Well, I’m basking in the knowledge that at least for one night, someone in the world thinks I’m a creative food genius. I have a friend that’s been home recovering from surgery. Last night I took him this meal and he loved it!
This was a throw together dinner made from pantry and refrigerator items that needed to be used up. I bought some turkey cutlets and ground turkey this week as it was on sale at the supermarket. And, I don’t need to tell you how much I love turkey! The turkey cutlets are boneless and can be cooked similar to pork chops or chicken breasts. I’m always worried that they’ll come out dry so I like to marinate them or come up with a healthy sauce to cook them in. As I was standing in front of the refrigerator looking at the ridiculous amount of condiments in the door I pulled out a jar of all natural salsa verde and this dish was born.
Ingredients for the Mexican Turkey Cutlets:
3 large turkey cutlets – 1 package
1/3 of a jar of salsa verde – mine was a medium spice level
juice of 1/2 of a lime
3/4 – 1 Tablespoon Cumin
1/2 teaspoon crushed red pepper flakes (or to taste)
1 1/2 cups of shredded Three cheese or Mexican blend cheese
Directions for the Mexican Turkey Cutlets:
Lightly spray the bottom of a covered casserole dish with cooking spray or drizzle with a little olive oil. Place the turkey cutlets into the pan and sprinkle with salt and pepper and the crushed red pepper flakes to taste.
Put the salsa verde into a bowl and stir in the cumin.
Cover the turkey cutlets with the salsa verde mixture.
Bake in a 400 degree oven, covered, for 25 minutes.
Uncover the turkey cutlets and cover with the shredded cheese. Bake uncovered for another 3-5 minutes until melted.
Serve the turkey cutlet over the roasted corn faro (recipe below) and surround with the sautéed peppers, mushrooms and onions.
Ingredients for the Roasted Corn Farro:
1 cup Farro – rinsed thoroughly in a fine mesh colandar
3 1/2 cups of water
1 Tablespoon al purpose vegetable seasoning
small dash of olive oil
1/2 of a 16 ounce bag of frozen roasted corn – I like the roasted corn if you can find it (Trader Joe’s) as it has a nice smoky flavor and the kernels are blackened adding nice color to the dish.
Directions for the Roasted Corn Farro:
Place the rinsed Farro and the water in a 2 quart saucepan. Stir in the dash of olive oil and the vegetable seasoning. Cover and bring to a boil over medium-high heat. Turn the heat down and simmer at a low boil for 15-20 minutes until desired tenderness.
Meanwhile, prepare the frozen corn according to package directions. Drain and set aside.
Drain the farro completely.
Combine the roasted corn and farro, stir lightly until combined.
Ingredients for the Sautéed Vegetables:
1 yellow pepper
3 small green peppers
1/2 of a large onion
2 cups of button mushrooms
salt and pepper
Directions for the sautéed vegetables:
Cut the pepper and onion into large bite size pieces (see picture above).
Remove the mushroom stems and slice. I do use the stems also. I gently pull out the stem and cut off the tough end of it.
Drizzle the bottom of a nonstick skillet with olive oil (2 turns around the pan). Heat oil over medium heat.
Add the peppers and onion and sautee for approximately 6 minutes until the peppers are browned and still have a bite to them.
Add the mushrooms and sautee 2-3 minutes more until softened. I do not like my sateed veggies too soft and or mushy. If you like them softer then by all means sautee them to your desired level of tenderness.
Plate the chicken breast over the farro, topped with the peppers and mushrooms.