TURKEY PICCATA HOLIDAY STYLE, MADE WITH LOVE
Turkey piccata is a silky, lemony, buttery, tender delicious chicken recipe that is quick and easy to make.
What’s in it:
1 boneless skinless turkey breast -slice cutlets, about 4 oz each
½ Cup, Flour
3 tablespoons olive oil
1 tablespoon capers, drained
½ cup white wine
2 Cloves of Garlic, Sliced
1 big lemon, juiced, plus more for garnish
Zest of 1 lemon
1 cup chicken stock
3 Tablespoons cold unsalted butter
2 tablespoon fresh Italian parsley
Salt & Pepper
Let’s Put It Together:
Slice and pound your turkey into thin cutlets.
Chop your parsley and garlic and zest and juice your lemon.
Season some flour with salt and pepper and then dredge your chicken cutlets. Then gather all your ingredients and get ready to cook it all up.
In a wide pan over medium-high heat, coat the pan in olive oil and let the get hot. Then add the dredged chicken in batches and just brown each side until almost completely cooked. It will continue to finish cooking in the sauce later. Once browned, transfer the chicken to a plate.
Turn the heat down and let the pan cool down for a second before adding the garlic and the capers to the pan. Once cooled down, add the garlic and capers and cook for a minute or two just to soften. Then turn the heat off and deglaze the pan with the white wine. Reduce the wine until its almost completely evaporated. Then add the lemon juice, the lemon zest and the stock. Bring the stock to a simmer, then add the chicken back to the pan. Simmer until the sauce has thickened and the chicken is cooked through. Once the chicken is cooked, transfer to a plate. If the sauce hasn’t thickened yet, let it continue to cook until it does. Then once thickened, turn the heat off and then swirl in cold butter. Once the butter is incorporated into the sauce, add the chicken back into the pan to coat the chicken will, finish with fresh parsley and serve immediately.
Roasted Veggies: 4 steps to delicious…
Preheat the oven to 425-450, line a 15x10x1 inch backing pan with foil then a light coat of non stick spray so many flavors to choose from.
Start with 1 lb of veggies you don’t want to crowd the pan.
In a bowl toss the cut up veggies with 1 ½ T of olive oil a pinch of salt ¼ t and fresh cracked pepper. Be careful not to much oil an d to little.
Place the veggies on the foil lined pan
Roast away Roast Until You See Toast
Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.
Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.
1 1/2 pounds
Peel or scrub; into 1/4-inch slices. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Roasting Time at 450 F
20 to 25 minutes
Honey and pumpkin spice optional
Pumpkin Crumble Cheesecake
If you are looking for something different and delish! Here it is!!
Gluten free, no sugar added and OMG is it a treat and so easy to make!
What’s in it?
3 – 8 oz. packages cream cheese, softened
1/3 cup SPLENDA® Brown Sugar Blend
2 T. Splenda Naturals®
3 large eggs
1 t. almond extract
1 – 15 oz. can pumpkin
½ cup vanilla Greek yogurt
2 T. almond flour
1 ½ t. ground cinnamon
½ t. ground ginger
1 t. imitation maple flavoring
2 t. vanilla extract
Crumble Topping Ingredients:
1 cup almond flour
2 T. chilled butter
½ t. vanilla
4 T. SPLENDA® Brown Sugar Blend
¼- ½ cup Walnuts
Let’s put it together:
Preheat oven to 350*. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Using an electric mixer, beat cream cheese, SPLENDA® Brown Sugar Blend, and Splenda Naturals® until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, almond flour, cinnamon, ground ginger, maple flavoring, and vanilla. Pour filling into prepared pan. Mix the topping ingredients by hand or in a food processor until crumbly. Sprinkle on top of cheesecake. Bake until firm, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate.
Servings/Yield: 16 servings
Calories: 312, Total Fat: 21.68g, Cholesterol: 77mg, Sodium: 336 mg
Total Carbs: 17.71g, Dietary Fiber: 3.09g, Sugars: 4.20g, Protein: 8.13g