(Leftover) Turkey Quesadillas

Happy (belated) Thanksgiving!

I hope everyone had a wonderful holiday, spending time with your loved ones and eating until you can’t possibly eat any more! As wonderful as your meals have been, I have a sneaking suspicion that many of you are close to being tired of turkey, if you aren’t already are. So, here is a recipe to add some spice (literally or figuratively – you choose) to that leftover turkey.

Turkey Quesadillas
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  1. 1 tortilla
  2. 1/2 cup grated cheese
  3. 1/4 red bell pepper, sliced
  4. 1/4 orange bell pepper, sliced
  5. 1/4 onion sliced
  6. 1/3 cup cooked turkey, shredded or sliced
  7. salt/pepper
  8. salsa
  9. sour cream
  1. In medium frying pan, heat a teaspoon of oil and add the onion and red bell peppers. Saute until softened and the onions are slightly translucent, about 5 minutes. Season with salt and pepper.
  2. In large frying pan, put the tortilla in the frying pan. Cover half the tortilla with half the grated cheese. Add the sauteed peppers and onion and turkey to the tortilla. Cover with the remaining cheese.
  3. Fold over the other half of the tortilla, so it looks like a half moon.
  4. Leave in the frying pan until cheese is melted and the bottom is golden brown. Flip the tortilla and repeat on the other side.
  1. The amounts in this recipe are for one quesadilla. It is really easy to double or triple the recipe for more than one quesadilla.
  2. If you like a bit of heat, add some cayenne or chili pepper to the peppers and onions when you are sauteeing them.
  3. Feel free to enjoy with sour cream or salsa when it's hot and fresh.
River City Cookery http://rivercitycookery.com/
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Zucchini Fritters

If you are a gardener, you are officially approaching the season of produce, produce, and more produce.  So much produce that you don’t know what to do with it.  Cucumbers, tomatoes, lettuce, Swiss chard, zucchini, the list goes on.  At the very least this quick recipe for zucchini fritters, or pancakes, should help take care of some of that extra zucchini that you don’t know what to do with!


Zucchini Fritters
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  1. 2 cups zucchini, peeled and grated
  2. 1 tbsp salt
  3. 1 egg
  4. 2 tbsp flour
  5. 1 tbsp goat’s cheese
  6. 2 tbsp ricotta
  7. ¼ tsp freshly ground pepper
  8. 1 tbsp canola oil, for frying
  1. Place zucchini in a colander and sprinkle salt all over and let sit for 20-30 minutes to drain.
  2. Once you are ready to make the fritters, squeeze as much water as you can from the zucchini. Place in medium bowl.
  3. Add egg and mix thoroughly. Add ricotta and crumble the goat’s cheese as you add it to the mixture. Combine well.
  4. Add the flour and grind some fresh pepper into the mixture. Stir until well combined. The mixture should look like pancake batter.
  5. Heat pan over medium heat and pour oil into pan once it’s hot.
  6. Spoon the mixture into the pan to make approximately 2" diameter cakes in the pan. Fry until they are golden brown (about 3-4 minutes). Flip and fry until the other side is golden brown. The fritters will be nice and moist, so as long as they are golden brown, you don't have to worry about them being cooked through.
River City Cookery http://rivercitycookery.com/
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