Turkey Cutlets, Herbed Potates, & Snap Peas

Turkey Cutlets

4-6 turkey cutlets
3/4 C egg substitute or 2 egg whites
1/4 C (1 ounce) grated fresh Parmesan cheese
1/4 C chopped fresh parsley
1/4 C dry white wine
2 T fresh lemon juice (optional)
1/4 t salt
2 C Italian Seasoned Breadcrumbs (may need a bit more)

Sauce to serve over cutlets (optional):
1 T olive oil, divided
Cooking spray
2 T butter
1/4 C dry white wine
3 T fresh lemon juice

Combine first six ingredients in a shallow dish.

Dip turkey in the egg substitute mixture and then dredge it in the breadcrumbs.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 cutlets or as many as your pan will hold; cook 4 minutes on each side or until done. Remove turkey cutlets from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining turkey, if you have any.

Sauce (optional):
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over turkey.



Herbed Potatoes

4-5 medium red potatoes, cut up
1 T rosemary, fresh or dried
1 T basil
1 T parsely
1/2 t thyme
1/2 t garlic powder
1 garlic cloved, minced
1/4 t salt
1/4 t pepper
1 T olive oil

Line baking pan with aluminum foil and lightly spray with cooking spray.

Mix all the seasonings together. Put cut up potatoes in a large bowl or ziplock bag. Make sure the potaotes are well coated with the oil and then add the seasoning mixture. Make sure it is all coated well.

Bake at 425 for 30-45 min or until done.

Oven-Baked Salmon with Herbs

I got this recipe from About.com and it is great! The fish stays extremely moist. There are a couple things I did different than the recipe calls for. I will note it in the steps as I did them.


I served it with brown rice and green beans with almonds. We eat these beans all of the time, they are our favorite. I think it would also go well with snap peas or broccoli.


(By Laura Dolson, About.com)

This cooking technique is something of a miracle. The fish bakes at a low heat right on the platter you will serve it on. No pans to wash! You will know it is done when the fish flakes, but it doesn't change color as much because it keeps its moisture -- no more dried-out fish! And it is so flavorful!

Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients:
• 1 salmon filet - about a pound
• 2 - 4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
• 1/2 teaspoon pepper
• 1/2 teasoon salt (a bit more if kosher, or if fish is skinned)
• 1 teaspoon oil, if that - you just need a very thin film

Preparation:

I first saw this technique used on this segment1 of Jacques Pepin's TV show "Fast Food My Way". He does his a bit fancier, by removing the skin. This is not necessary, unless you don't want the unsightly skin hanging around your elegant buffet. The meat lifts right off the skin after it is done. It is a good idea to run your hand over the filet and make sure there aren't a bunch of bones, but frankly I don't always do that either - I figure people can pick out their own bones. If you do pick out the bones, it makes it easier if you drape the filet over something convex like a bowl - they stick right out when you position this fish this way.

1. Heat the oven to 200 F. (not a typo)

2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine -- even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

***(For the seasonings I used Garlic/Dill Seasoning, Thyme, Salt, & Pepper.)***


2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

***(I did not put them on a serving platter, I do not have an oven proof one. I put them on a baking sheet lined with foil. I sprayed the foil with a Olive Oil cooking spray instead of rubbing oil on it.)***


3. Bake for about 40 to 45 minutes, until salmon flakes. You won't believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce. I do it to taste, but I'll figure out a recipe soon and link it.

***(I cooked it for about an hour instead of the 45 min it calls for. The pieces of salmon I had were rather thick.)***


Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.

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Baked Chicken & Fiesta Potatoes

Baked Chicken

4 chicken breasts sprinkled with Chef Prudhomme's Magic Seasoning Blends, Poultry Magic.

Bake at 425 for 45 min or until done.


Fiesta Potatoes

5-6 med red potatoes, diced
1 packet of taco or fiesta seasoning
1 small onion, chopped
1 small bell pepper, chopped
1 T olive oil

Line a baking sheet with some aluminum foil and lightly spray with cooking spray.

Put the potatoes in a bowl, add olive oil, stir until the potatoes are all coated. Mix in the onions, peppers, and taco or fiesta seasoning.

Cover the potatoes with another piece of foil and pinch the edges closed.

Bake at 425 for 45 min. If you prefer your potatoes to have a more crunchy texture you can bake uncovered.


Serve with vegetable of your choice or a nice salad.

Potatoes are very good dipped in ranch dressing or topped with salsa, sour cream, or cheese sauce (you can do all of it if you are feeling adventurous!)

The leftover potatoes are great when mixed in a ham and cheese omelet the next day.

Sausage and Chicken Jambalaya

2/3 C Bacon Drippings or lard
2 medium onions, chopped
1 medium bell pepper, chopped
3 celery stalks, chopped
3 medium garlic cloves, finely minced
1 lb chicken, cut into bite size pieces*
1 1/2 lbs smoked sausage, cut into bite-sized rounds
2 C long grain, white rice (not instant)
2 large tomatoes, peeled & chopped**
3 C beef broth or pork stock if you have it
1/2 t ground black pepper
1/4 t red (cayenne) pepper or to taste
Salt to taste
12 green onions chopped(tops and bottoms)
1/2 C minced parsley, preferably flat-leaf

Chop all of your vegetables ahead of time; I even browned my chicken a bit.

In a heavy 8 qt Dutch oven, melt drippings or lard over medium heat. Add onions, bell pepper, celery, and garlic; cook until vegetables are wilted and transparent, about 5 min. Add chicken and sausage; cook, stirring occasionally, until sausage is lightly browned, about 8 min. Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 min. Add tomatoes; stir until combined. Cook 2 min. Stir in stock or broth. Add seasonings. Reduce heat. Cover and simmer until rice is tender and no liquid remains, 45 min or so. Taste for seasoning; adjust if necessary. Add green onions and parsley. Cover and cook 5 min. Serve hot. Makes 6 to 8 servings.

Serve this with a salad and some french bread. I did not have any french bread so I made some beer bread from Tastefully Simple and it went great with it!


*The original recipe called for ham; I did not have any so I used chicken instead.

**I used a large can of petite diced tomatoes with the juices instead of fresh.


Terry Thompson, Cajun-Creole Cooking

Sunday Night's Supper - Baked Tilapia 5.31.09

Baked Tilapia (6pcs)

I put some aluminum foil on a baking sheet, sprayed it with Pam, placed the fish pieces on it. I squeezed half a lemon over the pieces, drizzled garlic butter over it, sprinkled garlic powder & dill weed onto the pieces. I baked it at 450 for 12-14 min. Cooking time will vary depending on your fish. (Measure the thickest area of the fish and bake for 5 to 10 minutes per inch.)

White rice

Frozen broccoli with cheese and roasted potatoes. I think it was a green giant steamers.

Monday Night's Supper Pork Chops 6.1.09

Monday nights supper:

pork chops covered with cream of mushroom soup, cooked all day in the crock pot

green beans

instant garlic mashed potatoes

Olivia had leftover mac n' cheese with it because she does not like the potatoes

Thoughts and Questions

It was brought to my attention that I have not added anything new on here in a while. It makes me happy that people look at it often enough to notice. I have been so busy with my school, the hubby's school, the girls, and moving I haven't added anything.

I really haven't had anything new to add, but I will add some things that we have had lately. The food I have been cooking is food I was raised on and forget to add it because I assume everyone has had it before. How wrong I am!

I was asked why I like to cook, I love to cook and collect cookbooks because of my mom. My mom was a great cook and it was something she loved to do. While others read mysteries and romance she read and bought cookbooks. Food is something that can always bring people together.

I want to try more ethnic foods, but am unsure where to start.