Turkey Suizas Casserole

Ingredients

• 2 poblano chili peppers
• 3 tablespoons extra virgin olive oil (EVOO)
• 8 tomatillos, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• Salt and pepper
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin (about 1/3 palmful)
• 1 teaspoon honey or agave syrup
• 1 lime, juiced
• 1-1 1/2 cups chicken stock
• 1 pound cooked turkey, chopped or pulled
• 1 cup Mexican crema or sour cream
• 1 1/2 cups grated Swiss cheese
• 1 cup grated Monterey Jack cheese
• 12 corn or 8 flour tortillas, warmed
• Sliced red onions, for garnish

Serves 4

Preparation

Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.

Pre-heat the broiler.

Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.

In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.

In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.

Turkey & Quinoa Meatloaf

Ingredients

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Ann's Cornbread Dressing

INGREDIENTS:

1 ½ recipes cornbread (9 cups crumbled)

White bread (4 cups crumbled)

1 cup chopped yellow onions

1½ cups chopped celery

2 Tbsp butter

5-6 cups chicken broth and/or drippings

1 1/4 Tbsp Poultry Seasoning

½ tsp Sage (to taste)

½ tsp black pepper

1 raw green onion chopped

2 boiled eggs chopped

3 large eggs beaten

PREPARATION:

1. Bake cornbread per instructions on bag. Crumble into large bowl. Add crumbled white bread.

Saute yellow onions and celery in butter in pan until crisp-tender. Don’t overcook. Add to breads.

2. Add seasonings and broth. Taste. You should be able to vaguely detect the poultry seasoning and sage. DO NOT ADD SALT.

3. Add beaten raw eggs and green onion. Mix well.

4. Add boiled eggs and turn lightly so as not to break yolks up too much.

5. Cook for 30-45 min at 350. Stir once during cooking.

6. If it seems too sticky, add a little more canned chicken broth or milk.

Polenta Pie

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 6-ounce package portobello mushroom caps, cut into cubes
• 1 onion, chopped
• 1-1/4 pounds ground beef or turkey
  
• Salt and pepper
• One 14.5-ounce can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more for sprinking
• One 10-ounce package frozen green beans, thawed and drained

Make it your own
Serve the beef mixture over couscous, pasta or rice.

Directions:

1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.

2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.

3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.

Middle Eastern Beans & Rice

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup uncooked basmati rice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 quart chicken stock
• 1 1/2 pounds ground turkey
• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 bunch chopped fresh cilantro (optional)
• 1 bunch chopped fresh parsley (optional)
• 1/4 cup pine nuts (optional)
• salt to taste
• ground black pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Meat Pies

2 pre-made pie crusts
1 1/2 lb ground meat
1 potato (peeled and cubed)
Olive oil
Salt & Pepper

1. Cook potatoes in olive oil and salt & pepper
2. Add ground meet and brown.
3. Season with salt & pepper to taste
4. Cut pie dough into 4 quarters
5. Fill a quarter of dough with meat mixture and fold up the dough into a ball
6. Bake for 20 min at 425 degrees

Upside Down Pizza Casserole

1 1/2 lb Ground Turkey (or beef)
Olive Oil
1 onion (diced)
4 cloves garlic (minced)
1 green bell pepper (minced)
2 cans sliced button mushrooms
1 can condensed tomato soup
1 tsp italian seasoning
2 cups shredded mozarella
1 pkg tater tots

1. In a pan, sautee onions, garlic and pepper in olive oil. Add ground meat and cook thoroughly.

2. Add mushrooms, soup and seasoning.

3. Transfer to greased baking dish. Top with cheese and then frozen tater tots.

4. Cook in oven at 400 degrees for 30-35 minutes (until tots are golden)

Quick Posole

INGREDIENTS
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground pork or turkey
Salt and pepper
1 teaspoon ground cumin
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped
2 jalapeño chiles, seeded and finely chopped (optional)
10 tomatillos, husked and halved
1 tablespoon honey
3 cups chicken broth
One can hominy (15.5 ounces), drained
1/3 cup chopped cilantro (a generous handful)

1 lime, halved
1 avocado, cut into small chunks
2 cups corn tortilla chips, lightly crushed
1/2 heart romaine lettuce, shredded

PREPARATION
1. In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the pork and season with salt and pepper; add the cumin. Cook until brown and crumbly, 3-4 minutes. Stir in the onion, garlic and jalapeño.

2. Using a food processor, pulse the tomatillos until coarsely chopped, about a few seconds.

3. Stir the tomatillos into the pork, lower the heat to medium and cook, stirring, for 10 minutes.

4. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1-2 minutes. Stir in the cilantro and turn off the heat.

5. Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over the avocado. Serve the pork in shallow bowls with the avocado, tortilla chips and lettuce on top

Posole Mexican Lasagna

2 tablespoons extra virgin olive oil (EVOO)
2 pounds ground pork or turkey
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 can hominy (15 ounces)
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14-16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

1. Place rack in oven in middle of oven and heat broiler or place oven on 400°F.

2. Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

3. While meat cooks heat 1 tablespoon EVOO in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5-6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5-6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

4. Char all of the tortillas over an open flame or in dry hot skillet.

5. In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4-5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Hula Joes

Ingredients
1 tablespoon extra virgin olive oil (EVOO)
1/4 pound smoked ham or bacon, diced
1 1/2 pounds ground meat (turkey or pork)
1 sweet onion, such as Maui or Vidalia, finely chopped
2-3 cloves garlic, finely chopped or grated
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup tomato sauce
1 cup fresh pineapple, chopped
Salt and freshly ground black pepper
4 Kaiser rolls
1 cup shredded yellow cheddar cheese

Preparation
Pre-heat the broiler.

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Cook the bacon in the pan until crispy, about 3-4 minutes, and remove it to a small bowl.Return the pan with the bacon drippings back over the heat. Add the ground pork and cook until golden brown and cooked through, about 10 minutes. Add the onion and garlic to the pan and cook until soft, about 5-6 minutes.

While the pork and onion are cooking, in a small bowl, mix together the brown sugar, red wine vinegar, Worcestershire sauce and tomato sauce. Pour into the skillet with the pork and onion, cook about a minute, then stir in the pineapple. Season with salt and pepper, to taste.

While the filling is cooking, split open the rolls and toast them under the broiler. Be careful not to burn them!

To serve, place a bun bottom on a plate with a scoop of Hula Joe mixture and a sprinkling of cheese. Top with the bun cap and serve with Pacific Rim Potatoes alongside.

Garlic Ranch Turkey Burgers

INGREDIENTS
1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce

1/4 cup bread crumbs
seasoned salt and pepper to taste


DIRECTIONS
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, bread crumbs, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).