In case you are wondering... yes, tasty treats came home with us.
Lemony Asparagus Salad
11 years ago
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
19 June 2011
30 January 2009
Pull out your tenderizer!
We give you another episode of Cooking with Sarah. Tonight I gave a new recipe a try. And let me tell you, no Friday night should be complete without pulling out the meat tenderizer!
I tried a recipe out of February's Rachel Ray Mag (Thanks Matt! Loving it already).
Turkey Turnovers
Ingredients
4 turkey cutlets (~1 lb total)
4 tbl soft herb cheese (i.e. Boursin)
2 cups loosly packed spinach leaves
1 1/2 tbl extra virgin olive oil
1 14.5 oz cn diced tomatoes
1 tsp fennel seeds chopped
Directions
1. Pound the turkey cutlets to 1/4 in. thick and season to taste with salt and pepper. Spoon 1 tbl of cheese into the center of each cutlet and top with 1/2 cup spinach. Fold cutlets in half and secure closed with a toothpick
2. In a large skillet, heat olie oil over medium heat. dd cutlets and brown, approx 2 min per side. Add tomatoes an chopped fennel. Bring to a boil. Lower the heat and simmer, covered, for about 10 minutes until the turkey is cooked through.
So that was the original recipe. I used 2 cans of tomatoes because I like tomatoes. It turned out pretty well. The extra tomatoes were good, but it didn't need two cans worth of juice. Also, I'm still undeciced on the fennel. However, it was really really easy, and quick too - and yummy! Plus, when you serve something stuffed, everyone thinks it is harder than it actually was. I think I'll be adding this to the rotation.
I tried a recipe out of February's Rachel Ray Mag (Thanks Matt! Loving it already).
Turkey Turnovers
Ingredients
4 turkey cutlets (~1 lb total)
4 tbl soft herb cheese (i.e. Boursin)
2 cups loosly packed spinach leaves
1 1/2 tbl extra virgin olive oil
1 14.5 oz cn diced tomatoes
1 tsp fennel seeds chopped
Directions1. Pound the turkey cutlets to 1/4 in. thick and season to taste with salt and pepper. Spoon 1 tbl of cheese into the center of each cutlet and top with 1/2 cup spinach. Fold cutlets in half and secure closed with a toothpick
2. In a large skillet, heat olie oil over medium heat. dd cutlets and brown, approx 2 min per side. Add tomatoes an chopped fennel. Bring to a boil. Lower the heat and simmer, covered, for about 10 minutes until the turkey is cooked through.
So that was the original recipe. I used 2 cans of tomatoes because I like tomatoes. It turned out pretty well. The extra tomatoes were good, but it didn't need two cans worth of juice. Also, I'm still undeciced on the fennel. However, it was really really easy, and quick too - and yummy! Plus, when you serve something stuffed, everyone thinks it is harder than it actually was. I think I'll be adding this to the rotation.
Subscribe to:
Posts (Atom)
