Chipotle Salsa

This a smokey hot salsa that can be used on it’s own, or added to other ingredients as a seasoning for other sauces, dips and spreads.

This recipe makes 4 Cups. It freezes well and can be doubled easily.

Ingredients

1 7 ounce can Chipotle Peppers in Adobo Sauce
3 Cups Fresh Red Salsa (homemade or store bought)

Instructions

Combine all ingredients in a medium sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes until fresh salsa is cooked and chipotle peppers are incorporated into the sauce

Fresh Red Salsa

Makes 4 Cups

This is a raw Salsa with simple, fresh ingredients that can be whipped up in less than a half hour. It stores well for several days, or can alternately be cooked and kept for up to a week. After cooking, it freezes well. Recipe can be adjusted up for canning.

Ingredients

6 Medium Tomatoes, seeded and quartered
1 - 2 Jalapenos, seeded and ribs removed
1 Red Bell Pepper, seeded and ribs removed
1/2 to 2/3 Medium Yellow Onion, cut into large chunks
1/2 to 3/4 Teaspoon Salt
1 Lime, juiced
1 to 3 Garlic Cloves, peeled
2 Handfuls Cilantro Leaves

Instructions

  1. In a food processor fitted with an S-blade, pulse onion, bell pepper and one jalepeno until large chunks. Do not over pulse at this stage.
  2. Add tomatoes, lime juice, cilantro and 1/2 teaspoon salt and 1 clove of garlic to food process bowl, and pulse to a chunky stage. Adjust onion, garlic, jalapeno and salt to taste. Before adding adjusted ingredients, chop into small pieces.
  3. Pulse a few more times, being careful not to puree.
  4. Chill for 2 to 4 hours before serving to allow flavors to blend.

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.

Lettuce Sandwich Wraps wraps with Asian Pork Tenderloin

Lettuce sandwich wraps can be substituted for traditional wraps. In this recipe, parchment paper is used to keep the lettuce wrap held together vs. a traditional bread or grain based wrap.

Ready to wrap and roll!

Ingredients

Broad Leaf Lettuce or Greens (collard greens, dinosaur kale)
Carrots, julienne cut
Red Bell Pepper,julienne cut
Cucumber, julienne cut
Cilantro Sprigs to taste
Asian Pork Tenderloin, thin sliced https://betwixtandcuisine.com/2019/04/27/asian-pork-tenderloin/
Rice Wine Vinegar (optional)
Thai Style Almond Butter Sauce https://betwixtandcuisine.com/2019/04/27/thai-style-almond-butter-sauce/
Parchment Paper

Instructions

  1. Place large sheet (15 X 18 or so) on a work surface.
  2. Layout leafy lettuce in a 10 inch circle. This will be the outside of the wrap.
  3. Layer carrots, cucumber and red pepper julienne strips in the center of the lettuce in a thin column.
  4. Add cilantro sprigs to layered vegetables.
  5. Top with sliced pork.
  6. If desired, sprinkle with rice vinegar to taste.
  7. Wrap lettuce around the filling in the same manner as wrapping a burrito, placing the “seam” side down.
  8. Wrap the entire lettuce wrap tightly in parchment paper, and secure with tape.
  9. Serve with Thai Style Almond Butter Sauce for dipping.