Turkey Cutlets with Wine Sauce

I don't know about you but I find that I only
make turkey about once or twice a year.
I came across this recipe for
turkey cutlets in my Everyday Food Magazine
and thought it was a nice
change and added to my menu for this week.


Turkey Cutlets with Wine Sauce
From Everyday Food

1 small boneless, skinless turkey breast ( about 2 pounds)
2 tablespoons of olive oil
2 cups dry white wine
1/4 cup Dijon mustard
1/4 cup fresh parsley, chopped
Salt and Pepper to taste

Lightly pound out the cutlets to be about 1/4 inch thick.
Season with salt and pepper.
In a large skillet, heat oil.
Brown the cutlets, cooking for about 2 to 3 minutes each side.
Tansfer to a plate and cover loosely with foil.
Add wine to skillet and bring to boil. Cook, scraping up the browned bits.
Continue cooking until wine is reduced to 1/2 cup, 6 to 8 minutes.
Whisk in the Dijon mustard and bring to a simmer. Remove from heat and simmer. Season with salt and pepper. Top the turkey cutlets with sauce and serve.


Check out this dinner:

Rocky Road Fudge

This is a quick, yummy recipe for fudge.
I made it after coming home from a long day at work
and it was really worth it!!


Rocky Road Fudge
by William Sonoma


Ingredients:
1/2 teaspoon vegetable oil
3 1/2 cups mini marshmellows
2 cups chopped nuts ( your choice)
2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract or chocolate extract
1/2 cup of chopped maraschino cherries (not in original recipe just sounded good to me)


Set aside a 1/2 cup of the marshmallows and 1/2 cup of the nuts for the topping.

Line a baking pan with aluminum foil making sure to press the foil into the corners. Using a napkin or papertowel to rub vegetable oil over the foil.

Begin by melting the chocolate chips and condensed milk in a microwaveable bowl.
Melt 30 seconds at a time (two or three times) stirring each time.
You don't want to over heat the chocolate.




Next, using a spatula, stir in the vanilla extract, marshmallows, nuts and cherries.
Make sure all the ingredients get mixed into the chocolate.

Scrape the chocolate mixture into the baking pan, spread it out evenly and smooth the top.


Sprinkle the remaining marshmallows and nuts on top and gently press them into the surface of the fudge. Cover the pan and chill in the refigerator for about 30 minutes.



Lift the fudge out of the pan peeling back the foil. Then cut the fudge into small pieces and serve.



Check out all the oowey, goowey, goodness!

Spicy Tomato Sauce with Italian Sausage

Get Spicy!

Here is a nice recipe for:
Spicy Tomato Sauce with Italian Sausage

3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, roasted and then chopped
1/2 teaspoon oregano, finely chopped
1 tablespoon basil finely chopped
2 bay leaves ( take out before serving)
3/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 can crushed tomatoes with added purée
1/2 cup dry red wine
Italian sausage cooked and sliced





Top with a little fresh parmesan cheese and MAN THAT IS GOOD!

Orange, Apple and Toasted Almond Salad

AHHHH, just got back from a week of vacation in St. Lucia.
What a great trip! Beautiful beaches, fantastic food and relaxation.
St. Lucia is a popular wedding destination. That being said, this is one
of my favorite pictures from the trip.



After a week away it is time to get back to eating healthy.

This is a simple but delicious salad.

You can use any type of lettuce. Then add some tangerine slices,
apple slices, cucumber and toasted almonds.

The dressing is an Orange, Poppyseed Dressing.



So many possibilities when making salad.

Spinach and Cheese Stuffed Shells

Craving Italian Food for dinner?
How about making some stuffed shells!

Spinach and Cheese Stuffed Shells

For the filling:
1 8 oz container of ricotta cheese
1 egg
1 bundle of fresh spinach leaves
1/2 cup fresh parmesan cheese
1/2 cup shredded mozzarella
1/2 teaspoon or more of grated nutmeg
salt and pepper to taste

Mix all ingredients in a bowl.


Cook the shells by boiling them in water for about 7 minutes. You don't want to cook them all the way. Then drain the shells. Once they are cool enough to pick up you can begin stuffing them. Pour a little pasta sauce in the bottom of baking dish. Place a spoonful of filling in each shell and then pinch the shell closed. Line the shells in rows in the baking dish.




When all the shells have been stuffed, pour your favorite pasta sauce over the top. Sprikle a little parmesan cheese on top. Bake at 375 for about 25 - 30 minutes.



Trust me, this makes a very nice dinner.

Cherry Tomatoes

MMM, roasted cherry tomatoes are so good.
They offer a robust flavor to any dish.
My plan tonight is to roast the tomatoes
with basil, garlic and olive oil. After
I take them out of the oven I am going
to add a little cream and then pour the
whole beautiful mixture over breaded tilapia.



I will add a picture of the final dish a little later but I was just so excited about the cherry tomatoes!

Sausage, Potato and Swiss Chard Soup

It appears as though the cold weather is not going anywhere.
This week the weather report says the lows will be
in the 20's and the highs around 53 with a chance of
snow this week Tuesday.

Since the cold weather is determined to stay ~
soup is on the dinner menu again this week.

Sausage, Potato and Swiss Chard Soup

Ingredients

2 leeks, rinsed and sliced to 1/4-inch strips
1 cup diced yellow onion
2 cups Yukon Gold Potatoes diced, skin on
4 tbsp unsalted butter
4-6 cups low-sodium chicken broth
1 pound of hot Italian sausage, removed from casings
2 cups of Swiss Chard, washed and chopped into bite size pieces
1/2 cup heavy cream
touch of cayenne pepper
sprinkle of nutmeg
salt and pepper


(This picture only contains some of the ingredients :) )


Wash and cut the vegetables. Then melt the butter in a large saucepan over medium heat. Add leeks, onions and potatoes and stir. Reduce heat to low and let vegetables cook for 10 minutes.

Add the chicken broth. Bring to a boil, then reduce heat to simmer. Add the diced sausage into the pan. Cover and let simmer for 20-25 minutes. (If you want your soup to be a thick you can puree a few cups of the soup and then add it back into the pan). Add the Swiss Chard, heavy cream and spices. Continue cooking on low until the potatoes are soft and ready to serve. *This is one of those recipes where you can make it the day before and let sit overnight in the refrigerator so the flavors really come together. Then heat and serve the next day.



Enjoy!