Recipes

[GenXmuse]

I made this tonight for dinner with mashed potatoes and it turned out really well. My husband thought it was delicious. I used the non keto version with panko crumbs and regular flour. 

Turkey Scallopini with Creamy Lemon Sauce

Katerina | Diethood

Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make delicious Turkey Scallopini with Creamy Lemon Sauce.

Servings : 4

Prep Time 10minutes mins

Cook Time 25minutes mins

Total Time 35minutes mins

INGREDIENTS

  

For the Turkey Scallopini

• ▢ 2 (about 1.5 pounds total) skinless boneless turkey breast tenderloins
• ▢ ¼ cup coconut flour, (you can also use all purpose flour)
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon smoked or sweet paprika
• ▢ ¼ teaspoon salt, or to taste
• ▢ ⅛ teaspoon fresh ground black pepper, or to taste
• ▢ 1 cup pork rind panko crumbs, (you can also use regular panko crumbs)
• ▢ ¼ cup grated parmesan cheese
• ▢ 1 egg
• ▢ 2 tablespoons water
• ▢ 4 tablespoons butter, divided

For the Creamy Lemon Sauce

• ▢ 1 tablespoon butter
• ▢ 3 cloves garlic, pressed or minced
• ▢ ¾ cup chicken broth
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup heavy cream
• ▢ chopped fresh parsley, for garnish
• ▢ lemon slices, for garnish

INSTRUCTIONS

 

Cook the Turkey Cutlets

• Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
• In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
• In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
• In a third bowl, whisk together the egg and water.
• Set a large frying pan over medium high heat and add 2 tablespoons butter.
• Dredge the turkey cutlets in the flour mixture, then dip them in the egg mixture, and finally coat each cutlet with the crumbs mixture.
• Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F. Do not forcefully try to flip the cutlets; if there’s resistance, it means that it’s not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
• Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet.
• When done, remove cutlets from the skillet and set aside on a plate.

Make the Sauce

• Wipe down the skillet, return it to the heat, and melt 1 tablespoon of butter.
• To the melted butter, add the garlic and cook for 15 seconds, or until fragrant.
• Whisk in the chicken broth and lemon juice; bring the mixture to a boil and cook until the liquid is reduced by half.
• Whisk in the heavy cream; continue to whisk until fully combined and heated through.
• Taste sauce for salt and pepper; adjust accordingly.
• Pour the sauce over the cutlets.
• Garnish with parsley and lemon slices, and serve.

NUTRITION

 

Calories: 484 kcal | Carbohydrates: 7 g | Protein: 50 g | Fat: 28 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 187 mg | Sodium: 660 mg | Potassium: 95 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 835 IU | Vitamin C: 2 mg | Calcium: 99 mg | Iron: 1 mg

Next is th letter U.

[house_cat]

Y'all are killing me with these recipes! There aren't enough days in the year! Yum!

@RespectLife 

That mushroom sauce looks so good! My DH doesn't like mushrooms, but I'm saving it anyway.

Next ingredient or recipe begins with "U".

[house_cat]

Unstuffed Cabbage Roll Casserole

from SpendWithPennies website

• 1 pound lean ground beef

• ½ pound ground pork
• 1 onion diced
• 3 cloves garlic minced
• 1 cup tomato sauce
• 1 can tomato soup
• 28 ounces diced tomatoes 1 can, with liquid
• 2 tablespoons tomato paste
• 3 tablespoons fresh parsley
• 1 teaspoon dried dill
• salt & pepper to taste
• 1 bay leaf
• 2 ½ cups cooked rice (brown or white)
• 1 tablespoon olive oil
• 1 head cabbage chopped, (approx. 8 cups)

Directions:

1. Preheat oven to 350°F. Butter a 9x13 pan.
2. Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat.
3. Add tomato sauce, tomato soup, canned tomatoes, tomato paste, parsley, dill, salt, pepper, and bay leaf. Simmer covered for 10 minutes. Remove bay leaf and stir in rice.
4. Meanwhile, heat olive oil in a large frying pan over medium heat. Add cabbage and cook until tender-crisp.
5. Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice.
6. Bake uncovered 25-30 minutes or until hot & bubbly.

Next recipe or ingredient begins with letter "V".

[GenXmuse]

Classic Vichyssoise Soup

prep time 1 HOUR

cook time 45 MINUTES

total time 1 HOUR 45 MINUTES

Ingredients

• 1 large sweet onion, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large potatoes, peeled and diced
• 6 large leeks, thoroughly rinsed and sliced (white and light green parts only)
• 1 quart chicken broth
• Salt and pepper to taste
• A pinch of nutmeg
• 1/2 cup heavy cream
• Chives to garnish

Instructions

• In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
• Sauté the onion until translucent (about 2 minutes).
• Add the leeks and sauté until soft (about 4-5 min).
• Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
• Add the chicken broth and bring to a boil.
• Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
• Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
• Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
• Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
• Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight is better).
• Garnish with some chopped chives and serve.

I wonder if this is good warm? Lol

@house_cat I need to try your recipe. My husband loves stuffed cabbage and unstuffed is easier for me to make so win win!

 Next Letter is W!

[house_cat]

@GenXmuse 

Just saw this on FB a few minutes ago!

Next Letter is W!

[GenXmuse]

@house_cat  Oh my gosh, too funny! 😂 

[walker]

@house_cat ....😂😂....good one!

NEXT .... W

[walker]

One-Pot Sausage and Basil Pasta

1 pkg. (16 oz) spaghetti

1 pkg. (13-14 oz) smoked turkey sausage, thinly sliced

3 cups grape tomatoes, halved

2 cups fresh basil leaves, loosely packed

1 onion, thinly sliced

4 garlic cloves, thinly sliced

4 1/2 cups WATER

1 cup grated Parmesan cheese

3/4 teaspoon salt

1/2 teaspoon pepper

3/4 teaspoon crushed red pepper flakes, optional

In a Dutch oven, combine first 7 ingredients.  Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally.  Add Parmesan cheese, salt and pepper; stir until cheese is melted.  If desired, mix in red pepper flakes and top with additional Parmesan cheese before serving. 

(Taste of Home Recipe....thanks, ER in IL)

NEXT ... RECIPE OR INGREDIENT USING LETTER X, Y, 
             Z or start over...A! 

[GenXmuse]

Going for it!

Xavier Soup

Barely adapted from Cooking With the Saints by Ernst Schuegraf

Ingredients:

1 ½ cups flour½ cup heavy cream½ cup butter½ cup Parmesan cheese, grated½ teaspoon kosher salt½ teaspoon ground black pepperA grating of fresh nutmeg2 eggs plus 2 egg yolks1 tablespoon chopped parsley10 cups chicken stockAdditional chopped parsley for garnishing 

Technique:

1. Line a large baking sheet with well-buttered parchment paper. Fit a sturdy piping bag with a large round tip.
2. In a medium saucepan, over low heat, work the flour, cream, butter, and cheese into a soft dough.
3. Remove the pan from the heat and beat in the salt, pepper, nutmeg, eggs, yolks, and tablespoon of chopped parsley.
4. Spoon the dough into the piping bag and squeeze out 1-inch lengths onto the prepared pan. Use a butter knife to separate the dough from the tip once you’ve piped out shapes of the proper length.
5. Let stand for 30 minutes.
6. Bring a large pot of salted water to a boil. In another, smaller saucepan, warm up the chicken stock.
7. Drop one third of the dumplings into the boiling water, and boil until they are tender and cooked through, 8 to 10 minutes. Remove from the water with a slotted spoon and transfer them to the heated chicken stock.
8. Repeat process with the remaining dumplings.
9. Once all the dumpling are cooked and in the chicken stock, ladle the soup into bowls and garnish with additional chopped parsley. Serve immediately.

Does anyone want to try Y

[walker]

YUMMY Corn Chip Salad

Dressing.... 3/4 cup canola oil

                   1/4 cup cider vinegar

                   1/4 cup mayonnaise

                   2 tablespoons YELLOW MUSTARD

                   1/2 teaspoon salt

                   3/4 cup sugar

                   1/2 small onion

                   3/4 teaspoon poppy seeds

Salad .......  2 bunches leaf lettuce, chopped

                   1 pkg. corn chips (9 1/4 oz.)

                   1 cup shredded mozzarella cheese

                   1 cup dried cranberries

                   8 bacon strips, cooked and crumbled

For dressing, place first 7 ingredients in a blender.  Cover; process until smooth.  Stir in poppy seeds.

Place salad ingredients in a large bowl, toss with the dressing.  Serve and enjoy.  

(Note.....To keep corn chips crunchy when making this salad ahead of time, add them just before serving.)

NEXT ... RECIPE OR INGREDIENT USING LETTER Z or

              onto A