Turkey Scallopini

This super easy pan-grilled turkey scallopini pairs well with pasta, salad or potatoes.

Ingredients:

2 turkey scallopini cutlets, cut in half to make 4

salt and pepper to taste

1/2 tsp garlic powder

1/4 tsp onion powder

2 tbsps flour

1 tbsp parmesan cheese

1 tbsp olive oil

2 tbsps butter, divided

1/2 cup broth or white wine

1 tbsp lemon juice

1 tbsp parsley

 

Pat the turkey cutlets dry and season with salt, pepper, garlic powder and onion powder. Coat with flour and parmesan.

Add olive oil and 1 tbsp butter to a large skillet. Heat to medium high. Cook for 4 minutes then flip and cook another 2-3 minutes . Remove the turkey from the pan and keep warm. Add broth and lemon juice to the skillet and simmer until reduced by half then add the 2nd tbsp butter. Return the chicken to the pan, spoon sauce over and add parsley.

Serves 4

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Root Beer Jelly

This root beer jelly makes a nice glaze for pork tenderloin or try a PB and RBJ (peanut butter and root beer jelly) sandwich! It's also great on your morning toast! 

Ingredients:

1 - 900g pkg Lantic & Rogers Jam and Jelly mix

750 ml (3 cups) root beer

50 ml (3 1/2 tbsps) lemon juice (you can use bottled)

First sterilize the jars and tops that you will be using.

Then add all the ingredients to a large pot. Make sure the pot is large enough. I started out with a medium to large pot and had to transfer the mix out to a large pot as the mixture expands when heated. 

Bring everything to a boil and keep boiling for 4 minutes, stirring constantly. Remove from heat then stir and skim off foam for 5 minutes to achieve a nice clear jelly.

Ladle into sterilized jars leaving 1/4" head space, clean the rims if needed, then seal.

Finally, process in a hot water bath for 10 minutes.

Check after 24 hours to make sure all the jars are properly sealed. The center of the lid should be indented. If it pops up the seal didn't take. You can try processing again or just refrigerate any jars that didn't seal.

Makes 10 - 118ml (4 oz) jars

Who knew jelly could be made from soft drinks (soda, pop)! Maybe I'll give cream soda or cherry cola a try.

A little "candy for your toast"!

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Pineapple Chicken and Sausage

Traditional sweet and sour sauce is the thing that brings the chicken, sausage, veggies and aromatic pineapple together in this fabulous fakeout takeout!

Ingredients:

2 sausages (1/4 lb), I used Toulouse here

2 boneless, skinless chicken thighs (1/2 lb)

1 1/2 cups fresh pineapple, cut in chunks

1 small onion, sliced

2 celery stalks, sliced 1/2-3/4" thick

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

5 mushrooms, halved or thick sliced

2 tsps sesame oil, divided

2 tsps brown sugar

2 tsps lime juice

unsweetened shredded coconut and black sesame seeds to garnish

 

Sweet and sour sauce:

2/3 cup pineapple (or orange) juice

2 tbsps soya sauce

2 tbsps apple cider vinegar

2 tbsps honey

1 tbsp tomato paste

1 tbsp cornstarch

 

Begin by cutting the sausages into 1" slices and the chicken into bite size pieces. Toss the meat with 1 tsp sesame oil, brown sugar and lime juice. Line a baking sheet with foil. Spread the meat out on the pan in a single layer and cook in a 375°F oven for 5 minutes.

Prepare the sweet and sour sauce. Whisk the cornstarch, juice and apple cider vinegar together in a pot then add the soya sauce, honey and tomato paste. Cook over medium high heat to thicken, about 3-5 minute. So just about when the meat timer is up the sauce should be ready.

Toss the pineapple, onion, bell peppers, celery and mushrooms with 1 tsp sesame oil and add to the pan. Pour the sauce over everything and toss to coat. Pop back into the oven for 15 minutes.

I made my Chili Oil Rice but you can serve it with any rice you like. Here's the link to mine:

https://www.hotandcoldrunningmom.ca/2024/04/chili-oil-rice.html 

Plate up your rice and Pineapple Chicken and Sausages. Garnish with coconut and black sesame seeds.

Serves 2

Oh, and another way you can serve it is rice bowl style.

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Chili Oil Rice

Quick and easy! And this savoury, not too spicy chili fried rice is made even easier if you have leftover cooked rice! 

Ingredients:

1 cup white rice

2 cups water

2 tbsps vegetable oil

2 tbsps spicy chili oil

 

If using day old cooked rice use about 3 1/2 cups.

If you don't have leftover rice, bring the water and rice to a boil together then simmer for 15-20 minutes or until all the water has been absorbed. Set aside to cool, or even better, chill for a few hours in the fridge.

Next, heat the vegetable oil and spicy chili oil together in a skillet or wok. Add the cooked rice, stir together breaking up clumps and heat through about 5 minutes. 

Spoon it onto plates to serve or press into a cup and turn out onto a plate.

Makes 4 servings

It goes great with Pineapple Chicken and Sausage. Recipe link right here:

https://www.hotandcoldrunningmom.ca/2024/04/pineapple-chicken-and-sausage.html 

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Air Fryer Glazed Pineapple

Glazed pineapple is the perfect compliment to the saltiness of ham. Use fresh or canned pineapple for this air fryer glazed pineapple recipe. Oh, and save a ring or two to serve with vanilla ice cream for dessert! Delicious!

Ingredients:

1 fresh pineapple or canned rings

1/4 cup brown sugar

1 tsp cinnamon

 

Mix the brown sugar and cinnamon together. Sprinkle over pineapple rings and air fry at 375°F for 6 minutes. Flip the rings over, sprinkle more brown sugar and cinnamon and return to the air fryer for another 8-10 minutes.

These fresh rings took a little bit longer.

But the canned ones, being thinner, cooker a little quicker.

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Pesto Pasta Chicken

Need an easy under 30 minute meal? Put this one in your weeknight meal rotation.

Ingredients:

10 oz spaghettini

1 tbsp olive oil

1/2 lb boneless, skinless chicken thighs cut in 1" cubes

salt and pepper to taste

2 tsps minced garlic

1/2 cup chicken broth

1 cup pesto sauce

1/4 tsp red pepper flakes

1/4 - 1/2 cup reserved pasta water

 

First cook the pasta as directed on the package. Reserve 1/2 cup pasta water then rinse in cold water and drain. Set aside.

In a large skillet heat the oil to medium high. Salt and pepper the chicken then sear until golden, about 4-5 minutes. Add the garlic and red pepper flakes for 30 seconds then deglaze the pan with the broth. Add the pesto. Bring to a simmer then return the pasta to the pot.

While heating through add 1/4 cup of pasta water. Toss together only adding the remaining pasta water if needed.

Serves 4

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Chicken in Onion Gravy

I don't know if it's a rule or anything but mashed potatoes should always be served with gravy! This chicken recipe makes an awesome gravy for smothering both the chicken and mashed potatoes in!

Ingredients:

3 bone-in chicken legs

2 tsps olive oil

1 tsp smoked paprika

1 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp turmeric

 

Gravy:

4 tbsps flour

2 cups beef broth

2 tbsps dry onion soup mix

1 onion, thinly sliced

 

Preheat the oven to 400°F

Mix the smoked paprika, thyme, onion powder, garlic powder, black pepper and turmeric together in a bowl. Spray a 13 X 9" baking dish with oil and place the chicken legs in skin side up without overlapping. Rub olive oil on the legs then sprinkle with the seasoning mix. Whisk the flour with 1/2 cup broth then add the remaining broth and dry onion soup mix. Pour around the chicken and add the onion slices.

Bake in the 400°F oven uncovered for 45-50 minutes or until the internal temperature of the chicken reads 165°F.

Plate the chicken then stir the gravy and serve over both the chicken and the mashed potatoes making a "compulsory" mashed potato and gravy volcano!

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