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.

Chicken Satay with Peanut dipping sauce *Melissa

I love that the weather is warm enough now to get out the grill and explore new grilling recipes. This recipe is one that I watched Tyler Florence make and my mouth watered the whole time...I had to try it! 

Marinade:
1 cup plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic
1 Tbsp curry powder
1 1/2 lb boneless skinless chicken breasts cut into strips
15 (ish) wooden skewers soaked in water
Peanut Sauce:
1 cup smooth peanut butter 
1/4 cup low sodium soy sauce
2 tsp red chili paste
2 Tbsp dark brown sugar
2 limes, juiced
1/2 cup hot water

First, mix marinade 
in large bowl.

Press or finely mince garlic.
Love my garlic press.
Thanks, IKEA!

 




Peel and grate the fresh ginger. (At this point you're kitchen will begin to smell delightful...not to mention your hands)

















Add curry powder

Stir to combine ingredients

Add chicken strips, toss to coat

Let chicken marinate for up to 2 hours.

Now, for the sauce! In food processor combine peanut butter, soy sauce, chili paste, brown sugar, and lime juice.

You can find this red chili
paste in the Asian goods 
section of your grocery 
store.

If sauce is too thick, gradually add hot water to thin it out.









Now, back to that chicken. Thread the marinated strips on the skewers.

Prepare grill surface by brushing
with vegetable oil
to prevent sticking.


Heat to medium.
Place chicken on grill,
cook approx. 3 min per side

And there you have it, a savory dish that's sure to please even the most finicky of palettes, not to mention great for entertaining! Enjoy!