Terry Ambrose

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

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Turkey and Bean Taco Enchiladas

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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
Course Main Dish
Cuisine Mexican
Keyword Easy Dinner
Servings
Ingredients
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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Layered Vegetable Enchilada Casserole

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Recipe from Foodnetwork.com
Print Recipe
 Layered Vegetable Enchilada Casserole
Original recipe and photo from foodnetwork.com https://www.foodnetwork.com/recipes/layered-vegetable-enchilada- casserole-1970512?_branch_match_id=745364009150515508
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oven to 350 degrees F.
  2. Rinse and drain black beans. Add lime juice and green chilies. Stir and set aside.
  3. Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender.
  4. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
  5. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Layer on black bean mixture. Top with the remaining tortillas and enchilada sauce.
  6. Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
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Exotic Pad Thai

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Exotic pad thai recipe with a sweet ginger Chile sauce
This exotic pad thai recipe uses a sweet ginger Chile sauce for extra flavor.
Print Recipe
 Exotic Pad Thai
This pad thai recipe is a blend of different cultures. Made with easy-to-find ingredients, it’s a delicious dish with a sweet chili twist that makes it unlike any pad thai you’ll find in a restaurant. Check the recipe notes before you begin for some helpful hints.
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice scallions and place into two small bowls. Slice white and light green parts thin and put into one bowl, slice dark green parts cut into 1-inch slices in separate bowl.
  2. Peel, devein, and remove tails from shrimp, then rinse and pat dry.
  3. Combine the vinegar and chile in a bowl and set aside.
  4. Combine 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. sugar in a small bowl. Microwave until steaming, about 30 seconds. Add the radishes and let stand for 15 minutes. Drain and pat dry.
  5. Bring 6 cups water to a boil in a large pot. Turn off the heat and add the noodles. Stir and let soak for about 6 minutes, stirring halfway through. Drain and rinse with cold water. Drain again, return the noodles to the pot, and toss with 2 tsp. oil.
  6. Whisk 3 tbsp. sugar into lime juice; set aside.
  7. Cut 4 shrimp in half lengthwise, then cut each half into 1/2 inch pieces. Toss with 1/8 tsp. salt and 1/8 tsp, sugar. Arrange in a single layer on a plate. (Make sure the pieces are not touching or they will glue themselves together!) Microwave at 50 percent until the shrimp are dried and reduced in size by half, about 4-5 minutes.
  8. Heat 2 tsp. oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook until golden brown and crispy, 3-5 minutes. Transfer to large bowl.
  9. Heat 1 tsp. oil in now-empty skillet over medium heat until shimmering. Add thin-sliced scallions (white and light green parts) and garlic. Cook about one minute and transfer to the large bowl.
  10. Heat 2 tsp. oil in now-empty skillet over high heat until just smoking. Add remaining shrimp (whole). Cook on one side for 1-2 minutes, then flip the shrimp and repeat on the other side. The shrimp should be brown around the edges and opaque.
  11. Turn down the heat, push the shrimp to one side of skillet, and add the eggs to the other side. Using a heat-resistant spatula (silicone is perfect), stir the eggs gently until set, but still wet. Combine the shrimp and eggs, breaking up any large pieces, until the eggs are completely cooked, about 30-60 seconds. Transfer to the large bowl.
  12. Heat 2 tsp. oil in now-empty skillet over high heat until oil is just smoking. Add the noodles and lime juice mixture to pan and cook until liquid is absorbed. Transfer to the large bowl.
  13. Add drained radishes, scallion greens, reserved chile slices, and bean sprouts to the large bowl and toss to combine.
  14. Transfer to a platter and sprinkle with peanuts for presentation or simply serve on individual plates.
Recipe Notes

Organization is key to making this dish smoothly. Ideally, you’ll have 8 small bowls and one large bowl. You’ll also need a large pot for the noodles and a 12-inch nonstick skillet. Prepare all of the vegetables first to make the assembly process easier. You’ll need small bowls for the chile, the radishes, shrimp, garlic, eggs, and peanuts (if using).

Ginger Chile sauce - this might be hard to find - we found one from The Ginger People that is a sweet and spicy marinade/sauce. We needed something that was both soy and gluten-free. If you don't have food allergies, about any sweet and spicy marinade/sauce should work.

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Fresh Apple Oatmeal Breakfast Bread

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Apple Oatmeal Bread
Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!


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Fresh Apple Oatmeal Breakfast Bread

A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.

Apple Oatmeal Bread

Course Breads

Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes

Servings
loaf


Ingredients
Crumble Topping

Bread

Course Breads

Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes

Servings
loaf


Ingredients
Crumble Topping

Bread

Apple Oatmeal Bread


Instructions
  1. Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.

  2. Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.

  3. Place oats in a blender and process to a flour-like consistency.

  4. In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).

  5. In a medium bowl, combine eggs, honey, oil, and vanilla.

  6. Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.

  7. Pour batter into the loaf pan and sprinkle with crumble topping.

  8. Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.


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The Best Apple Pie Muffins Ever

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By Dotty2: I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children’s lunch and the list goes on. Recipe from the cookbook “Just The Best.”

Print Recipe
 The Best Apple Pie Muffins Ever
Recipe provided by Food.com courtesy of Dotty2
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
Muffins
Course Desserts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Topping
Muffins
Instructions
Topping
  1. In a small bowl toss together sugar, flour, butter, and cinnamon until crumbly; set aside.
Muffins
  1. In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
  2. In a separate bowl, sift together flour, soda and salt.
  3. Stir oil mixture into flour mixture alternately with buttermilk.
  4. Fold in apples, mixing just until combined.
  5. Spoon into greased muffin cups filling 3/4 full.
  6. Sprinkle topping over evenly.
  7. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Recipe Notes

Cinnamon could be added to the batter (about 1 teaspoon or less).

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