Tequila Lime Roasted Turkey Breast Recipes

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
• In mini food processor, place garlic and jalapeño. Cover; process until finely chopped. Add chili powder, salt, pepper, oil, 2 tablespoons of the tequila and 2 tablespoons of the lime juice. Cover; process, using on-and-off pulses, until smooth.
• Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
• Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan.
• Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with lime wedges.

Steps:

• For the crust:
• Preheat oven to 350 degrees F
• Add wafers and pine nuts to food processor, pulse until well ground up. Pour into bowl and add melted butter. Mix by hand, with a wooden spoon, and press into 10-inch tart pan. (reserve 4 tablespoons of crumbs to sprinkle on top when done baking.)
• Place tart pan in the oven and bake for 8 minutes.
• For the filling:
• In a mixing bowl add egg whites and sugar, beat until there are soft peaks.
• In another mixing bowl, add remaining ingredients and mix thoroughly. Fold in the egg whites. Pour into tart shell and bake for 25 minutes. Remove from oven and sprinkle with reserved crumbs. Let cool before cutting and serve with fresh whipped cream.

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Steps:

• In a medium bowl, combine tomatoes, bell peppers and jalapeno peppers with the vinegar. Cover and refrigerate to allow flavors to blend (2-hours suggested).
• While marinating vegetables, place turkey in a shallow dish. Prepare marinade by mixing limejuice, tequila, oil and black pepper until well blended. Pour over the turkey, and turn to coat well. Refrigerate 15 minutes or for no more than 2 hours, turning occasionally. Drain and discard remaining marinade.
• Spray outdoor grill with cooking spray. Preheat grill to medium heat and grill until tenderloins are no longer pink and juices run clear (170 degrees F) about 25 minutes.
• Cut turkey into slices and top with tomato relish before serving.

Steps:

• Mash bread and milk into paste in a large bowl using fork.
• Mix in ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.
• Heat oil in a 12-inch skillet over med-high heat until shimmering.
• Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in turkey mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes.
• Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
• Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into slow cooker.
• Cover and cook until turkey is tender, 4-6 hours on LOW.
• Let chili settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of turkey with spoon.
• Stir in remaining tablespoon tequila, lime zest, and lime juice.
• Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.