Turkey Imperial

I enjoy turkey just as much as chicken and it’s always a nice change from the chicken grind. But it can be very dry if overcooked. Here’s a recipe that comes out moist and delicious! Lots of flavor and very easy to make if you can find turkey breast fillets. If not, use chicken breasts, remove the tenderloin and pound out the breasts to about 1/2 thickness. Serves 4.

4 turkey breast fillets or 4 chicken breasts pounded to 1/2 inch*

Preheat oven to 425 degree and spray a large baking dish with non-stick spray. The fillets or breasts should fit comfortably in the dish without touching. Salt and pepper the meat and set aside. In a small bowl mix:

1 cup gluten-free bread crumbs

1/3 cup dairy-free parmesan cheese, grated (Follow Your Heart makes a great one)

4 tablespoons olive or avocado oil (or vegan margarine or butter melted)

1 heaping teaspoon minced garlic

1 teaspoon dried thyme (or 2 teaspoons fresh minced thyme)

2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)

1/2 teaspoon Herbamare (or sea salt)

1/8 teaspoon ground pepper

Mix to combine making sure all the bread crumbs are moistened. Spread evenly over the fillets or breasts. Bake for about 20-25 minutes until the fillets are 160 degrees and the crumbs are well browned. Serve with a sauce:

1 cup chicken or turkey stock

1/2 cup non-dairy milk of choice (NOT soy)

whites of 3 scallions diced

2 teaspoons spicy mustard

Whisk mustard into the stock mixture and heat in a saucepan over medium heat. When hot add a slurry made with:

2 tablespoons gluten-free all purpose flour

1/3 cup non-dairy milk

Whisk the slurry into the stock mixture and continue whisking until it thickens, about 2 minutes.

Be sure to put the sauce UNDER the fillets so that the crumb mixture stays crunchy. Garnish with the greens from the scallions.

*If the turkey fillets are too thin (want about 1/2 inch thickness), stack several, I think I actually had to stack 3 in one case. If the turkey is too thin, it will get dried out before the topping browns.

Honey Mustard and Pear Glazed Chicken

I was looking through The Chicken Bible this afternoon looking for another recipe to make and saw one that gave me inspiration, it was a honey mustard glazed chicken. I remembered I had about a quarter cup of pear puree in the refrigerator that I had to use up and decided to add that to the glaze. And the recipe called for rosemary and I don’t like rosemary so I used thyme which goes well with both pears and honey. Turned out delicious! Hope you enjoy it. If you don’t like pears, use some apple butter, sauce or jelly instead.

Enough for 5-6 chicken thighs or 1/2 breasts.

Preheat oven to 350 degrees. Spray a baking dish large enough to hold the chicken with non-stick spray. Clean the chicken and remove any excess fat that’s visible.

Mix in a small bowl:

1/4 cup pear puree (or apple)

2 tablespoons honey

1 tablespoon vinegar

1 tablespoon mustard

1/2 teaspoon dried thyme

1/2 teaspoon sea salt (or herbamare)

1/4 teaspoon ground pepper

Place the chicken pieces in the baking dish (if you’re using both thighs and breasts, be sure to place the breasts on the inside of the dish and the thighs around the edge). Spoon about 1 tablespoon of the glaze on each piece of chicken and spread around to cover the top. Bake for 45-50 minutes or until the breasts register 160 degrees and the thighs 175 degrees.

Sprinkle with some chopped scallions or chives and serve.

Chinese Sweet and Sour Chicken

This sweet and sour chicken is baked, not fried, so is healthier as well as delicious! The soy sauce substitute in my frig was running out of time and rather than freeze it, I decided to try a new recipe and here’s the result. Served over the vegetable fried rice (see earlier blog), this is a hearty, well balanced, fairly easy dinner. Since the chicken needs to marinate in the sauce for at least 2 hours, plan ahead. Serves 2-4 depending on how much chicken is used.

In a gallon zip-lock bag mix:

1/2 cup soy sauce substitute

1/4 cup rice vinegar

1/4 cup water

1 tablespoon minced garlic

2 teaspoons mustard powder

1/2 cup date sugar

1/4 dry ginger or 1/2 teaspoon freshly grated ginger

1/2 teaspoon salt

Mix thoroughly. Taste and adjust vinegar and/or sugar to your taste before adding:

1 1/2 to 2 pounds boneless skinless chicken thighs

Refrigerate and let marinate at least 2 hours or up to 24 hours.

Heat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick cooking spray. Add the chicken and marinade to the dish making sure the chicken pieces don’t overlap. The marinade will cook as well so no need to worry about bacteria from sitting in the frig with chicken but if it concerns you, simply save out a 1/2 cup of marinade before adding the chicken to pour over the chicken once its in the baking dish.

Bake for 45 minutes – 1 hour. Serve with rice or the vegetable fried rice. Garnish with scallions.

Honey Mustard Pork Chops (Dairy-free, gluten-free, sugar-free)

My mother used to make pork chops covered with onion-soup mix and cream of mushroom soup.  I loved those pork chops and have been trying for years to find a recipe that I could eat that would produce such juicy, succulent pork chops.  And I think I’ve finally found one!  This recipe adds some spice (I like to use spicy brown mustard) along with a slight sweetness to a juicy chop.  I serve it with some of my celery root and parsnip mash that’s been reheated in a skilled until crispy brown.

This recipe is for 2 chops but can easily be doubled or tripled depending on how many chops are needed.

In a small bowl mix:

  • 1/4 cup spicy brown mustard
  •  2 tablespoons honey (I like to use raw organic honey)
  •  2 tablespoons olive oil

Grease a 6×9″ baking dish.  Trim excess fat from the pork chops.  Add the chops and spread with half the honey mustard mixture.  Turn over the chops and spread with the remaining mixture.  Marinate at least a half hour but I’ve left them as long as overnight.  The vinegar in the mustard will tenderize the pork so the longer you let them marinate the better.

Preheat oven to 400 degrees.  Bake the chops for 10-15 minutes depending on the size of your pork chops and then remove and turn the chops over.  Be sure to test with your finger or a spoon to determine if the chops are cooked (a done chop with have no give when pushed with a spoon or finger).  If my chops are almost done after turning over, I put them under the broiler to brown the top for 3-5 minutes.    A 1-bone chop takes roughly 20 minutes total.  Let sit for 5-10 minutes to rest before serving.