Thursday, December 4, 2008


Lately I've become bored with my "usual" recipes and dishes I make for dinner. So I've been doing everything I can to get a little creative. Being creative with what's in your cupboards and what's on sale is a little challenging sometimes, though. But already this week I've twice used my family as lab rats. (hmmm. Not a great visual. Let's say, guinea pigs. ..sorry for bringing that up, Amanda.) And I have to say I'm pretty happy with the results. (see my chest puffed up with pride?)

So I just thought I would share...

(BOTH were made, by the way, with the leftover Thanksgiving turkey. Double score for me!)

Dish 1:

Chicken Salsa Verde Bake (compliments of Rachel Ray's mag EveryDay)

  • 2 Tbsp vegetable oil
  • 2 1/4 lbs skinless, boneless chicken breasts (I used the already cooked turkey meat
  • aprox. 3-3 1/2 cups)
  • Two 16oz jars of salsa verde
  • One 15oz can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8oz bag shredded Mexican-style cheese
  1. Preheat the oven to 375 degrees. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10-12 min. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion, and sour cream.
  2. Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

Tips: I didn't follow this recipe directly since I used the turkey. And I just used one 24oz jar of salsa verde - the full 32oz seemed like a lot to me. AND I didn't even come close to using the full onion and it was STILL too much onion (for me anyway). and I think next time I'll saute the onion first so it's good and soft.

Verdict: YUMMY!! I will be making this again. Next time, with chicken:)

Dish 2:

Turkey Corn Chowder - (I actually kind of made this super original :) recipe up after listening to what my mom does with her yummy Potato Soup (Thanks Mom!))

(I eye-balled a lot of things, so I don't have exact measurements. Sorry!)

  • 8-10 medium potatoes (peeled and cut into bite-size pieces)
  • chopped onion (to taste)
  • 2 cans of corn
  • leftover turkey:) (to taste)
  • 1 clove of pressed garlic
  • salt and pepper (to taste)
  • chicken bouillon (sprinkled in to taste)
  • dried parsley (to taste)
  • crushed red pepper (to taste)
  • heavy whipping cream (added at the very end)
  1. Place the potatoes, onion, all seasonings and water (make it as soupy or stewy as you like!) in a big pot.
  2. Bowl until the potatoes are soft.
  3. Add the turkey and simmer a little longer.
  4. Add the heavy whipping cream just before serving.

Tip: It ended up VERY salty. Next time I'll probably leave the salt out and let people salt their own bowls.

Verdict: Total comfort food! Also, good for a cold or a cold winter's night:)

Bonus: Made a lot, so I get to freeze some for later! Woo hoo!

I know. I know. You're all super inspired now to try out those new recipes you've been wanting to try, right? ;) Well, my work here is done then.

1 comment:

Anonymous said...

sounds yummy!! i'm in a culinary funk!!

hey, great job on keeping your blog updated! so proud!