An easy version of piccata using turkey cutlets rather than the usual veal or chicken.
If you are a fan of brining (as I am), brining the cutlets beforehand will make sure that the cutlets are well-seasoned, and helps to keep the moist and juicy.
And although not traditional, a quarter to half a cup of heavy cream swirled into the sauce is a nice addition if you don't mind the extra calories.
I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.
Inspired by an Alton brown recipe for blueberry jam, the spices in this jam elevate the flavor to new heights. A very mature taste, but kids like it too. I always make extra batches to use as presents and house gifts.
A Southern corn bread that even this Yankee can love.
I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.
Ready, Set, Cook! Special Edition Contest Entry. Shepherd's Pie is a great rustic dish, but not everyone eats beef (I know, but it's true) or wants beef all the time. Here's a variation that uses chicken for a change of pace.
I adapted this recipe with ideas that I got from a number of others that I found online. This is an incredibly flavorful dish, and not all that hard to make. The left-overs are great, and I always make two roasts and freeze one. It reheats just fine.
For anyone who hates the frantic frenzied scramble at the last minute to make the turkey gravy while the rest of the food is getting cold, here's my recipe for Make-Ahead Turkey Gravy. You can make it up to 3 days in advance, it refrigerates wonderfully, and warms up in the microwave.
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