Turkey and Collard Green Soup!

After any holiday meal there are usually leftovers. If you've taken the 
time to roast a delicious turkey, don't let a drop go to waste! Turn 
those leftovers into a fresh new meal! This would work great with 
chicken as well.

2 cups shredded turkey meat
1 bunch of collard greens chopped
1 red onion chopped
2 cloves of garlic minced
4 cups turkey stock + 2 cups water
2 slices of bacon
2 Tbsp. apple cider vinegar
Salt & pepper
Hot sauce (optional)

Place cold bacon in a heavy pot or Dutch oven. Turn on the heat and 
slowly render the bacon fat & remove.
Sautée the onion in the fat for 5 to 6 minutes until soft but not 
brown. Add the garlic, salt and pepper and cook for 60 seconds. Pour in 
the stock and water and bring to a boil.
Add the greens, cover and reduce to simmer 45 minutes to 1 hour. During 
the last ten minutes add the shredded turkey to warm through.
Just before serving add the vinegar.
Serve the hot sauce on the side.

Pesto Roasted Shrimp

Just like chicken we are always looking for new ways to try it. The
same goes for shrimp. The freshness of basil pesto pairs perfectly with
shrimp.I always stick to the rule that you should never cook pesto.
However using it as a marinade and as a dipping sauce, you get the best
of both!

1 pound shrimp
3/4 cup prepared pesto divided
1/4 cup fresh lemon juice
Sea salt
Red pepper flakes

Combine 1/2 cup pesto, 1/4 cup lemon juice & shrimp. Marinate 20 - 30
minutes at room temperature.
Line a baking sheet with parchment paper. Skewer the shrimp on soaked
bamboo skewers and place on the parchment. Season both sides with sea
salt & pepper flakes to taste.

Bake in a 425 degree oven 8 - 10 minutes.

Serve with remaining pesto and fresh lemon juice.