cheesecake

November 4, 2016 By Terry Leave a Comment

Recipe by: SEAMSTERRIFIC

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”

Print Recipe
Gluten Free Pumpkin Cheesecake
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
  • 1 cup almond meal
  • 1/2 cup crushed slivered almonds
  • 1/4 cup white sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons melted butter
Filling:
  • 2 8 ounce packages cream cheese softened
  • 2 cups sour cream
  • 1 3/4 cups pumpkin puree
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
  • 1 cup almond meal
  • 1/2 cup crushed slivered almonds
  • 1/4 cup white sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons melted butter
Filling:
  • 2 8 ounce packages cream cheese softened
  • 2 cups sour cream
  • 1 3/4 cups pumpkin puree
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Recipe Notes

ALL RIGHTS RESERVED © 2016 Allrecipes.com

http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/

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Filed Under: Desserts Tagged With: Newsletter Recipe

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