Turkey Enchilada Casserole

I made this the first time after Thanksgiving 2007, and the second time after Christmas 2008. The second time I was floored, not because it turned out well (it did), but because my sister, who hates nearly everything, liked it. It's a great use for leftover turkey from large turkey dinners, but if you feel inclined to make this any other time during the year, chicken will probably work well. Serves 6-8.

8-8" Flour tortillas
3 c. Cooked turkey, shredded
1 c. White rice, uncooked (2 cups, cooked)
1-12 oz can Black Beans
1-12 oz can Diced tomatoes w/Green Chiles
1-12 oz can Corn
1-10.5 oz can Cheddar Cheese condensed soup
Green onions, chopped and divided
Cilantro to taste
Shredded Cheddar or Jack cheese
1-10.5 oz can Enchilada sauce

Cook the rice and set aside. In a large pan, combine the beans, tomatoes, corn, and turkey. Once that mixture is heated, add the soup, rice, green onions, and cilantro. Scoop the mixture into the tortillas, roll them, and place them in a 9 by 13 glass pan. Top with the enchilada sauce and cheese and garnish with the rest of the green onions. Bake at 350 until the sauce is bubbly and the cheese is melted. Enjoy!

My First Thanksgiving...

...or how I became friends with Jake, Colin, and Ross. This is the story of Thanksgiving 2007. I worked at Panda Express, and was given a turkey at Thanksgiving by the management. In spite of the fact that I was spending Thanksgiving alone, I decided to cook the twelve-pound bird. I figured I was a semi-experienced cook and it would be a breeze. I was slightly incorrect in that assumption and have since repented for my pride and presumptiousness. Even though I'd taken physics, I forgot Newton's law of cooling (or in this case, thawing). It takes longer than a day to thaw 12 pounds of turkey in the refrigerator, and I had too much food safety experience to thaw it on the counter (perish the thought!), so there I was, Thanksgiving morning, standing over the sink running this thing under cool water to thaw. De repente, there's a knock on the door. Normally I like to answer the door; not only because it's more formal, but also because I don't want to give a derelict invited access to my house. However, with a partially-frozen bird on my hand, I just shouted "come in!" Thankfully, it was not a derelict, but Jake, followed by Colin. Being much stronger than I, they helped me thaw the bird and forcefully remove the plastic thingy from the legs. I was so grateful that I had them over for Turkey Enchilada Casserole the following Sunday, and thus the friendship began. And now I've left them forever...sadness. But this post is a tribute/congratulations to Jake, who is getting married in 2 days! Congrats pal!

Pollo con Papas

I have no picture of this one, but it's not hard to mess up visually. This is a copycat recipe of something that is made at Panda Express, Chicken with Potatoes, however, most of the staff is Spanish-speaking, so I know it by its Spanish name, Pollo con Papas. My sister liked it, and she's incredibly picky, so it's definitely good. Serves 4.

1 Chicken Breast, cut into small bite-sized pieces
3 Carrots, cut into medallions
4 Green onions, chopped into small pieces
1 Bag of frozen, crinkle-cut french fries
1 Packet of chicken gravy mix
2 Tbsp Soy sauce
1 tsp Ginger
Salt and Pepper to taste
Water

Prepare the fries according to package, but keep them in the oven longer than the recommended time. Broil them for a few minutes at the end--you want them to be really crispy (but not burnt). While the fries are going, brown the chicken breast in oil (I like grapeseed) in a large frying pan. Add salt and pepper to the chicken to taste. Once the chicken is browned, add 1 cup water to the pan. Add the carrots and allow the whole thing to simmer until the carrots are slightly tender (nobody likes mushy carrots). Once the carrots are tender, stir in the gravy mix and add another cup of water. Let the gravy thicken a bit and then add the ginger and soy sauce. Once the potatoes are done, add them to the mix along with the green onions. Serve immediately as to preserve some of the firmness of the potatoes.