Leftover Tacos ™

If you ever wondered what to do with your leftovers, wonder no more. I've used shredded chicken for this recipe but it also works with beef and even your thanksgiving turkey leftovers.

I've shredded the chicken by hand, but you can even use two forks to use as well.  If shredding meat by hand, make sure your hands are clean.

Fillings

2-3 cups shredded chicken

1/2 c diced onions

1 c - 1  1/4 c (8- 10 oz)  salsa 

1-2 T oil (olive or canola)

1 clove garlic, crushed and chopped

1 lime juice and zest

1/8 - 1/4 tsp each:  salt, pepper

1/8 tsp red pepper flakes

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside. Shred chicken into bowl with onions.

Heat saute pan to medium high heat, lower heat to medium and add oil. Add chicken, onions, salsa, salt, pepper, red pepper flakes, garlic, lime zest to pan.  Squeeze lime juice over mixture. Cook for 6- 10 min or until heated, stirring occasionally. 

Scoop chicken into a taco shell.  Top with your favorite fixings and enjoy!

Serves 4-6.

Grilled Venison Tenderloins ™

This is an excellent recipe for venison. I've used a grill pan for this, but you can also use a saute pan or even the outdoor grill too.  This recipe is also great with beef  or lamb too. 


1 lb Venison tenderloin
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 1  1/4 T Worcestershire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley,  granulated garlic (adjust to taste)
pinch of turmeric (optional)
1- 2 T olive oil

In a shallow bowl, combine tenderloins, salt, pepper, Worcestershire sauce, garlic, parsley, and turmeric.  

Toss to coat tenderloins on both sides. Cover and let marinate in the refrigerator for 20 to  30 min. approx. 

Heat pan over medium high heat.  Reduce heat to medium or medium low and add oil.

 Add tenderloins and cook on one side for 5-9 min or until desired doneness. Flip tenderloins over and repeat on other side until done. 

Serves 4.