Sarah's Scribbles

The Year of Months

Weekend Recipes

On Thursday, my friend John-Michael came over and I made Turkey Cakes with Spicy Roasted Tomato Salsa. They were different and I liked them. I don't have a food processor, so I just use my blender for everything - with mixed results. (The salsa was more like puree and it refused to shred all the turkey).

Also, if you don't like the flavor of cilantro (I DO!), you might want to cut that down because it was prominent.


For the spicy roasted tomato salsa:
3 large plum tomatoes (about 12 ounces total), cored
1 hot red or green chile (like serrano), ribs and seeds included, finely chopped
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
Freshly ground pepper 
 
For the turkey cakes:
1/2 pound diced cooked turkey (1/2-inch dice)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon finely chopped chives or finely diced scallion
1 fresh red or green chile (like a serrano or jalapeno), seeded and finely diced
1 cup fresh breadcrumbs
Grated zest of 1 lime
2 tablespoons fresh lime juice
3 tablespoons leftover turkey gravy (or heavy cream)
Kosher salt and freshly ground black pepper
1 egg, separated
1/4 cup fine cornmeal
1/4 cup olive oil

1. Heat the oven to 400 degrees F. Cut the tomatoes in half lengthwise and remove the seeds. Set them cut side down on a foil-lined baking sheet and cook until the skins split and the tomatoes soften, about 10 minutes. Let them cool slightly before removing their skins. Put the skinned tomatoes in the food processor with the remaining ingredients. Process until well blended. Adjust the seasonings and serve alongside the patties. 
 
2. Put the diced turkey in a food processor and pulse until very finely chopped. Transfer to a bowl and add the cilantro, chives or scallion, chile, breadcrumbs, lime zest, lime juice, and gravy or cream; mix until well combined. Season with 3/4 teaspoon salt and pepper to taste. Mix in the egg yolk. 
 
3. With wet hands, mold the mixture into eight patties 1/2 inch thick; they should only just hold together. Cover with plastic and refrigerate for 30 minutes. 
 
4. Put a baking sheet in the oven and heat the oven to 350 degrees F. Put the cornmeal in a shallow bowl. Whisk the egg white with 1 tablespoon cold water. Dip the patties into the egg white and then coat with the cornmeal. Heat a large frying pan over medium heat; add the olive oil, and when it's hot, add the patties. Cook on each side until golden, about 2 minutes per side (work in batches if necessary). Transfer the patties to the heated baking sheet in the oven. Bake until heated through, about 5 minutes. Serve with the roasted tomato salsa. 
 
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We had a movie day at work on Firday so I made this Sweet and Nutty Popcorn. I didn't really like it. My coworkers said they like it but they didn't eat much of it so.... It was a little difficult to mix before everything was coated because I have a large pot that's not quite large enough.

1-1/4 cups sugar
1/4 cup water
2 tablespoons butter
1/8 teaspoon ground cinnamon
6 cups popped popcorn
2 cups bite-size wheat square cereal
1 cup salted cashews
1 cup golden raisins

Directions
1. Combine sugar, water, butter, and cinnamon in a 5- to 6-quart Dutch oven. Bring to boiling over medium heat, stirring constantly. Continue to cook for 4 minutes more, stirring occasionally. Remove syrup from heat. 
 
2. Add the popcorn, cereal, cashews, and raisins to the syrup; stir quickly to coat all ingredients evenly. Spread coated popcorn mixture in a single layer on 1 or 2 large baking sheets lined with waxed paper or parchment paper. Cool completely. Break up any large pieces. Store in an airtight container at room temperature for up to 3 days. Makes 12 cups. 
 
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On Saturday I made these Easy Beef Enchiladas, which I thoroughly enjoyed. I somehow skipped over the "taco seasoning mix" ingredient when I was making my shopping list so I just threw in some cumin, garlic powder and onion powder instead. I did not include the rice, because I don't like rice in my enchiladas/burritos/etc. They were, as the recipe's name implies, easy. They were also yummies.

What I would change: The onions didn't have time to cook so I would cook them along with the beef. Y'all know I don't really like onions, but I think even people who do would have a problem with practically raw onions in their enchiladas.

1 lb. ground beef
1 pkg. (about 1 ounce) taco seasoning mix or burrito seasoning mix
1 can (about 16 ounces) refried beans
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 1/2 cups prepared enchilada sauce
Shredded Cheddar cheese

1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet. 
 
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese. 
 
3. Bake for 20 minutes or until the enchiladas are hot and bubbling. 
 
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Since Sunday was Do Nothing But Read Day, I wanted to make something I could grab and eat when hunger struck without interrupting my reading too much, so I made these Mini Meat Turnovers. They were good, BUT...

It may just be my complete lack of skill, but these were hard to make. I had so much trouble cutting the biscuits in half and making a turnover without putting 18 holes in it, that I gave up after only four and made double-sized ones using a whole biscuit. That worked a lot better, but many of them still un-sealed themselves in the oven. And it takes sooooooo long to roll out each individual biscuit. Yes, I'm whiny and spoiled. At least I know it.
 
This recipe makes a lot, so make sure you have people to share these with!

1-1/4 pound lean ground beef
1 15-ounce can tomato sauce
2 teaspooons chili powder
2 teaspoonos dried oregano, crushed
1 teaspoons garlic powder
1 tablespoon snipped fresh cilantro
2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
Milk
Salsa (optional)

Directions
1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro. 
 
2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
 
3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.
 
Make-Ahead Tip
Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

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