Baked Turkey Cutlets with Avocado Dressing

I'm excited about this recipe. It's a combination of two recipes actually. We have some turkey cutlets and since we are trying to watch what we eat I wanted to avoid frying the turkey. So I searched for a baked poultry recipe. While searching for a turkey cutlet recipe in general I came across this recipe that had an avocado sauce. It sounded good and I have an avocado that I need to use anyway. That recipe was frying the turkey so that’s why I am switching it up and combining the two recipes to get what I want. So I renamed the recipe to match.

Avocado Dressing:

• 2 medium ripe Hass avocados (about 1 pound)
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoons olive oil
• 1 teaspoon kosher salt

Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the dressing is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)

Baked Turkey Cutlets:

• 1 1/4 lb. turkey cutlets
• 2 tbsp. lemon juice
• 3/4 c. dry bread crumbs
• 1/8 tsp. garlic powder
• 1 tsp. dried oregano
• 1/4 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 2 tbsp. grated Parmesan cheese
• 2 tbsp. vegetable oil *I used olive oil

Preheat oven to 350 degrees. Place turkey cutlets in a medium bowl. Cover with water. Add lemon juice. In a shallow bowl, combine remaining ingredients, except oil. Mix well. One at a time, take cutlets from water and drip into crumbs, turning once to coat both sides. Place cutlets in a shallow baking pan that has been sprayed with nonstick cooking spray. Drizzle oil over breaded cutlets. Bake 30 minutes, or until lightly browned.

After removing turkey cutlets from oven, let cool 5 minutes. Then plate and pour avocado dressing over each cutlet. Enjoy!!! Makes 4 servings.

Sources:
http://www.cooks.com/rec/view/0,1739,145190-236203,00.html
http://www.foodnetwork.com/recipes/ask-aida/sauteed-turkey-cutlets-with-avocado-sauce-recipe/index.html

Suzanne's Lemon-Herb Steamed Fish

This happened to be a recipe that Kevin had printed off from runner's world and in my organizing recipes I came across it. It looked easy and we had just bought a big bag of frozen tilapia so I thought why not. I have gotten into the habit of changing or adjusting recipes to fit what I like and what we have in the house, because it's not often that I have every fresh herb growing in the house. lol Now if Kevin had it his way, we would have a garden full of everything that you can grow, but apartment life just doesn't allow that. I forgot to take a picture of this when I made it Saturday night but it looks like we may have it again tonight but I will try to remember to take a picture of it this time. It's hard to take pictures of food before you devour it, especially when it smells so good and looks so yummy. lol

Ingredients

• 6 haddock fillets (6 ounces each) *I used Tilapia
• salt
• ground black pepper
• 12 fresh tarragon sprigs or 1 teaspoon dried tarragon *I used dried Thyme
• 6 thin slices sweet white or red onion
• 2 lemons, thinly sliced *I added an orange slice too
• 1 tablespoon capers, rinsed and drained
• 2 tablespoons dry white wine
• chopped fresh tarragon, for garnish (optional) *Didn't even need to garnish after cooking

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

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Directions

1.

Preheat the oven to 400°F. Tear off six 12" pieces of foil. Fold each piece of foil crosswise, then open up. Coat half of each piece with olive oil spray.

2.

In the center of each sprayed half, place a haddock fillet. Season to taste with salt and pepper. On each, place 2 tarragon sprigs or some dried tarragon, 1 onion slice, 2 lemon slices, some capers, and a splash of wine.

3.

Fold the unsprayed half of the foil over the fish and seal tightly. Place the packets on 2 baking sheets. Bake for 15 minutes, or until the packets are puffed and the haddock is just opaque in the thickest part (carefully open a packet to check). Garnish with chopped tarragon, if you like.

http://recipes.runnersworld.com/Recipe/suzannes-lemon-herb-steamed-fish.aspx 

Cookbook Idea

So this past week I decided to organize all of the loose recipes I had. I first thought it would be a good idea to put them in a binder, then I though maybe a scrapbook would be fun. After separating the recipes into piles I got the idea that maybe a book would be easier. I had over 100 recipes and the piles were huge. So after checking out a cookbook that I had that was made and put together by a church back in Missouri, I decided I would do the same thing. I researched several websites and decided the cheaper option to develop and print my cookbook would be using my PowerPoint skills and using Kinkos if enough people wanted a copy. I also knew I could email the finished product to anyone interested as well. So I started my first cookbook. So far I have 77 pages and I'm really excited with how it is going and how it will turn out. :-)

First to Second

Well as my first year as a new wife comes to a close, I prepare to start the second year off alittle bit better. With my unborn son just weeks away from joining our household. Kevin has remained the primary cook in the house due to many reasons; my laziness, the pregnancy, he's a better cook, and because he knows I'm still learning. I want to strive to be the primary cook this next year. With Kevin as the primary breadwinner, it is only fair that he is able to relax and help with Christian when he gets home from work. Why make him work all day and cook dinner? On occasion, that's fine, but daily, no. I need to step it up and cook more. So with that said, I'm starting the week off with BBQ chicken, corn-on-the-cob, and garlic & herb mashed potatoes. Tomorrow night, I'm planning a sausage & turkey meatloaf.