Here’s How Food Weekly Page

Okay, for all those that love a good meal, I would love to tell you this week to try some Mexican. To all, it is a great dish and very rare taste to get it just right. Some too spicy, some too mild, but if you can get the right amount, it is great. Only with its unique way of color and flavor in it its beauty. To behold some, go out tonight with someone special or just friends and enjoy your local restaurant. I know I sure will at Hacidena with my family. Or, just stay in! Here’s a great meal I like to enjoy called spinach and turkey enchiladas. Try it and you  might just find a new flavor you like. Well, from all of us at the Here’s How and me, Chef Temple, enjoy and taste the world!

The following recipe has been provided by Eat Better America.

Prep Time:25 min

Start to Finish:1 hr 10 min

makes:8 enchiladas

1	lb lean ground turkey
1	medium onion, chopped (1/2 cup)
1	box (9 oz) Green Giant® frozen chopped spinach
1	can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/2	teaspoon ground cumin
1/2	teaspoon garlic-pepper blend
1/2	cup fat-free sour cream
3/4	cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1	can (10 oz) Old El Paso® enchilada sauce
8	flour tortillas (8 inch)
1/2	cup Old El Paso® Thick ‘n Chunky salsa

1.	Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2.	Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3.	Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4.	Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.

The Food Weekly Page

This week on the food weekly page, I would like to talk about an old classic, one that can be enjoyed anytime of the day: pizza. Now, to everyone, you’re thinking, “Oh boy, pizza is my favorite food.” On a pizza, you can have almost anything. I would like to give credit to a very uncommon place for excellent pizza called Montie’s. This little pizza parlor can be found in Huntington. This place calls itself the Cadillac pizza of the world, and they are right. I would always give this place a grade A job on their pizza. So to all those who love pizza, next time you’re in Huntington, drop by Montie’s and try any type of great pizza. From the Here’s How Staff and me, Steven Temple, have a great day and taste the world.

The New Food Weekly Page

For the first time in the Here’s How, I would like to introduce the weekly food page. In this feature, I will be talking each week about a new type of food, restaurant, or recipe. The types of food will come from every part of the world, from dishes in the south-west to parts of the icy tundra. This page will have anything that you could ask for- the fruits and candy of the world right there for you. Now that you know about this feature, I will also share ideas from my readers. So please let me know what you want and like. I hope you enjoy and can taste the world.

If you have any ideas or suggestions for Steven, please leave him a comment or send an email to thehereshow@gmail.com. Thank you!