Saturday, January 05, 2013

Saturday Morning Breakfast

We tried another new recipe this morning.    This one was for breakfast.... you keep me out of the McDonald's drive through at 8am Saturday morning.  Oh...the McGriddles...they call to me....

So.  We tried this recipe:

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Bacon Egg and Cheese Ring

Course: NEW TO TRY
Serves: 4?  


  • 1 can crescent rolls
  • 5 large eggs; scrambled
  • 1 cup shredded Colby and Monterrey jack cheese
  • 8 slices cooked bacon can be precooked
  • 1 teaspoon season salt


  1. Heat oven to 375 degrees. Scramble eggs on stove top. 
  2. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)
  3. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.
  4. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.
  5. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

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Alterations:  I didn't use seasoning salt.  I just added a bit of salt and pepper to the scrambled eggs.
I used precooked bacon.   Next time I would "pre-crisp" the precooked bacon in the microwave before adding it.
I need to wrap the dough tighter, and try not to overlap in the middle on top, the rest was done, but that part was doughy. I just cut that part off.

The Verdict:  Yes!   We'll make it again...which is good, since I bought ingredients to make it next Saturday too ;)

The Mom:   Yum!
The Dad:  Delicious (said several times...and made known that this would be welcome on Saturday mornings  again soon)
The Picky Girl Child:  "I can't like it!"  picks up bit of bacon...let's fall from fingers...  pokes at it....eats a bite of bready part... refuses to even eat the eggs or cheese...which she loves.     She's not allowed to vote anymore.  OK, she is...but her vote will be weighted lightly.

Wednesday, January 02, 2013

Turkey Leftovers...part 1

We had a HUGE turkey in the freezer that we cooked a few weeks before Christmas.   So big, that I froze stock, drippings, 4 ziplocs of white meat about 2 cups each, and I think about 3 ziplocs of dark meat the same size.    This was in addition to all the turkey we ate when we cooked it.   This was a big big turkey.

Now,   I'm going through a bunch of recipes for turkey leftovers that I found online.  You know, to expand the leftover turkey recipe horizons.    We can eat up the dark meat no problem, but we are always left with a bunch of white meat, and there are only so many turkey sandwiches one can eat.

Tonight I'm making a recipe for Turkey Enchiladas.  (I'm writing the first half of this post around 11am, I'll write the rest either this evening after dinner, or tomorrow, yay for elasped time in blog world!)

I found many, many recipes for Turkey Enchiladas online.   I've only recently had enchiladas for the first time.    They are delicious.   I have a recipe, which a friend recommended, for "White Chicken Enchiladas" .  Wow! They are delicious!  We all loved them.   I also tried some more traditional (I think) beef enchiladas with red enchilada sauce, which I liked, but not as much.     So the Turkey Enchilada recipe I chose is closer to the chicken one.   For that matter, I'm sure I could just substitute turkey for the chicken in the above recipe, but I'm trying something NEW today!  

So...without further ado...  here is the recipe I'm cooking tonight:

Print Recipe

Turkey Enchiladas

Course: NEW TO TRY
Total Time: 45 Min
Serves: 4


  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, Regular or 98% Fat Free,
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 medium onion chopped (about 1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken,
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar cheese or Monterey Jack cheese, about 4 ounces


  1. Stir the soup and sour cream in a small bowl.
  2. Heat the butter in a 3-quart saucepan. Add the onion and chili powder and cook until the onion is tender, stirring occasionally. Stir in the turkey, chiles and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with the cheese.
  4. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Alterations:  Turns out I pack a lot more into a ziploc than I thought.  I used closer to 3 cups of chopped turkey.   I used 1T of onion powder instead of real onions...because I don't like to cry.   I also used 1 1/2 cups to cheese on top.   Here's how it turned out.

You may notice that the "COURSE" is listed as "new to try" rather than "main course".   When I import my recipes into Plan To Eat, I try to remember to save them all as "New To Try", so that I don't clutter up my whole recipe book with things that I've never made.  I like to keep the main recipes full of my regular tried and true favourites.

Soooo,  How was it?  Will we move this recipe from "New To Try" into "Main Course".  

The verdict:   YES!
Mom rating:     Yummy!    
Dad rating:     A+  Deeeelicious!    
Picky Kid #1 rating:   Mmmm!  Sour Cream!  
Baby doesn't get a rating yet...but soon!