This is one way to use up some turkey leftovers. This recipe calls for ground turkey, but you could just as easily substitute chopped, cooked turkey!
This is a dip to be eaten with crackers or toasted bread. It is made with smoked salmon. It is meant to be made with heat-smoked salmon, but if you can only fine cold-smoked that is fine too.
Tacos are a fun way to eat vegetarian. There is an endless supply of variations for stuffing in your tacos. These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day. But that’s another story.
Roasted cauliflower is one of my most favoritest things. This version has it all, from the sweetness of the tomatoes to the earthiness of the chickpeas and the saltiness of the olives.
I recently made my pork tacos with crispy pork carnitas, but you can use any shredded or cubed cooked pork. Even leftovers can be chopped up. Go ahead, use ground pork. I like to serve a variety of condiments to serve with the tacos, but you can just use one if you prefer.
I have never really understood guacamole. I know lots of people love it, but isn’t mashed up avocados just as good? Just a little lime juice, salt, and pepper? I don’t know, I just thought it weird to add tomatoes and whatnot. Sooooo, lets really get weird and add mango and pomegranate to our guacamole….
This recipe comes from McCormick. It is similar to a quiche or frittata. It would be great for brunch, breakfast for dinner, or an appetizer. You could cut it into wedges or into small squares for an appetizer portion.
I am not sure where this recipe is from, since I found it on a scrap of paper. I am trying to do my taxes and have come to the realization that my office is a mess! Once we moved in I declared the small bedroom an office, then proceeded to not only outfit it…
Tomatillos. I usually like them for including in pickle relish. But I have discovered that they make a terrific salsa verde that is not too hot. In most Latino restaurants I’ve visited their salsa verde is waaaaay too hot. I mean mouth scorching. I prefer my salsas on the mild-to-medium side. Not that I am…
Roasting eggplant is a good way to maximize is flavor and richness. This salsa can be eaten as a dip or spread on sandwiches. From Organic Gardening.