Thursday, November 15, 2012

Author Isabella Sinclair shares Spicy Nights Turkey Enchiladas



Erotic Romance Author Isabella Sinclair shares her favorite dish Spicy Nights Turkey Enchiladas – Servings 6 (Two shells)
As an author of erotica I LOVE all things spicy! With the Thanksgiving holiday almost upon us, now is the time to start devising ways to use up all that yummy leftover turkey! Sandwiches are great – for the first day or so. If you like to enjoy a good enchilada you will devour this recipe!
You will need…
Turkey
1 can Cream of Mushroom soup
Corn Tortillas
8 oz Mozzarella Cheese (grated)
8 oz Colby Jack (grated)
Reg size container Ricotta Cheese
Coconut Oil (cause I like the exotic flavoring over Olive oil)
First you want to soften your corn shells by heating them in a skillet over med heat using the Coconut Oil. Put a TSP or so of oil in the pan and lay the shell in it. As it heats up it will start change color slightly and/or bubble. Flip the shell over and heat the other side. This will make the stiff shells pliable for filling and wrapping.
After you have your shells all soft and workable you want to grease your casserole dish with a smidge of oil.
In a mixing bowl combine the Turkey, Cream of Mushroom soup, Ricotta cheese, and 2/3 of the grated cheese. Use a small amount of this filling to line your baking dish to keep the shells from sticking and to add flavor all the way around.
Holding the shell in the cup of your palm, scoop approximately two tblsp of filling into the center. Wrap the side together and place in the dish. Using your finger smear a bit of the filling across one edge and overlap the other on top of it. The bit of filling will help keep them sealed together.
All 12 shells may or may not fit into one dish. Just get a smaller one and use it for the leftovers. After you have stuffed your shells you want to take the remaining filling (if there is any!) and spread it over the enchiladas then top with the remaining shredded cheese.
You can cover with aluminum foil – or not. I don’t like to so I leave it topless   Bake on 350 degrees for mmmm approximately 30 mins. I cook by smell. If I can smell it – it’s time to take it out! lol You want the top cheese melted and the shells to have a cooked look to them. (edges might be brown and crunchy looking but not overly so)
If you like them HOT add some Chile sauce to your mixture.
Pull them out of the oven and let stand only a few minutes. Top with your favorite Salsa and Sour Cream!
Of course, I can’t eat Spicy Nights Turkey Enchiladas without my fave Mexican beer Dos Equis…because I AM the most interesting woman in the world!  
Enjoy!
Visit with Isabella Sinclair on her facebook page
What better way to spend an evening than curling up with Isabella’s Enchiladas and her book OLLY! (don’t forget the Dos Equis!)

Enjoy this exert from OLLY...

“I love you as certain dark things are to be loved,
In secret, between the shadow and the soul.”
~ Pablo Neruda

With my hand resting at the top of my breastbone, I took a deep breath to calm my nerves, preparing to exhume several ghosts from a past I had suppressed long ago. I began, “The problem with love is that people often mistake it with several of its closely related cousins.” I paused to gather my scattered thoughts and could see she already had questions, but I held up my hand to keep her from breaking our agreement. “So many people-myself included-mistake lust and obsession for love. While still embodying them, true love is neither of those things, if that makes sense.”

Devin nodded, keeping silent while feverishly jotting down notes.

“In order to appreciate why I fell in love with the man I did, you have to understand how I came to accept the fact that love doesn’t always show up in the most convenient package. Sometimes it pushes all your buttons, makes you doubt yourself and question the core of your beliefs. At a time in my life when love didn’t seem possible, I went hunting for the next best thing...sex.”





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