TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
- Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
ANCHO-CHIPOTLE TURKEY CHILI
Provided by Rachael Ray : Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
- Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
- Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
- Puree the anchos and stock.
- Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
- To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
TURKEY SALAD POLYNESIAN
This is another delicious warm weather salad from my Pillsbury cook booklet from 1990. It is delicious and makes a pretty presentation. So refreshing!!! Hope you enjoy!!!
Provided by Bobtail
Categories Low Cholesterol
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta to desired doneness, drain and rinse with cold water.
- In a large bowl, combine all of the salad ingredients.
- In a small bowl, combine all of the dressing ingredients, mixing well.
- To serve, pour dressing over salad mixture and toss gently.
- You may wish to serve salad on pieces of lettuce.
Nutrition Facts : Calories 353.6, Fat 16.4, SaturatedFat 3.3, Cholesterol 34.6, Sodium 290.2, Carbohydrate 36.6, Fiber 3, Sugar 9.2, Protein 16.7
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- 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.
CARNE ASADA AL CHIPOTLE
Juicy beef flank steak is marinated in a mixture of soy sauce with chipotle chile and beef broth and then grilled. It's delicious every time and takes only a few minutes to prepare. Serve with a simple salad or in tacos.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
- Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 2.2 g, Cholesterol 27.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 15.6 g, SaturatedFat 1.8 g, Sodium 969.8 mg, Sugar 0.8 g
CHIPOTLE TURKEY CHILI
Yummy idea I got on the back of my Sargento chipotle cheddar shredded cheese bag! Made with beer bread. Mmm!
Provided by jellyko
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil. Add turkey and bell pepper and cook 4 minutes or until turkey no longer pink. Sprinkle with chili powder and cumin and cook 1 minute.
- Add tomatoes and black beans and cover and simmer for 10 minutes.
- Remove from heat and add 1 cup cheese and stir to melt.
- Ladle into bowls and top with remaining cheese.
Nutrition Facts : Calories 302.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 70.4, Sodium 896.4, Carbohydrate 28.2, Fiber 7.7, Sugar 0.8, Protein 36.7
TURKEY SALTIMBOCCA
I love saltimbocca. This is a variation using turkey from Delicious magazine, who suggests serving it with green beans.
Provided by Ppaperdoll
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten turkey breast steaks between two sheets of cling film using a rolling pin. Cut each steak in half lengthways.
- Lay a piece of prosciutto on each turkey steak. Top with 2 sage leaves each and secure with a toothpick.
- Heat oil and half the butter in a large frying pan over high heat. Cook the turkey in two batches, prosciutto side down, 2 minutes, then turn and cook two minutes more. Transfer to a plate to keep warm.
- Pour white wine into the pan to deglaze. Simmer rapidly 4-5 minutes to reduce slightly. Stir in remaining butter to melt through.
- Remove and discard toothpicks from turkey. Divide between 4 plates and serve with sauce spooned over.
Nutrition Facts : Calories 1948.8, Fat 94.3, SaturatedFat 27.7, Cholesterol 757.3, Sodium 671.6, Carbohydrate 1.3, Sugar 0.5, Protein 247.9
TURKEY SALAD WITH A HINT OF CHIPOTLES,HABANERO AND CURRY
This I tossed up with left over Turkey. Spicy Habanero Jelly gave it a nice kick and sweetness. I served it on a toasted English Muffin topped with sprouts. But go ahead and stuff a tomato, roll it in a wrap, just serve it on a bed of lettuce, or toss some cooked pasta with it and some extra mayo and you have a pasta turkey salad. Easy to bring to a picnic.
Provided by Rita1652
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients together add next three toss and serve on your favorite crackers, fresh crusty bread, on a bed of salad greens or stuffed in a fresh garden grow tomato.
Nutrition Facts : Calories 258.2, Fat 13.4, SaturatedFat 2.6, Cholesterol 60.8, Sodium 260.7, Carbohydrate 13.1, Fiber 0.7, Sugar 5.7, Protein 21.1
COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO
Some say the burrito is the perfect food. It comes in it's own wrapper, it is filled with the most delicious things.... I say Chipotles Grilled Adobo Burrito pretty much has that covered.
Provided by EmKenBken
Categories Mexican
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1/2 cup water stirring to combine.
- Place chicken in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
- Cook Chicken:.
- Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
- Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.
Nutrition Facts : Calories 773.2, Fat 35.7, SaturatedFat 12.9, Cholesterol 130.4, Sodium 1810.4, Carbohydrate 60.5, Fiber 9, Sugar 4.8, Protein 52.4
GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY
Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams
More about "turkeysaladwithahintofchipotleshabaneroandcurry recipes"
HABANERO PEPPER RECIPES | ALLRECIPES
From allrecipes.com
TURKISH TABBOULEH RECIPE - SASHA MARTIN | FOOD & WINE
From foodandwine.com
WELCOME TO - BLUE HABANERO BRECKSVILLE
From bluehabanerobrecksville.com
15 TOP PANAMANIAN CUISINE RECIPES TO TRY - OUR BIG ESCAPE
From ourbigescape.com
EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE …
From foodnetwork.com
EL HABANERO, CHURROBAR & BAKERY | CUBAN FOOD | CHURROS | TORONTO
From elhabanerocatering.com
TURKEY SALAD RECIPE | THE ULTIMATE WAY TO RESCUE BORING, LEFTOVER …
From twohealthykitchens.com
CHIPOTLE TURKEY & SWISS SANDWICH RECIPE | EATINGWELL
From eatingwell.com
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
PHAAL CURRY RECIPE: THE HOTTEST CURRY IN THE WORLD
From chilipeppermadness.com
LET’S CHAAT: A GUIDE TO INDIAN SNACKS | BON APPéTIT
From bonappetit.com
20 POLISH RECIPES THAT ARE EASY TO MAKE - INSANELY GOOD
From insanelygoodrecipes.com
TURKISH RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN FOOD | HABANEROS MODERN TACO BAR | DARTMOUTH
From habaneros.biz
WHAT ARE THE BENEFITS OF EATING HABANEROS? - SF GATE
From healthyeating.sfgate.com
TACOS AL PASTOR RECIPE | EPICURIOUS
From epicurious.com
24 BEST CARIBBEAN FOOD (EASY CARIBBEAN RECIPES) - IZZYCOOKING
From izzycooking.com
FOOD - IS CHIPOTLE HALAL TO EAT - ISLAM STACK EXCHANGE
From islam.stackexchange.com
THE #1 WORST BURRITO TO ORDER AT CHIPOTLE — EAT THIS NOT THAT
From eatthis.com
TURKEY RECIPES | ALLRECIPES
From allrecipes.com
JORDANIAN FOOD: 25 OF THE BEST DISHES YOU SHOULD EAT
From migrationology.com
MAYAN FOOD: 9 AWESOME DISHES YOU SHOULD TRY! - BELIZE TRAVEL BLOG
From belize-travel-blog.chaacreek.com
ALOO TUK RECIPE, HOW TO MAKE ALOO TUK | SINDHI ALOO TOOK
From vegrecipesofindia.com
CARNE ASADA WITH CHIPOTLE AND HONEY RECIPE | FOOD & WINE
From foodandwine.com
HABANEROS MEXICAN GRILL | LEDUC
From habanerosleduc.ca
TIM HORTONS: CILANTRO LIME CHICKEN AND HABANERO CHICKEN …
From foodology.ca
CHIPOTLE BURRITO - YOUTUBE
From youtube.com
TURKISH POTATO SALAD - GIVE RECIPE
From giverecipe.com
KETO RECIPES - 100S OF UNIQUE RECIPES
From ketogenicdiets.net
THE BEST LEFTOVER TURKEY SALAD - JUST A TASTE
From justataste.com
TURKEY COBB SALAD - DOWNSHIFTOLOGY
From downshiftology.com
TACOS EL PASTOR WITH PINEAPPLE HABANERO SALSA - FOOD NETWORK
From foodnetwork.ca
CHIPOTLE IS GIVING OUT FREE FOOD THIS WEEK—HERE'S HOW TO GET IT
From yahoo.com
BEST TURKISH FOODS: 23 DELICIOUS DISHES | CNN TRAVEL
From cnn.com
LOW SALICYLATE DIET - WITH LIST OF FOODS TO EAT & AVOID
From drugs.com
ZOMATO
From zomato.com
HABANERO LOCO FOOD TRUCK - MENU | FACEBOOK
From facebook.com
CHIPOTLE'S CHICKEN COOKED AT HOME - BY A FORMER CHIPOTLE …
From youtube.com
You'll also love