TURKEY SCALLOPINI with
By: Mary John Resch
When I was at Mary Alice’s several weeks ago she fixed this Turkey Scallopini for me and both of us thought the recipe was a keeper. She was able to buy fresh linguine at her grocery store and served the scallopini over it. She found that once she gathered her ingredients, the recipe was quick and easy to prepare — the leftovers were good too.
Before you start preparing this recipe check your Marsala if you are planning to use some you have on hand. If it is already open and has been hiding in a cabinet for a year or so it might need to be tossed.
TURKEY SCALLOPINI with
1 pint fresh mushrooms, sliced
2 tablespoons butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1 1/2 cups dry Marsala wine
1 clove garlic, minced
3 tablespoons butter
3 tablespoons shredded Parmesan cheese
Chopped fresh parsley
Hot cooked linguine or rice (optional)
Saute mushrooms and garlic in 2 tablespoons butter until just soft and liquid has released. Remove from stove and set aside.
In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat.
In a large skillet, heat olive oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan and keep warm. Stir in wine, mushrooms and garlic. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in 3 tablespoons butter until melted. Return turkey to pan; heat through. If desired serve over linguine or rice. Sprinkle with cheese and fresh parsley.
KAPERS OF THE YEAR
By: Mary John Resch
Last night I reviewed the recipes that have been in the paper during the last year (December 2016-December 2017). And once again, I remembered recipes that I really enjoyed that I had forgotten to prepare again. In case you find yourself in the same situation, perhaps this column will jog your memory.
Many of you have told me how much you enjoyed the recipe for the frozen cranberry salad. It’s always nice to have a recipe that can be prepared a little while before you need it.
I thought this corn Casserole with Parmesan Cheese was delicious and I particularly liked the fact that you can easily halve this recipe.
The Oatmeal Blueberry Muffin recipe is currently my favorite way to make these muffins. I used blueberries that I had bought in the grocery store and they worked just fine. I had one of these from my freezer for breakfast last week and it was still delicious.
The Shrimp Saute is a quick, easy and delicious way to prepare shrimp. If you do not have any Old Bay seasoning on hand buy some. I use mine for so many things–it’s delicious on hard boiled eggs and even roasted sweet potatoes.
These Butterscotch-Pecan Blondies are a nice variation of an old favorite of many of us. Like all Blondies you need to watch them carefully because I find it easy to overcook them. I actually start checking them after 20 minutes of cooking time.
FROZEN CRANBERRY SALAD
1/2 cup mayonnaise
1 (8 oz.) package cream cheese, softened
1/2 cup confectioner’s sugar
8-ounce can crushed pineapple in its own juice, drained
1 can whole cranberry sauce
1 (8 oz.) container Cool Whip
1 cup chopped pecans
Mix all ingredients together blending completely and pour into either a loaf pan or any dish. Freeze for a few hours. Cut into squares or slices when ready to serve.
CORN CASSEROLE with PARMESAN CHEESE
2 cups corn, fresh or frozen
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt
1 1/2 teaspoons sugar
4 tablespoons grated Parmesan cheese
2 teaspoons chopped chives
Melt butter in a saucepan; remove from heat and blend in flour, sugar and salt. Return to heat and slowly stir in milk and stir constantly until thickened. Add corn and slightly beaten eggs. Place mixture in a buttered 2-quart casserole and sprinkle with Parmesan and chives. Bake in a buttered 2-quart casserole and sprinkle with Parmesan and chives.
Bake in a 350 degree oven for 30-35 minutes or until lightly browned.
OATMEAL BLUEBERRY MUFFINS
2 1/2 cups quick cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup sugar
2 tablespoons natural oat bran
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1/2 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Preheat oven to 375 degrees. Spray 8 large muffin cups or 18 standard muffin cups with nonstick spray.
Whisk oats and next 9 ingredients in a large bowl.
Add buttermilk, oil, egg and vanilla; stir to blend. Stir in boiling water and let stand for 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
4 tablespoons butter
1 pound shrimp, peeled and uncooked
1 teaspoon dried parsley
1 tablespoon lemon juice
1 teaspoon dried chives
1/2 teaspoon dry mustard
3/4 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon dried tarragon.
Melt butter. Add parsley, lemon juice, chives, mustard, Old Bay, cayenne, garlic powder and tarragon; mix. Add shrimp and cook over medium heat until shrimp are pink. Be careful not to overcook.
Serve over rice.
2 cups firmly packed light brown sugar
1 1/2 cups unsalted butter, melted and slightly cooled
3 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups butterscotch morsels, divided
1 1/2 cups chopped pecans, divided
Preheat oven to 350 degrees. Spray a 13×9-inch baking pan with baking spray with flour.
In a large bowl, whisk together brown sugar and melted butter until smooth. Whisk in eggs and vanilla.
In another large bowl, whisk together flour, baking powder and salt. Gradually add egg mixture to flour mixture, stirring to combine. Gently stir in 1 cup butterscotch morsels and 1 cup chopped pecans. Spread the batter in the prepared pan, smoothing top with an offset spatula. Sprinkle with the remaining 1/2 cup butterscotch morsels and remaining 1/2 cup shopped pecans.
Bake until golden brown and a wooden pick inserted in the center comes out clean, 30-40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in pan.