In a large skillet, add olive oil and onions and sauté over medium-high heat for 2 to 3 minutes or until translucent. Add turkey, season well with salt & pepper and for about 7-10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of vinegar and season it once more.
Serve on hamburger bun.
In a slow cooker, add the chicken breast and half a bottle of Soy Vay® Teriyaki Sauce. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
In a small bowl, combine the spices.
Remove any giblets from the chicken and clean the chicken. Rub the spice mixture onto the entire chicken. For stronger flavor, place the seasoned chicken into a plastic bag and refrigerate over night. For time saving option, place chopped onion on bottom of crock pot. Place chicken on onions.
Preheat oven to 350 degrees.
In a medium sauce pan, combine the maple syrup and cider over medium-high heat, bringing to a boil. Reduce heat to a simmer for 45 minutes to an hour. Whisk in the mustard and salt and pepper. Reserve 3 cups of the glaze, if making gravy.
In a bowl, mix dressing mix, oil, tequila and lime juice until well combined. In a shallow dish, add the shrimp and vegetables and pour marinade over the top and cover.
Refrigerate for 30 minutes to 2 hours to allow flavor to soak in.
Preheat grill to a medium-high heat. Remove shrimp and vegetables from marinade; discard marinade. Arrange shrimp and vegetables on skewers.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is tender. Add the celery and carrot and sauté until soft. Add the turkey and cook until browned, breaking up large clumps as it cooks. Add remaining ingredients and cook over medium-low heat until sauce thickens; about 30 minutes.
Boil a large pot of water and cook pasta al dente.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic; sauté about 30 seconds. Add shrimp; sauté ~1 minute. Add tomatoes and basil and reduce heat to a simmer for 3 minutes or until the tomatoes are tender. Stir in Kalamata olives, capers and black pepper.
In a blender or food processor, combine two cups of frozen corn and all the chicken broth. Cover and blend until smooth.
In a large pot, brown the sausage. Add the celery and onion and cook until onion becomes soft and translucent. Add the garlic and cook until fragrant. Add the broths, tomatoes, beans and spices, then simmer.
Meanwhile, cook the pasta as directed on the package.
Dish your bowl in the following order: spinach, noodles, then the Minestrone Soup. Top with Parmesan cheese.
Preheat oven to 350 degrees.
In a large baking dish, combine the rice, cream of chicken, cream of mushroom, water and onion soup mix.
Stir until well combined. Place chicken halves on top of rice mixture.
Bake for 1 hour or until rice is thoroughly cooked.
Wine Pairing: Pinot Noir or Pinot Grigio
