Hoisin-Glazed Turkey Meatballs

Recipe

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice
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1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce,
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sesame oil, ginger,
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sambal or crushed red pepper
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and sugar

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in a large bowl. Whisk in cornstarch until smooth.

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Stir in 2 minced scallions
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and water chestnuts.
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Stir in turkey until completely combined.
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3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary.
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Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
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4.Stir Hoisin sauce,
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cilantro and lime juice in a large bowl.

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Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.
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Here is that whole recipe for you again:

2 tablespoons reduced-sodium Tamari or Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1 teaspoon Sambal Oelek sauce (see *ingredient note) or 1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup drained, finely chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce (see *ingredient note)
2 tablespoons chopped fresh cilantro leaves (coriander)
1 tablespoon freshly squeezed lime juice

1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2.Whisk Tamari or soy sauce, sesame oil, ginger, sambal or crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.

3.Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.

4.Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot.

Bacon Wrapped Roasted Turkey & Happy Thanksgiving 2012

So for Thanksgiving this year we went to my sister in law’s house. Did like a potluck style Thanksgiving where everyone chipped in and made something. Of course when I offer to make stuff I make about 5 things. I can’t just make one thing! ONE thing, HOW BORING! SO I offered to make The turkey, mashed potatoes, pumpkin pie, apple pie and homemade wipped cream for the pumpkin pie.

So I decided I wanted to make a BACON wrapped turkey! #1 I LOVE Bacon, #2 bacon is LOVE! #3 my thinking was as the turkey cooks the grease from the bacon runs down the bird and helps to keep it moist, #4 Bacon Gravy! (which I ended up not making) #5 BACON!
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The day before I did a brine for our turkey, I used this recipe

Here is Mr. Turkey
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Brine!

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Our Turkey!
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Brine that Bird!

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Normy is REALLY excited about brining! (can you tell)
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So the morning of Thanksgiving while we watched the Macy’s Thanksgiving Day Parade we had Mimosa’s
Champagne for mimosa

Mimosa

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had a little accident when we were taking the turkey out of the brine, the liquid kinda went everywhere
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then start making your Turkey!

Here’s where I got the Recipe

1 (13 lb) whole turkey (uncooked) (We had almost a 15 pounder)
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aluminum foil
2 cups butter (softened)
Butter makes everything better

1 1/2 ounces fresh sage (smells so amazing)
Fresh sage -smells amazing!!!

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1 lb bacon (uncooked)
2 onions
5-6 garlic cloves
salt (to taste) pepper (to taste)
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Directions:

Pre-heat oven to 325°F

Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Chop Onion and Garlic and mix together.
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Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
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Chop Sage and mix in with softened Butter.
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Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
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Salt and pepper Turkey to taste.
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Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
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Bacon and butter turkey

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Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.

Remove foil tent for last hour of cooking Turkey.

Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL – Bacon can then be chopped and placed in a separate dish of your choice).

Remove Turkey from oven once 160 degrees is reached internally in the Turkey.

(I waited until the thingy on the turkey popped to know if it was done and they say 15-20 minutes per pound to cook your turkey)

Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
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The turkey was so MOIST!
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So I was having too much fun having my mimosa that time got away from me, So as it got closer to time to leave I ran out of time to do everything I needed to do, so I had Norman help me with the potatoes…He used this Recipe
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I requested Crescent rolls because well they were always tradition at my grandma’s house when I was a kid and I LOVE them, if only Jim and Evelyn could open them!
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I hate when that can pops, scares me EVERY time!

MMMMMM
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My mother in law and sister-in-law cooking away in the kitchen
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My sister-in-law makes these bacon wrapped smokies and they are THE BOMB! SOOOOO GOOD! Here is that recipe for you too!Smokies

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My Hubby – I loves him!
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So with Normy’s Family, each year at Thanksgiving before we all sit down to eat we go around the table and say what we are Thankful for, so I made a list:
I am thankful for:

my Norman, friends, family, nieces and nephews, my camera, laughter, food, cooking, good health, the sun, music, my bed, sleep, bacon, wine, to vote, to have fun, doctors, compliments, shelter, having love, San Marzano tomatoes, my le creuset, Pinterest, sunflowers, butter, fresh ingredients, the gym, to have a job, to be an aunt/titi, to be humble, cupcakes, the mountains, to not be shopping on black Friday, lotion, Chapstick, garlic, our couch brownie, whole foods, sushi, baking, green lights, ladybugs, birth control, independence, the two words thank you, thank you cards, my blog, pictures, Friday, the weekend, windex, paper towels, DVR, Sunday’s with no football, the color red, coffee, for a home, thankful for life!!!

Let’s EAT!

Look at the spread
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My plate – I like salad and a LOT Of dressing (can you tell) MMMMMM RANCH!
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The sunset that evening.
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Cleaning up!
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But really Thanksgiving is about the sales for Black Friday right? HA!

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Happy Thanksgiving!
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here’s that recipe for you again:

1 (13 lb) whole turkey (uncooked)
aluminum foil
2 cups butter (softened)
1 1/2 ounces fresh sage
1 lb bacon (uncooked)
2 onion
5-6 garlic cloves
salt (to taste)
pepper (to taste) Directions:
Pre-heat oven to 325°F

Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.

Chop Sage and mix in with softened Butter.

Rub Sage/Butter mixture under the skin and over the skin of the Turkey.

Salt and pepper Turkey to taste.

Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.

Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.

Remove foil tent for last hour of cooking Turkey.

Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL – Bacon can then be chopped and placed in a separate dish of your choice).

Remove Turkey from oven once 160 degrees is reached internally in the Turkey.

Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).

Healthy Turkey Tacos

Recipe

For the tacos:

1 tsp canola oil
1 medium onion, minced
2 tbsp chili powder
3 garlic cloves, minced
1 tsp dried oregano
2 tsp tomato paste
1 1/4 lbs (20 oz) ground turkey (not 99% fat-free)
1/2 cup canned tomato sauce
1/2 cup low-sodium chicken broth
2 tsp cider vinegar
1 tsp light brown sugar
Kosher salt and freshly ground black pepper

For serving:

8 corn tortilla shells
Shredded Monterey Jack or cheddar cheese
Shredded lettuce
Diced tomatoes
Chopped red onion
Sour cream
Lime wedges
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In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add the onion
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and cook until softened, about 5 minutes. Add the chili powder,
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garlic,
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oregano,
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and tomato paste and stir for 30 to 60 seconds, until the tomato paste is evenly distributed.
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Add the turkey and cook for 3-5 minutes, breaking up the turkey with a wooden spoon into smaller pieces as it cooks; the turkey should be cooked through but still slightly pink.
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Stir in the tomato sauce,
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chicken broth,
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vinegar,
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and brown sugar
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and bring the mixture to a simmer;
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simmer until thickened, about 4 minutes. Season with salt and pepper before serving hot in taco shells. Garnish as desired.

Garnishes
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and then the next day for lunch I made a taco salad with Lettuce, the taco meat, cheese, tomatoes and Jalapenos – DELICIOUS!
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PW’s Lettuce Wraps

One year ago: Lori’s Crawfish Etouffee

Recipe

1 pound Ground Turkey
2 Tablespoons Peanut Oil, Or Other Light Cooking Oil
1 whole Onion (small)
1 clove Garlic, Large
1 piece Fresh Ginger (1 Inch Long)
1 whole Red Pepper
1/2 cup Diced Water Chestnuts
3 Tablespoons Chinese Cooking Wine
4 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Peanut Chili, Or Satay, Sauce
1 Tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 head Iceberg Lettuce
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The prep for this dish takes the longest, so get everything chopped and ready beforehand. Once you get cooking, you add ingredients fairly quickly.

Prep the veggies:
Dice the onion and red pepper. Drain and rinse the water chestnuts. Mince the garlic and the ginger. Cut out the core of the iceberg lettuce and give it a rinse. Allow the lettuce to drain, and carefully loosen the leaves.

Prep the sauce:
Mix together the soy sauce,
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oyster sauce,
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peanut chili sauce,
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hoisin sauce and the sesame oil.
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Heat a wok or large saute pan over medium-high heat. Add the peanut oil to the pan, allow it to heat up for a minute, then add the diced onion.
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Cook the onion for a few minutes. When it starts to become translucent (after 4 or 5 minutes), add the garlic and ginger.
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Stir fry for 30 seconds, then add the ground meat.
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Brown the meat,
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then add the red pepper
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and water chestnuts,
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stirring constantly.
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After another 3 or 4 minutes, add in the Chinese cooking wine.
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Allow this to sizzle and cook for about a minute, then add in the sauce. Stirring frequently, let this cook for 2 or three minutes. The sauce should thicken a bit. If it doesn’t, you can add a teaspoon or two of cornstarch.
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Serve with the iceberg lettuce: take one leaf and add a few heaping spoonfuls of the meat mixture, fold up, and enjoy!
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Turkey Brine

Hope everyone has recovered from Thanksgiving. I cooked from about 6AM and was still cleaning up till about 11PM. It was a long day for me! And here are a few conclusions that I came too this year…

Not making Turkey, I don’t like Turkey! I had a couple bites and well I just really don’t care for it. Thinking I will make Prime Rib Next Time.

Next time I won’t do all the cooking myself. I made everything. (By choice) Next time I will make a few things, and let others chip in, cause damn it’s a LOT of work!

Think dinner should be ready around 4PM. We ate at 7PM. Think that was too late. Granted it was earlier than when we normally eat.

should have all the food made by the time guests get to our house. It’s hard to talk to people and cook. I’d rather focus on one thing, preferable talking to my guests when they get there.

And that’s all I can think of right now….

So for my Thanksgiving I started a day before and brined my turkey. First time I ever brine a turkey…

Oh and I did a Pioneer Woman Themed Thanksgiving! (Gosh I love her)

Recipe

3 cups Apple Juice Or Apple Cider
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2 gallons Cold Water
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4 Tablespoons Fresh Rosemary Leaves
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5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
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5 whole Bay Leaves
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Peel Of Three Large Oranges
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Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
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Allow to cool completely, then pour into a large brining bag or pot.
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Place uncooked turkey (we got our bird from Whole Foods!)
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in brine solution,
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then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine.
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Submerge turkey in a pot or sink of fresh, cold water.
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Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water,
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pat dry, and cook according to your normal roasting method.
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For our turkey we just added salt and pepper and butter and We also added a little wine…

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Let’s carve this bird…or one another!
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See my new platter? Bought that JUST for Thanksgiving!
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How many men does it take to carve a Turkey?
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My plate
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Stay turned for the rest of the recipes for the stuff on my plate! Lot’s of yummy foods!

Happy Thanksgiving from The Norman’s!
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Chipotle Turkey Salad

My favorite kind of lunch meat is Turkey! My favorite sandwich is a BLT! But since I am trying to lay off bacon for the time being I went with Turkey on this!

Anymore when I cook, I don’t know if I get more excited to cook, or to be trying a new recipe, or taking the pictures or posting the recipe and pictures on here! I think I enjoy taking the pictures and posting it on here! But I do LOVE cooking. But then after I cook, I can’t wait to get on the computer and upload the pictures and pick the best ones and get on my blog and post and type away like I am now…

This tasted even better the next day!

(I doubled this recipe enough to make 4 sandwiches, for lunch the next day)

recipe

1 cup chopped cooked turkey meat
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1/4 cup chopped white or red onion
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1/4 cup chopped celery
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1 Tbsp chopped fresh or canned jalapeño chili pepper (to desired heat)
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1 Tbsp chopped cilantro or parsley

1/4 cup mayonnaise
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1/4 to 1/2 teaspoon chipotle powder (to taste)
Salt and freshly ground black pepper to taste

1 Mix chipotle powder into mayonnaise.
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2 Put turkey,
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onion,
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celery,
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jalapeño,
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cilantro into a medium-sized bowl. Fold in the seasoned mayonnaise until well mixed. Add salt and freshly ground black pepper to taste.
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Serve with avocados and sliced tomatoes, as a salad or in a sandwich. Makes enough for 2 sandwiches.
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Get you some yummy Ciabatta bread
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and some slices of tomatoes and make yourself and fabulous sandwich…
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Chipotle Turkey Salad
Chipotle Turkey Salad

I also made some homemade roasted tomato basil soup to go with our sandwiches…
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Turkey Milanese

recipe

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
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2 cups Italian-seasoned bread crumbs
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1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
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2 cups (10 ounces) cherry tomatoes, halved
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1 (2-ounce) block Parmesan
Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs
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and then into the bread crumbs to coat.
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Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through,
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2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
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Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
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Time to eat!
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