Cooking with Janet Chanatry Recipe of the Week Archive
Chili Roasted Turkey Breast
7/13/2008
Ingredients:
~ 5 to 7 Lb. Turkey Breast ~ 1 Envelope Onion Soup Mix ~ 1/4 Cup Olive Oil ~ Juice & Zest of 1 Lime ~ 1 Tsp. Chili Powder ~ 1/4 Tsp. Crushed Dry Oregano ~ 1/2 Tsp. Garlic Powder
Preparation:
1. Preheat oven to 350º F. In small bowl, blend all ingredients except turkey; let stand 5 minutes. 2. In 13-inch by 9-inch baking or roasting pan, place turkey, meaty side up. Brush Soup Mixture over turkey; tent with aluminum foil. 3. Roast 1 hour, basting once. Remove foil and continue roasting for 1 hour or until meat thermometer reaches 180ºF and turkey is no longer pink. Let stand, tented with foil, 10 minutes. 4. Serve with your Favorite Noodle Mix or over Parsley Potatoes.
Pulled Pork Sandwiches
6/29/2008
Ingredients:
~ 4 to 6 cups chicken stock or water ~ One 3 to 5 lb. boneless pork butt ~ Salt and freshly ground black pepper ~ 1 cup “Sweet Baby Ray’s” BBQ sauce (see below) ~ 1 medium onion finely chopped ~ 1 jalapeno pepper finely diced ~ 8 to 12 kaiser rolls
Preparation:
(1) Add the chopped onion and jalapeno to the BBQ sauce and simmer for about 10 minutes. (2) Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. (3) Remove the pork from the grill and let rest for 15 minutes or so until the meat is cool enough to handle. Shred pork into strands with a fork. Add the shredded pork to the BBQ sauce and serve on soft kaiser rolls; toasted and buttered as an option.
Orange Roughy & Mushrooms In Packets
6/22/2008
Ingredients:
~ 1 Lb. Orange Roughy Cut Into 4 Portions PACKETS: ~ 1/2 Lb. Mushrooms, Quartered ~ 3 Scallions, Chopped ~ 2 Garlic Cloves, Minced ~ 3 TBSP Red Wine ~ 1/4 TSP Each Salt & Pepper ~ 1/4 TSP Dried Thyme, Crumbled ~ 1/4 TSP Dried Marjoram, Crumbled
Preparation:
(1) Tear off 4 sheets of heavy-duty aluminum foil, each large enough to comfortably wrap around a portion of orange roughy. (2) Center portion of roughy on each of foil. (3) Spoon mushrooms, scallions, and garlic evenly over each portion. (4) Fold up sides and ends of foil slighty. Mix wine, salt, pepper, thyme, and marjoram. Pour evenly over roughy. (5) Seal top and ends of foil packets, leaving room inside for good heat circulation. Close grill lid or cover packets loosely with foil. (6) Grill for approximately 9 to 11 minutes. Serves 4. SUBSTITUTIONS: Salmon, Flounder, Striped Sea Bass. CALCULATIONS: 170 calories, 8 grams total fat, 0 grams saturated fat, 23 MG cholesterol, 221 MG sodium.
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