GOOD 'N' CHEAP EATS
Greek Salad with New Potatoes and Grilled Chicken
Ingredients:
- Romaine lettuce cut into bit size chunks
- Small new potatoes, cooked and cut into quarters
- Grape tomatoes, halved
- 1 medium cucumber, sliced
- ˝ small red onion, thinly sliced
- Kalamata olives, pitted
- Feta Cheese
- Whole pickled Italian peppers
- Red Wine Vinegar Dressing
- Kosher salt and freshly ground black pepper
- Grilled chicken, sliced or cut into chunks
Technique:
Put all ingredients in a large mixing bowl with the exception of the dressing, feta and chicken and toss well. Add the salad dressing and toss again. Place on serving plate and top with chicken.
Turkey Cutlets with Roasted Leeks, Red Onions, Fennel and Garlic
Technique:
Butterfly four turkey cutlets and place in a bowl. In a separate bowl add 4 tablespoons olive oil, fresh garlic, lemon juice, kosher salt, black pepper and thyme, rosemary and basil — use fresh or dried. Pour over turkey cutlets and cover with plastic wrap to marinate in the refrigerator for a minimum of 1 hour.
Meanwhile, prepare leeks by washing thoroughly. Be sure to run water through the layers to make sure dirt is completely removed. Cut into large pieces along with the red onion, fennel and garlic. Place on a large cookie sheet and season with salt and pepper. Coat generously with olive oil, tossing until completely covered. Roast in a 350-degree oven until nicely caramelized.
Increase oven temperature to 400-degrees. Heat an oven-proof sauté pan to very hot on stove top and add 1 tablespoon of olive oil. Sear turkey cutlets on one side and place in oven to finish, about 10 minutes.
Remove pan with the cutlets from the oven and place cutlets on a large platter. Place pan on a medium high burner and add ˝ cup white wine, scraping the bottom of pan to release the browned flavorings left from searing. Lower heat and allow to reduce to a nice brown sauce. Season with a little black pepper and salt to taste. Return the cutlets to the pan and heat through.
