Thanksgiving: The RemixThings I am thankful for this year:
Having a good steady job.Living in THE most perfect apartment.
Not having to drive a car.
Daily photos of Tanya Coe.
Galbi Dolsot BiBimbap.
The three weeks of nice weather that we had in Washington DC.
Going to Philadelphia.
Bourbon Butterscotch Sticky Buns.
My sister, mom, dad, grandma, Lorenzo, cousins and favorite aunt coming to visit me.
Being able to keep my word about not being that girl walking to work in a pencil skirt and chunky New Balances. I got super sleek city girl sneaks. Wink.
I have not caught a cold (so far! Knock on wood - I think its the hot toddies)
Kanye West’s Tweets.
Finding a good coffee shop.
Late night movies with Rachel.
Having Health Insurance.
Learning lots of good East Coast Words. Rachete.
The Yards Park.
Jeggings. Yes, still.
Inspirational spinning instructors.
If you were as lucky as I was this week and found yourself with buckets of foil wrapped tidbits, leftovers from thanksgiving, you might need a little help with the remix. Last year I made empanadas with blue cheese and butternut squash. This year I am making taquitos with cranberry salsa and a quick crutido, for your face. yum.Salsa Ingredients
4 TB Leftover Cranberry Sauce
1 Red Chili, Minced
¼ Red Onion, Minced
1 Tomato, Diced
½ Lemon’s Juice
Salsa InstructionsMince the pepper and onion, dice the tomato and blend together with the leftover cranberry sauce and lemon juice. Add salt and pepper to taste and set aside, the flavors with become stronger as it sits.
¼ of a Cabbage, Sliced
2 Serrano Chilies, Minced
2 Cloves Garlic, Minced
2 TB Rice Wine Vinegar
1 TB Grapeseed Oil
2 Green Onions, Diced
Crutido InstructionsChop the cabbage, onions, chilies and garlic. Toss with oil and vinegar. Add salt to taste.
Shredded Mozzarella Cheese
Vegetable oil (enough to be an inch deep in your pan)
Any other interesting leftovers you want to stuff in a taquito
Taquito InstructionsHeat about an inch of vegetable oil over medium/high heat. Place a few spoonfuls of leftover turkey, the other leftovers and some cheese inside the tortilla and roll tightly. Gently place them in the hot oil with the opening down, this will allow that part to firm up first, sealing the filling in. After about a minute and a half, flip the taquito over to fry the other side. They should be a light golden brown. Set them onto a paper towel, some of the oil will soak out and they will crisp up. Repeat to your heart’s content. Serve with Crutido and Cranberry Salsa. You’re welcome.