Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Turkey Cutlets with Roasted Apples and Onions

Ingredients
2 Turkey Breasts, skinless, boneless, butterfly cut
1 Tbsp Olive Oil
1 Yellow Onion, chopped
3 cloves Garlic, miced
2 large Apples (Fuji), medium sliced
2 Tbsp fresh Sage, chopped fine
2 tsp Salt
1 tsp Pepper
1 tsp Allspice
2 tsp Ginger
1 cup Apple Cider

Directions:

  • Preheat the Oven to 350°F.
  • Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
  • Place the Turkey Breasts in a Dutch Oven.
  • Sprinkle with Salt and Pepper.
  • Cover with Sage, Apples, Garlic, and Onions.
  • Pour the Apple Cider over everything.
  • Sprinkle with remaining Spices.
  • Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Tournedos de Poulet dans une Sauce Sherry – Bacon Wrapped Chicken in a Sherry Sauce

Tournedos de Poulet dans une Sauce Sherry and Oven Roasted Brussels Sprouts

Ingredients:
6 boneless Chicken Thighs or Breasts, butterfly cut
1 cups Mushrooms, diced fine
6 Sage leaves, minced
2 cloves Garlic, minced
1/2 small White Onion, diced
2 oz “Baby” Brie, very cold
24 slices thick-cut Bacon (about 1 lb)
1 Tbsp Olive Oil
1/4 cup Sherry
1/2 cup Chicken Stock
1/2 tsp Corn Starch
2 Tbsp Butter
3 Tbsp Fresh Parsley
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 300°F
  • Using a sharp knife, dice the Brie. It must be very cold so it can do this.
  • Combine in a bowl with the Mushrooms, Sage, Garlic, and Onions, a dash of Salt and a crack of Pepper.
  • Flatten the chicken with a mallet. You can do this by placing it between two pieces of wax paper, and pounding out away from you–think “pound and slide”.
  • Using one had like a cup, place a piece of Chicken in it, and then with the other hand place the Mushroom stuffing in the middle of the Chicken piece. You can press the stuffing together–the Brie will bind it.
  • Bring your cupping hand together so that a seam forms from the opposing ends of the chicken. You can then seal this with a toothpick.
  • Take a piece of bacon and cover the seam, wrapping the ends under.
  • You will then wrap two more strips perpendicular to this strip, covering it, and tucking the ends on the bottom like the first strip.
  • Roll the piece over, and take a fourth strip of bacon and cover over the seams going length wise tucking under. Set aside and complete all pieces.
  • Heat the Olive Oil in a large skillet, and using tongs, place the Tournedos in the pan. You will want the final strip of bacon to be face up, and it’s seams on the bottom.
  • Clasping from the sides with the tongs, flip the Tournedos and brown the other side. You may then brown all the other sides. I suggest, you do each Tournedos one at a time.
  • Prepare a cooling rack over an aluminum foil-lined baking sheet.
  • Place the Tournedos on the Rack and place the baking sheet in the oven for 30 minutes.
  • While they are cooking, prepare the Sauce Sherry.
  • Remove the excess Grease from the Skillet.
  • Add the Sherry and Chicken Stock, and whisk in the Corn Starch.
  • Heat until the Sauce thickens
  • Add the Butter, and Salt and Pepper to taste.
  • Add the fresh Parsley.
  • Plate the Tournedos and cover in the Sauce Sherry.

Makes 3 servings (2 Tournedos per person)

NOTES: Tournedos refers to meat wrapped in bacon, such as filet mignon. If you want to cut the fat of regular bacon, I recommend Turkey Bacon–it will taste great still. The complications of this dish revolve around the wrapping of the stuffed chicken pieces. The smaller diced the stuffing is, the easier this is to do. Do not make the mistake I first did, and use colored toothpicks–food is much less appetizing when it is blue and green form the dye!

Acorn Squash Stuffed with Apples & Sausage

Dedicated to Brian H. and Lisa W.
Acorn Squash Stuffed with Apples & Sausage

Ingredients:
1 Acorn Squash
1 Red Delicious, skinned, pitted, diced
1 small Yellow Onion, diced
1/2 lb Sausage
1 Tbsp Maple Syrup
1/4 tsp Caraway Seed, crushed
2 tsp Sage, cut fine
1/2 tsp Nutmeg, ground
1 cup White Bread, crust removed, diced fine
1 Egg
2 Tbsp Butter
Salt & Pepper to taste

Directions:

  • Preheat the Oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • In a skillet, brown the Sausage with the Onion.
  • Remove from the Skillet to a bowl.
  • Mix in the Spices, Maple Syrup, Bread, and Egg using your hands to fully incorporate.
  • Place the Squash in a baking dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash.
  • Divide the stuffing into the two halves of the Squash.
  • Cover the Dish with a lid or Aluminum Foil.
  • Bake for about 45 minutes.

Serves 2 people.

Goat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Goat Cheese Stuffed Turkey PattiesGoat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Ingredients:Undercooked Warning
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil

Directions:

  • In a small bowl, combine 1/2 the Herbs de Provence with the Goat Cheese, mixing well. Divide into quarters and set aside.
  • In a large bowl, combine the Turkey meat with the Jalapeño, 1/2 the House Seasoning, 1/2 the Herbs de Provence, and Garlic; mix well.
  • Divide the meat in quarters.
  • Form each quarter of meat into a ball; and then using your thumbs make a pocket.
  • Place the Goat Cheese into the pocket, and then form the meat around the Goat Cheese, completely enclosing it.
  • Flatten the patties, and then place on a plate in the refrigerator for 30 minutes. Wash your hands.
  • Prepare the Onion: peel the Onion; slice in half from top to bottom; slice each half from top to bottom in 1/4″ slices.
  • In a large skillet, heat the oil and place the Onions and Mushrooms, sprinkled with the remaining House Seasoning.
  • Cook the Onions and Mushrooms for about five minutes stirring constantly. Remove from the Skillet.
  • On Medium heat, heat the patties in the skillet. Heat each side 5 minutes. If thicker, then heat longer on each side to ensure that each is cooked thoroughly
  • Serve topped with the Mushrooms and Onions.

Makes 4 patties.

NOTES: These can also be grilled or broiled.

Beef Stroganoff

Ingredients:
1 lb Ground Beef (you can use sliced beef too, cut into bite-size pieces)
1/2 cup White Onion, diced
1 clove Garlic, minced
2 cups Button Mushrooms, sliced
1/4 tsp Salt
1/4 tsp Black Pepper
1 tsp Dill
1/2 tsp Cardamom
1 cup Sour Cream
1/4 cup Butter
1/3 cup White Wine (Pinot Grigio)
1/2 cup Beef Broth

Egg Noodles, cooked al dente, drained

Directions:

  • In a large Skillet, melt the Butter and add the Onions, Garlic, and Beef.
  • When Beef is browned, add White Wine, Beef Broth, Spices and Mushrooms. Let cook down for 5 minutes.
  • Add the Sour Cream and incorporate into the whole mixture.
  • Season to Taste (you can add more Dill or Cardamom if desired).
  • Serve over Egg Noodles.

Variations:
Substituted Ground Chicken or Ground Turkey to cut down on the fat.

Herb-Roasted Turkey

Ingredients:
1 Turkey (10-12 pounds), thawed, giblets removed.
2 cups Butter, room temperature
2 Tbsp fresh Thyme (remove from stem)
1 Tbsp fresh Sage, chopped
1 Tbsp fresh Parsley, chopped fine
1 Aromatic Bundle
1 Onion, sliced in half
2 cloves Garlic Sliced in half length-ways.
1/4 cup Salt

Aromatic Bundle Ingredients:
1 handful of fresh Thyme
1 handful of fresh Parsley
1 handful of fresh Rosemary
1 handful of fresh Sage

Directions:

  • Preheat oven to 325°F.
  • In a Mortar and Pestle, combine chopped herbs and crush.
  • In a small bowl, add the herbs to Butter, and mix.
  • Pat Turkey dry, inside and out with paper towels.
  • Place in Roasting Pan, Breast-side up. Take the excess skin around the Neck, and attach it to the back using a skewer. Bend the tips of the wings under the back of the Turkey.
  • Using your hand, carefully create pockets by separating the skin from the breasts of the Turkey, starting at the open end of the Turkey. Do not separate from breast bone, and try not to tear the skin.
  • Again, using your hand, carefully spread the herb-butter mixture inside the skin pockets.
  • Wash your hands, and dry completely.
  • Place the Onion pieces, Garlic pieces, and Aromatic Bundle inside the body of the Turkey.
  • Roast, uncovered for 4 1/2 hours to 5, basting Every Half-Hour.
Published in: on October 19, 2008 at 3:59 am  Leave a Comment  
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Chili con Carne

Ingredients:Vegan Vegetarian Variation
2 cloves Garlic
1 Bay Leaf
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
4 Jalapeño Peppers, diced (remove ribs and seeds)
2 Poblano Peppers, chopped (remove ribs and seeds)
1 Red Bell Pepper, chopped (remove seeds)
1 Yellow Bell Pepper, chopped (remove seeds)
2 cans Red Kidney Beans, strained
1 can diced Tomatoes
4 cups Tomato Juice
1 lb. Ground Beef
2 Chipotle Peppers, dried, diced
1 lg Onion, chopped
1 cup (1 can) Corn
2 cups Tortilla Chips, crushed (like a powder)
2 Tbsp unsweetened Cocoa powder

Directions

  • Combine Ground Beef, Garlic, Onions, and all fresh Peppers into a large sauce pan. Drain grease when meat is brown.
  • Add Tomatoes, Tomato Juice, Beans, Bay Leaf and all dried ingredients (except Coco Powder) to the mixture, and cook on low heat for 30 minutes.
  • Add Coco powder, and cook for another 15 minutes.
  • Serve.

Variations:
Instead of using Ground Beef, use Turkey or Chicken.

M›Ṽ/Ɣ – Omit the Meat, using instead 1 cup Bulgar Wheat. Put the Bulgar Wheat into the sauce at the beginning so that it can dehydrate and absorb the spices.