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try these recipes Thanksgiving south of the border Recipes courtesy of AllRecipes.com Busy Night Turkey Taco Soup with Avocado Cream Ingredients: • 1 (11 ounce) can Mexican-style corn • 1 (16 ounce) can chili beans, undrained • 2 (14.5 ounce) cans chicken broth • 1 (16 ounce) jar chunky salsa • 2 1/2 cups cooked, chopped turkey meat • Salt and pepper to taste • 1/4 cup chopped fresh cilantro • 1/2 cup low-fat sour cream • 2 tablespoons guacamole Directions: 1. In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. 2. In a bowl, stir together sour cream and guacamole until smooth. 3. Ladle soup into bowls and top with guacamole mixture. Three Cheese Organic Turkey Quesadilla Ingredients: • 4 Dietz & Watson Whole Wheat Wraps • 8 slices Dietz & Watson Originals Organic Turkey Breast, shredded • 1/8 cup chopped fresh sage • 2 slices Dietz & Watson Originals Picante Provolone, shredded • 1/2 cup Dietz & Watson Cranberry Honey Mustard Directions: 1. Spray skillet with olive oil and heat over medium heat. 2. Place one wrap on the bottom of the skillet. 3. Top wrap with 2 slices of cheese, shredded; 4 slices of Dietz & Watson Originals Organic Turkey, shredded; half of chopped sage; and 1 slice of cheese, shredded. Top with the second wrap. 4. Grill for about 5 minutes, then flip to the other side and grill for another 5 minutes or until cheese has melted. 5. Take off heat and cut into fourths to serve. 6. Serve with 1/2 cup of Dietz & Watson Cranberry Honey Mustard, for dipping. 7. Repeat for second quesadilla. Terrific Turkey Chili Ingredients: • 3 tablespoons vegetable oil, divided • 1 1/2 pounds ground turkey • 1 (1 ounce) package taco seasoning mix • 1 teaspoon ground coriander • 1 teaspoon dried oregano • 1 teaspoon chili pepper flakes • 2 tablespoons tomato paste • 1 (14.5 ounce) can beef broth • 1 (7 ounce) can salsa • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree • 1 (7 ounce) can chopped green chile peppers • 1 medium onion, finely chopped • 1 green bell pepper, diced • 3 medium zucchini, halved lengthwise and sliced • 1 bunch green onions, chopped • 1 cup sour cream • 1 cup shredded Cheddar cheese Directions: 1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. 2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. 3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. 4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. 5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve. NOVEMBER 19-25, 2017 WHAT'S UP! 47 Give those holiday leftovers some Mexican flair