Turkey Tenderloin with Whiskey-Cherry Sauce

Turkey Tenderloin with Whiskey-Cherry Sauce

  • 1 1/2 pounds turkey tenderloin, (see Tip)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup pitted and chopped fresh or frozen cherries
  • 1 cup cranberry juice, divided
  • 1/4 cup whiskey
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 1/2 teaspoon dry mustard
  • 2 teaspoons cornstarch
  1. Preheat oven to 450°F.
  2. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.
  4. Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.

Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.

SWEET AND SOUR SAUSAGE KABOBS

SWEET AND SOUR SAUSAGE KABOBS

Glaze:
1/4 c. firmly packed brown sugar
1 tbsp. cornstarch
2/3 c. apple juice
1/4 c. cider vinegar
1 tsp. grated orange peel
Kabobs:
1 lb. fully cooked kielbasa, cut into 20 pieces (I’m using Turkey Kielbasa)
2 medium red cooking apples, cut into 10 wedges
1 large green bell pepper, cut into 10 strips
Heat grill.
In small saucepan, combine all glaze ingredients; blend well.
Cook over medium heat until mixture boils and thickens, stirring
constantly.

Alternately thread sausage, apple wedges and pepper strips on
5 (12-inch) skewers.
When ready to barbecue, place kabobs on gas grill
over medium heat or on charcoal grill 4 to 6-inches from coals. Cook 4
minutes. Brush tops with glaze. Turn and brush with additional glaze.
Continue to cook 3 to 5 minutes or until sausage is hot and browned. Serve
with remaining glaze.
Makes 5 kabobs.

Tonight, I’m serving with fries, green salad and mixed fruit compote.

Chicken Sauté with Mango Sauce

Chicken Sauté with Mango Sauce

  • 4  boneless, skinless chicken breast halves, (1-1 1/4 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  •  Freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil, or canola oil
  • 1  jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/2 cup reduced-sodium chicken broth or white wine
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 3/4 teaspoon cornstarch
  • 1  mango, cut into 1/2-inch dice (1 cup)
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro, or mint
  1. Trim visible fat from chicken breasts. Place trimmed chicken breasts between 2 pieces of plastic wrap or waxed paper. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  3. Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

Tonight, I’m platting with Jasmine rice, green salad and mixed berry fruit salad.

Boneless Pork Chops with Mushrooms & Thyme

Boneless Pork Chops with Mushrooms & Thyme

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms, (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

  1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
  2. Swirl oil into the pan; add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

Tonight I’m serving with egg noodles, Lima Beans, fresh garden salad and fruit compote.

Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons lemon zest, freshly grated
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, chopped
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Tonight, I’m pairing with a quinoa, green salad, and fruit compote