Turkey Pot Pie With Phyllo

Ingredients:
* 8 ounces boneless skinless turkey breasts, cut into bite sized pieces
* 4 sheets phyllo dough
* 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
* 1 medium onion, chopped (6 oz)
* 4 stalks celery
* 1 1/2 cups turkey broth
* 1/4 cup white whole wheat flour
* 1/2 cup fat-free half-and-half
* 1 teaspoon olive oil, divided
* 3 garlic cloves, minced
* 2 tablespoons chopped parsley
* 1 1/2 teaspoons rubbed sage
* 2 teaspoons parmesan cheese (14g)
* nonstick cooking spray
* salt and pepper, to taste


Directions:
1. NOTE: If you have never worked with phyllo before, don’t be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo.
2. Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
3. In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the turkey pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
4. Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
5. Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
6. Stir in turkey, parsley, and sage. Remove from heat and keep warm.
7. Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
8. Spoon the turkey mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
9. Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Adapted from recipezaar.com

Left Over Chicken Sandwich

Ingredients:
6 inch sourdough or any hard crusted bread.
4 pieces romaine leaves
1 cup leftover cooked chicken
1/2 cup grated or shredded cheese
some garlic butter as spread

Method:
Wash and cut half the romaine leaves.
Cut the bread open lengthwise.
Scrap the center of the bread out.
Spread the bread with garlic butter.
Layer the romaine lettuce.
Then add the leftover chicken on top of the lettuces.
Sprinkle evenly with some grated cheese.
Toast the bread open in the toaster oven until the cheese melted.
Remove from the toaster oven and bring the sandwich together.
Serve warm.

MAKHANI CHICKEN (Indian Butter Chicken)

Ingredients:
1 3/4 pounds skinless, boneless chicken breast, cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil


1 tablespoon butter
1 Onion, chopped
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green
chilli pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream
1/2 cup ground cashew



Directions:
1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 15 - 30 minutes .

2. Place yogurt in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours (or over night for the best result)

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place chicken on baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

5. To Make Sauce: Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic and green chilli peppers. Saute until tender, then stir in tomato puree, chili powder, salt,and garam masala. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

6. Place chicken in sauce mixture. Cook till the chicken is done and the gravy is thicken. Stir in fresh cream.

7. Melt the butter and pour it over the chicken. Add ground cashew. Garnish with coriander leaves and serve with naan.

Roasted Turkey

INGREDIENTS
* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
*2 springs fresh Rosemary
* 1 bay leaf
* 1 cup dry white wine

DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig each of thyme and Rosemary, and the bay leaf. Scatter the remaining vegetables,thyme and rosemary around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Vietnamese Grilled Lemongrass Chicken

Ingredients:
whole chicken, cut in a half (or as you like)
3-4 stalks lemongrass
5 shallots
4 cloves garlic
3 tbsp vegetable oil
3 tbsp soy sauce
5 tbs fish sauce
3 tbsp oyster sauce
3 tbsp honey
salt & black pepper to taste



Directions:
- Make the marinade first by grinding the lemongrass, shallots, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
- Pour the marinade over the chicken and mix until well coated.
- Allow to marinate for several hours or (best) over night.
- Grill the chicken over hot charcoal. Turn frequently to cook the meat evenly while brushing it with the marinating sauce. Grill until chicken is cooked through and done.
- Transfer to a serving platter and serve hot with the fish sauce dip on the side.
**Note: If the BBQ rain out, cook chicken for 35 mins in preheated oven ( 400F) then broil for 10-15 mins

Fish sauce for dipping:

1 1/2 cup water
3 tbsp rice or white vinegar
3 tbsp lime juice
5 tbsp sugar
2 cloves garlic, minced or crushed
1 red chili pepper, seeded and finely chopped
1/3 cup pure fish sauce (nuoc mam)
- Combine all ingredients and stir. Left over seasoned fish sauce stores well in the
refrigerator for up to one month.