Tangy Turkey Breast Cutlets *heather

Take a look at this:

Now come a little closer...

Now take a look at this. Look at the red arrows; first on the left, and now the right.
Mama loves a big save. So to find this price on turkey cutlets was kinda exciting for me. This isn't usually a cut of meat I buy because I keep our grocery bill lean by buying only if it's less than $2/lb. And I stick to lean meats. So when I find a good sale on the lean, I stock up.

This morning I searched for a Cadillac recipe to prepare this Cadillac cut for our dinner. I found something new and was glad I tried it. It got an enthusiastic clink of the milk glass from the 4 year old at the table. So that's pretty good.


Marinade Ingredients:
3 Tbsp Soy Sauce
1 Tbsp Dijon-style prepared mustard
2 tsp dried rosemary, crushed

Whisk ingredients in a bowl. Pour over turkey and marinate in a plastic bag, or bowl in the refrigerator for 1-4 hours.

Broil cutlets 4 inches from flame for 5 minutes on each side. OR, grill in stove top on open grill pan. Grill for 2-3 minutes on each side, or until juices run clear.


For a side I sauteed up some brussels sprouts with balsamic vinegar and olive oil. I also paired it with roasted sweet potatoes and a glass of chardonnay. The marinade leaves the turkey moist and tender with a big, tangy taste. Try it.

Sweet Potato Oven Fries *melissa

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I've recently become interested in low glycemic foods and have learned that if you're going to follow a strictly low glycemic diet, white potatoes are out and sweet potatoes are in! So, I tried these sweet potato oven fries and they are delicious and a big hit with the husband! 

Ingredients:  (serves 2-3)
1 large sweet potato
Olive oil
Sea salt
1 Tbsp chopped rosemary
Set oven to 450 degrees

Begin by washing skin of sweet potato. (I like the taste of the skin so I keep it on. Also, I've been told by my farmer sister-in-law that the skin holds a good portion of the nutrients.)  Slice in half then into wedges.

Then place wedges in mixing bowl. Coarsely chop rosemary.

Toss rosemary with sweet potatoes and drizzle with olive oil (to lightly coat) and sea salt















Cover baking sheet with tin foil and spread potatoes out on sheet so that none are overlapping

Now place baking sheet in oven for approximately 30 min. Then, broil on high for about 10 min flipping once for a golden perfection.

(**time saver** Normally these will take 35-40 min to roast to perfection in the oven. If you're running short on time, microwave potatoes in shallow dish for 5-7 min on high until just tender, then place under broiler in oven)

Chipotle Rosemary Grilled Chicken *Melissa

Another huge perk about moving from our 16th floor apartment to a house with a yard has been being able to grill all the time. We have a gas grill, rather than a charcoal grill, for the convenience. But, nothing beats that smoky taste you get with charcoal. So, my friend Elisa told me about Liquid Smoke, that can be used in marinades or brushed on meats or veggies before grilling. So I put it to the test in this recipe! Also, I went to Marshalls the other day to buy some balsamic vinegar. (*tip* Marshalls is great for buying gourmet cooking oils, vinegars, jams, etc. at a fraction of their original price.) So, I stumbled upon a jar of ground chipotle chile pepper. I've been on the hunt for this FOREVER (along with smoked paprika). This particular brand is by Spice Appeal. I checked out their website and it looks like I got this can of smoked chipotle chile pepper for a steal! Chipotle peppers have a smoky flavor to them so I thought it would be a nice combo with the liquid smoke. For a fresh and favorite zing I combined these with chopped rosemary. (By the way, this recipe is only mildly spicy.)

2 chicken breasts, halved
1Tbs chopped rosemary
1/4 cup olive oil
1/2 teaspoon chipotle chile pepper
slash of Liquid Smoke

First, slice the chicken through the center of the breast to thin out breasts. This allows for shorter grilling time. Then place in re-sealable plastic bag. (Sorry if this picture of raw meat grosses anyone out. I have to admit that as much as I love to cook, I get really grossed out by handling raw meat. I try my hardest not to touch it.)

Combine olive oil, chopped rosemary, splash of liquid smoke, and chipotle pepper ~ wisk to combine

Pour over chicken in plastic bag and toss to coat. Let marinate (in frig) over night or at least a few hours.
Place chicken on hot grill and close top. Grill approximately 5-7 minutes on each side.
And here it is! Chipotle rosemary grilled chicken! It was very tasty.....I think next time I make this I'll add a splash of lime juice to the marinade. (My light was fading for this picture. Nate usually plays ball after work and doesn't get home from the park until 8 ish. So, by this point my stomach was growling up a storm and I was working hard to keep my salivary glands under control.)

Rosemary & Lime Spicy Salmon * Melissa

Thankfully, I married someone who likes fish! Here's a new salmon recipe that I tried last week. It turned out to be super tasty.

Salmon
1 Tbs fresh rosemary
1 lime
sprinkle/ to taste cayenne pepper
sprinkle/ to taste sea salt

To start, spray pyrex baking dish with cooking spray. Place salmon in dish. Juice 1/2 lime through strainer (to catch seeds and pulp.) Pour lime juice over salmon. Coarsely chop rosemary and sprinkle on. Then, sprinkle sea salt and cayenne (*a little goes a long way but makes for excellent flavor.) Thinly slice lime into rounds and place on salmon. Broil on high for about 15 minutes or until fish flakes but is still moist.

By the way, the above pictures of rosemary is from my herb garden which I'm SO excited to finally be able to grow now that I have a sunny porch. Anyway, this salmon turned out to be a huge hit with Nate and was SO tasty! (And, not too spicy, if anyone is wondering...all depends on the amount of cayenne that's a-sprinkled.)

I served the salmon with fresh green beans and Naan (Traditional Indian Flatbread) from Trader Joe's. On the side we had a delicious summer fruit salad of blueberries, green grapes, and watermelon.