Thursday, August 7, 2008

Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy Recipe courtesy Rachael Ray

I Make all these recipes first before I post them, my kids taste it and if they like it I post them because I know they are good. I eat anything so I always try to get the opinion of others specially kids.

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market --I USED LOW FAT CRANBERRY/ORANGE MUFFINS IN THE CAKE BOX SECTION, IT TAKES 20 MIN. TO MIX & COOK AND THEY ARE LOW IN FAT.
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock
Turkey Cutlets and Gravy:
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional

Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.

To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

Wednesday, August 6, 2008

Baked Fish 'N' Chips with Honey Vinegar

I made this last night, it was wonderful and very light. Give it a try I know you will love it. Let me know if you try it and you hate it or love it.

Recipe is by Robin Miller:

Cooking spray
2 large potatoes, peeled and cut into 1/2-inch thick slices
Salt and ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup lowfat milk
1 large egg
1 1/2 pounds cod fillets, divided
1/4 cup cider vinegar
1 tablespoon honey
Steamed spinach, for serving.

Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray.
Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.

In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.

In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.

I made it with the Pita Salad.

Tuesday, August 5, 2008

Just another Tuesday

I'm trying a new recipe today it is a healthy version of fish and chips, If it turns out good I will post it for you all.

I'm having a week off from the big kids, they are at their other parent's house and what a difference that makes on everything, specially on my stress level. The baby alone is like having no one as long as I play with her and get her involved in what I'm doing all is well. I want this week to go by slow I'm enjoying every minute of it.

Is back to school August 18th, I can't wait, but I have not even bought a pencil. Probably next week.

Sunday, August 3, 2008

HERBED Toasted Pita Salad

3 (6 Inch) Whole-Wheat pita breads with pockets
1/4 cup fresh lemon juice
1 teaspoon lemon zest
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large heard romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup chopped fresh flat-leaf parsley
1/4 cup sliced scallions
1/2 cup chopped fresh mint leaves
1 English cucumber, cored, halved lengthwise and thinly sliced
1 pint grape tomatoes, halved

Preheat the oven to 375 degrees F.

Slit each pita in 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.

In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.

Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.

Right before serving, add the pita and dressing to the salad. Toss well to coat.

You will love this salad, it is very refreshing, you can also substitute cilantro for the parsley Enjoy