Thai Turkey Tenderloins

Ingredients

1/2 medium onion, minced
2 cloves garlic, minced
2 tbsp. ground ginger
1 1/4 lbs. turkey tenderloins
3 tbsp. soy sauce
2 tsp. hot chili sauce
1 tsp. granulated sugar
2 tbsp. fresh lemon juice
Wooden satay skewers

Methods/steps

Soak wooden satay skewers in cold water for 1 hour before cooking to keep them from burning while cooking into 1-inch strips. Marinade: Dice onion, mince garlic, and ginger. Mix all marinade ingredients together. Cut turkey tenderloins into 1-inch strips. Cut the strips into 3-inch long pieces. Lay strips in a pan and pour marinade on top, mixing so the turkey is coated evenly. Cover and refrigerate for 20 minutes to 2 hours. Thread marinated turkey pieces onto soaked sticks and place on broiler pan. Cover broiler pan with tin foil. Broil for approximately 8 minutes on each side.

Shrimp and Grits

Ingredients

1 pot grits, cooked and chilled in loaf pan
2 Tbsp. butter
1/2 red bell pepper, chopped
1/2 large onion, chopped
Roux
Chicken broth
20 large shrimp, peeled

Methods/steps

Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm. Melt butter in saut pan and cook pepper and onion until soft. Whisk roux in pan, and when browned thin with chicken broth, until sauce is desired thickness. Add shrimp to pan; cook until shrimp are pink and done, no longer than 3 minutes. Put fried grits on 2 plates and top with shrimp in sauce

Italian Breakfast Casserole

Ingredients
1 (8 oz.) pkg. Italian sweet sausage

8 green onions, thinly sliced
2 zucchini, finely chopped
1 tsp. salt
1/2 tsp. black pepper
1 (7 oz.) jar roasted red bell peppers, drained and chopped
1 (16 oz.) Italian loaf bread, broken into 1" cubes
2 cups shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk

Methods/steps

Preheat oven to 325 degrees. Remove and discard casings from sausage. Cook in a large skillet over medium heat, stirring until sausage crumbles. When sausage is no longer pink, drain. Add green onions, zucchini, salt and pepper to skillet. Sauté 4 minutes or until vegetables are tender.

Stir in roasted bell peppers. Drain mixture and cool. Spread 4 cups bread cubes in a lightly greased 13x9" baking dish. Top with half of sausage mixture and cheese. Repeat with remaining bread, sausage and cheese. Whisk together eggs and milk. Pour mixture over the bread. Cover and chill for 8 hours. Bake covered for 1 hour or until bubbly and hot.