Get Forked Friday: Leftover Turkey Tacos Recipe

What are you going to do with that left over turkey?
Well each year I give you some ideas, and this year.. are you ready? It’s time for TURKEY TACOS!!!!
You heard me. Turkey. Tacos. and its not just for Taco Tuesday!

What you need:
left over turkey shredded
left over stuffing
2 limes
1 tsp cumin
1/4 tsp of chili powder
1/4 bunch of cilantro finely chopped
1/2 jalapeño deseeded and diced
1tablespoon of olive oil
Salt and Pepper to taste
Left over cranberry sauce
Sour Cream

What to do:
In a sauté pan put the olive oil and allow to heat up on medium heat. Add the diced jalapeño and cilantro and sauté until jalapeño is tender. Add the turkey and seasonings including salt and pepper and sauté for 3-5 minutes or until warmed up and happy.

While the turkey is doing its thing, Take your cranberry sauce and add the juice from one lime, blend so its smooth in a food processor or blender. Fold into your sour cream.  Remove the turkey mixture and add a flat thin layer of stuffing into the pan allowing the stuffing to crisp for 2-3 minutes, flip the stuffing over and allow the other side to crisp up then remove from heat and chop (or break) up.

In a soft warmed tortilla shell ad the Turkey mixture, squeeze lime on the taco and add your crunchy stuffing to the top with some of your cranberry sour cream!

You can also add Avocado or tomato if you wish!  Delicious Thanksgiving Leftovers! YUM!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

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Get Forked Friday: Thai Peanut Noodle Bowl

Recipe

What you need (you should be able to get everything you need, including a good saute pan at Walmart):

5 cups chicken broth
1 can coconut milk
1/4 cup + 2 tbs of good soy sauce
3 tablespoons fish sauce
2 tablespoons honey
1/2 cup creamy peanut butter
1/4 cup + 2 tbs Thai Red Curry Paste
2 large, boneless/skinless chicken breasts
4 Boneless/Skinless Chicken Thighs
1 bag of fresh Bean Sprouts
1 red bell pepper, Julianned
1 knob fresh ginger, grated
10 cloves fresh garlic minced (Separated)
2-4 squares ramen style noodles
juice of 2 limes juice of 2 limes for marinade
1 bag of fresh baby spinach
1 bunch Cilantro, roughly chopped for serving & marinade
chopped peanuts for serving
2 tablespoons Toasted Sesame Oil
3 tablespoons of Olive Oil

What to do:

  1. Marinade the chicken in a container with part of the cilantro, the juice of 2 limes, and some half of your garlic. Allow the chicken to marinade for at least an hour.In a large dutch oven, add the olive oil and sesame oil, allow to heat up on medium heat, while its heating up season your chicken with Salt and Pepper Liberally. (You do not need to scrape off the garlic and cilantro that’s stuck to the chicken it will add to the flavors) Brown the chicken on both sides and remove from the pot, Add the Garlic, ginger and bell pepper and sauté for approx. 3 min. Add into the pot, chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste stir making sure to scrape any bits off the bottom of the pan. Add the chicken, Set over medium heat on the stove and bring to a good simmer for approx 3-4 min. reduce the heat to low and allow to cook for approx 20 min. or until the chicken is cooked through and shreds easily.�2. Once done cooking, remove the chicken and shred it. 3. Bring the soup to a light boil over med/high heat. Stir in the lime juice and spinach. Last, add the noodles until they are soft. Let sit 5 minutes or until the noodles are soft.�4. Ladle the soup into bowls and top with peanuts, bean sprouts, and Cilantro.

Recipe Notes: You can do this with mushrooms instead of chicken and make it vegetarian, or just add mushrooms for extra texture and flavor. This would be good with Cauliflower or adding in eggplant as well, and if you are making it vegetarian it will make the dish more hearty.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Read site compensation and affiliate link disclosure.