We’ve had three days of non-stop cooking and eating around here, much to the delight of my family, who generally must endure my preference for eating out. Due to the cool and rainy weather, we are really enjoying being houserats, munching on what we can and making lots of goodies. Yesterday, we watched a great movie with hot chocolate and popcorn, made two recipes of pecan pralines and a wonderful turkey salad and baked potato soup with all the goodies on top. Today, I am making this tortilla soup after I finish my apple walnut cake and coffee. I can’t wait to get on the scale.
I saw where several of you made turkeys for your family if you were going somewhere else for Thanksgiving. How do you use your leftovers? We’ve been successfully creative this year so I have three suggestions for your turkey. The first is my friend, Carole’s recipe for a very good turkey salad; the second is my friend Trisha’s famous Chicken Tortilla Soup, which I make with smoked turkey; the third is to tell your turkey to go watch football. Okay, I shouldn’t write before my first cup of coffee. Sorry about that. Here are the recipes. Bon Appetit.
2 cups chopped turkey or chicken
2 cups chopped celery
1 cucumber, seeded and chopped
1-2 cups cilantro, chopped with stems removed
1 cup mayonnaise
Mix all ingredients together and serve with crackers or on whole grain bread. (I toasted some nine grain bread yesterday that had whole seeds in it and made sandwiches with the salad and endive leaves–mm-mm.)
Chicken Tortilla Soup
2 chicken breasts, boiled, diced, cooked in chicken broth
1 onion, sautéed
1 can Rotel tomatoes
1 can cream of chicken soup
1 tsp. cumin
1 can beef broth
1 tsp. Chili powder
Slices of lime
Round tortilla chips
Shredded Jack cheese
Mix all together and cook for 30-45 minutes. Serve with sliced lime, cilantro, chopped avocado, diced tomato, and a small handful of chips. Top off with shredded cheese, and enjoy.