Leftover Turkey Tacos with Citrus Slaw

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Happy Thanksgiving! I am so excited. A holiday all about food is my kind of holiday.

leftover_turkey_tacos_citrus_slaw

Now, if only there was a widely-recognized holiday (as in, no work) that was just all about tacos. THAT would be my kind of holiday.

I’ve never been a huge Thanksgiving leftover person. Don’t get me wrong, I love to smash turkey smothered in cranberry sauce between two pieces of bread and chow down, but I’m not really about stuffing or mashed potatoes. It seems like all the sides disappear rather quickly and what’s left are all the extra pounds of turkey you ordered for the big crowd of people that a) didn’t end up being as big as you imagined in your mind and b) really just came for the sides, anyway.

leftover_turkey_tacos_citrus_slaw

Once you reach the point where you can even think about ever eating another turkey sandwich again (or until next year, you know, whatever), whip up this batch of Citrus Slaw to give your turkey new life. It’s so easy, fast and full of veggies and healthy fats. Shredded colorful cabbages mix with crisp radishes and bright cilantro all tossed in an avocado bended smooth with lime juice to give this crunchy slaw a lush creaminess. I piled the slaw with leftover turkey breast that I shredded up inside a taco with all the trimmings, but it also works great as a sort of salsa or bed for a big ole’ turkey thigh or leg.

leftover_turkey_tacos_citrus_slaw

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Citrus Slaw
Author: 
Serves: 4
 
Ingredients
  • For the Slaw:
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 5 chopped or sliced radishes
  • ¼ cup fresh cilantro
  • ½ avocado
  • Juice of 2 limes
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • Pinch of salt
  • For the Tacos:
  • 3 cups shredded leftover turkey breast, warmed
  • 12 corn tortillas
  • Optional toppings: Crema, avocado, cilantro, pico de gallo
Instructions
  1. For the slaw: In a medium bowl, toss the cabbages, radishes and cilantro. Set aside. Place the avocado, lime juice, vinegar, spices and salt in a blender or food processor and blend until smooth.Toss the avocado mixture with the cabbage mixture. Serve immediately or place covered in the fridge for one hour to let the flavors meld.
  2. For the tacos: Warm the corn tortillas in the microwave for about 1 minute. Top each tortilla with a scant ¼ cup of the citrus slaw, top with about ¼ cup turkey followed by any desired toppings. Serve immediately while warm.

leftover_turkey_tacos_citrus_slaw

I’m off to the Northern tundra to freeze my buns off for the weekend (that’s why I have to eat so much on Thanksgiving, I have to find a way to stay warm you know)! I hope you and your loved ones all have a very full Thanksgiving and a very fun leftovers weekend! See you on the other, chubbier side.

Southwest Breakfast Scramble

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southwestern_breakfast_scramble

Happy Thanksgiving week! The holiday season has officially arrived and I am so excited because that means I get to visit with tons of friends and family over great food and copious amount of wine. Aw, yeah.

It also means I have to go brave the cold weather, and dare I say, snow. I can’t talk about it, it’s making me shiver. Moving along.

southwestern_breakfast_scramble

I haven’t quite reached that point in my life where I have enough square footage to entertain, but I love helping my family do it. Making large breakfasts every morning (sometimes—most of the time—accompanied by a mimosa bar), doing crafts with the kids, picking out the best movie to go with our popcorn and of course eating all the gluten free desserts in sight. OK, so maybe that last one doesn’t help too much, but someone’s got to do it.

southwestern_breakfast_scramble

What I’m trying to say is, I guess I can’t fully relate to the stress of having a full house to feed, but with what experience I do have, breakfast has always been the hardest meal to cook for a large group. The standard in my family has become French toast, scrambled eggs and bacon. While this is one of the best breakfasts that exists, it’s also a lot of work (which is why I usually let my brother do all the cooking—thanks bro!). This Southwestern take on an egg and potato scramble whips up fast and stays warm without getting too soggy, too dry or just too gross making it perfect for entertaining a large group of family who are rolling out of bed at all different times of the morning.

Colorful bell peppers and tender onions grace soft, fluffy eggs and crispy potatoes. Topped with a little shredded cheese or sliced avocado this one-dish meal makes a light, yet flavorful and filling breakfast before the main event later in the day.

southwestern_breakfast_scramble

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Southwest Breakfast Scramble
Author: 
Serves: 1
 
Ingredients
  • ½ frozen breakfast potatoes/hash browns (cubed potatoes)
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • ⅓ cup chopped bell pepper (whichever colors you like)
  • ¼ cup diced onion
  • 2 eggs
  • 2 tablespoons milk
  • Salt
  • Pepper
  • Optional toppings: Cilantro, sliced avocado, shredded cheese, salsa
  • NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.
Instructions
  1. In a small skillet, heat the canola oil on high. Cook for about 5 minutes on each side or until golden brown and crispy. Salt and pepper to taste, dump on a plate and set aside.
  2. Return the pan to the stove and lower the heat to medium-high. Add the olive oil, peppers and onion, cook until tender.
  3. Meanwhile lightly beat the eggs and milk. Add to the pan with the veggies and reduce to medium-low. As the eggs start to set up, drag a wooden spoon through them, pulling the cooked eggs to the center. Do this until the eggs are completely cooked. Place on top of the potatoes and season with salt and pepper.
  4. Top with any desired toppings and serve.
  5. NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.

southwestern_breakfast_scramble

This recipe, like most of my recipe, only makes one serving (it’s great for every day, not just entertaining!). To make enough for a houseful of people, just multiply the ingredients by the number of people you have to serve for a big batch.

Chunky Black Bean Soup

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So how about that cold, huh?

chunky_black_bean_soup

OK, yeah, yeah, yeah, so I live in Phoenix and it’s not that cold or whatever, but those early morning/late night 50 degree temps are feeling pretty frigid to me. I’m currently wearing two sweatshirts plus I pulled out the long socks and all of the blankets. Biggest wimp ever. I don’t envy you people in the northern states right now. But if you need a vacation from the cold, let me know, I have an air mattress.

chunky_black_bean_soup

Even if it’s not that cold here, soup has been hitting the spot every single day lately. You know along with the three cups of tea I have to drink to keep my body temperature up. Okay, I’ll shut up now about this cold. But I won’t shut up about soup. Soup wears many hats (Many bowls? Something like that…). The delicious hat, the (usually) healthy hat and best of all , the easy hat. I love to whip up a big ole’ batch of soup on the weekend, pack it into mason jars for the week and grab one on my way out the door each morning to enjoy for an easy (and cheap!) lunch at the office.

chunky_black_bean_soup

I took one of my favorite recipes my mom would make, and turned it into a soup that has major Southwest flair. Chunky Black Bean Soup packs the perfect protein punch with its beans and brown rice, adds in all the fiber and vitamin-goodness of onion, tomatoes and garlic and mixes in the delicious flavors of chili, cumin, cilantro and lime.

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Chunky Black Bean Soup
Author: 
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes with chilies
  • 1 15-ounce can black beans, drained and rinsed
  • ½ tsp chili powder
  • ½ tsp cumin
  • 2 cups chicken or vegetable broth
  • ½ cup rice
  • Optional toppings: cilantro, avocado, shredded cheese, lime wedges for squeezing
Instructions
  1. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions and garlic until tender and fragrant.
  2. Add the tomatoes, black beans and spices, mix and let heat through.
  3. Add the broth and bring to a boil.
  4. Stir in the rice, lower heat to low or medium-low and cover. Cook for 45 minutes.
  5. Once rice is tender serve with preferred toppings.
  6. TIP: If eating as leftovers, add more broth before reheating as the rice will absorb more moisture as it sits in the fridge.

chunky_black_bean_soup