Juggling Turkey Piccata and Roasted Red Potatoes

Week Four

This week I made turkey piccata and roasted red potatoes. You will notice that in the picture we also had sausage and fried okra. A family friend gave us sliced onion from  his garden,  and turkey and sausage from a hunting trip. There wasn’t enough turkey for a meal for the three of us, so I decided to focus on the turkey and red potatoes while my parents cooked the okra and sausage.

First, I cut the turkey crosswise into 1/2 inch pieces. I didn’t worry too much about being precise though. The recipe wanted me to pound the turkey strips until they are no less than an 1/8 of an inch thick. Once I was done cutting the chicken, I seasoned the strips with salt and pepper.  I dumped a 1/2 cup of flour in a small bowl and coated the chicken strips with flour.  Barrier-Free Tip: Once the chicken strips were coated with flour, I laid them on a small plate. A plate is easier for me to control than cutting board and lessens the chances of me dropping the chicken on the floor.

Then, I started to prepare the ingredients for the red potatoes with onions and mushrooms. I put half of a container of  sliced  mushrooms in a preparation bowl.  I also put three cups of  already sliced onion in a preparation bowl. Lastly, I put 1 teaspoon of pepper, two teaspoons of salt, a 3/4 teaspoon of dried parsley, a 1/2 teaspoon of dried basil, garlic powder and onion powder.

For the turkey piccata, I heated two tablespoons of olive oil and four tablespoons of butter in a sauce pan. Once the butter and olive oil became hot, I laid the turkey strips in the sauce pan  for about a minute on each side and then put them in the toaster oven to keep warm.

By then, I realized that I was having a hard time allocating my time, so that both the potatoes and the turkey piccata would be done around the same time. My mom offered to finish the potatoes since I did the prep work.

Returning to the turkey piccata dish, I reduced the heat to low put a few onion slices in  the sauce pan that I was using for the turkey. The recipe calls for 2 tablespoons of finely chopped shallots, but I decided to saute a few of the  sliced onions instead.  Once the onions were becoming translucent, I added a 1/2 cup of white wine and a 1/3 cup of freshly squeezed lemon juice. Barrier-Free Tip: Wine comes in a box that I can open. I don’t like to drink wine, but  I’m glad that if I ever want to cook with wine again, I can open the package. For the lemon juice, I used bottled lemon juice. I mixed in two more tablespoons of butter and the sauce was done.

I tasted the sauce before serving it. Man, it was so lemony. Unfortunately, I decided not to serve it. After thinking about it, I realized that there must be a difference between bottled lemon juice and freshly squeezed lemon juice. My family liked the turkey piccata and  the roasted red potatoes. Just so you know, spicy mustard goes really well with the turkey picatta.

Next time, I’m going to get the potatoes going first and then put a lid on the dish to keep it warm, while I work on the turkey piccata. I could also cook a side that can be left alone for a long time. That way I am not dividing my attention too much at once.

The turkey piccata recipe  from the Food Network website and the roasted red potatoes recipe came from food.com.

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