Recipes
Cranberry Stuffed Turkey Breast
INGREDIENTS:
1 (12 ounce) package herb-seasoned
bread stuffing mix
2 skinless boneless turkey breasts (<– click to purchase this item)
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened
cranberries
2 tablespoons olive oil
6 lettuce leaves
1/2 cup pecan halves
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
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Black Bean Corn Salsa
1 can black beans drained and rinsed
1 can whole kernel corn, drained
1 medium red onion, chopped (appr. 3/4c.)
2 jalapeno peppers minus seeds, chopped fine (add seeds if you like it hot)
3 large tomatoes chopped small pieces, drain in colander
1/3 c. cilantro leaves chopped
4 Tbsp. fresh lime juice (appr. 3 limes)
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/2 tsp. lemon pepper
2 avocados
Directions: Mix all, but avocado together, refrigerate for two hours or overnight for flavors to blend, just before serving add 2 chopped avocados. Serve with tortilla chips, or with a breakfast burrito. Stays good for one week refrigerated.
With all the fresh garden produce right now – this is excellent.
Creamy Taco Chicken Soup – Yummy
1 small yellow onion chopped
1 4oz. can green chilies and juice
1 Tbsp. minced garlic
1 Tbsp. butter
1 tsp. salt
2-3 frozen skinless boneless chicken breasts (hot buy button)
1 pkg. taco seasoning mix
1 c. medium chunky salsa
1 – 14oz. can drained corn
1 – 14oz. can black beans drained & rinsed
1 – 16oz. can ranch style beans
2 – 8oz. cans tomato sauce
1 – 14.5 oz. can chicken broth plus 1 can of water
1 – 8 oz cream cheese softened
Directions: Heat butter in a big soup pot, add chicken brown well on both sides, remove and cut in chunks, add onion, garlic and chicken back to pan and finish cooking chicken. Add all other ingredients except cream cheese. Simmer 15 min, place cream cheese in a bowl, add some of the hot soup liquid using a fork mash together till creamy, stir back into soup and serve with chips and cheese. Easy and delicious!
Excellent Fast Alfredo sauce
1 1/2 c. powdered Alfredo mix (Pasta & Sauce link)
1 c. heavy cream (cheese cream, cottage cheese link)
1 c. water
2 Tbsp. real butter (hot buy button)
salt and pepper to taste
Directions: Whisk in small saucepan, heat and serve over steamed broccoli/cauliflower (under frozen vegetables), fettuccine noodles (Pasta & Sauce link), and browned sliced chicken breasts (hot buy button) – Optional top with grated Parmesan cheese (hot buy button) – Wow a whole meal from Feast of Friendship