Turkey Saltimbocca

Turkey Saltimbocca

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Turkey Saltimbocca
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Place turkey between two pieces of parchment paper. Using a mallet or rolling pin, pound the turkey breast to a thickness of about 1/2 to 1 inch, then remove top piece of parchment.
  2. Starting in the center of the turkey, cover with Proscuitto, leaving a border or edge of about 1 inch on all sides that is ham-free.
  3. Sprinkle with sage and salt and pepper to taste.
  4. Starting on the shortest side of the flattened turkey, roll it up jelly roll style into a tube or cigar-shaped log and tie it with string in about 3 or 4 places to hold the roll in place.
  5. Pour wine and broth into slow cooker, then carefully lower turkey log on top.
  6. Cover and cook on low heat setting for 5 to 6 hours.
  7. Remove turkey from slow cooker and let sit for about 5 minutes before slicing.
Butternut Bisque

Butternut Bisque

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Butternut Bisque
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
  2. Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
  3. Add flour, curry powder and nutmeg and continue to cook until apple is tender.
  4. Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
  5. Pour contents into a large saucepan or Dutch oven.
  6. Add remaining broth, tomato paste, evaporated milk and sage.
  7. Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.
Recipe Notes

NUTRITION per serving: 224 Calories; 2g Fat; 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

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