I hope you all have had an enjoyable Thanksgiving weekend filled with lots fun with family, friends, food and football! That has been my weekend for sure! Thanksgiving was a lovely day. We had a house full of friends (and dogs), a roaring fire in the fireplace, more food than I could imagine, football games on the TV, great conversation and a beautiful snowfall that lasted all day. It was so “Norman Rockwell-esque” here in Colorado! Actually, I couldn’t ask for anything better. The day was sorta perfect!
This is my third and final week of a “turkey” recipe! Mainly, because I’m “turkey-ed”out… I’m sure you are too but after a tennis match on Friday my tennis friend suggested that I make a recipe for croquettes. She said they are her favorite, so Southwestern Turkey Croquettes are my homage to Mary and leftovers… All good and the Southwestern flair to the everyday croquette make them kinda, oh my gosh, good! Make sure you have cranberry sauce with them as it pairs great with the little kick of the jalapeno!
As I continue on my quest to do things in Colorado that I have never done before, I went to a classic car show. Creme de la Chrome, to be exact! Some friends and I went down to support our friend Keith and his amazing 1967 Camaro that he completely restored from frame to finished. It was a true labor of love for him. I know nothing about classic cars but I guess that this car is pretty special. For those of you who care, I took a picture below of what the car is about! Anyway, it was fun to experience a sub-culture that I hardly knew existed and see some true classic cars of American history. Shoot, for me a classic car was my Oldsmobile baby blue station wagon… Anyway, a fun night for all and our friend even got some great awards for his car! Pretty neat.
- 1/4 cup onion, grated
- 1 jalapeno, minced
- 1 tbs garlic, minced
- 2 tbs butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder (or more)
- 1 1/2 tsp cumin
- 2 cups mashed potatoes
- 1 cup turkey, chopped
- 1/4 cup cilantro
- 1 1/2 cups shredded cheese (I used Monterrey Jack)
- 2 eggs
- 1 1/2 cups fine bread crumbs
- vegetable oil for frying
- cranberry sauce for serving
- Melt the butter in a saute pan. Add the onion, garlic, jalapeno, salt, pepper, cumin and chili powder. Cook until the vegetables become soft.
- In a large bowl, combine the mashed potatoes, turkey, cheese and vegetable mixture.
- Make golf ball size croquettes (or larger if you wish) and place on a cookie sheet.
- Whisk the eggs together with about two tablespoons of water.
- In another bowl add the bread crumbs.
- Roll each croquette in the egg wash and then roll in the bread crumbs until evenly coated.
- In a medium sized saute pan, add about three inches of vegetable oil and heat to around 325 degrees.
- In small batches, fry the croquettes until golden brown on all sides. Transfer to paper towels and sprinkle with salt.
- Serve immediately with cranberry sauce.