Turkey Posole

I had a couple of cubes of this frozen and put away for a rainy day.  It’s sprinkling a bit, so, close enough.  I’m sure there are plenty of recipes out there but this one is about as simple as can be.  Bring chicken broth to a simmer, add green chilis from a can or fresh roasted if you would rather, minced onions, oregano, cumin, shredded turkey or chicken, canned hominy, salt and pepper.  I garnished with Monterey jack and a few grinds of dried red peppers.

These stews can be red or green depending on your chilis.  I tend to do green chilis for poultry and red for pork but that’s me.  There are no rules.

Dinner Menu: Santa Fe Wraps

I know this late, but I got hit with a nasty bug and about all I could accomplish this week was work. The cold weather has stayed around longer than they predicted, though except for a day, it was nothing like anywhere else was experiencing.

I thought about doing soup for the menu tonight, but I’m tired of cold weather food (sigh, and it’s only January) so I decided to go for something that seemed a little fresher. I was in the store and passed by the flavored tortillas: sun dried tomato basil; jalapeno cheddar; garlic herb; and spinach and knew what I wanted to do. These are extra large and I really like the flavors. I like this recipe for company, you can make it all ahead of time, keep it warm and put it on the table and let everyone assemble their own.

On the board tonight:

  1. Santa Fe Wraps
  2. Salad w/Creamy Cucumber Dressing
  3. Grapes

Santa Fe Wraps

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil, thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and cook 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*There are a lot of peppers at my grocers, so go wild, use a couple of different colors for some added flavor.

Also, please note my friend who lived in Santa Fe says it needs green chilis to be authentic.

Salad w/Creamy Cucumber Dressing

  • 12 oz bag spring greens
  • ½ head green leaf lettuce
  • 6 cherry tomatoes, halved
  • ½ red onion, thinly sliced

serving bowl

Mix all ingredients together in serving bowl.


  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers, peeled & chopped (seeded opt)**
  • ¼ Miracle Whip style salad dressing or mayonnaise
  • 4 green onions, chopped (or use the remaining yellow onion)
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp dried dill
  • 1/8 tsp black pepper

small bowl

Mix ingredients together and toss with salad greens.  **I really like the English cucumbers (those are the long, thin ones, usually wrapped in plastic).

Shopping List:

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil
  • 1 red pepper (don’t stop there, add a yellow and orange, too)
  • 1 yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (be daring, try a flavored one)
  • green chilis, opt.
  • 12 oz bag spring greens
  • 1 head green leaf lettuce
  • 6 cherry tomatoes
  • 1 red onion
  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers (I like English)
  • 4 green onions (or use the remaining yellow onion)

Also: Miracle Whip style salad dressing or mayonnaise, lemon juice, oil, salt, pepper, dill


Chicken Enchiladas

DSC_5083 [1600x1200]These were a slap dash affair:  I fried a couple of boneless chicken thighs in olive oil after beating them flat with a meat hammer.  I sliced the chicken and rolled the pieces into corn tortillas along with Monterey jack cheese.  Those went into a small casserole with green salsa from a jar, a can of green chilies, and a few slices of hot pepper cheese, with additional shredded Monterey jack on top.  It made a hot delicious mess of enchiladas.DSC_5088 [1600x1200]We had some diced avocado and some fresh pico for sides.  There are leftovers, so I’m thinking a reprise this afternoon, only in red salsas and yellow cheese.


I dithered about trying to settle on a plan for breakfast until Mrs J told me to just fry some eggs and quit pacing the kitchen floor.  “You’re disturbing the dogs and the cats both!”

OK, then.  Here’s a sweet little dachshund:

Memorial Day Grilling Menu

Here’s a grilling menu that is a nice change from BBQ, burgers and steak (not that there is anything wrong with any of that!).  The grilled pears are a real treat, especially with the melted butter baste.  If the weather cooperates, why cook inside when you can cook your entire meal outside?

  1. Honey Glazed Chicken
  2. Grilled Vegetable Wraps
  3. Grilled Pears

Honey Glazed Chicken

  • ¼ cup honey
  • 1 tsp orange zest
  • ¼ tsp dry mustard
  • 1 tsp crushed garlic
  • 1/8 tsp salt & pepper
  • 4 boneless chicken breasts
  • 1 tbsp olive oil

Mix together honey, zest, mustard, garlic, salt & pepper. Brush chicken breasts with oil and grill over medium-high heat. After 10 minutes, turn breasts over. After 5 additional minutes begin to brush with sauce. Turn and brush every 5 minutes until breasts are cooked through (approximately 20-30 minutes total cooking time).

Grilled Vegetable Wraps

  • 1 red sweet pepper
  • 1 yellow sweet pepper
  • 1 green pepper
  • 1 summer squash, cut lengthwise (¼” thick)
  • 1 small onion, cut into thin rings
  • 1 tomato, cut into thin wedges
  • 2 tsp olive oil
  • ¼ cup Ranch Dressing
  • 4 tomato or spinach flavored flour tortillas
  • 2 oz shredded pepper jack cheese
  • ½ cup snipped cilantro

grilling basket or foil

Seed & slice peppers into thin strips. Toss peppers, squash, onions & tomato with oil. Grill in grilling basket or in foil packet until vegetables are tender-crisp, about 8 minutes. Spread ranch dressing on each tortilla, sprinkle with cheese & cilantro, place ¼ of vegetables in each tortilla and wrap up. If you like you can then toast rolled up tortillas on the grill until cheese melts.

Grilled pears

4 pears, cut into 4 wedges each and place on skewers & grill for 5 minutes, brushing lightly with butter during grilling.

Jinxed Myself

I put up those skunk pics and mused that Jack or another of the pups would tangle with one of them.  Brought that on myself, I guess.  Jack got skunked last night.  Fortunately Mrs J keeps the right stuff on hand to kill the stink and the boy was soon deodorized.

Made some pozole today with a quart of the roast pork I put up in Mason jars.  I’m finding that method as handy as freezing.

The pozole is simple enough to put together.  I dumped the pork into a fair sized sauce pot and added some chicken broth.  Tossed in some diced onions and cloves of garlic, and a couple of cloves of ..er..cloves.  Now add a bit of oregano and a few grinds of black pepper and the addition that really makes this dish–some sauce made from dried chili peppers.  Anchos work fine, as would any of the large dried red chilies.  I have some New Mexico chilies in this batch as well as a couple of dried pasillas.

To make the sauce, tear the chilies into smaller pieces, remove the seeds and the membranes and the stems.  Soak these in broth or water, you can bring them to a simmer in a sauce pan to hurry the process.  Use enough liquid to cover but not much more.  When they soften dump everything into a blender, add a few cloves of garlic, a touch of oregano, and a splash of lime juice.  Run the blender to puree and then dump that into the pot with the pork.  Add a can of white hominy and then set everything to simmer for a couple of hours.

Serve the pozole with any of a number of garnishes: shredded cabbage, radishes, shredded cheeses, nacho chips, green chili peppers, pickled or fresh jalapeno slices, or whatever strikes your fancy.


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Broccoli-Feta Casserole

Dug up this gem of a recipe as a result of an ingredient search. By “ingredient search” I mean to say that you plug into a Google search some ingredients that you have on hand and peruse the results for inspiration.  We had some broccoli in the veggie crisper drawer in the fridge that really needed to be cooked, the crispness was all in the past for this bunch of greenery.  Also in the fridge was an unopened package of feta cheese.

It looked pretty good in the picture so I decided to give the recipe a shot.  We didn’t have any fresh mushrooms, but did have a can in the cupboard that would work.  Didn’t have fresh milk on hand and went with the dried milk from a box,  and no real chicken stock was handy but the powdered variety has been working very nicely for me for years and I had plenty.

You are looking hard in the recipe and don’t see the feta?  They misspelled it as “cheddar”.  LOL  Like I said, you peruse the results for “inspiration”!  I did add some shredded cheddar and jack cheeses along with the feta.  Instead of blanching the broccoli I steamed it for 3-4 minutes.

Mixed everything together in a bowl and then placed it into a greased dish, spread the bread crumbs and popped it into a 350 oven.

It came out great!  I was ready for a “meh” result-edible but nothing special, and was pleasantly surprised!


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