With the mass food preparation holidays looming over me, I'm wildly swinging on the foodie scale between complete ecstasy and sheer panic. Reviewing recipes, wishing I could try way more than I have time, money or mouths to feed with it, and then collapsing that excitement into the reality of everything that has to be done beforehand, while the regular routines of daily life continue their unabashed assault on my general sanity.

So, while visions of sweet potato gratin, praline cheesecake, herbed rib roast dance in my head, the more immediate question is "What's for dinner?" Something quick and tasty with a little kick to it always works. If you are looking for smoked turkey, Trader Joe's carries it and all you have to do is cube it and toss it in. This is a quick fix and dinner is served!

Ahwatukee Foothills resident Lori Rossi began collecting recipes at age 14, but her real love affair with cooking started after picking up a December 1989 Bon Appetit magazine. Today, she shares her love of the kitchen with her two kids, Nathan, 13, and Nicole, 10. Contact her with a question or idea at azlrossi@gmail.com.

Smoked Turkey Jumble

2 cans chicken broth

1 cup orzo pasta

1 can black beans, drained and rinsed

1 cup frozen corn

8-ounce smoked turkey, cubed

1 teaspoon cumin

1 cup chunky salsa

1/4 cup fresh cilantro

Optional: Shredded cheese and sour cream

Bring chicken broth to boil, add orzo. Cook for seven minutes. Add cumin, turkey, beans, corn, salsa and cook for additional five minutes. Add cilantro. Serve with cheese and sour cream if desired.

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