Baked Mexicana Delight

It's time for ground turkey!   I tried ground turkey (rather than my usual ground beef) tonight for dinner in this yummilicious Mexicana dish!  It's economical, easy, and delicious... even Ken says so!  Hey... it's even sort of healthy!  It's another keeper in my recipe file!

Here it is...

Ingredients:
1 pound ground turkey
1 medium onion, diced
2 Tablespoons olive oil
1 pkg. taco seasoning 
2 cups salsa (I used mild, fresh)
1 16-oz. can black beans, drained
1 can diced tomatoes with green chilis
2 cups ricotta cheese
2 cups shredded Mexican cheese blend
2 cups Fritos corn chips, crushed

Preheat oven to 350 degreees F.

Directions:
Add the 2 T olive oil to large skillet and heat to medium-high heat.  Add onions & ground turkey and cook until onions are caramelized and turkey is browned.  Stir in salsa, black beans, tomatoes, and taco seasoning mix.  Simmer 10-15 minutes until heated thoroughly.

Spray a 13x9 baking dish with cooking spray.  Crush frito chips and spread 1/2 in bottom of dish.  Spoon turkey mixture over the chips.  Drop ricotta cheese randomly over the turkey, and top with the cheese.

Bake in preheated overn for 30 minutes, or until hot and bubbly.

Not Just for Thanksgiving Cranberry Stuffin' Muffins

Perhaps the food I love most about Thanksgiving is stuffing!  This is a fun & easy way to enjoy it year round.  What could be cuter than stuffin’ muffins?  As with many of my recipes, you can make this your own.  Cranberries, onions, and celery are optional or you could add parsley or sage.

Servings: 12

INGREDIENTS:

2 boxes Stovetop cornbread stuffing (or other favorite stuffing recipe or mix)

 1 cup dried cranberries (Craisins)

3 ½ cups chicken broth

½ cup water (if needed)

¼ cup butter, melted

1 stalk celery, finely chopped

1 small onion, finely chopped

Salt & pepper to taste

DIRECTIONS:

Preheat oven to 350°F.  Spray 12 regular-size muffin cups with cooking spray.

In large bowl, toss stuffing mix, broth and butter.  Add Craisins, celery and onion; salt & pepper to taste, & stir until combined. If mixture is too stiff, add water to desired consistency. 

Divide mixture evenly among muffin cups, pressing mixture in cups with your hand or a spoon.

Bake about 30 minutes or until stuffing is firm and tops are golden brown.

Tip: These are okay to prepare a day in advance. Remove muffins from tin, cool completely and store in the refrigerator. To reheat, place on a baking sheet covered loosely with tin foil, and cook at 350F for 15 minutes.

Strawberry Refrigerator Jammy Sauce

This can be whatever you want it to be...it's a great jam for toast, or a sauce for waffles, ice cream or cake!  And it's delicious!!!  I have made several "batches" of it already.  I am smitten!

Strawberry Refrigerator Jammy Sauce

12 cups washed and sliced fresh strawberries

2 cups Splenda (or 4 cups regular sugar)

6 Tablespoons fruit pectin

1Tablespoon lemon juice

1 teaspoon vanilla

Put the strawberries in a large pan or skillet.  Add Splenda or sugar.  Mash with a potato masher to break them up a bit.  Add lemon juice, vanilla and fruit pectin. Heat to boiling; then reduce heat and simmer, stirring frequently, over low heat for at least 20 minutes… longer is fine too, as I let mine simmer for about an hour. Mash again with potato masher to desired consistency... I like mine a bit chunky!  This photo shows the mixture in the skillet before heating.

Remove from heat and let cool.  Spoon or ladle into jars or containers.  Will keep in refrigerator for two to three weeks. 

Strawberry Jello Salad Delight

I've been to our local farm market three times already to get fresh picked strawberries!  This reminds me of tomato season last summer when I had more tomatoes than I could "shake a stick at" and had to figure out what to do with them!

I've made strawberry jammy sauce, strawberry pies, strawberry bread pudding, strawberry spinach salad, strawberry cake... and now it's time for an old fashioned Jello salad  mold!  This recipe is indeed a delight!  It's easy, tasty, and beautiful!

Strawberry Jello Salad Delight

2 large pkgs. Strawberry Jello

1 cup boiling water

1 ½ cups fresh, sliced strawberries, sweetened to taste

1 10-ounce can crushed pineapple

1 cup sour cream (I used light sour cream)

Add boiling water to Jello and stir or whisk until dissolved.  Add strawberries & syrup immediately and mix gently.   Add can of crushed pineapple (juice & all).  Pour ½ of this Jello mixture into a mold.  Chill slightly.

Stir sour cream into remaining ½ of the strawberry pineapple mixture.  Pour gently onto first layer of Jello mixture in mold (or dish).  Chill until firm; unmold onto serving platter.