Smokey Turkey Quesadillas
Simple, quick, easy and delicious–just the way cooking’s supposed to be. (Prep 10 minutes, Cook 10 Minutes, Serves 4 – 6)
2 Cups Leftover Turkey, chopped
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
4 Tablespoons Butter, separated
4 Large Flour Tortillas
4 Cups Pepper-Jack Cheese, grated
Sour Cream and Salsa, to serve
Combine the first three ingredients into a bowl and mix until evenly combined; set aside. Meanwhile, melt a tablespoon of butter at a time into a non-stick skillet. When butter has melted, add one tortilla into the pan. Arrange ½ cup chopped turkey, and 1 cup of cheese onto one side of the tortilla. Using tongs or a spatula, carefully fold over the other side of the tortilla to cover the ingredients. Allow the tortilla to cook and slightly brown on one side, flip and repeat on the other side. Remove from pan, cut into even wedges, and serve with sour cream and salsa. Repeat process for remaining ingredients.
Grandma's Leftover Turkey Pot Pie
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Submitted By: LALAADAMS
Photo By: Jscales
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"Bake an old-fashioned pot pie filled with turkey and vegetables in your trusty old cast-iron skillet. "
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chilled solid vegetable shortening
6 tablespoons ice water, or as needed
3 cups cubed cooked turkey
1/2 small onion, chopped
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1 (10.75 ounce) can cream of potato
soup
1 (10.75 ounce) can cream of chicken
soup
1/2 (10.75 ounce) can water
2 (15 ounce) cans mixed vegetables,
drained
salt and pepper to taste
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Directions
- Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
- Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Pumpkin Spice Cake - Gluten Free
Ingredients:
1/2 cup butter
1 1/4 cup sugar
2 Tbsp maple syrup
1 egg + 1 egg white, whipped
2 cups brown rice flour
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 cup pumpkin puree
Brown Sugar Icing:
1 cup brown sugar
2 Tbsp butter
2 Tbsp corn syrup
3 Tbsp cream or whole milk
1/2 cup icing sugar, sifted
1/2 tsp vanilla
Directions:
Beat egg white until soft peaks form, set aside. Cream butter, add sugar and mix. Add in syrup and whole egg.
In another bowl mix remaining dry ingredients together. Then slowly alternate adding dry ingredients, pumpkin and almond milk to butter mixture. Once all combined and mixed well, fold in egg whites.
Pour batter into greased cake or bundt pan, and bake at 350°F for 50-65 minutes.
For icing: mix first four ingredients together in a saucepan and bring to a boil. While mixing constantly, boil for 2 mintues, then remove from heat and whisk in icing sugar, then vanilla. Beat until starts to thicken, then pour over cake (will set up within a minute, so pour/drizzle fast!).
Double Chocolate Zucchini Cake Gluten Free
So chocolately!
Ingredients:
2 cups GF flour mix
1 tsp xanthan
2 cups white sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs (or egg replacer powder)
1 cup vegetable oil
3 cups zucchini, grated
3/4 cup semi-sweet chocolate chips
2/3 cup nuts, chopped (optional)
Frosting:
1/4 cup margarine
1/4 cup vegan cream cheese (Tofutti)
2 cups icing sugar
1 tsp vanilla
Directions:
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the last three ingredients until they are evenly distributed.
Pour into a greased and floured 9x13 baking pan, and bake at 350°F for 50 to 60 minutes. Cool completely before frosting.
For Frosting: combine all ingredients and beat well until smooth.
GF Flour Blend Used:
2 cups sorghum
2 cups potato starch
1/2 cup coconut flour
1/2 cup brown rice flour
