Varmegeddon....aka Rich Bob's Impact Cafe'

      Once again we enter the 'Man Cave'.  I have been contemplating this for a few years now, but I finally decided to put together a custom high power varmint rifle rig for on the road.  At first I investigated the prices for a new custom built rig by companies such as Montana Rifles, Hankins, Randy's, and Cross Canyon Arms.  Although they were much more, it made me want to try and put together my own design.  I knew due to the expense this would be a project over time.  This would be used for gophers, coyotes, crows, vultures, bobcats, and badgers, ground hogs, and even the occasional pig.  My research took me nearly a year, first wanting a Ruger #1 in 204 Ruger caliber.  This is a screaming up and comer, but the rifle is priced high and only available special order.  I regrouped and decided on the 22-250 Remington caliber.   This caliber has been around for many years and has been a Velociraptor within it's own right.  The velocities in the lighter rounds (35-40 grains) will reach out and touch Mr. Coyote at 4400 fps.  At the higher bullet weights (64 grains) it will still roll 3600 fps; capable of tackling Javelinas and some whitetail deer.

 

      This caliber is available through many manufacturers and custom dealers.  I narrowed my choices to the Weatherby Vanguard and the Remington Varmint SF.  Weatherby guarantees sub MOA for these rifles.  I searched for months with little success as the Weatherby is a high profile weapon usually available only through special order months in advance.  The Remington wasn't much easier, but finally I found a shop in Duncan, OK that could order it for me without much ado.  Murf's Gun Shop not only found what I wanted, but had it delivered within days.  This gun has a heavy stainless steel fluted barrel mounted in a synthetic stock with custom recoil pad and dual front swivels for sling and bipod mounts.  Right off I had the stock fiberglass bedded onsite to hand fit the barrel.  www.murfsguns.com/ 

      Next up for me was the scope rings/mounts and then the front bipod.  I found these when I could, Academy Sports and Dick's (believe it or not).  I also preordered a custom leather sling from Lever  Gun Leather in Athol, ID.  www.leavergunleather.com   We have several other slings made from this company;  the highest quality handmade work.  Besides the logo at the top; lettering on the sling?  Varmageddon

      I knew that the scope would be the most integral and hardest, if not the most expensive part of the project.  A good scope for this rifle could easily cost more than the rifle itself.   I have always loved Leupold Scopes, but left the door open for others, such as Swarovski, Nikon, Vortex, Zeiss, and Barska.  Eventually I narrowed this to the Vortex Viper HST in 6-24mm x 50.  It has side focus range finding, MOA reticle, and completely sealed high rise turrets for adjustments and re-zero reset after sight in.  It comes with caps, sun shade, and of course, a lifetime warranty.  The best scope for the money.

      Remarkably I found this scope at the very same discount prices I found online, but at Fehner and Son Grain Company in Gonzales, TX.  Yes that's right, a feed store, however this location also hosts a considerably well stocked gun store inside.  www.fehnerandson.com/  I do mean considerable; it would rival many other gun stores I have visited.  Welcome to Texas, eh?  They even mounted and bore sighted it for me.
      On the way home due to maintenance and never ending winter weather issues, we had some unexpected downtime and I found a nearby outdoor rifle range.  I was so hungry to pull the trigger on this young lady.  I had already stocked nearly 200 rounds of Hornady 50 grain varmint rounds.  I began sighting at 50 yards, then 100, and finally 200 yards for zero.  I readjusted the external cover cap for final zero and tightened it down
      The scope has finicky eye relief and range is very critical to focus.  After several rounds at shorter ranges I also discovered the barrel is heavy enough that when shooting off a platform it is not necessary to even hold the rifle with the off hand.  Sighting at 50 yards is considerably lower with such a flat trajectory and subsequent groups show the bullet does not begin to drop noticeably until after 250 yards.  

Getting the feel of her during the early rounds

     Then I began the tricky part of checking the external turret settings for 'click accuracy' out to 500 yards.  I had pre-calculated the MOA clicks according to the directions, but wanted to double check. I can always use the MOA reticle holdovers, but this is one of the features for which I bought this scope.  These were 'spot on'.

50 yard groups, bullet is still rising and 100 yard groups were damned near 'dead on'

200 yard zero, first two were high as bullet is still rising.  One adjustment......voile'.  

Final group is just short of 1 inch.  Bullet drops 4.9" at 300, 14.2" at 400, and 32" at 500 yards.

      The finished gun weighs in at a whopping 12 pounds.  This keeps recoil to a minimum and provides a steady platform as well.  In fact the report and recoil are only slightly higher than a .223 in an AR.  For most varmint applications I plan using the Hornady Vmax in 50 grains to keep the corrosive gasses at bay.  HOT rounds (35-40 grains) in this rifle can limit a barrel's life to about 1000 rounds.  I will also use the Nosler Trophy Grade 64 grain for larger game, such as javelinas or smaller pigs.  The barrel has a 1 in 14" twist which usually isn't very good at stabilizing the larger bullets, but Nosler has engineered a 64 grain bonded soft point, flat base bullet just for that barrel and twist.

 

      Amazingly, the ballistics for both these rounds are quite similar and won't take a complete re-sight in when switching between the two.  Simple scope turret adjustments will do it, but additional range practice will be needed to validate this.  Fine tuning for a future javelina hunt.  Final price for this build:  just under $1800.

"I do hunt, and I do fish and I don't apologize to anybody for hunting or fishing"

Norman Schwarzkopf

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Texas Palmetto, La Grange , and Rancho Salado

       Moving on our shortened winter adventure we set up camp in Palmetto State Park just south of Interstate 10 and north of Gonzales, Texas.  We have stayed here several times before while wild pig  hunting.  This is a wonderful campground on the banks of the San Marcos River in an environment of wild small Palmetto bushes.  Nice, paved campsites with electric and water for $18/day.  I am not They have nice hot showers and a supply of firewood is available.  There are miles of trails and nature to explore as well.  I am not wild pig hunting this year as our plan this winter is to save $$$ for our upcoming Alaska trip this summer.  Our freezers still have some room for yummies.  We did

arrive to temps in the low 70s, but humid as well.  Nice to be able to camp with the doors open though.  Our next morning we hit the road for our longest sojourn of this stop as we headed to Bastrop.  The home of Southside Market this venue has very good BBQ as well as a meat market full of goodies my freezer asked me to check out.  I found what I was searching for:  Southside Market Hot Beef Sausage.  This stuff is delicious, but the name is misleading.  The 'hot' refers to extra ground black pepper added for flavor, but only a bit of additional heat.  We love it.  www.southsidemarket.com/      Of course while there we had lunch.  Their brisket was as good as I have ever eaten.

Southside Market Hot Beef Sausage (Hot Gut) 

Southside Market Lunch Combo Brisket and Hot Gut w/sides

      We also visited the Capital of Texas BBQ, Lockhart TX during this stay.  We ate ribs and sausage at Kreuz and  Black's.  Barb always orders Black's Famous Beef Ribs which are enormous.  They average 1-2 pounds each and are loaded with meat.  She whittles on it a bit at dinner and then brings the rest home to snack on later.  Of course, Roux gets the bone.  We also picked up another MONSTER Beef Rib for our freezer.  YUM!  We were lucky enough to have our good friend join us at Black's in Lockart for dinner one evening.  Jesse Shanks is always a treat with which to dine.  

Black's 1 1/2 pound beef rib 

Barb & Jesse Shanks

      If you're in the South Central Texas area, this is the Capital of Texas BBQ.  There are no wrong choices, only incredible food.  Be ready cause this is Texas BBQ, which means no forks, no sauce.  Food is served on brown butcher paper with white bread, plenty of sides choices, and a roll of (needed) paper towels.  Ice tea is the 'House Wine of the South'.  

      We traveled to the nearby town of Shiner to visit.  This is the home of Spoetzl Brewery and the famous Shiner Beer, Pride of Texas.  www.shiner.com/  Yabba dabba do

Spoetzl Brewery   Home of Shiner Beer

      Shiner is also the home to one of the oldest and largest Catholic Churches in the entire state of Texas, Sts. Cyril and Methodius.  The structure is one of the largest of the painted churches of Texas and has six beautiful stained glass windows made in Munich, as well as a huge mural of Christ in the Garden of Gethsemane over the altar.   
      The first Czech and German families arrived here in 1887.  They settled the new area of Shiner, but attended church in either Halletville, Yoakum, or Praha.  On June 17, 1890, Father John A. Forest met with a group of Catholic men to plan the building of a church in Shiner.  Two acres of land were purchased from Moritz Richter, and the home of the Catholic Church in Shiner was established.  The church, 85 feet by 40 feet with a steeple 112 feet high was completed May 31 after just 5 months.

Saints Cyril and Methodius Catholic Church

      We also took a day trip to La Grange to visit an old fishing friend.  That's right, this is the town made famous in the ZZ Top song.  The infamous 'venue' no longer exists, but the town thrives nonetheless.  Sean still lives there and has changed from driving Enron FRAC trucks to a very successful welding business.   Sean and his wife Anna have lived here for years.  I first met them through Sean's brother, Buck who worked for me in the USAF in Oklahoma.  We always had a helluva good time bass and catfishing in nearby Fayette Lake.   La Grange is very nice area with considerable ethnic history as well as reasonable cost of living and home prices.  It still retains much of it's German, Czech, and Polish heritage, customs, and traditions.

Anna & Sean Best

     Of course no trip to this area would be complete without a visit to Nolan Ryan's Texas Burger.  As I have said before it is my favorite burger on the planet.  txburger.com  It is the finest All Beef Burger I have ever eaten.

Pictures courtesy of TX Burger

      Some of the meals we I prepared here in camp included Turtle Soup, Turkey Tacos, Boudin Mac Choux, and Razor Clam Po Boys to name just a few.

Turtle Soup w/Crusty Bread

Boudin Maque Choux w/Pork Tamales

Razor Clam PoBoys w/Broccoli Slaw

      We spent another week with our friends at their ranch in Salado, TX.  I worked for Jody Arnold for several years towards the end of my US Air Force career.  A finer man you'd be hard pressed to find.  He and his wife Juanita have a small horse ranch just outside Salado, TX.  We were able to enjoy the full hookups next to their barn where they camped as well while their house was being built back in the 90s.  Jody worked in education and health care after his USAF retirement, finally enjoying working with horses on his ranch.  They have a wonderful home with a spectacular view from the hills just outside of town.  Juanita entreprenerd a highly successful bakery.  When she sold it she settled into sewing custom made nurse and doctor smocks which has turned into a highly lucrative business as well.   She has scaled back a bit now as she settles into full retirement.  Additionally they both volunteer for mission trips with their local church group, helping to build needed facilities wherever needed.  During our visit they were looking forward to their Ireland vacation this summer.

      We always love our visits.  Picture parking your RV at 'home away from home'.  We have always felt very welcome here.  Barb and Juanita easily immerse themselves into 'girl talk' as well as completing as many projects as possible during our stay.  Unfortunately, I have been much less ambitious, working on my photography, but this trip I hope to help Jody with the livestock.  We arrived to find Juanita taking a break from her work so she and Barb could have some welcome 'girl time'.  They also welcomed a new 'puppy' into the family. I say puppy, but 'Daisy' is a Great Pyrenees, Sasquatch, 3/4 ton mix.  Loveable as all get out, you can just tell she's gonna be a big one. 

      We were able to attend a couple of their grand daughter Sophie's high school softball games during our stay.  Although the weather was a bit on the COLD side, it was fun.  She is a catcher that plays several different leagues throughout the year, including a SELECT LEAGUE for the very best.  Jody and Juanita are proud grandparents.  

 

      This trip I had planned Seafood Gumbo as my contribution to the stay.  It turned out pretty well.  We had another great visit as it is always fun to catch up on things with old friends and reminisce about 'back in the day'.

Rancho Salado

Juanita, Daisy, and Jody

      We head back north now to visit our grandson for a few more days in Oklahoma.  With our being gone this entire summer to Alaska as well as his turning 18 we are maximizing our opportunities for spending time with him.

"We are the people our parents warned us about" 

Jimmy Buffet

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Retiree Road Philosophy During Turbulent Times

      This has been a stressful winter for Barb and I with the late start, medical issues, tire and loading troubles while still being able to save money for our impending Alaska trip this summer.  Tack onto that all the normal camping and travel SNAFUs and I can only thank God for my wife.  We survived mostly due to her patience and ability to control her cranky old husband.  She has always made things seem not so LARGE.

      As for many retirees, technology and social media is an important part of our modern informational network.  We are able to keep in touch with children, grandchildren, and a wide variety of friends.  It's help in travel throughout the winter is incredible.  The convenience of utility apps is instrumental.  We're never really out of touch unless we want to be.  However, in social media it is easy to get caught in the traps and pitfalls of anyone else with a computer and an opinion, let alone the mainstream media MSM.  The country has become incredibly divisive and uncivil since the election two years ago.  We all have our opinions, but these days that only leads to more conflict.  There seems to be no middle ground anymore.  The lack of the subsequent civility is certainly troubling.  I used to assume that we would always be able to separate politics from friendship, but this has become not so simple.  I blame society in general for this, but mostly the MSM.  I use Facebook quite a bit.  I have found it a windfall resource for reuniting with old high school and Air Force friends.  I have tried on more than one occasion to stay out of politics online, but to no avail.  I have my opinions as well and am certainly not perfect.

       I am ashamed to say that I have lost two good friends during this past winter due to our difference of opinions.  One was a long time friend from high school; very well educated.  We had some very good debates, but in the end he could simply not condone any of my opinions or the fact that I voted for Mr. Trump.  I am the one who ended the friendship. I feel bad for that, miss our discussions, and the fact that we could not bind together as Americans rather than party affiliates.  I have tried to reach out once again, but to no avail.  I don't blame him.  I am still in danger of losing another relationship due to the very same differences. 

      I am nearly 66 now, quite obviously set in my ways due to a lifetime of work and personal experiences.   I served 22 years with the US Air Force and another 20 years teaching elementary school.  My wife and I volunteered every year with the Community Center for Aging during the holiday meals, donate regularly to charities including several of my former students in need.  We donate nearly 120 pounds of dog food yearly to our local foster/rescue agency.  We also donated to the Olympia, WA Toy Run the past two years although unable to attend.  During research for my next book we have passed out many 'Blessing Bags' to homeless on the streets while listening to their stories.

       I consider myself a conservative although I have little use for either party anymore.  I make no excuse for my politics or opinions.  In my coming years I have no intentions of deviating from them.  They have served me well.  I look back at my life and although I have regrets, my style of lifetime beliefs has been successful.  Society is obviously changing.  I understand this as a part of time.  I take no issue with this unless it begins to affect me and my family.  I do not like the taxes or changes in health care any more than anyone else, but the flaring of socialist thought and mantra troubles me.  It is by no means the majority opinion, but when the MSM gets ahold of anything they can sensationalize that will sell copy...….the rules go out the window.  I wish they would check their facts, unless their ultimate goal is to steer and mislead us.  SHOCKER  I'm not going to go into specifics; that only leads to another round of debate.

      I am a product of my upbringing, my environment.  I thank God every day for parents who raised me in their shadow although at the time I may not have agreed.  Dad has been gone for nearly 20 years now and in some small way I am grateful for that; these issues would have sickened him.  I know that the only thing I can do is to continue on, live a good life, and give/receive love and respect where it is due.  I like to believe I am a generous soul and would like to remain as such.  As I said, society is changing.  Let those that believe in that continue, but do not expect us that have thrived under the old system to agree, or surrender.  I do respect your beliefs.  The majority has always ruled.  I pray for that to continue.  You can have yours without infringing on mine.   If love does truly triumph over all, then we should begin to prove it.  Remember the Golden Rule?  As a society we have forgotten so much.

"I am not the same, having seen the moon shine on the other side of the world" 

Mary Anne Radmacher

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Texas Canyon Lake

           We had a wonderful visit with our oldest grandson, Brock.  He is growing to be such an articulate artist and writer.  With Brock now being 17, it is hard to put into perspective just how fast the years have flown by.  We always enjoy the visit with our in laws and his mother.  Good country folks who have always welcomed us with open arms.  We always feel at home there. We certainly enjoyed the $2.29 diesel prices.  

      Heading south now on our abbreviated winter loop we arrived at Canyon Lake, just west of New Braunfels, Texas.  It was a long trip with headwinds of 20-30 mph whittling our gas mileage to 11 mpg towing.  This is one of our favorite places.  Located close to New Braunfels, Austin, San Marcos, San Antonio, and even Blanco this is a good base of operations.  Sensational BBQ, shopping, and dining abound here.  The lake is a beautiful backdrop, although it is part of the reason the entire 'Hill Country' real estate market has BLOWN UP over the past 35 years.  The surrounding cliffs abound with beautiful homes at unbelievable prices.

      We set up camp at the USAF Fam Camp at Canyon Lake Recreation Park.  www.militarycampgrounds.us/texas/randolph-canyon-lake-recreation-park  It is located right across from the US Army camp on the lake and share some of the same facilities, but in all honesty it is much nicer.  Full hookups here are $20/day or $120 weekly;  equaling a daily cost of $17 a day.  Level concrete pads with good gravel roads, fire pits, laundry, marina, and easy access to the lake as well as the surrounding New Braunfels, Blanco, San Marcos, and San Antonio area.    

      We set our flag here for 2 weeks.  Shopping with the purpose of refilling our freezer, pantry, and stomachs. We restocked our freezer with HEB Hatch Green Chile Sausage, and Pork and Chicken Tamales.  I got a jar of Muscadine Jelly as well as a jar of Candied Jalapenos, two of my favorites.  I even found a King Cake to celebrate a little of Mardi Gras while we're here.  I have to admit that HEB is my all time favorite grocery store.  They have everything.  I mean that darn near literally.  I seldom come out disappointed.
      This far from Louisiana it is not unusual not to be able to find Tasso, so I decided to get some pork shoulder and make my own.  After brining, I finished mine over the firepit by starting it off to the side to enjoy the oak smoke for several hours and then finishing over the coals.  These Cajun Ham Chunks are used in many dishes so it is a staple I use several times a year.
      In between we thoroughly enjoyed our time in camp relaxing and grilling ourselves.  One of our favorite stops when we visit is Gruene, TX which offers a plethora of activities and shopping, being one of the oldest towns in Texas as well as the home of the oldest dancehall.  Nothing like a walk through town, picking up some DELICIOUS Pecan Roca, and a cold beer and music at the Gruene Hall.

       We always enjoy a trip to Coopers BBQ in New Braunfels.  Although Texas rightfully boasts some of the BEST BBQ in the entire country, this place has the best brisket in my opinion HANDS DOWN.  This, of course, will draw some staunch criticism from other aficionados.  I am out of this world for the moist, tender mesquite smoked brisket with the best crunchy pepper crust imaginable.  Add a few of the traditional sides, such as beans, corn o' cob, mac n cheese, red skin tater salad, coleslaw, pickles, jalapenos, onions, etc.....life is good.  

       Another day we took a trip and headed up to Luckenbach and Fredricksburg, TX.  Luckenbach is a treasure with quaintness that can't be described.  If you like cold beer and good country music, better!  Our goal is to visit here someday during a weekend festival and camp on the grounds; just relax, drink beer, and bathe in good country music within walking distance of the RV (an important safety consideration)  There is always a good party to be had here every weekend.  www.luckenbachtexas.com/  Just ask Willie, Waylon, and the boys.  This year we narrowly missed the Mud Dauber Festival and Chili Cookoff.  Much as I would love (and as good as my chili is) to compete, I'm not sure my homemade chili would stand up.  These dudes are seasoned professionals...….with guns. 

 

       Fredericksburg is a seat of German culture and lots of things to see and do as well.  I can always find many a shop here with Texas sauces, glazes, jellies, jams, a variety of pickled vegetables, and BBQ sauces.  There are several very good German Restaurants as well as local cuisine at which to dine.  We have eaten a couple of times at Mamacita's, an excellent Mexican restaurant.  The food here is 5 stars off the hook.  Be sure to ask for the Green Pico de Gallo with your chips when you arrive. www.mamacitas.com/  I highly recommend it.  One other eatery I HIGHLY recommend is Grandma Ds just south of the dam on Highway 306.  Best breakfasts on the lake; they give you a BUNCH of food for the money. canyonlakerestaurants.com/granny-ds-restaurant.html 

    Our in-camp Mad Chef menu consisted of Baked Penne w/Ricotta Wild Boar Herb Cheese, Fried Razor Clams (Mac n Cheese Night), Fig Glazed BBQ Ribs w/corn o' cob, a BIG Chef's Salad, and Shepard's Pie to name just a few. The Ribs with Fig Glaze was a new adventure for us.  Prepared and baked in the oven, then finished over the campfire with the Fig BBQ Sauce.  We absolutely loved it.   I even adapted several of our lunches towards Charcuterie with healthy selection of gouda, fruit, crackers, soppressata, genoa, and capicola. 

Baked Penne

Baby Backs w/Fig BBQ Sauce

SUPER BOWL SUNDAY

Green Chile Chicken Wings w/Mango Shrimp Salsa & Ham Roll Ups

      We were able to visit with several long time friends from our Air Force days.  Tina and Randy Long invited us to their beautiful home in New Braunfels for a wonderful BBQ.  Tina and I worked together 26 years ago in the AWACS Training Squadron and she hasn't aged a bit. It was a great visit.   

      We also met up with our very good friend Col. Jesse Shanks (ret) at the San Marcos BBQ for some great BBQ.  Although we visit him nearly every year it is always a pleasure.  Barb thinks of him as her father and he and I can discuss Scotch, BBQ, and the current state of messed up world affairs so the visits are always special.  

          The weather was good during our stay and we still find the countryside to be beautiful.  Diesel here was a decent $2.49, but propane balanced it out a bit at $3.48 per gallon.  Thank God for mild weather.  We absolutely LOVE the Texas Hill Country, but our search for the perfect winter home goes on.  The prices are steep.  We did check out a nice piece of property at a fair price, but it was a bit farther north than we would like.  We cruise a short distance now SE to Ottine, TX and Palmetto State Park.  What a hidden treasure....our next base of operations.  

"For my part, I travel not to go anywhere, but to go. I travel for travel's sake.  The great affair is to move." 

Robert Louis Stevenson

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Leftover Turkey Ideas Part 2: Croque Madame

        Yet here is another recipe to use with that leftover holiday shredded turkey.  By now we are enough past the holidays so that we once again hunger for a little long bearded bird.  This one really 'takes a left turn' when it comes to originality.  I have made Croque Madame several times.  It is a delicious grilled ham and cheese type sandwich.  The original recipe I use calls for French toast.  This recipe also allows for that if your tastes desire.  Call it what you will, it is a deli style sandwich using croissants and this twist on the holidays adds another taste dimension that will satisfy you.

INGREDIENTS
• 1 cup leftover gravy or 1 cup milk
 • 1/2 cup milk • pinch of nutmeg
 • 12 ounces gruyere cheese shredded + divided
 • 1/2 cup parmesan cheese grated
 • 2 croissants halved, or your favorite bread
 • 2 tablespoons Dijon mustard
 • 4 slices fried or baked crispy prosciutto
 • leftover turkey enough for 2 sandwiches
 • leftover mashed potatoes enough for 2 sandwiches
 • leftover cranberry sauce enough for 2 sandwiches
 • leftover roasted brussels sprouts or other veggies finely chopped
 • 2 fried eggs
 • crispy sage for topping (optional)

INSTRUCTIONS
      Add the gravy and milk to a small sauce pot and bring to a boil.  Add a pinch of nutmeg.  Remove from the heat and stir in 6 ounces of shredded gruyere cheese and the parmesan cheese, stir until melted and smooth.
      Preheat the oven to 425 degrees F.  Place the 2 bottom halves of the croissants on a baking sheet or baking dish and spread with 1 tablespoon mustard over each. Top with a thin layer of roasted brussels sprouts (or whatever veggies you have) and then spread on a layer of mashed potatoes.  Drizzle the cheese sauce over the mashed potatoes.  Top with turkey, cranberry sauce and then 2 slices crispy prosciutto each.  Add the top halve of the croissant and gently push down.  Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
       Meanwhile, heat butter in a large skillet over medium heat.  Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes.  Place an egg on top of each sandwich, and serve hot with fresh salt + pepper.  If there is any cheese sauce leftover, drizzle that overtop as well.  This oooey gooey treat will get everywhere including your mouth;  enjoy.  Grab your forks and knives!

"I come from a family where gravy is considered a beverage"  

Erma Bombeck

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Leftover Turkey Ideas: Turkey Green Chile Enchiladas

      Here is another idea for what you can do with your leftover turkey, be it Thanksgiving or Christmas.  Everybody has a zillion more TetraziniGoulashTurkeyAlaKing recipes kicking around, but here is one that adds a little zing.  I love the fact that it still incorporates some of the same gravy, cranberry, and squash ingredients.  This is an easy meal in the RV on the road as well.  We usually freeze our leftover shredded turkey within a day of the BIG MEAL.  You can only eat so much at a time.  I like to keep it as low fat as possible using corn tortillas, but sometimes finding the larger tortillas in white corn can be a challenge.

ENCHILADAS
• 2 tablespoons olive oil
• 2 cups peeled + cubed butternut squash
 • 1 teaspoon chipotle chili powder
 • 1 teaspoon cumin
 • 1 teaspoon ground sage
 • 10 ounce can Green Chile Enchilada Sauce
 • 5 ounce can Fire Roasted Diced Green Chiles
 • ½ cup milk
 • 1-2 cups shredded turkey
 • 1/3 cup dried cranberries optional
 • 6 ounces sharp cheddar cheese shredded (I like mild cheddar)
 • 4 ounces smoked gouda cheese shredded (Monterey Jack works well too)
 • 10 ounce can Red Enchilada Sauce
 • 8-10 flour or corn tortillas
 • 1 tablespoon olive oil or butter


CRANBERRY SALSA
• 1 cup leftover cranberry sauce
 • 1/3 cup fresh pineapple chopped
 • 1 jalapeno seeded + chopped
 • 1/3 cup fresh cilantro chopped
 • juice of 1 lime

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Set a large, high-sided skillet over medium heat.  Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender.  Add the chipotle chile powder, cumin and sage.  Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk.  Cook for 5 minutes or until the sauce is warmed through.  Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.  Lightly grease a 9x13 inch-baking dish.  Pour half of the red enchilada sauce into the bottom of the baking dish.

      Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the turkey mixture into each tortilla.  Roll them up and place the enchiladas in the prepared pan with seam side down.  Top with remaining red enchilada sauce and cheese.  Bake for 20-25 minutes or until the cheese is melted and gooey.  Plate and serve the enchiladas with the cranberry salsa or your choice.

"If you want to save a species simply decide to eat it.  Then it will be managed......like chickens, like turkeys, like Canadian geese" 

Ted Nugent

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