CT Recipe Newsletter: Turkey Vegetable Fajitas + Cheese Stuffed Tomatoes

Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hello ,

It is hard to believe that we are already in the crazy holiday stretch.
I have to plan out my Thanksgiving meal this week. I am going to invite
the family over to my house this year. Maybe you can help by suggesting
some of your favorite Thanksgiving recipes. Look out for my next
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in handy for your holiday dinners.

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Turkey Vegetable Fajitas
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4 Flour Tortilla, 10"
3 Sweet Peppers, Green, Red - cut into strips
1/4 Cup Soy Sauce
2 tablespoons Sugar
1 Onion, Medium, Chopped
2 tablespoons Lemon Juice
3 Garlic, Minced
1 tablespoon Cornstarch
1 tablespoon Olive Oil
1/4 teaspoon Red Pepper, Crushed
12 Oz Turkey Breast, Thin Strips

Wrap tortillas in foil; warm in a 300 degree F oven about 10 minutes. Combine soy sauce,

sugar, lemon juice, corn starch, and crushed red pepper in a bowl. Spray a cold large

skillet with nonstick coating; preheat. Add sweet peppers, onion and garlic. Stir fry 3 to 4

minutes. Remove vegetables from skillet. Add oil to the skillet. Stir fry turkey for 3 to 4

minutes or until no longer pink. Stir soy sauce mixture; add to skillet. Cook and stir until

bubbly. Add vegetables; heat through. Spoon turkey mixture onto tortillas; roll up.

Serves 4

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Check out some recent posts from my blog:

-Baked Potato Slices:
http://cheftomcooks.com/2009/11/13/baked-potato-slices/

-Dutch Baby Pancakes:
http://cheftomcooks.com/2009/11/03/dutch-baby-pancakes/

-Chicken Tenders in Lemon Butter Sauce:
http://cheftomcooks.com/2009/11/03/chicken-tenders-in-lemon-butter-...

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Cheese Stuffed Tomatos
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6 large tomatoes
1 cup cooked white rice
2 cups shredded Swiss cheese
2 tablespoons butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/2 cup mushrooms, sliced
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon black pepper

Preheat oven to 350 degrees F. Grease a shallow baking dish. Cut off top 1/4-inch of each

tomato and set the tops aside. Scoop out the pulp from each tomato. Drain the excess

liquid from pulp and set aside. Heat butter in a skillet. Add onion and celery and cook

over medium heat until onions become translucent. In a mixing bowl, combine onion and

celery with rice, cheese, tomato pulp, mushrooms, salt, marjoram and black pepper. Spoon

the mixture into each tomato shells. Replace the tops. Place in a baking dish and back for

about 15 minutes.

Serves 4

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Be well!

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Happy Cooking!

Chef Tom
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