Sort of.
Family is headed home to Indiana from a great holiday week visit with lots of good conversation, tasty food (if I do say so myself), and nice wine. Now it’s time to get things prepared for this evening’s Game Night Gathering.
I’ve already made a second batch of chunky blue cheese/yogurt dip, and another couple cans of water chestnuts are marinating in teriyaki, waiting for the final wrap in bacon and roasting that’ll turn them into rumaki; now it’s time to deal with some of the leftovers from Thursday.
My sister gave me a subscription to Southern Living Magazine last year for Christmas, and the November issue offered a perfect solution to the remaining turkey an’ stuff after you’ve had enough sammiches – turkey tostadas with cranberry chipotle sauce (YUM!).
I’ll cover the tostada part tomorrow – for today, let’s get to the cranberry chipotle goodness:
INGREDIENTS
•1 cup whole-berry cranberry sauce – I used some of my cranberry relish
•1/3 cup taco sauce
•1 canned chipotle pepper in adobo sauce, minced
•1 tsp chili powder
•1/2 tsp ground cumin – my home made chili powder blend has more than enough cumin in it, thank you very much, so I didn’t feel the need to add more
•Salt to taste
Combine cranberry sauce, taco sauce, minced chipotle pepper, chili powder, and ground cumin and microwave on HIGH for 2 to 3 minutes or until thickened, stirring halfway through. Season with salt to taste.
Smells heavenly – I cannot wait for tonight!