Recycle your Turkey.Turkey Albondigas soup. My Americanized version...

Mexican flavor for Thanksgiving Day leftovers! In the past we have done full on Mexican Thanksgiving dinner, mole turkey enchiladas and all! But this "sopa" has become as much a tradition as the day itself. It's refreshing to add some international flavors after days of mashed potatoes and gravy. Not that there's anything wrong with that!
Take that turkey carcass and make a really rich stock with few cloves of fresh garlic, celery, carrots and onions. Drain the stock reserving and bits of turkey meat and refrigerate over night. NOW you can throw out that old bird. (Don't forget to thank him.) Skim off excess congealed fat. Take 1 lb. of ground organic turkey meat, 1 egg, 1 cup of precooked brown rice (or white if thats what you have in the pantry) 1 tablespoon of dried Mexican Oregano (or any oregano),salt and pepper.Take off any rings you are wearing and make golf ball sized meatballs and drop them into the boiling stock. Add 1 chopped green chiles and reserved turkey meat from the carcass. Season broth to taste and serve with fresh chopped cilantro and quesadillas, and have your Franks Hot Sauce,La Valencia or Pico Pica on the table for the spice lovers.... ( nephew STEVO!).

A nice pearing.

Breakfast today was Ezekiel Spouted Grain bread, toasted with raw almond butter and sliced pears. I cannot sing the virtues of almonds enough. Raw almonds. Have some everyday. Soak them in spring water for a few hours and add them to salad- they take on a new texture and sweetness that is divine, and the sprouting process gives them more oxidizing benefits. Check out Ezekial Bread in the freezer section. The fat and oil in the almond butter will stave off hunger better than a bowl of Special K!

No Grill Tennesee Texas Road House inspired Baby Back Ribs

We shot the promo with Bobby Bare at The Texas Roadhouse. While inspired by the ribs that Tony served us at his restaurant in Goodlettsville, Tennessee, The recipe comes from Tim's golf buddy (and super food "Foodie") Glenn Bourland. Thanks Glenn, I hope I did them justice.
Pork Baby Back Ribs
Rudy's Rub (or similar dry rub mix)
Liquid Smoke
BBQ Sauce-
Nancy's Special Sauce
(Our son prefers Masterpiece BBQ, But I made up this one and it was dang good!)
1 cup ketchup
1 cup coke or Dr. Pepper
1 cup brown sugar
1 tbs. cider vinegar
1/4 cup molasses
1/4 cup soy sauce
1 tbs. Worcester sauce
1 whole chipotle pepper from can-(to be removed before serving)

Add all ingredients to sauce pan and cook on low heat for about an hour until thick and dark and syrup like in consistency.

I first use pork baby back ribs. I remove the membrane on the back of the
ribs, and rub them well with a spice mix. Rudy's Rub should did quite well.
We first learned about "Rudy's" from another musician- Harry Connick Jr.!
Wrap them in saran, for a few hours or even better overnight. Remove them
and place ten in a shallow roasting pan. I usually put 3/4 cup of water in
the bottom of the pan and add 2 tbs. of liquid smoke. Cover the pan with
foil, punch a few small slits in foil, and bake at 225 degrees for 5-7
hours. You can raise the temp to 240 degrees if time is a factor. Remove
the foil for the last 2 hours. Heat a grill just before serving and sauce
Ribs. If you have a grill available, place on grill for 1-2 minutes a side so they mark without burning. Or, pass them under the broiler for 3-5 minutes- or, not.