Main Dishes
Turkey Tenderloin w/ Blueberry Sauce
I am always looking for something different to cook for dinner. Don’t get me wrong. Sometimes, I just want to fix spaghetti or order out a pizza, but I think we can all agree that we tend to get into a “dinner rut” from time to time.
Well, the other night, I had a Turkey Tenderloin that I had been wanting to cook. I new I wanted to do something different, so I started searching Eating Well’s website. I heart that site by the way. They have plenty of healthy recipes and the ingredients are not foreign sounding names that you look at and go , “HUH???”
Anyway, I searched Turkey Tenderloin recipes and this one came up: Turkey with Blueberry Pan Sauce
Now, before you go “HUH???” again, trust me on this one. It was REALLY good!!! Normally, I would put something like this in front of my kids and they would look at it…… sniff it…. and walk around it like a curious animal before pushing it with their nose over to the side, then eating the stuff they really wanted. *Did I just refer to my kids as dogs?
But NO! They ate it up. Even the little one!
It has the most subtle sweetness to it and let’s be honest. Cranberry Sauce goes just fine with Turkey at Thanksgiving, right?…….Cranberry haters, don’t answer that!
I liked this recipe so much, that I think I may just switch out the traditional Cranberry Sauce next Thanksgiving for something like this instead.
I did notice that the longer the sauce had time to sit in the pan, the sweeter it became. To tell you the truth, I preferred it that way.
I used frozen wild blueberries in mine because I didn’t have fresh on hand. I think either would work just fine. The recipe didn’t state whether or not they needed to be fresh or frozen.
If you want to look up the nutritional info, I have put a link to the recipe here. However, if that kind of thing doesn’t interest you, you could also just look below for the recipe. Notice the *’s . This is used wherever I substituted ingredients for the things I had 😉
Turkey Tenderloin w/ Blueberry Sauce
Ingredients:
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 pound turkey tenderloin
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped shallots (*I used regular onions)
- 1 tablespoon chopped fresh thyme (*I used what I had, which was dried ground)
- 2 cups blueberries (*I used frozen)
- 3 tablespoons balsamic vinegar
Directions:
- Preheat oven to 450°F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
- Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
- Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.
Enjoy! and let me know what you think!
XOXO,
Esther
Herbed Chicken Parmesan (Picky Eater Style)
I consider myself pretty lucky.
I have children who aren’t that picky when it comes to food.
Well, 2 of my 3 children aren’t that picky.
My four year old is actually in the “picky” faze right now and I’m counting the days until it passes.
While I hold my breath for that,
I decided to try a version of Chicken Parmesan that he and the girls might like.
I call it Herbed Chicken Parmesan…… Picky Eater Style!
I figured anything over Colorful Bowtie Pasta for my little ones is a Homerun any night.
Usually, I will have a little bit of left overs when it comes to most meals.
This, however, had nothing!
Not a crumb!
Not even an itty bitty bowtie.
When my 4 year old cleaned his plate, I knew I had a winner!
So, if you have picky eaters, try this recipe.
Even if you don’t, you’ll love it!
AND! It’s done with Chicken tenders, so Portion control is easy!
Recipe: Herbed Chicken Parmesan (Picky Eater Style)
Ingredients:
1/4 Cup Dry Breadcrumbs
1 Tablespoon Chopped Fresh Parsley
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt, Divided
1/3 Cup Grated Fresh Parmesan Cheese, Divided
1 Large Egg White, Lightly Beaten (I use Egg Beaters)
1 lb. Chicken Breast Tenders
1 Tablespoon Butter
1 (14.5 oz) Can Tomato Sauce
2 Teaspoons Balsamic Vinegar
1/4 Teaspoon Black Pepper
1/3 Cup Shredded Provolone Cheese (I folded 4 slices in half twice, then sliced very thin)
Directions:
– Preheat broiler.
– Combine 2 Tablespoons Parmesan Cheese, Breadcrumbs, Parsley, Basil, and 1/8 Teaspoon Salt in a shallow dish.
– Place Egg White (Or Egg Beaters) in another shallow dish.
– Dip each chicken tender in Egg White, and then dredge in Breadcrumb mixture.
– Melt butter in a large Nonstick Skillet over medium high heat. Add chicken, making sure not to over crowd the pan. Cook 3 minutes on each side or until done. Chicken should be golden brown.
– Transfer Chicken to a broiler pan or oven safe dish large enough to hold all of Chicken Tenders. Set aside.
– Combine 1/8 Teaspoon Salt, Tomato Sauce, Vinegar, and Pepper in a microwave-safe bowl.
– Cover with plastic wrap, and vent on one side.
– Microwave on high for 2 minutes or until thoroughly heated. Spoon over Chicken. Do not discard extra sauce.
– Sprinkle evenly with remaining Parmesan Cheese and Provolone Cheese.
– Broil 2 minutes or until cheeses melt.
– Serve over Tri Colored Bowtie Pasta, drizzled with Olive Oil, Salt and Pepper.
*I say do not discard the sauce because everyone wanted extra to go over their chicken. 🙂
Side Dish Idea: Roasted Herbed Zucchini w/ Parmesan
– 3 Zucchini
– Extra Virgin Olive Oil
– Dried Italian Seasoning
– Grated Parmesan Cheese
Directions:
– Preheat oven to 375 degrees.
– Cut off ends of zucchini.
– Cut zuchinni in half length wise.
– Drizzle a little olive oil over zucchini halves.
– Sprinkle each half with dried Italian Seasoning.
– Roast for 20 minutes.
– Sprinkle Parmesan Cheese on top of zucchini.
– Turn oven to broil.
– Allow to broil until cheese is melted and golden brown.
Enjoy!
~Esther~
Shrimp and Grits Casserole
So lately I’ve been trying to get back into my “I have to put a bathing suit back on in a few months” kind of mindset.
I mean, let’s face it.
I live at the beach, and since that isn’t going to change anytime soon,
and my family lives at the pool and beach during the warmer months, I figure I better start…..
~LIKE YESTERDAY~!!!!
Here is an alternative recipe to my other Shrimp and Grits.
This will allow you to not kill yourself the next day at the gym because you have “eaters remorse”
from your meal the night before.
I guess you could say, “It’s easy on the hips!”
Plus, it feels lighter too!
Recipe: Shrimp and Grits Casserole
– 2 Cups Reduced Fat Milk ( I use Skim)
– 3/4 cup Fat Free, Less Sodium Chicken Broth
– 1 Cup Uncooked Quick-Cooking Grits
– 1/4 Teaspoon Salt
– 2 Tablespoons Unsalted Butter
– 1/2 (2 oz.) Cup Shredded Parmesan Cheese
– 1 (3 ounce) package 1/3 less fat Cream Cheese
– 3 Tablespoons Chopped Fresh Flat Leaf Parsley
– 1 Tablespoon Chopped Fresh Chives
– 1 Tablespoon Fresh Lemon Juice
– 2 Large Egg Whites ( I use Egg Beaters)
– 1 Pound Peeled and Deveined Medium Shrimp, Coarsley Chopped
– Cooking Spray
– Hot Pepper Sauce (Optional)
Directions:
– Preheat oven to 375 degrees.
– Combine milk and broth in a medium saucepan and bring to a boil.
– Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until grits are thick, stirring constantly. Remove pan from heat.
– Add Parmesan cheese, Butter, and Cream Cheese to pan and stir until smooth.
– Add Parsley and next 4 ingredients to pan.
– Stir just until blended throughout.
– Spoon grits mixture into an 8×11 inch baking dish coated with cooking spray.
– Bake at 375 degrees for 25 minutes or until set.
– Serve with hot pepper sauce, if desired.
Side Dish Idea:
Roasted Broccoli – Spread 2 cups Fresh Broccoli Florets onto a cookie sheet sprayed with Cooking Spray. Roast at 375 degrees for 20 minutes until slightly crisp and brown, tossing once during cooking. Sprinkle with 2 Tablespoons Grated Parmesan Cheese and allow to cook for 2 to 3 minutes longer.
Roast Chicken with Root Vegetables and Gravy
I haven’t found many people out there who don’t love a good Roast Chicken.
I have tried it myself by cooking the whole thing (Thanksgiving Style), just sitting in the pan. Maybe doctured up with some butter and salt and pepper.
Nothing too great. I may have even tried to add some type of citrus to it a time or too, but still nothing that great.
My chicken always had some spot in it that might still look a little pink or God forbid, bloody (GASP!), and my kids would get totally grossed out!!!
So, you can probably guess where the rest of that story goes….
I decided to make it a different way about a week ago and I have to say that I will probably never make Roast Chicken another way again.
This is by far, the easiest way I have EVER cooked Roast Chicken.
First, I took some Carrots, Onions, and some Sweet Potatoes.
I roughly cut them into about 1 to 2 inch pieces. You don’t have to be precise, as they will cook down. In fact, the more UNprecise you are, the better. It gives it a “rustic” look.
Then I drizzled some Extra Virgin Olive Oil over them, tossed, and added a little salt and pepper. Then tossed again.
Then I tossed them aside. Well, not really. More like slid them.
Now, back to the chicken!
I cut the backbone out, and pressing down, skin side down, pressed until I heard a pop. This “butterflies” your chicken.
Before you say, “Oh, I can’t do that”…… Let me just tell you, YES YOU CAN!
I used to always buy my chicken already cut up from the store, which by the way cost more than a whole chicken you can cut up yourself.
My mom tried to show me how to cut one up myself, but I was never interested.
(F.Y.I.: I plan on doing a tutorial later on how to cut a whole chicken up.)
Back to topic: IT IS SOOOOO EASY TO CUT THE BACKBONE OUT OF A CHICKEN.
Just turn it over, find the area that looks literally like a backbone (I do not mean to insult your intelligence).
Start at the top, and going down both sides of it, cut.
This can be done with a knife, but I found it easier to do with kitchen shears.
If I’m not grossing you out yet, read on. : )
I salt and peppered the chicken and then I used my “Herbs de Provence” Pampered Chef seasoning mix and sprinkled it on it.
This is it below. You can also pick this up at your local Grocery Store in other brands. I just happened to have that one on hand.
By the way, this is a great mix to use on Chicken, Pork, Vegetables (you name it!).
Then I coated my Cast Iron Skillet with a couple of tablespoons of Extra Virgin Olive Oil.
Put the whole Butterflied Chicken in skin side down and seared it on medium-high heat for 5 to 6 minutes, until it was golden brown.
Flipped it over………
And added all the vegetables to the pan. It may look like the pan is too crowded, but it isn’t. These will cook down and the chicken will cook just fine as well.
I sprinkled the vegetables with a little more Herbes de Provence.
I popped it in the oven for about an 1 hour and 15 minutes and this is what it looked like when finished.
It will literally fall off the bone!
But WAIT!
There’s MORE!
I removed the chicken and the vegetables to a platter and covered with aluminum foil to keep warm.
I couldn’t just let all these juices from the meat and vegetables go to waste!
Couldn’t let the little bit of wine that was left in this bottle go to waste either. (“Waste not, Want Not!) Right?
There was about a cup left in the bottle and it all went into the pan.
I let it simmer for about 8 or 9 minutes until it had reduced by half. Then I added a tablespoon of butter.
Stirred in until butter had melted and Voila!
Yummy gravy! In fact, it was so good, I caught Z drinking the rest of it after we were cleaning up the table. YES! I said DRINKING IT!
Oops! Maybe I shouldn’t have told you that.
Well, he won’t know if we don’t tell him.
If you try this recipe, please let me know what you think.
This is a definite “KID APPROVED” meal.
The sweetness from the onions, carrots, and sweet potatoes cook into the chicken and make it soooo good!
By the way, this is a great easy meal to entertain with or if you just want to share with your family.
ENJOY!
-Esther
RECIPE: Roast Chicken w/ Root Vegetables and Gravy
Ingredients:
– 1 Whole Chicken ( 3 to 4 lbs.)
– 2 tablespoons Herbs de Provence, divided
– Salt and Pepper
– 4 tablespoons Olive Oil
– 4 Carrots
– 4 Sweet Potatoes
– 2 Sweet Onions
– 1 cup White Wine, I used Chardonnay OR if you prefer, you can use Chicken Stock
– 1 tablespoon Butter
Directions:
– Preheat oven to 350 degrees F.
– Cut Onions, Carrots, and Sweet Potatoes roughly into 1 to 2 inch cubes.
– Combine vegetables and drizzle with 2 tablespoons olive oil. Sprinkle with Salt and Pepper. Toss to coat and set aside.
– Use kitchen shears to cut out the backbone of the chicken.
– Lay chicken open, skin side up, like a book. Flatten the chicken with your hands, pressing down until you hear a pop or crack noise.
– Sprinkle chicken with Herbs de Provence, salt and pepper.
– Heat a 12 inch or larger size cast iron skillet on medium-high heat. Once hot, add 2 tablespoons olive oil to skillet. Add chicken, skin side down, and sear 5 to 6 minutes, or until golden brown.
– Flip the chicken over and add vegetables to open areas around chicken. It’s ok if it seems overcrowded.
– Roast chicken 1 hour and 15 minutes or until an instant- read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
– Remove chicken and vegetables to a platter, cover with aluminum foil, and keep warm.
– Add the wine to the pan and stir with a wooden spoon loosening any brown bits in bottom of pan.
– Allow to simmer for 8 to 9 minutes or until liquid has reduced by half. Stir often.
– Add tablespoon butter and stir until melted. Season with salt and pepper to taste. You won’t need much, if any.
– Carve chicken, set on platter with vegetables and serve with gravy.
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