Thai Wonton Turkey Bites™

This is great for leftovers, game night or anytime. I've used leftover turkey, but this will also work for chicken too. 

2 c. cooked turkey chopped
1/8 - 1/4 c. oil
1/3 c. each: chopped onion, bell pepper, snow peas, green onions
Nonstick cooking spray
12 wonton wrappers
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh or dried basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Preheat oven to 375 F

Spray muffin tin with nonstick cooking spray.

In a meauring cup pour oil. With a pastry brush, brush both sides of wonton wrappers with oil. 

Place wontons into muffin tin and bake for 8 - 12 minutes or until done.   Remove from oven and let cool.

Rinse and chop basil, if needed

Peel, and chop garlic.

Juice and zest lime.

Slice turkey and place into a bowl.

Add half of soy sauce, lime juice, zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. Toss to coat and cover bowl with plastic wrap. Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse, seed ad chop bell pepper.

Cut ends from snow peas and chop.

Rinse and chop green onions.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. Toss to coat. Cover bowl in plastic wrap, place in refrigerator to marinate.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of turkey and vegetables into a wonton cup.  Sprinkle with sesame seeds and rest of basil if desired. 

Serves 4.

Slow Cooker Bone Broth™

This recipe is perfect for a cold Michigan day or a perfect use for your holiday bird.

1 turkey or chicken carcass
3 - 4 qt. cold water
1/2 tsp. each: salt, pepper (adjust to taste)
pinch each; turmeric, crushed red pepper flakes (optional)
1- 2 stalks celery, carrots, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
2 cloves garlic, crushed and chopped
1 - 2 bay leaves

Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, chicken bones, salt, pepper, red pepper flakes, vegetables, herbs into a slow cooker.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 8 - 12 hr approx. , stirring occasionally. Skim off any excess foam and fat.

Unplug slow cooker and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard turkey bones, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. Strain broth through sieve before using to remove excess fat if desired.

Makes 3-4 qt. of stock approx. 

Easy Caesar™

This is my version of a Caesar salad. Enjoy.

Salad

Romaine lettuce
¼ c Croutons
6 T Parmesan Cheese (grated, but I prefer shredded)
1 clove garlic crushed, chopped (optional)

Dressing1/4 c olive oil
1 tsp lemon juice (to taste)
2 garlic cloves, crushed and diced
Dash Worcestershire sauce
1/8 tsp black pepper1/2 tsp anchovy fillet (1 fillet, chopped)


Set aside 3 T of cheese,

Arrange lettuce in salad bowl.
Sprinkle croutons, garlic and 3T of cheese on lettuce

In a blender, combine oil, lemon juice, garlic, remaining cheese, Worcestershire sauce, anchovy fillet. Mix well for 30 seconds.

Pour dressing over salad and toss.

Serves 4.