Herbed Turkey Breast

Herbed Turkey Breast   

 Ingredients

 1 1/2 to 2 lb boneless, skinless turkey breast 

 1/2 cup honey

 1/4 cup orange juice

 2 Tablespoons butter, melted

 1-1/2 teaspoons sage, dried

 1 teaspoon thyme, dried

 1 clove garlic, minced

 3/4 teaspoon salt

 1/4 teaspoon black pepper      

 Directions  

1. Preheat broiler. Position oven rack 6 inches from heat source.

 2. In a small mixing bowl combine honey, orange juice, 

butter, sage, thyme, garlic, salt and pepper.

 3. Place turkey breast on rack set in broiler pan. 

Brush with some of the herb-honey mixture.

 4. Broil, brushing frequently with remaining mixture, 

turning turkey once, until no longer pink inside, about 40-45 minutes.

 5. Let stand 5-10 minutes before slicing.

Mini Cherry Cheesecakes

Mini Cherry Cheesecakes    

 Ingredients

 3 (8 oz.) pkgs. cream cheese

 1 tsp. vanilla

 2/3 cup sugar

 3 eggs

 Vanilla wafers

 Cherry pie filling      

 Directions  

1. Mix first four ingredients together well. 

Crush vanilla wafers and place in bottom 

of a muffin pan. Put cheesecake mixture in tins. 

Bake at 325 degrees for 12-15 minutes. 

Top with cherry pie filling. Chill and serve.

Creole Shrimp and Grits

Creole Shrimp and Grits   

 Ingredients

 6 slices bacon, diced

 6 ounces sliced fresh mushrooms

 1 1/2 pounds shrimp, peeled and cleaned

 1/2 cup sliced green onions

 1 tablespoon chopped fresh parsley

 1 can (14 1/2 ounces) diced tomatoes

 1/2 teaspoon Creole seasoning

 dash garlic powder

 1/4 teaspoon cayenne pepper

 sea salt, to taste

 dash or two of Tabasco      

 Directions  

 1. In a skillet, cook bacon until cooked but not over done; add mushrooms. 

Sauté mushrooms until just tender, adding butter if needed; 

add shrimp and cook, stirring, for 1 minute

 2. Add green onions and parsley; continue cooking for about 1 minute.

 3. Add tomatoes, Creole seasoning, and a dash of garlic powder.

 4. Bring to a boil and simmer for about 1 to 2 minutes, or until 

shrimp is cooked through and liquid has reduced.

 5. Taste and season with pepper, salt, 

Tabasco and cayenne.

 Serve over creamy grits or cheese grits.

Tomato Basil Omelet

Tomato Basil Omelet   

 Ingredients

 2 Tablespoons butter, divided

 2 Ripe tomatoes, chopped

 1/2 Teaspoon dried basil

 1/2 Teaspoon salt 

 1/2 Teaspoon black pepper

 2 Lg. eggs, beaten      

 Directions  

 1. Melt 1 tablespoon butter in a skillet over medium heat, 

add the tomatoes and fry for 2-3 minutes. 

 2. Remove from the heat and mix in the basil, set aside.

 3. Heat a skillet then add the remaining butter until it begins 

to foam then add the eggs and shake the pan until the eggs begin to set.

 4. Add the tomatoes and cook until the bottom begins to brown. 

Fold the omelet in half before serving.

Corn and Shrimp Soup

Corn and Shrimp Soup   

 Ingredients

  

 2 lbs. Med. fresh shrimp peeled and deveined

 1/2 cup oil

 6 tablespoons flour

 2 cloves garlic, minced

 2 med. onions, chopped

 1 large can stewed tomatoes, undrained and mashed

 1/2 can Rotel tomatoes

 2 large cans cream-style corn

 2 large cans whole-kernel corn

 1 qt. chicken broth 

 Salt & pepper to taste      

 Directions  

 1. Mix oil and flour in a large saucepan to make a light roux.

 2. Add chopped onions and garlic and cook until onions are soft. 

Add both kinds of tomatoes, both kinds of corn, broth and cook 

on low heat at a simmer for 1 hour.

 3. Add the shrimp the last 10-15 minutes or until they are done. 

Season with salt & pepper to taste.

Apples and Oatmeal Smoothie

Apples and Oatmeal Smoothie   

 Ingredients

  

 2 Cups 2% milk

 1 apple, peeled, cored and chopped

 1/4 Cup golden raisins

 1/4 Cup instant oatmeal

 1 Tablespoon creamy peanut butter      

 Directions  

1. Combine all ingredients into a blender; 

blend at high speed until thick and smooth.

Turkey and Bacon Chili

Turkey and Bacon Chili  

 Ingredients

  

 1 (14.5 oz) can chopped tomatoes

 1 (6 oz) can tomato paste

 3 Med. carrots, sliced

 1 onion, chopped

 2 stalks celery, chopped

 1/8 tsp. Tobasco sauce

 1/4 Cup green bell pepper, chopped

 1/4 Cup red bell pepper, chopped

 1/3 Cup bottled steak sauce ( A-1 is good )

 1/4 Cup white wine 

 1 1/2 lbs. ground turkey, browned

 1 package (1.25 oz) chili seasoning mix

 8 bacon slices, cooked crisp, then crumbled

 1 tsp ground cumin

 1 (15 oz) can kidney beans, drained

 1 tbsp fresh cilantro, chopped

 1 tbsp fresh parsley, chopped     

 Directions  

1. Place the tomatoes, tomato paste, carrot, onion, celery, red pepper, 

bell peppers, steak sauce and wine into a soup pot. 

Bring to a simmer over low heat and continue cooking 

at a simmer for 10-12 minutes. 

 2. Stir in the turkey, chili seasoning, bacon and cumin and 

simmer until the vegetables are tender, about 20-25 minutes.

 3. Add the beans, parsley and cilantro and 

continue to simmer until just heated through.