By admin ~ November 1st, 2013. Filed under: At Ease.
Turkey Breast with Olives and Capers
Preparation time: 20 minutes
Cooking time: 12 minutes
6 turkey breast cutlets, rinsed Salt and pepper
1⁄2 c. flour
6 Tbsp. olive oil
2⁄3 c. Kalamata olives, pitted, halved
2 Tbsp. capers
11⁄2 c. chicken stock
1⁄4 c. lemon juice
1⁄4 c. butter
1⁄4 c. fresh parsley
chopped Lemon slices for garnish (optional)
Sprinkle turkey with salt and pepper. Dredge in flour, shake off excess. Heat olive oil in large skillet over high heat. Add turkey and cook until golden, 4 minutes per side. Remove from skillet and set aside. Stir in olives, capers, stock, and lemon, bring to boil, scraping up browned bits from bottom of skillet. Boil until reduced to syrup consistency. Return turkey to skillet. Add butter and parsley; simmer until butter melts, about 2 minutes. Season with salt and pepper.
Wild Rice with Cranberries and Apples
Preparation time: 15 minutes
Cooking time: 25 minutes
1 10 oz. package white and wild rice mix, prepared
1⁄4 c. butter
1⁄2 c. yellow onion, chopped
1 c. granny smith apple, peeled, cored, diced
1 Tbsp. fresh or 1 tsp. dried thyme
1⁄2 c. dried cranberries
1⁄3 c. slivered almonds, toasted
1⁄4 c. fresh parsley Salt and pepper to taste
Melt butter in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add apple and thyme, sauté 5 minutes. Remove from heat. Add apple mix to prepared rice. Fold in cranberries, almonds and parsley, season with salt and pepper.
Green Beans with Shallot Lemon Vinaigrette Preparation time: 10 minutes Cooking time: 5 minutes Serves: 4-6 1 lb. petite green beans (haricot verts),
rinsed, or regular green beans,
trimmed 1 shallot, diced
2 Tbsp. fresh lemon juice
1⁄2 c. olive oil
1 tsp. Dijon mustard Salt and pepper to taste
Place green beans in medium saucepan with 2 inches water. Bring water to boil, remove from heat and steam 3 minutes. Drain, rinse, cool. Set aside. Combine shallot, lemon juice and olive oil. Whisk together, add Dijon mustard. Toss green beans with dressing; season to taste.
Pumpkin Ginger Caramel Parfaits
Preparation time: 25 minutes
Cooking time: 15 minutes
1 pkg. cook and serve vanillapudding mix
3 c. 2% milk 1 29-oz. can pumpkin
1⁄2 c. brown sugar
2 c. heavy whipping cream
1 tsp. vanilla
1⁄2 c. purchased caramel
1 box gingersnap cookies,coarsely crushed
In a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil, then 2 minutes longer until thickened. Remove from the heat. Cool. In a small bowl, combine pumpkin and brown sugar, whisk into pudding. In a large metal bowl, combine cream with vanilla. Beat until stiff. In parfait glasses, layer cookies, (about 1⁄4 cup) pumpkin mixture, 1 tablespoon caramel and whipped cream. Repeat 2-3 times depending on height of glass. Garnish with crushed gingersnaps. Chill 1 hour.
Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit carriehanna.com.