1 pound turkey breast tenderloin slices, all visible fat removed 1/2 cup low-sodium chicken broth 1 tablespoon cornstarch 1/8 teaspoon salt 1/8 teaspoon black pepper Vegetable oil spray 2 tablespoons balsamic vinegar 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced 1/4 cup chopped shallots or onion Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired.
4 pounds chicken , whole roasting 2 tablespoons oil salt and pepper
Preheat oven to 350. Remove giblets from chicken, rinse inside and out. Pat dry with paper towel. Rub with oil and salt & pepper. Place on roasting pan breast side up. Bake uncovered for 23 minutes per pound of meat.
1/4 cup olive oil 1 eggplant, cubed 1 red pepper, deseeded and chopped 1 orange bell pepper, deseeded and chopped 12 ounces dry penne pasta 3 tablespoons red pesto sauce 2 tablespoons rice vinegar fresh ground black pepper 8 ounces feta cheese basil leaves (to garnish)
Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges. While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.
Eight 8-in. flour tortillas 1 cup preshredded Cheddar cheese (4 oz) 1 cup frozen chopped red bell peppers, thawed 1/4 cup sliced scallions 1/4 cup chopped cilantro (optional) 4 tsp vegetable oil
Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.
Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges.
12 oz ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 8 oz mushrooms, sliced 1/4 cup walnuts, chopped 1 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. Drain pasta and place on a serving plate. Pour sauce over pasta. Garnish with parsley. Serve immediately.
4 Servings
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