1 ½ lbs. lean ground chicken (we used ground turkey)
1 celery rib, diced
¼ tsp. pepper (we used freshly ground black pepper)
1/3 cup ketchup
¼ cup Louisiana-style hot sauce (we used Frank’s RedHot original)
3 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. cider vinegar
2 tsp. yellow mustard
12 Bibb or Boston lettuce leaves (we used Boston lettuce leaves)
Crumbled blue cheese, optional
Take a large skillet out and add the chicken to it. Crumble the meat and let it cook for 3 minutes, stirring frequently. Mix the celery and pepper in with the chicken, constantly stirring for 2-3 minutes or until the chicken’s fully cooked and the celery’s crisp-tender.
Excluding the lettuce and blue cheese, mix in the remaining ingredients and bring it up to a boil. Once boiling, turn the heat down so it’s at a simmer and cover with a lid for 5 minutes to let the flavors blend, stirring once in a while. Serve the skillet mixture in the lettuce leaves, topping with the blue cheese afterwards (if you’re using the cheese).
This was such a delicious, quick and easy recipe to make ! You get some sweetness at first but then you taste the vinegar and the heat as well. We wish it was even spicier but it is nice that you get to taste more than just heat in this dish. We didn’t get any crunch from the celery so you could omit it if you wanted to without it changing how great the meal tastes. The lettuce and blue cheese do help temper the heat of the buffalo chicken (or buffalo turkey in our case). While the blue cheese does pair wonderfully with the buffalo flavor, we think this dish is still great even if you choose to omit the cheese.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home or Frank’s RedHot.
1 or 2 stemmed, seeded and minced jalapeños or serranos (optional) (we didn’t use any)
2 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chiles (we used a can of diced tomatoes with jalapeños)
½ cup long-grain rice
1/3 cup creamy peanut butter
3 cups leftover turkey meat, cut into bite-sized pieces (we used breast meat)
2 tablespoons lime juice (we used 2 tablespoons plus an extra teaspoon)
Salt and pepper (we used kosher salt and freshly ground black pepper)
Pour the oil into a large Dutch oven and set the heat to medium-high. Once the oil’s hot and shimmering, toss the onion and sweet potato in, cooking until they’re lightly browned, stirring pretty constantly for around 5 minutes (took us 10 minutes). Now add in the garlic, curry powder, cumin, and the jalapeño or serrano (if you’re using it that is), stirring constantly until they become fragrant (should take around 30 seconds).
Now stir in the broth, tomatoes and rice, waiting for a boil to occur. Once boiling, turn the heat down to medium-low and let the dish simmer, covered, long enough for the rice and sweet potatoes to get tender (should take about 15 minutes).
Take the lid off and stir in the peanut butter, continuing to stir until the peanut butter has been fully incorporated into the soup, about a minute or so. Now stir in the turkey and lime juice and season with salt and pepper. Serve immediately.
This turned out to be a tasty recipe. This thick soup is great to have after a cold fall/winter day. We loved tasting the curry, peanut butter, and lime juice in the soup. There wasn’t much heat from the diced tomatoes with green chiles. Having the jalapeño or serrano in the soup could only have made the soup even better tasting and added a good level of heat to the dish. We wanted to taste the lime a little more than the original recipe had so that’s why we added that extra teaspoon of lime juice.
Salt, black pepper, and fresh lime juice to taste (we used kosher salt)
Take a large pot and add the butter to it, setting the heat to medium-low.
Once the butter’s melted, add in the onions, carrots, ginger, jalapeño, and curry powder, stirring constantly for roughly 5 minutes or until the onions sweat long enough for them to soften.
Stir in the rice so it can get coated in the butter (there was no butter left that could be seen so the rice was just stirred until it was coated in the curry powder). Pour the broth into the pot and set the heat to high. Once boiling, let the soup cook for 10 minutes or until the rice is tender (10 minutes did the job for us and we stirred occasionally during that time). Add the turkey and green beans into the pot, letting them cook just long enough to get warmed up completely. Season with salt, pepper, and lime juice to taste.
This was a tasty way to use up some of our leftover turkey meat. Between the Stir-Fried Green Beans ad the jalapeño, this definitely has some heat to it ! The soup overall has a warm comforting feel to it thanks to the flavor of the curry powder and the heartiness added to it by the turkey and green beans. We didn’t feel like the dish needed any black pepper but we did add a little bit of salt. If for some reason you couldn’t get limes then this soup still tastes great but squeezing in the lime juice really adds another layer of flavor.
We fixed enough dishes yesterday that we’re having leftovers tonight. My father is so excited to fix himself a cold turkey sandwich, I’m surprised he didn’t start drooling when he was talking about the sandwich this morning !
1/3 cup fat-free mayonnaise (we used regular Hellmann’s Mayo)
2 teaspoons Thai red curry paste
Finely grated peel of 1 lime
1 tablespoon lime juice
1 teaspoon honey
1 package (20 oz.) ground turkey breast
½ cup finely chopped dry-roasted peanuts
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
2 teaspoons Thai red curry pase
Finely grated peel of 1 lime
1 tablespoon lime juice
½ teaspoon salt (we used kosher salt)
¼ teaspoon pepper (we used freshly ground black pepper)
4 hamburger buns, split (we used whole-wheat buns)
4 leaves lettuce
Take a small bowl out and mix together all the red curry mayo ingredients in it. Put a lid on the bowl afterwards and leave it in the refrigerator until the burgers are ready to be served.
Start heating up your gas or charcoal grill (we used a grill pan). In a large mixing bowl, add all the burger ingredients (excluding the buns and lettuce). Divide the mixture into 4 patties that are ½-inch thick.
Once the grill is at a medium heat, brush oil over the grill rack and put the patties on the grill. Cover the grill and cook the patties for 9 to 12 minutes, (flipping halfway through) or until the patties reach 165 degrees.
Place the lettuce on the buns, followed by the patties and spread the red curry mayo over the top of the patties*, followed by putting the bun on top.
*The sauce tasted so good that we spread a light amount on both the bottom and top bun but we actually think the burger would be even better with additional sauce so we’re going to double the sauce recipe next time we make this.
Recipe source unknown.
We weren’t paid in any way to promote Hellmann’s Mayo.