It’s finally here. The day that I can debut pictures taken with my new camera!
I’m still figuring out all the kinks. I’m not a still photographer. I was a videographer for years, using big & bulky Panasonic and DVC cameras…not small, beautiful DSLR’s. I’ve also discovered I might be blinder than I realized—several pictures that I thought were perfect, ended up being out of focus.
Darn you, eyes.
All in all though, the difference is striking. I tried to take picture using my phone and it looked so gross compared to my new Canon. I’m so glad my husband loves and believes in me enough to invest a huge chunk into my hobby. I sure do love him, too.
My family also got my accessories to go with the camera. A tripod, a set of flat lays (yay!), extra batteries and SD cards. I’m all set to conquer 2020 over here at Leen Cuisine!
First things first, we’ve got to get back on track for the New Year. I think I probably gained 20 pounds since November with all the holiday foods flowing through the newsroom like a flooded river. It’s been a struggle trying to say ‘no’ to cookies and candies and carb-heavy meals. I’m going to slowly get back on the keto train over the next few weeks.
First up: a simple salad with leftover Christmas turkey. I’ve got so much turkey left over I don’t know what to do with it. I thought I could season it and warm it up in a pan with some oil and then use a big chunk of it for salads this week. There’s nothing better than a fresh salad when you’ve been chowing down on mashed potatoes for weeks.
The best part of this salad is the chipotle ranch. I used a cup of bottled ranch, some salsa, and a lot of chipotle chili powder to make an incredible dressing for this salad. It’s a great way to make something semi-homemade.
So here’s to the new year, here’s to a new blog, and here’s to a new outlook through a new lens. Enjoy!
Southwestern Turkey Salad
A salad full of leftover turkey with a spicy, creamy chipotle ranch dressing.
- 2 cups shredded cooked turkey (or rotisserie chicken)
- 1 tsp. cumin
- 2 TBS. chipotle chili powder, divided
- 1 tsp. garlic powder
- salt & pepper
- 2 TBS. olive oil
- 1 cup ranch dressing
- 1/2 cup salsa
- 4 cups chopped romaine
- 2 cups sliced mini bell peppers
- Shredded cheese, black olives, avocados, for topping
- Season turkey with cumin, 1 tablespoon chili powder, garlic powder, salt and pepper. Heat oil in a large skillet and add turkey. Cook until warmed through, about 2-3 minutes.
- Make the dressing: whisk together ranch, salsa, and remaining tablespoon chili powder. Pour into a resealable container for future use.
- Make the salad: top greens with turkey, peppers, cheese, olives and avocado. Drizzle chipotle ranch on top and serve.
Season turkey with cumin, 1 tablespoon chili powder, garlic powder, salt and pepper. Heat oil in a large skillet and add turkey. Cook until warmed through, about 2-3 minutes.
Make the dressing: whisk together ranch, salsa, and remaining tablespoon chili powder.
Pour into a resealable container for future use. Make the salad: top greens with turkey, peppers, cheese, olives and avocado. Drizzle chipotle ranch on top and serve.