Marinated, MOIST, Grilled Turkey Tenderloins

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(Becky, the Mama.)

*Update: This is our MOST popular recipe on this site!  Thanks so much for making it so!  Be sure to also check out a new and awesome recipe for juicy,  marinated grilled Pineapple Teriyaki flank steak.  Also melt-in-your-mouth delicious.)

“What is Sue making for dinner?” I asked Greg on the way to our friend’s home for a patio supper.

“I think she said turkey tenderloins,” Greg answered.

I must admit, though I knew Sue Kennedy to be a fabulous cook, I prepared myself for the dry, tasteless poultry that turkey breast has always been in my previous experience. (Obviously, I’ve not yet perfected the art of a moist Thanksgiving bird yet!)

So when Sue and her husband Jason served us a beautiful piece of grilled, moist turkey tenderloin, loaded with flavor, I was in awe. Then I asked for seconds. And then I woke up thinking about it the next day – the sign of truly memorable meal.

“Okay, Sue, how did you turn turkey breast into meat butter?”

She sent me a recipe for marinade with lots of ingredients, but all of them were in my pantry. The tenderloins are best if you can marinate them for a few hours or overnight. Sue recommends using a digital meat thermometer to eliminate guesswork and avoid overcooking. (Eventually, I’m going to buy myself one of those gadgets.)

Turkey tenderloins typically come two to a package and are a little smaller than pork loins. In fact, they look a lot like chicken breasts, if the hen was named Dolly Parton. Two other benefits: this turkey is moist as can be, but has very little fat and is a great low-cal source of high quality protein. In addition, it is very affordable and the leftovers make fabulous sandwiches. (Try turkey, whipped cream cheese. green onions and cranberry sauce sandwiches!)

Don’t be too daunted by the list of ingredients: use what you have on hand and just substitute something similar if you are missing an ingredient or two. I have made a couple of tweaks to Sue’s recipe, and you can feel free to do the same and make it your own. Marinades are awfully forgiving. As long as you have something salty (salt, soy) something a little sweet (teriyaki, sweet chili sauce, brown sugar, honey, maple syrup),  something garlicky (fresh or powdered)  and acidic (wine, vinegar, citrus juice) in the mix, it is probably going to be yummy!

Most of us are ready to get our health and our waistlines back in shape after the holidays, and this is a great recipe (under 170 calories in 3 oz serving)to put in your New Year file!  I served these tenderloins pictured using the second grilling method in the recipe below.  I roasted chunks of zuchhini, yellow squash, mushrooms and garlic with a little olive oil, salt, and balsamic vinegar for a side dish. Lip-smacking good meal!

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Turkey Tenderloins

2 pound turkey breast tenderloins
• 1/4 cup olive oil
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 t. hot sauce such as Tabasco
• 1 T. maple syrup
• 2 tablespoons red wine vinegar
• 2 T. Worchestershire sauce
• 1 tablespoon spicy brown or Dijon mustard
• 3 garlic cloves, minced
• ½ cup wine, beer or cola
• Grill or Steak Seasoning (enough to sprinkle both sides of tenderloins)
Directions
Sprinkle all sides of turkey will steak or grill seasoning.  (Or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag; add turkey. Seal bag and turn to coat; refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.

Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Alternative Indoor Method: Use a nonstick grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear.

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Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees. Remove from oven, immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.

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The Title:Marinated, Moist, Grilled Turkey Tenderloins
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This was printed from: We Laugh, We Cry, We Cook

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Bloody Mary Veggie Soup (Vegan)

Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!

My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.

I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.

I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.

At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety,  but nobody told me to beware of flying citrus.

I am most interested lately in cooking with foods that are known to help lower blood pressure.  My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.

So when Greg said he’d like some tomato soup,  I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to  help lower blood pressure.  When I took a sip,  it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce)  to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.”  Cute, eh?  And the taste?  Amazing!  It was so good that after Greg and I enjoyed hot soup for lunch,  I sipped a nutritious, warm mug full at mid-afternoon for a snack.  Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.

The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper.  Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.

Creamy Bloody Mary Soup

Becky’s Bloody Mary Veggie Soup

Serves 4-6 

Ingredients:

28 oz. can crushed tomatoes with basil

2 cloves garlic

½ red onion

1 red bell pepper

1 carrot, rough chopped

1 stalk celery, rough chopped

1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)

1 ½ c. veggie broth (or chicken broth)

1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)

2 t. organic sugar (or brown sugar)

½ t. salt

1 t. pepper

1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)

1 t. celery seed

Juice from ½ fresh lemon

Dash hot sauce (Tabasco or Buffalo Sauce)

2 stalks celery diced small, for garnish (about 1 T. in each bowl)

Celery stalks with leaves attached for garnish, one in each bowl

Directions:

In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth.  Blend on high until as creamy as you your machine will get it.

Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well)  and rest of veggie broth, almond milk, sugar, salt and pepper.  Bring to boil, stirring often.  Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon.  Taste and adjust seasonings to your liking.   Garnish with a tablespoon of chopped celery and stick of leafy celery and serve.   Delicious with grilled cheese or grilled roasted veggie  sandwich.

Variations: Try other veggies in this basic recipe.  Add chopped cucumber,  chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.

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The Title:  Bloody Mary Veggie Soup

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Jalapeno Jelly & Gorgonzola Burgers

Jalapeno Jelly Gorgonzola Burgers

I am married to a man who appreciates a good meal like you wouldn’t believe.  He enjoys the gourmet fare I occasionally serve, but one of his favorite suppers is a simple hamburger patty, a side of corn and a tossed salad.  I served this meal to him not long ago, on a day when he must have been really hungry because as I handed Greg his plate, he looked up gratefully and said, “You saved my life!”

“Really?” I asked.  “Just by cooking a hamburger patty?”

“Yes. Absolutely.”

Wow, I had no idea I welded that much power with a quarter pound of ground round.

Tonight I decided to jazz up his patty a bit, by mixing the meat with mustard, Worcestershire and jalapeno jelly, then stuffing it with Gorgonzola cheese and topping it with a bit more jelly and chopped jalapenos.

He loved it.   I loved it.  Lots of happy flavors did a salsa in my mouth.

I now share it with you,  as my small part in helping to save lives.

Jalapeno Jelly Gorgonzola Burgers

Becky’s Jalapeno Jelly Gorgonzola Burgers

Ingredients

Makes 4 juicy patties, serves 2 – 4 people, depending on how hungry they are!

1 1/2 pounds ground beef

* 1/4 c.  jalapeno jelly, divided (you’ll use some for topping)

1 T. mustard (I prefer stone ground, but use what ever kind you like)

1 large clove garlic, grated

1 t. Worcestershire sauce

1 t. salt

1/2 t. pepper

4 one inch cubes of Gorgonzola or blue cheese  (you can use any cheese you prefer)

4 t. chopped pickled jalapenos (you may also use fresh jalapenos, too, just expect  an extra kick of heat)

* Alternate substitute for Jalapeno Jelly: Mix 3 T. of your favorite jelly with 1 T. oickled jalapeno juice, Tabasco or buffalo sauce

Directions:

In a large bowl, use clean hands to mix hamburger meat with 2 T. of the  jalapeno jelly (or substitute), and the next 4 ingredients. Divide into 8 equal size hamburger patties, making them a bit on the thin side. Crumble each 1 inch cube of cheese in the middle of 4 hamburger patties as shown in the picture below.

Top the cheese covered patties with the remaining 4 patties and press to seal the edges.

Place four patties in a hot skillet (may use a little olive oil to prevent them from sticking) and brown until nice  caramelization takes place on one side.  Flip and turn stove temp down to medium,  cook about a minute to let the other side get good and brown as well. Then lower temp to low, cover and cook until burgers are cooked all the way through,  to your liking.

Remove from skillet to plate lined with paper towel to let excess fat drain off.  Spread a teaspoon of jalapeno jelly over each burger before serving, then garnish each patty with about a teaspoon of chopped jalapeno.

Wonderful with corn and a green salad made with tomatoes and avocados.   Or make into gourmet hamburgers with a dollop of guacamole between the burgers and buns.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Jalapeno Jelly Gorgonzola Burgers
The URL: https://welaughwecrywecook.com/2012/03/21/jalapeno-jelly-gorgonzola-burgers
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