With this weeks games beginning on Thanksgiving, it seems like there’s been a lot of food to go with football already. Maybe it’s all that turkey staring at us in the fridge (we ate chinese on Saturday for a change of pace). Whatever it is, for today’s games we’re going to delve into the post turkey day leftovers and bring them back in a fun tasty way.
Lunch – Turkey quesadilla
1 bag flour tortillas
1 bag shredded mexican cheese
put tortilla on a baking sheet and sprinkle with cheese. Dice turkey into small 1/4 inch or smaller pieces. Sprinkle over the tortilla (approx 2 ounces per tortilla). Dice one scallion and one jalepeno and sprinkle over the turkey. Add more cheese and top tortilla. Repeat as necessary to take care of your crew. Bake in a 350 degree oven for 10-15 minutes or until the cheese is properly melted. Serve with salsa and sour cream if you like.
Dinner – turkey pizza
We covered pizza crust in week 8, check back there for that discussion.
6oz of diced turkey
1 jar of thai peanut sauce
1 scallion diced
1/4 cup chopped fresh cilantro
1 small peeled carrot or three baby carrots shredded
On the crust put a layer of thai peanut sauce, leave about 1/2 inch from the edge of the dough. sprinkle on the turkey, carrots, cilantro and scallion. Cover liberally with cheese being sure to overlap the sauce on the crust. Sprinkle a few peanuts around the pie. Cook at 350 for 25 minutes.
We’ll enjoy lunch with a Farmhouse Blonde and for dinner we’ll be turning to our trusty Wrigian. We hope you enjoy today’s games with friends, family, food and of course good beer.