I am like a kid around the holidays, especially when it comes to the food. I look forward to the delicious feast of goodies that is usually bountiful this time of year. Pumpkin pie, frosted sugar cookies, delicious rolls, roasted turkey, etc. I love the hearty food of the season. The problem is, I look forward to this food so much that I just cannot take the anticipation. I typically end up making these things before the holidays even arrive and by the time we sit down for our holiday meal, I have already had my fill of it all in the weeks prior.
This year I have had a turkey hankering for quite some time. Instead of waiting to appease my appetite on Thanksgiving day, I have been making turkey, turkey and more turkey. By the time Thanksgiving gets here, I will most likely be sick of turkey, but you know what? In the meantime we have enjoyed some delicious meals, so different from the traditional roasted turkey, that I may still find room on Thanksgiving day for a little turkey on my plate.
One of my favorites so far is a recipe adapted from the December 2004 issue of Cooking Light magazine. Turkey Cutlets with Smoky Black Bean Sauce was so easy to put together and it gave what can sometimes be bland turkey a whole new life. If you are in the mood for turkey, go ahead and indulge a little early this year. With a recipe like this, it will just leave you wishing for more!
Turkey Cutlets with Smoky Black Bean Sauce
Perfect dinner especially for the cold winter season.
Ingredients
Ingredients
- 1/4 cup fat-free less-sodium chicken broth
- 2 teaspoons onion powder
- 2 cloves minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon white wine vinegar
- 1/8 teaspoon salt
- Dash of ground red pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, drained
- 1/2 teaspoon barbecue smoked seasoning such as Hickory Liquid Smoke
- 2 tablespoons butter
- 8 2-ounce turkey breast cutlets
- 1/8 teaspoon salt
- Cooking spray
Instructions
Preparation
- Combine first 9 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes. Stir in smoked seasoning; cook for 2 minutes. Remove from heat; stir in butter.
- While sauce cooks, heat a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt. Coat pan with cooking spray. Add turkey to pan; cook 2 minutes on each side or until done. Serve with sauce.
Asha says
November 14, 2007 at 4:41 pmTurkey already! Couldn’t wait until next week, huh?:D
Looks yum with Latin flavor!
Deborah says
November 14, 2007 at 4:22 pmThis looks delicious and different than the normal turkey dinner!
MyKitchenInHalfCups says
November 14, 2007 at 6:49 pmI don’t see much use anymore of the bottle liquid smoke and I’ve always liked and used it. This looks terrific with the black beans Kirsten!
Meeta says
November 14, 2007 at 7:17 pmSimply simple and incredible delish. This is just the kind of thing I love. Great one Kristen!
Cris says
November 14, 2007 at 8:06 pmIt looks incredibly delicious! Love black beans…
Jody says
November 15, 2007 at 1:29 amI love that you aren’t waiting. Why should be just anticipate the single day when we can spread and enjoy the season for even more than 1 day.
Cakespy says
November 17, 2007 at 5:01 pmWow…spicy black beans and Turkey cutlets. I am a fan of going in slightly different directions for Thanksgiving (last year we had pumpkin lasagne!), so this was a nice recipe to find this week with the big Turkey Day looming close.