Last week Jessica made turkey tacos with cranberry ginger chutney.
Ingredients:
leftover turkey from T-giving (or cutlets)
tortillas
Swiss cheese
olive oil
Chutney:
1 bag cranberries
1 cup water
1/2 to 1 cup sugar (depending on desired sweetness)
1 ginger root
5 splashes red wine vinegar
1/2 cup chopped scallions
pepper
Add water, cranberries and sugar to pot and bring to boil. Add ginger, red wine vinegar and stir occasionally at a simmer. Add scallions, season with pepper and continue stirring until chutney thickens. For tacos, spread chutney onto whole tortilla. Put turkey onto half of tortilla and cover with Swiss cheese. Fold in half. Drizzle and rub olive oil on both sides of taco. Broil on high on lower rack until golden and crispy. Flip and continue broiling until golden on second side and cheese is oozing. Devour.
Thanksgiving Turkey Tacos with Cranberry Chutney
Yummy
Thanksgiving would be incomplete without the ritual assembling-of-Ikea-furniture-for-mother. Forty-eight screws, eighteen (plywood) pieces, and two caliced hands later we have a new queen-sized guest bed.
On a less ritualistic note, I read this today during my online traffic school. Lesson #2:
“We carry our emotional state into the car. If we’re having a bad day at home or at the office we will be inclined to vent our frustration on the road. Add to that several cups of strongly caffeinated coffee or cans of soda, and you have a prescription for aggressive driving.”
So much for drivethru Starbucks.
I’m in LA with mom for Thanksgiving. We’ll be going to Cousin Sonny’s, where I’ll see the step-family, including Michael and April this time (step-bro and sis)! I then plan to see dad in the O.C., and Wayne in San Diego. I’ll let you know how it goes, dearest reader. Happy T-giving.
While I’m here I have some down time to take some online traffic school. Yippee!
