Turkey Picante Recipes

Steps:

• Beat eggs with milk in a shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture and then in crumbs, coating both sides. , Melt the butter, as needed, in a 12-in. skillet over medium-high heat. Brown cutlets, in batches, 2-3 minutes on each side. Remove to a plate; keep warm. , Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes. , Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Steps:

• Preheat oven to 200 degrees F.
• Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
• Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
• In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
• Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

Steps:

• Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
• Remove from the heat and let cool for 15 minutes or until cool enough to handle.
• Seperate the cloves from the head of garlic and peel, reserve for later.
• Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them.
• Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
• The next day, remove meat, and discard excess marinade.
• Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste.
• It is imperative that you do not burn the paste, as it will become bitter.
• Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
• Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven.
• Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!

Steps:

• Simmer all ingredients until thick.
• Seal in hot, sterile jars and place in hot water bath for 15 minutes.
• Makes 6 pints.
• One cup jalapenos makes rather warm salsa, use 1/2 c.
• if you prefer milder.