Lemon Pepper Turkey Brochettes

Marinade:
1/3 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon lemon pepper
2 teaspoons soy sauce
1 1/2 teaspoon sugar
3/4 teaspoons salt

Brochettes:
1 skinned boneless turkey breast half about 1 1/2 pounds
1 large sweet onion
1 green pepper
8 ounces mushrooms, cleaned and trimmed
cherry tomatoes

For marinade, put ingredients in a large ziploc bag

For turkey cut into 1 inch cubes.  Place in ziploc bag and seal and marinate at least six hours or overnight.

Cut onion and peppers in bite size pieces.  Thread turkey with vegetable on skewers. Grill on over medium high heat 5 -  7 minutes per side.

4 servings

Turkey Cutlets Picata

1 pound turkey or chicken cutlets
1 egg
1 tablespoon milk
2 cups fresh breadcrumbs
2 medium lemons
1/2 cup water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 - 1/2 cup butter

With meat mallet pound cutlets to a 1/8 inch thickness.

In pie plate, with fork, beat egg with milk.  Place bread crumbs into another pie plate.  Dip cutlets into milk and egg mixture, then into bread crumbs to coat them completely.

In 12 inch skillet over med high heat in 1/4 cup hot melted butter cook cutlets two pieces at at time until browned on both sides, adding more butter if needed.  Remove cutlets to a plate.

Reduce heat to low.  Squeeze juice of 1/2 lemon into drippings in skillet add water, bouillon and salt.  Return chicken cutlets to skillet.  Thinly slice remaining lemons, top cutlets with lemon slice.  Cover; simmer for 15 minutes or until cutlets are tender.

To serve, arrange cutlets and lemons on a warm platter; pour liquid on top.

Beer Biscuits

These are really fun and easy!






1 cup of bisquik batter
5 ounces of beer
3 tablespoons sugar

Grease a muffin tin.  Mix all ingredients together with a fork.  Fill each muffin tin half way with batter.  Bake at 350 degrees for 25 - 30 minutes.

Makes 8 - 10.

Ricotta Cookies

Cookie Dough
1 cup butter
2 cups sugar
2 eggs
16 ounces ricotta cheese
1 teaspoon almond extract
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

Frosting
1 1/2 cups powdered sugar
4 tablespoons milk

Cream together butter and sugar. Add eggs one at a time and mix well. Add cheese, almond extract and vanilla. Beat one minute.

Stir together flour, baking powder and baking soda. Stir into creamed ingredients and mix well.

Drop by teaspoons full onto ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

To prepare frosting beat together powdered sugar and milk. Spread on top of cookies.

Makes 10 dozen.

Bacon Maple Sweet Potatoes

4 sweet potatoes (about 2 pounds)
1 tablespoon softened butter
2 tablespoons fat-free milk
4 teaspoons maple syrup
1 1/4 ounces cooked and crumbled bacon (about 3 slices)

Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.

Stir butter, milk, and syrup into potato pulp. Top with bacon.

Raspberry Streusel Muffins

For Muffins
½ cup butter, softened
½ cup sugar
1 large egg
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup sour cream
1 teaspoon vanilla
1 cup fresh raspberries

For Streusel Topping:
½ cup flour
½ cup oatmeal
1/3 cup sugar
½ teaspoon ground cinnamon
6 tablespoons butter, softened

Use a pastry cutter or a fork to mix streusel topping ingredients to a crumbly consistency and set aside. Grease a muffin pan that holds twelve muffins. Heat oven to 400 degrees.

In a large bowl, with electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until well blended.

In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beating until just combined. Gently fold in raspberries.

Spoon batter into prepared muffin pan, filling each one about 2/3 full. Sprinkle tops of muffins generously with Streusel topping.

Bake muffins 20 – 25 minutes or until toothpick comes out clean when inserted in the middle. Cool muffins on wire rack. Makes 12 muffins

Pasta with Shrimp and Basil Vinaigrette

We just served this to my college roommates who visited and everyone enjoyed it.


5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 ½ ounce fresh basil leaves, chopped
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 pound Orecchiette pasta
4 zucchini, halved lengthwise
Olive Oil

Freshly grated parmesan cheese

Prepare grill (medium high heat). Combine 4 tablespoons lemon juice and Dijon mustard in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat and sprinkle with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm.

Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into one inch pieces and add to shrimp.

Drain pasta well. Add to bowl with shrimp. Add basil vinaigrette and toss to coat. Top with grated parmesan. Season to taste with salt and pepper.
Serves 4