• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1/2 jalapeno, seeded and sliced
• 1/2 teaspoon salt
• 1/2 lb white mushrooms, sliced
• 6 small tortillas
• 1/2 Parmesan cheese
• 1 cup leftover turkey, cubed

Steps:

1. In a saucepan, combine olive oil, garlic, jalapeno, and salt. Cook on medium heat until the garlic begins to soften,
2. Add the mushrooms.Stir to mix.
3. Continue to cook until the mushrooms begin to soften.
4. Arrange the tortillas on a baking tray, then divide the mushroom mix between the tortillas.
5. Add turkey and cheese.
6. Place in preheated oven at 400F until the cheese melts.

Ingredients:

• 2 tablespoons unsalted butter
• 2 shallots, sliced
• 3/4 cup risotto rice
• 3/4 cup white wine
• - 3 cups unsalted chicken broth, warm
• 2 carrots, diced
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 1 cup leftover turkey
• 1/4 teaspoon freshly ground black pepper

Steps:

1. In a saucepan, melt 1 tablespoon of butter, add the shallots and cook on medium heat until the shallots start to soften.
2. Add the rice, toss till the grains become translucent.
3. Add the wine, stir until the rice absorbs all the liquid.
4. In the meantime, blanch the carrots in the chicken broth. Then remove to the side for later.
5. Add a ladle of chicken broth, stirring continually until the rice absorbs the broth. Repeat a ladle at a time until the rice absorbs all the broth.
6. Add the carrots and salt, then remove from heat, add the remaining butter and the cheese. Mix thoroughly.
7. Reheat the turkey.

Serve:

• Serve in individual plates, add the turkey and ground pepper to garnish.

Ingredients:

• 1 lb shallots, peeled
• 3 cloves crushed garlic
• 1 teaspoon salt
• 1 teaspoon crushed chili pepper
• 2 tablespoon ghee
• 2 tablespoon virgin olive oil
• 1/4 teaspoon grated nutmeg
• 2 cups garden peas
• 2/3 cup water
• 2 tablespoons chopped fresh flat leaf parsley

Steps:

1. In a saucepan combine all the ingredients except parsley, cook on medium high heat until the mix starts to boil. Reduce heat to low and simmer for 20 minutes.
2. Add the parsley. Cook additional 5 minutes.
3. Serve over rice.