Turkey Enchilada Casserole

I can't imagine my life without the influence of Mexican heritage. When I was growing up Cinco de Mayo was one of my favorite times in elementary school.  The music, the dancing and most of all the food.  If I had to pick my favorite food it would be Mexican food hands down.  Give me some home-made tortillas, frijoles and cheese and I am a happy man. When I was five my mom actually taught me how to make flour tortillas and this was a skill that came in handy when I moved to Japan and buying tortilla at the marketing was certainly not an option.

Now Mexican food is not really known for being figure-friendly and when I found this recipe in my Weight Watcher's Take-Out Tonight cookbook I was skeptical.  How could one take the fat out of my favorite food and still have it be delicious?!  Well, this really does the trick.  While it is not authentic Mexican food, it has all the flavor and reminds me of a culture my life wouldn't be the same without.

Ingredients

• 2 teaspoons olive oil
• 1 pound ground skinless turkey breast
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 (10-ounce) cans enchilada sauce
• 1 (4 1/2 ounce can) mild green chiles
• 1 teaspoon red-wine vinegar
• 1/4 cup chopped fresh cilantro
• 8 (6-inch) corn tortillas, halved
• 1 cup shredded reduced-fat cheddar cheese

Instructions

1. Preheat over to 375° F. Spray a 7x11-inch baking dish with nonstick spray; set aside.
2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oli., then add the turkey, half of the onions, half of the garlic, and 1/4 teaspoon of the salt.
3. Cook breaking up the turkey with a wooden spoon until browned, about 8 minutes.
4. Meanwhile, heat a medium nonstick saucepan over medium heat.  Swirl in the the remaining 1 teaspoon oil, then add the remaining onions, garlic, 1/4 teaspoon salt, the oregano, and cumin.
5. Cook, stirring occasionally, until well softened, about 8 minutes.
6. Stir in the enchilada sauce, chiles, and vinegar and bring to a boil.  
7. Reduce heat and simmer, covered until the flavors are blended.  About 10 minutes.
8. Remove from heat and stir in the cilantro.
9. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish.
10. Spoon one-third of the turkey misture over the top; top with one-third of the sauce and sprinkle one-third of the cheddar.  
11. Repeat the layering twice.
12. Cover the pan loosely with foil and bake for 20 minutes.
13. Remove the foil and bake for 5 minutes longer or until the cheese in bubbly.
14. Let stand for 10 minutes before serving.

Sweet Corn Tomalito

Last Saturday we had quite a day. Not only was it Karolyn's birthday but it was, to our joy and surprise, the announcement of her engagement to Kevin. As Joey says, we now have Kevolyn! Wow! I am certainly thrilled! I think we are all!

Since this was a potluck barbecue I wanted to bring something special. Of course, because it was Karolyn's birthday, but also because who doesn't want to bring a yummy dish to a potluck?!! Honestly, doesn't it feel great to have the dish that everyone gobbles up while that jello concoction just sits there? That is exactly why I always make Sweet Corn Tomalito for every potluck I go to. You know, that yummilicious corn thing you get a spoonful of at Chevy's - the one you always hope your dining partner won't eat so you can have it? This is it and I promise you, it will be a hit. It always is. BUT, if you intend to be at a party that I am going to and you dare bring this you are in serious trouble. :-) This is MY potluck specialty inspired from the cookbook I stole from Karolyn.

So, while this isn't hard to make, it's just a bit involved. I think I kind of have it down, so I am delighted to share my tips with you. I do promise this is worth the time and effort.

Ingredients

• 6 cups fresh corn kernels - about 8 ears (or frozen and thawed corn, but boo!)
  
• 1 cup milk divided (3/4 cup and 1/4 cup)
• 1/4 cup butter
• 1/2 cup masa (fresh or prepared - see notes)
• 2/3 cup sugar
• 3/4 cup cornmeal
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt

Instructions

1. Preheat your oven to 250°.
2. Remove corn kernels from cob (see note below for tips)
3. Take 3 cups of the corn kernals and 3/4 cup milk and blend in blender or food processor until smooth. Place in bowl.
4. Prepare masa, if using instant, according to directions (see note below)
5. Place the butter, masa, and sugar in the blender or food processor and blend until light and fluffy. (About 2 - 3 minutes)
6. Add the masa mixture and all of the remaining ingredients, including the remaining 3 cups corn kernals, to the pureed corn and mix well.
7. Pour the mixture into a 9 x 13 pan and cover tightly with aluminum foil.
   
8. Put the pan into a large roasting pan. (see note below)
9. Pour cool water into the roasting pan until it reaches about 3/4 to 1 inch up the outside of the 9 x 13 pan.
10. Bake for 2 - 2 1/2 hours until the mixture reaches 175° on an instant read thermometer. (Time really varies - check it at about 1 hour and 45 minutes. For me it always takes much longer.)
11. Serve hot or let cool and take to your potluck. Reheat at 350°, covered for about 20 minutes.

Notes

Removing corn kernels from the cob has always been a challenge until I figured it out!

• Take a large mixing bowl and place a small dessert bowl in the middle upside down.
• Cut the corn flat on one end, or much easier, buy the corn cobs that are already husked and cut. EASY!
• Place the corn on the dessert bowl and cut with a sharp knife.
• The corn kernels fall neatly in the large bowl! How easy!!!

For most of us finding fresh masa is not an easy task. Honestly, the first time I made this recipe I was determined to get fresh masa and Joey and I waddled all over the Mission District to find some. We ended up with a pound. That is A LOT! Now I am not bagging fresh masa, but I really can't tell the difference in this dish between that and the instant. If I can't tell, I promise Aunt Fanny won't either, so get the instant. I found MASECA Instant Masa fairly easily here in San Francisco, but if you can't find it you can buy it on Amazon from MexGrocer.com.

Here is my recipe for making just the right amount:

• Mix 1/2 cup of instant corn masa mix (loose measure) and 1/4 cup of water (or so) thoroughly for 2 to 3 minutes until dough forms a firm ball. (If dough feels dry add a splash of water at a time until it feel right. You will know.)
• This makes the perfect amount of masa for you. YAY!

I am a total kitchen queen, but I so don't have a roasting pan that accommodates my 9x13 baking dish, so I have my handy-dandy aluminum one from Safeway. The only thing I use this for is my Sweet Corn Tomalitos. I recommend picking one of these up if your roasting pan isn't big enough. It is just perfect.



So there you have it - my potluck success secret! Enjoy being the hit of the party!

Guacamole

Being from California we grew up with avocados. Guacamole is a staple of any party and goes just right with my Cinco de Mayo theme. This is a fairly straight-forward recipe. What I really like about it is that the lime juice really keeps the guacamole from turning brown. I totally forgot to put the cilantro in last time, so if you don't like cilantro just leave it out.

Ingredients

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Easy Spanish Rice

I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.

I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.

This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 (8 ounce) can tomato sauce
• 1 small green bell pepper, chopped (or 1 small can diced green chilies)
  
• 1 1/2 teaspoons salt
• 3/4 teaspoon chili powder
• 1/8 teaspoon garlic powder

Instructions

1. In a large skillet, heat the oil over medium heat.
2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
3. Stir in remaining ingredients and bring to a boil.
4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Serves 6 - 8

Garlic Beef Enchiladas

¡Hola amigos! Today is Cinco de Mayo! Growing up in Southern California this was a big day for us. I remember doing the Mexican Hat Dance every May and always having to dance with Graciela Rodriquez because she was really tall and would beat me up if I didn't. (In all honestly, I really wanted to dance with Abel Garcia, but that wasn't an option in 5th grade.)

Along with the dancing we always had the most amazing Mexican food. One of my favorites is enchiladas. This recipe is my tried and true favorite. Now, take note! This is no quick and easy meal. Enchiladas take a long time to make, but for me, this recipe is worth it.

The recipe originally calls for flour tortillas, which are easier and more figure friendly. However, I use corn tortillas, which I lightly fry to make them softer. It takes more time, but the result is outstanding. In any case, enchiladas will never be figure friendly and if you spend that much time making something why not just go for it! Cut your serving size back and you will be just fine.

Ingredients

• 1 lb ground beef or ground turkey
• 1 medium onion, chopped
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1 (14 1/2 ounce) can stewed tomatoes

Sauce

• 4-6 cloves garlic, minced
• 1/3 cup margarine
• 1/2 cup flour
• 1 (14 1/2 ounce) can beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1 dash garlic powder
• 10 large flour tortillas (or twelve lightly fried corn tortillas)
• 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese

Instructions

1. In saucepan, cook beef or turkey and onion until browned; drain. Add flour and seasonings.
2. Mix well.
3. Stir in tomatoes and bring to boil.
4. Reduce heat, cover, and simmer 15 minutes.
5. In another saucepan, saute garlic in butter.
6. Stir in flour until blended.
7. Gradually stir in broth and bring to boil.
8. Cook and stir for 2 minutes until bubbly.
9. Stir in tomato sauce and seasonings and heat through.
10. Pour 1 1/2 cup sauce in 13x9 inch pan.
11. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
12. Roll up tightly and place seam side-down over sauce in pan.
13. Repeat with remaining tortillas and top all with remaining sauce.
14. Cover with foil and bake at 350 degrees for 30-35 minutes.
15. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.

8 - 10 servings