Lemon Pepper Turkey Tenderloin Pt.1-Wild Rice & Braised Spicy Parmesan Swiss Chard
Описание:
Lemon Pepper Turkey Tenderloin w Wild Rice & Braised Spicy Parmesan Swiss Chard
Lemon Pepper Turkey Tenderloin:
Salt,Pepper
Canola or Vegetable Oil
Lemon Pepper Seasoning
Lemon Juice
Pureed Garlic (Chopped is okay)
Rinse tenderloin and season with salt and pepper. You can also buy the meat prepackaged and preseasoned and add some extra flavor. Add lemon pepper seasoning, lemon juice, and pureed garlic. Rub seasonings into the meat and coat both sides. Bake in the oven uncovered for about 25 minutes. For a little extra color, you can cook the meat for an additional 5 minutes under broil. Garnish with lemon wedge.
Wild Rice:
1 Tbsp Vegetable or Canola Oil
Salt
1c Wild Rice
2 1/4c Water or Chicken Stock
¼ tsp salt
1tbsp Crushed Garlic
Heat pan with oil and add rice. Stir in garlic and salt till rice starts to turn color ( about 2 min-white rice will turn extremely white and dark rice will start to brown). Once color quickly changes in rice, add water or chicken stock and bring to a boil. Reduce heat, cover, and simmer about 30min. Let stand covered 10 minutes or until liquid is absorbed. Garnish with parsley.
Swiss Chard w Parmesan & Crushed Red Pepper:
Vegetable or Canola Oil
Chicken Stock
1 Bunch Swiss Chard
Lemon Juice
Grated Parmesan Cheese
Crushed Red Pepper
Rinse chard and remove leaves from the stems. Heat pan with oil. Add stems first and cook about 3 minutes. Add the remaining leaves to cook about 1 minute and then deglaze with chicken stock. Squeeze some lemon juice, parmesan and crushed red peppers and sauté about 2 more minutes to keep a little crunch.
QuickTip: Cut you turkey tenderloin in half and stuff it with olives, capers, tomatoes, or any other veggies you want and bind with a string to hold together. You can even wrap it with bacon, zucchini or eggplant for more flavor! Happy HomeCookin!!
You'll Need:Lemon Pepper Turkey Tenderloin w Wild Rice & Braised Spicy Parmesan Swiss Chard
Lemon Pepper Turkey Tenderloin:
Salt,Pepper
Canola or Vegetable Oil
Lemon Pepper Seasoning
Lemon Juice
Pureed Garlic (Chopped is okay)
Rinse tenderloin and season with salt and pepper. You can also buy the meat prepackaged and preseasoned and add some extra flavor. Add lemon pepper seasoning, lemon juice, and pureed garlic. Rub seasonings into the meat and coat both sides. Bake in the oven uncovered for about 25 minutes. For a little extra color, you can cook the meat for an additional 5 minutes under broil. Garnish with lemon wedge.
Wild Rice:
1 Tbsp Vegetable or Canola Oil
Salt
1c Wild Rice
2 1/4c Water or Chicken Stock
¼ tsp salt
1tbsp Crushed Garlic
Heat pan with oil and add rice. Stir in garlic and salt till rice starts to turn color ( about 2 min-white rice will turn extremely white and dark rice will start to brown). Once color quickly changes in rice, add water or chicken stock and bring to a boil. Reduce heat, cover, and simmer about 30min. Let stand covered 10 minutes or until liquid is absorbed. Garnish with parsley.
Swiss Chard w Parmesan & Crushed Red Pepper:
Vegetable or Canola Oil
Chicken Stock
1 Bunch Swiss Chard
Lemon Juice
Grated Parmesan Cheese
Crushed Red Pepper
Rinse chard and remove leaves from the stems. Heat pan with oil. Add stems first and cook about 3 minutes. Add the remaining leaves to cook about 1 minute and then deglaze with chicken stock. Squeeze some lemon juice, parmesan and crushed red peppers and sauté about 2 more minutes to keep a little crunch.
QuickTip: Cut you turkey tenderloin in half and stuff it with olives, capers, tomatoes, or any other veggies you want and bind with a string to hold together. You can even wrap it with bacon, zucchini or eggplant for more flavor! Happy HomeCookin!!
1 lb. boneless and skinless turkey breast tenderloin
1 1/2 tsp. ground cumin
3 garlic cloves, minced
2 tbsp. red wine vinegar
2 tsp. sugar substitute with sucralose
2 tsp. cornstarch
1 c. tomatoes, chopped
1/2 c. zucchini, chopped
1/2 c. yellow squash, chopped
1/2 c. onion, chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. jalape?o pepper, chopped
Utensils:
* oven (You'll need help from your adult assistant.)
* knife (You'll need help from your adult assistant.)
* measuring cup
* measuring spoon
* broiler pan
* 3-quart saucepan
* meat thermometer
Procedures : 1. Preheat broiler.
2. Combine cumin and garlic in a small bowl and rub mixture on both sides of turkey.
3. Place turkey on broiler pan and broil for 5 minutes. Turn and broil 5 minutes or until internal temperature reaches 185 degrees Fahrenheit (85 degrees Celsius). Juices should run clear and the turkey should not be pink in the center.
4. While turkey is cooking, combine vinegar, sugar substitute, and cornstarch in saucepan and mix until smooth.
5. Stir in zucchini, squash, onions, cilantro, and jalape?o peppers.
6. Cook and stir vegetables over medium heat until mixture boils and thickens. Cook and stir 2 minutes more after mixture begins to thicken.
7. Spoon over turkey
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