Just for the Guys!

Pat had Guys' Day yesterday, so I thought I'd better make some new recipes that would appeal to guys and that go well with beer. I made some Spicy Turkey Meatball Subs and Chicken Tortilla Soup, they all seemed satisfied, as I came home to empty platters! These recipes are fairly easy and seemed to be pretty tasty, I can't attest to their taste, as they didn't save any for me, so they must have been good! These recipes were recommended from a blog that I follow, Thyme for Wine. She suggested using turkey instead of pork, which I think was a great idea!
Spicy Turkey Po'Boys

(From Thyme for Wine, she adapted it from Food & Wine)

Yield: 4 Yummy Sandwiches

1 1/2 Pounds Ground Turkey (or pork)

1 1/2 tsp. Paprika

1 1/4 tsp. Dried Thyme

3/4 tsp. Cayenne Pepper

3/4 tsp. Garlic Powder

1 1/2 tsp. Kosher Salt

1/4 tsp. Freshly Ground Black Pepper

1/2 C. Mayonnaise

1 1/2 tsp. Dijon Mustard

2 Medium Kosher Dill Pickles, very finely chopped

1/2 Small Shallot, minced

4 8-inch Soft Baguettes, split lengthwise

2 C. Iceberg Lettuce, shredded

2 Tomatoes, thinly sliced

Hot Sauce, for serving

Preheat a grill pan. In a large bowl, using your hands, mix the ground turkey with paprika, thyme, cayenne pepper, garlic powder, salt, and pepper. Form the turkey into twelve 1/2-inch thick meatballs. Grill the turkey meatballs over moderate heat, turning once, until they are cooked through (about 8 minutes).

Meanwhile, mix the mayo with Dijon mustard, pickles, and shallot; season with salt and pepper. Spread the mayo mix on both sides of the baguettes. Place 3 turkey meatballs on the bottom of each baguette and top with lettuce, tomato, and a few dashes of hot sauce. Close the sandwiches and serve warm.

Chicken Tortilla Soup

From Thyme for Wine, she adapted it from Toast to Omaha - Junior League Cookbook)

Yield: 6 Servings

2 Boneless Skinless Chicken Breasts, poached & cubed

1 (12 oz) Can Chicken Stock

1 (10 3/4 oz) Can Tomato Puree

1 (10 oz) Can Mexican-Style Tomatoes

1 (15 oz) Can Corn, drained

1 (15 oz) Can Chili Beans

1 1/2 C. Water

1 Onion, chopped

2 Cloves Garlic, minced

1 Tbsp. Olive Oil

1/2 tsp. Chili Powder

2 1/4 tsp. Hot Sauce

2 tsp. Worcestershire Sauce

Sour Cream (for garnish)

Cheddar Cheese, shredded (for garnish)

Tortilla Chips, crumbled (for garnish)

In a large stock pot, combine chicken, stock, tomato puree, tomatoes, corn, chili beans and water. In a skillet, saute onion and garlic in oil for 5 minutes; then add it to the chicken mixture. Add chili powder, hot sauce and Worcestershire sauce. Simmer for 30 minutes. Top each serving with sour cream, shredded cheddar cheese and crumbled tortilla chips.