Grilled Turkey Breast With Bacon Green Tomato With Goat Cheese Sage Mayonnaise Recipes

SAGE PESTO CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Coat a shallow roasting pan with cooking spray.
• In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
• Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
• Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired

SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE

Steps:

• Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
• Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
• The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
• Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

GRILLED BRIE AND GOAT CHEESE WITH BACON AND GREEN TOMATO

Steps:

• Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
• Heat a cast iron griddle or cast iron pan over medium heat.
• Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.

GRILLED CHEESE WITH TURKEY

Steps:

• Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; top with remaining bread. Spread outsides of sandwiches with butter. On a hot griddle, grill sandwiches until golden brown, 3-4 minutes on each side.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.