Chicken Marsala with Crispy Prosciutto

This is one of our favorite dishes. It works great for a quick weeknight meal, as it assembles quickly, but is also good for entertaining. The recipe is easily cut in half for just two people or doubled for a party of eight.

I like to make extra pan sauce, so this recipe its extra saucy. This dish serves well with pasta, rice or polenta and a vegetable side.

Chicken Marsala with Crispy Proscuitto

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Meat mallet or rolling pin
  • Large Skillet

Ingredients
  

  • 4 each Boneless, skinless, chicken breasts Approx 1 1/2 lbs
  • 4 oz. Prosciutto, thin sliced, cut into ribbons
  • 1 tbsp Olive Oil
  • 3/4 cup All-purpose flour for dredging
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Olive Oil
  • 1/4 cup Unsalted Butter
  • 8 oz. Fresh mushrooms, cleaned and sliced Cremini are my favorite in this dish, but regular white mushrooms work well too.
  • 1 clove Garlic, finely minced
  • 1 cup Marsala wine
  • 1 cup Chicken Stock
  • 4 tbsp Unsalted Butter
  • 1/4 cup Flat-leaf Italian parsley, finely chopped

Instructions
 

  • Place each chicken breast between two pieces of plastic wrap on a cutting board. Using the flat side of a meat mallet (not the sharp pointed side), or a rolling pin, pound the breasts to about 1/2 inch thick.
  • In a large skillet, add the tablespoon of olive oil and heat to medium heat.
  • Add prosciutto ribbons and cook until crispy, stirring constantly. Remove from pan when brown and fat has rendered. Reserve crispy prosciutto in a small dish.
  • Put the flour in a shallow plate and season with the salt and pepper. Mix the seasonings in with a fork to evenly distribute.
  • In the same skillet used to cook the prosciutto, heat the oil and butter over medium-high heat. When the oil is hot, dredge the chicken breasts in the seasoned flour. Shake off the excess.
  • Slip the chicken breasts into the pan and fry for 5 to 7 minutes on each side, until golden. You can do this in batches if all the chicken doesn't fit comfortably in the one pan. Remove the chicken to a large platter in a single layer, and cover with foil to keep warm while preparing the pan sauce.
  • Lower the heat to medium and add the mushrooms to the remaining oils in the pan. If there is not enough oil, add another drizzle of olive oil to coat the mushrooms. Saute the mushrooms until they are nicely browned and their moisture has evaporated.
  • During the last minute of cooking the mushrooms, add the minced garlic to the pan and cook for 30-60 seconds.
  • Pour the Marsala wine into the pan, deglazing the pan and scrapping up any browned bits. Let the Marsala come to a boil for a few seconds to release the alcohol.
  • Add the chicken stock and simmer for a few minutes to reduce the sauce slightly.
  • Stir in the remaining butter and return the chicken breasts to the pan. Simmer the chicken gently to heat the chicken through. Taste and season with salt and pepper as necessary.
  • Garnish with chopped parsley and reserved crisped Prosciutto before serving.
Keyword Chicken, marsala

Lobster Bisque

A holiday favorite and traditional classic. Lobster bisque needs no introduction.

Lobster Bisque

Savory, sweet, buttery and delicious classic Lobster Bisque
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6 cups

Equipment

  • Stock pot with steamer insert
  • Dutch oven or stock pot, 6 -7 quart size
  • Immersion blender or regular blender

Ingredients
  

  • 30 oz Lobster tails Frozen are fine if fresh is not available
  • 4 cups Water
  • 1 tbsp Sea Salt
  • 2 tbsp Olive Oil
  • 1/2 cup Dry Sherry
  • 2 cups Dry White Wine A buttery chardonnay works well here.
  • 4 cups Chicken Stock
  • 1/4 cup Unsalted Butter
  • 1 1/2 cup Fennel Bulb, Roughly Chopped Use the white part only
  • 3 stalks Celery, chopped
  • 1 cup Shallots, chopped
  • 1 cup Diced Tomatoes, Canned Can use fresh, but peel and seed
  • 1/4 cup Brandy
  • 3 tbsp Raw White Rice
  • 2 tbsp Tomatoe Paste
  • 1 tsp Hungarian Paprika Do not use smoked paprika
  • 1/8 tsp Cayenne
  • 2 each Bay Leaf
  • 2 tsp Thyme leaves, fresh Remove from stalks
  • 2 tsp Lemon Juice, fresh squeezed
  • 1 oz Maderia

Instructions
 

  • Thaw lobster tails completely if frozen.
  • Using a sharp knife or poultry shears, cut through the top side of the lobster tail, splitting from end that is closest to the body all the way to the tail.
  • Pry the shell apart to allow access to devein the tail. Look for the vein along the edge of the shell, it will be a dark gray vein between the shell and the meat. Remove the vein.
  • Bring 4 cups of water with 1 Tablespoon of salt to a brisk boil in a large stock pot.
  • Add the deveined lobster tails to a steamer basket, shell side down (shell protects the meat from intense heat of the steam) and place over the boiling water in the stock pot. Cover, reduce heat to a simmer, and steam the lobster for 5-7 minutes. Reserve the steaming water for the stock.
  • Immediately remove the tails when the lobster turns bright red and the tails are opaque. Do not over cook at this stage.
  • When cool enough to handle, remove the tail meat from the shells with a fork. Try to get it all in one piece if possible. Chill the lobster meat until ready to use.
  • In a large stock pot or dutch oven (6 – 7 quart size) saute lobster shell in olive oil over medium high heat for 5-7 minutes to release flavors.
  • Deglaze the pan with the sherry. Scraping up any bits off the bottom of the pan.
  • Add 2 cups white wine, chicken stock, and reserved salted water from steaming the lobster tails. Bring to a boil, reduce heat to a simmer and simmer until reduced to about 6 cups of stock. This takes approximately 45 minutes.
  • While the stock is cooking, chop the vegetables and measure out the remaining ingredients.
  • When stock is reduced, strain shells from the stock. If the stock is less than 6 cups add a bit of water to bring to 6 cups of lobster stock. Reserve stock an proceed to next steps.
  • In a large stock pot or dutch oven,saute the fenne, celeryl and shallot in 1/4 cup unsalted butter, until soft and starting to brown.
  • Add in the reserved stock, diced tomatoe, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme; simmer for 45 minutes. Remove bay leaf.
  • Using an immersion blender or regular blender, puree the final liquid. If using a regular blender, use care in handling hot liquid and do it in small batches as steam from the hot liquid can cause pressure to build inside the blender. Return all liquid to the pot.
  • Stir in the heavy cream, fresh lemon juice and Maderia to finish off the bisque.
  • When you are ready to serve the bisque, slice the lobster meat into serving size pieces and saute in a tablespoon of unsalted butter over medium-high heat, just until warmed through to prevent overcooking meat.
  • Spoon bisque into bowls and top with the warmed, buttery lobster meat. Enjoy!

Notes

Cook with a wine you would drink.  Don’t skimp on the wine, it should not be too acid, or too sweet in this dish. 
Recipe can be made up to step 12 a day in advance to save time on the day you wish to serve. 
 
 
Keyword bisque, Lobster, soup

Roasted Chicken

Yeild: 1 Roast Chicken

This is one of the most basic things I cook, and I do it often for several reasons:

  • Whole chickens often go on sale for less than a dollar a pound. Offers are so attractive, many stores place limits on the number you can purchase at one visit.
  • Left over roasted chicken can be used in all those great rotisserie chicken recipes for fast weeknight meals. Roast a chicken on Sunday night, and use leftovers for another meal during the week when you are in a rush.
  • Bones can be used to make a lovely bone broth or chicken stock. Homemade stocks and broths freeze easily and are great to have on hand for soup bases.

Roast chicken can be served with potato, rice and/or vegetable sides. Soups and salads are also great accompaniments to round out a fabulous meal. This recipe is very simple, easy to prepare and no fuss.

Roasted Chicken

Course Main Course
Cuisine American
Servings 4 Servings

Equipment

  • Roasting Pan with Rack

Ingredients
  

Chicken and Seasonings

  • 5-6 pound Roasting Chicken, giblets removed
  • 1 tsp Salt, divided
  • 1/2 tso Pepper, divided
  • 1/2 tsp Garlic Powder
  • 1 tbsp Avocado Oil

Aromatics

  • 1 small Apple, cored and cut into 8 pieces
  • 1 sprig Fresh Rosemary
  • 1 small Onion, quartered
  • 1 leaf Bay Laurel
  • 1 stalk Celery, cut into 1 inch pieces

Instructions
 

  • Preheat oven to 325 degrees.
  • Prepare a roasting pan with a roasting rack to elevate the chicken while it cooks.
  • Rinse the chicken, making sure the cavity is free of giblets, necks, etc. and pat dry. Make sure the chicken is very dry, this will help the skin crisp as it cooks.
  • Combine aromatics in a microwave safe bowl and add 1/4 cup water. Microwave on high for 2 minutes. Remove from microwave and allow to cool while proceeding with next steps.
  • Season the cavity of the chicken generously with 1/2 tsp salt.
  • Drain any excess water from the aromatics and place inside the cavity.
  • Using cooking twine, bind the legs of the chicken together. Fold the wings back and tuck under the bird to prevent the tips from burning while cooking.
  • Place the chicken on the rack in the roasting pan. Brush with the avocado oil, and season with the remaining salt, pepper and garlic powder – or a seasoning blend of your choosing.
  • Roast chicken at 325 for 2.5 hours or until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees. Thigh will wiggle easily and juices will run clear.
  • Remove the chicken from the oven and allow to rest for 15 minutes before carving.
Keyword Chicken, Roast Chicken

Weeknight Shrimp Pad Thai

Yeild: 4 Servings

This recipe is not a traditional Pad Thai, but is very simple and can be made with things that are usually on hand. Traditional Pad Thai uses rice noodles and tamarind paste, two items I rarely have on hand. I used Linguine in place of the rice noodles and lime juice for the tartness usually provided by the tamarind. This is meant to be a weeknight dinner made from pantry staples typically on hand.

I keep frozen raw shrimp in the freezer at all times. It quickly defrosts at room temperature, and can be quickly stir-fried or grilled for fast dinners. This recipe takes advantage of the convenience of frozen shrimp.

This meal is fresh, full of colorful foods, packed with vitamin C and is and easy one-dish week night meal. Leftovers reheat easily.

Ingredients

8 oz. Rice Noodles or Flat Pasta
3 Tbsp. Lime Juice
3 Tbsp. Brown Sugar
1 Tbsp. Fish Sauce
2 Tbsp. Low Sodium Tamari or Soy Sauce
1 Tbsp. Avocado Oil
1 Tbsp. Toasted Sesame Oil
1 Red Bell Pepper, Thinly Sliced
3 Cloves Garlic, minced
3 Eggs, lightly beaten
1 lb. Raw Shrimp, peeled and deveined (if using frozen, thaw completely and pat dry)
Freshly ground black pepper
3 Scallions, thinly sliced, white and green parts separated.
1 Tbsp. Minced Cilantro
1/2 Cup. Roasted Peanuts, chopped 

Instructions

  1. Bring a medium pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  2. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and tamari. Set aside.
  3. In a large non-stick saute pan or wok, heat avocado oil over medium-high heat. Add bell pepper and cook until tender. Stir in garlic and white part of scallions and cook for 1 minute.
  4. Add sesame oil to the pan. Then add the shrimp and cook, continuously stirring, until shrimp is pink.
  5. Push the shrimp and vegetables to one side of the pan, and pour in the beaten eggs. Scramble the eggs until they just set, and then mix in with the shrimp and vegetables.
  6. Add the cooked noodles and toss until everything is combined.
  7. Pour in the lime juice mixtures and toss until the noodles are coated with the sauce.
  8. Garnish with the green part of the scallions, roasted peanuts and cilantro before serving.

Notes:

  • Rice noodles are traditional. Suitable substitutions are linguine, fettucini or another flat pasta noodle.
  • Substitute almonds or cashews if you don’t have peanuts on hand or if there is a peanut allergy to consider.
  • Pork or chicken can be substituted for the shrimp, or used in addition to the shrimp. Slice thin and insure raw pork or chicken is fully cooked before adding shrimp and eggs.

Langostino Lobster Rolls with Spring Peas

These “lobster” rolls are made with Langostino tail meat. Langostino is not really a lobster, and costs significantly less. Its flavor and texture are very similar, and restaurants sometimes substitute Langostino to offer lobster-like dishes at a lower price. Some species of langostino look somewhat like a flattened lobster, while others resemble a prawn. What we call Langostino in the US is the meat of the squat lobster, which is neither a true lobster nor a prawn, but more closely related to porcelain and hermit crabs.

I love lobster rolls, having first enjoyed them on the East Coast when visiting family. Sweet lobster in a light lemony dressing on a soft roll with a side of slaw is about as New England as it gets. The recipe here uses langostino for cost savings, but can be made with regular lobster if that is your preference. If I want to splurge, I’ll make this with real, fresh lobster.

For a twist I added spring peas. They are purely optional and may offend a lobster roll purist, so leave them out if they are not your thing. I like their fresh sweet taste, and happened to have an abundance of them on hand. They bring additional texture and flavor, but if they are not available or desired, the recipe is delicious without them.

Ingredients

3  Cups cooked Langostino or Lobster meat
1/2 Cup Spring Peas, shelled (optional)
1/3 - 1/2 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Chives, minced
2 Tablespoons Fresh Italian Parsley, minced
1 Teaspoon Old Bay Seasoning
1/8 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to Taste
6 Sausage Rolls, Hot Dog Buns or other soft sandwich rolls, Split
2 - 4 Tablespoons of butter

Instructions

  1. Combine langostinos or lobster, peas, mayonnaise, lemon juice, chives, parsley, Old Bay, and cayenne if desired, in a mixing bowl.
  2. Taste the salad and adjust seasonings; adding salt and pepper if desired.
  3. If not serving immediately, cover and refrigerate salad; it will store well for several hours if needed before moving on to next step.
  4. Butter preferred rolls and toast, butter side down, on a preheated grill or in a skillet on the stove top, working in batches. Alternately, you could place in a toaster oven and toast with butter side up on a bagel setting. Toast until inside of bun is a golden brown.
  5. Fill each bun with about 1/2 cup of the langostino or lobster salad.
  6. Serve immediately.

Notes

These sandwiches can be used as either a main course or an appetizer. Slicing the filled rolls into three pieces will make a nice appetizer sized serving.

I initially frowned on the use of hot dog buns when experimenting with this recipe, but they have the right balance of flavor and texture so they don’t overpower the delicate texture and flavor of the filling.

Use the freshest ingredients possible, this sandwich has well balanced flavors and fresh juice and herbs are the key.

Grilled Salmon with Nori Fume Furikake

Its still early summer here in the high desert, but BBQ season is in full swing. One of our favorite ways to prepare heart-healthy fish is on the grill.

Salmon packs a health punch with essential Omega-3 fatty acids, proteins, B vitamins, potassium, selenium and protein! It is high in the anti-oxidant Astaxanthin, giving the fish it’s red pigment, which helps with inflammation, supports good (HDL) cholesterol, and reduces oxidation of bad (LDL) cholesterol.

In this recipe, the salmon bathes in a flavorful marinade before grilling. Then it is finished with the great Japanese dry seasoning blend – Nori Fume Furikake. Furikake is a dry seasoning blend comprised of sesame seeds and other seasonings. Nori is seaweed like the sheets of nori used to wrap rolls in Sushi restaurants. Furikake is typically served on rice, which would make a great side dish for this fish, but here I use it to finish the salmon just before removing from the grill to impart even more flavor.

Using a BBQ grill mat to protect the delicate fish from falling through the grill grates.

Ingredients

3 - 4 Salmon fillets, skin on
Marinade
1-2 Tablespoons Nori-Fume Furikake

Marinade
1/2 Cup Low-Sodium Tamari Sauce (or Lite Soy Sauce)
1/4 Cup Avocado or Peanut Oil 
3 Cloves Garlic, minced
1 Tablespoon Ginger Root, freshly grated
2 Tablespoons Brown Sugar
1 Tablespoon Ponzu Sauce

Instructions

  1. In a small bowl, mix together all marinade ingredients. Pour into a shallow baking dish that will hold salmon fillets in single layer. Place salmon in marinade, skin side up, letting the flesh rest directly in the marinade for a minimum of 20 minutes, or up to two hours.
  2. Prepare grill. If grilling directly on the grill grates, oil lightly, or to prevent sticking, you can oil a piece of aluminum foil and place on the grates to prevent the fillets from sticking and falling through. I like to use a silicone grill mat which is naturally non-stick.
  3. Preheat grill to 450 degrees.
  4. Collect Tongs, spatula, instant read thermometer and seasonings to be used at the grill. Fish cooks fast, so be prepared ahead so you don’t overcook the fish while you are dashing to get something last minute.
  5. When grill reaches temperature, place salmon on the grill, skin side down. Sprinkle the fillet with Nori-Fume Furikake to taste. Close the lid of the grill and grill for 4-6 minutes per 1/2 inch of fillet thickness. A one-inch thick fillet will take about 8 minutes. Use an instant read thermometer to make sure the fish achieves 140-145 degrees Fahrenheit before removing from grill. Grill to your desired doneness, I like mine a bit on the medium-rare side, but you can cook it all the way to well done if that is your preference.
  6. Remove from grill and serve immediately.

Notes:

  1. You can use Togarashi (pepper) seasoning in place of the Nori-Fume Furikake. Togarashi, like Furikake, is a dry seasoning blend with sesame seeds, dried citrus and other flavorings. It can be spicy, Shichimi or mild, Shishito, but is primarily a blend of capsicum.
  2. Salmon is an oily, rich fish that demands lighter accompaniments. Rice, steamed or grilled vegetables and wilted greens make nice side dishes with this salmon. Grilled or fresh fruits such as pineapple, mango and papaya are also good sides.

Mussels with Basque Chorizo

Yeild: 4 Servings

This is actually a quick meal, but tastes amazing. Served in big bowls with lots of the stock and a crusty sour dough for dipping, this can actually be whipped up on a weeknight. For this adventure, I substituted some clams for the mussels because I had them on hand. They have different cooking times and I don’t really recommend this as the best approach to this dish, but it is an option. They are complementary bivalve mollusks, but the clams take longer to cook and must be added 5-10 minutes before the mussels to insure they open.

The Basque Chorizo brings the flavors of sweet red pepper, paprika, and garlic to the game. We are lucky to live in an area that celebrates Basque tradition and these sausages are readily available at a Basque deli in the local area. If Basque Chorizo can’t be found, Spanish Chorizo can be substituted. Mexican Chorizo is made with entirely different spice blend and I have not tried it in this dish. If you are up for experimenting that direction, let me know how that works out.

Measurements in this recipe are a suggestion, and you can easily modify it to your tastes and the number of people you want to serve. We like a lot of soupy broth for soaking up the flavor and bread. You can reduce the liquid volume if you don’t want as much broth. If you don’t keep clam stock on hand, chicken stock can be substituted, it just doesn’t have that briny, ocean flavor. You can eliminate the wine and use all stock. This is up to you.

Ingredients

4 lbs Mussels, live or a mix of Mussels and Clams, cleaned and de-bearded
2 Tablespoons Olive Oil
4 oz. Basque Chorizo,casing removed and diced
5 Cloves Garlic, minced
16 oz. tomatoes, diced (a pint of Cherry tomatoes works well)
8 Oz. Clam Stock (can substitute chicken stock)
8 oz. Dry White Wine
2 Tablespoons Butter
2 Tablespoons, Italian Parsley, minced

Instructions

  1. Rinse and scrub mussels, removing any beard (fuzzy clingy stuff sticking out of the mussel shell). If any mussels are open, discard them – they are not alive. You can tap them to see if they will close, but it they don’t, throw them out.
  2. Heat oil in a dutch oven or large lidded skillet over medium heat.
  3. Add diced Chorizo cook until it begins to brown.
  4. Stir in minced garlic and cook for 1-2 minutes.
  5. Add tomatoes and cook until tomatoes begin to soften.
  6. Stir in stock and white wine. Cook to reduce by 1/4 and release alcohol.
  7. Add mussels and cover with lid, steam for 10 minutes until the mussels open. If chosing to mix with clams, remember to cook clams first for at least 5-10 minutes until they start to open, and then add the mussels to insure clams cook completely.
  8. Discard any mussels (or clams) that do not open.
  9. To finish: Stir in butter and 1/2 the parsley. Divide into serving bowls and sprinkle with remaining parsley.
  10. Serve with toasted Italian or Sourdough bread.

Kentucky Hot Brown

It’s Kentucky Derby Day! This year I decided to prepare the decadent Kentucky Hot Brown open-faced sandwich as a late lunch/early dinner while we enjoy the Churchill Downs race – the first in the great race for the Triple Crown each year. This year marks the 145th running of the Kentucky Derby, and the first result upset in the history of the Race.

The Hot Brown actually has its own history. Still served today at the historic Brown Hotel in Louisville, Kentucky, the Hot Brown was invented in the 1920’s for the 1200 guests that frequented their nightly dancing at the hotel. The chef wanted something more glamorous to serve the tired dancers instead of just ham and eggs. The original recipe is shared by the Brown Hotel. The original recipe and history can be found at https://www.brownhotel.com/dining/hot-brown

I stick close to the original recipe, but make a few changes. Not a fan of Texas Toast, I changed the bread to Brioche. I also make a very traditional Mornay Sauce which is made with Gruyere vs. the Pecorino called for by the Brown Hotel. I omit the nutmeg as I have a food intolerance to it – even in small quantities. You, however, can add it back if you prefer its distinct flavor in this creamy cheese sauce.

Ingredients

For the Mornay Sauce
2 1/2 Tablespoons Salted Butter
3 Tablespoons All Purpose Flour
8 oz. Heavy Cream
8 oz. Whole Milk
2 oz. Gruyere Cheese, grated (plus more for garnishing)
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Pinch of Ground Nutmeg (optional, I omit)

For the Sandwich
Herb Roasted Turkey Breast, Sliced https://betwixtandcuisine.com/2019/05/04/herb-roasted-turkey-breast/
4 Slices of Brioche Toast (Crust Trimmed)
4 Slices of Crispy Bacon
2 Tomatoes, Sliced in Half
Paprika
Parsley

Instructions

In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Gruyere cheese until the Mornay sauce is smooth. Add salt and pepper. Optionally, add nutmeg.

Cut the crusts off the brioch toast. For each sandwich, keep one slice of toast whole, and cut the other in half diagonally to make toast points. to assemble place a whole slice of brioche toast in an oven safe dish. Add desired turkey slices. Original recipes suggests about 7 oz. Take the two halves of tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Gruyere cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Herb Roasted Turkey Breast

For a quick dinner main, or to slice for sandwiches this is my go-to. It’s very simple and the turkey breast can be roasted while you do other things. Add some potatoes, carrots and onions to the roasting pan and you have a one pan dinner.

This is a great way to get a high quality, low-fat and low-sodium protein. It works well for Paleo and Keto diets. Leftovers are great for salads, wraps and sandwiches.

You may substitute any combination of herbs to customize this recipe to your preferences. Quantities are suggestions and you can use more or less of anything as you choose. This recipe is loosely constructed and very forgiving. The seasonings chosen below will result in a more Thanksgiving style turkey flavor. See notes for other flavor combination suggestions.

Ingredients

1 2-2.5 lb. Fresh turkey breast, skin on
2 Tablespoons fresh Sage leaves, minced (can substitute 1 teaspoon dried)
2 Teaspoons fresh Rosemary leaves (can substitue dried)
2 Tablespoons fresh Parsley, minced
2 Tablespoons fresh Basil, minced (can substitute 1 teaspoon dried)
1 Teaspoon Onion Powder
4 Cloves Fresh Garlic, roughly chopped
Salt and Pepper, or Seasoning blend of choice (such as Montreal Chicken, or a Citrus Rub)
2 Tablespoons Lemon Juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking dish large enough to accomodate the turkey breast with foil, or use a disposable baking pan for easy cleanup.
  3. Place turkey breast, skin side up, in prepared baking dish and sprinkle with salt and pepper or seasoning blend. Sprinkle with onion powder. Cover with fresh herbs and chopped garlic. Pour lemon juice over.
  4. Add 1/2 water to bottom of pan. This will keep breast moist as it roasts.
  5. Roast for approximately 90 minutes until meat thermometer inserted reaches 165 degrees when inserted in thickest part of breast. Remove from oven and let stand for 10 minutes before carving.

Notes:

  • Pan drippings can be used to make a gravy, or if roasting with vegetables can be stirred into vegetables to season them.
  • I typically remove the skin before slicing the turkey for sandwiches and wraps or for tossing in salad.
  • This is a low fat version. To increase fats for Keto diets, coat the turkey with a healthy oil such as avocado, olive, hemp, coconut or grass fed butter before adding seasonings.
  • Other flavor combinations:
    • Asian Style: Substitue fresh ginger, garlic, toasted sesame oil, gluten free tamari, and cilantro for above list of herbs. Use rice wine vinegar in place of the lemon juice, and a small amount of chinese five spice powder in place of seasoning blend if desired.
    • Italian Style: Substitute dried italian Seasoning for the above list of herbs, and use salt and pepper in place of the seasoning blend or rub.

Asian Pork Tenderloin

This easy marinated pork can be either grilled or roasted in the oven making it a versatile year round dish. Grilling on is my preference. It imparts a subtle smokey complexity.

I like to serve as hot with stir fried vegetables and noodles or rice. It is also excellent cold and sliced thin for sandwiches and wraps, or incorporated in dishes such as pork fried rice.

Ingredients

2 - 2 1/2 pounds pork tenderloin
1/3 Cup Soy Sauce
1/4 Cup Sesame Oil
1/3 Cup Brown Sugar, packed
2 Tablespoons Worchestershire Sauce
1 Large Lemon, juiced
4 Cloves Garlic, crushed
2 Tablespoons Ginger Root, grated
1 Tablespoon Dry Mustard

Instructions

  1. Place pork tenderloin in a shallow dish.
  2. In a small bowl, combine all other ingredients. Pour over pork, turning to coat.
  3. Cover and refrigerate. Marinate for at least 8 hours or overnight.
  4. Remove pork from marinade. Discard marinade.
  5. Preheat oven or grill to 450 degrees.
  6. If using the oven, place pork in a foil lined oven safe dish. This will help with clean up when the marinade carmelizes during cooking. If grilling, pork will be placed directly on the grill grates.
  7. Cook for 25 minutes, or until meat thermometer reaches 160 degrees. If grilling, turn roast 1/2 way through cooking time to insure consistent cooking and browning.
  8. Let pork rest for 10 minutes before carving to seal in juices.