Mushroom Chicken

2 tbs butter
1 tbs olive oil
1 onion sliced
3 large chicken breast bone in skin on (3.5 lb)
4 tbs of flour
4 c. chicken broth
2 c. of quartered mushrooms
1 c. dry white wine
2 tbs marjoram
1 Turkish bay leaf
½ c Greek yogurt or sour cream

I could not have been more pleased with the way this came out. It was creamy and earthy and wonderful (if I do say so myself!) I, have a love affair with Greek yogurt. It allows me to have all the yummy goodness of sour cream with ¼ of the fat and calories. My husband, who I can’t get to eat anything that is adjacent to light and healthy loves it and told me I could stop buying sour cream. For those of you that hate mushrooms (and I know you odd things are out there) you could omit them and substitute peppers or potatoes. I used bone in/skin on chicken. I think keeping the skin on made this a very rich and wonderful dish, but I think you could easily (and I did) take the skin off the chicken and eat the meat without it, I just recommend cooking with it.

Add butter and olive oil to stock pot or Dutch-oven and melt butter.
Add the onion and sauté over medium heat for about 10 minutes.
Salt and pepper chicken (I also used a little onion salt) and lay on bottom of pot.
Sprinkle with 4 tbs of flour then add 4 cup of chicken broth and bring to a boil.
Once boiling reduce to simmer and simmer for 20 minutes. Add 1 cup of dry white wine, mushrooms, bay leaf and 2 tablespoons of marjoram and simmer for 40 minutes.
Take about ½-1 cup of hot liquid and add to your yogurt or sour cream, stir, and then put the mixture back into the pot. Doing this keeps the milk from curdling.
Heat for 5 more minutes and serve.

For those of you doing weight watchers this would be about 9 points per breast the best I can tell (they don’t give you a raw, bone in skin on choice??) . I served this with mashed potatoes that I put skim milk and about 3 tbs of greek yogurt in and it was great and about 1.5 per ½ c. serving.

Orange and Goat Cheese Salad

I hope everyone had a great holiday and enjoyed time with friends and family. This year for Christmas Eve dinner I did a seafood lasagna. I am quite sure some of you might desert me if I write up one more thing containing orange or orange zest. I love citrus though. I believe citrus is the most underutilized powerhouse of the kitchen. Don’t believe me? Next dish you make, sweet or savory either squeeze some fresh lemon, lime or orange unto it or use a little fresh zest from one of these beauties. It just picks up a dish. It adds a layer of flavor that makes all the difference in the world. The only key with citrus is to add it at the very end. It gets bitter if cooked too long.

This is just a simple salad. It contains only lettuce (your choice), onion, toasted walnuts (pine nuts would be great too), orange and goat cheese or feta. I made this salad twice. The first time I simply used a very good EVOO and a ton of fresh pepper. For Christmas Eve dinner I used a bit of vinegar, EVOO and again a ton of fresh pepper. It was the perfect salad for a seafood meal and pretty as well.

And the winner is….

Swestie of http://www.swestie.com/thingsthatinspire/ won this weeks contest! As in previous contests, I will not be posting anything else today (or tomorrow for that matter) and ask that you go give her some blog love!

I hope each and every one of you has a wonderful holiday full of yummy things!

Until after the holidays,

Vanessa
AKA Mommy Gourmet

Orange Chocolate Chips

I am not quite sure why but for some reason I have really been on an orange and chocolate kick this holiday. That said, I made some chocolate chip cookies the other day. I followed the nestle tollhouse recipe, except, I added 3 tbs of fresh orange zest and used ½ c. dark chocolate and ½ c semi sweet. They were outstanding. Among my favorite flavor combinations in the world are strawberry and chocolate, banana and chocolate and orange and chocolate. I was wondering if there would be some way to use super ripe banana’s in the batter? That may be my next experiment!

Finally!!

Okay guys, I am going to extend the contest until Wednesday, noon. I finally got my face book badge up. It is to the right under my profile. Remember if sign up as a reader you will be entered to win a $10 gift certificate to For the Love of Chocolate or to Penzeys Spices.

Also, I was nominated for the bloggers choice award. I don’t have a ton of votes…yet, but I think it is pretty nice that I got nominated. So if you want to show me some blog love, pleas go and vote for me!


Hope everyone is hanging in there and getting to enjoy some of the best the season has to offer!!

Whole Lotta Cheese

If you were to ask me what my favorite dinner in the world is, I would have to say wine, cheese, and bread. If you were to ask me what my favorite cheese was, you would be hard pressed to get an answer. I love cheese. I love blues, and goats, and even cheddar. Among my favorites are Cypress Groves Truffles Tremor. It is just knock your socks off good. In fact every cheese I have had of Cypress Groves is outstanding and their Humboldt Fog is another love of mine.

I digress, though, sadly I could talk to you forever about my many cheese loves. So one Saturday gal pal extraordinaire and I, decided to finally venture out to the far west end to visit Whole Foods. We decided that while we were out there we would just grab some dinner. First, we swung by Trader Joes (because how could you not really). While there I got a Trader Joes reserve zinfandel and a soft blue cheese. Then off to Whole Foods we went. Whole Foods is quite impressive and brings a lot to the table (sorry I really couldn’t resist). It is a really visually beautiful store. So we mill about and she settles on some ethnic food from their enormous food bars (really, I have never seen anything like their prepared food section in my life). I walked past the cheese section and the smell of good cheese stink seduced me, as always. I settled on the Truffle Tremor which is a semi soft goat cheese, surrounded by a very soft truffled cheese layer. I also got some Ahi Tuna salad from their deli section.

I was impressed to see that Whole Foods carried Epoisse an extraordinary cheese. They really had quite a selection. We took our finds home and enjoyed some wine (very good, highly recommend the Trader Joe Reserve Zin, at $9/bottle, can’t beat it!), and each others company. Sad to say, but it was a great Saturday night for me!!

So would I go back to Whole Foods? Absolutely. It was beautiful, a very sensory experience. However, I wouldn’t make a special trip there for anything other than the beauty of it. Quite honestly, for cheese, hands down, I recommend Ellwood Thompson. They don’t have the selection that Whole Foods does, but they have the best of what Whole Foods has to offer, plus local cheeses that Whole Foods doesn’t carry and you would be sorry you missed. Also, if you like cheese but aren’t super familiar with it, go to Ellwoods. There was no one to assist me at Whole Foods, and Ellwood always has folks to offer me tastes to see if I like it first, and to point me in the right direction (how do you think I found the Truffle Tremor in the first place).

….that is all for now, I feel some cheese calling me….

Pork Taco’s and Lentil Soup

This ends up being 2 meals. Half the pork tenderloin is used for the pork tacos and half is used for the lentils. The lentils form almost like a chili, it is a very hearty bean soup. Also note, I used the tenderloin, not a loin roast. I think that is much better for this dish. If you want more information on costs and meals go to the most neglected blog in the world, family meals for less and check it out.


Pork lion 2.5 lb
1 Onion chopped
1 bag of red lentils
2 tbs cumin
1 jar of sofrito sauce
6 cups of chicken stock
1 cup of red wine
1 tbs oil
Salt and pepper to taste




We used this as two separate meals. The first meal was pork tacos, with refried beans and rice. The second meal is a pork and lentil soup with salad.

Here is how I did it. In a stock pot I sautéed the onions in a bit of oil. Add the bullion and lentils. Add the wine and sofrito sauce. Bring to a boil. Salt pepper pork tenderloin and add to pot. Add cumin. Reduce and allow to simmer for 45 minutes. Check periodically to make sure tenderloin is under liquid and stir the beans. Once the tenderloin is good and tender take it out and shred the meat. Add half back into the lentils. We set the lentils aside for another day, you could have them in or with the tacos too. The meat that is left is for the pork tacos. It should have a good flavor form cooking in the lentils, but if you want you add more cumin.

To top the tacos I made a quick salsa with three tomatillos. I cleaned three put it in the processor with 1 garlic clove, a pinch of red pepper, salt pepper and 2 tsp of lemon juice. Also, I put a little lime juice and salt in the sour cream too. We had our pork tacos with lettuce, sour cream and salsa on corn tortillas. I have to say, they were pretty tasty.

Old Jack Frost

So it was suggested by Swestie at http://www.swestie.com/thingsthatinspire/ that should take holiday cooking questions and answer them. I thought it was a great idea, so send me your questions and I will see what I can do to get them answered for you. I am going to start with the question she had for me.

Swestie asked:

“I'm going to try individual pound cakes. What would you do to dress them up? I was thinking something like a raspberry or orange glaze. And how would you adjust cooking times ?”

Here was my answer:
“ A glaze would be nice. Doing a frosted raspberry or two with a sprig of rosemary (for looks not flavor) on top would be really pretty too.  Or you could do some frosted cranberries (less expensive just as pretty).  There are a couple ways you can do it.  You can rinse the berries and then toss to  coat the berry in super fine sugar, then freeze or you can coat them in egg white or pasteurized egg product and do the same. “

However, with Sallies application I wasn’t sure the frozen berry would stand up as long as she needed it to, so I came up with this alternative and tested it to see if it worked. I used a cherry (all I had that was red and berry like) I made a simple sugar glaze of powdered sugar and water (you can use juice or milk as well.) I used a two sugar to one water ratio (in this case 2 tablespoons sugar to 1 tablespoon water). I coated the cherry in the glaze and let the excess drip off, and then rolled in the sugar. It looked great and two hours later is still good. The sugar glaze will dry hard and should eliminate needing to freeze.

So there is the question for the day, send me some more and I will see what I can come up with.

...And the Winner Is? Hmm Good Question!

Sorry it took me so long to announce the winner today, but there is not much to announce (*sigh*). Good gracious people, no one commented saying they were referred. The best I got was from doggybloggy at Chez What ( http://alittlebitofchristo.blogspot.com/ ) who was clever enough to refer himself. Not technically what I was going for, but I have to give an “A” for effort and originality and so I deem him the winner. He wins a $10 gift certificate to Bende. Again, I will not post today, but ask everyone to go visit his blog and show him some blog love holiday style!

The next contest was asking you to follow me on Twitter. I have found out… I am NOT a twitter type of gal. I know so many are all a twitter over twitter, but I just don’t love it. That said, Mommy Gourmet is on Facebook. I will be working to get an icon out there, but for now go and find me on face book if you drop me a line or sign up as a reader you will be entered to win $10 gift certificate to Crossroads Coffee and Ice cream or if you are NOT local to Penzeys Spices.

That said, I hope everyone is hanging in there. I know it is a really hectic time of year and I want to thank all of you for your continued support. It amazes me! So I am

Veal Stew

Considering the weather here right now, rainy, cold and raw this is just what the doctor ordered.

1 lb stew veal
1 small onion minced
3 tbs Flour
3 tbs butter
1 cup of white wine
1 medium onion diced
2 stalks of celery chopped
6 cups of chicken stock
1 Turkish bay leaf
2 small potatoes diced in inch cubes


Bring cup chicken stock to boil. Add Turkish bay leaf.

In pan heat 3 tbs of butter until melted and add veal and brown. Coat veal with 3 tbs flour and add to pot with stock. Deglaze pan you cooked the veal in with 1 cut of wine. Add that to stock pot. Sautee onion in 1 tbs butter once clear and soft add it to stock pot pot. Add 2 stalks celery that have been chopped to pot.

Loosely cover pot and bring to a boil. Reduce to a simmer and cook for 1 hour. Add water as needed. Add potatoes and cook for another 20 minutes or until done, adding water as needed.

Just a Reminder

Hey guys the “I am Needy” challenge ends tomorrow. So far NO ONE has posted a comment saying someone referred them. I have only yet to have someone cleverly refer themselves, which I might have to end up allowing in the spirit of giving (and downright cleverness). So just know, right now if you just get a friend on over to say you sent them, you have a REALLY good chance of winning. Sheesh you guys act like it is a busy time of year and you have other things to do…what gives???

Dark Chocolate and Orange Cupcakes

‘Tis the season for Christmas baking. I love to cook. I do. However, baking isn’t my favorite thing to do. Again, it all comes back to having to follow a recipe. For some reason, over the past week I have felt motivated to make a cake or cupcakes…something. I have also felt motivate to do something with some really nice chocolate. What is a girl to do??? How would I combine that desire? And today it finally came to me. I did cupcakes because I wanted to see how it came out first. It seemed like a good and tasty way to test my idea.


To start, I purchased Swans Down cake flour. I used the recipe for the 1-2-3-4 cake. However, omit the almond extract. I only made 12 cupcakes so I halved the recipe. The ganache icing below will only make enough for 12, so if you make the whole cake recipe, double the ganache.


4 oz. good dark chocolate
1/2 c. whipping cream
1 tbs butter
1 tbs orange zest (or the zest of one tangerine)
3 tbs powdered sugar
White chocolate shavings

Break up chocolate into small pieces and put into a bowl. Heat butter and cream just until it begins to boil. Pore over chocolate and let stand for 5 minutes. Using a whisk, stir until blended. Add powdered sugar and orange zest. Let stand until thickened and ice cupcakes.

I shaved some white chocolate on top, some orange zest would be good also.

Salmon over Turnip Greens

I served the greens and salmon over mashed potatoes. Yesterday Joel wasn’t feel well and I hadn’t planned anything for dinner. So I just took the leftover greens and broth, warmed it in a pan and tossed with with some past and parm. It was quite good.



Normally, I am not a fan of cooking vegetables too much. This is a bit different. I cook them until they a totally soft and limp…almost soupy. Also I use a micro planer to grate my garlic. I like it better than a garlic press but you could to that as well but you might want to add an extra clove.

Turnip Greens

3tb olive oil
4 cloves garlic grated
1 lb turnip green cleaned and chopped
1tsp sugar
1 cup chicken stock
1 cup white wine
Salt and pepper to taste


Sautee the garlic in the oil for 2 minutes. Add ½ the turnip greens a bit at a time and turn to coat. Add chicken stock and wine. Add the rest of turnip greens. Add sugar and cook until very soft. Salt and pepper to taste.

1 lb salmon
Olive oil
Salt and pepper to taste
¼ tsp lemon rind


Cut the salmon into 4 pieces. Coat each piece with a touch of olive oil. Salt an pepper each piece. In skillet heat about 2 tbs olive oil and get it hot. Add salmon and turn heat down to medium. Cook on first side for 2 minutes. Flip and cook another minute to two. Remove from pan.

Plate about 1/3 cup of mashed potatoes. Put turnip green on top with several tablespoons of the liquid from the pan and place salmon on top. Finish with a couple of passes on the zester of fresh lemon rind.

….And the Winner Is?

Okay guys here are the official results. As you can see everything was done very technically! I really want to thank everyone for their support, but DC of 360 Degrees of DC won!!! Yeah! I am not going to post anything else today and encourage you to go visit her great site, get inspired by her journey, and show her some love. I will post tomorrow about last nights dinner (salmon over garlicky turnip greens….yum)

Don’t forget the “I Am Needy” contest starts today. You will get entered for every person that comes to Mommy Gourmet and notes you referred them. So if 10 people say you sent them, you get 10 entries. And what do you get for all this effort??? You will get either a $10 gift certificate to “For the Love of Chocolate” or a $10 gift certificate to Bende (if you have never heard of Bende, click the link on the right and check them out).

And until tomorrow go show DC some serious love!! Thanks DC! http://dcwatts.blogspot.com/ You can also view her by clicking her link under "sites I love" sites listing.

Apples and Pork

I love a good sweet/savory combo. I get some folks can’t stand it. Nothing is better than good old pork and apples. My intent was to get some nice thick chops to do this, however at the market they only had super thin ones, and when they are thin like that I always opt for boneless. I really like how this came out and I think next time I do this I will go to the butcher.



Marinade
1.5 lb of pork chops(I used boneless)
½ c vinegar
2 c apple cider
1/8 c. salt

Mix vinegar, cider and salt in Ziploc bag. Add pork chops. Let rest 4-8 hours.

Pork
2 tbs oil
½ red onion chopped
3 tsp flour
1.5 c. apple cider
1 tsp fresh thyme (removed from stem)

Garnish
2 slices of green apple per chop
2 tbs butter
Salt
Dash of sugar

Sautee onion in oil add pork chops and cook on both sides for 2 minutes each (these were thin boneless chops, otherwise cook until almost done). Sprinkle with flour. Add thyme and apple cider and let simmer for 10 minutes or until liquid is thick

While sauce thicking heat 2 tbs butter and put slices of apple in and cook until done. Once browned pull out and sprinkle lightly with salt an sugar.

Top chops with apple and sauce. One thing I will say is I fully expected the apple slice to be a garnish, however I think it really made the dish special. So I my opinion, don’t skip that step.

Mahi Mahi with Israeli Cous Cous

The other night I had in mind that I wanted to coat some mahi mahi with some panko and rosemary and then fry it up. I wanted to lay that over some Israeli cous cous that was set in a Bouillabaisse like broth. In my mind it would be a soupy, rich, oily tomato based sauce. Something went wrong. Mind you, it did come out well… it really did. It just did not come out they way I had it in my mind. Perhaps I should have read some bouillabaisse recipes. Perhaps you can’t cheat 3 different kinds of fish, with some clam juice and fish bullions? The problem with the end product was that it really just tasted like a red sauce. It was a good red sauce, definitely Stromboli dipping worthy, but just a red sauce. Any suggestions are welcome.

3 cloves of garlic finely chopped
3 tbs of shallot or red onion finely chopped
2 tbs olive oil
2 tbs butter
1 can crushed tomato
1 bottle of clam juice
3tbs fish sauce (if you have, I use it to add richness and salt)
1 c. red wine
2 fish bullion
1 c. water
Pinch of sugar
2 tbs Italian seasoning

Heat oil and butter together. Add onion/shallot and garlic. Sautee for 2 minutes. Add Italian seasoning. Sautee for another 2 minutes. Add tomato, clam juice, fish sauce, wine, bullion, water and sugar. Let simmer for 20 minutes.

I then made the cous cous to the package instructions, cut the mahi mahi into small pieces and coated and fried. I put some sauce on the bottom of the dish, the cous cous went on top and the fish on top of the cous cous. I finished with just a bit more sauce. Again it was good, but it lacked richness and depth. I am open for help here.

An I love My Readers Reminder….

Hey everyone, I just wanted to remind you that there is little over 36 hours left in our first give -a- way. Remember you get entered to win a gift certificate to Ellwood Thompson or Penzeys if you elect to follow me.

Later today I am going to post a recipe, but I will be looking for some help. Despite my husband thinking it was great it didn’t turn out the way I wanted. I am hoping some greater minds might be able to help me. I likely won’t get it up until after 2:00 (thank goodness for naptime!).

Until then…

Hungarian Chicken

I am calling this Hungarian Chicken, for lack of a better idea of what to call it. This is how this came into being. It is cold here, and I think to myself, “Hungarian!” I mill it about in my head and finally decided on Chicken Paprika. So at the market I pick up a green pepper. When I got home I look up some recipes, none had green pepper and all called for split chicken breast and I just had boneless/skinless. What?? So what does any good blooded girl do? I called my mom. She said, “No, you are thinking of that pork recipe.” Shoot, she was right…but I had chicken defrosted. Hence the experiment began.

1 package of egg noodles
1 tbs oil
1 onion
1.5 lbs chicken cubed
3 tbs flour
3 cups chicken broth
1 c. white wine
1 green pepper sliced
2 tbs paprika (Hungarian sweet)
1 C. full fat Greek yogurt or sour cream





Sautee onion and chicken for 5 minutes.

Sprinkle 3 tbs flour over mixture and stir to coat.

Add 3 cup chicken broth and 1 tsp thyme and simmer for 20 minutes.

Add pepper to taste, paprika, 1 cup of dry white wine (preferably not a chardonnay) and sliced green pepper and simmer for 10 minutes.

Meanwhile prepare egg noodles.

Turn the burner down. Scoop the yogurt (or sour cream if you want) into a bowl. Add to the yogurt about ½ of the hot sauce from the pan and stir and then add the yogurt mixture to the pan with the chicken and green pepper. Add the hot liquid to the yogurt fist and than adding that mixture to the pan should prevent you from getting a lumpy or grainy texture from the yogurt curdling.


Sever over noodles and enjoy.

Banana Nut Bread

Okay, I have a confession. I like food….a lot. I do! All kinds. That said, I do try to eat reasonably healthy. Even more so, I am strict on what my children eat. So the other day I am sick and I read an article on the best ways to stay healthy, (I get the irony) and it suggests cutting back on sugar and processed foods because it lowers your immunity. Ironically at that very moment I had 4 banana’s dangerously close to fermenting. I decided to try a little experiment. I was very pleased with the results. The bread did not come out as sweet as a great deal of banana bread, but it WAS sweet and good. And for a no sugar, whole wheat treat, that my kid calls a cupcake...well they were just perfect.



2 c. whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 c. raisins
2 tbs milk
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly oil bread pan/pans (depends on size)

In a food processor processes raisins and milk until very blended or almost smooth. Add banana and pulse a few times.

In a large bowl, combine the flour, baking soda, and salt; set aside Add banana/ raisin mixture. Mix to combine.

Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl. Fold in the nuts. Spoon batter into pan and tap it on the counter to get the air out.

If you do two small loaf pans the bread will only need to cook for about 25 minutes. If you do one larger pan it will need to cook for about 35-40 minutes.

Check doneness with a toothpick or knife. When it comes out mostly clean it is done. Let is sit 20 minutes before eating.

I Love My Readers!!

Dear Reader,

Okay! So I decided to make things a little more exciting going into the holidays. My traffic has been up quite a bit and I really want to encourage that and keep my faithful followers… well… uh… faithful. So I decided ‘tis the season of giving! And what better way to let you guys know how much I love you being around than a give-a-way.

The winners will be announced every Wednesday, as well as the prize for the next weeks give-a-way. Each contest ends at midnight on Tuesday. Here are the following contests:

Just Follow Me! Starting tomorrow and going until December 10th, each person that signs up to follow me will be added into a drawing. Everyone that signs up (or has already signed up) before midnight tonight will be get 3 entries. The person who is picked will win their choice of a $10 gift certificate to Ellwood Thompson or Penzeys Spices. (Please note: if you elect to follow me, but not be public, you will have to leave a comment and let me know and let me know how to reach you in case you win.)

I Am Needy! The next contest will be from December 11th until 17th. I want to see how many people you can refer to Mommy Gourmet! You will get entered to win a prize (to be announced December 10th) for each person who comes to Mommy Gourmet and posts a comment saying you referred them. Be sure to follow up on the 17th as I will post the winner and you will need to let me know how to get your prize to you.

Possibly A Bit Codependent! The next contest will be from December 18th until December 24th. I want to see you on Twitter. I have added a link to my Twitter page to the left. Come join me, but you have to leave a comment! I will announce the winner of the final contest on Christmas Eve.


Finally I have been playing with Mommy Gourmet’s look and layout a bit. I have streamlined some things and added others. I really want your feedback. Tell me if you like it. Tell me what you would change. There is something special in it if you do (shhh! I am not telling!) Only honest feedback though, if you like something tell me why, if you hate it (I can take it, I swear) tell me!

Thanks for making the 9 months so much fun. I really do love you guys!!

Vanessa
A.K.A Mommy Gourmet

Turkey Enchiladas

This is another recipe that is totally unoriginal. Bare with me though, ‘tis the season of traditions and I thought I would share a few of my favorite family recipes with you guys. I will get back to an original recipe tomorrow along with a contest! Some exciting things are happening here at Mommy Gourmet, so tune in over the next few weeks to make sure you don’t miss out on the all the fun!
Okay, besides the chestnut stuffing this recipe is the whole flipping reason for Thanksgiving for me (oh and giving thanks and all that jazz). I will warn you upfront these are not gourmet, or authentic, or fancy, but they are GOOD. I mean, G-O-O-D! I am going to give you the recipe as it was handed down to me, however, true to form I have made some alterations. These alterations were just in eliminating some steps that I don’t think made the end product any better. This is one of those forget the diet and forget the cardiac impact and just enjoy recipes.
12 Tortillas
2 tbs butter
¼ onion minced
1 cup turkey or chicken meat
1 ½ c. half and half or light cream
2c. Sour cream
1 can green chilies chopped
1 lb monetary jack cheese grated
Salt garlic powder
½ c oil
Heat over to 325.
Wilt onion in butter and add meat, and garlic and salt to taste. Add ¾ of the cheese and stir until melted.
In skillet heat oil. In a bowl large enough to dip tortilla in (try a pasta bowl) put the half and half or cream and about ¼ tsp salt and stir. Now fry the tortillas in oil just until soft (5-10 seconds each side) and dip them in the cream.
Put some of the meat (about 1 tbs worth, maybe a scant more)and cheese mixture in, roll, and place into a casserole dish.
Once all the tortillas are rolled pour the remaining cream over.
Add the chilies to the sour cream and add about ¼ tsp salt. Pour over tortillas. Place remaining cheese on top and bake.
I do not know what made me try it, but one year I decided not to fry the tortillas or dip them in cream. Instead I wrapped the tortillas in a barely damp towel and micro waved for 10 second (just to soften) then filled with meat and rolled. After the tortillas were rolled but before I put on the sour cream mixture I took about ¼ c of half and half and poured that evenly over the tortillas. I don’t think there was any difference in the end product and it saved a bit of time.

Turkey Soup

Okay, how could I not give you some recipes for turkey leftovers. More are on the way. This was my grandmothers soup and it is my favorite soup. It is great with leftover chicken as well.
1.5-2 c. chicken or turkey meat
1 onion chopped
3 celery stalks chopped
2 carrots diced
1tsp salt and pepper
2 qts water
6 bullion cubs
1 can cream corn
1 cup green beans
1 egg
1 cup flour
¼ tsp salt
Sesame oil (optional)
You want about 1..5-2 cups of meat. What I did was cover the turkey carcass with bullion and simmer for an hour. I then pulled the carcass out and ran under cool water and picked it clean. If you need to, add more meat. Add meat, carrots, celery, onion and salt and pepper back to bullion and simmer for one hour. Add your can of cream of corn and you green beans (I use frozen you could use fresh). Bring back to a boil. Meanwhile work 1 egg into 1 cup of flour and a quarter teaspoon of salt. The mixture will be mealy and dry. Scatter this mixture into the soup, cover pot an boil for 10 more minutes. Serve.
This is a very traditional down home sort of soup, however my parents added sesame oil one day to their bowl. The results were amazing. You only need a drop or two, but give it a try if you like sesame, you love it.