Turkey Scallopini with Capers and Lemon
Serve this dish with cooked, thin spaghetti and a green vegetable or salad for dinner. This dish also works for company or as a potluck dish, since a turkey breast is quite large. You can also freeze the leftovers.
- 1 1/2 pound boneless turkey breast, sliced into thin cutlets and pounded to 1/8-inch thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil, divided
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 lemon, cut into thin slices
Pat the turkey slices dry and season with salt and pepper.
Dredge the turkey slices in flour, shaking off excess and set aside on waxed paper.
Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown half of the turkey cutlets on both sides and just cooked through, about 4 minutes.
Transfer to a platter and keep warm, covered.
Cook the remaining turkey cutlets with another 2 tablespoons of oil in the same manner.
Do not clean out the skillet.
Heat the butter in the skillet and cook the garlic for one minute.
Add the broth to the skillet and deglaze over moderately high heat, scraping up brown bits. Bring to a boil and stir in the lemon juice, lemon slices, capers, parsley and salt and pepper, to taste.
Return the turkey cutlets to the skillet with any juices on the platter and simmer until heated through, about 1 minute.
Old Fashioned Baked Beans
This is one dish I only like homemade. Baked beans out of a can just are not to my liking. Here is my favorite recipe. These beans are delicious with BBQ pork chops.
- 1 pound navy beans
- 1 large yellow onion, diced
- 3 medium cloves garlic, minced
- 1 cup ketchup
- 1 tablespoon dry mustard
- 3 pieces thick bacon
- 1 teaspoon freshly cracked pepper
- 1/4 cup brown sugar
- 1/4 cup dark molasses
- 1/4 cup honey
- 1 bay leaf
- 1/4 cup real maple syrup
- 1/4 cup Dijon country mustard
- 3/4 teaspoon kosher salt
Rinse beans in a colander under water to remove any stones or impurities. Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.
Set aside, loosely covered, on the kitchen counter, overnight.
Preheat the oven to 300 degrees F.
Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.
Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.
Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.
Add enough water to cover the beans, about 3 cups, depending on the size of your pot.
Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.
Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.
Add the kosher salt. Taste the beans and add more, if needed.
Carrot, Olive and Feta Salad
This salad goes very well with grilled chicken.
- 1 ½ cups shredded carrots
- Kosher salt and fresh ground pepper to taste
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- 2 tablespoons minced fresh flat-leaf Italian parsley
- 2 tablespoons minced fresh mint
- 10 oil-cured black olives, pitted and cut into thin slices
- 2 ounces feta cheese, cubed
In a small bowl whisk together the 1/4 cup of extra virgin olive oil, lemon juice, garlic, oregano and parsley.
Mix together the carrots, olives, feta, mint and the olive oil mixture.
Serve immediately or refrigerate for up to two days. Bring to room temperature before serving.
Pasta with Italian Sausage Sauce and Ricotta
Serve with a green salad to complete this meal.
- 1 pound penne or rigatoni pasta
- 1 /2 pound Italian sausage
- 3 cups homemade or prepared marinara (tomato) sauce
- 2 cups ricotta cheese
- 1/4 cup fresh Italian parsley, chopped
- 1/2 teaspoon crushed red pepper(chili)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup freshly grated Parmesan Cheese
In a large skillet, brown the sausage and drain on a paper towel. When cool cut into thin slices.
Add the sausage back to the skillet with the marinara sauce and crushed red pepper. Bring to a boil, reduce the heat and simmer while the pasta cooks.
In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta.
Mix the ricotta, parsley, salt and pepper together in a microwave safe mixing bowl. Warm the ricotta in the microwave on high for about 60 seconds – just until warm to the touch.
Stir the cooked pasta into the sausage sauce in the skillet and pour into a serving bowl.
Drop tablespoons of the ricotta mixture over the pasta.
Sprinkle the Parmesan cheese on top and serve.