ISO: ISO I have frozen turkey tenders in the freezer and I'd like to make somthing a little
- Thread starter dawnnys
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Here's a recipe posted by DawnMO - Turkey Wraps with Chipotle Mayonnaise
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
...Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.
INGREDIENTS:
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
DIRECTIONS:
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
Makes 2 servings; can be doubled.
Bon Appétit/October 2000
http://www.epicurious.com/recipes/food/views/TURKEY-WRAPS-WITH-CHIPOTLE-MAYONNAISE-104034
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
...Serve the wraps with purchased salsa and an avocado, grapefruit and red onion salad with oil and vinegar dressing. Complete the menu with chocolate wafer cookies and coffee ice cream.
INGREDIENTS:
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
DIRECTIONS:
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
Makes 2 servings; can be doubled.
Bon Appétit/October 2000
http://www.epicurious.com/recipes/food/views/TURKEY-WRAPS-WITH-CHIPOTLE-MAYONNAISE-104034
Another one from my files: Turkey Pesto Panini
TURKEY PESTO PANINI
Easily grilled on a panini press or George Foreman grill.
* 8 slices crusty Italian bread
* 1/2 cup basil pesto (commercial and homemade)
* 1-2 tablespoon mayonnaise
* 3/4 lb thinly sliced oven-roasted turkey breast
* 1 tomato, thinly sliced
* 1/2 red onion, thinly sliced
* 4 slices gouda cheese
* melted butter
1. Preheat panini press or other sandwich maker--I use a George Foreman grill.
2. Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
3. Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
4. Top with remaining bread slices, pesto side down; brush tops with butter.
5. Brush the bottom of the panini press with butter.
6. Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
7. Repeat to make the other two sandwiches.
8. Cut each sandwich in half and serve.
SERVES 4
http://www.recipezaar.com/Turkey-Pesto-Panini-149229
TURKEY PESTO PANINI
Easily grilled on a panini press or George Foreman grill.
* 8 slices crusty Italian bread
* 1/2 cup basil pesto (commercial and homemade)
* 1-2 tablespoon mayonnaise
* 3/4 lb thinly sliced oven-roasted turkey breast
* 1 tomato, thinly sliced
* 1/2 red onion, thinly sliced
* 4 slices gouda cheese
* melted butter
1. Preheat panini press or other sandwich maker--I use a George Foreman grill.
2. Spread 4 slices of bread with pesto on one side and the other 4 slices of bread with mayonnaise.
3. Divide the turkey, tomato slices, onion slices, and cheese equally among mayonnaise-dressed bread slices.
4. Top with remaining bread slices, pesto side down; brush tops with butter.
5. Brush the bottom of the panini press with butter.
6. Add 2 sandwiches, close lid, and cook about 5 minutes or until lightly browned and cheese is melted.
7. Repeat to make the other two sandwiches.
8. Cut each sandwich in half and serve.
SERVES 4
http://www.recipezaar.com/Turkey-Pesto-Panini-149229
And yet another: Turkey Chili
TURKEY CHILI (Or Chicken)
"...Note that this turkey chili recipe makes a lot of chili. We had so much leftover after making this batch that we used a bunch of it as the sauce and filling for enchiladas (which, by the way, is a terrific way to use up extra chili)."
INGREDIENTS:
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
DIRECTIONS:
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.
From Simply Recipes
http://www.elise.com/recipes/archives/001571turkey_chili.php
TURKEY CHILI (Or Chicken)
"...Note that this turkey chili recipe makes a lot of chili. We had so much leftover after making this batch that we used a bunch of it as the sauce and filling for enchiladas (which, by the way, is a terrific way to use up extra chili)."
INGREDIENTS:
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
DIRECTIONS:
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.
From Simply Recipes
http://www.elise.com/recipes/archives/001571turkey_chili.php
Try this with turkey: Chicken Couscous with Dried Fruit
(Note: Heather tried this and diced the chicken instead of shredding it).
CHICKEN COUSCOUS WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits "(I used apricots and dried cranberries)"
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve.
Serves 4.
From Williams-Sonoma
posted at:
http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
(Note: Heather tried this and diced the chicken instead of shredding it).
CHICKEN COUSCOUS WITH DRIED FRUIT
2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1-1/2 tsp. ground cumin (or more to taste)
3/4 tsp. ground cinnamon
2 cups shredded roast chicken
1 cup chopped mixed dried fruits "(I used apricots and dried cranberries)"
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted
(Salt, to taste)
DIRECTIONS:
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve.
Serves 4.
From Williams-Sonoma
posted at:
http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
http://whatdidyoueat.typepad.com/what_did_you_eat/2007/06/presto_pasta_ni_1.html#more
heather_in_sf
Well-known member
I have to say again how delicious this was!
heather_in_sf
Well-known member
Oh!!!! I just saw this! I'm going to make this for the porchetta I got today, UM!
Thank you, you two, I'm excited!
Thank you, you two, I'm excited!