Read From Mama's Table to Mine Online
Authors: Bobby Deen
From Mama's Table to Mine (10 page)
8 ounces white button or cremini mushrooms, halved (larger ones quartered)
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt to taste
1 pound thin-cut (about ¼ inch thick) turkey cutlets
¼ cup all-purpose flour
⅓ cup dry marsala
¼ cup low-sodium chicken broth
1.
Preheat the oven to 450°F. Spray a rimmed baking sheet with cooking spray.
Preheat the oven to 450°F. Spray a rimmed baking sheet with cooking spray.
2.
Place the mushrooms on the prepared baking sheet, spray lightly with cooking spray, and season with pepper. Roast, giving the sheet a shake after 5 minutes, until the mushrooms are browned, about 8 minutes.
Place the mushrooms on the prepared baking sheet, spray lightly with cooking spray, and season with pepper. Roast, giving the sheet a shake after 5 minutes, until the mushrooms are browned, about 8 minutes.
3.
Meanwhile, in a large nonstick skillet, heat the oil and butter over medium-high heat. Season the turkey with salt and pepper. Place the flour in a wide, shallow bowl and dredge the turkey in the flour, shaking off any excess. Working in batches, cook the cutlets, turning once, until golden, about 2 minutes per side. Set on a warm plate.
Meanwhile, in a large nonstick skillet, heat the oil and butter over medium-high heat. Season the turkey with salt and pepper. Place the flour in a wide, shallow bowl and dredge the turkey in the flour, shaking off any excess. Working in batches, cook the cutlets, turning once, until golden, about 2 minutes per side. Set on a warm plate.
4.
Standing back from the hot skillet, add the marsala and chicken broth. Raise the heat to high and let the sauce reduce by half, about 2 minutes. Stir the mushrooms into the sauce and pour the sauce over the turkey. Serve it up just as soon as you can.
Standing back from the hot skillet, add the marsala and chicken broth. Raise the heat to high and let the sauce reduce by half, about 2 minutes. Stir the mushrooms into the sauce and pour the sauce over the turkey. Serve it up just as soon as you can.
BREAKIN’ IT DOWN
Before: 37g fat, 770 calories
After: 8g fat, 250 calories
After: 8g fat, 250 calories
29g protein | 11g carbohydrate | .8g fiber | 85mg sodium
Subs ’n Swaps
Try this recipe with chicken cutlets if that’s what you’ve got on hand. Or, for something a little more decadent, use veal scaloppini.
Stick-to-Your-Ribs Chili
Ground sirloin has such great flavor and just enough fat that you don’t have to add any extra oil for sautéing the onions and garlic. This is a big, unapologetic chili that still has only about 324 calories per serving. And it just gets better the next day, if it even makes it to the next day!
Makes 12 cups / Serves 8
Makes 12 cups / Serves 8
2 pounds 95% lean ground sirloin
1½ cups finely chopped onions
2 garlic cloves, finely chopped
2 cans (15½ ounces each) red kidney beans, rinsed and drained
2 cans (14½ ounces each) low-sodium diced tomatoes
3 tablespoons chili powder
1½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen green beans
½ cup fat-free sour cream (or use low-fat; optional), for serving
½ cup coarsely chopped scallions (white and light green parts only), for serving
1.
In a large Dutch oven, cook the beef and onions over medium-high heat, breaking the meat up with a fork, until no pink remains, about 5 minutes. Add the garlic and cook for 30 seconds. Add the kidney beans, tomatoes, chili powder, salt, cumin, and oregano and bring to a boil. Lower the heat, cover, and simmer for 1 hour, stirring occasionally.
In a large Dutch oven, cook the beef and onions over medium-high heat, breaking the meat up with a fork, until no pink remains, about 5 minutes. Add the garlic and cook for 30 seconds. Add the kidney beans, tomatoes, chili powder, salt, cumin, and oregano and bring to a boil. Lower the heat, cover, and simmer for 1 hour, stirring occasionally.
2.
Add the corn and green beans to the pot, return to a simmer, and cook until the vegetables are tender, about 10 minutes. Serve with dollops of sour cream and a sprinkling of scallions.
Add the corn and green beans to the pot, return to a simmer, and cook until the vegetables are tender, about 10 minutes. Serve with dollops of sour cream and a sprinkling of scallions.
BREAKIN’ IT DOWN
Before: 38g fat, 524 calories
After: 6g fat, 324 calories
After: 6g fat, 324 calories
33g protein | 28g carbohydrate | 7g fiber | 489mg sodium
Nutritional count does not include sour cream and scallions for serving
Spicy Option
If you like your chili spicy, try using three cans of Ro-Tel diced tomatoes with chiles in place of the two cans of diced tomatoes. You’ll get out-of-this-world Southwest flavor.
Grilled Filet Mignon with Vidalia Onions
Is there any more perfect way to cook than on the grill? Not in my book. There’s something about cooking outside that makes the food taste so much better. And when you start with something like beef tenderloin and Vidalia onion, it’s hard to go wrong. For some reason, whenever I throw this on the barbecue at my place in Savannah, friends end up knocking at my door. Just as well. I’m always sure to cook a little extra just in case.
Serves 6
Serves 6
4 beef tenderloins (6 ounces each, 1½ inches thick)
1 tablespoon finely chopped fresh rosemary
4 teaspoons olive oil
1 garlic clove, finely chopped
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1½ teaspoons balsamic vinegar
1½ teaspoons honey
1 large Vidalia or other sweet onion, cut into ½-inch-thick slabs
1 teaspoon salt
Metal or presoaked bamboo skewers
1.
Toss the tenderloins with the rosemary, 2 teaspoons of the oil, the garlic, and ¾ teaspoon of the pepper. Let stand, covered, for 1 hour at room temperature.
Toss the tenderloins with the rosemary, 2 teaspoons of the oil, the garlic, and ¾ teaspoon of the pepper. Let stand, covered, for 1 hour at room temperature.
2.
Meanwhile, to make the glaze for the onions, whisk together the mustard, vinegar, and honey in a small bowl.
Meanwhile, to make the glaze for the onions, whisk together the mustard, vinegar, and honey in a small bowl.
3.
Spray the grill grate with cooking spray and preheat the grill to medium-high heat. Thread the onion slabs onto the skewers, piercing each slab with two parallel skewers and leaving about 1 inch of space between each slab. Brush the onions with the remaining 2 teaspoons oil and grill, covered, until almost tender, 4 to 5 minutes per side. Baste both sides with the glaze and grill, covered, for 2 minutes more.
Spray the grill grate with cooking spray and preheat the grill to medium-high heat. Thread the onion slabs onto the skewers, piercing each slab with two parallel skewers and leaving about 1 inch of space between each slab. Brush the onions with the remaining 2 teaspoons oil and grill, covered, until almost tender, 4 to 5 minutes per side. Baste both sides with the glaze and grill, covered, for 2 minutes more.
4.
Season the tenderloins with the salt and the remaining ¼ teaspoon pepper. Place them on the grill and cook, covered, until you reach the doneness you like, 4 to 5 minutes per side for medium-rare. Let the meat rest for 5 minutes before thinly slicing and serving, topped with onions.
Season the tenderloins with the salt and the remaining ¼ teaspoon pepper. Place them on the grill and cook, covered, until you reach the doneness you like, 4 to 5 minutes per side for medium-rare. Let the meat rest for 5 minutes before thinly slicing and serving, topped with onions.
BREAKIN’ IT DOWN
Before: 22g fat, 581 calories
After: 11g fat, 322 calories
After: 11g fat, 322 calories
23g protein | 24g carbohydrate | 6g fiber | 546mg sodium
Keep It Safe
Take extra care when spraying your grill grate with cooking spray. I like to spray it before I’ve begun preheating the grill as the oil can cause the flame to kick up dangerously.
Old-fashioned Meat Loaf
I’ve got to admit that I was a little nervous taking on meat loaf because Jamie’s wife, Brooke, has darn near perfected it. So all my tastings for this recipe were done in Jamie’s kitchen. When I got the approval of these two toughest critics, I knew I had a keeper. A classic accompaniment to meat loaf is a scoop of fluffy mashed potatoes. But when I want something really decadent and down home, I pair this meat loaf with a helping of my
Yes You Can Mac and Cheese
.
Serves 4
Yes You Can Mac and Cheese
.
Serves 4
Meat loaf
1 pound ground turkey
¾ cup fresh bread crumbs (from 2 slices light whole-wheat bread)
½ cup finely chopped Vidalia or other sweet onions
⅓ cup grated carrot
¼ cup 1% milk
¼ cup tomato sauce
1 large egg, lightly beaten
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Topping
2 tablespoons ketchup
2 teaspoons light brown sugar
1 teaspoon yellow mustard
1.
Preheat the oven to 375°F. Line a rimmed baking sheet with foil.
Preheat the oven to 375°F. Line a rimmed baking sheet with foil.
2.
To make the meat loaf: In a large bowl, combine the turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands.
To make the meat loaf: In a large bowl, combine the turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands.
3.
To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly.
To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly.
4.
Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
BREAKIN’ IT DOWN
Before: 45g fat, 720 calories
After: 2g fat, 216 calories
After: 2g fat, 216 calories
32g protein | 15g carbohydrate | 2g fiber | 775mg sodium
Hands On
My Mama always says that the best kitchen tools you have are the ones God gave you, and they’re right on the ends of your arms! When you really need to get in there and get a good vigorous mix going, use a nice clean pair of hands. That’s my advice for mixing up this meat loaf. It’s faster and more efficient, not to mention kind of fun.
Roasted Pork Tenderloin with Apples
Pork tenderloin is a staple in my kitchen. Would you believe that tenderloin actually has just about the same amount of calories as skinless chicken breasts? It also has less fat than skinless chicken thighs. And you just can’t beat the flavor of pork. Pairing it with apple, sage, and mustard is classic and so fitting on a crisp fall day.
Serves 6
Serves 6
2 pork tenderloins (1 pound each), patted dry
5 teaspoons olive oil
1 teaspoon salt
Freshly ground black pepper to taste
1½ cups thinly sliced Vidalia or other sweet onions
3 cups cored and thinly sliced Granny Smith apples
1 tablespoon finely chopped fresh sage
3 tablespoons apple juice
Spicy brown mustard, for serving
1.
Preheat the oven to 475°F.
Preheat the oven to 475°F.
2.
Heat a large skillet over high heat. Coat the pork with 2 teaspoons of the oil and season it with salt and pepper. Add the pork to the skillet and brown on all sides. Place the pork on an ungreased rimmed baking sheet and roast until the meat is 155°F on an instant-read thermometer, about 15 minutes. Let the meat rest for 5 minutes before slicing.
Heat a large skillet over high heat. Coat the pork with 2 teaspoons of the oil and season it with salt and pepper. Add the pork to the skillet and brown on all sides. Place the pork on an ungreased rimmed baking sheet and roast until the meat is 155°F on an instant-read thermometer, about 15 minutes. Let the meat rest for 5 minutes before slicing.
3.
Meanwhile, return the skillet to medium heat and add the remaining 3 teaspoons oil. Stir in the onions and cook until softened, about 5 minutes. Add the apples and a pinch of salt. Cook until soft and tender, 5 to 8 minutes. Stir in the sage, then pour in the apple juice and cook until it evaporates. Spoon the apple-onion mixture over the sliced pork and serve with spicy brown mustard.
Meanwhile, return the skillet to medium heat and add the remaining 3 teaspoons oil. Stir in the onions and cook until softened, about 5 minutes. Add the apples and a pinch of salt. Cook until soft and tender, 5 to 8 minutes. Stir in the sage, then pour in the apple juice and cook until it evaporates. Spoon the apple-onion mixture over the sliced pork and serve with spicy brown mustard.
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