Posts Tagged ‘fajitas’

turkey leftover redux

In appetizers, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, recipe roundup, snacks, tapas on 11.25.11 at 12:32 pm

get your gobble gobble on. four easypeasy recipes for turkey leftover redux…

yes, turkey sandwiches are great. but turkey fajitas, meatballs, soup & stromboli are even better!

while my original fajita and meatball recipes call for lean ground turkey, i think you could easily improvise with shredded roasted turkey as a happy medium.

ok, go eat turkey and be merry! :) and then take a nap. happy thanksgiving weekend, my friends!

spicy fajita pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, snacks, tapas on 11.21.11 at 7:46 pm

can’t decide what to have for dinner? well, if you’re craving mexican food and pizza tonight, this simple recipe is the best of both worlds.

and it was a great way to repurpose leftover meat stuffing from the pork empanadas the other night (see previous yumyumyummers recipe). gotta love leftover redux.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1-1.5 cups spicy fajita mixture (see previous yumyumyummers recipe)
– 1 cup fresh organic baby spinach
– fresh mozzarella (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– lightly drizzle hot sauce
– season w/ ground black peppercorns
– add a bed of spinach leaves, then add spicy fajita mixture
– sprinkle mozzarella (grated) evenly over toppings
– season w/ ground black peppercorns

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chipotle turkey & tomatillo fajitas

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, tapas on 11.05.11 at 5:02 pm

tomatillos. green tomatoes. whatever you call them, they are pretty fantastic.

i was surprised to stumble upon some fresh tomatillos in the produce aisle the other day. intrigued by the vibrant green hue beneath the husk, the tomatillos quickly became the inspiration for my weeknight culinary experiment. tomatillos are a staple ingredient of mexican cooking, so i thought fajitas were just the ticket that night. olé!

the turkey:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large saucepan on high heat
– sauté 1/4 white onion (peeled, diced) until slightly browned
– add 500g extra-lean ground turkey to pan
– add a dash of salt
– season w/ 1 tsp dean & deluca chipotle bayou blend (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– add 1 cup crimini mushrooms (diced)
– season w/ ground black peppercorns
– divide & fold the ground turkey into pieces as it cooks for approx 4-5min until no longer pink. reduce heat to medium.

the tomatillo:
– add 1 tomatillo (husk removed, rough chop) to turkey, onions & mushrooms in pan
– sprinkle 1 tsp dean & deluca chipotle bayou blend
– season w/ ground black peppercorns
– drizzle hot sauce over turkey & tomatillo (optional)
– fold ingredients & simmer on medium heat, until well combined and meat is cooked
– remove from heat & set aside

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