Posted on November 11, 2009 by kitchenbelle
This is another delicious and easy weeknight meal. I made it up in my head on my way home from work based on ingredients I knew we had on hand. The panko crumbs make the cutlets very crispy, though you could certainly substitute any type of bread crumbs. The filling is a delicious little surprise! I think this is a perfect fall meal. I served with roasted maple and olive oil acorn squash.
Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets:
- 1-2 tablespoons olive oil
- 2 cups fresh arugula
- 1 leek, rinsed clean and finely chopped
- 2 cloves garlic, minced
- coarse salt and pepper, to taste
- 1 1/4 cups panko bread crumbs, seasoned to taste with coarse salt and pepper
- 3 teaspoons of mango chutney (I use Major Gray’s)
- 2 teaspoons honey mustard (or Dijon mustard)
- 4 turkey cutlets, rinsed and dried with a paper towel
- 1/4 cup dried cranberries, roughly chopped
- 1/2 cup crumbled goat cheese
- 2 tablespoons grated mozzarella cheese
Preheat oven to 400 F.
Heat olive oil in a sauce pan over low heat. Add leek and cook until tender. Add garlic and cook until soft. Add arugula. Add salt and pepper and use a spatula to move arugula around the pan. Cook until just wilted and then add chopped dried cranberries, goat cheese and mozzarella.
On a baking sheet place a piece of parchment paper or aluminum foil.
In one small shallow bowl combine mustard and chutney. Mix with a small spoon until combined. Pour breadcrumbs into a second small shallow bowl. Dip cutlets, one at a time, into chutney mixture. Then pat breadcrumbs onto one side of the cutlet. Place on cookie sheet and scoop 1-2 tablespoons of the arugula filling onto one side of the cutlet. Fold top portion of cutlet onto filling and secure with a toothpick. Repeat for remaining cutlets.
Bake for 20-30 minutes or until turkey is done and juices run clear. Garnish with dried cranberry pieces and goat cheese crumbles.
I love the beautiful contrast of the fresh arugula and the dried cranberries.
Scoop filling on the bottom end of each cutlet so that you can easily fold over the top portion.
Fold over cutlet and secure with a toothpick.
Oozing with fresh arugula, cranberries, and cheese!
Filed under: arugula, cheese, cranberry, Fall, Main Dish, mozzarella | 10 Comments »
Posted on November 10, 2009 by kitchenbelle
This meal is the definition of an easy and quick weeknight meal. The tomatoes make this almost like a chunky soup/stew. In fact, I wish we had some fresh bread on hand because this is a perfect dish for dunking! I served this with a simple arugula salad. We really enjoyed this dinner and I look forward to enjoying it again for lunch!
- For the chicken, I used Perdue thinly sliced chicken breast. I love how they are nice and lean and cook so quickly!
- For the stewed tomatoes, I like to use Contadina Diced Tomatoes. They are perfect for quick weeknight meals! For this recipe I used the “roasted garlic” variety.
- You can always use fresh herbs in place of dried herbs. In fact, I suggest you use fresh herbs as often as possible. However, sometimes you find yourself in a pinch and it’s necessary to rely on your stash of dried herbs. (Like when you have a hungry husband and you can’t get to the farmer’s market or the grocery store!) Whenever you substitute dry for fresh always use one teaspoon of dry for every one tablespoon of fresh that the recipe calls for.
Rosemary Chicken with White Beans:
- 2 tablespoons olive oil
- 1 1/2 teaspoons dried rosemary (if you have fresh, use fresh!)
- ~1/2 teaspoon salt
- ~1/2 teaspoon black pepper
- 2 pounds of boneless chicken breast, sliced thin 2 (14.5 ounce) cans stewed tomatoes
- 2 (15 ounce) cans navy beans (or any other white bean like cannellini), drained
- 1/4 cup chopped pitted kalamata olives
Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper and sprinkle over both sides of chicken. Place chicken in pan and cook until brown, turning once. (Depending on the size of your pan, you may have to cook chicken in batches. Make sure there is enough space in the pan so that each peace of chicken touches the bottom of the pan.) Once all chicken pieces are brown set aside on a plate. Deglaze pan by adding tomatoes (with juices) to pan. Use a spatula to scrape the brown bits from the bottom of the pan. Reduce heat to medium and add chicken. Add the beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.
Adapted from MyRecipes.com.
Filed under: beans, cannellini beans, chicken, Main Dish, olives, tomato | 1 Comment »
Posted on November 2, 2009 by kitchenbelle
This cake on MyRecipes.com caught my eye. I absolutely love the brilliant orange of the mandarins contrasting with the bright ruby pomegranate arils! Isn’t it such a beautiful and striking combination for fall? I decided to use it as an inspiration for this tart.
Mandarin Orange and Pomegranate Tart:
For the crust I combined about two cups of ginger snap cookie crumbs with granulated sugar, melted butter and a pinch of salt. I baked it and let it cool. For the filling I used this pastry cream filling recipe and poured it into the cooled crust. I then arranged the fruit (about two small cans of mandarin oranges and the seeds of half a fresh pomegranate) on top and painted it with some melted apricot jam. For more tart ideas check this out!
Filed under: Dessert, orange, pudding, tart, vanilla | 7 Comments »
Posted on November 1, 2009 by kitchenbelle
The recipe in the previous post makes enough batter for three round cake pans yet I only have two. Rather than wash, cool, and reuse one of the cake pans to make a sky high cake, I decided to use the remaining batter to make mini cupcakes! (Luckily, I also had quite a bit of leftover peanut butter frosting.)
What’s funny is my intention was to make the frosting purple. Into the frosting I whipped several drops of Wilton red and blue gel coloring. However, because the frosting was taupe to start (the color of the peanut butter) rather than achieve the royal purple I had intended I ended up with this silvery gray color–and I love it! I topped each cupcake with silver sprinkles and it totally works on this aluminum serving piece. There is both eeriness and elegance to them. If you want to make these cupcakes follow the recipe for the cake and frosting here.
Filed under: chocolate, cream cheese, cupcakes, Dessert, frosting, icing, Peanut Butter | 10 Comments »