TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Time 21m
Yield about 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
TURKEY TENDERS WITH TOMATO-ORANGE-CAPER COMPOTE
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine mustard and garlic in large bowl. Add turkey and turn to coat. Let stand approximately 45 minutes or less
- Combine next 6 ingredients in medium bowl. Season to taste with salt and pepper.;(Can be prepared up to 2 hours ahead. Cover.)
- Preheat oven to 450°F. Line baking sheet with foil. Transfer turkey to prepared baking sheet. Pat on all remaining mustard mixture. Bake until cooked through, about 20 minutes. Let stand 5 minutes. Cut into thin slices. Transfer to plates and top with tomato compote.
TURKEY PICCATA WITH CAPERS
Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
FENNEL COMPOTE WITH TOMATOES, OLIVES AND FISH (OR NOT)
Provided by Mark Bittman
Categories easy, sauces and gravies, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
- Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 5 grams
TOMATO OLIVE CAPER COMPOTE
Provided by Catherine McCord
Categories Sauce Olive Onion Tomato Kid-Friendly Summer Weelicious Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more.
- 2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10-15 minutes, until most of the liquid has evaporated.
- 3. Serve over grilled chicken, fish, pasta or rice.
TURKEY CUTLETS WITH TOMATO-CAPER SAUCE
This is one of my favorite main dishes and it is easy. It came from a friend and I make it often. My kids loved it. Occasionally I will add chopped mushrooms.
Provided by sunshinefromaz
Categories Potato
Time 50m
Yield 4-6 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
- Meanwhile dice tomatoes, thinly slice onion; set aside.
- On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
- In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
- Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
- To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.
Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8
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