Turkey Enchilada Casserole

Ingredients:
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes
Stir in 1 cup enchilada sauce
Add salt to taste
Meanwhile, cut tortillas in half
Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit
Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level
Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese
Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes
Sprinkle with chopped cilantro

Yield: 8 - 10 servings

Moros y Cristianos (Cuban-Style Black Beans & Rice)

Ingredients:
2 cups uncooked long grain rice
2 Tbsp olive oil
2 cups chopped onion
2 cups chopped green bell pepper
6 garlic cloves, minced
1 cup chopped seeded tomato
2 Tbsp sherry vinegar
2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp ground coriander
1 tsp fennel seeds, crushed
1/2 tsp salt
1/4 tsp ground red pepper
1/4 cup water
3 - 15 oz 50% less sodium black beans, rinsed & drained
6 dashes hot pepper sauce (Tobasco)

Cook rice according to package directions (I personally use a rice cooker)
Heat oil in a large saucepan over medium-high heat
Add onion, bell pepper, & garlic to pan; cook 10 mins or until tender, stirring occasionally
Add tomato to pan; cook for 2 mins
Add vinegar & the next 6 ingredients (thorough red pepper) to pan; cook for 2 mins
Stir in 1/4 cup water, beans, & pepper sauce; bring to a boil
Reduce heat & simmer for 10 mins or until heated through, stirring occasionally

Yield: 12 servings (serving size; about 1/2 cup beans & 1/2 cup rice)

Broccoli with Red Pepper Flakes & Toasted Garlic

Ingredients:
2 tsp olive oil
6 cups broccoli florets (about 1 head)
1/4 tsp kosher salt
1/4 tsp crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in large non-stick skillet over medium-high heat
Add broccoli, kosher salt, crushed red pepper, and sliced garlic
Sauté 2 minutes
Add 1/4 cup water
Cover, reduce heat to low, & cook for 2 minutes or until broccoli is crisp-tender

Olive Oil Glazed Potatoes

Ingredients:
1 lb russet (baking) potatoes (about 2)
1 1/4 cups water
2 Tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp salt

Peel potatoes & halve lengthwise, then cut crosswise into 1/8" slices
Combine potatoes with water, oil, garlic, & salt in a 10" nonstick skillet & bring to a simmer
Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender & most of the water is absorbed, 10-12 minutes

Marinated Heirloom Tomatoes with Tarragon

Ingredients:
1/4 cup finely chopped shallots
1 Tbsp chopped fresh tarragon
2 Tbsp balsamic vinegar
4 tsp extra virgin olive oil
2 lbs (about 6 medium) heirloom tomatoes, cut into 1/4" slices
1/4 tsp salt
1/4 tsp freshly ground black pepper

Combine first 4 ingredients (through extra virgin olive oil) in a bowl, stirring well
Arrange tomatoes on a platter
Sprinkle tomatoes evenly with salt & pepper; drizzle with shallot mixture

Lemon Drop Cocktail

Ingredients:
2 cups frozen vodka
1/2 cup freshly squeezed lemon juice
1/2 cup superfine sugar
1 lemon, thinly sliced
ice

Combine the vodka, lemon juice, & sugar
Pour into cocktail shaker with ice & mix
Pour into martini glasses & garnish with lemon slices

Summer Berrry Medley with Limoncello & Mint

Ingredients:
1 cup fresh raspberries
2 cups fresh blackberries
2 cups hulled fresh strawberries, quartered
2 cups fresh blueberries
1/4 cup sugar
1 Tbsp grated lemon rind
2 Tbsp fresh lemon juice
2 Tbsp limoncello (lemon flavored liqueur)
1/2 cup torn mint leaves

Combine first 8 ingredients (through limoncello) in a bowl, let stand 20 minutes
Gently stir in mint using a rubber spatula