Turkey

Turkey (#17) Izmir Kofte (Baked Meatballs and Potatoes)

This dish was made in one of my brand new "Made in the USA", Lodge skillets.  The potatoes were cut into wedges and lightly fried, then added to the pan with the meatballs and tomato mixture, and baked for 35 minutes.  I added a hint of cinnamon and a splash of lemon to the tomato sauce because I love that combination.  Turkish meatballs are not round; they're more cylindrical-shaped.  I also made a Greek yogurt sauce with finely chopped Persian cucumbers, minced garlic, lemon and fresh dill.  So simple, and so delicious.  All of the vegetables were bought at my local Farmer's Market in Old Town Scottsdale.  I found so many wonderful recipes on various Turkish food websites; this is just the beginning of my exploration into Turkish food.  Kebabs, croquettes, and lamb shanks with root vegetables are some other recipes I can't wait to try.
http://www.turkish-cuisine.org/english/pages.php?ParentID=5&PagingIndex=0

Mexico

Mexico (#16) Chips, salsa fresca, guacamole, jalapeno queso fundido, beef flautas, and chicken enchiladas with red sauce

Cinco de Mayo!

 

Fresh guacamole and salsa fresca.  I like mine with lots of finely minced serranos for lots of heat!

 

I bought a cast iron skillet to make this fundido (chili con queso) recipe I found on-line.  It’s so simple to make.  Cook diced onions, tomatoes and jalapenos in olive oil, add ½ cup of beer and reduce it down.  Then add shredded jack cheese and sharp white cheddar.  Pop it under the broiler until it’s golden and bubbly. 



 

These beef flautas were the best!  I found the recipe on a blog called the “Homesick Texan”.  I browned cubes of chuck roast with jalapenos, fresh tomatillos, cilantro and cumin, and let it simmer for three hours in a combination of water and Corona beer until it was perfectly tender.  I rolled the mixture in a corn tortilla and lightly fried them until the tortillas were crisp. 



 

I love enchiladas!  These were filled with shredded chicken from a store-bought roast chicken, and a little cheese and onions.  The secret is to dip the corn tortillas in hot canola oil, then in the enchilada sauce before filling them.  Top with the sauce and shredded cheese, then bake until the cheese is melted and bubbly.