Thursday, February 7, 2008
Here are some of our favorite recipes.
Blueberry, Orange and Cherry Salad
1/2 c. olive oil
3 T. sugar
1/2 t. coarsely ground black pepper
1/2 t. salt
1/4 t. beef bouillon granules
3 T. Balsamic vinegar
1/4 t. dried basil
1 T. reserved Mandarin orange juice
3/4 c. fresh blueberries
1/2 c. dried cherries or cranberries
1/3 c. chopped green onion
1/3 c. slivered almonds, toasted
8 c. mixed salad greens
1 (11oz) can Mandarin oranges, drained, juice reserved
Combine all dressing ingredients, shake well.
Combine all salad ingredients in a large bowl. Pour dressing over salad and toss.
Dressing may be prepared and refrigerated 3 days ahead.
Fruits and greens may be prepared up to 1 day ahead and refrigerate in separate containers.
To toast almonds, bake at 400 degrees on a baking sheet for 3-5 minutes. Check frequently to avoid burning.
Italian Turkey Cutlets
1 small onion, finely chopped
2 garlic cloves, minced
5 t. olive oil, divided
1 can (14-1/2 oz) Italian stewed tomatoes
1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary, crushed
1 1/4 pounds turkey breast cutlets
1/2 t. salt
2 T. shredded Parmesan cheese
In a saucepan, saute onion and garlic in 2 t. oil until tender. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens. Meanwhile, sprinkle both sides of the turkey cutlets with salt and pepper. In a large nonstick pan over medium heat, cook turkey in batches in remaining oil until juices run clear. Serve with tomato sauce. Sprinkle with Parmesan cheese.
Yield: 4 servings
The salad recipe is from my scrapbooking friend, Deb. I'm not sure where she found it. It is one of those recipes that once you make it and take to a gathering--most people want the recipe and they want you to bring it to all the gatherings. :)
The Italian Turkey Cutlet recipe came from Taste of Home.
Make sure you visit the Baking and Cooking section from archived posts.
And, run right over to Randi's and get more great recipes. Thanks Randi for hosting this recipe exchange.