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Food on the Move: Mickey's Kitchen serves up variety for customers

BELLEVUE, Iowa — Melissa Tott knows her way around the kitchen.

“My family’s been in the restaurant business since I was a little kid,” said the Bellevue resident. “From the time I was 9 or 10, I was helping out with dishes.”

When she started her own family, Melissa’s love of culinary pursuits continued to grow, according to her husband, Eric Tott.

“Whenever we had holidays, everyone would come to our house, and she would be the one cooking,” Eric said.

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Quick Fix: Turkey Tacos with Corn and Red Pepper Salad

If you still have leftover Thanksgiving turkey, here’s a great way to use it. Or you don’t need to wait for leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli.

I use flour tortillas for these tacos. An easy way to warm them is to wrap the tortillas in a damp paper towel and microwave them on high. A colorful salad of red bell peppers and corn completes the quick meal.

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Tomato-forward chicken fricase is warm and hearty

It might have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavor.

In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we adapted San Juan chef Jose Santaella’s recipe from his book “Cocina Tropical.” Instead of a whole cut-up chicken, we use only bone-in thighs, as dark meat stands up better to braising than more delicate breast meat.

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