Cumin Take a Ride
Yesterday I realized when I got to work that I hadn't taken anything out of the freezer to defrost for dinner. And I hate using the microwave to defrost something because I always end up accidentally cooking part of it, or getting microwaved meat juice everywhere (gross, I know!).
So on my lunch break I went to the supermarket with the intent of picking up something for dinner, what I had no idea. After deciding maybe some kind of pasta would be a good fall back idea, but I did want to cook something since evenings where it is cool enough to fire up the stove/oven and not die of heat stroke in my apartment in the summer are few and far between and I wanted to take advantage. I perused the meat department and came across some packages of fresh turkey breast filets. Now, I love me some turkey breast - I am sad that it's presence is mostly relegated to Thanksgiving and Christmas but it's hard to "summerize" it if you ask me. I honestly would not know what to serve with it besides mashed potatoes and cranberry sauce.
Luckily the folks at Butterball helped me out and presented a delicious sounding summer turkey recipe on the back of their package of filets. Score!! Lots of summer veggies and a lime-cumin seasoning, that is what warm weather dining is all about. I also think this recipe would be delightful with chicken breasts but since the turkey was right there, the turkey we were going to have! So last night we indulged in my modified version (I nixed the cilantro and the jalapeno and changed a few other things but if you like those check out the full recipe here) of Campeche Turkey Filets!
3 corn tortillas, (6 inch)
1 package (about 1 pound) Turkey Breast Filets
Juice of 1/2 a lime
2 tablespoons ground cumin
1/4 teaspoon salt
2 tablespoons Extra Virgin Olive Oil
1 medium onion, cut into 1/4-inch-thick slices
1 medium green bell pepper, cut into 1/4-inch-wide strips
1 medium red bell pepper, cut into 1/4-inch-wide strips
1 small zucchini, cut into thin sticks
1 medium tomato, chopped
1/2 cup frozen whole kernel corn, thawed
2 cloves garlic, minced
Cut tortillas into 1/4-inch-wide strips. Place on aluminum foil in toaster oven on LOW. Keep an eye on them because these burn like you wouldn't believe. Toasting for 1-2 minutes on low should be enough to get them crispy. Toss with a little bit of salt and set aside.
Brush both sides of each filet with lime juice. Mix cumin and salt in small bowl; rub over filets.
Heat oil in large nonstick skillet over medium-high heat. Add filets; cook 2 minutes on each side, or until no longer pink in centers. Remove from skillet and cover to keep warm. Add onions, bell peppers, zucchini, tomatoes, corn, jalapeno peppers and garlic to same skillet; cook and stir 2 to 3 minutes, or until onions and bell peppers are crisp-tender.
Spoon vegetable mixture over filets; top with tortilla strips.
(this is a bad picture, but it is SO so so delicious I promise)
Then cut up the other half a lime and use it a few of these:
.
After making this, I have to say cumin and lime are my new go-to spice duo. Forget salt and pepper! The smokyness of the cumin and the tangyness of the lime are the PERFECT compliment to crisp summer veggies and pan grilled poultry. Magnifique.
And since the blueberries at the market looked SO good. I made up a little low calorie shortcake using fat free/sugar free lemon pudding, the berries and those prepackaged shortcake shells they sell in the bakery section.
Et Voila! Another great summer meal!
So on my lunch break I went to the supermarket with the intent of picking up something for dinner, what I had no idea. After deciding maybe some kind of pasta would be a good fall back idea, but I did want to cook something since evenings where it is cool enough to fire up the stove/oven and not die of heat stroke in my apartment in the summer are few and far between and I wanted to take advantage. I perused the meat department and came across some packages of fresh turkey breast filets. Now, I love me some turkey breast - I am sad that it's presence is mostly relegated to Thanksgiving and Christmas but it's hard to "summerize" it if you ask me. I honestly would not know what to serve with it besides mashed potatoes and cranberry sauce.
Luckily the folks at Butterball helped me out and presented a delicious sounding summer turkey recipe on the back of their package of filets. Score!! Lots of summer veggies and a lime-cumin seasoning, that is what warm weather dining is all about. I also think this recipe would be delightful with chicken breasts but since the turkey was right there, the turkey we were going to have! So last night we indulged in my modified version (I nixed the cilantro and the jalapeno and changed a few other things but if you like those check out the full recipe here) of Campeche Turkey Filets!
3 corn tortillas, (6 inch)
1 package (about 1 pound) Turkey Breast Filets
Juice of 1/2 a lime
2 tablespoons ground cumin
1/4 teaspoon salt
2 tablespoons Extra Virgin Olive Oil
1 medium onion, cut into 1/4-inch-thick slices
1 medium green bell pepper, cut into 1/4-inch-wide strips
1 medium red bell pepper, cut into 1/4-inch-wide strips
1 small zucchini, cut into thin sticks
1 medium tomato, chopped
1/2 cup frozen whole kernel corn, thawed
2 cloves garlic, minced
Cut tortillas into 1/4-inch-wide strips. Place on aluminum foil in toaster oven on LOW. Keep an eye on them because these burn like you wouldn't believe. Toasting for 1-2 minutes on low should be enough to get them crispy. Toss with a little bit of salt and set aside.
Brush both sides of each filet with lime juice. Mix cumin and salt in small bowl; rub over filets.
Heat oil in large nonstick skillet over medium-high heat. Add filets; cook 2 minutes on each side, or until no longer pink in centers. Remove from skillet and cover to keep warm. Add onions, bell peppers, zucchini, tomatoes, corn, jalapeno peppers and garlic to same skillet; cook and stir 2 to 3 minutes, or until onions and bell peppers are crisp-tender.
Spoon vegetable mixture over filets; top with tortilla strips.
(this is a bad picture, but it is SO so so delicious I promise)
Then cut up the other half a lime and use it a few of these:
.After making this, I have to say cumin and lime are my new go-to spice duo. Forget salt and pepper! The smokyness of the cumin and the tangyness of the lime are the PERFECT compliment to crisp summer veggies and pan grilled poultry. Magnifique.
And since the blueberries at the market looked SO good. I made up a little low calorie shortcake using fat free/sugar free lemon pudding, the berries and those prepackaged shortcake shells they sell in the bakery section.
Et Voila! Another great summer meal!
Posts
7 comments:
Yum. I was in such a crappy mood this morning but if there is one thing that can cheer a chubby girl up it is food. I am totally making this one day this week. My mouth is watering!
Cumin and lime belong together like rum and coke!
This recipe sounds oh-so summer and I really like that it's made with turkey because I think that's supposed to be better for you than chicken... or maybe I'm making that up... but I'm pretty sure I read that somewhere... (...wanders over to wikipedia to look up nutritional information on turkey...)
i think you are right..on my package o' filets it said one serving size (two filets) was only 90 calories!! and the veggies in this dish don't add much more so it really is a diet friendly dish.
Interesting - will have to try this recipe. And, the calorie info is a bonus :)
YUM! See, this is one of the reasons I listed you as a blogger that rocks on my site. I thought I was a good cook - you and Erin could teach me a few things I think!
Love, love, love cumin. I use it as often as I can. Certain ingredients I just love: Cumin, Cilantro, Garlic - and hummus.
Happy 4th!
Wow..that looks really delish!
The Coronas look good but the rest of that is too sophisticated for my narrow mined pallet.
Post a Comment