TALKING TURKEY

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*Cut tortillas in half and then into 1/2-inch strips. Place on a large cookie sheet and bake in a 400-degree oven for about 15-20 minutes until crispy. Toss once after about 10 minutes in the oven.

Picadillo Pita

Instead of ground beef, try using ground turkey for this spicy sandwich. The picadillo could also be served over rice for dinner.

1 tsp olive oil
1 lb ground turkey (I purchase ground dark meat, which is less expensive.)
1 medium onion, chopped
2 large cloves garlic, minced
1/4 tsp jalapeno, minced, or 1/8 tsp ground cayenne pepper
1 tsp cinnamon
1/2 tsp chili powder
1/2 tsp allspice
1/2 tsp oregano
1 cup drained canned tomatoes in puree, coarsely chopped (save the puree)
1/2-1 cup reserved tomato puree (save remainder for thinning later)
1/2 cup celery, finely chopped (2 stalks)
1/4 cup black or green pitted olives, chopped
1 cup apple, chopped into 1/2-inch pieces
salt and pepper to taste
romaine lettuce, chopped
pita bread, whole wheat or white

In a large skillet, heat the olive oil and fry the turkey until it starts to brown. Add the onions, garlic, and hot pepper; and sauté until limp. Stir in the spice and sauté for a minute or so. Add the chopped tomatoes, 1/2 cup of the puree, celery, olives and apples. Simmer until the vegetables are tender (about 15 minutes). Add additional puree if the sauce is too thick. Add salt and pepper to taste. Lightly toast pita bread, slice in half, and stuff with picadillo and chopped lettuce.

Barbecue Turkey

Unless there's four feet of snow on the grill, barbecued turkey is great any time of the year. The barbecue sauce can be made any time ahead. Since the turkey breasts are expensive, I use drumsticks and thighs. Throw some sweet potatoes on the grill, toss a salad, and you have a perfect meal for guests.

turkey drumsticks/thighs, not too large
olive oil
garlic cloves, smashed 
fresh or dried thyme, oregano 
sweet potatoes, cut in half lengthwise

BBQ sauce (or use your favorite natural brand):

2 tsp olive oil
1/2 medium onion, coarsely chopped
2 large cloves garlic, coarsely chopped
1/2 jalapeno pepper (about 1/2-inch long), seeded
3 tbsp apple cider vinegar
3 tbsp Worcestershire sauce
4 tsp chili powder
1/2 tsp oregano
pinch cloves
2 tbsp brown sugar
2 tsp liquid smoke
salt and pepper to taste
1/4 cup water
1 12-oz can tomato puree
1/4 cup lemon juice (or pineapple juice)

Sauté the onion, garlic, and jalapeno in olive oil until they just start to brown. Add all the ingredients up to and including the water. Simmer about 10 minutes until the vegetables are tender. Pour into a blender and blend until smooth. Return to pan with the rest of the ingredients. Simmer about 10 minutes until bubbly. Add salt, pepper and additional hot stuff to taste. Add water until you have the desired consistency.

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