Grilled Rosemary Lemon Turkey Cutlets & Grilled Corn with Honey Butter

(originally made 8/2010)

With the humidity and temps on the rise yesterday, we were grilling maniacs yesterday  :)   I've done some great recipes with turkey cutlets before, but this was the first time I've tried them on the grill.    So simple and delicious!    Mine barely got the full 30 mins of marinating time, but they still were very flavorful.   I did not do the veggie additions because I wanted to make grilled corn and would be having Grilled Potato Skins for dinner.

Big thanks to Linda for sharing the recipe!  Even with our side dish I still fed 3 people (very well) for under $10, which was very nice too   :)

Corn has been available now for a couple weeks at the farm and we never get tired of it.  Jake and I go on monday and grab a dozen ears or so.   We like it the traditional way, but while on vacation I found a nifty gadget for grilling corn.   You lay ears into individual cradles, close the lid and lock it in place.   This allows you to flip all the corn at once and not chase it around the grill.  I love it.    Jake ate his on the cob, but I used a corn stripper for mine and Tim's.   It's sweet and buttery with a little bit of a wave of heat from the red pepper.     I made sure to use good local honey, and also butter from a local farm.     Fantastic!

* Exported from MasterCook *

                  Grilled Rosemary-Lemon Turkey Cutlets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  Honeysuckle White® Turkey Breast Cutlets -- (about 1 1/2 pounds)
     1/2           cup  olive oil
     1/4           cup  lemon juice
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
  1         tablespoon  chopped fresh rosemary or 1 teaspoon dried rosemary
  2                     red bell peppers -- cored and seeded, cut into 1-inch strips (omitted)
  2             medium  yellow potatoes -- boiled until tender and cut into wedges (omitted)

Place cutlets in a large resealable bag or a baking dish.
Whisk together olive oil, lemon juice, rosemary, salt and pepper. Add marinade into bag with turkey, peppers and potatoes and refrigerate for 30 minutes.
Preheat charcoal or gas grill.
Drain cutlets and vegetables and season with salt and pepper.
Grill over medium-high heat approximately 5 minutes on each side or until cutlets are until no longer pink and internal temperature reaches 170°F (approximately 75°C), and vegetables are browned.
Makes 4 servings.

Source: cllw, TOH

 * Exported from MasterCook *

                      Grilled Corn with Honey Butter

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               ears  shucked corn
                        Cooking spray
  1 1/2    tablespoons  butter -- melted
  1         tablespoon  honey
     1/8      teaspoon  salt
     1/8      teaspoon  ground red pepper (optional)
     1/8      teaspoon  freshly ground black pepper

1. Preheat grill to medium-high heat.
2. Place corn on a grill rack coated with cooking spray; grill 8 minutes, turning frequently. Combine butter, honey, salt, and peppers; brush over corn.

Yield: 4 servings (serving size: 1 ear)

Nutritional Information
Fat:5.3g (sat 2.9g,mono 1.4g,poly 0.7g)

Cooking Light, AUGUST 2010



Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Apple Tossed Salad

Southern Fried Chicken Strips