Turkey Tenderloin Scaloppine
1 turkey tenderloin
1/3 c. flour
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. butter
1 Tbs. olive oil
1/2 c. white wine
3 Tbs. lemon juice
2 Tbs. fresh Italian parsley, chopped
2 garlic cloves, minced
2 Tbs. capers
1. Cut turkey into 1/2 inch thick slices. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
2. Combine flour, salt, and pepper, and dredge turkey in mixture.
3. Melt 2 Tbs. butter with oil in a large skillet over medium - high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.
4. Add remaining 1 Tbs. butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
5. Stir in parsley, garlic, and capers and spoon over turkey. Garnish, if desired with lemon wedges and fresh parsley. Serve immediately.
Note: Serve over hot cooked angel hair pasta, if desired.
Yield: 4 servings
Recipe obtained from: Southern Living - June 2002
What I did: the original recipe calls for 1 1/2 pounds turkey breast tenderloins. Scaloppine is one of those dishes where you really don't need to follow a recipe, though I include one for reference. Essentially you just add as much lemon, white wine and garlic as you like and you're good to go. My garlic was bad, so I used a lot of garlic powder instead and I didn't think about it until we were already eating but I should have added some crushed red pepper for some extra kick.
Vanilla-Roasted Peaches with Raspberries
2 Tbs. unsalted butter, melted
2 Tbs. fresh lemon juice (one lemon)
2 Tbs. sugar
1 vanilla bean, halved lengthwise and scraped, or 1 tsp. pure vanilla extract
4 firm, ripe peaches (1-1 1/2 lbs. total), halved and pitted
1 pint vanilla ice cream
1 package (5-6 oz.) raspberries
1. Preheat oven to 400. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
2. Roast until peaches are tender and cooking liquid is syrupy, 15-20 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries drizzle with cooking liquid.
Yield: 4 servings
Recipe obtained from: Everyday Food - July/August 2007
What I did: Since it was just the two of us and we ate this at 10pm, I thought it best to halve the original recipe. I didn't have a vanilla bean on hand, so I used the vanilla extract option. This was also a simple summery recipe that you could add any variation of fruit and or spices to. It would also be good with a sprinkle of granola on top or with yogurt instead of ice cream.
We were out of white wine and I was only stopping at Walmart, so their wine aisle had to do for this meal! Actually, Walmart doesn't have that bad of selection - they don't have a big selection but they do have a couple of solid & cheap choices. For the scaloppine I choose Monkey Bay Sauvignon Blanc ($11), which I'd never tried before. Someone told me about this brand recently and I figured I'd give it a shot. For a cheaper wine it wasn't that bad and blended nicely with the lemon juice and other ingredients.