I’m sure today you’ve had your fill of turkey. If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!). But like me you more than likely have lots of leftover turkey. Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.
Don’t toss it! Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving. I make this yummy Turkey Enchilada Bake. It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday. In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!
South West or Tex Mex Egg Rolls are featured appetizers at many well known restaurant chains. It’s one of my favorites at Chili’s and Cheesecake Factory where I order them all every time we choose to dine at one of them. I know they’re considered appetizers but most of the time I order them as my main course, that way I get a whole plate of them to myself!
I’ve actually seen them frozen and ready to fry at several grocery stores. They’re marketed as the “original” Chili’s or Cheesecake Factory Egg Rolls. They also carry a hefty price tag which I’m not willing to pay for something I still have to fry!
But I can definitely make these yummy crunchy rolls of Tex Mex goodness at home. It’s super easy! I usually make a big batch and freeze some for later, they freeze very well.
Now there are 2 versions of this Egg Roll, one uses actual Egg Roll wrapper usually found at any Asian Market, and the other rolls the filling in flour tortillas. The former makes for a delicate crispy egg roll as the wrapper is a thin pastry just like the egg rolls you’ll find at most Asian restaurants. The latter has a different look and crunch as the tortilla is a much thicker wrapper. Either way they’re delicious!
I use the frozen grilled chicken strips to make my egg rolls, but you can make your one cooked chicken to use in this recipe. This recipe makes a large pot, whatever I don’t roll into egg rolls I make into bowls by serving it over a bowl of Mexican Rice and Refried Beans.
To freeze roll the filling in egg roll wrapper or tortillas and place in freezer bags. Label and freeze for up to 3 months.
These egg rolls are delicious dipped in a Creamy Avocado Sauce or topped with Pico De Gallo. The recipe for the sauce is included at the bottom of the egg roll recipe.
South West Egg Rolls
1 Tsp. Olive Oil
1 Pkg. Frozen Grilled Chicken Strips, thawed and diced
1/2 Onion, diced
2 Tbs. Minced Garlic
1 Green Bell Pepper, diced
1 Tomato, diced and patted dry with paper towel.
1 Can Black Beans, drained
1 Can Corn Kernels, drained
1 – 2 Tbs. Cumin, adjust to taste
1 – 2 Tbs. Chili Powder, adjust to taste
1 Tbs. Salt
1 Bunch Fresh Cilantro, coarsely chopped
1 Cup Shredded Cheddar/Jack Cheese
1 Pkg. Frozen Egg Roll Wrappers or 8″ Flour Tortillas
Oil for frying
Heat Olive Oil in large pan.
Saute onions about 1 minute or until they start to turn translucent.
Add garlic and continue to saute.
Add peppers and cook until peppers start to get a bit soft.
Add Chicken, beans, and corn.
Add in Cumin, Chili Powder, and Salt. Mix until well combined.
Add Tomatoes and cook until any liquid in the pan starts to thicken.
Add Cilantro and cook until it starts to wilt.
Remove from heat and stir in cheese until it melts.
Set aside and prepare your wrappers.
Place a heaping tablespoon in the center of your wrapper and spread into a line across.
Roll the filling in the wrapper burrito style.
Heat about 2″ of oil in a frying pan or use a deep fryer if you have one.
Fry rolls in oil until golden brown.
Cut each roll in half diagonally and serve hot with Avocado Dipping Sauce.
Creamy Avocado Dipping Sauce
1 Cup Whipped Cream Cheese
1/2 Cup Sour Cream
1 Bunch Fresh Cilantro finely chopped
1 Ripe Avocado mashed
1/2 Tsp. Garlic Powder
1/4 Tsp. Chili Powder
Mix all ingredients together and refrigerate until ready to serve.
As many of you know I absolutely love Mexican food and am always on the lookout for restaurants that serve authentic Mexican cuisine. That’s not easy to find where I live in Hawaii. Although a few places have popped up that meet our family’s expectations most of the time I end up making our favorite Mexican dishes at home.
A family favorite is Carne Asada, typical for a family of carnivores I guess. In restaurants it’s sometimes used as the filling for burritos and enchiladas, or a topping for nachos; and it mostly appears on the mean as steak.
Since it’s a favorite of ours I always make it and use it to fill tacos, burritos, and my all time favorites Chimichangas and Flautas which are really just fried versions of burritos and taquitos.
I use flank or skirt steak to make my Carne Asada, and in a pinch flap meat works well too. Those cuts of meat aren’t the most tender but marinating it overnight makes it not only tender but tasty as well. I usually make a big batch of Carne Asada and freeze some to use later. I pan fry the meat and freeze half. It heats up really well.
You can also grill the Flank Steak instead of pan frying it, but to grill it don’t cut up the meat before marination. Marinate the whole slab, grill it, then cut it up to fill your tacos, burritos, or whatever.
So here’s the recipe!
2 Tbs. Soy Sauce
3 Tbs. freshly squeezed lime juice
2 Tbs. Olive Oil
2 Tbs. Minced Garlic
1/4 Cup Fresh Cilantro roughly chopped
2 Tsp. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Ground Oregano
2 Lbs. Flank or Skirt Steak – cut into 1/2″ strips or if you are grilling don’t cut it up marinate the whole slab
Mix all the ingredients except the meat in a bowl.
Place meat in a large ziplock bag and pour marinade over it.
Close bag and knead the meat to distribute the marinade evenly.
When you’re ready to cook it heat 1 Tbs. Olive Oil in skillet.
Place the meat into hot oil and pan fry to desired doneness.
Discard the marinade.
When meat is cooked use it to make nachos or fill your tortillas, taco shells or bowls, depending on what you are making.
Serve with garnishes such as pico de gallo, sour cream, shredded cheese, guacamole, fresh diced tomatos, lettuce, salsa, etc.
This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!
To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!
I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.
3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes) 2-3 tbsp olive oil 1/2 tsp salt 3/4 tsp ground black pepper 1 1/2 cups cups sweet corn (I used frozen that I heated until warm) 1 (15oz) can black beans, drained 1 1/2 cups diced bell peppers (I used green, yellow, red, and orange) 1/2 cup fresh cilantro, chopped (plus more for garnish) 1 tsp seasoned salt (or to taste) 1 tbsp fresh lime juice 3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)
1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan. 2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp. 3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated. 4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often. 5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed). 6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).
I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same! Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them. The can do just about everything a crockpot can do only they do it faster! Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot. That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.
Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas. Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry. That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.
You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.
I’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred. But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!
I’m sure you’ll love this recipe so make plenty. I usually freeze extras so that I can use them later for burritos, chimichangas or whatever. If you’re going to freeze it be sure you use freeze safe containers and label them. Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!