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Oven Roasted Turkey Tenderloin with Cranberry-Thyme Sauce

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Let me share with you a few things that I love. I love the holiday season and I really love this turkey tenderloin recipe. It’s wonderful for groups both large and small. What’s more, the same can be done for chicken and/or pork tenderloin or chop. It’s very versatile!  It’s also great for Thanksgiving or any holiday gathering. Enjoy!

Oven Roasted Turkey Tenderloin with Cranberry-Thyme Sauce

2 Turkey tenderloins, room temp.

1 ½ t Salt

1 ½ t Pepper

1 t Sage

1 ½ t Granulated garlic

¼ c Olive oil

Tumble the above ingredients in a bowl.

Heat a skillet on high and sear four sides of each.

Do not cook through.

Place on parchment-lined sheet pan and place in oven preheated to 350 degrees.

Meanwhile, add 2-3 T olive oil to pan and sauté the following:

½ Red onion, julienne

½ c Dried cranberries

1/2 t Dry thyme or 2 t fresh thyme

Add and bring to boil the following:

2 c water

2 t turkey base

Thicken with slurry of:

2 T Red wine vinegar

2 T Cornstarch

Drizzle in while whisking so as not to lump.

Season to taste with salt and pepper.

Serve sauce with turkey.

Grilled Side of Fresh Salmon with Mustard Dill Glaze

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Raw salmon fish on the table from above,selective focus

Do you like salmon? It’s incredibly versatile—it can be served as an appetizer, a dinner entrée, in pasta, or on a salad. I’d like to share with you an easy and tasty salmon recipe that’s not only unique, but makes a beautiful presentation for guests.

Grilled Side of Fresh Salmon with Mustard Dill Glaze

2 T Black mustard seeds

½ c Mayonnaise

½ c Whole-grain mustard

2 T Dill, fine chop

1 T Fresh lime juice

1 T Dark brown sugar

1 t Ground black pepper

1-2# Side of salmon, skin on (rub your hand over it to check for pin bones)

Olive oil

Salt

Pepper

Preheat a gas grill.

Toast mustard seeds in a dry pan over moderate heat until they begin to pop (about two minutes), and transfer to a plate. In a bowl, whisk the mayonnaise through pepper. Set aside half in a bowl for service.

Rub olive oil over entire salmon and generously season with salt and pepper. Pan-spray the grill grates. Place salmon, skin side up, on the grill. Turn after two minutes. Gently turn after another two minutes and smear with glaze.

Close the grill lid and cook over moderate heat for eight minutes. Move to the rack with more glaze and close the lid. Continue cooking another five minutes or until done.  

Garnish a platter and place the salmon on the platter. Serve with additional glaze/sauce.

 

Trail Mix

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Colorful candies on wooden background

Not a fan of the pre-mixed trail mixes at the store? Make your own!

Some of my favorite mix-ins are peanut M&M’s, garlic bagel chips, dry roasted peanuts, carmel corn…

Add your own favorites like jelly beans, puppy chow, or whatever you like! The sky’s the limit and it’s just great for road trips and/or movie night.

Feeling adventurous? Try some exploring some ideas to make the perfect mix.

10 Simple Trail Mix Recipes on Craftsy

21 Trail Mix Recipes To Make Yourself on Greatest

10 Salty & Sweet Trail Mix Recipes on Babble

Featured Recipe: White Chili with Chicken and Cannellini Beans

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Beans soup

Who doesn’t love chili? It’s a healthy, hearty, and tasty way to warm up your winter and chase away the cold weather “blahs.” This one’s a little something out of the ordinary. You can add more chilies for extra zip, and it pairs deliciously with all of your favorite chili toppings (and perhaps a local craft beer)! It’s also a great idea for New Year’s Eve!

  • 6 chicken breasts, poached in 8 cups of chicken stock—shred with fingers and add back to retained water
  • 4-5 cans of cannellini beans, undrained
  • 2 tbsp olive oil
  • 2 yellow onions, chopped
  • 8-oz can of chopped green chilies
  • 2 cloves of garlic, minced
  • 1 tbsp cumin
  • 2 tsp dried oregano, crumbled
  • ¼ tsp cayenne pepper
  • 3 c (12 oz) Monterey Jack cheese, shredded and divided
  • Sour cream
  • Salsa
  • Cilantro

While the chicken is poaching, sauté onion in olive oil, add chilies through pepper and sauté another 3 minutes. Add this and beans to stock with chicken. Bring to a boil, reduce to simmer, add 1 cup of cheese, and stir to melt. Season to taste with salt and pepper. Ladle into bowls and serve with rest of cheese, sour cream and salsa and cilantro.

How to simply poach an egg

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Egg on toast

Poaching eggs may seem daunting but it’s really quick and easy. Follow these simple steps for a tasty treat.

  1. Boil enough water to cover the egg(s).
  2. Turn heat off.
  3. Crack eggs separately into hot water.
  4. Once white is firm remove with a slotted spoon and blot with a paper towel.

Cornbread-Stuffed Oven Roasted Turkey Breast with Cider Sage Sauce

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IMG_3669

As a fan of white turkey meat—and cornbread and stuffing—it occurred to me while at New England Culinary Institute to create this Cornbread Stuffed Turkey Breast with Cider Sauce.

I’ve taught this recipe many times over the course of my 13 years of Country Club Market cooking classes, and it’s always been very well-received.

I find this recipe particularly useful for those with 2-4 people to serve, and for those who only like the white meat part of the turkey. Another great thing is that boneless turkey breasts are available year-round. Have you ever wondered why we only eat turkey at Thanksgiving? I have—but this recipe will help you enjoy it any time of the year!

Cornbread-Stuffed Oven Roasted Turkey Breast with Cider Sage Sauce

Sauté the following in 2 tbsp butter:

  • 1 med onion, diced
  • 1 stalk celery, diced
  • 3 garlic cloves, diced
  • Then, add it to the following:
  • 1 pkg Jiffy corn bread—prepared, crumbled, and dried
  • 1.5 tsp sage
  • 1 tsp thyme
  • 1 egg
  • 1 tsp salt
  • 1.5 tsp pepper
  • 1.5 c chicken stock (or enough to create the right consistency)
  • Spread stuffing on a 3-lb boned and butterflied turkey breast. Roll up, lay skin over, and tie off.

Sprinkle liberally with salt, pepper, garlic, and paprika.

Roast at 350 degrees for 1.25 hours or until it reaches an internal temperature of 150 degrees.

Let rest 10 min. Slice and serve.

Serve with the following cider sage sauce.

To pan, add:

  • 1 c apple cider or juice
  • ½ c white wine
  • 1 tbsp chicken base
  • 2-3 tsp rough chopped fresh sage
  • Bring to a boil.
  • Add 1 tbsp cornstarch to 1 tbsp apple cider vinegar. Mix and stir into boiling sauce.
  • Bring back to a boil, and season to taste.

Country Club Market can cater your family’s holiday meal, so there’s no need to farm out the different courses, shop, cook, or clean up! Inquire with Chef Terrie, as each event is customized to your taste. Also follow Country Club Market on Facebook for more recipes, holiday decor, cocktails and all things foodie—and jokes, too!

Why Vodka in Sauces?

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Italian pasta

There is one ingredient that, when coming across it in recipes, has made me ask why: vodka, especially when it shows up in sauces. Vodka’s purpose isn’t clear, because A) it’s neutral, B) it’s typically added in such small quantities that it barely provides any alcoholic bite, and C) much of that alcohol is evaporated off by heat, anyway. So what’s the use?

As it turns out, the reasons against adding vodka to sauce actually provide clues as to why it can be a big benefit. This article from Fine Cooking helps explain: alcohol is a great solvent for aromatic compounds. It’s also volatile and evaporates easily, so as its particles drift into the air, they carry those aromas with them. As you chew, that translates into more flavors that reach the back of your mouth, creating a heightened sense of complexity. At high concentrations, alcohol’s sting can overwhelm these flavors, but in small volumes, that sensation is balanced and pleasant.

Additionally, alcohol has a magical emulsifying ability, bonding with both water and fat, encouraging the two to coexist smoothly. In recipes like penne alla vodka, it helps the sauce become a creamier, tomato-ier, more cohesive whole. You could use wine or other alcohols that would impart their own distinctive flavors, but in a rich sauce like that it’s not entirely necessary.

Patsy’s Banana Bread

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Screen Shot 2015-04-01 at 4.51.42 PMMy wife’s Grandma Patsy is known for this recipe.

She would always have a loaf or two on hand, and she would give them out for all occasions—whenever someone had a new baby, when someone was sick, when there was as a death in the family, or when she was visiting a neighbor. 

My wife remembers getting a loaf when she left for college. We recently moved to Waukee, and we’re enjoying the close-knit feeling of our neighborhood. We’ve tried to continue the tradition by giving away loaves as thank-you and welcome gifts to neighbors. We’ve introduced our two very picky daughters to this recipe, and it’s a hit with them, too. It stores well in the freezer, and we usually serve it warm with butter. It’s great for breakfast or a snack!

 

Ingredients 

1 stick margarine

1 cup sugar

1 egg

3 Tbsp milk

3 ripe bananas, mashed

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla

 

Instructions 

Cream margarine and sugar; add egg and vanilla. Add mashed bananas. Mix dry ingredients together then add to wet. Add milk, stirring to combine.

Place batter into two small or one large greased loaf pans. Sprinkle additional sugar and cinnamon on top of loaves.

Bake at 325 for 45-50 minutes or until toothpick inserted in center comes
out clean.

Matt & Lissah Beglinger
www.iowafoodblog.com
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