Asian Turkey Lettuce Wraps

Lettuce wraps, great for an appetizer with friends or for a quick dinner. Either way, delicious! This is also a kid approved recipe, my almost two-year-old son Gavin dove into the turkey so fast I had a hard time taking pictures lol :-).

Filling Ingredients:
1 tablespoon vegetable oil plus 1 tablespoon for later
1 lb ground turkey
1/4 teaspoon Chinese five spice powder
1/4 teaspoon ginger powder
1 red onion, diced
3 garlic cloves, minced
1 8oz can water chestnuts, drained and minced
3 green onions, chopped
1/2 to1 teaspoon Sambal Oelek chili paste or to taste
1/2 cup hoisin sauce
2 teaspoons soy sauce
1 tablespoon rice vinegar
2 1/2 teaspoons sesame oil
 salt and pepper to taste
 ---
12 butter lettuce leaves rinsed and patted dry
1 carrot, split length-wise and thinly sliced
2 green onions, chopped for garnish

Dipping sauce:
4 tablespoons soy sauce
3 tablespoons rice vinegar
pinch of sugar
1 teaspoon Sambal Oelek chili paste
1 garlic clove, minced
Directions:

1. Add vegetable oil to a medium sized skillet and set to medium-high heat, swirl the oil around in the pan. Next, add turkey stirring frequently and crumbling using the back of a wooden spoon. Season meat with Chinese five spice and ginger, cook until meat is no longer pink, set aside on a plate and wipe skillet clean with a paper towel.

2. Heat skillet to medium-high heat, add in 1 tablespoon of vegetable oil swirl to coat. Cook the red onion stirring occasionally once onions turn slightly transparent add in garlic, water chestnuts, green onions, chili paste, hoisin sauce, soy sauce, rice vinegar and sesame oil. Stir constantly to combine ingredients and mix in cooked turkey, season with salt and pepper to taste and remove from heat.

3. In a small bowl combine all dipping sauce ingredients  and stir until sugar is dissolved.

4. To assemble wraps spoon some of the filling into a lettuce leaf, top with sliced carrots, green onions, drizzle some sauce over the top and gather lettuce together like a taco to eat.
Enjoy!

 My Son Gavin 10 days from 2 years old, loving the lettuce wraps :)

Lentil and Ham soup

A warm hearty soup is the perfect winter meal, lots of healthy fresh ingredients in this flavorful soup. I like to make this after Christmas when I have left over ham, and veggies from the roasted turkey. Use the turkey carcass to make you're own turkey stock so nothing goes to waste.

Ingredients:
1 1/2 lb dried green lentils
1/4 cup olive oil
3 medium yellow onions, diced
7 garlic cloves, minced
4 stalks celery, diced
4 carrots, peeled and diced
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh thyme
1 1/2 teaspoons black pepper
1 tablespoon kosher salt
1 bay leaf
2 1/2 cups spiral cut ham, diced
1 cup tomato paste
5 quarts homemade turkey stock
 boiling water for lentils
Hot sauce for garnish (optional)
grated parmesan cheese for garnish

Directions

1. Add lentils to a large bowl and pour enough boiling water to cover lentils. Let sit for 15 minutes and drain.

2. In a 7 quart dutch oven heat olive oil to medium-high heat. Once hot add onion, garlic, celery, carrots, oregano, basil, thyme, pepper, salt and bay leaf cook for 20 minutes stirring frequently to cook vegetables evenly.

3. Add in ham and tomato paste, cook for 4 minutes and add in turkey stock and lentils. Bring to a boil  and simmer for 1 hour, uncovered.

Serve with a piece of crusty bread and with a sprinkle of grated parmesan cheese and a few dashes of hot sauce.

Homemade Turkey stock

Ingredients:
1 left over cooked turkey carcass
5 carrots, cut in half
5 celery stalks, cut in half
8 peppercorns
1 tablespoon kosher salt
2 bay leaves
1/2 a bulb of garlic, cut down the middle
8 sprigs of thyme
2 medium yellow onion halved
 water

Directions:
1. Toss all ingredients in a large pot and fill with water, leave uncovered on high. Bring to a boil and let boil on medium-high heat for 1 hour.

2. Strain soup through a fine mesh colander to remove all chunks of turkey and vegetables.
Store for soups, stuffing, keep in freezer containers for up to 4 months.

3 Bean Turkey Chili

Whenever I make something with beans I always buy dried beans over canned. Canned beans are full of salt! It's much healthier and cheaper to use dried beans. You can also change up the beans with whatever kinds you enjoy. This recipe can also be a vegetarian one with no turkey. Don't forget the jalapeno corn bread muffins to go with this hearty chili.

Ingredients:

1lb ground turkey

1 tablespoon olive oil

1 medium sized onion, finely chopped

2 green peppers, chopped

1 jalapeno, chopped

1 zucchini, chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon paprika

1 1/2 teaspoons cumin

1 teaspoon dry oregano

1 28 oz. can tomato sauce

3 cans of Rotel tomatoes and chiles

1 1/4 cups dry pinto beans

1 1/4 cups dry red kidney beans

1 1/4 cups dry black beans

2 bay leaves

salt and black pepper to taste

Directions:
Soak beans in a large pot of water over night.

1. Strain beans and return to pot with fresh water. Boil beans for about 1 hour stirring occasionally. Pour beans into a colander, set aside.

2. Heat olive oil to medium-high heat in a large dutch oven or large pot. Combine onion, peppers, jalapeno and zucchini cook for 3 minutes add garlic, chili powder, paprika, cumin, salt and pepper stir to coat. Add turkey and cook until browned.

3. Combine all other ingredients and simmer on low for 1 hour or in a crock-pot and turn on low for 6 hours.

Serve hot with corn bread muffins.