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 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.
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
Heat crock pot to low. Add butter to the base. Layer as follows: onions, peppers and sliced chicken on top. Sprinkle in Montreal Steak Seasoning.
Cook for 5 hours or until chicken is cooked through. Serve on sliced hoagie rolls with mayonnaise and two slices of cheese.
