Spicy Turkey Lettuce Cups With Red Pepper Jelly Recipes

SPICY TURKEY LETTUCE CUPS

Spicy Turkey Lettuce Cups image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 ounces thin rice noodles
2 tablespoons roasted peanut oil or vegetable oil
Juice of 3 limes, plus lime wedges for serving
4 teaspoons teriyaki sauce
1 small red or green jalapeno pepper
1 2-inch piece ginger, peeled
Finely grated zest of 1 lime
1 medium red onion, thinly sliced
2 medium bell peppers (1 red, 1 yellow), thinly sliced
1 pound ground turkey
1/4 cup roasted unsalted cashews, roughly chopped
1/2 cup roughly chopped fresh cilantro and/or mint
2 romaine lettuce hearts, leaves separated

Steps:

Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 234 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 49 milligrams, Sodium 2510 milligrams, Carbohydrate 21 grams, Fiber 3.5 grams, Protein 22 grams, Sugar 12 grams

EASY SPICY RED PEPPER JELLY

Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

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